‘Coast to Coast Tours’ recipe for mini PAVLOVAS

 

ingredients for making Pavlovas
INGREDIENTS: 2 Egg Whites. A pinch of salt. Vanilla essence (about 1tsp). White sugar (almost 1cup).

utensils you will need to make Pavlovas
UTENSILS: A clean bowl. A cup (I use a white one because it will show-up any yolk that may have gone in by mistake). A measuring cup. An egg-separator. A spoon. A spatula (scraper). An electric egg-beater.

Pavlova; line your tray with non stick baking paper AND, your baking tray, lined with non-stick paper (or silicon sheet).

Pavlova; separate the whites from the yolk
Using the egg-separator, separate the yolk from the white (taking care not to get any yellow into the whites, as this will prevent them from beating)

Pavlovas need correct beating...not ready yet...keep beating Whip/beat the egg whites and salt using an electric egg beater,

perfect Pavlovas! now start adding in the sugar in 3 parts until the mixture is stiff and no large air bubbles remain. (About 1-2 minutes). Then SLOWLY add in small amounts of the sugar, beating all the time. (Another 2 minutes)

add the vanilla essence to the Pavlova mixture with the last measure of sugar Add in 1 tsp. Vanilla Essence with the last amount of sugar

finished Pavlova mixture – this mixture will start to turn glossy.

spoon the Pavlova mixture onto lined tray Spoon small sized amounts onto a baking tray that has been lined with NON-STICK baking paper. Do not attempt to make meringues without this paper (or silicon sheet), as they WILL stick!

Bake in the oven for 10 mins at 150 C then turn heat down to 110 C for a further 60 mins. The pavlovas will rise and turn a very pale golden colour. *Oven temperatures and times may vary!

At the end of cooking, turn off the heat, and leave the pavlovas in the oven.
DO NOT OPEN THE DOOR for at least another 60 mins.

THE BEST PAVLOVAS; after baking....YUM!!

(They must ‘cool-down’ and must NOT be warm when you put whipped cream on them.)
USE Double cream, that has been “whipped” / beaten with an egg beater.
TO STORE: Put in an air-tight container, OR, they can be frozen! (Put in a strong box for protection).
These are a great dessert to make ahead-of-time.

Enjoy your Pavlova’s for a special dessert! …try to use sour fruits to give contrast to the sweetness.

what to do with left-over egg yolks TIP: what to do with left-over egg yolks???

…Seal them in a container of water and put in the fridge. These will last for 48 hours!

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‘Coast to Coast Tours’ recipe for TAMARILLO CHUTNEY


ingredients INGREDIENTS:

1Kg Brown Sugar, 1T mixed spice, 1D salt, Large pinch of cayenne pepper, 600 ml malt vinegar

24 tamarillos – these need to be skinned, and the best way to do this is to place into a large bowl and pour boiling water over them. Wait for a few minutes, then start peeling. This is a bit of a messy job, and your hands may get stained slightly brown…but it’s not too bad!

granny-smith apple 600g granny smith apples 600g granny smith apples [‘green/cooking’ apples]

brown onion 600g brown onions 600g brown onions

apples, onions and tamarillos get finely minced Apples, onions, and tamarillos all get finely minced.

large pan and a spoon Put ALL ingredients into a large ‘preserving’ pan.

tamarillo chutney at the beginning of cooking Mix everything very well, bring to the boil then cook on a low-med heat. (Do not boil ‘hard’ as the mixture will burn, you just need a gentle movement of heat). Cook for 3-4 hours, stirring very frequently! [at the start of cooking, this mixture is a RED colour but changes to a brown colour during cooking]

tamarillo chutney 1hour into cooking 1 hour into cooking…see the mixture is thickening and has turned slightly brown

tamarillo chutney at end of cooking approx 3-4 hours and now after 3-4 hours…no ‘liquid’ seeping through the slots of the spoon

Sterilise medium sized-jars by baking in the oven (180C for 20 minutes)

Bottle the mixture. Both the mixture and the jars need to be reasonably hot.

Seal with the screw-top lid….and now the hard part is to store it (for at least a month) to mature!!
you can eat it straight away, but the flavour certainly improves with age

Finished product!

SERVING SUGGESTION: we use our tamarillo chutney on cold-cuts of meat, but our favourite is on BBQ lamb.

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‘Coast to Coast Tours’ recipe for FEIJOA JELLY

 Chop feijoa and put in a large pan...just add enough water to nearly cover the fruit Cut up the washed fruits and put into a large pan. Add just enough water to barely cover the fruit.

 Cook the feijoa until very soft Cook until very soft.

 Strain the feijoa pulp...do NOT squeeze the pulp Strain, but do NOT squeeze!

 Re-strain the juice using a fine sieve, and measure (in cups) how much juice there is Re-strain a few times using finer sieves. Measure (in cups), how much juice there is.

 Bring this liquid back to the boil Bring this liquid back to the boil

 Add 1 cup of sugar per cup of juice Add 3/4 (three quarters) of a cup of sugar to each cup of juice you have

 Add the juice of a large lemon to assist the setting and the juice of a large lemon (to assist setting)

 Keep stirring while this is simmering Keep stirring while this is simmering

 Feijoa produce a lot of 'scum'. Just remove this periodically It *may* produce a lot of ‘scum’ but just keep removing this periodically.

Keep testing for setting (by placing a little bit of the jelly into the fridge).

 Feijoa jelly jam Feijoa jelly (jam) Cool slightly and pour into small-sized sterilised jars and seal.

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