Soft, flurry and crystal clear pure white, it is hard to believe that marshmallow starts its life off on the stove as a thick clear liquid and only the magic of time, some patience and the speed of a mixing machines turns it to soft cloud like pillows.
The only thing that could make this better is the raspberry jam that cuts through the sweetness of the marshmallow and a crumbly shortcake base. Try using apricot jam, as this works very well also.
Homemade marshmallow is wonderfully soft and will become extremely addictive and great if you have some gluten free friends or family. You often see on packaging that marshmallow is ‘fat free’, which indeed it is , however, don’t be lulled into the false sense of security, as sugar not burnt off, turns to fat…………..oh it’s a wicked world !!!
Marshmallow slice 120g butter – softened 120 g caster sugar 2 egg yolks 250 g plain flour 1 ½ tsp. baking powder 6 tbsp. milk ½- ¾ cup raspberry jam
Cream butter and sugar until light and flurry, add egg yolks, fold in dry ingredients and add milk to make soft dough. Press into a lined rectangle baking tray. Place in pre heated oven 180 ‘for 15- 20 minutes or until light golden brown. Remove from oven, cool and spread over jam and top with marshmallow. Allow to set and cut into pieces.
Marshmallow 250 g sugar 3 tsp. powdered gelatine 1 ¼ c cold water ½ tsp. vanilla extract
Place the sugar, gelatine and water into pot, bring to boil, stirring. Reduce the heat and simmer for 12 minutes. Place in a clean mixing bowl and leave to cool for about 20 minutes. Add the vanilla. Using a mixing machine beat until thick and glossy.
Belinda Lombard –Owner – Lemongrass Catering. www.lemongrasscatering.co.nz. ‘LIKE’ us on Facebook/lemongrasscatering to follow what we are creating during the week.
22 August 2013
Like the elephant in the room, the same can be said about those annoying half packets of ‘stuff’ that knock around the deep freeze. Every time you go delving deep, there are those items that you always promise to use up…….one day…………or worse still, are saving for a special occasion!
So on a mission to de clutter the deep freeze and to finally use up that half bag of frozen seafood medley, I pondered on what to cook with this sad little bag of mixed seafood.
Next problem, what else is knocking around the fridges………pumpkin, onion and sweet corn. With a cold wintery day, what else but some hot warming comfort food, fresh bread and seafood chowder!
While I have given you quantities of ingredients, these can be altered to what you have on hand, there is no wrong ingredients…………….well…………. be prepared , if you do use that single beetroot in the bottom of the vege crisper……….it will go a lovely colour pink!
50 g butter
1/3 c plain flour
1 medium onion – small dice
500g seafood mix – ‘marinara’
1 carrot – small dice ½ buttercup – small dice
1 large potato – small dice
1 c frozen corn 4 c stock or water
½ c cream
¼ c chopped parsley or chives
Melt butter in a heavy based saucepan on a medium heat. Add onion, carrot, pumpkin and potato. Cook, stirring for about 8 minutes. Add flour, cook for a further 2 minutes while stirring. Gradually add stock, stir and simmer un covered for about 20 minutes. Add corn, seafood and cream. Cook for a further 10 minutes. Finish with chopped herbs and serve.
Serve with crusty bread with lashings of butter!
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