Sarahlyn’s Kitchen


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meringue stacks with delightful strawberry toppingW

meringue stacks with strawberry toppingW


4 egg whites

1/2 tsp vanilla essence

1/4 tsp cream of tartar

2/3 cups caster sugar

500ml thickened cream, whipped

1 punnet raspberries

1/4 cup Aeroplane Delightful Strawberry Topping



1. Preheat oven to 120 degrees Celsius. Line 2 baking trays with baking paper. Draw 4 x 12cm circles on each sheet of baking paper, leaving space between each circle for spreading.

2. Use an electric mixer to beat egg whites, cream of tartar and vanilla until soft peaks forms. Add sugar 1 tablespoon at a time until sugar dissolves. Mixture should be stiff and glossy.

3. Spread the mixture evenly among the circles on trays. Bake for 1 hour. Turn off oven and leave meringues to cool in oven with the door slightly ajar.

4. Spoon a little of the whipped cream on a meringue disc and top with another meringue disc. Repeat until the stack is 4 discs high.

5. Finish with whipped cream, top with raspberries and drizzle the strawberry topping  over the meringue stacks.



barbecue pork on skewers


800 g pork rashers, cut into 3cm pieces

1 x red capsicum, cut into 3cm pieces

150 g button mushrooms

1 cup pineapple chunks, in syrup,drained, 1/3 cup reserved

12 x metal skewers or bamboo skewers, soaked in water

1/3 cup plum sauce



1.Thread pork, pineapple, mushrooms and capsicum alternatively onto metal skewers or bamboo skewers. Season with salt and pepper.

2.Combine plum sauce and reserved pineapple syrup in a small bowl. Brush skewers with some marinade.

3.reheat a char-grill or barbecue on medium-high. Brush with olive oil to avoid sticking. Cook the skewers, turning and basting with marinade, for 8-10 minutes or until pork is cooked through.

4.Divide watercress among serving plates, top with skewers and drizzle with remaining marinade syrup. Serve with jasmine rice



apple cake




apple tea cake 011fixW


1 x green apple, peeled, cored

2 cups cream wine

2 Tbls cumquat zest, julienne (you can use mandarin or orange zest)

1 x cinnamon quill

1/2 x caster sugar

150 g almond meal

1/4 cup plain flour (sifted)

150 g butter,chopped,softened

3 x eggs

2 Tbls orange marmalade

200 ml boiling water



1. Place wine, cinnamon, apple, 1tbs. cumquat zest and the liquid in a small saucepan. Bring to a simmer over medium-high heat. Cover the surface with a round piece of baking paper and cook for 30-40 minutes or until the apple is tender. Cool in poaching liquid. Reserve 1 cup of the poaching liquid. Slice the apple thinly. Set aside until needed.

2. Preheat oven to 150 degrees Celsius. Lightly grease 6x150ml metal moulds or ramekins. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add flour and 1 tbs. of the poaching liquid and beat for 5 seconds (mixture may look curdled at this stage). Stir in almond meal and half of the sliced apple and mix well.

3. Divide mixture among moulds. Using the back of spoon, smooth the top of the mixture. Gently place apple slices, slightly overlapping and pressing in slightly onto the top of each cake. Transfer to an oven tray and bake for 40-50 minutes or until a skewer inserted comes out clean. Place on a wire rack for 5 minutes to cool slightly.

4. To make the cumquat glaze, place the reserved poaching liquid, marmalade and cumquat in a small saucepan. Bring to a simmer over medium heat and cook for 5-8 minutes or until syrupy. Cool slightly.

5. Turn out cakes onto serving plates. Drizzle with cumquat syrup and dust with icing sugar. Serve with cream.


This recipe got me into the Dilmah Real High Tea Challenge (2013) state finals and earned a silver medal. It was one of the most amazing experience!



black rice puddingW (2)


1/2 cup black rice

1/2 cup white glutinous rice

1 x pandan leaf (tied in a knot)

100 g palm sugar, grated

1 x cinnamon stick



1. Soak the black rice in water and cover for at least 2 hours. Add the white glutinous rice for the last 30 minutes, leaving it in the same water. Do not throw out the water the rice has been soaking in.

2. Transfer to a large saucepan and add extra water so that it covers the rice by 10cm (a rice cooker is not suitable).

3. Boil the rice with the pandan leaf and cinnamon stick until most of the water has evaporated and it is soft enough to eat. Stir in the palm sugar and a pinch of sea salt. Simmer over low heat until the sugar has dissolved and the mixture is thick and glossy. Remove the cinnamon stick and check the sweetness.

To serve: Spoon the pudding into bowls and top with coconut milk, fruit and ice cream.

Bubur Injin ~ Black Rice Pudding ~ I learned this recipe when I visited Bali. This famous pudding is mainly eaten as an afternoon or evening snack. It’s great with ice cram.



banana spring rolls 006fixW 1x1W


1 x 20 packet spring roll pastry

5 x semi-ripe bananas, peeled

1/3 cup jackfruit, shredded (optional)

1/4 cup low g.i. cane sugar or brown sugar

1/4 cup rice bran oil or vegetable oil



1. Cut bananas in halves and slice in the middle (you should have 20 slices). Place pastry on a clean working surface. Place a slice of banana and jackfruit then sprinkle with a little bit of sugar. Fold the pastry over the banana tightly to form a parcel, folding in the edges. Brush the pastry edges with water or a lightly beaten egg and press to seal. Sprinkle a little sugar on top. Repeat with the remaining pastry sheets, banana and jackfruit.

2. Heat oil in a large frying pan on medium-high heat. Cook the banana spring rolls for 2-3 minutes, both sides, until golden and the sugar is caramelized.

Note: You can buy jackfruit in cans in Asian grocery stores and some supermarkets.