CHOCOLATE AND PISTACHIO VIENNESE WHIRLS RECIPE | DELICIO…
These melt-in-the-mouth Viennese whirls are so much better than the shop-bought version: crumbly shortbread-like biscuits dipped in melted milk chocolate and crushed pistachio nuts. They look gorgeous when served for afternoon tea – you can also make another batch swapping milk for white or dark chocolate and sprinkling with your choice of crushed nuts. Or, how about these eye-catching vanilla and chocolate shortbread pinwheel biscuits at afternoon tea?
Provided by delicious. magazine
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield Makes 15
Number Of Ingredients 10
Steps:
- Heat the oven to 190°C/170°C fan/gas 5. Beat the butter, icing sugar and vanilla extract in a mixing bowl using an electric mixer until pale and fluffy. Stir in the flour and cornflour using a wooden spoon until fully combined.
- Spoon the biscuit dough into the piping bag, then pipe about 8 swirly biscuits (any shape or letters that you fancy) onto the lined baking sheets, leaving room for them to spread a little during baking. Bake for 8-10 minutes (no need to chill) until pale golden. The swirls will still be soft but will harden as they cool.
- Once cool, gently dip half of each biscuit in the melted chocolate, then decorate with the chopped nuts (or sprinkles as you prefer).
Nutrition Facts : Calories 172kcals, FatContent 11.3g (6.4g saturated), ProteinContent 2.3g, CarbohydrateContent 15.1g (7.3g sugars), FiberContent 0.3g
POLENTA RECIPES - BBC GOOD FOOD
A fine, corn-based, storecupboard grain that can be served creamy, set into pieces and fried, or baked in cakes.
Provided by Good Food team
Number Of Ingredients 1
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PRODIGIOUS PAVLOVA RECIPE BY NIGELLA LAWSON | STUNNING ...
From thehappyfoodie.co.uk
Preheat the oven to 180°C/gas mark 4. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.
Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
Put in the oven and immediately reduce the heat to 120°C/gas mark 1/2. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month.
When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.
Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.
Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. Peel the fresh lychees (if using) over the bowl to catch any juice, then remove the stones, tear the lychees into pieces and let them drop into the passionfruit. Tear the drained, canned lychees (if using) likewise, and drop them in, too.
Leave the passionfruit and lychees sitting in their bowl for a moment, while
you liquidize the raspberries with the icing sugar in a blender.Dollop the cream-topped pavlova with the passionfruit and lychees, and their
juices, then zig-zag some red, red, red raspberry sauce over the top, putting the rest in a small jug for people to add to their slices as they eat.Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce.
Freeze ahead tip: Make and freeze the meringue disc for up to 1 month. Thaw in a cool room and finish as recipe.
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