Recipes by request!

Neda wanted to know the marshmallow recipe I used the other day as I mentioned it on Twitter, so here it is.

It's from the Edmonds Cookery Book, pg 195. I don't think I would have attempted it if I didn't have my bench cake mixer. A hand held electric beater would probably be a really boring way to make these!

DS (and DH) love marshmallows. I'm so-so with the bought ones, but these homemade ones are seriously good and I am having trouble resisting their siren call from the 'fridge. I like the ones with toasted coconut best. I think chopped nuts would work quite well too.

Marshmallows

2 Tablespoons gelatine *

1/2 cup water

2 cups sugar

1 cup water

1 teaspoon vanilla or peppermint essence

coconut or icing sugar (powdered sugar if you're Stateside)

Combine gelatine and first measure of water. Leave to swell for 10 minutes.

Place sugar and second measure of water in a large saucepan. Heat gently, stirring constantly until sugar dissolves.

Dissolve gelatine over hot water. Pour gelatine into sugar mixture and bring to the boil. Boil steadily for 15 minutes. Allow to cool until lukewarm.

Beat well until very thick and white. Add vanilla or peppermint essence. Pour into a large wet tin. Chill until set.

Turn out of tin. Cut into squares and roll in coconut or icing sugar. Keep chilled.

*Note about gelatine: The most common form of gelatine in New Zealand is the granulated form that comes in a box. I know other countries mostly have a sachet form, so the amount you need will be 2x15ml=30ml (the size of the Tablespoon measure used here in New Zealand). I haven't tried this recipe with sheet gelatine or the various vegetarian gelatines. I think agar would be too firm but I stand corrected on this one. My vegetarian friend struggles to find good vegetarian gelatine here, but she got some sent to her from the UK once to make marshmallows and they were delightful.

Toad in the Hole with Dark Ale Roasted Onions

from Dish, Issue 18, pg.76

Ruth- your assumption is correct that this dish is essentially a Yorkshire Pudding batter with sausages added!

Batter

1 cup plain flour

1 teaspoon salt

250ml milk

50ml cream

3 eggs

Filling

1 Tablespoon olive oil

knob of butter

8 pure pork sausages

4 portobello mushrooms, thickly sliced

8 small vine tomatoes

Onions

800g red onions, peeled

1x 330ml bottle dark ale, such as Monteith's Winter Ale

1/2 cup brown sugar

2 Tablespoons whole grain mustard

2 Tablespoons tomato paste

2 Tablespoons balsamic vinegar

2 cloves garlic, crushed

large knob of butter

sea salt and freshly ground pepper

4 x 20cm saute pans or 35cmx25 cm roasting dish

Pre-heat the oven to 180 degrees C (350 degrees F).

Onions: Cut the onions through to the root into 8 wedges and place in a baking dish lined with tin foil. Stir the ale, sugar, mustard, tomato paste, balsamic vinegar andgarlic together and pour over the onions. Season and dot with butter. Cover tightly and roast for 1 hour shaking the tin occasionally.

Increase the heat to 200 degrees C.

Uncover the onions and roast for a further 20-30 minutes until the beer has reduced to a syrupy consistency. These can be made ahead and reheated before serving.

Pre-heat or increase the oven temperature to 220 degrees C.

Batter: Put the flour and salt into a bowl and make a well in the centre. Whisk the milk, cream and eggs together. Gradually pour into the flour, whisking to make a smooth batter. Set aside until ready to use.

Filling: Heat the oil in a saute pan and fry the sausages until cooked. Remove and drain on kitchen paper. Drain off most of the oil, add a knob of butter and saute the mushrooms until cooked. Season.

Put a teaspoon of olive oil in each pan and place in the oven to heat until the oil is shimmering. It is important the oil is searing hot so that the batter can rise quickly. Divide the sausages and mushrooms between the pans (i.e. lots for me, none for DH), and pour the batter around. It should sizzle when it hits the pan. Place the tomatoes on top and cook for about 15 mins or until puffed and golden and the centre is firm.

Slide each toad onto a plate and serve with the roasted onions and a green salad. Serves 4.

As I don't own these saute pans they are cooked in in the magazine, I'm going to take Lara's suggestion and use my Texas muffin tins. Hoping to do the butchery shopping tomorrow so if I get mini pork sausages, I think this will work fine.

*ponders* What can I going to do with 5 bottles of dark ale left over from this dish? I don't drink beer. Any suggestions?