Almond Pavlova with Mango

Hi guys! It's been a few weeks I didn't update my blog because I was so busy with work, Ramadhan, Raya preparation, etc.

Today's recipe is..... Pavlova. What is Pavlova? From Wikipedia: Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue with a crisp crust and soft, light inner.

Ingredients:

For the pavlova:

4 large egg whites

1 cup sugar

2 tsp cornflour

1 tsp vanilla essence (optional)

5 tablespoon almond roasted & roughly chopped (Any nuts will do)

For the filling:

150ml whipping cream, whipped

1 large ripe mango, cut into cubes

2 tablespoon almond roasted & roughly chopped (Any nuts will do)

Make it:

1. Pre-heat the oven to 160 C. Lay a sheet of non-stick baking parchment on a large flat baking tray and mark with a 23cm (9 inch) circle.

2. Whisk the egg whites with an electric whisk on full speed, until they are stiff and look like a cloud.

3. Add the sugar, one teaspoonful at a time, vanilla essence, cornflour, still whisking at full speed until it has all been added.

4. You'll know the meringue is ready when you can hold the bowl right over your head and the mixture stays in.

5. Fold into the meringue mixture with the almond.

6. Spoon the mixture into the circle marked on the non-stick baking parchment on the baking tray and spread out gently so that the meringue forms a 23cm (9inch) circle, building the sides up well so that they are higher than the middle. Place in the pre-heated oven but immediately reduce the temperature to 130 C. Bake the Pavlova for about 1 hours until firm to the touch and a pale beige colour.

7. Turn off the oven and allow the Pavlova to cool in the oven. Carefully remove the Pavlova from the baking tray, peeling off the baking parchment and slide onto a flat serving plate.

8. Spoon whipped cream into the centre of the Pavlova; decorate with the mango & almond.

Kitchen Injury: None

Puding Kastard Jagung

Bahan-bahan:

1 cawan tepung kastard

1 cawan gula

1 tin susu cair

1 tin jagung

2 sudu makan marjerin/butter

2 cawan air

Cara membuat:

1. Bahan-bahan

2. Masukkan semua bahan ke dalam periuk dan kacau rata.

3. Masak sehingga pekat. Tips: Sentiasa kacau adunan supaya tidak berkerak di bahagian bawah

4. Masukkan ke dalam acuan atau loyang. Kemudian sejukkan.

Kecederaan ketika di dapur:

Tiada! ;)

Cream Caramel Pudding

I've been craving cream caramel pudding all day. So I decided to call my grandma and get her famous cream caramel pudding recipe. This is where trial and error begins *Nervous*

To make the caramel:

1 cup sugar

1/2 cup water

To make the pudding:

1 can condensed milk (my all time fav: nestle ideal or carnation)

1/2 cup water

5 eggs

1 tablespoon custard powder (optional)

1 teaspoon vanilla essence

pinch of salt

Make it:

1. To make the caramel you have to heat the sugar & water in a pan. Place it over low heat until brown and once ready, remove it from the heat and immediately pour it into a cake tin.

2. Next, whisk together the milk, water, eggs, custard powder (optional), vanilla essence and salt.

3. Strain the custard carefully and then pour onto the caramel.

4. Place you cake tin in the steamer and steam until firm, approximately an hour.

5. TADAAA! Gently loosen the side of the creme caramel with butter knife. Put a large serving dish (with a slight rim to contain the caramel juice) upside down over your pudding. Holding the plate and cake tin firmly with your fingers, carefully and quickly flip them over, so that the plate is the right way up and the pudding plops gently down with the caramel sauce.

My first ever cream caramel pudding. YUMMY! :)

Kitchen injury:

I put my finger into the boiling-hot sugar mixture (1st step) and it burned so sorely that I followed my next natural reaction, which was to stick it in my mouth. -.-' HAHA