vrijdag 13 januari 2012

He likes bread and butter He likes toast and jam That's what his baby feeds him And he's a lovin' man (Bread & Butter, The Newbeats)

how to serve Eton Mess

After my meringue adventure last weekend I'm challenging myself to take 'meringue' one step further. Don't forget I was/am never a kitchen princess to begin with.
I'm very happy with what I've achieved so far in my kitchen.

We are having some friends over this weekend ; dessert is my task and I'm taking this very seriously.
Now, I was wondering what I would make - what I like best and what dessert I loved and wanted to eat over and over again. I once ate 'espuma' for dessert made by this great chef who owned a little resto called Karper. Unfortunately this place closed down a couple of years ago so I can't go back and try to find out what all those flavours and ingredients were .. it's a secret gone forever ! What a waist. This must have been the best dessert ever on my list.

Now, I have a friend, Kev and he owns De Mosselbeurs in Oostende.
We got to know each other via Twitter and I first met him 'live' in 2009.
He made a dessert, especially for me and he knows whenever I'm at the West Coast, he needs to have all these lush ingredients to make me an Eton Mess.
Diet or not, he always fixes me one - a smaller portion if required so.
In honour of Kev and his version of Eton Mess, I will make this on Saturday and will call it Kev's Mess.

recipe and pics will go online after the weekend !
stay tuned !

zondag 8 januari 2012

Count me in from one to two - But nothing more or less will do (Sugar Me, Lynsey de Paul)

Happy New Year !
Here's some little easy recipe to enjoy a Sunday like this with your kids !

What you need :
4 egg whites
100g finest white sugar
80g powder (icing) sugar
lots of tlc

Mix the egg whites and the sugar all together until you see stiff peaks. You can do this either by hand (good to beat those chicken wings under your arms or u can use a device such as a KitchenAid)
When ready, fold the icing sugar through the egg withes using a spatula. For best results you add the (sifted) icing sugar one spoon at a time.
For a more colourful effect, you can use edible pigments (drops) to make the meringues more funky (this is the part kids will love most).
Now you put the egg whites in disposable pastry bags and inject the meringues onto baking paper on your tray. You can either cut of the tip of your bag or use a decorating ring (in the bag) to make your most beautiful meringues, ready to bake (off).
Sprinkle some edible candy on top for extra bling !
Make them as you would be prop-maker for a new Marie-Antoinette movie !

Put the tray in your preheated oven (80°C) and leave them for at least 1 hour. If they feel dry enough to you take them out and leave them to cool off.