I returned to Bristol yesterday for my final term of undergraduate university and am working pretty hard on my dissertation which is due in just over a week. All this hard work means I need plenty of sugar to keep me going, so I made a large batch of rocky road the day before my return. This treat is not for the faint hearted, it is packed with sugar and fat, and you don’t need much per day, but in all honesty, could such a combination of ingredients ever taste bad?
One finds oneself, these days, getting rather sick of all the factory produced bread that litters every supermarket and corner shop in this country. Although it is possible to buy good bread from such places, such loaves tend to be a little on the expensive side. In stark contrast, this loaf is exceptionally good, contains no preservatives and costs next to nothing. It merely requires a little time, but even the effect of this can be lessened by making the dough in advance.
There’s nothing quite like cake is there? Problem is, cake is pretty bad for you, this cake changes all that… it’s even worse! It was borne of an evening at a friend’s house at which there was a fabulous chocolate orange cake of which I had only one slice, so I made another. It is a little different though because this recipe uses oil instead of butter/stork which makes the batter extra moist, at the cost of at least one artery per slice.
These have been described as the world’s best Chocolate Brownies by, seemingly, everyone who has ever eaten them. I must, however, admit that I have alighted this recipe from somewhere else and feel obliged to attribute it to a certain Mrs. Dimbleby, an ex-Sunday Telegraph food writer of fifteen years. Dense, gooey and with a crisp outer shell, these chocolate brownies are more or less literally to-die-for. Just make sure you lick the bowl – you may regret not doing so for some years.
Following on from yesterday’s custard tart recipe today I bring you a use for those two egg whites you should have saved. After all, how can something be called frugal if you end up disposing of half of two good eggs? I know these meringues probably won’t count as a complete dessert, but they are so adaptable, you’d be mad not to make them. You could simply crumble them up into a few scoops of ice cream, or cut them in half add some whipped cream and fruit, the possibilities aren’t quite endless, but there are a fair few.
The recipe will make four large meringues, but you can scale up to suit, and take around 40 minutes to make.
- two egg whites
- 4 ounces of caster sugar, this is around 115g, granulated sugar will do
Beat the eggs with a hand mixer until they are able to form stiff peaks. People tend to test if this step is complete by holding the dish upside down above their head. However, by doing this there is the potential for looking like a fool as well as the problem of it not being a particularly accurate method.
To the whisked egg add the sugar a little at a time, mixing it in on a high speed every time you add some. Make sure not to over-whisk it. The mixture should have an almost glossy look to it.
Prepare some baking parchment and preheat the oven to 180C. Spoon the meringue mixture into four separate splodges and bake for around 25 minutes. After the alloted time turn the oven off and leave the meringues to remain until the oven has cooled.
Well, if you’re using the egg whites from the previous recipe their price was included in that recipe, that makes the cost of these meringues around 20p. I think that’s around 5 times less than what you’d pay in the supermarket, if not more.