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6) Add the remaining sugar. This allows the
meringue to attain the required solidity.
7) Fill a piping bag fitted with a large star nozzle
with the meringue mixture and squeeze out
rosettes, slithers or other shapes onto a baking
tray
9
lined with baking paper. Leave a little
space between each shape.
8) Pre-heat the oven and grill to about 120 °C
using top and bottom heat.
9) Bake the meringues at around 120 °C using
top and bottom heat for about 2 hours.
Buttered croutons
Ingredients:
♦
2 slices of toasting bread
♦
1 tbsp. butter
Preparation:
1) Cut the bread into small cubes.
2) Melt the butter at low heat in a saucepan and
mix in the cubed bread.
3) Line a baking tray
9
with baking paper and
distribute the bread cubes evenly on it.
4) Bake the bread cubes at approx. 170 °C
(top heat) on the upper rail. After around
7 –10 minutes, turn the bread cubes and
continue baking them for another
7 –10 minutes until they are golden brown.
NOTE
You can also use herb or garlic butter instead
of regular butter. Baking time is then reduced by
about 5 minutes.
Minced meat baguettes
Ingredients:
♦
2 baguette rolls
♦
250 g minced meat (half and half)
♦
2 tomatoes
♦
1 onion (diced)
♦
2 tbsp. tomato purée
♦
40 g grated Parmesan cheese
♦
4 slices of cheese
♦
Salt and pepper
Preparation:
1) Slice the baguettes and hollow them out.
2) Mix together the minced meat, tomato paste,
onion, Parmesan, some salt and a little pepper.
3) Shape the minced meat into four equal-sized,
flat burgers and place them on the baguette
halves.
4) Cut the tomatoes into slices and arrange them
on the baguettes.
5) Arrange the cheese slices on the baguettes.
6) Place the baguettes on a baking tray
9
and
then bake them on the bottom rail at about
225 °C in a preheated oven using top and
bottom heat for about 20 minutes.
NOTE
You can also season the minced meat mixture
with basil, chilli or other spices.
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