Lemon Merangue

Finally lemon Merangue and its heavenly:)

the base:
1 pkt tenis buscuits
125ml melted butter
The middle:
1 tin condence milk
2 egg yolks
1 lemon rind
125ml lemon juice
The top
2 egg whites
25ml castor sugar

Method:
Base: Bash buscuits up with rolling pin, imagine its someone head (no names mentioned), and add melted butter making a crumbly mixture. Press into a round pirex dish with about a 25cm diametre.
middle: Mix condence milk, yolks, rinds and juice together. Once smooth and nicely mixed, pour onto base. (u can lick the bowel clean if u want, its that yummy, this is the lemon curd actually)
the top: beat up the whites till they peaky (refering to the texture of the egg whites not body parts), and add sugar to it. Now cover your pie with it. Cover all the curd smoothing it out nicely.

Place in oven for about 10 minutes till the tops a bit light brown at 180 degrees celcuis.

Let it cool off a bit and place in fridge for a bit. would set after an hour!!

the brown part of merange will turn into golden syrup after a while in fridge 9just like the wollies merangue does, why i dunno but dont add syrup on top, the merangue will secret its own syrup!

Still to come: Jaimies Choc Brownies, orgasmically delicious!!!

chocolate, love and life (mousse at least)

this is a bit expensive to make but its soo lekker(like so gharaam, almost as good as that soft bit in a lidhnt Ball), but it needs time to set. its not the same as a normal chcolaote mousse tho, its thinner and not as light and fluffy:

u need to multiply the recipe by three if u wanna make a decent size:

1 large tin ideal milk
14 pink and white marshmallows
100g dairy milk chocooalte

take 3/4 of the tin of odeal milk, choc and marshies on a low heat and melt. stir continously untill all disolves. beat the 1/4 ideal milk . remove warm mixture from pan, and fold in beaten ideal milk.
let it set in freidge for at least 4 hrs at least the longer the better, so do it tonight and set for tomorow.

Pavlova and its flop proof

6 egg whites
250g sugar
cream of tartar 1/2 tspn

take six egg whites and beat it in a kenwood or any beating mahine as long as the whites peak up and look like styrofoam. (if eggs very small add another use ur jdgement)

next add 250g castor sugar and 1/2 tsp cream of tartar (but if u dont have cream of tartar leave it out, mine still comes out fine) and add to whites continue whipping, until a velvetty mixture, its almost glossy.

then get a silver deepeish tray a 30 by 20 cm one would do, well anything deep really, SPRAY AND COOK it, I've never used butter or anything else. empty the velvety mixture into tdish, spread the middle flattish andcurl it on the sides.

Bake at 150 degrees for half an hur and then 100 degrees for an hour. im assumin u making it tonight right. switch oven off and then leave it in the oven overnight (actually the whole day is fine too, ie whole of tomorow)

the shell will be dry, and chewy but NOT moist. it will not stick to the tray but i DO NOT remove it from the tray either, i just decorate it in the same tray. DOnt put wax paper underneath, ive never tried that, and this is not a time to experiment u need to impress them inlaws:) Jokin

but that really oughtta work

Decorating:

get some woolies custard, the one in a yoghurt plastic container, its just tastier, spread on the flat bit of the pavlova.
thinly slice bananas on top. i sprinkle a lil bit of lemon juice so it doesnt go brown and then sprinkle icing sugar so it doesnt taste sour.I no its as weird as putting salt and sugar in a dish, i just don't get it but its wat ur supposed to do.
next add your cream (about 500mls whipped up).

next fruit, canned peaches, canned pinaplle, if u got a mango is yummy too.This makes the pavlova look pretty. U know some desserts look pretty but taste crap, well this looks delicious and tastes delicious too.

sprinkle with icing sugar for extra sweetness.

Recipes my friends ask me for: Yes I am conceited like that

Jaimie Oliver says: Never estimate when baking , cause baking is like chemistry with edible substances the quanitites need to be correct to get the right outcome!!!

As most of you know making desserts is my speciality. Im not sure if I enjoy getting my hands dirty or what I find so therapeutic about it, unless of course I HAVE To do it. I hate HAVING to do stuff, but I like doing it in my own time, when I want to.

The mousse and pavlova is my Aunty Atiya's recipe's 'dankie dankie'!!!

Enjoy!!!