All-time Australiana
R27
Tropical pavlova
4 egg whites
4 tablespoons cold water
1
1
⁄
4
cups caster sugar
1
1
⁄
4
teaspoons vinegar
1
1
⁄
4
teaspoons vanilla essence
1 tablespoon corn flour
Whipped cream, for serving
Fresh tropical fruit (passionfruit, kiwifruit,
pineapple), for serving
1. Assemble Mixer using wire whisk.
2. Using speed 6, beat egg whites until stiff peaks
form. Continue beating, add water then gradually
add sugar.
3 Reduce to speed 2, add vinegar, vanilla and corn
flour. Mix to combine.
4. Draw a 25cm circle onto baking paper and place
onto baking tray.
5. Spread the pavlova mixture to within 2cm of the
edge of the circle, keeping the shape round and
even. Smooth the top.
6. Bake in preheated 150ºC oven for 45-50 minutes,
turn the oven off and allow the pavlova to cool in
the oven.
7. When cool, carefully slide the pavlova from the
baking paper onto a serving plate.
Decorate with whipped cream and fresh tropical fruit.
Pumpkin scones
100g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
2 cups (300g) self-raising flour
Pinch of salt
1 teaspoon ground cinnamon
1 cup cooked, mashed pumpkin, well drained
1
⁄
4
cup milk
1. Assemble Mixer using flat beater.
2. Using speed 3, beat butter until soft, add sugar
and egg, cream until light and fluffy.
3. Sift flour, salt and cinnamon together.
4. Reduce mixer to speed 2, add pumpkin and milk
alternately with sifted ingredients into the
creamed mixture until just combined.
Do not over mix.
5. Turn scone dough out onto a lightly floured board
and knead lightly.
6. Roll or press scone dough out, cut into desired
shapes with a scone cutter. Place scone shapes
close together on a lightly greased and flour
dusted baking tray or lamington pan. Brush tops
with a little milk.
7. Bake in a preheated 220ºC oven for 10-15 minutes
or until cooked and golden brown.
8. Remove from tray or pan and cool slightly on a
wire rack. Serve warm.
12
4-6
Feta and roasted Mediterranean
vegetable quiche
1 small red capsicum, sliced
1 small yellow capsicum, sliced
1 small eggplant, cubed
2 zucchini, sliced
2 tablespoons olive oil
1 quantity wholemeal pastry (Recipe Page R22)
3 x 60g eggs
1
⁄
2
cup milk
Freshly ground black pepper and salt, if desired
1 cup feta cheese, cubed
1. Place vegetables into a baking dish lined with
baking paper, drizzle with olive oil. Toss to coat.
2. Bake in a preheated 200ºC oven for 30 minutes or
until tender.
3. Roll pastry to cover base and sides of 23cm
ovenproof pie plate.
4. Blind bake the pastry base in a preheated oven
200ºC for 15 minutes or until light golden.
Remove and cool slightly.
5. Assemble the mixer using the wire whisk.
6. Using speed 1, beat the eggs and milk to combine.
7. Place pie plate onto an oven tray. Layer roasted
vegetables and feta cheese into prepared pastry
case. Pour egg mixture over.
8. Bake in a preheated oven 250ºC oven for 10
minutes, reduce heat to 180ºC for 20 minutes or
until filling is set. Serve hot.
Wholesome fruit medley slice
200g butter, softened
1
⁄
2
cup caster sugar
1
1
⁄
2
cups (225g) wholemeal self-raising flour
1
⁄
2
cup (75g) plain flour
Filling
200g dried Fruit Medley, finely chopped
1 tablespoon honey
3
⁄
4
cup water
1. Assemble Mixer using flat beater.
2. Using Speed 5, beat butter and sugar until light
and creamy.
3. Sift flours together and, using Speed 1, gradually
add to the creamed mixture to form a soft dough.
4. Press two-thirds of the mixture, evenly and firmly,
into a 20cm x 30cm lamington pan lined with
baking paper. Cover and refrigerate.
5. Combine fruit medley, honey and water in a small
saucepan. Stir over medium heat until mixture
boils. Reduce heat and simmer for 5 minutes or
until liquid has evaporated. Remove from saucepan
and cool.
6. Spread cooled fruit mixture over chilled pastry
base. Crumble remaining pastry mixture and
sprinkle over fruit filling.
7. Bake in a preheated 180ºC oven for 20-25 minutes
or until cooked and light golden.
20-24
4-6
R26
Wholesome wholemeal
continued
