19
Pasta Dough
Makes 4 serves
1 ¼ cups ‘OO’ flour (An alternative is
plain flour.)
½ tsp salt
2 x 59g free range eggs, at room
temperature
1 tbsp olive oil
1 tbsp cold water
Plain flour, extra, to dust
1.
Place the flour, salt, eggs and olive
oil into the small mixing bowl with the
dough hooks attached and knead for
1 minute on speed setting 1.
2.
Remove from the mixing bowl and
process through a pasta maker to
make pasta or wrap in cling wrap and
store in the refrigerator for up to 3 days
or in the freezer for up to 3 months.
NOTE:
Throughout mixing, you
may need to scrape down the
sides of the bowl and push the
bowl in a anti clockwise direction.
Pavlova
Makes 8 serves
6 x egg whites (59g eggs)
1 tsp cream of tartar
1 ¼ cup caster sugar
300ml pure cream
¼ cup pure icing sugar
300g strawberries, hulled, halved
300g raspberries
2 x passionfruit, flesh only
1.
Place the eggs into the large mixing
bowl with the beaters attached
and whisk on speed setting 12 until
soft peaks appear, approximately
30 seconds.
2.
Add the cream of tartar and then
the sugar, one tablespoon at a time,
mixing well after each addition. Whisk
for approximately 7 minutes in total.
3.
Scoop out onto the baking tray in a
round shape approximately 10cm
high and 20cm across and smooth
using a spatula. Place into the oven
for 50 minutes and turn the oven off.
Place a wooden spoon in the oven
door and allow the pavlova to cool
inside the oven.
4.
To whip the cream, place the cream
and icing sugar into the small mixing
bowl with the beaters attached
and whisk until stiff peaks form,
approximately 45 seconds.
5.
Top the pavlova with cream,
berries and passionfruit and
serve immediately.
