Pavlova filled with cream and fresh fruits

Preparation Time: 15-20 minutes
Makes one medium sized pavlova shell serves 4 approx
Cooking Time: 40 - 50 minutes on low heat 110 degrees celcius

6 egg whites
3/4 cup caster sugar
1 cup triple or double cream
shake of white vinegar
fresh strawberries, blueberries, kiwi fruit or what is fresh in season to dress over the pavlova

Preheat the oven for 110 degrees celcius and line a baking tray with baking paper.

Beat the egg whites at room temp (or if not place a bowl of hot water underneath to warm them up while beating) until soft peaks form.  This can take anywhere from 5 minutes to 12 minutes.  Start to add the sugar and test the sweetness to your liking.  Sometimes 1/2 a cup of sugar is enough.

Shake a little white vinegar into the mix at the end which will gloss up the mix and beat through quickly for around 1 minute, stop beating and pour the glossy blob onto the baking paper.

Form into a tall tower and hollow the centre.  Place in fan forced oven for around 40-45 minutes. Check this after 30 minutes as it may need a little longer.

When the meringue is dark and looks ready turn off the heat and let sit in oven for a little while longer (say 10 minutes).  Then remove place on large plate.

Add your cream and fresh fruits and enjoy!!

 

Golden gingerbread slice

Makes approx 16
Preparation time: 20 minutes
Cooking time : 40 minutes approx


100g unsalted butter softened diced
1/2 cup brown sugar
1 egg
2 cups plain flour (sifted)
1 teaspoon bi carb soda
3/4 cup of golden syrup
1 teaspoon of (i used masterfoods) ginger powder
1 teaspoon of mixed spice
1 cup of milk
Icing sugar for making icing for top

Preheat the oven to 150 degrees celsius (fan forced). Prepare a slice tray (25 x 35 cm) and rub the sides with butter lightly and line with baking paper.

Cream together butter with brown sugar and beat until light in colour.  Slowly beat in the egg and then the golden syrup and beat until combined.  Using a wooden spoon combine into the flour, bicarb and the mixed spice.  Then add the milk and blend until combined.

Pour into the prepared slice tray and bake for around 40 to 50 minutes (test with a skewer).  Allow cake to cool in the tray.  When cool you can prepare some icing for the top.

Store in airtight container in fridge for up to five days.

Banana Vanilla bean cream cheese slice

Serves approx 8
Preparation Time: 30 minutes
Cooking Time: 20 minutes

4 Ripe bananas
125g softened butter cubed
200g caster sugar
2 eggs
1/4 teaspoon of vanilla bean extract
150g flour plain
1/2 teaspoon bicarb soda
pinch of salt

Icing:
250ml cream cheese
80g butter softened diced
150g icing sugar sieved til it is very fine
1 pinch of vanilla bean extract

Preheat oven to 160 degrees celsius.  Butter the base of a lamington tin or a slice tin.

Place butter and caster sugar in bowl and cream until pale.  Beat in eggs slowly one at a time.  Then stir in the vanilla.  Add the flour, bi carb and pinch of salt and stir in with wooden spoon.

Then you can add the softened bananas. Whip a little with the electric beater to get this smooth.  Adjust the batter with a little milk if it is too dry/stiff.

Place batter into the buttered tin and bake for 20 to 25 minutes until skewer comes out clean.  Slice needs to be completely cooled down on a wire rack and then you  can apply the icing.

To prepare the icing add cream cheese to large bowl and the butter and whip until creamy with electric beater.  Add the pinch of vanilla bean and slowly add the icing sugar until it seems thick enough to layer on the slice after it has cooled.

Can be kept in fridge covered for up to a week.

This is a great idea for those bananas that sit in the fruit bowl going over ripe.  Enjoy!