So, obviously, lollipops are really bad - pure sugar and pure evil. However, there's a chance you won't suffer severe consequence if you don't eat them every day and only, let's day, once a year. I took a chance. But, let's face it - I only wanted to make these flower beauties because they're pretty.
Recipe: Flower lollipops
2 cups sugar
4 tbsp liquid glucose
2/3 cup cold water
10 edible flowers - I used pansies
10 lollipop sticks
It's easiest to use a round lollipop mold. However, if you don't have one and don't mind irregular shapes, you could try using an oiled baking tray instead.
It also . Bez niego trudno będzie ocenić stopień skarmelizowania cukru.
Combine sugar, glucose and water in a saucepan.
Heat over low heat, stirring occasionally, until sugar dissolves.
When the mixture starts to boil, stop stirring, turn up the heat and place a thermometer to the side of the pan.
Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (about 140C).
Transfer the mixture into molds.
Place a lollipop stick in the candy and turn 1/2 turn.
Carefully place a flower head or petal face down on the hot candy. Quickly pour just enough hot candy over to cover the flower.
Allow the candy to harden, then remove from molds.
It seems to be the first Christmas post in the history of this blog! I guess it's fair to say that I'm not crazy about Christmas. However, this year I felt a strange need to make edible Christmas tree decorations. The cookies are simple, easy and fun to make. And even the biggest Grinch would admit that they're adorable.
Recipe: Christmas cookies
Makes about 15 cookies
75 g butter
150 g flour
50 g powdered sugar
1/4 tsp baking powder
a pinch of salt
Sieve the flour and combine with sugar, baking powder and salt.
Combine with butter.
Add an egg and mix to a firm dough.
Roll out the dough on a floured surface and cut cookies (I used a star-shaped cookie cutter).
If you want to hang your cookies on a Christmas tree, make a small hole in a top of each one.
Place cookies on a parchment-lined baking sheet.
Bake at 180C for 10-12 minutes and let cool.
Recipe: Orange icing
4 tbsp powdered sugar
2 tbsp orange juice
Extra: a few branches of rosemary
Whisk sugar and orange juice to make thick icing.
Using a bruch, cover each cookie with icing and top with some fresh rosemary.
When the icing is set, thread ribbon or cord through the holes and hang on your tree.
My version of custard is thick and sweet. The texture of chilled dessert resembles creme brulee. Baked with a a handful of summer berries, it's a perfect treat for the end of summer. I went for a mixture of raspberries, blueberries and blackberries to break the sweetness of the cream.
Recipe: Baked custard with summer berries
250 ml heavy cream
3 egg yolks
4 tbsp sugar
a handful summer berries (raspberries, blueberries, blackberries)
Heat cream and sugar in a small saucepan until almost boiling.
Set aside and let cool slightly.
With an electric mixer, beat the eggs with sugar until thick and pale, but not fluffy.
Gradually whisk cream into egg mixture.
Again, try not to incorporate too much air into the mixture. It should be smooth and glossy
Divide the batter between two shallow baking dishes.
Bake at 100C for 20 minutes.
Top with berries and bake for another 30 minutes.
Remove from the oven, let cool and refrigerate for at least and hour before serving.
You can also enjoy the dessert hot or warm.
The perfect dessert: quick, pretty and delicious. Ideal for garden parties and rooftop dinners. Meringues and summer berries are a match made in heaven - in terms of looks as well as taste. Trust me and invite your friends for this delectable meringe pots.
Recipe: Summer berries meringues
1/2 cup raspberries
1/2 cup blueberries
tsp cane sugar
1/2 tsp ground cardamom
Preheat the oven to 180C.
Combine berries with sugar and cardamom.
Place them in four ramekins.
2 egg whites
100 g sugar
tsp corn starch
tsp white wine vinegar
Beat the egg whites until stiff.
Beating, gradually add sugar.
Add vinegar and potato starch and continue beating for 2-3 minures.
Pile the meringue on top of the fruit and swirl on top.
Bake for about 15 minutes, until the meringue is puffy and golden.