Mocha Meringue Recipe

Mocha Meringue

These meringues are the chewy type, actually the very chewy type. I suppose if you bake longer, it will get more crispy, but I didn’t try this.

I find standard meringues to be overly sweet so I used less sugar, and it turned out fine.

By the way, perhaps I am a little biased but these meringues look like something sitting on the side of the road that you don't want to eat, let alone step on. Once you get over the hesitation and actually try it, you won't be disappointed. I am referring to the mocha meringue, in case this was not clear. 

What would go well with this meringue is a new product from Arla, soft ice cream. See this link if you are interested in testing it.

Adopted from Emeril Lagasse and Cadbury Kitchen

Ingredients

1 egg white

2 tablespoons sugar

1 tablespoon cocoa, sifted

½ teaspoon instant coffee

¼ teaspoon white vinegar

Directions

1.      Heat oven to 120°C/250°F

2.      Beat the egg whites until stiff peaks form.

3.      Add sugar a little at a time and continue beating until sugar has dissolved.

4.      Gently fold in cocoa, coffee and vinegar.

5.      Place the mixture on a sheet of baking paper. Bake for 45 minutes, turn off oven and let meringues cool in the oven for 1 hour. Do not open the oven door while the meringues are cooling.

Mocha Meringue

Blood Sausage Wellington / Sausage Roll Recipe

Black Pudding Sausage Roll

Or you can call it black pudding wellington, it sounds more gourmet and complex! Its anything but complex.

Making black pudding sausage roll is far easier than making regular sausage roll. You need 2 ingredients and get a delicious result with minimal effort. Though not so delicious if you don’t like blood sausage.

Even though I didn’t add anything to the black pudding, it wasn’t dry. Have it as is, or with some hot sweet sauce.

I haven’t given any amounts in the recipe. You can add more or less sausage depending on availability and preference.

Ingredients

Blood sausage/black pudding

Puff pastry

 Directions

1.      Dice the black pudding. About 1cm cubed should be sufficient.

2.      Lay the mixture along the centre of the pastry.

3.      Roll up the pastry around the black pudding mixture as tightly as possible.

4.      Bake at 200°C/400°F until golden brown and delicious, about 20-25 minutes

Black Pudding Sausage Roll

Easy Smoked Fish Cake Recipe

Smoked Fish Cake

This was my first attempt at making fish cakes. I never realised it was so easy to make.

The original recipe suggested pureeing the fish, but I preferred chunky bits. There is no binding agent like eggs so the cakes are quite delicate. You will not be able to hold it in your hands, let alone use it as a hockey puck. But its delicious when eaten with a fork.

Recipe source: Cook Book of Trial and Error

Ingredients

350g peeled potatoes

75 ml milk

350g smoked fish

15 ml lemon juice

5 ml dijon mustard

115 g breadcrumbs

Salt and black pepper to taste

 Directions

1.      Place the potatoes in a large saucepan, cover with water and cook until tender, about 15-20 minutes. Drain, mash with milk and season to taste.

2.      Dice the smoked fish. Add it to the mashed potato, along with the lemon juice and mustard. Mix well.

3.      Shape the mixture into fish cakes and coat with crumbs. Chill for about 30 minutes

4.      Shallow fry the fish cakes until golden brown on each side