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Lemon meringue Bombe Alaska



Caramelised milk Chocolate mousse cake

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Never Ending Chestnut Saga

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With the massive influx of chestnuts the other week things got a little out of control. personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes. the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan , aka irish moss. This enabled me to set the che...
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My lovly wife posted my cookie recipe on her blog so I have blatantly just copied and pasted it, if your not fortunate enough to have seen her blog for yourself must be subscribed to immediately. Oh I love her so... Chocolate and Pecan Cookies 250g butter 50g peanut putter 120g brown sugar 450g plain flour 100g dark chocolate chips 100g pecans, roughly chopped 2 eggs 3 tbs plain yogurt ½ tsp nutmeg ½ tsp all spice Raw sugar for dusting Method: Preheat oven to 165°C Combine the flour and spices in a large bowl and then rub in the butter and peanut butter until combined and sandy. Add the sugar. In a separate bowl whisk the eggs and yogurt and then add it to the rest of the mixture. Fold in the chocolate and pecans. Form heaped teaspoons of the mixture into balls and place on baking trays approx 5cm apart. Flatten slightly and sprinkle with granulated raw sugar. Bake for 15 minutes or until golden. Nina and I at work mixing the cookies!
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