Mini Passion Fruit Meringue Pie

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Thursday my parents invited a chinese colleague of my father with his wife baby and parents to have dinner at our place. My mom is an expert at hosting dinner parties! She loves cooking and preparing and thinking over the menu and the table setting. I can honestly say I got my love for food and cooking from her. After begging her to help she decided I could make the dessert, but it had to be something with passion fruit and no milk because apparently chinese can’t handle milk products very well. So I started looking  and looking, and then I found these delicious miniature  passion fruit meringue pies. They are really easy to portion and they taste really fancy like something you can only find in restaurants!

Miniature Passionfruit Pie

Ingredients biscuitbase: 50 gr of butter, tea biscuits (or bastonje cookies if you can get your hands on them!)

Ingredients passionfruit curd for 500ml: 6 large eggs, 120 g butter, 1 cup of sugar, 1 cup of passion fruit pulp

Ingredients meringue topping: 2 egg whites, 3/4 cup of sugar, 1/4 cup vanilla sugar, 1/4 cup water

Passion fruit curd recipe

Heat the juice, butter and sugar in a heavy based pot until the sugar has dissolved and it reaches boiling point. Remove from the heat and allow it to cool slightly (about 3 minutes). Beat the eggs until fluffy in a bowl and then very quickly, whisking all the time add them to the hot juice. You do not want the eggs to curdle. Place this all back on the heat and whisk constantly until the mixture becomes thick.

Crumble the cookies and them in the mixer with the melted butter. They are the base of your pie.

Meringue recipe

Beat the egg whites until they are stiff peaks. Heat the water and sugar and bring it to a boil, when the sugar has dissolved boil this for about 5 minutes until it becomes a thick syrup. With the beater on pour the hot sugar syrup into the beaten egg . Continue to mix until you have a firm texture.

To assemble the dessert, add enough biscuit crumb mix to cover the base of your glass. Press down using the back of a muddle or any flat kitchen utensil. Carefully spoon in the layer passion fruit curd. A spoon of meringue on top. and make it flat. Grab your blowtorch to caramelize the meringue with gives it a marshmellowy flavor!

22. Bermuda: Curried Mussel Pie

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Bermuda an isolated islandgroup in the Atlantic Ocean, the closed land is a island in the Caribbean about 1600 km south.  A place that borrowed traditions from both the U.S and Great Britain. Traditions that haven’t seemed to change since the time of  Queen Victoria. Tea time is still an actual thing! Off course you have heard of the mysterious Bermuda triangle, the place where so many ships sink and planes just fall out of the sky! It is called the Bermuda triangle because  Bermuda was once known as the “Isle of Devils.” Dangerous reefs that have sunk ships sailing too close to its shores surround Bermuda, and there are hundreds of shipwrecks in the waters that surround it. This is amazing for diving there are about 400 ships you can visit while scuba diving! But here is the real scientific explanation: The presence of methane hydrates indicates enormous eruptions of methane bubbles that would swamp a ship, and projected high into the air- take out flying airplanes, as well.

  • Bermuda has a dress code. You cannot walk around in your bathing suit and men must wear shirts at all times.
  • The rainfall is the only fresh water source of Bermuda.
  • Bermuda is home to more golf courses per square mile than anywhere in the world!

So overall Bermuda is a really popular wedding and diving destination! Here is the recipe! Make sure your filling is thick enough and you let it cool down before putting the dough on top.

musselpieIngredients:1/4 bushel small mussels, scrubbed, 2 lbs potatoes, cut in small dice, 2 medium onions, chopped fine, 2 tablespoons fresh thyme, 1 tablespoon minced parsley, 2 tablespoons curry powder, 1 tablespoon Worcestershire sauce, 1 teaspoon of magi, salt, to taste, pepper, to taste, 1/4 cup water, 3 tablespoons cornstarch, frozen pie crust 

Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready. Strain the broth of all grit and reheat. Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender. Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil. Thicken with cornstarch mixed with cold water, added while the mixture is boiling. If it’s not thick enough, repeat with more cornstarch and water. Allow the filling to cool before proceeding. Fill pans or ramekins, cut and fit dough to top of pie. Bake at 350, 30 to 45 minutes, until golden brown and bubbly within. (Please note that the cooking times are merely an estimate, depending on the size of your pans or ramekins and the heat of your oven, as is the amount of pie.).