Sjokolade brood poeding met Meringue

Lus vir ‘n warm sjokolade lekkerny?
Dan is hierdie maklike broodpoeding net die ding.

•    250 ml room
•    250 ml melk
•    4 ekstra groot eiers, geskei
•    1 ekstra groot eier, ekstra
•    45 ml kakao
•    125 ml strooisuiker
•    6-8 dik snye dag oue witbrood, korsies afgesny en kleiner gesny
•    125 ml gekapte donker sjokolade
•    Knippie sout
•    180 ml strooisuiker, ekstra Kakao. om oor te sif

Voorverhit die oond tot 150C.
Klits die room. melk. 4 eiergele en 1 heel eier saam met die kakao en strooisuiker tot gladde mengsel.
Giet die sjokolademengsel oor die brood en laat dit staan vir 10 minute.
Pak nou die brood in ‘n gesmeerde middelslag-oondbak en sprinkel die gekapte sjokolade oor.
Giet enige orige sjokolademengsel (waarin die brood geweek het) ook oor.
Bak vir ongeveer 30 minute tot die poeding opgepof en die sjokolade vla ferm is.
Klits die eierwitte met ‘n knippie sout tot sagte punte vorm.
Begin voeg die strooisuiker lepel vir lepel by terwyl jy aanhou klits.
As al die suiker bygevoeg is, klits vir nog 1-2 minute.
Haal die poeding uit die oond en skep die meringue bo-op.
Smeer dit effens sodat die hele poeding bedek is.
Sit terug in die oond en bak vir ‘n verdere 15 minute tot die meringue goudbruin is bo-op.
Haal uit die oond, sif ‘n klein bietjie kakao oor en sit warm voor met roomys of vla.
Lewer 8-10 porsies.

Bron en foto: Loubou.com
Resep: Arina du Plessis

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Summer berry pavlova

 

 

 

 

 

 

 

 

 

 

 

 


Ingredients

For the meringue
6 large free-range egg whites
300 g caster sugar
1 pinch sea salt

For the pavlova
400 g fresh strawberries and raspberries
200 ml double cream
200 ml fat-free natural yoghurt
2 tablespoons caster sugar
1 vanilla pod , seeds removed
a few sprigs fresh mint , leaves picked

Method

Preheat the oven to 150°C/300°F/gas 2.
Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.
With your mixer still running, gradually add the sugar and a pinch of salt.
Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth.
If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
Line two baking trays with baking paper.
Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter.
Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.

Halve or quarter the large strawberries and leave the smaller ones whole.
Mix them with the raspberries.
Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt and fold in the vanilla seeds.
Spoon half the cream mixture on top of one of the meringue halves and smooth it out.
Sprinkle half of your berries evenly around the cream mixture.

Place the other meringue on top and press down gently to stick them together.
Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top.
Scatter over a few small mint leaves and enjoy!

Resep bron en foto: Jamie Oliver www.jamieoliver.com

 

Klapper Meringue Koekies


Ingestuur deur Rika Theron

KORS:
90 g margarien,
2 eiergele,
125 g strooisuiker,
30 ml melk, vanieljegeursel,
180 g bruismeel,
2,5 ml sout.

BOLAAG:
2 eierwitte,
60 g klapper,
125 g strooisuiker,
gekapte kersies en neute.

Verroom margarien en suiker, klits eiergele, melk en geursel in.
Vou meel en sout in.  Smeer rolkoekpan en voer uit.
Druk mengsel in pan.
Klits eierwitte styf, voeg klapper en suiker by.
Sprei mengsel oor bodem en besprinkel met kersies en neute.
Bak in matige oond (160 – 180*C) vir omtrent 30 min.
Sodra dit afgekoel het, sny en haal uit pan.

Meringue roulade with strawberries and mascapone

Pam Lambert

Ingredients
icing sugar, for dusting

For the roulade:
free-range egg whites 8
caster sugar 1¾ cups
vanilla extract 2 t
white wine vinegar 2 t
cornflour 2 t

For the filling
mascarpone 300 g
rose-water concentrate 1 t
(or to taste)
caster sugar 2 T
strawberries 350 g, halved

Method
1 Preheat the oven to 150°C. Beat the egg whites until stiff. Gradually add the caster sugar, 2 T at a time, beating in between. Fold in the vanilla, vinegar and cornflour.
2 Line a 43 cm x 30 cm Swiss-roll pan with greaseproof paper. Spread the mixture in a rectangle on the paper – there should be enough of a paper overhang so that you can pick up the cake.
3 Bake for 1 hour, or until crisp and firm to the touch. Remove from the oven and cool on a wire rack.
4 Turn over onto a sheet of greaseproof baking paper. Remove the paper from the cake, and then dust with icing sugar.
5 Mix together the filling ingredients, except the strawberries.
6 Spread the mixture over the cake, then place the strawberries on top.
7 Using the greaseproof paper as a guide, gently roll into a roulade and serve.

Lemon merinque tart

Pastry:
90 g butter
80 ml sugar
5 ml vanilla
1 egg
200 ml selfraising flour
200 ml cake flour
Filling:
3 egg yolks
125 ml sugar
30 ml cake flour
60 ml water
grated rind and juice of 2 lemons
Meringue:
3 egg whites
60 ml sugar
pinch cream of tarter
Pastry:    Cream butter with sugar and vanilla.  Add egg and beat well.  Stir in sifted flours, turn out on to a floured board and knead lightly. Chill for 1 hour.  Roll out on floured surface to fit greased 200 300 mm pie plate.  Pinch edges decoratively and prick base well with a fork.  Bake for 15 min at 200ºC, then reduce to 180ºC and bake for another 5 10 min. until crust is golden.  Cool.
Filling:    Mix egg yolks, sugar, flour and lemon rind in the top of a double boiler and gradually stir in lemon juice and water.  Cook stirring constantly, over boiling water until mixture is smooth and thick. Cool, and pour into pie shell.
Meringue:    Beat egg whites with cream of tartar until thick.  Gradually add sugar, a little at a time, beating until mixture is thick and glossy and sugar dissolved.  Spread over filling in pie shell, sealing completely with meringue.  Bake in a preheated moderate oven 180ºC for 8 10 min or until golden.  Serves 8.