Summery Lemon and Mango Fluffy Meringue Pie

I’m a serious sweet tooth and when it comes to desserts I find it hard for myself to refrain from taking one extra spoonful of delicious, rich and creamy delights whatever they may be. The classic lemon meringue pie has a pretty much cult following as not all are a fan of the strong lemon curd after taste however after many baking attempts at home I’ve now perfected the recipe for the way I like my lemon meringue with the extra kick of mango sweetness. The perfect meringue pie should be “tangy enough to get your tongue in a twist, but just sweet enough to make you go back for more.” However most importantly the meringue is what makes or breaks your pie, presentation and taste.

Ingredients:

(Base)

1 packet (220 g) ANZAC/Nice/Tennis or Digestive Biscuits (depending on what is available in your country)

120 g butter, melted

(Filling)

1 can (385 g) sweetened condensed milk

125 ml (1/2 cup) lemon juice

2 egg yolks

1 large mango (diced, pureed in a blender and then strained through a sieve)

1/3 cup caster sugar

(Meringue topping)

5 egg whites

150 ml sugar

5 ml vanilla essence

5 ml lemon juice

½ tsp Cream of Tartar

Method:

1.        Pre-heat oven to 180 C.

2.        In a food processor, process the biscuits to fine crumbs. Add the melted butter and mix well. Firmly press crumb mixture into a medium-size tart pan or loose bottomed tart tin, covering the base and sides evenly.

3.        In a mixing bowl, whisk condensed milk while adding lemon juice a bit at a time. Add whisked egg yolks to the condensed milk mixture and mix well. Then proceed to add the caster sugar and mango puree and mix well. Pour mixture into tart pan, and then bake for 10-12 minutes.

4.       While filling is baking, use a clean dry bowl to whisk the egg whites to stiff peaks (make sure your whisk is also clean and dry). Add cream of tartar, and then add sugar a little bit at a time, whisking continuously until the mixture is thick and glossy. Add vanilla and lemon juice and fold into meringue mixture.

5.        Remove tart pan from oven after baking for 10 minutes. Turn down heat to 150 C.

6.       Immediately top with meringue mixture, working carefully. Create beautiful swirls on top with a palette knife or the back of a spoon. Return to oven to 20-30 minutes and bake at 150 degrees Celsius, or until meringue is a pale golden brown colour. (Make sure to continuously check on the meringue at intervals to ensure that it doesn't burn in the oven)

7.        Remove from oven and cool completely in a fridge for at least 2-3 hours and then slice and serve.

(recipe adapted from here)

For the Love of Gelato: Foodie Review

Gelato Messina is located in the heart of Surry Hills and various other locations.

"Pistachio gelato is the most counterfeited flavour of all the gelati"

When it comes to ice-cream, I tend to be very selective about the flavours I'd potentially like to sample or go back in for second  hearty servings, pistachio flavoured ice-cream from Messina Gelato just so happens to be one of them. The Pistachio gelato flavour has been known to be hard to come by due to the limited quantities that they produce it in but that too has valid reasoning behind the lack of supply thereof as explained here. The ice-cream itself is pure indulgence and an ooutpouring ofpure affection upon first lick to the last bite of the waffle cone that encases the delicate mixture. According to the menu cards that they carry at the front of the gelateria, the Pistachio flavoured gelato has been sourced from the finest pistachios all the way in Bronte, Italy. Even though the gelateria does tend to get overcrowded with keen and hungry foodies, it is definitely worth the wait in the end as the service is fast-paced, efficient and certainly friendly. Messina Gelato caters for foodies from all walks of life whether you enjoy vegan ice-creams, dairy-free scoops or simply a fat-induced coma then you're sure to find something to satisfy your tingling taste-buds. I'd definitely give this gelateria a thumbs up and urge all Sydney-siders to drop by once and forever become a Messina-goer.

Location: 389 Crown Street, Surry Hills, 2010

Hours: 12pm-11.30pm

Rating: 4.5/5

Dessert Pizza with a Crunch

The pizza is made up by a soft and slightly chewy pizza crust, that eventually becomes smothered in Nutella and then sprinkled with milk, and white chocolates and then finished with toasted marshmallows, drizzle of Hershey's chocolate sauce and a sprinkle of the secret ‘crunch’.  This dessert pizza is definitely not for the faint of heart so take heed in my caution. Also the pizza is best enjoyed straight out of the oven whilst the marshmallows are still gooey and the chocolate in rich, liquid form. 

Serves: 12-13inch round pizza

Ingredients:

(Pizza Dough)

1¾ to 2¼cups plain flour

¼ cup milk powder

1 1/2 tablespoon granulated sugar

1¼ teaspoon instant yeast*

¾ teaspoon salt

3 tablespoon vegetable oil

¾ warm water

2 teaspoons butter, melted

(Toppings)

⅓ cup Nutella

Hershey’s Chocolate Sauce

⅓ cup semisweet chocolate chips (or finely chopped semisweet chocolate bar)

⅓ cup white chocolate chips (melted)

⅓ cup Kellogs Corn Flakes/Crunchy Nut (crushed into tiny pieces)

1 cup mini marshmallows (or regular marshmallows cut into eighths)

Directions:

1.        In the bowl of a stand mixer fitted with the hook attachment (or a large bowl if kneading by hand), place 1¾ cups of the flour, the milk powder, sugar, yeast*, salt and whisk together with a hand whisk or fork. Add in the oil and whisk together until thoroughly mixed.

2.        With the mixer on low speed, gradually pour in the warm water. Knead together until smooth and uniform dough starts to form.

3.        Transfer the dough to an oiled bowl, and turn it over to get it all covered with the oil. Cover with plastic wrap and place in a warm place. Let it rise until doubled in bulk, 45 minutes to 1 hour.

4.       During the last 15 minutes of rising, place the oven rack to the lowest position and turn the oven to 220 degrees Celsius

5.        Spray a 12inch or 13 inch round pan or a rectangular baking sheet with non-stick cooking spray.

6.       Turn the risen dough onto the pan or baking sheet and spread it evenly with your hand into a 12/13inch circle.

7.        Using the palm of your hand, push the dough to the sides of the pan to create a thicker edge. Using your fingers, make indentation all over the dough, except for the edges.

8.       Brush the dough with the melted butter.

9.       Bake the dough until slightly crisp and pale golden brown, about 10-12 minutes.

10.     Immediately, spread the Nutella over the pizza (leaving the edges bare), then place marshmallows all over the pizza at a distance from each other and finishing it off with a sprinkle of crushed corn flakes.

11.      Place back in the oven, and bake just until the chocolate starts to melt and the marshmallows takes on a golden brown colour, 2-3 minutes. Do not bake for too long or the chocolate will harden and marshmallows will turn brown.

12.     Take out of the oven and drizzle both the white chocolate melt sauce and Hershey’s chocolate sauce all over the pizza and finish with a drizzle of corn flakes.

13.     Cut the pizza into wedges and enjoy right away.

14.     As with all pizzas, it is best served warm out of the oven while the chocolate is still in liquid form. Chocolate will harden over time, especially in cooler environments. Leftover slices can be warmed up in the microwave.

Idea inspired by Max Brenner's Bad Boy Chocolate Pizza.

(recipe adapted from here)

Honey Sesame Chicken with Boiled Rice

This Honey Sesame Chicken with boiled rice is so amazing in part because it is relatively easy and quick to whip up in the kitchen for lunch or dinner. Perhaps one of the easiest main courses to cook up and easily concocted in less than 30 minutes. Just think, you can prepare and be eating this chicken in less time than you can order take out from your favourite Chinese restaurant.

(Serves 4)

Ingredients:

(Chicken)

Chicken breast (500 grams -skin removed and cut into small pieces)

Olive Oil (1/4 cup)

Milk (2tbsp)

Egg White (1)

Flour (1/2 cup)

Salt (a pinch)

Black Pepper (1/2 to 1 tsp)

1-2 Spring Onion (garnishing)

(Sauce)

Soy Sauce (1/2 cup)

Honey (2-4tbsp)

Water (1 cup)

Toasted Sesame Seeds (1-2tbsp)

Crushed Red Pepper (1/2tsp)

Ginger Powder (1/4 tsp)

Cornflour or Corn Starch (2tbsp)

Directions:

1.        Cut up the chicken into bite sized cubes and heat olive oil in a pan, keeping the heat to a medium flame.

2.        While the pan heats, take a bowl and whisk together the milk and egg white.

3.        Add flour to another bowl, seasoning with salt, pepper and whichever herb you prefer (oregano, rosemary, thyme).

4.       Roll the chicken pieces in the egg wash then coat them liberally with the seasoned flour. Once every piece is properly coated, fry in the olive oil until cooked through.

5.        Combine all the ingredients for the sauce in a bowl and whisk together until everything is well incorporated.

6.       When the chicken is properly cooked, add the sauce to the pan, coating the chicken from each side.

7.        Cook for 3-5 minutes until the sauce is the right consistency. Turn off heat and serve immediately over boiled rice.

8.       Garnish with toasted sesame seeds and chopped spring onion.

(recipe adapted from here)

The December Review

I'm not one to usually write up lengthy captions filled with goals and resolutions for the forthcoming year but all I do have to say is that starting this blog was probably one of my best decisions taken in 2014. Putting aside the fact that I may not have been able to dedicate it as much time as I wanted however its provided me with a sense of direction, determination and urge to do more and be more. Cheers to a wonderful and blessed year ahead for all of you lovely people!

Till next time x 

The Law Student Diary

"Why fit in when you were born to stand out?"

-Dr. Suess 

Mango and Lime Parfait

I came across this particular recipe whilst flipping through a local recipe magazine that had this specific dessert as the headlining article. It was it's particular delicate look and the name itself "parfait" that lured me into giving this a go. The dessert itself originates from 19th century France and literally translates to the word "perfect". In other words, this dessert is the perfect conclusion to any social gathering, picnic, dinner party during the hot and tedious Summer months. My best piece of advice in regards to making this dessert is to make this at least a day beforehand and serve directly chilled from the fridge to allow it to retain its mousse-like shape when guests scoop out the parfait from the bowl. Bon appetit! 

(Serves 13-15 people)

Ingredients:

1/2 cup water

1 1/2 tsp powdered halal gelatine

4 ripe mangoes, peeled, pitted; 2 coarsely chopped (about 400g), 2 finely diced

1 tbsp lemon zest

1/4 cup lemon juice

1/4 cup fresh lime juice

1 tbsp lime zest, plus 1 tsp extra

1 cup caster sugar, divided

3 large egg whites

1/4 tsp cream of tartar

1 cup cold thickened cream

Directions:

1. Place the water in a small saucepan. Sprinkle the gelatine over the water and set aside for about 5 minutes, or until the gelatine softens. Stir the gelatine mixture over low heat for about 1 minute, or until the gelatine dissolves.
2. In a blender, puree the chopped mangoes, lemon zest and juice, lime juice, and 1 tablespoon of the lime zest until smooth. With the machine running, blend in the gelatine mixture. Strain the puree through a fine-mesh sieve and into a large bowl.
3. Meanwhile, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar in the mixer bowl on medium-high speed until stiff but not dry. Gradually add 1/2 cup of the sugar, beating until the mixture is stiff and shiny. Whisk one third of the meringue into the mango puree. Fold the remaining whites into the puree.
4. Using the electric mixer with the whisk attachment and clean bowl, beat the cream and remaining 1/2 cup sugar until firm peaks form. Fold the whipped cream into the mango mixture.
5. Toss the finely diced mango with the remaining 1 teaspoon of lime zest and divide half of the diced mango into the bottom of the bowl you intend to serve it in.  Cover and refrigerate for about  half a day, or until set.
6. Cover and refrigerate the remaining diced mango.
7. Divide the remaining diced mango over the parfait mixture after it has set and a sprinkle of lime zest and serve chilled.

(recipe adapted from here)