Monthly Archives: December 2017

Christmas Meringue Tree | Recipe by Kirsten Tibballs

Kirsten Tibballs' Bulla meringue Christmas tree

INGREDIENTS

Meringue

  • 3 large egg whites
  • pinch cream of tartar
  • 1 heaped tablespoon cornflour
  • 120g icing sugar
  • 132g caster sugar
  • green food colouring

Chocolate Cream

  • 300ml Bulla dollop cream
  • 250g good quality milk chocolate

 

  1. Pre-heat oven to 110°C (90°C fan-forced). Trace 6 circles in graduating sizes onto a piece of baking paper that fits your tray 12, 10, 8, 6, 4 and 2cm. Turn
  2. the baking paper over and place it on the tray.
  3. Sift cornflour and icing sugar together. Whisk the egg whites with the cream of tartar until you reach a firm peak and gradually add in the caster sugar, whisking for a minute to dissolve the sugar. Remove from the mixer and fold through cornflour and icing sugar mixture.
  4. Place an 8mm-10mm piping tube in a piping bag and pipe discs using the marked circles as a guide. With the remaining meringue mixture, pipe individual meringue kisses with one quarter of the mixture onto a lined flat tray with a 10mm piping tube.
  5. Add a small amount of green colour to create a pastel green finish and pipe one third of the remaining mixture into kisses. Add additional green colour and pipe half into kisses, once again add more colour to the remaining meringue and pipe into kisses.
  6. Bake for approximately 1 hour and 30 minutes or until the meringue is crunchy.
  7. Melt the milk chocolate in the microwave in 30 second increments until it has melted. Fold a small amount of the cream through the chocolate and then add
    remaining cream.
  8. Set the chocolate cream aside at room temperature for 40 minutes or in the fridge for 10 minutes until it firms up enough to hold.
  9. To assemble, secure the largest meringue disc to your serving plate with a small dollop of chocolate cream. Spread a layer of chocolate cream on top and layer the next disc. Continue this process with the discs layered with chocolate cream. Coat the outside
    with chocolate cream by piping it on or spreading it with a knife.
  10. Alternate the different coloured meringue kisses and place them on the outside, adhering them to the chocolate cream. This can be finished up to 5 hours in advance.

Note: The meringues can be stored in an airtight container for a week prior to assembly.

 

Christmas Gingerbread Biscuits | Recipe by Kirsten Tibballs

Kirsten Tibballs' Christmas gingerbreadDifficulty: easy
Cooking time: less than 30 minutes
Serves: 10 or more

INGREDIENTS

Gingerbread

  • 290g plain flour
  • 85g caster sugar
  • 10g gingerbread spice
  • 135g honey
  • 20g unsalted butter, softened
  • 5g bicarbonate of soda
  • 45g hot water

Royal icing

  • 50g egg white
  • 150g pure icing sugar, sieved

METHOD

For the gingerbread, in a mixer bowl with the paddle attachment add in the flour, caster sugar, gingerbread spice, honey and butter. Mix with the paddle attachment until combined.

Dissolve the bicarbonate of soda in the hot water and add it to the mixture, continuing to mix until all of the ingredients are incorporated and it comes together as a dough.

Roll out the dough to approximately 4mm thickness on a surface lightly dusted with flour.

Cut the gingerbread shapes and pierce with a hole to allow for ribbon.

Place cut out shapes onto a lined tray.

Bake at 170°C for 7-8 minutes.

Allow to cool.

For the royal icing, place the egg whites in a bowl and mix through the sieved icing sugar.

If needed adjust the icing by adding more egg white or icing sugar until you have a firm piping consistency.

Royal icing sets very hard very quickly, so keep it covered and in the fridge when you are not using it.

When ready to use, place the icing in a piping bag with a small round tip. Pipe the prepared royal icing onto the biscuits and set aside to set.

Thread with ribbon and tie with a bow.

Healthy Granola Verrines | Recipe by Kirsten Tibballs

Healthy-Granola-Verrines

Green Apple Jelly

Yield 10 cups at 30g per cup.

65g Water
50g Caster Sugar
5g Gold Gelatine Sheets
1g Citric Acid
190g cold pressed apple juice

In a medium saucepan bring the water and the sugar to a boil to make a syrup.  Add the pre-soaked gelatine, citric acid and lastly the apple juice. Deposit 30g into each cup. Allow to set.

Granola

Yield 86 cups at 15g per cup.

375g rolled oats
140g slivered almonds
170g cashews
85g shredded coconut
150g dark muscovado sugar
180g honey
65g oil
5g sea salt
100g Golden raisins
100g raisins
100g cranberries

In a large bowl mix the oats, almonds, cashews, coconut and sugar until combine. Warm the honey with the oil and pour over the oat mixture. Spread mixture out onto a silpat mat and bake for 60-70 minutes at 120°c 5turning every 15 minutes to ensure an even bake. Remove from the oven and stir through the dried fruits. Store in airtight container. Deposit 15g per cup.

Yoghurt Mousse

Yield 15 with 35g in each cup. (same weight for Chantilly cream)

300g Bulla pure cream
30g sugar
½ tsp vanilla paste
225g pot set yoghurt

Whip the cream with the sugar and vanilla until medium peaks. Fold thought the yoghurt. Deposit 35g of the mousse on top of the granola.

Tropical Mince Pies | Recipe by Kirsten Tibballs

Kirsten Tibballs' tropical fruit mince tarts

INGREDIENTS

Shortbread

      450g flour
      250g butter
      150g sugar
      52g egg
      25ml water

Tropical fruit filling

      435g brown sugar
      58ml orange juice
      174g mango, diced
      130g banana, diced
      420g pineapple, diced
      2.5g gingerbread spice
      116g dried apricots
      58g candied orange peel or dried orange peel
      14g vinegar
      35g sultanas

METHOD

For the shortbread, combine sifted flour and butter to form a crumb. It is important that you do not over mix at this stage.

Combine sugar, water and egg and add to the crumb mixture combine until smooth dough is formed without excessive mixing.

Allow to rest in the fridge and roll out once the dough has firmed up again.

For the filling, dice the fresh and dried fruit to approximately 8mm.

Melt brown sugar in a pan with the orange juice and add in the diced mango and pineapple. Then add in the gingerbread spice.

Cook on a high flame and add banana and the dried fruits.

Add the vinegar and reduce until you achieve a chutney consistency.

Place the prepared chutney into a bowl and cover with plastic wrap and allow to cool.

To assemble, roll the prepared shortbread pastry to a thickness of 3mm and cut 30 x 80mm discs for the base.

Line individual tart moulds 60mm in diameter and height 23mm, with the pastry and fill with the cooled fruit mince.

Roll the remaining pastry to 3mm thickness and cut tops for the tart with a 60mm round cutter.

Place the cut pastry disc directly on top of the fruit mince and press the edges to remove the excess pastry.

With a small knife puncture a small hole in the top of the pastry.

Roll additional pastry or keep your offcuts flat and roll out to a 2mm thickness, and with a holly cutter cut three holly leaves per tart. Using a brush place a small amount of water on top of the tart to adhere each holly leaf.

Create three small holly berries per tart with the left over pastry and place in the middle of the tart.

Bake at 200°C for approximately 8 minutes.

Remove from the mould while they are still warm. Store in an airtight container at room temperature.

Christmas Wreath | Recipe by Kirsten Tibballs

Kirsten Tibballs' Christmas wreath

INGREDIENTS

130g Callebaut 811 Dark Couverture
12 roasted hazelnuts, quartered
18 whole almonds with skin roasted
18 pistachios
18 golden raisins
6 glace cherries, quartered
ribbon

METHOD

Temper the dark chocolate by melting it in a plastic bowl on high in the microwave for 30 seconds at a time until you have half liquid chocolate and half solid chocolate.

Stir it vigorously without additional heat until all the chocolate is melted.

If you have some stubborn pieces of unmelted chocolate, gently melt them for a few seconds with a hair dryer.

Use a silicon ring or silicon doughnut mould and place all the fruit and nuts in the base. Pipe the prepared chocolate on top and place it in the fridge for 10 minutes to set.

Unmould and tie ribbon on to hang.