10th December, 2015

Apple & Fennel Salad

Lunch + Dinner, Recipes, Salad + Soup

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I had a dinner party a few weeks ago and I was making lots of decadent dishes like creamy garlic potatoes and cheesy cauliflower gratin. I wanted a nice light salad that would be go well with such heavy foods. This was perfect for that and is really fresh and tasty!

Hope you enjoy!

Chocolate & Raspberry Meringue Kisses
Yields 8
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Ingredients
  1. 1/2 lemon
  2. 4 free range egg whites, at room temperature
  3. 220g caster sugar
  4. 1 tsp vanilla extract
  5. 1 tsp white vinegar
  6. 2 1/2 tsp cornflour
  7. 1 x 125g punnet of raspberries, crushed with a fork
  8. 175g dark chocolate
  9. 500ml whipping cream
  10. 1 tbsp amaretto (optional)
Instructions
  1. Preheat the oven to 140 degrees.
  2. Line 2 trays with baking paper.
  3. Using 1/2 a lemon, wipe the inside of a bowl as this removes any traces of oil.
  4. Add the egg whites and whisk until light and frothy.
  5. Add the caster sugar gradually and mix really well until all the sugar is dissolved.
  6. *Note: This needs to be mixed for a while. Make sure all the sugar is totally dissolved, otherwise you will see granules of sugar on the surface of the meringues and it changes the chewy texture. I mixed in a couple of tbsp sugar at a time and whisked for 3-4 mins before adding more.
  7. The mixture should now be thick and glossy.
  8. Add the vanilla and vinegar, then sift the cornflour over the mixture and whisky lightly to combine. Add half the raspberries and stir gently to combine.
  9. If you have a piping bag, use this to pipe 3-4cm peaked rounds onto the prepared trays.
  10. *Note: I just used a tablespoon and spooned some mixture on, dabbing the top slightly to create a peak and it worked perfectly.
  11. Bake for an hour or until the bases are firm, swapping trays after 30 mins.
  12. Turn off the over and leave the trays in the oven for 1 more hour.
  13. While the meringues are cooling, melt the chocolate.
  14. Heat 250ml of cream in a saucepan until almost boiling.
  15. Remove the pan from the heat and pour over the chocolate.
  16. Leave to stand for 5 minutes, then stir to combine.
  17. Place this chocolate genache in the fridge for 30 mins or until thickened.
  18. Whip the remaining cream until stiff peaks form, fold in the amaretto if using, then mix with half the genache and the remaining raspberries.
  19. To assemble meringues, spread some of the raspberry mixture on one meringue and some genache on the other and then sandwich together.
  20. Repeat until they are all combined and if theres an odd one out, stuff it in your mouth before anyone sees! Bonus of being chef. 🙂
  21. Place in the fridge to chill for 15 mins then serve!
Kady's Kitchen https://www.kadyskitchen.com/

 

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