Passionfruit Marshmallows

Ok, so these shoddy models and photos don't do these babies justice one little bit. But believe me, they're fantastic. Even for someone like me...

Someone like me that... (small voice) don't actually like marshmallows. Especially packet foam marshmallows that are only ever edible when they've been charcoaled over fire or melted in hot chocolate... but only just. The reason I say this is to show to you just how good these homemade versions are because, well, to my surprise, they kicked arse. For one thing, the texture puts its commercially-made counterparts to shame. It's seductively soft, feathery and light and addictively spongy (I defy you to not want to grope these pillowy bags of fun for 20 minutes before eating).

The passionfruit has given these marshmallows a refreshing, summery taste and the smell was incredible. I can't wait for summer to roll around because that means the most amazing array of heady, tropical fruits. Fathom for a minute, the deliciousness of mango marshmallows. And watermelon. And omg, papaya or lychee. How about a marshmallow fruit bowl (oh the awesomeness!). Watch this space, my friends.

Passionfruit Marshmallows

Adapted from a recipe by Catherine Adams of Rockpool (Melbourne).

Ingredients

180ml strained passionfruit juice from approx 12 large passionfruit - if you're a little under you can top up with OJ or water
20g powdered gelatine
500g caster sugar
250ml water
2 eggwhites (from large eggs)
pinch of salt
snow sugar for dusting

Note: Snow sugar is a confectioner’s sugar with added vegetable fat to prevent the sugar from absorbing moisture and dissolving or becoming claggy. It’s available from The Essential Ingredient and other specialty food stores. In a pinch, normal icing sugar should do.

Method

Lightly grease and line a 25 x 17.5cm shallow cake pan and dust base liberally with snow sugar. Combine passionfruit juice and gelatine in a bowl and set aside to swell up into a gelatinous amoeba.

Combine caster sugar and water in a saucepan and cook over low heat, stirring until sugar dissolves. Increase heat to medium and cook until syrup reaches 125°C on a sugar thermometer (about 5-10 minutes). Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves.

Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture into the egg whites, whisking continuously on medium speed until mixture has doubled in size.

Slowly decrease speed and mix until mixture is warm (about 40°C). Pour into prepared cake pan and using a lightly oiled spatula, spread evenly. Dust top liberally with snow sugar.

Stand at room temperature for 3 hours or until firm. Using a sharp knife, cut marshmallow into 2.5cm squares and roll in snow sugar to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.

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Sweets for my sweet: Honeycomb, Caramel Chews and Peanut Brittle

Right. Lets get down to business. Candy! Decadent, sweet and oh so naughty candy! I live for the euphoric sugar rush and love how it conjures up memories of a saccharine childhood (and the many painful cavities that went with it). Back then, sugar was my fuel. Lord help anybody who'd stand between me and a bag of Skittles. And yes, when it came to the rainbow colour of Skittles, I was a divide and conquer type of girl - first the purple, then the green, then red, orange and finally, the best flavour of all - yellow lemon. But I digress.

I laugh now at how I use to eat a Crunchie Bar; by shaving the chocolate off with my teeth before slowly savouring the sweet honeycomb underneath. I remember all the kitkats and lollipops that I consumed ad nauseum while reading my favourite Willy Wonka and the Chocolate Factory over and over again (and of course I dreamt of owing my own candy shop). And oh! Clinkers! Eclairs! Fantales! Jellybeans! Redskins! There's no denying it; I'm the candy girl through and through and I've always wanted to make my own. Time to live up to my (blog) name, I think!

It wasn't too long ago that I would seize up in terror at the mere thought of melting sugar. Oh the cursing at mischievous sugar crystals, the wayward attempts at spun toffee and freakin' bloody caramel! That was one tempestuous mistress that I couldn't tame until recently and I have the battlescars to prove it. Things have come a long way since then and now I am armed and ready with three sugar thermometers and way more experience (again, I reiterate, the battlescars. Ouch at the memories!). Sugar, don't mess with this bitch now!

I could give you some awesome, intricate display of sugar art genius but nah, I wanted to start off nice and easy (ha!). I can't think of a better trio to start with though - peanut brittle, honeycomb and chewy caramels - all classics and never in danger of going out of style. If you're a beginner like me, then these are perfect to kick things off because they turned out to be quite easy to make.

The biggest lesson I learned was to trust my thermometer. So many times I thought mine were broken because they would rise steadily then stay put at the same temperature for ages (cue yells of "bloody cheap *@^%!"). Don't panic like I did because it doesn't matter if it takes 5 minutes, 30 minutes, 2 hours, or if it looks like the temperature is doing funny things on its way up, if it needs to get up to a certain degree, you keep simmering until it gets there. And you know what? It eventually will.

The peanut brittle is straight forward so I don't think I need to share any tips (other than don't burn it!). The chewy caramels here are lightly salted and dipped in chocolate and reminded me of my beloved Pascall Eclairs or soft Werther Originals. I used a mini cupcake tin as molds then realised what a crappy idea that was when I found myself jamming a knife at the sides to pop them out. Which explains their none-too-graceful looks. I also had to dissect them so they could fit into the pretty little jars in the photo - hehe smart one Candygirl! Flexible silicone molds are definitely the way to go or better yet, you could just set it in a slab and cut into squares with a hot, oiled knife.

This honeycomb recipe was the best one I tried so far. Mine set with good sized bubbles that yielded the most lightest and crispest texture without the teeth-breaking stickiness. But make sure to use fresh bicarb soda for maximum foaming power and don't whisk it too hard or too long or you'll just deflate it into a sticky mess (there are so many things that sounded wrong in that sentence).

These all store fine in airtight containers for a few days at room temperature but if its hot and humid in your neck of the woods, stick it in the fridge preferably with those dessicant satchels to absorb humidity. I love gorging on them on their own but in the case of honeycomb, they are awesome crushed up and eaten with ice cream. This, my friends, is why dentists and I could never be friends... *sticks a caramel in her mouth*

Peanut Brittle

85g caster sugar
1 Tbl liquid glucose
125g salted peanuts, roasted in the oven (if using unsalted, add in a scant 1/4 tsp of salt)
25g unsalted butter, softened
pinch of bicarbonate of soda

Method

Line a baking tray with silicone mat or baking paper.

In a heavy based saucepan over low heat, add the sugar and glucose syrup and stir with silicone/rubber spatula until sugar has dissolved.

Increase heat to medium and cook until golden in colour and in the brittle stage (around 150°C). Remove from heat and add the butter, bicarb soda and peanuts and quickly mix until combined.

Pour onto prepared baking tray, quickly spread into an even layer and leave to set. Break into pieces to serve. Alternatively you could place a sheet of baking paper over the top and use a rolling pin to flatten. When it's nearly set, use a hot, oiled knife to score into segments or strips. Snap into pieces.

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Honeycomb (aka Cinder Toffee and Sponge Candy)

80ml honey (can be replaced with golden syrup)
20ml water
220g white sugar
2 tsps bicarbonate of soda

Method

Grease and line a baking tin with baking paper.

In a large saucepan, heat the honey, water and sugar together, bring to a boil then simmer on low heat for 5-10 minutes until it reaches brittle stage and a golden colour (150°C). Watch that it doesn't burn.

Remove pot from heat, add the bicarb soda and quickly whisk in for a few seconds. Pour immediately into the cake tin. Leave to set then break into bite size chunks. If it's a humid day you might have to finish setting it in the fridge.

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Adapted from Allrecipes.com.au

Salted Caramel Chews

250g white sugar
250ml pouring cream (35% fat content) - double cream or thickened cream can also be used
60g glucose syrup / liquid glucose
30g butter
1-2 tsps sea salt (to taste)
150g dark chocolate (66% cocoa solids), coarsely chopped

Method

Place sugar, cream, glucose, butter and sea salt in a heavy-based pan and stir over low heat until sugar dissolves. Increase heat to medium and boil until mixture reaches 118°C on a thermometer. It'll bubble up and simmer quite vigorously so watch that it doesn't boil over. Divide amongst 24 mini muffin/cupcake molds (flexible silicone pans are best) and leave to set for a couple of hours. Alternatively, you could pour it into a small well greased cake pan and when it has set, use a hot, oiled knife to cut it up into squares.

Melt chocolate in a heatproof bowl over a saucepan of simmering water, spoon over each caramel in the molds and stand until set. If you're making a slab and cutting out squares, use your hands to dip the caramel in (quarter of the way through) and leave on a baking paper lined tray to set, chocolate side up. Remove from molds (if using) and store on a single layer in a baking paper-lined airtight container for up to 5 days.

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Adapted from Gourmet Traveller

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Rum Balls (immature use of the word 'balls' imminent)

Roar up the heaters and fireplaces because we're really in the thick of it now. Mid-winter is make or break and it's time to determine whether I'll last the distance to Spring unscathed and with all my digits intact. So far so good. I've been cold but not as painfully as previous seasons where I'd virtually break my own back because I was tensing up that much from the chill. I've even survived through winter mostly in my fave outfit of stockings and black shorts (I'm now too chubby for my jeans). Speaking of the chub... my winter weight has decreased by 600g but my KFC intake has increased tenfold. What gives?

Flu count is at 0, which is a very good thing as I'm one whiny and needy patient when I'm sick. So much so, that it's a testament to The Captain aka The Nurse, who takes it all in his stride with his unflappable, nurturing skills and a level of patience that is freakishly high. So thank you for not throwing me out on the streets with a box of Codral and tissues to fend for myself during my lowest moments! All in all, I've only suffered a few days of sniffles and general wear and tear. Time to sit back and relax and wait for the abundance of sunshine and good old fashion garden frolicking opportunities.

One thing I did finally do was clean out my gas fireplace and fired it up for the first time in years. Ok it's definitely not as good as a traditional wood fire with its beautiful burning aroma and insane heat but it's enough to bring out the winter cheer. It's also a wicked new hiding place for me and my trusty laptop. It's so nice to not have to type with gloves.

And of course, it's so ro-man-tic to sit in front of the fireplace under a double snuggie and sip hot chocolate (with love heart marshmallows) while you and your perfect man talk about your feelings and feed each other petit fours. *dreams of a Daniel Craig 'snuggie-butt' situation*. OOPS did I just fantasise out loud?

Getting toasty in front of the fire while you're working in the middle of the night needs sugary nibbles and heartwarming sustenance. Chocolate and alcohol will cater nicely for that. As for the nibbles? This week calls for Rum Balls.

Warning: Incoming text of 'balls' and 'nibbles'. Prepare for the possibility of cheesy innuendos and immature dialogue.

Rum Balls are the perfect bite-sized vehicle for an alcohol hit. Now if there is anyone that can get drunk out of nibbling these balls, it's me. The lesson here is, don't think that nobody isn't going to notice if you're free-pouring the rum into the mix (it does make for one heck of a Merry Christmas though...). Also if you are giving away these as cute Christmas gifts, no amount of wrapping paper and pretty ribbon is going to disguise the smell of ultra boozy balls.

This was just a run-of-the-mill no-bake recipe that can be found in a lot of Australian food publications circa the 80's and 90's. Bottom line, it's an oldy but goody. Feel free to replace the rum with any spirit (brandy, whiskey) or liqueur (Grand Marnier, Tia Maria, Kahlua or Peppermint Schnapps for a kitschy kick). I made it recently for a Christmas in July feast with Cognac because I ran out of rum and brandy. A decadent fail, I'll say.

The flavour variations are endless but I highly recommend using the most awesome cocoa powder you can find because the chocolate taste comes solely from it (Dutch-processed is definitely the way to go). Now turn up the heat and cap these Rum Balls off with your favourite hot chocolate recipe while you countdown the winter days. Snuggie and perfect man are optional.

Rum Balls

Note: the measurements I always use are 1 Cup = 250ml and 1 Tbl = 15ml

250g of plain sweet biscuits processed into crumbs
4 Tbl of good quality cocoa powder (approx 30g), sifted
1 cup (approx 85g) dessicated coconut
1 x 395g can of sweetened condensed milk (I used Nestlé)
20-40ml dark rum to taste (feel free to replace with your favourite spirit or liqueur or up the ante. Replace with milk for kid-friendly version)
extra sweetened cocoa (sifted), grated chocolate or shredded coconut to roll the balls in

Method

Place biscuit crumbs, cocoa powder and dessicated coconut in a bowl and give it a quick stir to combine. Add condensed milk and rum and stir with wooden spoon until it comes together in a dough. Chill if it has softened.

Roll into small balls with your hands and roll in cocoa powder or decoration of your choice. Place on a baking paper lined baking tray or plate and chill if serving on the day. If it starts to get sticky and melty as you're rolling, wack it in the fridge to chill and firm up.

If you are preparing these in advance, place the baking tray of formed rum balls in the freezer. When frozen, store them in an airtight container in the freezer. Apparently (don't take my word for it because I always devour them quicksmart), these Rum Balls will store for a few weeks (perfect for a busy Christmas). Best eaten at room temperature.

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Bastille Day Eating: French Onion Soup and Chocolate Cherry Clafoutis

(sometime around lunchtime on Tuesday, July 13th 2010)

The Captain: Are you cooking for Bastille Day?

Me: ..... ???

Shamefully, I completely forgot that it was mid-July already so cooking these two French classics on the eve of a French national holiday was purely coincidental! But it comes as no surprise to anybody really, because about 95% of my menu would always involve either French, Spanish, Italian or English food. I'm predictable that way (i.e. boring?). I'm also ashamed to admit that cooking anything remotely related to my Malaysian and Chinese heritage is always regarded as an exotic and ultra rare occurence.

When I need something to soothe a cold, I crave soup. And if I need a pat on the head, I turn to chocolate. French Onion Soup to me is the queen of broths. It is homely, rustic and made with simple ingredients but if you give it a little time and TLC, you'll be richly rewarded. This soup celebrates the sweetness and flavour of onions while a good beef stock will give this a deep and hearty boost. This isn't a subtle chicken soup. It's a flavour punch to your face.

I know the method in this recipe seems a little more labour intensive than normal but trust me when I say it's worth the effort. And before you all yell sacre bleu!, I'm well aware that this isn't the most authentic or traditional of recipes but it's still so so good. The alcohol is purely optional of course so feel free to replace it with more stock.

As for the dessert, clafoutis or flognardes are a firm favourite as you can probably tell and it definitely deserves to be labelled as a "lazy but fabulous" recipe. Cherries are out of season and I just can't bring myself to pay premium price for imported fruit so the stars of this clafoutis comes courtesy of my giant jar of Morello Cherries. Just drain these babies and do a happy dance because you don't have to stand there and pit a whole boxful of cherries yourself!

Finally, a big thank you to the French for teaching us to embrace butter and sumptious desserts. For giving the world brioches, baguettes, macarons and croissants. Also for showing us the beauty of a good glass of burgundy and the magic of boeuf bourguignon. Finally, of course, for bestowing upon us, clafoutis and soupe à l'oignon.

Happy Bastille Day!

(Not so traditional) French Onion Soup

(makes enough for 4 small bowls or 2 very hungry people)

100g unsalted butter, chopped
1 kg brown onions, peeled, halved and thinly sliced
1 tsp sugar
60ml red wine
60ml sherry
60ml brandy
1 L beef stock (preferably salt reduced. Homemade is even better. Or feel free to replace with vege/chicken stock if you wish)
4 sprigs of thyme
2 small fresh bay leaves (tied in a bunch with the thyme with kitchen twine)
salt and freshly ground pepper to taste

Baguette or French bread stick (sliced on a diagonal thickly)
Gruyere cheese

Note: Be aware if you're using store bought stock (which are usually quite high in sodium) and/or salted butter because this could actually make the soup too salty. Just for this dish, I prefer to use unsalted butter and salt reduced stock so I can easily control the seasoning myself.

Method

Heat butter over medium heat in a large casserole pan or heavy based saucepan and add the onions. Cover with lid and cook, stirring occasionally for 10-15 minutes until the onions have softened.

Remove the lid and sprinkle over the sugar (this will kickstart the caramelisation). Reduce heat to low and cook for 45 minutes, stirring occasionally until soft, golden and caramelised. Don't worry if it starts sticking on the bottom because we want those tasty crusty bits. If you're rushed for time, 30 minutes will be fine but for an even more flavoursome soup, you can cook the onions for up to an hour (some chefs even cook it for up to 5 hours!).

Umm the start of something good here...

This is flavour country, my friends

Deglaze with the red wine, sherry and brandy and simmer for 5 minutes until the alcohol has almost been absorbed. Make sure to scrape the bottom of the pan for all those tasty caramelised bits.

Add the beef stock, 125ml at a time, and simmer for 5 minutes in between or until it has almost evaporated. Repeat three more times until half the stock has been added.

Add the herbs and the remaining 500ml of the stock. Bring to the boil, reduce heat and scrape the base to remove more caramelised bits. Simmer for 30 minutes until it's rich and thick. Season to taste with salt and pepper (I recommend you taste before you start seasoning). If you prefer a more 'soupy' consistency, simmer for a shorter time or add more stock/water to your taste.

Preheat oven to 200°C. Ladle soup into oven-proof bowls and place on an oven tray. Top each bowl with baguette slices and scatter with more cheese. Place in the oven and bake for 5 minutes or until cheese melts. Serve immediately. If you like you could also add more richness to the soup by adding some cheese to the soup and stirring it over low simmering heat until it has melted and mixed through.

Alternatively, you could grill the baguette slices separately in a broiler or grill until it's melted and toasted. Serve alongside or on top of the soup.

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- - -

Chocolate Cherry Clafoutis

70g dark chocolate
60g plain flour
30g cocoa powder
110g caster sugar
300ml pouring cream (35% fat content)
3 eggs
Jar of Morello cherries, drained or fresh, pitted cherries

Method

Preheat oven to 180°C. Lightly grease 4 x 15cm shallow flan dishes or 6 x 10cm. In a bowl over low simmering water, melt chocolate gently and set aside to cool slightly.

While chocolate is melting, sift together in another large bowl, the flour, cocoa and sugar. In a separate jug or bowl, whisk the cream and eggs until just combined.

Add the cream mix into the flour and lightly stir until just combined. Stir in the melted chocolate.

Scatter the prepared dishes with some drained Morello cherries/fresh cherries. Top with the batter until it comes up halfway (it'll rise a little in the oven). Dot with more cherries and bake for 25-30 minutes until the centres are just cooked (a skewer can have a few moist crumbs stuck onto it). Remove from oven and rest for 5 minutes. Dust with icing sugar and serve immediately (careful, cherries might be steaming hot inside).

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Beef and Red Wine Pot Pie with Braised Cabbage

First of all, I apologise for the lack of blog love in the past fortnight. Yup, it's the same old excuses - busy busy busy and my kitchen libido has taken a nose dive again yaddi yaddi ya. And of course, football rules my life and man oh man, these 4AM World Cup games were a killer on ye olde body clock.

It has also been a difficult few days, with the most screwed up end-of-the-week ever. Bad news came pummelling at me in one shitty heap and though I put on a brave front to the world, it still hurts and aches like buggery inside. As they say, "when it rains, it pours" (you know, I'd love to clobber the fool who came up with that stupid phrase). So more apologies if this post doesn't, well, sound like my usual self.

This battered old soul is now crying out for comfort in all shapes and forms. A part of me seeks the company of awesome friends for laughs and distracting conversations. Another part of me heals by donning the trackie pants and settling down to trashy dvds* with my faithful man and canine. And of course, I cook**.

*Rumours that I've watched and enjoyed a Kevin Costner movie are all false. By that, I mean it's shamefully true (I mean hello! A Yankee Robin Hood? It's genius I tell ya!).

** ...because I weep.

Thyme heals all wounds (oh hardy ha ha!)

Winter is still raging in Aussieland and my local butcher is now my new best friend because I just can't get enough of meaty stews and braising anything and everything in sight (all loved domestic pets are exempt of course). Hearty slow-cooked meals are what I turn to for maximum healing, especially if it has been cooked in something alcoholic. Which is why I've been disposing of my recyclables in the dead of night so nobody can see how many empty glass bottles are in my possession (red wine? What red wine?!).

Simple is good as this beef and red wine pot pie proves. Tonight it was served alongside cabbage that was braised with caramelised carrot, celery and onion, garlic, bacon, caraway and fennel seeds and a splash of red wine vinegar. You can find the original recipe from Almost Bourdain, who first introduced this awesome vege dish to me.

Who'd ever thought cabbage could be so delicious when caramelised in butter?

One should never underestimate the power of braised meat too soothe, comfort and heal. I know this post was a little bit more melancholy as usual but I assure you that I'll be back to my bouncy, inane self soon enough.

Beef and Red Wine Pot Pie

Adapted from Gourmet Traveller

1.7kg boneless beef shoulder or chuck, cut into 1 - 1.5cm cubes
Seasoned flour (for dusting)
30ml olive oil
2 onions, diced
2 stalks of celery, diced
1 carrot, peeled and diced
1 clove of garlic, finely chopped
600ml beef stock
375ml red wine - use a nice, gutsy cabernet or shiraz
10 sprigs of thyme - tied with kitchen twine
3 fresh bay leaves
200g butter mushrooms, chopped
20g plain flour (optional)
30ml red wine vinegar
375g butter puff pastry
1 egg, lightly beaten with 1 Tbl milk

Method

Dust the beef cubes in plain flour seasoned with salt and pepper and shake off the excess. Heat oil in a heavy based casserole pot over medium heat and brown beef cubes in batches, stirring to prevent the flour from catching and burning on the bottom. Remove with slotted spoon and set aside.

Add a splash more oil and add the veges and garlic and cook for around 5 minutes or until softened.

Add stock, wine and herbs and season to taste with sea salt and black pepper. Reduce heat to medium and simmer for 1.5 - 2 hours. Add mushrooms and cook another 30 minutes or until meat is tender.

If it's still a little liquidy, place flour in a small bowl and add enough braising liquid (about 40ml) to make a thin, smooth paste. Add to casserole little by little, stirring, until it's smooth and thick. Season to taste, add vinegar and cool. Once cooled, spoon into a 1.5 - 2L capacity pie dish, removing the bay leaves. Alternatively, you can spoon into individual pie dishes or ramekins.

Preheat oven to 180C. Roll pastry to 3mm thick and place over filling, with edges overhanging. Press with fork tines to seal edges and trim excess with a knife. Brush with the eggwash and bake for around 20 minutes or until pastry is golden. Serve with braised cabbage.

Print recipe here!

- - - -

Braised Cabbage

Adapted from Adrian Richardson's Meat (via Almost Bourdain)

3 Tbl olive oil
150g thick-cut rashers bacon or pancetta, sliced into batons
50g butter
1 onion, sliced
4 garlic cloves, sliced
2 sticks of celery, sliced
1 large carrot, peeled and sliced
1/2 Tbl caraway seeds
1 tsp fennel seeds
600g Savoy cabbage, thickly sliced
1/4 cup chopped parsley leaves
Salt and freshly ground pepper

Method

Heat the olive oil in a large heavy-based saucepan and sauté the bacon until it's crispy. Remove the bacon and drain on paper towels.

Lower the heat and add the butter to the pan. Add the onion, garlic, celery, carrot, caraway seeds and fennel seeds and sweat for about 5 minutes, or until the vegetables are soft, but not coloured.

Add the cabbage to the pan, cover with a lid and sweat for around 5 minutes or until the cabbage begins to soften. Season then increase the heat and cook, stirring frequently, until the pan juices have evaporated (it took mine around 15 minutes but I wanted it browned and nicely caramelised).

Stir through the fried bacon and parsley and serve. If you wish, you could also add a splash of lemon juice or red wine vinegar. The slight pickle-ly tartness would brilliantly to cut through the salty buttery richness.

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