Individual Pavlovas

Individual Pavlovas  

from www.taste.com.au

Ingredients (serves 4)

• 3 egg whites, at room temperature
• Pinch salt
• 3/4 cup (175g) caster sugar
• 2 tsp cornflour (Gluten free)
• 1 tsp Queens natural vanilla essence
• 200g carton Fruche Light Vanilla
• 1/2 cup (130g) Greek-style yoghurt
• 1 small banana, peeled, thinly diagonally sliced
• 100g strawberries, washed, hulled, quartered
• 100g small Thompson seedless grapes
• 2 large passionfruit, pulp removed

Method

1. Preheat oven to 110°C. Use a 10cm cutter to draw 4 circles on a sheet of baking paper. Place the paper, ink-side down, on a baking tray.
2. Use an electric beater to beat the egg whites and salt until soft peaks form. Gradually add the sugar, whisking well between each addition, until thick and glossy and all the sugar has dissolved. Carefully fold in the cornflour and vanilla essence.
3. Spoon the meringue evenly among the 4 circles. Spread the meringue out over each circle. Cook for 1 hour or until the meringues are crisp. Turn the oven off and use a wooden spoon to keep the door ajar. Set aside in the oven for 2-3 hours or until cooled completely.
4. To serve, combine the fruche and yoghurt. Spread over the tops of the meringues. Top with the banana, strawberries, grapes and passionfruit. Serve immediately.

Eton Mess

One of my faveourites – from www.taste.com.au

Makes 4

Ingredients

• 225g fresh or frozen raspberries
• 1/4 cup caster sugar
• 450g strawberries, hulled, quartered
• 150ml thick cream
• 150ml thick Greek yoghurt
• 4 (10g each) meringue nests, crumbled

Method

1. Place raspberries and sugar in a saucepan over very low heat for 5 minutes until the juices start to flow, then leave to cool.
2. Transfer to a food processor and puree until smooth. Pass through a sieve, discarding the solids. Place strawberries in a bowl with the puree, cream, yoghurt and the meringue.
3. Fold everything together until just combined, then spoon into four glasses and serve immediately.

Recipie by Valli Little

Rich Chocolate Mousse

220g cooking Chocolate

4 eggs separated

250ml cream, lightly whipped lus extra to serve.

2 Tablespoons strong coffee

fresh rasberries to serve

Melt chocolate, stir well until smooth. Lightly beat egg yolks and stir into chocolate mix. Add coffee. Fold in the cream.Beat egg whites until soft peaks form and fold this through the mix. Serve with extra cream and rasberries.

Frangipani Pie

Frangipani Pie 

A childhood favourite! Mum used to make this at christmas time when we went to our Aunt’s.

1 450ml Can crushed Pineapple

2 x 1/4 cup cornflour

2x 1/4 cup Cold water

2 egg Yolks (But keep egg whites for meringure)

1.5 Cups Milk

3/4 cup Sugar

pinch salt

1 cup coconut

1 tblsp Margarine

1 tsp Vanilla essence

Pour pineapple into saucepan and gently bring to the boil. Blend cornflour and water till smooth and add yolks and stir through.  Add this to simmering pineapple and stir until smooth. Set aside off stove.

Using another pan, add milk sugar and salt and gently mix over low heat until sugar dissolves. Blend another 1/4 cup cornflour and water until smooth. Add this to the mix on the stove and stir  until smooth and thick. Remove from heat and add coconut, magerine and vanilla and stir well.

Using an 8″ pie dish, smooth 1/2 coconut mix into base, then all of the pineapple mix, then the rest of the coconut.

Whisk egg whites until sitff with 4 tablespoons of sugar, spread this over the top of the pie. Bake in a 180 degree centigrade oven for 15 mins. Cool on benchtop then refrigerate overnight.

Lemon Meringue Pie

One of my favourite recipies ever!

BASE

Using a bought sweet pie base OR Combine 180g plain crushed biscuits with 90g melted butter. Press into a 23cm pie plate and chill. (Use Arnott’s rice cookies in Aust)

Filling

Combine 1 x 400g tin of Condensed milk. 1/2 Cp Lemon Juice. The rind from 1 lemon, thinly sliced (or zested) adn 3 lightly beaten egg yolks.

Topping

Beat three egg whites till stiff and gradually add 1/2 cup of castor sugar. (Use a glass/metal bowl for this and ensure that beaters and bowl are clean and dry). Add 1/2 a teaspoon of cornflour to meringue before whisking (10mins on high)

Bake in a preheated 180 degree centigrade oven until golden.

Coconut Lemon Fingers (gf)

Coconut Lemon Fingers

125g Copha or Butter

400ml Condensed Milk

250g Plain Sweet Biscuits Crushed (for GF use Arnott’s rice cokies [aust] or othe GF sweet plain cookie)

3/4 cup coconut

grated rind of 1 lemon

Gently melt the copha or butter and add condensed milk. Combine all ingredients and stir well. Press firmly and evenly into a greased swiss roll tin and allow to set. Cover with Lemon icing and sprinkle with 1 tablespoon of coconut. When set, cut into fingers.

Lemon Icing

1 Cup Icing Sugar (Use pure to ensure GF)

2 tablespoons Lemon Juice or Lemon essence

2 Tablespoons boiling water

Sift Icing Sugar into saucepan. Add juice and boiling water. Stir over low heat until just warm. Use as required.

banana bread….kitten lovez banana breadz

Banana Bread – optional coconut for Desert

I’ve made this a million times, I can just smell it now… mmmm!

Ingredients
2 1/2 cups of gluten-free all-purpose flour pre mix.
2 teaspoons of gluten free baking powder. (Wards is g/f I know that much)
2 teaspoons of mixed spice
1 cup of firmly packed brown sugar
100g shredded coconut (optional)
1 egg, lightly beaten
2 egg whites
300 ml of milk – rice milk is least intrusive flavour wise I find
50g butter or canola or dairy free marg, melted
2 medium ripe bananas, mashed

Method
Preheat oven to 180 degrees.
Grease and line a 10cm x 23cm (4 inch by 9 inch) loaf tin with baking paper
Sift the flour, baking powder and mixed spice into a bowl. Stir in the sugar and coconut (if adding) and make a well in the center.
Whisk together the egg, egg whites, milk & butter//marg.
Poor into the well and stir until just combined.
Fold through the mashed bananas.
Spoon the mixture into the prepared tin and bake for 1 1/4 hours, or until a skewer comes out clean when inserted into the center.

Serving suggestions
Serve warm
Serve cold
Serve toasted
Top with butter, jam, banana… very versatile. Makes a great breakfast with coffee if you’re on the run too!

Jam Drops

Jam Drops

Pre-heat oven 190C.

Ingredients
1 White Wings Vanilla Instant Pudding Mix – this is gluten free, but double check the label
4 tsp baking powder
2 cups cornflour
125g butter or margarine or dairy free version
1/3 cup sugar
1 egg
Strawberry or raspberry jam

Method
Sift together pudding mix, baking powder and cornflour. Cream butter and sugar, add egg and beat well. Gently fold in sifted dry ingredients to form a firm dough. Using cornflour dusted hands, shape teaspoonfuls of mixture into balls and place, slightly apart, onto greased baking trays. With the handle of a wooden spoon, dipped into cornflour (or use your finger), make an indentation in centre of each ball. Fill with a little jam and bake 15-20 minutes or until golden brown. Allow to cool on trays for 3 minutes before removing to wire racks to become cold. Yields approximately four and a half dozen.

GF Muffins

I haven’t tried this recipie yet but when I do I’ll add a picture

Pre-heat oven to 160 degrees (or 140 for fan forced) Either grease cake tin or prepare muffin pans.

Base Ingredient
Gluten Free Flour
Sift the following into a bowl.
1 cup of soy flour
1 cup of rice flour
1 teaspoon bi-carb soda
1/2 teaspoon cream of tartar

Muffin Ingredients
1 quantity of above gluten free flour mix
1/2 cup butter // margarine // oil of choice
2 eggs
1 1/2 cups of “liquid flavour mix” (see below)
1/2 cup of sugar (or substitute 1/2 teaspoon of artificial sweetener)

Method
Cream butter with sugar (or sugar substitute). Add eggs and flour and mix with liquid.

Bake in pre-heated oven for 20 minutes or until cooked.

Liquid Flavour Mix
Use any of the below with the above mix for flavoured muffins.

Chocolate & Orange: Add about 1/2 (or 1/4) a cup of pure cocoa powder to flour mix before sifting into bowl. Use unsweetened orange juice concentrate for liquid.

Chocolate & Apple: Add about 1/2 (or 1/4) a cup of pure cocoa powder to flour mix before sifting into bowl. Use unsweetened apple puree concentrate for liquid.

Chocolate & Banana: Add about 1/2 (or 1/4) a cup of pure cocoa powder to flour mix before sifting into bowl. Use 1 & a 1/2 cups of mashed banana for liquid.

Apple & Cinnamon: replace the cocoa powder with cinnamon to taste and use apple puree for liquid.

Additions:
1 cup desiccated coconut to the mix before spooning into tin/pans.
1 cup of dried fruit – whatever floats your boat. Sultanas are quite nice! Mix well with the apple & cinnamon.