Taya Steiner

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Orange Decadence
35

Orange Decadence

Steph's Marshmallows
Ingredients:
2 tsp gelatine
1/4 cups cold water
3/4 cups boiling water
2 cups sugar
2 tbsp golden syrup
2 egg whites
1 tsp vanilla essence
corn flour

Method:
1. soak the gelatin in the cold water
2. stir sugar, syrup and boiling water in a saucepan
3. cook without stirring until the temp is 115 degrees
4. remove from the stove and and to the mixed soaked gelatin
5. beat the mixture until it is white
6. beat the egg whites until stiff add to the mixture
7. beat the mixture until stringy
8. add orange essence, orange peel and colour
9. grease a 22cm level square pan, coat the base with cornflour
10. Pour mixture over cornflour, sift additional cornflour over the top
11.Allow to set overnight, turn out snd cut as desired

Nutmeg Biscuits (Masa de Vino; adapted Spanish family recipe)
Ingredients:
1 cup oil
1/2 cup sugar
1/2 cup sweet grape juice
3 cups flour
nutmeg to taste

Method:
1. Dissolve sugar in grape juice
2. Rub oil into cake flour
3. Add grape juice mixture
4. Roll dough into small balls flatten with with fork
5. Bake on a tray at 160 degrees for 20 minutes

Blood orange Compote puree
Ingredients:
2 tbsp thinly sliced blood orange zest
2 cups blood oranges peeled, seeded and pith removed cut into chunks
1/3 cup sugar
2 tbsp water
salt
(mix with freshly whipped cream to serve)

Method:
1. in a medium saucepan combine orange zest, orange chunks ,sugar salt and water
2. Bring to the boil over high heat, reduce to medium heat and simmer, stirring occasionally, until oranges collapsed the mixture is syrupy about 15 minutes
3. cool to room temperature, blend into a thickish puree.

Orange Chocolate
Ingredients:
tempered milk chocolate
finely grated orange zest

Method
1. melt desired amount of chocolate
2. add dry orange zest
3. pipe or shape chocolate as desired