I am going to grin and bear it! The way I cook on-screen is the way I cook off-screen and that is the ‘Sugar n Spice’ secret of my show! A splash of butter here and a drizzle of cream there…it’s all good as long as it’s in MODERATION! I have never eaten a salad as a meal – I just can’t!
Diwali is a time where splashes and drizzles becomes chunks and large glugs! And yes, I do wish there were low-fat versions but sadly not!!! I hope that the Heart Foundation, Weightwatchers and Weighless are not looking out for me….I am beginning to think that I am public enemy No 1!
I am not a heart specialist, dietician or a nutritionist – just a happy hearty cook with a sparkle in my eye and a love for food! In other words, I plead not guilty!
Shabnum Moosa from the Daily News said I just make something to tickle her dessert loving taste buds…and this is how the Diwali Macaron was born….bright red to symbolise a happy occasion and good fortune, filled with white chocolate and leftover burfee bits and a hint of cardamom to zhoosh them up! In other words, to die for!
After I submitted this recipe to Jenny Kay from The Star Newspaper, we met for coffee at Tasha’s in Hyde Park…she explained that Macarons are a pretty ambitious dessert to make and I was quite surprised…I have always just popped into the kitchen and banged up a batch…she tested the recipe and I got a late night sms with a picture saying they worked…for those of you who don’t know….Jenny Kay is ‘Angela Day’ from the Verve section of the newspaper! I have worked with her for a few years and have to admit that she is our very own ‘recipe guru’! For more recipes from her, log onto http://www.angeladay.co.za
Here is another recipe perfect for a Diwali treat!
Diwali Burfee Macarons
100g ground almonds
180g Spar icing sugar
Pinch of salt
90g egg whites
Pinch of cardamom
Red gel food colouring
60ml fresh cream
100g white chocolate, chopped
60g burfee, finely chopped
Preheat oven to 160 degrees celsius.
Draw 4cm circles on silicone baking paper and turn it onto a baking sheet.
Place the almonds in a coffee grinder and process until fine.
Sift the icing sugar with the ground almonds into a bowl, then add salt.
Whisk the egg whites until foamy and gradually add the sugar.
When stiff peaks form, add the cardamom and red colouring – brighter colours work best!
Gently fold the almond mixture into the egg whites.
Pipe the mixture onto the baking paper.
Gently tap the tray to remove air bubbles.
Leave aside for an hour so that the macarons set.
Bake for 12 15 minutes and then leave the oven door ajar for 5 minutes.
Leave to cool and then remove from the baking paper.
For the filling:
Heat the cream and then add the chocolate.
Whisk until the mixture is smooth, then add the chopped burfee.
Stir the mixture until smooth and refrigerate for 2 – 3 hours.
Sandwich the macarons together with the filling.
Serve at room temperature once the filling has set.