Christ­mas fare fit­ting tra­di­tion

South Waikato News - - NEWS -

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.

Serves 8-10.

PAVLOVA: The pavlova with fresh fruit is a Kiwi clas­sic.

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