I'll share my recipe, if you'll share yours, December 17, 2011

12 years ago

Annas Pavlova

Allrecipes.AU

A crunchy meringue base ready to be topped with whipped cream and your favourite fresh fruit - named after the famous ballerina!

Ready in 1 hour 15 minutes

Ingredients

Serves: 8

For the meringue:

4 egg whites

250g caster sugar

1 teaspoon white wine vinegar

1 teaspoon vanilla essence

1 tablespoon cornflour

For serving:

300ml whipping cream

Seasonal fresh fruit-strawberries, kiwifruit etc

Preparation method

Prep: 15 minutes : Cook: 1 hour

Preheat oven to 180 C.

Beat egg whites and sugar in a large bowl with electric beaters until stiff peaks form.

In separate bowl, mix together vinegar, vanilla and cornflour until smooth. Pour cornflour mixture into egg white mixture and beat until thick and glossy, approximately 4 minutes.

Line a baking tray with baking paper and draw a 20 cm circle in the centre. Spoon or pipe mixture inside the circle, to within a little less than 2.5 cm from the edge.

Place in preheated oven, reduce temperature to 110 C and bake 1 hour. Turn oven off and leave pavlova to cool inside.

To serve, decorate cooled pavlova with whipped cream and fresh fruit, such as a mixture of fresh berries.

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Comments (3)

Marilyn Sue McClintock
12 years ago
Baked Apples

6 apples - peeled, cored and
sliced
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground
cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup whole milk
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
2. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
3. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Sue
Jasdip
12 years ago
Orange Chocolate Crepes (Milk Calendar)

Crepes:
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
3 eggs
1 cup (250 mL) 10% half-and-half cream
1 tbsp (15 mL) butter, melted
Butter for cooking

Filling:
2 tbsp (30 mL) granulated sugar
4 seedless oranges, 1 zested
1/4 cup (50 mL) chopped dark chocolate

In a large bowl, whisk together flour, sugar and salt. In a measuring cup or another bowl, whisk together eggs, Cream and melted butter until blended. Gradually whisk into flour mixture until very smooth. Add 1 tsp (5 mL) grated orange zest to batter.

Cover and let stand for 30 min or refrigerate for up to 1 day. (Bring to room temperature before cooking.) The batter should be the texture of thin cream. Gradually whisk in up to 2 tbsp (30 mL) water to thin as necessary.

Heat an 8-inch (20 ml) nonstick skillet or crepe pan over medium heat until a drop of batter sizzles when dropped in pan. Wipe out pan and brush lightly with butter. Pour in a scant 1/4 cup (50 mL) of the batter, swirling the pan while pouring to spread as thinly and evenly as possible. Cook for about 30 sec or until top is no longer shiny and bottom is just golden. Use a heatproof rubber spatula to loosen edges and flip crepe over. Cook second side for about 15 sec or just until golden spots start to form.

Slide the cooked crepe out onto a parchment paper lined plate. Repeat with remaining crepe batter, heating and buttering pan between each as necessary.

Filling: Using a small serrated knife, cut peel and white pith from oranges. Holding over a bowl to catch juices, break oranges into segments. In a large skillet over medium heat, combine sugar and orange segments and juice; cook, stirring gently, for 5 to 10 min or until warmed and juices are released.

Place 1 crepe on each of 4 to 6 serving plates; spoon a heaping tablespoon of the oranges on one-quarter and sprinkle with chocolate. Fold crepe into quarters to enclose filling; repeat with another crepe and filling on each plate. Spoon remaining oranges on top and sprinkle with chocolate. Serve immediately. (There will be a few extra crepes.)
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patti43
12 years ago
Luckygardnr, I've made Pavolova. It's really easy and so, so good. Plus it's really impressive when you serve it. Just don't make it on a wet or humid day!

I love meatballs and I love bacon. Voila! And as a bonus it's a slow cooker recipe!

NOT YOUR MOTHERÃ¯Â¿Â½S MEATBALLS (A Year of Slow Cooking)

1/4 cup chopped Italian Parsley
1.5 pounds lean ground beef
4 slices smoked bacon, diced (raw; don't cook it)
1/4 cup grated Parmesan cheese
1/4 cup Panko-style breadcrumbs
2 eggs
2 tablespoons dried minced onion flakes
1 tablespoon garlic powder
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground black pepper
additional ingredients:
1 cup flour
2 cups chicken broth (or beef)
1 (6-ounce) can tomato paste

Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray, or rub it down with a bit of olive oil (don't go crazy, just a little glisten) and set aside. In a good-sized mixing bowl, combine the chopped parsley, ground beef, and diced bacon. Add in Parmesan cheese, breadcrumbs, eggs, and the dried spices. Combine well (I use clean hands).

After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil. Pour 1 cup of flour into a shallow dish. Roll meat into golf ball-sized balls and then lightly dust each meat ball with flour before placing onto the lined cookie sheet. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen. It's okay to freeze overnight, if you'd like to break this into two days (put in sealed dish if freezing for longer).

Once your meatballs are frozen, place them one-by-one (this means don't dump!) into your lightly greased slow cooker. It's okay to stack them. In a small mixing bowl, whisk together the broth and tomato paste to create a gravy. Pour this evenly over the meatballs. Cover, and cook on low for 5 hours, or until the meatballs have browned and are fully cooked. Serve alongside pasta or rice, or all on their own. These are filling!

I'll share my recipe, if you'll share yours, December 17, 2011

Comments (3)

Marilyn Sue McClintock

Jasdip

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patti43

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