Chief | November 7, 2009
This has to be one of the New Zealand Food Recipes all time favourite Food Recipes. It does not fall under the Healthy Food Recipes guidlines but it is one you must try. You do not need to need to be able to Cook like in the Chef Food Videos but you need a little time effort and you will master this yummy desert.
You can obtain a how to make this New Zealand Food Recipe classic here >>
Prep time: 40 minutes
Cook time: 1 hour
Servings: 1 pavlov
Ingredients:
3 Egg Whites
1 cup caster sugar
1 teaspoon vinegar
1 tablespoon cornflour
1 teaspoon vanilla essence
Directions:
Beat egg whites until stiff (forms peaks). Add sugar – heaped tablespoon at a time – beating well after each addition. Then beat for at least 10 minutes. This is very important. Then sprinkle vinegar, cornflour and vanilla essense into mixture. Beat until blended.
Coat baking paper with water drops to allow baking paper to stick to sides of tin and pile pavlova mixture in 20cm circle.
Heat oven until 300°F (or 150°C). Put pav in oven and immediately turn oven down to 250°F (or 125°C) and leave for 1 hour. Then turn oven off and leave in oven until cold. (Usually overnight). This makes a nice crust on outside of pav.
Before serving, cover pav in whipped cream and decorate with your favourite fruit.
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Chief | November 23, 2008Traditional cookies from Amish Country.
Makes about 48
3/4 cup butter, softened
1 cup granulated sugar
1 egg
1/4 cup unsulfured molasses
2-1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1-1/2 teaspoon baking soda
extra granulated sugar
Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 5 – 7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.
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Chief | October 16, 2008
Ingredients:
- Small boned leg lamb ( ~1kg)
- 1 head garlic divided into cloves but unpeeled
- juice of 1 orange
- 100ml red wine
- 2 sprigs fresh rosemary
- 1 onion cut inot wedges
- 1 aubergine diced
- 1 red pepper de-seeded and diced
- 1 green pepper, deseeded and diced
- 400g chopped tomatoes
- Salt and freshly ground black pepper
Method:
Put lamb in roasting pan and scatter garlic cloves around. Pour over juice and wine and arrange rosemary sprigs on top. Season.
Roast uncovered for 1 hour at 170C.
Remove from oven and reduce temperature to 140C.
Skim off fat. Squeeze garlic from 4 cloves and spread on top of lamb. (Remove other cloves to use some other time.)
Mix together vegetables and place around lamb. Make an airtight tent over the pan with foil and return to bake for a further 1 1/2 hours. Alternatively place all in a large covered casserole dish.
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