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| Strawberry Pavlova 2 teaspoons cornstarch 4 egg whites 3/4 cup sugar 1 teaspoon vanilla 1 teaspoon vinegar 1 1/4 cups whipping cream 8 ounces strawberries, halved Preheat oven to 250º. Brush a 32x28 cm baking tray with melted butter or oil. Line base with paper; grease paper. Dust lightly with sifted cornstarch, shake off excess. Using a 20 cm round cake tin or pan lid as a guide, mark a circle in the center of the prepared tray. Place egg whites in a small, dry mixing bowl. Using electric beaters, beat for 1 minute or until soft peaks form. Add the sugar gradually, 1 tablespoon at a time, beating constantly until mixture is thick and glossy and all the sugar has dissolved. Add vanilla and vinegar; beat until combined. Spread or pipe meringue onto marked circle on prepared tray. Bake 1 1/4 hours or until pale and crisp. Cool completely on the tray in the oven, with door slightly ajar. When pavlova is cool, slide a flat-bleaded knife underneath and carefully ease pavlova onto a serving plate. Place cream in a medium mixing bowl. Using electric beaters, beat cream until stiff peaks form. Spread over top of cooled pavlova. Place strawberry halves decoratively on top of cream. Passionfruit pulp may be spooned over strawberries and cream if desired. Grated chocolate may be sprinkled over the top. |
| Maori Bread Rewena: 2 cups flour 1 cup water 3 medium slices potato 1 tsp sugar Bread: 5 cups flour 1 teaspoon salt 1 teaspoon baking soda Rewena: Boil slices of potato with water until soft. Cool to lukewarm and mix in the flour and sugar to a paste. Cover and stand in a warm place until the mixture has fermented. Bread: Sift flour and salt into a bowl and make a well in the centre. Fill with rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes, adding a little water if the mixture is too firm. Shape into loaves or place the mixture into greased loaf tins. Bake at 450F (230C) for 45-50 minutes. NOTES : Maori bread (also called Rewena paraoa) - first you make the rewena (like a sourdough starter) then use that to make the bread: |
| Anzac Biscuits 1 cup all-purpose flour 1 cup regular oats 1 cup packed brown sugar 1/2 cup shredded sweetened coconut 1/2 tsp. baking soda 3 Tbs. water 1/4 cup butter or stick margarine, melted 2 Tbs. golden cane syrup (Lyle's Golden Syrup) or light corn syrup Cooking spray Preheat oven to 325 and spray cookie sheets w/ cooking spray. Combine flour, oats, brown sugar, coconut, and baking soda in a medium bowl. Add water, margarine, and golden syrup; stir well. Drop by level tablespoons 3 inches apart onto sprayed cookie sheets (cookies wil spread). Bake at 325 for about 12 minutes or until almost set. Cool on pans 2-3 minutes or until firm Remove cookies from pans and cool on wire racks. Makes 2 dozen Notes: ANZAC day is celebrated in Australia on April 25. On this day in 1915, the ANZACs (Australian and New Zealand Army Corps) landed at Gallipoli, and suffered the worst defeat in Australian military history. The fallen soldiers of all wars are now commemorated on ANZAC day. Another cookbook stated that these cookies were sold to raise money to help returned veterans. Source: "Cooking Light" |