Almond Meringue with Apricot puree

An easy recipe that can be made for tea time or dessert. Bite sized meringues can be made for tea time snack or larger meringues for dessert.

Ingredients:

For the meringue

4 egg whites
150g caster sugar
100g chopped almonds
double cream, whipped
icing sugar for dusting

For the puree

1/2 lemon juice
50 g caster sugar
200g dried apricots

Method

1. To make the meringue: Pre heat the oven to 150C. Line a tray with baking paper.

2. Place the egg whites in a bowl and whisk until the mixture is fairly stiff. Add half the sugar and whisk until stiff peaks are formed. Gently fold in the rest of sugar and almonds.

3. Spoon the meringue into bite sized portions onto the baking paper and bake in the oven for 15-20 minutes or until crisp. Keep the meringue inside the oven to cool as this will prevent them from cracking.

4. For the puree: In a small saucepan, add 750ml water, lemon juice, sugar and apricots and bring to a boil. Once the apricots have softened and swollen, blend this into a puree. Keep aside to cool.

5. To serve:  Place a meringue onto a plate, spread whipped cream and a dollop of puree. Place another meringue on top, decorate with whipped cream and puree. Sprinkle icing sugar before serving.

Alle Belle - Goan Coconut/Jaggery Pancakes

This sweet dish is very popular in Goan homes as a tea time delight.

Ingredients:

1 cup of flour
1 egg
Salt for seasoning
Water to make a paste

For the filling

1 coconut grated finely
1/2 cup jaggery

Method:

1. In a bowl mix the flour, egg in little water into a thin pancake batter. Season as required.

2. Mix the grated coconut and jaggery thoroughly.

3. Heat a frying pan and when really hot, apply oil all over the pan and drop in a spoonful of batter and spread all over the frying pan (like a pancake). When the underside is well-done, flip over.

4. When done on both the sides, remove and place on a plate. Place the filling in the centre and form rolls.

5. Serve with a nice cup of tea.