Easy, Healthy Dessert for your Next Corporate Function!

I don’t know about you, but it seems like my office is constantly catering for birthday after birthday, corporate function after corporate function. Last month I think i could count on one hand how many days we DIDN’T have some sort of corporate catering, whether it was for a birthday, or a lunch meeting with a new client or even a larger corporate event.

I started to notice that all this catered food; albeit delicious, was adding a few extra centimetres to my waist! So i thought for the next birthday in the office, rather than getting in some corporate caterers to put on a spread I’ll make a luscious lemon meringue pie that everyone will love, without the calories. I ended up going down to the kitchens of one company providing corporate catering in Brisbane and suggested this lovely recipe for our next corporate event.

Ingredients

Crust:

1 1/4 cups wholemeal plain flour

1/4 teaspoon baking powder

1/4 teaspoon salt

5 tablespoons butter

1 egg

1 tablespoon juice

1 tablespoon water

Filling and Meringue

2/3 cup honey

1/3 cup arrowroot

1 1/4 boiling water

1/2 cup lemon juice

1 tablespoon grated lemon peel

5 eggs separated

1 tablespoon honey

1 teaspoon lemon juice

1 teaspoon vanilla essence

 

  1. In mixing bowl, combine flour, soda, and salt. Cut butter into flour mixture until pieces are the size of peas.
  2. Combine egg lemon juice, and water. Slowly blend into flour mixture, being careful not to overmix.
  3. Roll out dough to fit 23cm pie pan. Press dough in pan, then press fork around the edges of the dough.
  4. In top of a double boiler, combine honey, arrowroot and salt. Add boiling water and cook over medium heat until mixture comes to a boil, making sure that water does not touch bottom of boiler.
  5. Slowly add 1/2 cup lemon juice, lemon peel, and egg yolks. Cook about 10 to 12 minutes stirring constantly, until mixture thickens. remove from heat.
  6. Beat egg white until frothy. Slowly add teaspoon of lemon juice and continue beating until soft peaks form. Add honey and vanilla, and continue beating until stiff peaks form.
  7. When filling comes to room temperature, place in a baked pastry shell. Top with meringue.
  8. Bake in preheated 200C oven for 6-8 minutes or until meringue is golden brown.

 

There you have it a relatively simple recipe that won’t add too much to your waistline. But remember, as with all desserts, eat in moderation! If you’re not to skilled in the kitchen, or don’t have the right utensils, this activity might seem like an expensive and time consuming practice. If that sounds like you then don’t hesitate to contact some corporate caterers. We have done previous work with corporate catering Brisbane, a collection of chefs who have the philosophy of providing healthy corporate catering for functions and events throughout the city. They tend to focus on larger corporate events and have all of their menus listed online. You can also order everything you need for your function straight off the web.

This entry was posted in Recipes.

The Cake Fiasco: Choc Chip Layer Cake.

You may already know, but if not, I am about to save you years of agony like I have endured. It seems that food is the most difficult thing in the world to photograph. More difficult than beautiful women, babies or animals. the ingredients melt under the lights. The pouf goes woof in a matter of seconds. The jam stops oozing and starts to gurgle. The crystallized sugar begins to sweat and get wet and lumpy. The food has no sparkle. If you printed pictures of the way it really photographs, no one would buy a cookbook every again. Obviously this is no way to run a food business, so the cookbook editors of the food world united and began to cheat on the preparation of the food so it would photograph better. It started with shaving cream instead of whipped cream, they dip fruits and vegetables in oil so they’d sparkle as we imagine they did while still attached to the tree or stalk where they came from. They used marker pens to colour up so-so looking foods or they went entirely to plaster of paris so they wouldn’t have to bother with the real thing at all. Have you ever been to a bakery and taken a good hard look at the 5 tier wedding cake they have on display? the one with the bride and groom on the top with the buttercream roses? Well, guess what, folks- that’s a fake cake.

but it sells cakes. And the food tricks sell the books and magazines they are supposed to sell. And the only time it hurts is when you stand at home, making recipe after recipe, getting more and more frustrated because you can’t duplicate the picture.

I’d like to think that cake shops have a little more integrity than that nowadays and as I stroll through the streets of Melbourne I am pleasantly surprised. In my wanderings i come across a quaint cake shop nestled away in Melbourne’s streets called Amarantos Cakes, If you are familiar with their work then you will know there is no sneaky camera tricks going on here, just the most beautiful cakes melbourne has to offer. The attention to detail and designs are nothing short of spectacular. So we are going to try to reproduce one of the designs we saw that day with the following recipe and hopefully we can achieve the same level of expertise! It might take a few goes so don’t lose heart.

Chocolate Cake

 

Ingredients:

  • 225 grams semi sweet chocolate
  • 250 grams sifted plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 110 grams of shortening
  • 225 grams of sugar
  • 3 egg whites, unbeaten
  • 220ml milk
  • 1 1/4 tsp vanilla

 

Cut each small square of chocolate into 4-6 pieces. Sift flour once, measure, add baking powder and salt and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg whites, one at a time, beating thoroughly after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.

Grease two 20cm tins, lined with waxed paper, and grease again. Pour about one sixth of chopped chocolate over each lot. Repeat ending with chocolate. Bake in a moderate oven 190ºC for 30 minutes or until done.

Ice with your favourite icing, decorating with shredded coconut or any garnish you desire (As we are trying to reproduce an Amarantos Cakes design, we are going to use marzipan). For cupcakes, add chocolate to mix with vanilla. Bake in greased cupcake pans in moderate oven 190ºC for 20 minutes, or until done.

 

Cheeseless Cheescake

  • 1 cup granola
  • 1 cup boiling water
  • 4 packages of unflavoured gelatin
  • 600g crushed pineapple
  • 1 1/3 cup dry powdered low-fat milk
  • 3 tsp vanilla essence
  • 1 tbsp orange juice concentrate
  • 2 tsp lemon juice
  • 1 ripe banana
  • 1 tsp each of lemon rind, orange rind, grated strawberry. cinnamon

 

  1. Line the bottom of a 20cm pie plate with granola. sprinkle with gelatin over water. stand for 2 mins.
  2. Add water, pineapple, dry milk, vanilla, orange juice, lemon juice, and banana to the blender and blend until smooth.
  3. stir in grated rind. Turn onto pie plate. Chill until firm. garnish with strawberries and cinnamon. cut into 5 cm slices

Orange Cream Puffs

Don’t eat the whole batch yourself or you will turn into one ya fatso!

Ingredients (cream puffs):

  • 1 cup margarine
  • 1 cup water
  • 1 tsp salt
  • 2 cups flour
  • 8 eggs

Ingredients (filling):

  • 1 1/2 cups frozen unsweetened orange juice, defrosted
  • 1kg ricotta cheese
  • 1/2 tsp salt
  1. Heat margarine with water until mixture boils. Reduce heat to low and add salt and flour. Stir until mixture leaves the sides of the pan and is in a smooth compact ball.
  2. Remove from pan and place in a mixing bowl. Add eggs, one at a time. Beat well until smooth and shiny. eat the shells like a man.
  3. Drop mixture by spoonfuls, 8cm apart, on ungreased ovenslide. bake in preheated oven 180ºC for 30 minutes. Turn off and remove ovenslide.
  4. Make a slit in the top of each puff, then return to oven for 10 more minutes. slice a thin layer from the top of each puff.
  5. Combine filling ingredients and beat until smooth. Spoon into cream puffs.

Possible one of the easiest little snacks your fat ass will eat all year. enjoy it tubs and be thankful that you are too lazy to bake a whole cake.

This entry was posted in Recipes.

Stuffed Apples

A Twist on Baked Apples that Taste So Good, They’ll Make You Wanna Slap Yo’ Momma!

This is a great recipe on a more traditional baked apple recipe we found not to long ago over on Taste. You can view it here. We’ve tried both and they equally as tasty, so have a look through each of them and let your taste-buds decide!

  • 12 apples
  • 1 1/2 cups of walnuts, raisins, and chopped dried apricots mixture
  • 4 tbsp of honey
  • 1/2 tsp of cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups of water
  • 3 tbsp of butter
  1. Core a 2.5 to 4cm hole from the centre of apple, leaving bottom intact.
  2. Mix nut mixture with 2 tbsp of honey and spices. Fill apples with mixture.
  3. Place in baking dish, dot each apple with 1 tsp butter.
  4. Mix 1 1/2 cup water with 2 tbsp honey, dot with butter and place in oven. pour into baking dish.
  5. Bake in 150ºC oven for 1 hour, basting every few minutes.

That’s it, all done! eat that deliciousness and go give yo’ momma what’s comin! Bam!

This entry was posted in Recipes.

A Thought About “Healthy” Desserts and Cakes

It’s been a relatively well known fact over the past fifty, maybe even a hundred years, that desserts are fattening. They are wonderful, but they are fattening. This didn’t pose a big problem to many cultures o strata of society- Victorians, for example, happened to like their women a little on the chunky side, and first generation Americans liked to produce fat children because it showed the world how rich they were- after all, they were no longer starving. But, well, when thin became “in,” dessert became dangerous.

So madison Avenue set to finding new ways to make us believe that we could eat dessert without gaining weight. In the late 50′s ice milk became very popular. ice milk is a substitute for ice cream only in that it has a higher water content and lower milk and butterfat content than ice cream. It doesn’t taste like ice cream, but it doesn’t taste bad. In fact, of all the desserts we’ve sampled- especially the ones that claim to be dietetic- ice milk holds up as one of the best.

shortly thereafter you may have noticed a whole special area in your grocery store.  All kinds of newfangled desserts emerged: cookies and cakes that weren’t supposed to be fattening, gelatins and puddings that claimed to have only a handful of kilojoules, and all kinds of fake milk shake drinks. These foods were supposed to satisfy your craving for dessert while not polluting your body with excess kilojoules. What the manufacturers failed to mention is that they were polluting your body with chemicals instead. And you all know how we feel about chemicals.  We don’t like anything synthetic, and we are highly suspicious of foods that are made of the same things polyester is made of.

We weren’t the only ones who were wary, because shortly after, by the lats 60′s, the healthful revolution had taken over. The byword of the health food nuts became carrot cake. suddenly chocolate cake was out and carrot cake was in. or banana nut or alfalfa raisin or zucchini cinnamon. Well, let us tell you about carrot cake. it may look healthy, it may come in whole earth kind of simple brown wrapper that says no chemicals on it. it may be made of God’s own carrots, raisins, and honey. But it is still fattening. About the smallest ingredient in carrot cake is carrots. And then once you bake the cake you have to frost it: that cream cheese icing is mixed with sugar and then topped with a marzipan orange carrot with green leaves. Cute? Very fattening? You betcha.

Along with the natural foods kick came the yogurt kick. People suddenly got the great idea that ice cream was fattening but frozen yogurt wasn’t. They flocked in herds to yogurt stands and asked for carob sprinkles instead of chocolate sprinkles on top of their strawberry flavoured frozen yogurt in the whole sugar cone. They bought push-up snacks of flavoured frozen yogurt for their kids weaning them off ice blocks for something not only healthy but not fattening. They all but boycotted the baked goods department of the grocery store as they chained their bikes to the yoplait bike stand out front and stocked up on any of six dozen new flavours of yogurt. And when the news was broadcast, no one wanted to listen: Yogurt may have just as many kilojoules as ice cream. Plain old yogurt does not, flavoured yogurt may. So what was a person to do?

Eat dessert. Avoid desserts and cakes that promise that they aren;t fattening. They’re lying to you. Avoid appetite suppressing foods that are supposed to taste like cookie cakes or breakfast bars but don’t. Eat real old-fashioned desserts. but do it in moderation.

 

This entry was posted in Blog.

Dessert Traps and How to Avoid Them

Dessert Trap #1:

You are hunched over your desk studying a computer printout that makes your eyes water and your heart pound. You skipped breakfast because you woke up late. You must finish this printout and analyse it before lunch as there’s a meeting with your boss at two and you have a lunch meeting with a client prior to that. someone from down the hall sticks his head in your office and announces, “There’s a coffee cake Chantelle brought in today, want some?” or “It’s Adam’s birthday today. Have you had any birthday cake yet?” You know that a break for some cake and some coffee will make you work much better. You did skip breakfast. You are hungry. You need it to survive. You deserve it for working so hard.

Solution:  Eat Breakfast next time, stupid. We’ve told you about that a million times. And we’re skipping coffee breaks now,  remember? Say “No,  thank you ” and close your office door.

Dessert Trap #2:

You’ve just eaten one of the best meals of your life in a very fancy restaurant. You are so stuffed that you have to unbutton your shirt in order to breathe. The dessert cart rolls around. Everyone at the table oohs and ahhs. You suggest sharing a dessert with someone else. knowing full well you have no right eating dessert. The other person says no, she wants her own dessert. You get a bowl of chocolate mousse topped with whipped cream. Even though you thought you’d only have a few bites, you have just eaten the entire portion and licked the inside of the bowl with your tongue.

Solution: Eat less at lunch and don’t finish the dessert. If you had paced yourself properly, you would have been able to eat a little of each course and been satisfied without being bloated, and you still  could have had a taste of dessert. Instead, you have pigged out. What ever happened to common sense and discipline anyway? You fat wreck.

Dessert Trap #3:

You go to someone’s house- someone you don’t know that well but would like to know better- and they offer you dessert. You want to explain that you’ve cut out desserts but afraid f being rude. You take the dessert and just eat a bite or two to be polite. But then the hostess eyes your plate suspiciously and asks you if you didn’t like her triple cream cheesecake she took four hours to make. you finish everything on the plate and leave with a tinfoil care package for your fridge.

Solution: Don’t accept the dessert in the first place. Smile and say “No, thank you.” Try it, you may get used to it. Remember, there will always be dessert. You have to learn to live without it.