i wish my home was full of these cuties
The Secret of a pavlova is in the cooking. The oven must not be too hot or too low, so that the dessert ends up crunchy on the outside without being too browned. Beginners may have to practise a couple of times to master a good pav, and you may have to adjust your oven temperature as every oven is different.
Ingredients (serves 8)
* 4 large egg whites
* Pinch salt
* 1 tsp vanilla essence
* 220g (1 cup) caster sugar
* 400mls thick cream
* 750g (3 punnets) strawberries, hulled
* 4 passionfruit or any fruit u desire
* Icing sugar, to serve
1. To make the pavlova base, preheat oven to 120°C. Use a 20cm round cake pan as a guide to trace a circle onto a piece of non-stick baking paper. Place paper, penciled-side down, on a baking tray
2. Whisk the egg whites and the salt in a large mixing bowl with electric beaters until soft peaks form. Add the vanilla and then gradually add the caster sugar, a spoonful at a time, whisking well after each addition until the sugar dissolves, Whisk the mixture until thick and glossy Spread the meringue mixture over the prepared baking paper using the marked circle as a guide for the base. Reduce oven temperature to 100°C and cook for 1 1/2hours. Turn off the oven and allow the base to cool in the oven.
3. For sara's topping, "Spread cream over the pavlova base. Place whole strawberries around the edge of the base to form a border. Slice the remaining strawberries and arrange over the cream. Cut the passionfruit in half and scoop out the pulp over the strawberries. Serve sprinkled with icing sugar."
There are a few theories on the origins of ANZAC biscuits (or ANZAC Cookies for Americans) but it is certain that they came about during the First World War, around 1914/15.
Some say that they started as biscuits made by the Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations. And some say they came about due to resourceful of the women on the "home front" in an endeavour to make a treat for their loved ones that would survive the long journey by post to the war front.
There is even the suggestion that they originated from Scottish Oatmeal Cakes which is entirely possible. Whatever the origin, they have won the hearts of all Aussies the globe over as the pseudo National Biscuit.
And here is how to make them, it is dead simple. If I can make them, anyone can!
* 1 cup plain flour
* 1 cup rolled oats (regular oatmeal) uncooked
* 1 cup desiccated coconut
* 1 cup brown sugar
* 1/2 cup butter
* 2 tbsp golden syrup (or honey)
* 1 tsp bicarbonate of soda
* 2 tbsp boiling water
* Combine the flour (sifted), oats, coconut and sugar in a bowl.
Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat..
Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
Pour the liquids into the dry ingredients and mix well.
Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.
Bake in a moderate oven, 180C / 350F, for 15-20 minutes.
Cool on a wire rack and seal in airtight containers.
The American tablespoon is a little smaller than the British tablespoon, so be generous with your Golden Syrup (or Honey) and Water.
If you have any thoughts of keeping the biscuits for any length of time I suggest you keep them in a padlocked container!
For a little variety you may wish to add 2 teaspoons of ginger spice or even Wattle Seeds, a recent addition but don't ask me where to get them.
Mmmm, ANZAC Biscuits.
Recipe for Lamingtons:
Ingredients for Cake:
1/2 cup butter
3/4 cup sugar
1 1/2 cups sr flour
1/2 cup milk
Ingredients for icing:
2 cups icing sugar
1 big tablespon butter
1/3 cup cocoa
1 tsp vanilla
approx 3 cups of coconut
Cream the butter and sugar, then beat in eggs and vanilla. Mix in the flour and milk. Pour into a greased lamington tin and bake for approx 30 mins on 180 C.
When cool cut into squares.
Icing: Mix the ingredients except coconut with boiling water until quite thin. Coat the cake squares in icing then roll in coconut. Leave on a plate to set.