‘Coast to Coast Tours’ recipe for mini 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.
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.
(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.
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!
‘Coast to Coast Tours’ recipe for TAMARILLO CHUTNEY
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!
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]
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
SERVING SUGGESTION: we use our tamarillo chutney on cold-cuts of meat, but our favourite is on BBQ lamb.
‘Coast to Coast Tours’ recipe for FEIJOA JELLY
Cut up the washed fruits and put into a large pan. Add just enough water to barely cover the fruit.
Cook until very soft.
Strain, but do NOT squeeze!
Re-strain a few times using finer sieves. Measure (in cups), how much juice there is.
Bring this liquid back to the boil
Add 3/4 (three quarters) of a cup of sugar to each cup of juice you have
and the juice of a large lemon (to assist setting)
Keep stirring while this is simmering
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).
Cool slightly and pour into small-sized sterilised jars and seal.