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| An Australian Holiday |
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There's
3 recipes below for the festive season.
They are all desserts but it's the middle
of summer here in Australia during
Christmas, so we don't have the same main
meals that you would -- we're more salad
and cold cut meat folks here for Xmas
lunch but desserts mmmm, doesn't matter
what time of year it is for them! Caramel Slice An Australian treat/dessert and is wonderful to have with guests after dinner with coffee and/or tea, if you'd like to use it as a replacement for after dinner mints cut it according to the size you'd like to serve. 3/4 cup shredded coconut 1 cup self rising flour 1/2 cup super fine sugar 4.5 oz butter, melted Filling: 14 oz can condensed milk 1 oz butter, extra 1/4 cup (2 tablespoons) golden syrup Topping: 5.5 oz Dark Chocolate (chopped) 1 oz white vegetable shortening (copha) METHOD 1. Preheat oven to 350 F 2. Brush 8 x 7 inch (approx) shallow oblong cookie sheet or cake dish with melted butter or oil. Cover base with wax paper. 3. Combine coconut, flour and sugar in medium bowl, add butter, stir until well combined. Press into prepared cake tin. Bake for 15 minutes or until golden brown. 4. Filling : Combine condensed milk, extra butter, and syrup in medium pan, stir over medium heat until boiling. Lower heat, continue stirring for 5 minutes. Remove from heat, spread over base in tin. Bake for 10 minutes. Remove and cool. 5. Topping : Place chocolate and shortening in medium heat proof bowl. Stand over a pan of simmering water, stir until the chocolate has melted and is smooth. 4. Spread evenly over caramel filling and allow to set. Cut into squares. White Christmas (makes approx 35 squares) Ingredients: 3 cups Rice Bubbles 1 cup shredded coconut 3/4 cup powdered milk 1/2 cup confectioners sugar 2 oz mixed glace fruit 2 oz red and green maraschino cherries, chopped 1/4 cup seedless white raisins 4.5 oz white vegetable shortening 4.5 oz white chocolate melts Method : 1. Brush a 11 x 7 inch (approx) shallow oblong tin with oil. Line base and sides with wax paper. 2. Combine Rice Bubbles, coconut, powdered milk, icing, sugar, glace fruit, cherries and raisins in a large bowl. 3. Chop shortening, place in a heat proof bowl with chocolate. Stir over a pan of simmering water until mixture is melted and smooth. 4. Remove from tin. Allow to stand for 10 minutes before cutting into squares for serving. Pavlova A traditional Australian dessert usually served at parties, and particularly popular at Christmas. Referred to affectionately as 'Pav' by Australians Ingredients: 2 teaspoons cornstarch 4 egg whites (at room temperature) 3/4 cup superfine sugar 1 teaspoon Vanilla extract 1 teaspoon vinegar 1 and 1/4 cups thick cream 9 oz fruit such as bananas (sliced), strawberries (halved), Passion fruit (seeds and juice), peach slices. Fresh is always better than canned. Method : 1. Preheat oven to 250 Fahrenheit. 2. Brush 12.5 X 11 inch (approx) cookie sheet with melted butter or oil. Line base with wax paper. 3. Dust lightly with sifted cornstarch, shake off excess. 4. Using a 7-8 inch (approx) round baking pan or lid as a guide, mark a circle in the centre of the prepared cookie sheet. 5. Place egg whites in a small dry mixing bowl. Using electric beaters, beat for 1 minute or until soft peaks form. 6. Add the sugar gradually, 3 teaspoons at a time, beating constantly until mixture is thick and glossy and all the sugar has dissolved. 7. Add vanilla extract and vinegar, beat until combined. 8 Spread or pipe meringue onto the marked circle on the prepared cookie sheet. Bake 1 and 1/4 hours or until pale and crisp. Cool completely on the tray in the oven, with door slightly ajar. 9. When pavlova is cooled, slide a flat bladed knife underneath and carefully ease pavlova onto a serving plate (for the weak, such as me, just serve it on the cookie sheet and decorate the edges of it so that you can't tell it's a cookie sheet!) 10. Place cream in a mixing bowl. Using electric beaters, beat cream until stiff peaks form. Spread over the top of cooled pavlova (be generous). 11. Place fruit decoratively on top. |
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About the Author: This is where the author bio goes |
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Let's Get Cooking!
