December 24, Coconut Pavlova

A kiwi favourite with my new favourite icing just in time for Christmas.

Ingredients

4 large egg whites
1 cup caster sugar
1 tsp white vinegar
1/2 tsp cornstarch (cornflour)

1 egg white
1 1/4 icing sugar
3/4 cup desiccated coconut
1 Tbsp lemon juice
1 Tbsp lime juice
Zest from 1 lemon
Zest from 1 lime

Method

Preheat oven to 130C.
Beat egg whites, on low speed gradually moving to med-high speed, until they form soft peaks (approx. 5 minutes).
Continue to run mixer on med-high and add sugar 1 tablespoon at a time.
Once mixture is smooth (rub between fingers to test that the sugar has been dissolved) turn of beater and fold in vinager, vanilla and constarch gently.
Bake for 75 minutes or until the top of the meringue is pale cream in colour.
Allow to cool in a cool dry place.

Icing

Once cool or ready to serve make icing.
Beat egg white until foamy.
Add icing sugar gradually and mix well.
Lightly mix in zest, juices and coconut.
Top with lemon flavored sugar lollies.

December 16, Lemon, Lime and Coconut Cake

Ingredients

250g butter, softened
1 tsp vanilla essence
1 1/2 cups caster sugar
4 eggs
Zest and juice of 1 lemon
Zest and juice of 1 lime
2 cups desiccated coconut
2 1/2 cups self-raising flour

1 egg white
1 1/4 icing sugar
3/4 cup desiccated coconut

Method

Preheat oven to 180C.
Whisk together butter and caster sugar until smooth.
Add each egg individually, beating well between additions.
Mix in first lot of coconut and vanilla essence and 1/2 of zest and 3/4 of juice.
Sift in flour and mix well.
Bake for 30-35 minute or until golden and top raises after being gently pressed with the flat surface of a knife.
Let cool before icing

Icing

Beat egg white until foamy.
Add icing sugar gradually and mix well.
Lightly mix in remaining zest, juices and coconut.

December 13, Breakfast Zest Pancakes

Ingredients

1 egg
1 cup milk
1 cup plain flour
2 tsp baking powder
Pinch of salt
2 tsp grated lemon zest

Method

Preheat a frying pan to medium heat and melt 1 tsp margarine to grease pan.
Separate egg and whisk egg white till light and fluffy.
Mix in milk and egg yolk then stir thoroughly.
Sift in flour and baking powder mix till mixture is smooth.
Mix in salt and lemon zest.
Before cooking use a paper towel to spread melted margarine over the entire surface of the pan this will stop your first pancake from being a oily nightmare.
Cook pancakes, wait till first side is lightly browned before flipping then wait till other side is lightly browned before moving to a plate.

Serve

Pile pancakes on top of each other then drizzle golden syrup or maple syrup over top. You may also like to use whipped cream or yogurt and berries to top your stack.

December 9, Lemon and Herb Chicken Schnitzel

Method

Preheat oven to 180°C
Fillet breast into two thin slices.
Use a sieve to sprinkle flour over chicken slices.
Melt margarine in a bowl then add egg and beat till smooth.
Brush egg mix oven chicken (alternatively you can dunk the chicken in the egg mix).
Cover chicken slices with lemon juice.
Mix together breadcrumbs and seasonings then sprinkle over chicken.
Place in oven for 15 minutes then turn slices over and cook for a further 10 minutes.

Serve

I served my Schnitzel with mashed potato (seasoned with chicken salt), lettuce from the garden and shaved carrot.


Alternatives

This seasoning would also work well on fish like blue cod or hoki. Coat fish in the same way then pan fry until cooked.