Friday, 8 March 2013
Whole lemon meringue 10syns
1 lemon- rind and juice
2 sheets gelatine
2 egg whites
50g caster sugar
Place 2 gelatine sheets into cold water to soak for about 10 minutes.
Place eggs, lemon juice and rind in a bowl whisk together.
Place bowl above a saucepan of simmering water.
Keep stirring until thicken. - be careful not to over cook or will end up with scrambled eggs!
Take off the heat.
Give the gelatine leaves a squeeze to remove water and stir into lemon mix until disolved.
Stir in the Quark.
Place in oven proof dish and chill.
Pre heat oven to 160c.
Whisk egg whites until forms stiff peaks.
Add the sugar slowly whilst whisking.
Place meringue on top of chilled lemon layer.
Bake in the oven until lightly coloured. - Dont over bake or end up with lemon flavored scrammbed eggs!
I don't put any sweetner into the lemon layer as I like it quite tart, can add sweetner to taste.
The meringue could be made with sweetner instead of sugar and would then be syn free but I HATE the taste of sweetner and if you are having a treat it sould be just that!
Note- meringue made with sweetner will not go crisp.
Sunday, 17 February 2013
It was my first free weekend since way before christmas. It was just lovely knowing I didnt have to be anywhere or do anything. So of course the first thing I did was bake! I asked the h2b (husband to be) what he would like and he asked for cookies or carrott cake. You will see from a previous blog he loves carrott cake, but it was not to be, we did not have the ingredients and I had no intentions of leaving the house. So cookies it was. I decided I wanted something a little different from the oatmeal and raisin cookies that we love so decided to try oat and chocolate cookies. I have never had an oat and chocolate cookie that I could remember so just combined some tried and tested recipes.
270g Unsalted butter
160g Golden caster sugar
140g Soft dark brown sugar
20g Soft light brown sugar
1/4 teaspoon Vanilla extract
380g Plain flour
1 teaspoon Salt (you could really taste the salt, I like that with a cookie but use less if you dont.)
1 teaspoon Bicarbonate of soda
110g Rolled oats
220g Mixed chocolate chips - I used milk, white and dark.
Preheat oven to 170c
Mix sugars and butter using an electric mixer until light and fluffy. Add the eggs and vanilla and mix. sift the flour and add along with the salt, bicarbonate of soda and oats and beat until well mixed. Stir in the chocolate chips.
Arrage the cookie dough on baking trays lined with grease proof paper. Space well apart as will spread when baking. Cook for about 10-12minutes. check them regularly to make sure they are not burning. Remove from the oven and leave to firm on the baking tray for a minute or two then cool on a wire rack.
I then flatten them down a littke with my hand.
I also only bake them until very lightly golden and just set. This way they are stil soft and chewy rather than crisp. If you prefer them crisp just bake a little longer.
I am a little obsessive about my cookies all being the same size, I now use a cookie scoop this was a size 40. I bought mine in America but you can buy them from amazon. Before this I would weigh the each ball of cookie dough, sad I know!
Just make sure it is a heavy metal scoop as the cookie dough mixure is quite thick.
I hope you enjoy the cookies as much as I did. Any questions just ask.