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Friday, 23 May 2014
My Favourite Things
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Thursday, 1 May 2014
Orange Blossom Lane
Hey
I always enjoy baking orange meringue pie. It is one of my favourite recipes but I don't bake it enough. So for Easter I gave it a chocolate twist. I have been thinking for ages of trying the pie with a chocolate pastry to create an orange and chocolate meringue pie as the combination of the two flavours is a classic. I finally found a chocolate pastry that seemed simple.
Rub together flour, icing sugar, cocoa powder and butter until breadcrumbs are formed. Then add a beaten egg and combine until the mixture just forms a ball. Then roll and line a fluted pie dish and prick the base before chilling for 30 minutes. Blind bake for 15 minutes with baking beans and without for 5 minutes (I think it could probably be blind baked for a bit longer as the base was still slightly soft once fully baked. Once the base is blind baked, brush with egg whites.
To make the orange filling - combine the juice of 2 oranges and zest of 4 oranges in a pan with 55g cornflour and 2 tbsp orange blossom water. Add 300ml of just boiled water and stir. Simmer for 3 minutes or until thickened. Whisk together 4 eggs yolks and 160g sugar until pale. While stir beating, add the orange mixture. The mixture can be returned to the heat if it is still runny. Allow the filling to cool before pouring into the pastry case.
Top with a meringue mixture, and I slowly bake my pie so that the outside of the meringue is crisp but the inside is chewy.
It seemed quite fitting for dessert on Easter Sunday as my sister said that it looked like a creme egg.
xxx
I always enjoy baking orange meringue pie. It is one of my favourite recipes but I don't bake it enough. So for Easter I gave it a chocolate twist. I have been thinking for ages of trying the pie with a chocolate pastry to create an orange and chocolate meringue pie as the combination of the two flavours is a classic. I finally found a chocolate pastry that seemed simple.
Rub together flour, icing sugar, cocoa powder and butter until breadcrumbs are formed. Then add a beaten egg and combine until the mixture just forms a ball. Then roll and line a fluted pie dish and prick the base before chilling for 30 minutes. Blind bake for 15 minutes with baking beans and without for 5 minutes (I think it could probably be blind baked for a bit longer as the base was still slightly soft once fully baked. Once the base is blind baked, brush with egg whites.
To make the orange filling - combine the juice of 2 oranges and zest of 4 oranges in a pan with 55g cornflour and 2 tbsp orange blossom water. Add 300ml of just boiled water and stir. Simmer for 3 minutes or until thickened. Whisk together 4 eggs yolks and 160g sugar until pale. While stir beating, add the orange mixture. The mixture can be returned to the heat if it is still runny. Allow the filling to cool before pouring into the pastry case.
Top with a meringue mixture, and I slowly bake my pie so that the outside of the meringue is crisp but the inside is chewy.
It seemed quite fitting for dessert on Easter Sunday as my sister said that it looked like a creme egg.
xxx
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