Monthly Archives: December 2012

Lemon Curd

Standard

As it is nearly Christmas, I have been using the “What Katie Ate’ fail safe Chocolate Meringues for every event requiring dessert. If you haven’t tried them yet, you truly must! http://www.whatkatieate.com/recipes/2820/

The only problem with meringues is you end up with loads of surplus egg yolks. I have made lots of ice-cream, so I decided to find another recipe using egg yolks.

Lemon curd is super simple (apparently there is even a microwave version!) but here is how I do it..

Lemon Curd

1 cup of caster sugar
lemon zest – finely chopped (I use the zest from enough lemons to make the 1/2 cup of juice)
1/2 cup of lemon juice
8 egg yolks
170 grams of butter (Chopped)

Sterilise your jars in the oven for 20 mins (at 150 degrees)
In a medium pot whisk sugar, zest and yolks together and then add juice and whisk until combined. Add the butter and heat over a medium heat and stir constantly until all the butter is melted. Don’t boil the mixture but keep whisking until the curd coats the back of the spoon.

Remove from heat and keep whisking until cool. Pour into sterilise jars and wait until completely cool before putting in the fridge.

Keeps up to two weeks in the fridge

015-001

016-001

017-001

018-001

019-001

020-001

Nana Dulcie’s Ice-cream

Standard

For Christmas every year Nana Dulcie makes ice-cream. She has made it every year that I can remember. When Joe and I started having Christmas in Auckland I decided I would carry on the tradition.

Nana’s ice-cream recipe is different to others I have seen due to it using egg yolks as well as cream.

There is a basic ice-cream mix, and from there you can use your imagination. So far I have only made plain ice-cream and berry combinations but I am dying to try a mango puree mix.

The basic recipe
4 Egg yolks (perfect for Christmas as you can use the whites in Meringues)
1 cup of caster sugar
4 cups of cream
1 teaspoon of vanilla
1 tablespoon of Cointreau (Optional)

Beat the egg yolks with half a cup of caster sugar until creamy and fluffy. In a separate bowl whip the cream with the other 1/2 cup of caster sugar until stiff peaks. Add the vanilla and Cointreau (if using) to the cream then fold through the egg mixture. At this point you could freeze this and you would have plain vanilla ice-cream, or you could add any liquid combination you wanted.

You can puree frozen berries with some jam and cassis, you could puree canned pineapple and some ripe mango for a tropical flavour, or you could stir through some chocolate ganache. You need approximately 1 cup of “liquid” to fold through if you want the taste to be obvious.

Please let me know if you try the recipe with different flavour combinations!

Enjoy!

017

015

006-001

My Addiction to choc-berry cakes

Standard

I have been making a lot of choc-berry combination cakes at the moment. I think the two just go beautifully together. I think the big key is an excellent chocolate cake recipe, and further to that good ingredients.

The Chocolate cake I use is a chocolate sponge from Gorgeous Cakes by Annie Bell, and the cocoa I use is http://www.equagold.co.nz/ The quality of the cocoa is so important in chocolate cakes, so this one is premium dutch.

In all my recipes I have used the chocolate cake above, and then chose the tin I wanted to use.

The filling is Mascarpone (two packets), 2 punnets of berries (of your choice), raspberry powder http://www.fresh-as.com/foodservice/ and a little Te Horo raspberry jam.

If you want to make the filling into icing, just add a little icing sugar until it is the consistancy you would like.

Top with more berries and rose petals and you have a super cute and tasty cake!

cake1a

cake2

cake2a

cake3

cake4

cake5

cake6

cake7

cake9

High Tea Club – Months of catching up to do!

Standard

I have to apologise for my terrible slackness. It has been a busy few months!

The High Tea club has been out in force, I thought I would run through them all in one blog from start to finish.

I have already written about Prohibition and Britomart Country Club, so please do read about them on my earlier posts.

Parnell Rose Gardens

This was a¬†grab-one voucher, and overall was good value for money. The food was nice, and the tea was good. The service wasn’t spectacular.

On the day we choose, many people must have had the same plan and the room seemed very busy (and perhaps full to capacity?) there wasn’t too much room to move, and the wait staff seemed a bit rushed in their approach. Unfortunately I can’t remember what we ate here, I must get better about writing while it is fresh on the mind.

The Langham – Auckland, and Melbourne

The Langham has fast become my favourite High Tea destination. The tea selection is lovely, and you can choose several different ones to try. The dessert cart in Auckland is especially lovely, and the savouries although fairly standard are all very nice.

The layout of both the Auckland and Melbourne Langham’s is rather special, and you are always treated well. The pink themed High Tea in Melbourne had a lovely range of desserts which all looked spectacular.

Peace and Plenty Inn – Devonport

I choose Peace and Plenty Inn for my birthday as I had heard wonderful things about their High Tea. The house is a lovely old villa, and the crockery is just beautiful.

The selection of food was great, however the sandwiches had been left uncovered and were not the freshest when we arrived. They also only offered one tea (English Breakfast) and did not offer the opportunity to ask for others. We had to ask for hot water, and more tea.

The scones were fresh and lovely, and the sweet selection was extensive. The service let this location down a little. There was a large group dining at the same time as us, so we felt like we were intruding when it was time to leave and we were trying to find out where to pay.

The Wintergarden Cafe

The Wintergarden Cafe was chosen with a grab-one voucher, and unfortunately this was the only redeeming feature.

The tea selection was nice, however you did only receive one choice. The meal consisted of one sandwich, a small tart, a small scone and two small sweet tarts. This was by far the smallest selection we have received so far. The inside of the building is fairly plain, however you can wander across the road to the gardens which are beautiful.

Unfortunately we all left feeling a little indifferent about the Wintergardens and I couldn’t recommend this one.

Hectors Restaurant – Heritage

The service here again was the biggest let down, we had to ask to order our tea, ask to check where it was, and ask to see when our food was coming. The food was nice, unfortunately the sandwiches felt like they had been left uncovered and were a little stale. The sweets were nice, and the scones were fresh and soft.

The staff here seemed indifferent, and the location didn’t have the grandeur normally associated with a High Tea. The sweet selection definitely was the strong point

ImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImage