This recipe is perfect for the Christmas holidays when we are served with richly delicious food. We need to clean our palate for the next course and this refreshing sorbet is just the business.
Below is a recipe which can be made a few days before Christmas.
2 tbsp lemon rind, grated finely
1 tbsp lime rind, grated finely
1 cup caster (fine) sugar
2½ cup water
½ cup fresh lemon juice
¼ cup fresh lime juice
1 egg white (from a large egg) :); Please read the method of preparation before assembling.
Method of Preparation:
To make the lemon and lime to be juicier, play with them with your palms, Roll them, tap them, flick them, etc. Then wash them thorough to remove any sign of wax. Grate the rinds to use as required and cut in half and juice.
Heat a medium size saucepan over high temperature.
Add the lemon and lime rinds with the sugar and water.
Stir until the sugar is dissolved.
Bring to a boil and then lower down the heat and simmer for five minutes with stirring.
Pour this mixture into a heat-proof container and leave to cool down to a room temperature.
Stir in the lemon juice as well as the lime juice.
Pour the sorbet mixture into a tin loaf pan, cover tightly with aluminium foil or cling film and leave in the freezer for at least 3 hours or preferably overnight.
Cut up the set sorbet into pieces and put them in a food processor with the egg white. Blend until smooth.
When it was merienda time (2-3pm snack time) in the Philippines, we used to queue up for the still frying caramelised sweet potato in one of the street vendors in Tondo, Manila. It was hypnotic to watch the bubbling cooking oil as it cooks the camote. We then had to watch how each circular slice was threaded into a wooden skewer.
This 2017 holiday in Manila, we had camote cue for snack and was surprised to be given elongated shapes sans the kebab stick. It tasted the same but I have to admit, I miss the way you take a bite from a slice of camote from the stick.
Anyway below is a simple recipe for this delicious snack, much loved by Filipinos.
2 sweet potato, peeled and sliced
1 cup brown sugar
1 cup cooking oil
Heat a wok or a large pan and pour the cooking oil.
Carefully heat the cooking oil and then stir in the sugar.
When the sugar is heated up, it begins to break down and float up. Now add the slices of sweet potatoes.
Fry each side for 7-10 minutes, allowing it to be covered with the caramelised sugar.
Remove the sweet potatoes with slotted spoon from the wok and using a tong directly thread the caramelised sweet potatoes in a wooden skewer, usually three pieces in each skewer.
Share and Enjoy.
Note: Be careful in cooking this recipe. Bubbling oil and boiling sugar are excruciatingly hot!
Tiramisu is that indulgent taste of great pudding. It has that liqueur taste that would satisfy a decadent palate.
Below is a recipe which is courtesy of Gino D’Acampo for the BBC Food.
3 cups of strong black coffee, preferably espresso, cooled
3 tbsp caster sugar
6 tbsp Amaretto liqueur
2 eggs, separated
250g mascarpone cheese
250ml whipped cream
cocoa powder, to dust
1 packet sponge lady finger biscuits
Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
Add the mascarpone and beat until well mixed.
Fold in the whipped cream gently with a metal spoon.
In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loosen the volume.
Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
Smooth the surface and dust the top with the cocoa powder.
Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.
It is officially summer in the UK. Though there is still the occasional nip in the air, well that is UK weather for you, it can now get really hot and some cooling is needed.
What is better than a tasty chilling raspberry sorbet?!!!
Below is a recipe that can be followed easily. The recipe is from Kenwood. And it shows two ways of making the sorbet. First is rather manual and with more steps to follow, though not that hard to do, and second is by using an ice-cream maker.
Either way you’ll have a refreshing raspberry sorbet.
500g fresh raspberries 200ml cold water 125g caster sugar
Put the raspberries into the blender with half of the water and mix until smooth on a medium speed. Strain through a fine sieve into a deep bowl.
Put the remaining water into a pan with the sugar and heat, stirring until the sugar dissolves. Allow the syrup to cool.
Stir the syrup into the raspberry purée then pour into a container. Cover and freeze for 45 minutes, then scoop the mixture back into the blender jug and give a few pulses to break up the crystals.
Repeat twice then leave to freeze solid.
About 30 minutes before serving, transfer the sorbet to the refrigerator so the sorbet can be scooped easily.
Alternatively, if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages.
One of the things that I missed about the Philippines is the ritual of having snacks between meals. Morning snacks and afternoon snacks called merienda usually means calling to a nearby turo-turo, which sells street-food. You can usually find woks of boiling oil cooking banana cue (caramelised bananas in wooden skewers) camote cue (slices of caramelised sweet potatoes in skewers) and of course turon. I love turon the best because of the crispy and sweetened spring wrappers with it. Perfectly complement the sweetly delicious succulence of the banana within.
Below is the recipe. Just take care in cooking with deep fat.
Caramelised turon, by Arnold Gamboa
Turon Saba (Caramelised Banana Plantain Rolls)
1/2 dozen ripe saba (banana plantain)
1 cup chopped langka (jackfruit) (optional)
1 cup brown sugar
lumpia (spring roll) wrappers
oil, enough for deep frying
Method of Preparation:
Peel the bananas and then cut in half lengthwise, and cut each half into 3 pieces.
Sprinkle each banana piece with sugar.
Place a piece or two of banana over a lumpia wrapper, add a few sliver of chopped of langka (jackfruit) with it then carefully wrap the bananas like a spring roll. Secure and seal both ends with a wash of water or beaten egg.
Fry in plenty of oil.
Sprinkle sugar over your turon as it cooks. The sugar will caramelise and stick to the turon. Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp all over.
Remove and drain in kitchen towel and also to give it time to cool down. Hot sugar is rather dangerous. 🙂
Enjoy on its own or with a bit of ice-cream on the side.