I caught up with a friend and her 4-year old son for lunch today. When we were planning the catch-up we were toying with the idea of heading to one of the local pubs for lunch but in the end it was much easier, and cheaper, to have her come here. I didn't want to miss out on the pub lunch so I created my own. Well, I created it with a bit of help from a cookbook or two.
First we had Shortcut Steak Sandwich from my new Donna Hay cookbook. Seriously easy and fabulously tasty.
I followed up with a dessert that had been sitting in Ugly Binder for ages. I think it was just waiting for the right occasion. I adjusted the quantities somewhat to suit the fact that only two of us were eating (and two kids who had a slightly different, and smaller, version)
Chocolate Meringues with Cherries
from Australian Table Magazine, September 2007
3 egg whites
2/3 cup caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
1/4 cup cocoa, sifted
425g can pitted cherries in syrup
6 scoops low-fat vanilla ice-cream
1. Preheat oven to 140c or 120c fan. Line two baking tray with baking paper.
2. Using an electric mixer, beat egg whites with a pinch of salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until thick and glossy. Whisk in cornflour, vinegar and cocoa. Spoon 12 oval shapes onto prepared trays and bake for 45 minutes until crisp but centre is still soft and fudgy.
3. Meanwhile, drain cherries,m pouring syrup into a saucepan. Bring syrup to boil and simmer for 2-3 minutes, until reduced slightly. Cool.
4. Place a scoop of slightly softened ice-cream onto six meringues. Top with a few cherries and drizzle with syrup. Top with remaining meringues an serve.