Recipes from BHG on Channel 7

[SeaDragon]

I am starting a thread to store some quick and easy recipes from BHG. The reason is that they don't publish recipes from the show anymore. So feel free to add any recipes you want to keep from the show here.

First off is a basic muffin batter from "Fast" Ed in last night episode. I only jotted it down very quickly and may have missed a few things but the basic is all there.


All-Purpose Muffin Batter

For 12 muffins
Ingredients:
3 cups self-raising flour
1 1/2 teaspoons baking powder
Pinch of salt
1/2 cup brown sugar

2 eggs
1 cup buttermilk, or just use milk
3/4 cup vegetable oil
A little vanilla

Method:
1. Preheat oven to 180°C. Combine all dry ingredients in a large bowl.
2. Mix all wet ingredients until combined, pour into dry ingredients and gently fold in until just combined; do not overmix. Divide batter into 2 equal portions: one portion to make sweet banana & coconut muffins, the other to make savoury bacon, leek & cheese muffins.
3. Scoop batter into 12 muffins cases and bake for 22 to 25 minutes, or until a skewer inserted tested clean. Cool, then serve.

For 6 Banana & Coconut Muffins, add the followings to one portion of the Basic Muffin batter:
1/2 cup mashed banana
Just under 1/2 cup coconut flakes
A little mixed spice
1/4 cup caster sugar? - He said as a rule of thumb, use 1/2 cup caster sugar for the entire batch of muffins; I think that means 1/2 cup for 12 muffins.

For 6 Bacon, Leek & Cheese Muffins, add the followings to the other portion of the Basic Muffin batter:
About 1 cup sautéed chopped bacon and leek (let cool before using)
Some grated cheddar cheese
A little dried herbs

These are just two examples of transforming the basic muffin batter to create 2 types of muffins, you can use your imagination to create your own sweet or savoury muffins using the above basic muffin batter.

[SeaDragon]

Here's the recipe, also from last night show, for the Baked Lemon Cheesecake "inspired" by Nev and Kell from My kitchen Rules. It looked so anaemic compared to the one baked by Nev and Kell which was luscious and tall, LOL. Think we should increase the amount, or use a smaller tin.

BAKED LEMON CHEESECAKE
Preparation time: 15 mins, plus chilling
Cooking time: 55 mins
Serves 10

125g unsalted butter, melted plus extra to grease
250g digestive biscuits, crushed
400g cream cheese, at room temperature
3/4 cup caster sugar
Zest and juice of 1 large lemon
1/2 teaspoon vanilla extract
3 eggs, at room temperature
1 cup sour cream, at room temperature
Icing sugar, to dust

1. Line base of a 22cm springform tin with baking paper and grease sides with butter. Put biscuits and butter in a large bowl and mix until well combined. Press into base and 3cm up sides of tin, flattening with a straight-sided glass. Cover and chill for 30 minutes.
2. Preheat oven to 160C (140C fan-forced). Beat cream cheese in the bowl of an electric mixer on medium speed until smooth and evenly beaten. Add sugar, lemon zest and vanilla, and continue beating on medium speed until soft and creamy. Add eggs, one at a time, beating well on low speed between each addition until well incorporated. Add lemon juice and beat until fully incorporated. Add sour cream and beat until just combined (do not overbeat). Pour mixture into biscuit base.
3. Sit tin on an oven tray and put in centre of oven. Cook for 50-55 minutes or until centre of cheesecake wobbles slightly when side of tin is gently tapped. The cheesecake should have turned a pale golden colour.
4. Turn off oven and allow cheesecake to cool in oven with door ajar. Refrigerate for several hours before serving.

TIPS FOR PERFECT CHEESECAKE:
1. Make sure the ingredients are at room temperature so they become smooth more easily and are thoroughly combined when beaten. Overbeating the mixture and aerating it can cause the cheesecake to rise, crack, darken, then collapse on cooling.

2. Turn the base of your springform tin upside down, then line with baking paper that extends outside of the ring. This will give a level base and makes for easy removal of the cheesecake from the base.

3. If the centre of cheesecake wobbles too much and needs further cooking, bake while checking every 5 minutes.

[SeaDragon]

Here's the recipe of Spaghetti with Chilli Garlic and Basil from a couple of weeks ago when they advertised that Luciano and Martino from MKR were going to show us their pasta dish they cooked on MKR, instead we got this simple as recipe demonstrated by Joh, and the two Italians nowhere to be seen...

SPAGHETTI WITH CHILLI GARLIC AND BASIL
SERVES 4
PREP 5 MINS
COOK 10 MINS

400g spaghetti
Sea salt and ground black pepper
100ml extra virgin olive oil
4 garlic cloves, finely sliced
2 small red chillies, deseeded, finely sliced
½ bunch basil leaves, torn
freshly grated parmesan, to serve

1. Cook the spaghetti in a large saucepan of salted boiling water according to packet directions, until al dente. Drain well.

2. Whilst pasta cooks, heat oil in a large frying pan on medium heat. Cook garlic and chilli until garlic starts to brown, about 4 minutes. Add pasta to pan and toss well until oil emulsifies and coats the spaghetti. Season well with salt and pepper, toss through basil and serve topped with parmesan.

TIPS FOR PERFECT PASTA:
1. Season the water very well with salt to help bring out the pasta’s natural flavour, but there is no need for oil in the water. Oil has the effect of coating the pasta so the sauce will not stick.

2. Keep the water at a rapid boil whilst cooking the pasta to stop it from sticking together and use plenty of water so the pasta is not crowded whilst cooking. Do not cover the pot once the pasta is added as the water will overflow.

3. Cooking time - don't rely on the package to give you the correct cooking time (this is only a guideline). Start timing when the water returns to a boil. Most pastas cook in 8 to 12 minutes, but this will depend on the shape and thickness of the pasta. Test dry pasta for doneness after about 4 minutes of cooking by biting it. If inside is still a white/light colour then it needs longer and not al dente (firm to bite, but not soft). Remember that pasta will continue to cook and soften after being taken off the heat.

4. Drain immediately into a large colander standing in the sink, then shake well to remove excess water. Do not rinse as the starch that makes the pasta stick to itself also helps the sauce stick to the pasta. If you're going to toss the pasta with the sauce immediately, sticking shouldn't be a problem. You can toss pasta in oil to stop this sticking if not adding to sauce immediately.

[SeaDragon]

Here's the Satay Beef Skewers recipe from tonight's episode "inspired" by the Satay Beef cooked by Anna and Jordan on MKR earlier this week.


SATAY BEEF SKEWERS
Serves 4
Preparation time: 15 minutes + marinating
Cooking time: 10 minutes

Satay beef is a common family favourite, whether you prefer the Indian, Malaysian or Thai style. But there are two essentials to getting a brilliant satay; 1 is the marinade, 2 is the sauce, and connecting these 2 is the key to these satay beef skewers. It’s simple - the recipe for the marinade is also the base for the sauce.
This Singaporean version with its rich peanutty sauce is a favourite and throw in some beautiful and bright edible blooms for a salad and it’s a kid friendly, healthy meal they’ll love.

Ingredients:
1 Tbsp tamarind puree
1 brown onion, finely grated
4cm piece ginger, finely grated
3 garlic cloves, minced
1 Tbsp palm sugar, grated
2 limes, juiced
¼ cup soy sauce
800g beef rump, cut into 3cm cubes
½ cup crunchy peanut butter
200ml coconut cream
Roasted chopped peanuts and coriander sprigs to serve

Method:
1. Combine the tamarind, onion, ginger, garlic and palm sugar in a bowl and mix well to a paste. Stir in lime juice and soy sauce. Marinate the beef in half this sauce for at least 30 minutes to 3 hours. Thread onto pre-soaked bamboo skewers or metal skewers.

2. Cook the skewers over a moderate barbecue grill for 10 minutes, turning often and basting with marinade, until cooked.

3. Mix the remaining sauce with the peanut butter and coconut cream in a small saucepan on medium low heat and simmer for 3 minutes. Serve with skewers and garnish with peanuts and coriander.

COOK’S NOTES: Tamarind pulp is available in all supermarkets.

TIPS FOR SATAY BEEF:
1. Soak your bamboo skewers in water for 30 minutes before cooking to prevent them burning on the grill.
2. Turn your skewers often while cooking to ensure even cooking through, and ideally your meat chunks should all be the same size and thickness on a skewer.
3. Try this with other meats if you like, chicken, fish and lamb all work really well. The cooking times will vary of course so keep a close watch.
4. If you don’t have palm sugar simply substitute with brown sugar. For some extra kick, add 2 small red chillies, finely chopped, to the marinade.

TO SERVE:
Take 6 zucchini flowers, separate the blossom and fruit, remove stamens. Peel the zucchini into ribbons, blanch in boiling water then refresh. Gently tear the blossoms. Combine with 150g cooked thin rice stick noodles, 3 thinly sliced green shallots, ½ bunch mint leaves, assorted edible flowers, petals picked, 1 teaspoon sesame oil and a sprinkle of soy sauce. Toss well and serve alongside skewers.

[SeaDragon]

A note also from last night episode of the pot stickers Fast Ed made.



From the captured, the filling of the dumpling has clumped into a tight ball after cooking leaving an empty space between the pastry and the filling, this is a sign of the filling being not very moist. The secret in making a moist filling is to "infuse" moisture, usually just water for homemade dumplings or juice squeezed out from chopped spring onions or grated ginger, into the minced pork while making the filling.
For about 1/2 kg of minced pork, we usually beat in about 1/3 to 1/2 cup of water, depending on how much vegetable is used in the filling (the more vegetable used, lesser water is added). Put the minced pork in a large bowl, add the seasonings, then start to add water gradually. Use a pair of chopsticks, or fork, stir clockwise (DO NOT deviate from this action), or anti-clockwise if that's easier for you, to absorb the moisture into the meat. The mixture should start to homogenise and becoming sticky, so that it has the consistency of the choux batter, mixture should still hold its shape and not runny. Then stir in squeezed dry chopped vegetable, usually wongbok (Chinese cabbage) or just ordinary cabbage. This is the secret Chinese used, but hardly appeared in English language recipes of making Chinese dumplings.
Also the minced pork used should be at least 30% fatty pork to 70% lean pork, sometimes 40% fatty pork to 60% lean pork, never use only lean pork as the filling will be dry!

[SeaDragon]

The yummy looking cheese croquettes from Fast Ed on last night show.





Cheese Croquettes
Golden and crunchy on the outside, filled with soft and fluffy potato inside, every roll is a perfect mouthful!

Preparation time: 20 mins plus 15 mins freezing
Cooking time: 20 mins
Serves: makes 24 croquettes

Ingredients:
75g unsalted butter, diced
100g ham off the bone, very finely diced
1 leek, white part only, finely diced
2 cloves garlic, crushed

75g plain flour
500ml milk, hot
½ tsp ground nutmeg
Sea-salt flakes and freshly ground black pepper, to season

1½ cups cooked potatoes, mashed
½ cup finely grated parmesan

Vegetable oil, to deep-fry

2 eggs, beaten
2 cups panko breadcrumbs

Micro herbs, to garnish
Aioli and sweet mustard pickles, to serve

Method:
1. Line an oven tray with baking paper. Melt butter in a large frying pan over a medium heat. Add ham. Cook, stirring occasionally, for 5 minutes or until beginning to crisp. Add leek and garlic. Cook for 3 minutes or until softened.

2. Sprinkle plain flour over ham mixture and cook, stirring constantly, until mixture begins to stick to base of pan. Pour in milk and whisk until thickened. Whisk in nutmeg, then season. Transfer to a large bowl and set aside to cool for 10 minutes, then fold in potato and parmesan.

3. Using your hands, form mixture into 24 log-shaped croquettes, 7cm long and 3cm wide. Arrange on prepared tray and freeze for 15 minutes or until slightly firm.

4. Pour oil into a large deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Dip logs in egg, then coat in breadcrumbs. Deep-fry croquettes, in batches, for 2-4 minutes or until golden brown. Drain on paper towel. Garnish with micro herbs, then serve croquettes with aioli and pickles.

[SeaDragon]

Here's the Doughnuts with Blackberry Icing recipe from Karen Martini from last night as well, although it was a repeat. Note the dough is a brioche dough, so very, very rich, and DEEP FRIED on top of that, once-a-year treat, LOL...





Doughnuts with Blackberry Icing

Preparation time: 20 minutes, plus 4 hours chilling
Cooking time: 35 minutes
Serves: 24 serves


Ingredients:
230ml milk
14g dried yeast
40g light muscovado (unrefined) sugar
200g unsalted butter, chopped, softened
4 extra large eggs
500g plain flour
¼ tsp sea-salt flakes
Vegetable oil, for deep-frying and greasing

GLAZE:
1 punnet blackberries
¼ cup water
2 cups pure icing sugar


Method:
1. To make doughnuts, heat milk in a small saucepan over a low heat until warm. Remove from heat, stir in yeast and ½ the sugar. Set aside for 10 minutes or until frothy.

2. Put butter and remaining sugar in the bowl of an electric mixer and whisk on high until light and creamy. Add eggs one at a time, beating well after each addition. Add milk mixture and beat until well combined.

3. Add flour and salt and beat on high using paddle attachment for 7 minutes or until smooth. Transfer to a large container, cover and refrigerate overnight.

4. When ready to cook, put enough oil in a large saucepan to come 6cm up side of pan. Heat oil to 170ºC, testing temperature with a kitchen thermometer. Line an oven tray with baking paper.

5. Transfer risen dough to a lightly floured bench and roll out to form a rectangle about 1.5cm thick. Using a lightly oiled 12cm round cookie cutter, cut out 24 rounds. Either leave them whole or use a 4cm-round cookie cutter to cut out centres of each to form ring shapes. Quickly lift dough shapes onto prepared oven tray, being careful as dough will be sticky.

6. Working in batches, cook whole rounds for 4 minutes, turning over after 2 minutes, and cook ring shapes for 3 minutes, turning over after 1½ minutes. Using a slotted spoon, remove doughnuts from oil and drain on paper towels. Repeat with remaining dough. Allow to cool.

7. To make glaze, put blackberries and water in a small saucepan over a medium heat for 10 minutes or until berries begin to break down and release their juices.

8. Sift icing sugar in a large bowl. Strain blackberry mixture through a fine sieve into a separate large bowl. Gradually add strained blackberry mixture into icing sugar, stirring as you go until you have a runny consistency. Drizzle glaze over cooled doughnuts and set aside on a wire rack over baking paper to allow to set.

9. Serve.



Paul Hollywood, The Great British Bake Off judge, also has a Chocolate Brioche Doughnuts recipe filled with a oozing chocolate centre!

[SeaDragon]

This yummy looking slice from Fast Ed was from a previous year's episode, but was posted on BHG facebook last week. I'm sure you don't need to make it only during Easter, replace the Easter eggs with other treats, maybe Cadbury Caramello, or marshmallows, or just omit them.





Easter Egg Slice

If you're looking for something a little different for Easter, this choc-nut treat fits the bill beautifully. It's easy to make and decadent to the last bite!

Preparation time: 20 mins plus overnight chilling time
Cooking time: 5 mins
Serves: Makes 12

Ingredients:
200g shortbread biscuits
120g unsalted butter, melted
400g dark chocolate, chopped
300ml cream
2 Tbsp golden syrup

80g pistachios, roughly chopped
250g caramel-filled Easter eggs

Method:

1. Line an 18 x 26cm slice tin with baking paper. Put biscuits in a food processor and pulse until coarse. Add 90g of the butter and combine. Using your hands, press mixture into base of prepared tin. Freeze for 5 minutes to firm.

2. Combine chocolate, cream, golden syrup and remaining butter in a small saucepan over a low heat and cook, whisking often, until melted. Reserve 1 Tbsp of the pistachios, then stir remainder into chocolate mixture. Set aside to cool for 10 minutes.

3. Pour chocolate mixture over biscuit mixture. Top with Easter eggs and reserved pistachios. Refrigerate overnight. Cut into pieces to serve.

Note:
Make sure you buy dark cooking chocolate to use when melting.

[SeaDragon]

A simple BBQ Chicken recipe from their facebook.


BARBECUED CHICKEN AND CITRUS PARCELS
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients:
4 chicken breasts, skin on and wing bone attached
sea salt flakes and freshly-milled black pepper
¼ cup extra virgin olive oil
2 oranges
2 lemons
1 red onion, finely sliced
2 carrots, peeled and cut into matchsticks
4 cloves garlic, finely sliced
8 basil leaves
2 Tbsp pine nuts, toasted
rocket and radicchio salad, to serve

Method:
1. Season the chicken with salt and pepper, then rub with half the olive oil. Cook on a hot barbecue grill for 2 minutes each side, until lightly blackened, then set aside. Cut the citrus into thick slices and rub with the rest of the olive oil, then grill until lightly-blackened.

2. Mix the onion, carrots, garlic, basil and pine nuts in a bowl. Place four square of aluminium foil on the bench, then top with four squares of baking paper. Place a pile of the carrot mixture on each, the top with a chicken breast and citrus slices. Wrap well.

3. Place the parcels on a rack set over a roasting pan half-filled with water. Place on the barbecue and cook with the lid down for 25-30 minutes, until the chicken is firm. Set aside to rest for 5 minutes.

4. Unwrap the parcels and serve with the salad.

[SeaDragon]

Another recipe "inspired" by MKR, where father & son team of Mike and Tarq made a disastrous rice pudding last week, LOL


RICE PUDDING WITH SPICED PLUM COMPOTE
SERVES 6
PREP 5 MINS
COOK 25 MINS

Ingredients:
1 cup medium grain rice
1 litre milk
¼ teaspoon fine salt
1 tablespoon butter
2 cinnamon sticks
1 vanilla bean, halved length ways, seeds scraped
1/3 cup caster sugar, plus 1 tablespoon extra
1 egg yolk, beaten*
Zest of ½ orange
500g plums, deseeded, quartered
3 star anise
2 cloves
3 cardamom pods, bruised

Method:
1. Combine rice, milk, salt, butter, 1 cinnamon stick and vanilla bean in a large deep frying pan on medium high heat. Bring to a boil, reduce heat to low and simmer for 20-25 minutes, shaking pan occasionally, until rice is tender. Add sugar and stir gently to dissolve.

2. Remove pan from heat and slowly beat in the egg yolk. Stir in zest and allow to stand for 1 minute. Remove cinnamon stick and vanilla bean and spoon pudding into serving bowls.

3. Whilst rice is cooking, make plum compote by combining plums, spices, extra sugar and ½ cup water in a small saucepan. Bring to a simmer on medium high heat, then reduce heat to low, cover and simmer for 7 minutes. Remove lid and cook a further 5 minutes until plums have collapsed and liquid has thickened slightly. Serve compote drizzled over rice pudding.

* the egg will add a rich flavour and custardy texture, but can be omitted if you prefer.

[SeaDragon]

A simple brownies from their facebook.



Photography: Andre Martin


Triple-Chocolate Brownies

Preparation time: 10 mins
Cooking time: 35 mins
Makes 12 pieces

Ingredients:
Cooking oil spray, for greasing
250g unsalted butter, melted
2 cups firmly packed brown sugar
4 eggs, lightly beaten
1½ cups plain flour
½ cup cocoa powder
100g dark chocolate, chopped
100g milk chocolate, chopped
100g white chocolate, chopped
Icing sugar mixture, for dusting

Method:
1. Preheat oven to 180°C. Grease a 25 x 16cm slice tin with cooking oil spray and line with baking paper.

2. Put butter in a large bowl and stir in sugar. Add egg and stir to combine. Sift in flour and cocoa powder and stir until combined and a smooth mixture forms.

3. Combine dark chocolate, milk chocolate and white chocolate in a medium bowl. Reserve ½ cup of the combined chocolate and set aside, then stir remaining combined chocolate into butter mixture.

4. Spoon mixture into prepared tin and smooth surface with a spoon. Scatter over reserved chocolate and bake for 30-35 minutes or until cooked when tested with a skewer. Allow to cool to room temperature before carefully removing from tin. Dust with icing sugar and slice into 12 squares to serve.

[SeaDragon]

Another recipe "inspired" by MKR, Panna Cotta.


SIMPLE PANNA COTTA

Serves 6
Preparation time: 15 minutes plus setting time
Cooking time: 5 minutes

Ingredients:
500ml/2 cups cream
250ml/1 cup milk
½ cup caster sugar
1 vanilla bean, split, seeds scraped
3 ½ sheets leaf gelatine or 1 ¾ teaspoons powdered gelatine
Fresh berries or fruit salad to serve

Method:
1. Lightly spray 6 x 125ml dariole moulds with spray oil. Wipe away any excess.
2. Combine cream, milk, sugar, vanilla bean and seeds in a medium saucepan. Place over medium heat and bring to a simmer, stirring to dissolve sugar. Remove from heat.
3. Soak gelatine leaves in cold water until softened, about 5 minutes. Remove from water and squeeze out any excess liquid. Stir into the cream mixture until dissolved.
4. Strain mixture through a fine sieve into a large jug then divide between moulds. Refrigerate for 4 hours until set. To remove, run a sharp knife around the top edge of the panna cotta, then gently pull the top away from the edge to loosen down the sides. Dip the mould in hot water for 2-3 seconds, then turn out onto serving plates and serve with some fresh berries or fruit salad.

TIPS:
1. There are different grades of leaf gelatine; titanium, gold, silver and bronze. The higher the grade the higher the bloom strength. But to save on the science, essentially 1 sheet of gelatine leaf is equal to ½ teaspoon powdered gelatine. The sheet version will provide a clearer and purer finished product than the powdered version.
2. The milk should never boil, only just simmer; if you see steam, remove the pot from the stove and let it cool down. The milk should get hot, but not so hot that you can't leave your finger in the pot for a few seconds (boiling destroys gelatine's thickening power). Gelatine melts at body temperature.
3. If not serving the panna cotta straight away after setting, cover tops of moulds lightly with cling wrap once set so they don’t dry out.
4. You can substitute the dairy with coconut cream, soy milk, almond milk or dairy free yoghurts. But the less fat in the panna cotta, the softer it will be. The proportion of gelatine may need to be increased if a thinner liquid is used.

[SeaDragon]

A simple Lychee Sorbet recipe.



LYCHEE SORBET

Makes 1 Litre
Preparation time: 20 minutes plus freezing
Cooking time: 10 minutes

Ingredients:
2 x 560g cans lychees
6 Kaffir lime leaves, torn
1/3 cup caster sugar
270ml coconut cream
½ teaspoon vanilla extract
1 egg white

Method:
1. Drain lychees, reserving the liquid. Transfer 1 ½ cups liquid to a small saucepan with lime leaves and sugar. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer for 5 minutes until reduced to 1 cup. Set aside to cool, then strain to remove leaves.
2. Place lychees, coconut cream and vanilla in a food processor and process until blended. Slowly pour in cooled syrup with the motor running until smooth. Transfer to a shallow container and freeze until firm. *
3. Break up the frozen mix and return to the food processor with the egg white. Process until thick and smooth. Return to a loaf pan or deeper container and freeze again, ideally overnight.

* COOKS NOTE:
You could strain the lychee mixture before freezing if you wanted a smoother texture.

TIPS:
1. The egg white will provide that creamy texture that using an ice cream machine would normally provide. If you want to omit the egg white during the second process it will result in an icy texture and may not scoop easily. Still process the sorbet after the first freezing time to help the texture.
2. Play around with the flavours of this sorbet, add more or less kaffir lime leaves, or use lime zest and some juice for a zesty flavour, or some ginger in the syrup.
3. Balancing the sugar in a sorbet is crucial to its structure, as too much will reduce the freezing ability, and too little will turn it too solid. The texture of the fruit will also affect the consistency, as the more pectin or fibre in the fruit used, the creamier texture of the sorbet as fruit adds more body and viscosity.

[SeaDragon]

Meringue Doughnuts recipe.





Marshmallowy Meringues with Caramelised Banana

Preparation time: 15 mins
Cooking time: 50 mins
Makes 6

Ingredients:
Cooking oil spray, to grease
1 extra large free-range eggwhite
¼ cup caster sugar, plus 2 Tbsp extra
¼ tsp white vinegar
¼ tsp cornflour
1 banana
Whipped cream, to serve
Chopped honeycomb, to decorate
Coarsely grated dark chocolate, to decorate
Caramel sauce, to serve

1 x 6-hole doughnut tray

Method:
1. Preheat oven to 150°C. Grease a 6-hole 1/4-cup capacity doughnut tin with cooking oil. Also grease centre tops of tin holes.
2. Put eggwhite in a large bowl and beat, using an electric hand mixer, until soft peaks form. Add sugar, beating for a further 2 minutes or until thick, glossy and sugar has dissolved. Add vinegar and cornflour, beating for a further 1 minute or until thick.
3. Spoon mixture into a zip-lock bag or piping bag and snip a 2cm-wide tip. Pipe mixture evenly into tin holes, keeping centre tops clean.
4. Put tin in oven, immediately reduce heat to 110°C and bake for 50 minutes or until dry to touch. Remove from oven, cool in tin for 2 minutes, then run a plastic spatula or toothpick around sides of tin holes to loosen. Turn out meringues and cool completely on a wire rack.
5. To make caramelised banana, slice banana in 1/2 lengthways, then slice thickly on the diagonal. Press cut sides of banana in extra sugar, then arrange on an oven tray. Using a kitchen blowtorch held at a 10cm distance, torch banana to caramelise. Set aside for 2 minutes to cool.
6. Dollop whipped cream onto meringues, top with caramelised banana and scatter over honeycomb and grated chocolate. Serve with a generous drizzle of caramel sauce.

[SeaDragon]

Hehehe... Bought the June mag today because it came with a free doughnut tray + free recipe book using the tray...