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Decorex Cape Town 2017

Pavlova Recipe
Ingredients
• 6 (59g) eggs, separated

• 1 1/4 cups (270g) caster sugar

• 2 teaspoons cornflour

• 1 teaspoon white vinegar

• 1/2 teaspoon vanilla extract

• 300ml thickened cream

• 2 tablespoons icing sugar mixture, sifted

• Finely shredded rind and juice of 2 limes

• 2 Lady finger bananas, thinly sliced diagonally

• 3 golden kiwifruit, peeled, thinly sliced

• 2 starfruit, thinly sliced

• Pulp of 2-3 passionfruit

Method
Step 1
Preheat oven to 120°C.
Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess.
Mark a 24cm-diameter circle on foil.
Step 2

Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved.
Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves.
Add cornflour, vinegar and vanilla and whisk until just combined.
Spoon meringue onto the foil, using the marked circle as a guide.
Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova.
Bake in oven for 11/2 hours or until pavlova is dry to the touch.
Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.
Step 3

Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice.
Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind.
Easy Fudge Recipe
Using microwave oven
This is one of the most popular demonstration recipes EVER! Not only is it a treat, but worth breaking the diet for! Easy to make; and the comments will be amazing. Makes 16 - 24 squares
420 g castor sugar (500 ml)
1 x 397 g tin condensed milk
90 g hard margarine or butter (90 ml)
5 ml vanilla essence
1. Combine ingredients in a very large microwave-safe bowl.
2. Cook for approximately 14 - 16 minutes on 100% power, stirring every 2 minutes.
3. Fudge is ready when it pulls away from the side of the bowl, and a small teaspoon dropped into cold water forms a ball.
4. Quickly add vanilla essence and beat well.
5. Pour into a small greased baking tray and allow to set.
6. Mark while still warm; cut when cold with a sharp knife or small palette knife.
Note:
• Fudge not setting - indicates it was not cooked long enough.
• Fudge very hard - indicates cooking time too long.
Equipment: tin opener, measuring cups, scale, sharp knife, spatula, very large microwave-safe bowl, wooden spoon, whisk, oven gloves, baking tray for setting fudge, metal spatula to remove fudge. Serving plate, serviettes.
Lentil Bake
A very tasty vegetarian dish which is so easy to make.
1 large onion, chopped
30 ml sunflower oil
50 ml chopped parsley
2 x 410 g tins cooked lentils, well drained
50 g Cheddar cheese, grated (125 ml)
3 ml cayenne pepper
Juice and rind of 1 lemon
3 eggs, beaten
150 ml cream or milk
Salt and freshly ground black pepper to taste
200 g baby tomatoes cut in half
50 g fresh brown breadcrumbs (100 ml)
40 g Cheddar cheese, finely grated (100 ml)
Paprika
Preheat oven to 180°C/160şC fan/Gas mark 4. Grease a medium- size loaf pan and line with baking paper. Grease paper. Use a silicon or glass loaf pan if cooking by combination or microwave.
Sauté onion in oil until translucent. Add in parsley and drained lentils. Remove from the heat.
Mix in 50 g Cheddar cheese, cayenne pepper and lemon juice and rind.
Beat eggs, cream or milk and seasoning together, mix into lentil mixture.
Place 1/3 lentil mixture on base, cover with ˝ baby tomatoes. Repeat layers ending with lentil mixture. Reserve a few baby tomatoes for the top.
Sprinkle with breadcrumbs and 40 g Cheddar cheese. Dust with paprika.
Convection: 180°C/ 160şC fan/ Gas mark 4 for 40 – 50 minutes
Combination/Solar Dom: 180°C+ 50% microwave energy for 18 – 25 minutes
Microwave: 70% power for 12 – 15 minutes – cover with plastic wrap prior to cooking.
Allow to cool slightly before turning out. Serve hot or cold with a salad and crusty bread, or with steamed courgettes and tomato sauce.
Serves 4 – 6
Tips:
Use 180 g uncooked lentils cook in 500 ml boiling water on 100% power for 15 – 20 minutes or until tender, use in place of tinned cooked lentils.
Add 1 chopped green pepper in step 2.
Add 200 g sliced mushrooms in step 2.
Velvet Chocolate Cake
Ingredients
Cake
250 g Butter (softened)
2 cups brown sugar
1 cup caster sugar
6 eggs
4 cups plain flour
180 ml cocoa powder
2 tsp. bicarbonate of soda
500ml sour cream
1 cup water
Glaze
100g dark chocolate, chopped coarsely
60 g butter
½ cup (icing sugar (sifted)
¼ cup sour cream
Fresh berries (raspberries or strawberries are my favorite)
Filling
250g mascarpone
250ml cream
drop of vanilla extract
Method
Cake
Preheat oven to 180 degrees fan forced
Line your cake pan with Glad Bake & Cooking Paper
In a large bowl sieve all dry ingredients.
Add all remaining ingredients and mix on a low speed with an electric mixer till ingredients have combined.
Increase speed and mix for 3 min or until mixture is smooth smooth.
Spread your mixtures into your pan.
Bake cake for 40 min.
Allow to stand for 10 min before turning out into a wire rack, remove Glad baking & cooking paper and allow to cool.
Glaze
Place all ingredients into your saucepan on a low heat.
Cook and stir mixture for 2 minutes.
Transfer mixture into small bowl and allow to cool in the refrigerator for about 15 minutes or until glaze is spreadable.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.