Mango and Coconut Vacherin

Well people… Looks like it’s that time of the week again… It’s Recipe Thursday!

So I was just flipping through the paper this morning (Tuesday’s paper… I don’t know why it was left on the table) and I found this cute little dessert… I’m yet to try it but when I do… You’ll certainly hear about it!

For this recipe you’ll need round plastic moulds without ends… The best way of obtaining these is to go to a hardware store and buying plastic piping about 5cm in diametre and then cut into 8cm lengths.

Also – meringues and sorbet can be made the day before and assembled before serving (if you really want to cheat you can use store-bought sorbets)

Mango and Coconut Vacherin: 

Serves 8-10

Ingredients: 

  • 1.15kg white sugar
  • 1 litre water
  • 4 small egg whites
  • 100g castor sugar
  • 100g icing sugar
  • 500ml coconut cream
  • 200ml cream
  • 1kg mango flesh, plus 1 extra mango
  • Juice and zest of 1 lime

Method: 

  1. Bring white sugar and water to boil to make a simple syrup – allow to cool before using
  2. To make meringue, preheat oven to lowest setting. Whisk together egg whites and castor sugar to firm peaks. Fold through icing sugar and place mixture in a piping bag. Pipe 8-10 circles, slightly smaller in diametre than the plastic moulds, onto a baking tray and bake for 3-4 hours or overnight
  3. To make coconut sorbet combine coconut cream, 450ml sugar syrup and cream and churn in an ice-cream maker. Place in freezer until ready to use.
  4. To make mango sorbet, puree mango flesh with 400ml sugar syrup and lime juice until smooth. Churn in an ice-cream maker and place in the freezer until ready to use.
  5. To make the vacherins, push tubes on top of meringue circles to create the bottom.
  6. Spoon in mango sorbet, then coconut sorbet. Place in the freezer to set hard. Cut remaining mango into small squares and mix with lime rind. Gently push vacherines out of moulds from the bottom up.
  7. Serve with mango and lime on top.

Feel free to mix this up a bit by using different sorbet flavours (lemon, lychee and lime etc)

I hope you enjoy! I can’t wait to make this 🙂

Love always,

Vine

Short crust pastry and jam tarts!

Hello World!

So as you may have noticed… I kinda let down on Cocktail Monday and Recipe Thursday… This is due to the fact that I have been a little bit busy… And away from the internet. After my last post, I made my way to Paris… where I didn’t have any internet… or access to a kitchen… or the energy to cook anything anyway… Paris was amazing and beautiful and everything everyone dreams it to be! Then onward to England, a stint through Belgium, Germany, Luxembourg, and then a short stay with family in Holland.

So I made my way back home here in Melbourne… and then 2 days later it was Chinese New Year! So that was two days PACKED with family, friends and food… With the likes of, dumplings, lobster, bamboo shoots, sea cucumber, oysters, vegies, duck, pork, chicken, abalone, prawns… I could go on… It’s safe to say we ate more than Christmas and New Year combined… But my GOD it was amazing.

So here we are on this Thursday afternoon… Which also happens to be Australia Day! So Happy Australia Day everyone! I hope you’ve thrown some snags on the barbie and shared a tinnie with your mates (translation: I hope you’ve cooked some sausages on the barbecue and shared a can of beer with friends) I will be partaking in festivities later by making a pavlova (like a big meringue) but for now, I’m going to share with you a very simple, sweet shortcrust pastry recipe – which is easily turned into a jam tart 🙂

Sweet Shortcrust Pastry: 

  • 400g plain flour
  • 160g butter
  • 40g lard (optional, you can just use 200g butter)
  • 100g sugar
  • 2 eggs
  • a pinch of salt

You can make this by hand… Which is very simple, or you can blend it, which takes about 2 seconds to do…

By hand, you rub the butter and lard into the flour, salt and sugar, using a machine, you just blend until you have fine sand.

Next, add the eggs, mix and kneed until you have the consistency of pastry. Before using, the pastry should be left in the fridge for at least an hour, but today I was sneaky and used the pastry after 40mins…

And that makes 750g of pastry.

So that’s the pastry, now you can very easily turn this into a jam tart, by simply rolling the pastry, and filling the tart with jam, today I made a strawberry jam one and an apricot jam one… Basically put the tart in around 180 degrees Celcius (I don’t actually know what temperature it was as our oven’s temperatures were burnt off…) and they took about 30ish mins to cook!

What you want is for the jam to boil in the tart, and once the pastry is cooked through and golden brown you can take the tarts out to cool…

So that was about… 3 hours ago… There are no tarts left… I was going to take a photo and show you… But when I went to take the photo, I was told they’d all been eaten. At least they were a success!

Happy Cooking!

xx Vine

Classic Martini

Well, after just one week I managed to miss Cocktail Monday…
Kidding! Here’s the recipes my little pals (although I hope the little ones aren’t drinking…) Yes, today is Tuesday, but I in fact found this recipe and learnt it yesterday… not having access to a computer is what brings it to you a day late…

So, Classic Martini

  • 3 parts gin
  • 1 part vermouth

Obviously people all have their own tastes, we all know Bond likes his martini “shaken, not stirred and the classic martini is always served with an olive, but you can also try a cocktail onion, twist of lemon zest and a million other garnishes.

And just for fun, I’m going to leave you with two Apple Martini recipes as well – keeping in mind you can change the flavours as you like, this opens a whole new door in the ‘-tini’ world (peach, lemon, you could be adventurous and try lychee…)

Apple Martini gin based

  • 2 parts gin
  • 1 part any apple based liquor you like (eg Schnapps)

Apple Martini vodka based

  • 1 part vodka
  • 1 part any apple based liquor you like (eg Schnapps)
  • 1 part apple juice

Enjoy! I’ll be back Thursday 🙂

xx Vine

 

Shortbread

Hello world!

So today is Thursday, which means another recipe! Now, what I was hoping was every time it came around to Thursday, I could find a recipe, or visit something old, make it, and let you know how it went…

Today however, I slept in very late (was up watching Supernatural last nigt) and this afternoon went to the charming town of St Rémy for some more present shopping; the upside, I finished all my shopping! the downside… I didn’t get to make anything.

So, I’m sorry… But here is a shortbread recipe which I found last week and have made twice since, it’s really easy and personally I LOVE it! (The rest of the family and everyone who had some enjoyed it too)

Shortbread:

Preparation Time: 15mins

Chill Time: 20 mins

Cooking Time: 15-20mins

Yield: About 15-20 pieces, depending on personal choice

Ingredients:

  • 125g unsalted butter
  • 55g sugar
  • 180g flour

Method:

  • Cream the butter and sugar (that just means beat until it’s light and fluffy)
  • Stir in flour
  • Roll to 1cm, cut/make whatever shapes you wish
  • Place in fridge (or a cold spot) for about 20mins to chill, at this time you can preheat the oven to 190°C (374°F for you Americans)
  • Bake for 15-20 mins until lightly golden

Notes: Don’t get your measurements wrong! If it is too flour-y it will be too crumbly to roll

For my firt batch I dipped half of each shortbread in melted chocolate (with a tiny bit of butter mixed in) I found it very pleasing to the palette… And by that I mean, who doesn’t love chocolate!

You can also sprinkle with 100’s and 1000’s after dipping, you can also do a million other things to decorate – the great thing about shortbread is it’s versitility, and I absolutely love it!

And with that, I’m off to bed,

Night all,

Vine

A little Intro into my little Hobby

Howdy World!

I don’t actually know who out there reads our little blog, but for the people that do, there’s something you have to know…
I love cooking, I love mixing, I love creating, I can’t say I love cleaning, but I love the feeling of achievment afterwards… So I actually quite enjoy cleaning.

Basically, I love entertaining and hospitality… I recently passed my RSA (responsible service of alcohol) which means that once I turn 18 I will be able to serve alcohol responsibly and hopefully be more likely to get a job in the hospitality industry! I hope to continue onto doing cocktail courses and get a job as a bar tender in my uni years.

This means that for now, I keep myself occupied by cooking lots, and learning cocktail recipes.
So, I have decided that starting now, Monday is Cocktail Day and Thursday is Recipe Day!! (get excited everyone)

This in turn means that every Monday and Thursday I will be posting a recipe or story, possibly even photos, of things I have cooked and learnt, tips I want to share or great recipes!

I hope you enjoy!

xxx Vine