Perfect Jelly Slice
This retro jelly slice (recipe below) is the perfect no-bake sweet treat.
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Perfect Jelly Slice
Makes 24 pieces Prep 20 mins (+ cooling & 4½ hours chilling time)
250g pkt Arnott’s Marie biscuits, broken
175g butter, melted
¼ cup (60ml) boiling water
3 tsp gelatine powder
395g can sweetened condensed milk
⅓ cup (80ml) lemon juice
85g pkt Coles Raspberry Flavoured Jelly Crystals
450ml boiling water, extra
1. Grease an 18cm x 28cm slice pan and line the base and sides with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Press evenly over the base of the prepared pan. Place in the fridge for 30 mins to chill.
2. Place the boiling water in a heatproof jug. Sprinkle with gelatine and stir until the gelatine dissolves. Cool slightly. Place the condensed milk and lemon juice in a medium bowl and whisk to combine. Add the gelatine mixture and whisk until the mixture is well combined. Pour over the biscuit base and place in the fridge for 1 hour or until set.
3. Prepare the jelly crystals using extra boiling water following packet directions. Set aside for 20 mins to cool. Pour over the condensed milk layer and place in the fridge for 3 hours or until set.
4. Transfer the slice to a clean work surface. Cut into slices to serve.
Want more easy recipes? Check out our ‘Warming winter desserts’ playlist which includes:
Use-it-all Apples:
Michael Weldon's Mini Apple Crumble Pies:
Pie Maker Blueberry & White Chocolate Scones:
Slow cooker lemon cheesecake:
Best Sousvide | Spice cured Salmon with whey jelly
#episode1 appetizer
Sous vide - French for under vacuum “ is an innovative cooking technique in which food is vacuum sealed and slow- cooked in water at constant precise temperature until it’s perfectly cooked.
Spice cured salmon sous vide with fennel seed, caraway, and cloves marinated with ponzu sauce and citrus zest accompanied with micro herbs salad, whey jelly, pomegranate glaze, dehydrated red cabbage and sprinkled with dukkah seeds.
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Adults Only : Japanese LIVE EEL Killing and Cleaning Skills
Grilled unagi is a relatively expensive delicacy in Japan, prized not only for its flavor but also for its legendary stamina-giving properties. It's traditionally eaten during the hottest part of the summer (on the Day of the Ox on the lunar calendar) to provide strength and vitality for the rest of the year.
Well-prepared unagi combines a rich flavor (a bit like pate) with an appetizing texture - crisp on the outside but succulent and tender on the inside. The cooking process is what makes the eel crisp and tender: The eels are first grilled over hot charcoal, then steamed to remove excess fat, then seasoned with a sweetish sauce and grilled a second time. In the Kansai area (around Osaka) the steaming step is omitted and the eel is grilled longer, burning off the excess fat and producing an even crisper skin.
This video have been recorded by : さかなや 水嶋鮮魚店
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desserts of the world ep 11 - NEW ZEALAND - let's make pavlova
Mandarin Honey Pavlova; a pillow of marshmallowy meringue piled with fluffy whipped cream, scattered with seasonal fruit, and drizzled with runny honey.
Welcome to Episode 11 of Desserts of the World! In this series we're celebrating delicious traditional treats from all over the planet. In today's instalment, we're learning how to make Pavlova from New Zealand. What country's dessert shall we tackle next? Let me know in the comments!
Original recipe posted on my site:
Support the channel on Patreon:
THANKS TO E, AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT!
~ * MANDARIN HONEY PAVLOVA RECIPE * ~
INGREDIENTS:
For the meringue:
- 4 large egg whites
- 200g (1 cup) caster sugar
- Pinch of salt
- 2 tsp cornflour
- 1 tsp white vinegar
For the topping and decoration:
- 300ml (1¼ cups) double or whipping cream
- Fresh fruit of choice (berries, banana, kiwi, tangerine, pomegranate, whatever you like!)
- Icing sugar, honey, caramel, or chocolate to decorate (optional)
INSTRUCTIONS:
For the meringue:
1) Line a large flat oven tray with greaseproof paper and preheat your oven - 180 C / 160 C fan / gas mark 4 / 350 F.
2) In a large bowl, using an electric whisk, beat together the egg whites and salt until they are holding soft peaks
3) Start adding the sugar, a spoonful at a time, while whisking constantly.
4) Once you have a firm, glossy mixture, gently fold in the cornflour and vinegar using a large (ideally metal) spoon until just combined.
5) Dollop the meringue mixture onto the lined tray, in a circle no wider than 23cm (9 in). Smooth and shape it gently with a spatula so that it is even all over.
6) Pop the tray into the oven and immediately turn the heat down to 150 C / 130 C fan / gas mark 3 / 300 F and cook for 1 hour. Switch off the oven, keeping the door closed, and leave inside until cooled, this will take approximately 1 hour.
7) Once the big meringue is cool to the touch, lift it carefully onto your serving plate.
For the topping and decoration:
1) In a large clean bowl, whisk the cream until thick but soft.
2) Use a spoon or palette knife to dollop and spread the cream over the top of the meringue.
3) Slice or chop your fruit however you like. Scatter the fruit loosely or arrange it neatly, however you like!
4) Dust with icing sugar, drizzle with honey or caramel, or scatter with chocolate (if using).
5) Enjoy!
Find the Brownie Book and more on MY ETSY STORE:
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Chapters:
00:00 - introduction
00:55 - what is pavlova?
02:54 - let's make pavlova
THANKS FOR WATCHING!
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Thanks to the below sources for information and inspiration!
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How To Remove a Fishing Hook Fast and Painless! ????
Cast Nets We Use →
This is the easiest way to remove a fishing hook using a piece of mono or braid.
Step 1: Create a loop around the TOP BEND of the hook using braid or mono.
Step 2: The person hooked can press down on the eye of the hook to allow the barb to back out the same way in went in.
Step 3: Give yourself some slack and pop it fast and strong. Pull up and away to allow for a minimal exit hole when the bard backs out.
TIP: Count to three, but pull one two so your patient doesn't expect it.
#fishing
#fishinghooks