Christmas fare fitting tradition
This Christmas, South Waikato News wants to help you in the kitchen with tradition festive recipes. Pavlova 4 size 7 egg whites 11⁄ cups castor sugar 1 tsp white or malt vinegar 1 tsp vanilla essence 1 Tbsp cornflour 300ml whipped cream 2 kiwifruit
punnet strawberries 8-10 chocolate leaves Preheat the oven to 180 degrees Celsius.
Separate the eggs, put whites in a large clean bowl.
Add the sugar and beat until thick and glossy.
Mix the vinegar, vanilla and cornflour together in a cup and pour into meringue mixture.
Continue to beat on high speed for five more minutes.
Place baking paper on an oven tray and spread the mixture over a 20cm circle.
Smooth the pavlova’s surface and place in preheated oven.
Immediately turn the heat down to 100C and bake for 50 minutes to an hour until the pavlova is crisp and hollow- sounding when you tap it.
Turn the oven off and open the oven door slightly.
Leave the pavlova in the oven for another 30 minutes.
Remove from the oven, cool completely and carefully lift on to a flat serving plate.
Decorate with lightly whipped cream, freshly rinsed strawberries and sliced kiwifruit.
Optional – decorate around the outside with chocolate leaves.
Use the egg yolks to make mayonnaise, lemon honey, hollandaise sauce for eggs benedict or add to a quiche, omelette or bacon-and-egg pie.
PAVLOVA: The pavlova with fresh fruit is a Kiwi classic.