Thursday, April 14, 2011
Eat Your Veggies!
My parents never had to force me to eat vegetables when I was a kid. I always loved them, and there are several types that I can devour a few bowls before I can stop. So it's very foreign to me when I heard parents complaining how difficult it is to force their kids to eat vegetables.
Ok, maybe these little cuties aren't replaceable to the real vegetables, but I bet you won't have problems forcing your kids to finish them off in no time. (and maybe their parents too)
Will you feel less guilty eating these macarons if I tell you there's real tomatoes and olives in the recipe? Awesome!
Preparation - Dehydrated Tomato Paste:
Preheat your oven to 170C. Line a piece of parchment on your baking tray. Using a palette knife, spread a thin layer of tomato paste on the parchment paper. You probably need half a can for a tomato paste for a 20cm by 30cm baking tray. Bake for 1 to 1.5 hours until the paste is dry and can peel the whole thing off the paper. Take it off the paper, flip it over, and put it back in the oven for another 15 minutes, or until it is completely dry to touch. Let cool, and process in a coffee grinder. This should yield about 20 grams.
Tomato Macarons with Basil Buttercream
20g dehydrated tomato paste, grinded
95g ground almonds
130g icing sugar
90g egg whites
45g caster sugar
Burgundy and yellow food colouring
about 1 cup Swiss meringue buttercream
1/16 teaspoon of finely chopped basil, or to taste*
*The key to this combination is to only slightly flavour the buttercream with basil. It point of the added basil is to enhance the flavour of tomato, to make it a fresher taste. You should not be able to recognize that there's basil in the buttercream. I would imagine mascapone cheese will be a good substitution to buttercream as well. I just didn't have mascapone cheese handy in my fridge.
You can check out the method and recipe of the olive balsamic macarons here.