Pavlova (no fail recipe) from New Zealand

a traditional kiwi dessert often celebrated at Christmas

Ingredients
3 large egg whites
1 small cup of caster sugar
1 Tablespoon cornflour
1 teaspoon vinegar (malt or white)

Method
Heat over to 180 degrees celsius
Beat egg whites until stiff, then slowly add the sugar 1 tablespoon at a time (until half the sugar has been added).  When all the sugar is dissolved then sprinkle the cornflour and vinegar over the top of the egg whites and gently fold in.
Place meringue on parchment paper and put tray in oven
Immediately turn the oven down to 130 degrees
Bake 1 hour and then turn the oven off (leave the pavlova in the oven until cooled completely).

Topping
Whip 250ml cream with a little honey, and stir in greek yoghurt (if you wish)
Top with your favourite fruit (berries, slices of kiwifruit or grated chocolate)

this is a no fail recipe from Peter Gordon (NZ chef) published in the New Zealand Herald

Cranberry Orange Loaf

This is my go to Christmas gift for giving ... I hope you enjoy it as much as I do!

Cranberry Orange Loaf

Ingredients
1 cup fresh (or frozen) cranberries
Zest of 1 orange
1/4 cup brown sugar
2 cups all purpose flour (slightly less)
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon or a pinch of salt
1/2 cup canola oil (or melted butter)
1/2 cup orange juice (1 large freshly squeezed orange)
2 large eggs (gently beaten)

Instructions

Preheat oven to 180 degrees Celsius.

In a medium bowl mix together chopped cranberries, orange zest and 1/4 cup brown sugar. Set aside to infuse flavours (15 minutes).

In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder and salt.

Mix together the oil (or melted butter), orange juice and lightly beaten eggs.

Slowly fold in the oil (or melted butter) orange juice and eggs into the flour mixture.

Mix together, and then gently fold in cranberry/orange zest/brown sugar mixture.

Pour into prepared 1 large loaf pan or 2 small loaf pans.

Bake 30 - 35 minutes (small) or 45 - 50 min. (large) until lightly browned and skewer inserted in center comes out clean.

This recipes freezes well, and can be halved to make one small loaf.

Christmas Cookies and it's snowing outside today!

The view from my kitchen today!

Baking dozens of cookies at Christmas
continues as a North American tradition!

Gingerbread Cookies

Pulse together in a food processor:

1 1/2 cups flour, 1/2 cup rolled oats, 1/2 cup brown sugar, pinch salt, 1 teaspoon ginger, 1 teaspoon cinnamon and a dash or two of nutmeg.  Pulse in 1/2 cup butter, 2 Tablespoons of molasses and 1 egg.  Chill the dough for 30 minutes and then roll out and bake 10 minutes (until light golden brown).

Growing up in New Zealand my mother often baked ... Traditional Christmas fruit cakes (3-4 per year) including one each for our Birthdays, Belgian biscuits, Anzac biscuits, Afghans, Louise Cake, Ginger crunch, Chocolate coconut slice, Dates loaves, Sultana loaves, Muffins, Melting moments, Kisses, Albert squares with passionfruit icing, Cornflake delights, Date Joys, Cheese cakes ... these are just a few of the goodies that my Mother and my Grandmother baked.

Louise Cake (slice)

Louise Cake Recipe is a kiwi tradition of a shortbread-like base, with a raspberry jam filling and coconut meringue topping.

 Louise Cake (slice)
125 g butter
1/3 cup sugar
2 eggs (separate yolks from whites)
1/2 teaspoon baking powder
2 cups flour
1/2 cup raspberry jam (or any other berry)
1/2 cup sugar
1/4 teaspoon salt
1 cup coconut
Method

1. Preheat oven to 180 C.
2. Cream the butter and first measure of sugar (1/3 cup) together.
3. Separate the eggs and add only the yolks to your creamed butter mixture. Save the whites for the meringue.
4. Sift together the flour and baking powder, add to butter mixture and mix well.  Press into a sponge roll pan (I use a non stick oblong glass pyrex baking dish).  Put your dish into the refrigerator for 10 minutes (this helps to set the mixture a little before the next step).  Spread the uncooked base with your favourite berry jam.
5. Beat the egg whites until stiff, add sugar and salt and continue beating until glossy.
6. Fold in the coconut. Spread gently on top of the jam/cake base.
7. Bake for 30 minutes or until the meringue topping is golden.  
8. Wait until the slice is quite cool before cutting into squares.

Enjoy!

Chicken Gumbo ... on a wintery day in spring!

Spring is almost here!

Well, I say, almost, because this week my tulips and crocus have poked their heads up through the icy soil, and yesterday Joey and I were at the local park, playing on the swings and walking in the playground sand, under clear blue skies.

Today, however, is a different story ... there's a storm sweeping the city, with freezing rain, blustery winds and snow.  My garden is now a white powdery mass.

For today's lunch I felt like something warm and nourishing.  After a weekend roast, and making chicken stock yesterday here is a tasty lunch-time treat (fresh from my kitchen):

Chicken Gumbo

1 onion (finely chopped)
1/2 cup diced red pepper
2-3 stalks of celery (roughly chopped)
1-2 large cloves of garlic (finely chopped)

Saute the onion first, then add the other ingredients (above) cooking gently for 2 to 3 minutes over a medium heat.

Then add the following:

2-3 cups of homemade chicken stock (with a little chicken meat off the bones - great for texture and flavour! along with carrots, celery, onions and a few herbs from your chicken stock)
1 can of condensed tomato soup
1 can of hot water
2-3 tablespoons of soup mix (dried ok - if you have time soak the split pea soup mixture first for half an hour or so)
1/2 teaspoon of basil, thyme, chili and paprika
Salt and pepper to taste

Simmer the gumbo gently for 20 to 30 minutes

Serve this tasty wee number with lightly toasted whole-grain pita bread and humus.

Enjoy!

Christmas Shortbread (for the bake sale season)

Christmas Shortbread

Shortbread was originally made with melted butter, giving it that shortness in texture.

Ingredients

250g butter (1 cup)

2 cups flour (high grade)

1 cup cornflour

1 cup icing sugar

   

Melt butter in a saucepan large enough to mix all ingredients.

Remove from heat.

(Add one or two drops of vanilla essence if desired).

Sift flour and cornflour and icing sugar into saucepan.

Mix well with a wooden spoon.

Knead dough for 1 minute or until well combined.

Roll or knead out to 1.5cm thickness.  Shape as wished.

Place on baking tray (lined with baking paper).

Prick with fork.

Bake at 150^oC for 20 minutes (or until lightly golden)

Makes: 24

Pumpkin Soup

Autumn is the time for beginning to prepare hearty comfort food to keep warm and satisfied during cooler days.

Pumpkin Soup

1kg pumpkin (butternut or squash)
1 large onion
1 tablespoon of olive oil
2 cloves of garlic (chopped finely)
3-4 cups of homemade chicken stock (low sodium), or alternatively use 2 teaspoons of powdered chicken stock and 1 teaspoon of green herb stock granules (if available) mixed with 3-4 cups of water
1 teaspoon sugar
1/2 teaspoon of nutmeg
A dash of curry powder

Cut pumpkin into evenly shaped pieces.  Drizzle with olive oil and roast in the oven at 375 C until tender.  Do not overcook.  Cool a little, then remove the skin from the pumpkin.  Saute the onion (in a medium sized soup pot) until translucent and add the garlic and roasted pumpkin.  Cover the pumpkin/onion mixture completely with the chicken stock.  Simmer gently for 20 minutes. When cool blend with a hand held stick-blender.  To serve: Reheat gently and add 1/4 cup of cream before serving.

Note: When sauteing the onion add 3 or 4 rashes of finely chopped bacon (without too much fat or rind) to give the soup added flavour.

Louise Cake recipe

Here's an easy "kiwi" favourite; a thin layer of shortcake topped with your favourite berry jam and coconut meringue:

Louise Cake (slice)
125 g butter
1/3 cup sugar
2 eggs (separate yolks from whites)
1/2 teaspoon baking powder
2 cups flour
1/2 cup raspberry jam (or any other berry)
1/2 cup sugar
1/4 teaspoon salt
1 cup coconut

Method

1. Preheat oven to 180 C.
2. Cream the butter and first measure of sugar (1/3 cup) together.
3. Separate the eggs and add only the yolks to your creamed butter mixture. Save the whites for the meringue.
4. Sift together the flour and baking powder, add to butter mixture and mix well.  Press into a sponge roll pan (I use a non stick glass oblong pyrex baking dish).  Put your dish into the refrigerator for 10 minutes (this helps to set the mixture a little before the next step).  Spread the uncooked base with your favourite berry jam.
5. Beat the egg whites until stiff, add sugar and salt and continue beating until it goes glossy.  Fold in the coconut. Spread gently on top of the jam/cake base.
6. Bake for 30 minutes or until the meringue topping is golden.  
7. Wait until the slice is quite cool before cutting into squares.

Enjoy!