Issue 17 correction: kiwifruit & pistachio Eton mess by Martha Goes Green

Guys, we made a blunder in the Martha Goes Green recipe for Eton mess in the current issue, and left out the meringue ingredients! Full recipe below.

kiwifruit & pistachio Eton mess

makes 10-­12 small party sized serves

meringues:

3 egg whites

1 cup caster sugar

whipped cream:

250g Mascarpone cheese

250g whipping cream

1 vanilla pod, deseeded (sub. with vanilla paste)

chocolate sauce:

50g good quality dark chocolate, broken up

2 tablespoons cream

2 teaspoons caster sugar

small pinch of salt flakes

1 tablespoon boiling water

to serve:

3­-4 kiwifruit, peeled and cut into quarter slices

1/4 cup pistachios, ground to a rough powder

10­-12 muffin/patty cases

Preheat oven to 150 degrees celcius. Line a large oven tray with baking paper.

To make meringues, add egg whites to a large bowl and whisk with an electric beater until soft peaks form. Gradually add sugar, one tablespoon at a time, and whisk until combined. Beat for an extra 1-­2 minutes until glossy and thick. 

Scoop large spoonfuls of mixture onto oven tray, using the back of your spoon to round off edges.

Bake for 35­-40 minutes, or until meringue sounds hollow when tapped. Turn off oven but leave meringues inside while preparing the rest of the dish.

Add cream and mascarpone to a large bowl along with vanilla seeds. Use an electric beater to whip together until peaks form. Set aside.

To make chocolate sauce, add chocolate, cream and sugar to a small pot and place on a low heat. Stir until sugar has dissolved, chocolate has melted and the mixture is smooth and glossy. Add salt and stir in water. The sauce should be a drizzling consistency, if too thick, add extra water as required.

To assemble individual Eton mess', separate out patty cases on serving platter. Break up and divide meringue pieces into them. Top with cream, kiwifruit slices, pistachio powder and drizzle with chocolate sauce.

RECIPE BY MARTHA GOES GREEN
PHOTOGRAPHY & STYLING BY JESSICA BICKNELL & RUTH FRIEDLANDER
BUY THE MARTHA GOES GREEN RECIPE BOOK HERE

Playing catch-up

This poor blog has been a tad neglected over the past few months, so here is a quick round-up of all Extra Curricular goings-on in the last wee while.

Issue 17 came out (have you got yours?)

We made a matching desktop wallpaper for you to download featuring Helena Leslie's beautiful artwork.

We launched our digital app for iPad & iPhone users.

There's an updated stockist list over on our website.

We're beginning work on November's issue (if you know of someone who'd be perfect for our summer issue, drop us a line at extracurricularnz@gmail.com).

As always, if you'd like to subscribe we'll love you forever!

Julia Trybala for your desktop

Time for a desktop refresh? Julia Trybala created the cover artwork for the Ritual & Ceremony issue, and we've made it into a desktop wallpaper which you can download here.

Martha Goes Green Volume 2

I came into possession of this pretty book just before Christmas and since then I have made a good effort at Julie & Julia-ing it, making olive pesto spaghetti, chickpea patties, smokey eggplant dip, Bircher, crêpes, smashed avocado and dukkah to start with... 

The latest edition from vegetarian stalwarts Martha Goes Green is full of simple, wholesome food that isn't just for non meat-eaters. A beautiful book (and practical, with its sit-open-flat spiral binding) which begs to be dog-eared and spilled on, it features crisp design, delicious photography and illustration, as well as a custom title font in the perfect shade of green. 

A few of these recipes have had previous incarnations in Extra Curricular, including these snacking staples: Chocolate Date Balls, which they have kindly allowed us to share the recipe for here.

Chocolate date balls

w almonds & coconut

makes 16 / cane sugar free / food processor required

These nutritious little balls are the perfect snack to keep on hand for when you need a sweet pick me up. If you have the time, toast half of the desiccated coconut in a skillet on medium heat until most of the flakes have turned golden brown. Use this toasted coconut to coat the balls for a nuttier, crispier coating. Coconut oil can be replaced with rice bran or macadamia nut oil. If you have natural almonds on hand you can use these in place of blanched almonds.

1 cup (160g) blanched almonds

1 cup fine desiccated coconut

400g (2 1/2 cups) dried pitted dates

1/4 cup LSA mix

1/4 cup coconut oil

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/4 cup raw cacao (sub with un-sweetened cocoa powder)

1/2 teaspoon ground cinnamon

Pinch of salt flakes

Place almonds in a food processor and pulse until coarsely ground. Add to a large bowl with 1/2 cup of desiccated coconut.

Halve dates to ensure they are all pitted. Place dates, LSA, coconut oil, maple syrup, vanilla, cacao, cinnamon and salt in a food processor. Process until the mixture resembles a paste. Add to bowl with almonds and coconut and mix to combine.

Divide and roll mixture into 16 even sized balls.

Spread remaining 1/2 cup of coconut on a plate and roll each ball in the coconut to coat.

Refrigerate in an airtight container for at least 4 hours to set.

And here are some of the gorgeous spreads from the book:

Grab your copy here & support indie publishing at its finest!

The Blanks Project

The Blanks Project is a t-shirt design contest with a difference. Dreamed up by Wills & Indigo of The Paper Rain Project, who have many creative ventures of their own on the go (it all began with custom painted longboards made from recycled waterskis), The Blanks Project is an ethics driven art competition which culminates in the production of a limited edition series of organic, fair trade Freeset t-shirts by the winning artists. (Freeset helps give women in the sex industry of Kolkata, India a way out). The t-shirts are then printed in Christchurch, hand-numbered and sold in selected retailers in New Zealand and Australia.  

'The Blanks Project' is intended as a creative springboard for young (or any!) people seeking to create art for the world to see. Entries close in 2 weeks on Feb 1st - ENTER HERE and be in to win a prize haul from the below sponsors, including us!

Brown paper packages tied up with string

Introduce a few of your favourite things to creative friends this Christmas! We've just listed these packs of issues 15 & 16 plus bookmark, all wrapped up in brown paper with a plain tag for you to decorate. Posted fastpost for your peace of mind at no extra charge (NZ only). 

Beard & Braid

I am so excited to let you know that two of my most talented friends and collaborators have officially launched their online store, Beard & Braid. 

Beard & Braid is photographer and jeweller Sonya Nagels and illustrator/designer Toby Morris, who have both been part of Extra Curricular over the years (who knows how they find the time – these creative high-rollers have their fingers in so many pies it's hard to keep track!) Sonya is a photographer and interned as a jeweller in Amsterdam. Toby works as an art director by day and an illustrator by night. This store features their individual work, as well as prints pairing Sonya's stellar photography with Toby's top-notch hand crafted type. 

They are giving away the limited edition print All day Everyday to their first TEN customers to celebrate the launch. It's a piece that celebrates simple pleasures. A cup of tea and a gingernut. Sitting on the porch. Sunshine. Limited to a run of just ten, each print is individually numbered and signed by both artists.

And they're selling paintings by their sons Iggy (1) and Max (3) too. Why not? It's a family shop. Max is raising funds for a new digger, while Iggy is working towards some new dinosaur toys.

beardandbraid.bigcartel.com