Switzerland: Fresh-fruit Marmalade and Meringue Recipe

Published by Sunday, August 18, 2013 Permalink 0

Switzerland: Fresh-fruit Marmalade and Meringue Recipe

Spontaneous Cuisine, by Jonell Galloway

From the archives

We often think of traditional Swiss meringue as winter food, but it can also be great with summer fruit, such as plums, berries, apricots, etc., either mixed or on their own.

This recipe can also be appropriate to make with children. They will especially love using the pastry sleeve to decorate the marmalade.

Recipe

Click here for metric recipe converter

Marmalade

1 kg fruit
Approx. 1 dl water
Sugar to taste
  1. Wash fruit. If it has stones, cut in half and remove stones.
  2. Place fruit in a saucepan, preferably copper or stainless steel.
  3. Add water. Cover.
  4. Cook on medium until the fruit starts to “melt” and lose its shape.
  5. Add sugar and mix well.
  6. Set aside to cool.

Note: If you want it to be smooth like a coulis, run it through a chinois or fine colander or sieve.

Meringues

3 egg whites (large free-range or organic eggs give a lot better taste and result)
100 g white castor sugar
  1. Put egg whites in a large mixing bowl. Beat until they form stiff peaks.
  2. Little by little, fold in sugar until the mixtures forms a very stiff paste.

Assembly

  1. Preheat oven to 175° C.
  2. Butter an oblong baking dish.
  3. Evenly spread marmalade in baking dish.
  4. Use a rubber spatula to spread egg white mixture evenly over marmalade or use a pastry bag to spread it in a decorative manner.
  5. Lightly sprinkle with sugar.
  6. Bake in oven for about 10 minutes or until lightly golden.

 

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Rosa’s Musings: The Warrior Cook and Questch Plum Eton Mess

Published by Friday, September 21, 2012 Permalink 0

 

A cook, when I dine, seems to me a divine being, who from the depths of his kitchen rules the human race. One considers him as a minister of heaven, because his kitchen is a temple, in which his ovens are the altar.Marc Antoine Désaugiers

by Rosa Mayland

Even though being betrayed by your camera or computer, denied access to your blog platform, or lacking all inspiration is bad enough, having your cooker die on you is probably one of the worst things that any food blogger and pastry lover can experience, as it leaves you feeling completely lost and powerless. Without this essential home appliance (my personal favorite together with my KA), your major working tool, you are absolutely nothing! Well, that’s exactly what happened to me not long ago and it was one terrible and stressful nightmare, especially wince we were quasi-penniless and could not afford to buy a replacement straight away.

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Rosa’s Musings: A Good Old British Dessert With A Modern Flair: Spicy Damson Plum Roly Poly

Published by Tuesday, October 4, 2011 Permalink 0

by Rosa Mayland

 

Summer fades; the first cold, Northern air
Sweeps, like hatred, through still days –
The August heat now gone elsewhere,
To Southern, bird-filled coasts and bays;
Amid constricting vales of cloud,
A pale and liquid Autumn sun
That once beat down on an empty plain
And may again. And may again.
— Trever Howard, Autum

Lately, I’ve been in an unusually nostalgic, and in a rather morose state of mind. No matter how much I love autumn and look forward to cooler weather, seasonal mood swings always hit me hard when the summer ends. I guess it is something natural/biologic which each of us experiences to a certain degree. This time though, the “blahs” hit me a little harder than usual and I guess this is partly because last week, on the 13th of September, my English grandmother would have celebrated her 85th birthday, that is if she had not passed away last March…

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French Food Quote: Daily Food Quote, August 3, 2011

Published by Wednesday, August 3, 2011 Permalink 0

by Jonell Galloway

In life, gathering fruit counts for nothing.

But all fruit not gathered rots, thereby reaping a little less joy in the world.

La cueillette ne compte pas pour des prunes, dans la vie.

Car tout ce qu’on ne cueille pas pourrit, et il s’ensuit qu’un peu de joie se perd.

–Alina Reyes, Cueillettes

____________________________

Alina Reyes is best known for her literary treatment of eroticism, and her first novel, The Butcher, which was translated into many languages and adapted for the theatre.

Alina Reyes est surtout connue pour son traitement littéraire de l’érotisme, et pour son premier roman, Le Boucher, traduit dans de nombreuses langues et adapté pour le théâtre.

 

 

 

 

 

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Food Art: Plums and Blueberries, by Meeta Khurana Wolff

Published by Monday, April 4, 2011 Permalink 0

See more food photo compositions at Meeta K. Wolff.

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