Saturday, December 02, 2006


...was delicious. If I do say so myself.

Mee Goreng, followed by Marinated Berries with Cinnamon Ginger Ice-cream and Little Meringues.

Marinated Berries

2 Tbs raw sugar
Juice of 1 orange
1 tsp vanilla essence

Cook sugar, orange juice and vanilla over medium heat until reduced by half, and pour over berries while hot and sizzling. Cover and sit for at least two hours.

Cinnamon Ginger ice-cream.

300ml thick cream
300ml milk
1 cinnamon quill
1 knob of ginger, peeled and sliced
1/4 cup sugar
4 egg yolks, beaten (keep the whites for the meringues)

Heat cream, milk, cinnamon and ginger to a gentle simmer, then let sit for 20 minutes. Retrieve and discard ginger and cinnamon, then add sugar and egg yolks to cream mixture, and stir continuously over a gentle heat until it coats the back of a spoon. Don't let it boil. Cool completely in the fridge, then churn in an ice-cream maker, or freeze in a tray, giving it a good stir every twenty minutes until frozen.


4 egg whites (left over from the ice-cream)
200g sugar
1 tsp vanilla

Beat egg whites until stiff peaks form, gradually beat in sugar until shiny, then add vanilla. Place tablespoon size glops onto baking paper, and cook at 150 degrees for about 1/2 hour, or until slightly golden. Leave them in the oven, with the door slightly ajar to cool.

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