PASSION MERINGUE PIE
Add a bit of passion to your pudding with this modern take on a classic
Provided by Cathryn Evans
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Supper, Treat
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Dust the work surface with a little flour, then roll the pastry out to the thickness of a £1 coin. Use to line a deep, 23cm loose-bottom flan tin and chill until firm. Line with greaseproof paper and a layer of baking beans, then bake for 20 mins. Remove the paper and beans, then return to the oven for 5 mins until pale golden in colour. Leave to cool.
- For the filling, cut the passion fruit in half, then scoop the pulp of 10 into a sieve over a large jug. Rub the pulp and juice through the sieve; discard the seeds. Scoop the pulp and seeds of the remaining fruit into the juice. You should now have 150ml in total - so make up with orange juice if you don't have enough. In a pan, mix the cornflour with the sugar, then gradually stir in 200ml cold water followed by the passion fruit. Cook over a medium heat, stirring, until the mixture boils and thickens. Take the pan off the heat and whisk the yolks into the hot mixture.
- Reduce oven to 180C/fan 160C/gas 4. For the meringue, whisk the egg whites into stiff peaks, then gradually whisk in the sugar until thick and glossy. Reheat the filling briefly, then spread over the pastry base. Spoon the meringue over the filling, starting from the pastry edge and working your way into the middle, then gently swirl the spoonfuls together. Bake for 20 mins until the meringue is lightly golden. Serve warm or cold.
Nutrition Facts : Calories 534 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.76 milligram of sodium
PIEROGIE PASSION
Pierogies are very versatile as far as the filing goes and can be served as a main dish or as a side. Don't be afraid to experiment a little. As with all my recipes, I try to sneak in as much nutrition as possible and keep to my low or reduced fat goals without sacrificing taste. Just remember, a little can go a long way!
Provided by DayJahView
Categories < 4 Hours
Time 1h10m
Yield 2 24 pierogies, 12 serving(s)
Number Of Ingredients 16
Steps:
- Peel, cut boil and drain potatoes. While hot mash with cream cheeses. Add next six ingredients and seasoning. Cover with plastic wrap and set aside while making dough. To make the dough melt the butter and warm the milk and mix with remaining ingredients and form into a ball. Roll half the dough on a generously floured surface and cut into 3-4 inch circles. Place one tablespoon of filling in center of half the circles. and wet the edges with water. Place a circle on top and pinch edges together tightly. Boiling approximately two minutes and drain on paper towel. Transfer to waxed paper to dry completely. Heat canola oil and fry until golden brown on both sides (turning once). Drain on paper towel, add additional salt and pepper to taste. Serve while hot being careful not to burn your mouth as inside filling is very hot. Enjoy!
Nutrition Facts : Calories 258.6, Fat 9.3, SaturatedFat 5, Cholesterol 56, Sodium 484.4, Carbohydrate 33.6, Fiber 2, Sugar 1.5, Protein 9.9
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