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THE MODERN JEWISH TABLE PUBLISHED BY SKYHORSE
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SCROLL DOWN FOR FABULOUS VALENTINES DESSERT
NUTTY RASPBERRY MERRINGUE CAKE
5 egg whites
300g caster sugar
1 teaspoon vanilla essence
150g hazelnuts, bashed to resemble breadcrumbs
284 mls double cream (you can substitute cream for parev cream)
450g fresh raspberries
You will need 2 x 20cm (8in) sandwich tins, Bakewell/baking paper, electric mixer, ziplock bag, rolling pin,
preheat oven to 160°c, 325°f, Gas mark 3
Place the hazelnuts in a ziplock bag and bash then with a rolling pin to resemble breadcrumbs.
Whisk the egg whites until stiff.
Slowly add the caster sugar and continue to whisk.
Fold in the vanilla and hazelnuts.
Grease the tins and line the bottom with baking paper (heart shaped if you have).
Divide the mixture into the two tins.
Bake in a preheated oven for approximately 30-40 minutes.
Remove from the oven and leave to cool.
Turn the cakes out onto a wire rack.
Remove the paper from the bottom of the cakes. (don’t worry if the meringue is a little cracked, it adds to the charm of this delicious desert).
A couple of hours before you want to serve the Meringue Cake,
whisk the cream and fold in half of the raspberries.
Sandwich the two cake halves together with the mixture and place on a serving plate.
Puree the other raspberries together with some icing sugar. Keep tasting until you have it right and put in a jug for serving.
Sieve icing sugar over your cake.
When serving a delicious slice of meringue, pour over the raspberry sauce.
As it’s Valentines why not enjoy eating this delicious desert with two spoons. Sharing is caring x
JP HONEY-ROASTED BUTTERNUT SQUASH SOUP
2kg/4 1/2 lb Butternut squash, cut into 7.5cm/3 inch wedges and deseeded
3 tablespoons olive oil
salt & black pepper to taste
4 onions finely chopped
4 carrots, topped, tailed & finely chopped
2 teaspoons dried parsley
4 tablespoons vegetable bouillon powder dissolved in 2.4 litres/10 cups of boiled water
1 1/2 tablespoons runny honey
Pre-heat the oven to 240c/475f/gas mark 9
Brush the squash wedges with a little olive oil and place them on a roasting tray
Dot the wedges with garlic pure
Roast for 45 minutes
Cool then scoop the flesh off the skin
Heat 3 tablespoons olive oil in a large saucepan
Add onions and carrots and sweat for 10/15 minutes until soft
add the parsley
Pour the stock onto the vegetables bring tot he boil then turn down heat and simmer for approximately 20 minutes
Add the squash and simmer for a further 5 minutes
Blend until smooth and stir in honey
JP HONEY CAKE
250g - 1 & 3/4 cups self-raising flour
110g - 1/2 cup soft brown sugar
150ml - 2/3 cup corn oil
175g - 3/4 cup golden syrup
75g - 1/4 cup black treacle (molasses)
2 large eggs
juice of 1 lemon
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon bicarbonate of soda
150ml - 2/3 cup boiled water
Pre-heat oven to 180c/350f/gas mark 4
Using a mixer, beat all the ingredients, except the boiled water
When the mixture is smooth slowly add the boiled water and continue mixing
Pour the batter in to a greased and lined 25cm loaf tin
Bake for approximately 40-50 minutes
Turn out and cool before serving (or better yet wrap and leave for a few days for extra stickiness)
This recipe is steeped in securiity, and has been in the family for centuries. However you can find this recipe in The Jewish Princess Feasts and Festivals (shhh don't tell everyone!!)
If you want to make these delicious honey cakes into bite size beauties just spoon batter into cup cake cases as seen below and bake for less time (approximately 10/15 minutes)
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RELEASE DATE USA AUGUST 2017
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