Crostoli

Preparation Time: 60 - 90 minutes
Cooking Time: 10 - 20 minutes

Makes around 50 biscuits (depending on shape sizes)

You will need a pasta machine for this

Ingredients:

2 cups of plain flour
1 cup of self raising flour
3 eggs
1 tablespoon extra virgin olive oil
2 tablespoons caster sugar
1 tablespoon of lemon rind
3 tablespoons of lemon juice
1 tablespoon of vanilla essence
2 tablespoons of brandy
2-3 spare tablespoons of water to balance if too dry
500ml olive oil for frying them in
Icing sugar to dust them after they are cooked


First place the flour into a large mixing bowl.  Add the sugar, oil, lemon rind and juice, vanilla, eggs and brandy and blend with fingers until it starts to form a nice dough.  Add the additional water if required to make a smooth dough ball.

Knead the dough gently on a floured board and when smooth divide this up into four equal pieces and wrap each in glad wrap and set aside.

Place your pasta machine on the bench and set roller on the thickest (widest) setting (8)  .  Unwrap one of your dough balls and place in hand to flatten slightly.  Dust rollers with a little flour.  Feed dough slowly through the machine approx 3 to 4 times , folding as you go to get a rectangle shape.  Do not stress if you cannot get an exact perfect shape they are individual and are all tasty whatever the shape.  Reduce setting if you like by one size and roll through machine.  Some people like to use eg. ravioli cutters to cut into strips.  I did not have one however so i used a normal knife to cut them.

Heat your oil as you go and in a fry pan that is quite deep add some oil to cover the top of around 3 at a  time (next to each other).  Cook each side for approx 2 minutes.  Try to not brown them too much.  Use tongs to remove them one at a time and set on wire rack to dry and shake icing sugar over each.  Repeat until all batches are done.

Place  into airtight containers after they have cooled down.

Caramelised Passionfruit meringue towers

Serves: 4

Preparation Time:

Cooking Time: 2 hours approx

3 egg whites approx (must use scales to weigh them to 100g) if not add more or less

200g caster sugar (weigh in scales)

50g water (3 tablespoons)

A cooking thermometer is required

The method used here is the Italian style.  This takes a little more precision but it works out a nice firm meringue.

Preheat oven to 100 degrees maximum (very low heat)

Prepare a baking tray with baking paper.

Have gloves close by to where you are cooking.

Place the egg whites bowl next to where you cook the sugar and water in saucepan.

Place the sugar and water in a saucepan and cook with thermometer in it until it reaches a temperature of 118 degrees celsius. When the temperature is around 100 degrees start to beat the egg whites with a mixer the separate glass bowl. Keep your eye on the cooking sugar as its very very hot make sure to place on the back burner of your stove as to not have near any danger. The syrup turns a golden colour this has a caramel taste for the meringue. Once the sugar is at 118 degrees turn off and this is to be slowly incorporated into the egg mixture you are beating until it cools to around 50 degrees.  The thermometer will be red hot so use gloves to move this across to your egg white and syrup mixing bowl.  Once temperature down then you can stop beating it.

Place the gorgeous foam into a piping kit with your desired tip.

Pipe to your desired design and pop them into the oven for around 1.5 to 2 hours but check on them as times vary.  Your oven door can be opened around half time to check that they are not going too brown. They feel soft to touch but they will harden slightly.

Top with cream when ready to serve and passion fruit.  Or topped with fresh mango slices.

Best served within the hour.

Mascarpone, Vanilla bean and Cream filled Cannoli

 

   Preparation Time: 15 minutes
   Serves approx 6

   Cannoli shells (can be purchased ones as i have done)
   150g of Mascarpone cheese
   200ml fresh cream whipping cream
   1/2 a vanilla bean cut down centre
   1/2 cup caster sugar
   dusting icing sugar

   Either require a hand piping tool kit or you can buy Multix piping bags (supermarket)
  

    To prepare these pre purchased shells combine the cream and the sugar with an electric beater until thick.  Then scrape the vanilla bean innards into the cream.  Add the mascarpone cheese and hand stir until blended through.  Always taste test your cream and add any extra sugar if required to your taste.

Add the cream into the piping bag and carefully fill each cannoli.  I used the plate to hold the cannoli down while piping or it rolls around. Be careful to fill each end.

Dust with icing sugar and serve with a nice pot of tea or coffee