Mixed Berries Pavlova

Meringue Cake
4 large egg whites
1/2 tspn salt
1 cup superfine castor sugar
1 tspn white vinegar
1/2 tsp vanilla essence
1/2 tbsp cornstarch (or cornflour, or arrowroot powder)

Berries and Whip Cream Topping
1/2 cup strawberry or raspberry sauce
1 cup frozen mixed berries (thawed)
1/4 cup regular Whip Cream

Method
Preheat oven to 250°F (130°C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. (I ust used an icecream bowl to mark the rounds)

Pour the vanilla and vinegar into a small cup. Stir the cornstarch into the sugar in a small bowl.

In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites and salt, starting on low, increasing incrementally to medium speed until soft peaks start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

Assembling the Pavlova
Just before serving, gently place the meringue-cakes onto a serving plate. Whip the cream in your until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the thawed mixed berries on the top, then drizzle some raspberry sauce over it. Serve immediately as this dessert does not hold for more than a few hours.

Source: joyofbaking.com

Brick Chicken with Couscous

Ingredients

• 2 tablespoons cumin seed
• 2 tablespoons whole coriander
• 2 cinnamon sticks
• 1 teaspoon sweet paprika
• 1 teaspoon cayenne
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 1 lemon, juiced
• 1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
• Extra-virgin olive oil
• Mint Yogurt Dressing. recipe follows
• Apricot Couscous, recipe follows

Directions

Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.

Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.

Preheat oven to 375 degrees F.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.

Mint Yogurt Dressing:

• 1 1/2 cups plain yogurt
• 1/2 bunch chopped fresh cilantro leaves
• 1/2 bunch fresh mint leaves
• 2 green onions, green parts only
• 2 tablespoons honey
• 1 lemon, juiced
• Extra-virgin olive oil
• Salt and pepper

While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.

Apricot Couscous:

• Extra-virgin olive oil
• 1 small red onion, small dice
• 1/4 cup dried apricots, coarsely chopped
• 1/4 cup whole almonds toasted, coarsely chopped
• 1 cup couscous
• 1 1/2 cups chicken stock, warm
• 1/2 teaspoon lemon zest
• 2 scallions green parts only
• 1/4 cup fresh mint leaves, roughly chopped
• 1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
• Kosher salt and freshly ground black pepper

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Source: Tyler's Ultimate

Blueberry cheesecake

blueberry cheesecake recipe.


Bahan Base
150 gm biskut chipsmore [mesinkan/hancurkan halus]
2 sudu besar butter [suhu bilik]

Bahan Kerim
250 gm cheese cream philidephia
300 ml yogurt [perisa blueberry ]
100 gm gula halus [gula kastor]

Larutan agar-agar cair [panaskan]
130 ml air
1 sudu besar agar-agar serbuk cap bintang
[jika gunakan brand NONA gunakan 2 sudu besar]

Hiasan [kacau sebati]
250 gm Filling blueberry
1 s/b air suam

Cara
1. Gaulkan biskut chipsmore dengan butter dan tekankan dalam loyang.

2. Pukul cheese cream dan gula sehingga kembang [sebati].
3. Masukkan yogurt dan kacau rata
4. Masukkan larutan agar-agar cair dan kacau sebati.
5. Masukkan dalam loyang. Sejukkan dalam petisejuk beberapa jam.
6. Keluarkan dan letakkan filling blueberry.
7. Hidangkan.

Source: Izyan Ainaa Izani