Chilled lemon souffle

Can use as a mouse. Just don’t make the base.

This recipe is from MKR

Icing sugar, to dust

COCONUT CRUMB
30g cold butter
30g raw caster sugar
30g plain flour
30g desiccated coconut

LEMON SOUFFLE
2 leaves gelatine, titanium strength
200ml lemon juice
4 eggs, separated
120g caster sugar
Finely grated zest of ½ lemon
300ml thickened cream

BLUEBERRY CREAM
125g punnet blueberries
2 tbs icing sugar mixture
250ml thickened cream

Method

1. Preheat oven to 180C. Line an oven tray with baking paper.
2. To make coconut crumb, process all ingredients to form fine crumbs. Spread onto prepared tray in a thin layer. 
3. Bake for about 15 minutes or until golden and crisp. Cool completely.
4. Wrap the outside of 6 glasses or ramekins with baking paper, ensuring it comes 3cm above edge of glass, to create a collar. Secure with string. 
5. Sprinkle cold coconut crumb into base of glasses. 
6. To prepare lemon souffles, place gelatine leaves in cold water to soften for 5 minutes. 
7. Place lemon juice in a small saucepan and add softened gelatine. Stir over lowest heat until mixture is warm and gelatine has dissolved. Remove from heat. 
8. Using electric beaters, whisk egg yolks, sugar and zest, in a heatproof bowl over a saucepan of simmering water until pale and thick. Remove from heat and whisk in lemon juice and gelatine mixture. 
9. Using an electric mixer, beat egg whites until soft peaks form. Repeat with cream. 
10. Fold egg whites into egg yolk mixture into two batches. Fold in cream.
11. Divide mixture among prepared glasses. Refrigerate for several hours or overnight. Remove paper collars from soufflé dishes. 
12. To make blueberry cream, blend blueberries and sugar to form a puree. Pass through a fine sieve. 
13. Whisk cream until firm peaks form. Fold in blueberry puree. 
14. Serve chilled lemon souffles with blueberry cream. Dust with sifted icing sugar and decorate with edible flowers.

Apricot chocolate muffins

Ingredients 
Serves: 16 

• 3 cups (375g) self raising flour
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/4 cups vegetable oil ( use 3/4 c vegetable and then rest light olive oil)
• 3 eggs, lightly beaten
• 1 1/2 cups white sugar (use 1/2 c brown sugar and then rest white)
• 2 cups pitted, and chopped apricots
• Chocolate chips

 

Directions
Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

1. Preheat oven to 200 degrees C. Lightly grease 16 muffin cups.
2. In a large bowl, mix together the flour, cinnamon and salt. In a separate bowl, mix the oil, eggs and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3. Bake 25 minutes in the preheated oven, until a skewer inserted in the centre of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Make this into an apricot Loaf

Use 2 loaf tins and increase the baking time to 1 hour at 180 degrees C.

Meringues Annabel

https://www.annabel-langbein.com/recipes/meringues/128/

Cauliflower chickpea and peanut curry

Paleo chocolate biscuits

This recipe came from the ambAmbitious Kitchen
1egg slightly beaten
1tsp vanilla
1/4 cup coconut oil melted and cooled
1/2 cup coconut sugar
1cup almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/2 cup cacao nibs ( original recipe has dark chocolate)

1. Preheat oven to 180 degrees 
2. In a large bowl, add add in beaten egg, melted and cooled coconut oil, coconut sugar and vanilla extract. (Please make sure your coconut oil is cool!) Next add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks. You may need to use your hands to moisten the dough so that it sticks together well.
3. Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Gently flatten the dough with your hand. Bake for 11-13 minutes, or until edges are slightly golden brown. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 12 cookies.

Tomato Relish

This is a recipe from Annabel langbein and is very yummy on a sandwich or with chicken.

2kg ripe tomatoes (chopped)
2 large onions (Chopped)
1 tbsp salt
1 tbsp curry powder
1 tbsp mustard powder
1tsp chili flakes (optional)
1 cup white wine or malt vinegar
1cuo sugar
2tbsp cornflour
1 tbsp cold water

Place tomatoes and onions in a non- corrosive stainless steel or plastic container and sprinkle with salt. Leave to stand for at least 4 ours and up to 12 hours. strain off and discard the liquid. 
place drained tomatoes and onions in large pan (pot) with curry powder, mustard powder, chili powder and vinegar. Bring to boil and boil for about 15mins.  Stir in sugar until dissolve , then continue to boil gently for another 1 hour 15 minutes. 
Mix cornflour with water to make a paste. Stir into boiling sauce until very thickened  (about 2 minutes). Remove from heat, pour into sterilised jars  and seal with lids. 

Piklets

• 1 cup self-raising flour
• 1 tablespoon caster sugar
• 1 egg
• 1 tablespoon melted butter
• 1/2 cup milk

Sift the flour into a medium bowl, and stir in the sugar. Make a well in the centre, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Stir in melted butter last, beating until smooth.

• 
  
•