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Kelston
Culinary Centre:
Here's where to share your favourite recipes!
If you've got a winner, have it posted here by sending it
to chef@kcc.co.nz
The recipe categories are:
Snacks
Appetisers
Mains
Desserts
Almond chocolate chip
cookies
Ingredients
250 gm softened butter
100 gm castor sugar
50 gm brown sugar
1 egg
1 tsp vanilla essence
2 tbsp cocoa powder
270 gm self raising flour
30 gm plain flour
200 roasted chopped almonds
300 gm chocolate bits
Preheat oven to 180C
Cream butter and sugar till
light and creamy.
Add in the egg and and fold
in the rest of the ingredients till well combined.
Roll them into tiny balls
and flatten the top with your fingers or with a fork.
Bake for around 15 minutes.
- recipe from Siong Twee Saw
Butter Shortbread
3/4 cup corn flour
1/3 cup fine ground rice flour
2/3 cup plain flour
1/3 cup icing sugar
200 gm unsalted butter, chopped
Preheat oven to 1800C. Line a biscuit tray with baking
paper.
Sift flours and icing sugar into large mixing bowl. Add
butter. Use finger tips and rub butter into flour until fine
and crumbly.
Press mixture together with fingers to form a soft dough.
Press mixture into a shallow foil-lined square or
rectangular tin, Smooth surface. Turn mixture onto a board.
Rough up surface with a grater or fork if desired. Cut into
2 cm strips, or if preferred, use any shaped cookie cutter.
Arrange on prepared tray and bake for 20 mins or until firm
and lightly golden.
- recipe from Siong Twee Saw
LEMON MERINGUE PIE (Serves 6)
Line a 23cm pie plate with shortcrust pastry (frozen sheets
ideal) and bake blind OR if desired use a biscuit crumb
base.
FILLING:
1 tin Highlander Sweetened Condensed Milk
1/2cup lemon juice
Grated rind of 1 lemon
2 eggs (separated)
4 tbsp castor sugar
Combine Highlander milk, lemon juice and rind, and egg
yolks.
Pour into prepared pastry shell.
Beat egg whites until stiff peaks form, adding sugar 1tbsp
at a time, beating well until sugar is dissolved.
Spoon or pipe meringue on to top of filling.
Bake at 180deg C for 15mins or until meringue is brown.
RECIPE SENT IN BY
ELIZABETH BAILLIE, COURTESY OF HIGHLANDER MILK
RECIPE BOOK.
Meanwhile
cast your eye over our gastronomic archives.
Disclaimer:
KCC accepts no responsibility for expanded midriffs!
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