big ideas from a little garden

tales and stories of how we make the most of our garden and our terraced house.

The tinyholding sweet tooth.

 Traditional Marshmallows

I've not made these before but here is the recipe I plan to experiment with.

4 tablespoons marshmallows , roots
28 tablespoons granulated sugar
1 cup water
1 cup rose water
2 egg white, well beaten

Make a tea of marshmallow roots by simmering in the water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots.
Add the rose water and warm gently
Spoon in the sugar while stirring to make sure it dissolves entirely.
Whip the egg whites to form peaks.
Fold in the cooled syrup. Spread onto baking parchment and bake for around and hour.
Once cooled, cut into squares and roll in a mixture of cornflour and icing sugar to stop the sticking together.

I have read two different recipes and one says to bake the mixture. The other says to allow it to cool and it will set. I will attempt both and see which works best.
I have adapted them to suit my own taste and think the addition of rose water will make it more likely that it needs baking. We will see. 

New York Baked Cheesecake. 
with kiwi glaze


1 packet digestive biscuits
1/2 pack of butter
1 carton of soft cheese
4 free range eggs
1 tablespoon of SR flour
1 small tub of sour cream
100g caster sugar
Juice of one lemon


Put the biscuits into a bag and smash them with a rolling pin.
Melt the butter and add it to the biscuit crumbs.
Press the mixture firmly into the buttered base of a round sandwich tin
Place the base into the fridge to chill while making the filling.
Put the cream cheese and sugar into a food mixer and mix until smooth.
Add the flour and mix
add the eggs and mix.
While the mixture is still mixing add the eggs, sour cream and lemon juice.
When this is thoroughly mixed with no lumps pour it into the chilled base.
Bake in the oven for approximately 20 mins on 150 deg.

Open the oven door and turn off and allow the cheese cake to cool while in the oven. this encourages the cake to stay creamy and not to crack too much.
NB. Don't leave the cake in the oven while it is still on as it will go too dark (Ask me how I know)

kiwi topping and glaze

Blend around 6 kiwis and one lemon include the pith from the lemon. Add 100g of sugar and simmer until the sugar is dissolved. this will make far too much for just the cheese cake but it can be bottled and kept to pour over icecream or simply spread on toast.
For the cheese cake slice fresh kiwi over the top and then *paint* the glaze over that.

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