Mouthwatering Mallows

July 27, 2009
paradise, split

paradise, split

Mmmmm Mmmmm Mmmmm Do I love marshmallows. Soft, squishy, pillowy textured, perfect melting into a hot chocolate, rolled in toasted coconut, or better yet, dipped in chocolate. So what better combination could there be than making the marshmallow royal biscuit as part of the Daring Bakers challange!

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I just made the Marshmallow cookies, not the milan, as I’m not the greatest cookie fan, and neither are my family, so I didn’t want all that yummy chocolate going to waste 🙂 Fortunately my BF’s father loves choc coated marshmallows, so a lot of the large batch the recipe makes went to them.

 

only a sneak of what was made

only a sneak of what was made

I had fun making and piping the mallow, and must say, it was so much easier, and the mallow results lasted so much longer using the egg white in the mixture. On my one and only disappointing marshmallow home making attemp, the recipie just used sugar syrup and gelatine, and once the unstable mix was made and set in the tin, it quickly melted into mess and spoilt, despite the coating in coconut or icing sugar that I thought would preserve them and stop them leaking into a sticky mess.

 

The biscuits were easy to make and held shape when baking. I used good ol strawberry jam for one plain mallow, and the mallow was flavoured with some hazelnut honey I had purchased in denmark. It tastes like a mix of honey and nutella, very yum, and suttle enough that I could sub it easily for the vanilla with out too much of a strange flavour coming through. With another biscuit I used leftover bluberry and rosemary jam from the bakewell challange, and flavoured the marshmallow with some dried lemon zest powder, that had been poached in sugar syryp, from the last daring cooks challange (great way to use up the extras)

 

lemon and blueberry

lemon and blueberry

Both mallows were yum yum yum, and the lemon was terrific with the dark choc. The only sad part was having to double dip the bickies, as the choc mix was a bit hot, and just slid off the marshmallow, but it didn’t relally bloom badly, just lost a little of it’s shine.

 I was so impressed with the yummy soft fluffiness of the marshmallows that I made another half batch, just to eat. Once set, I rolled some in toasted coconut, some in crushed toasted hazelnuts and some in strawberry jelly crystals. Then I cheated and bought some pre-tempered lint chocolate, and covered the rolled marshmallows in milk and white chocolate. The strawberry jelly crystals made the white chocolate ones a lovely colour, but the toasted coconut milk chocolate ones were the best, such a luxurious treat 🙂 I’ll have to take pics before I eat them all next time.  Enjoy 🙂

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A most Gastronemous Tut Tut!

July 14, 2009

My dear cooks I’ve done it again, and through no fault of my own. I have missed the deadline for the DC’s once again. But not through design. Why yes, I cooked the daring cooks meal, but do you think I could photograph it for your exciting viewing? Do you think I could take pleasure in eating something devistatingly new for me, knowing that I’ve failed you all again? All of you so diligent and creative, you’ve made the challange a few times already, and found great ways to present and substitute! I really am wowed by you all and your efforts. Here are the updates with photos!:

The finished product

The finished product

I tried to make a lovely flower pattern with the powders, delicately scraping them into sharper patterns on the plate. Unfortunately, while focusing on the asthetics, I didn’t think that I might need a bit more powdered ingredient to go with the meal. All the powders were very flavourful, but hard to find a mix of them that was quinticentially chicken parmigana-ish, and it was a bit odd when I forgot which was which and got a  mouthful of herb! hehe The fried bocconcini in the polenta crust was lovely, fried up beautifully crisp and soft melted on the inside. I would salt it next time, as it was quite plain in flavour. The chicken was nice and tender, and the asian greens I just chopped up and steamed, then seasoned with butter to add some salt to it. I didn’t find it dry, but would serve larger piles of powder next time. Here are the powders on the plate:

from top left: parsely, parmesan, red onion, lemon. Centre: basil. from top right: sundried tomatoes, mushroom, oregano, garlic

from top left: parsely, parmesan, red onion, lemon. Centre: basil. from top right: sundried tomatoes, mushroom, oregano, garlic

 I put the lemon, parsley, onion and parmesan cheese together, as it reminded me of gremolata mix, served with other italian meals like osso bucco.

 

There, I’m glad I’ve posted now, here’s one last look:

Ta Da!

Ta Da!

Anyhow, I do appologise for the absence of photo’s, my friend is (hopefully) on her way to my house with my camera, ASAP, as she downloads our holiday pics!

The Challenge: Skate, traditional flavors powdered (slightly altered)

I’ll type more on the challange when I have some pics. But just for the uninitiated out there, Us Daring Cooks were asked to prepare a dish in microgastronomy style. The original called for fish served with a some greens and a starchy base, alongside dehydrated meal ingredients, that you’d dip your plain poached fish into, to get an explosion of flavour in your mouth.

 

I chose to sub the fish for chicken, and try to make a dehydrated chicken parmigana…the Aussie pub classic 🙂

 

Dehydrated goods were: sundried tomatoes, garlic, red onion, parmesan, mushroom, basil, oregano, parsley and lemon zest (without citric acid, as I wasn’t sure what it was there for?).

I swirled them in a tryhard flowery pattern (pics to come) and served them with wilted chinese greens (not traditional like spinach, I know, but I had it on hand) and instead of the suggested brown butter powder served atop like on the fish example, I crumbed some slices of bocconcini cheese (similar to motzerella, an essential in chicken parmigana, and so to is a crumbing element, usually round the chicken) and fried them, a la fried camenbert. I thought that would help preserve the creamy stringy mouthfeel of the cheese, as a fellow DC Audax had pointed out.

 

Anyhow, hope everyone else had fun, it was fun, and although dehydrating took time, it didn’t take attention, so that was easy to do weeks ahead. Everything else was simple to prepare, and fun to play with the dried flavour powders to be artful on the plate.

 

Thanks all for sharing 🙂


Meaty cupcakes-a treat for my hungry puppy

July 2, 2009

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During some recent baking I made these little cupcake hamburgers, after seeing them made on other blogs, like Bakerella. They’re quite easy, with cupcake for the bun, brownie for the pattie, and then buttercream for the lettuce and sauces. They are topped with a sprinkle of sesame seeds, to add to the look. I did run out of green ‘lettuce’ frosting, so I let my doggie have a cheeseburger 🙂 Then the next week my boyfriend requested some for his work.

 

Here’s Miffy tearing into hers

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