Pavlova/Meringue

 

4 egg whites

1 cup castor sugar

300ml cream, whipped

Fruit, e.g. strawberries, kiwifruit, bananas, mango, passion-fruit

In a clean, dry bowl, beat egg whites on high speed, until soft peaks form (about 1min). Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy (about 10mins). Spoon mixture onto lined tray to form a 20cm round. Bake in 120C for 1-1.5hrs or until it feels dry and crisp. Turn oven off and leave to cool in oven with door ajar (about 1hr). Top with whipped cream and fruit.

via Women's Weekly Basic Cookbook

Mocha Truffles

3/4 cup thickened cream
30g butter
400g dark choc, chopped
3 tsp coffee liqueur
400g white choc, chopped
2 tsp vege oil
1 Tbs instant coffee powder, extra

Heat cream and butter in a medium saucepan over medium heat until just boiling. Remove from heat. Add dark choc to mixture, do not stir. Stand at room temperature for 5mins. Stir until smooth. Stir in coffee and liqueur. Transfer choc mixture to a bowl and refrigerate for 2-3 hours or until mixture is firm enough to roll. Line 2 oven trays and using 1 1/2 tsp of choc mixture roll into small balls (make sure hands are cold). Put truffles on prepared trays, cover and freeze 30mins or until firm.

Microwave white choc and oil uncovered on medium for 2-3mins, stirring every minute with a metal spoon until melted. Stand 5mins to cool. Use 2 forks to dip truffles, one at a time, in melted chco. Let drip, then place back on trays. Stand at room temperature until almost set. Sprinkle with coffee powder, then refrigerate 30mins or until set.

Pistachio Lime Balls

250g butter, softened
Rind of 2 large limes, finely grated
1/2 cup pure icing sugar
2 cups plain flour, sifted
1 cup roasted pistachio nuts, coarsely ground
Green sugar
Icing sugar, extra

Beat butter and lime rind in large bowl until pale. Add icing sugar and beat. Add flour and beat until combined. Add nuts and use a wooden spoon t o mix until dough comes together. Preheat oven 180C. Line oven trays. Roll dough into small balls, then roll in green sugar to coat. Put balls on trays and flatten slightly. Refrigerate until form, approx 15mins. Bake 1 tray at a time for 12-15mins or until bases are light golden. While biscuits are hot, sprinkle with extra icing sugar. Stand 10mins on trays then transfer to wire rack to cool.

Coconut Snowballs

200g white chocolate
1/3 cup cream
100g blanched almonds, chopped
1 cup sponge cake or macaroon finger biscuits, crumbed
1 1/2 cup shredded coconut

Melt the white chocolate in a heatproof bowl over a pot of simmering water, or in the microwave, stirring every 20secs. Fold in cream, almonds and biscuit crumbs. Let the mixture cool to room temperature. Roll teaspoons of the mixture into balls and then roll in the coconut, place on a lined tray and refrigerate.

Cherry Ripe Bites

4 cups desiccated coconut
400g glazed cherries
2 Tbs cherry brandy essence
3 drops red food colouring
400g tin sweetened condensed milk
375g dark chocolate
30g copha

Combine coconut, cherries, essence, food colouring and condensed milk in a bowl. Mix well. Roll heaped teaspoons into balls and refrigerate until firm. Melt chocolate and copha together. Re-roll balls before dipping in chocolate. Set aside to set. Re-dip balls for an extra thick chocolate layer.

Chocolate Truffles

 

1 packet plain biscuits
1 cup coconut
2 Tbs cocoa
1 tin condensed milk
1/2 cup coconut extra

Crush biscuits into fine crumbs. Mix crumbs, coconut and cocoa together in a large bowl. Mix in condensed milk. Roll into walnut sized balls, coat in coconut. refrigerate for 20-30min

Russian Caramels

125g butter
1 1/2 cups brown sugar
2 Tbs golden syrup
1 can condensed milk

Melt butter, add sugar, syrup and milk. Stir well all the time it is cooking (about 20mins) or until it begins to leave the side of the pan. Set in buttered square or oblong tin. When nearly set, mark deeply into squares. Cut and wrap when cold.

Use sturdy saucepan. Cook SLOWLY

Crystallised Ginger

500g fresh ginger
sugar
water

Peel and thinly fresh ginger. Place sliced ginger in a heavy saucepan, Cover with water. Cook gently until tender, about 30 minutes. Drain off water. Weigh the cooked ginger and measure an equal amount of sugar. Return ginger to saucepan, add sugar and 3 Tablespoons water. Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated. Reduce heat and cook, stirring constantly, until almost dry. Toss cooled ginger in sugar to coat. Store crystallised ginger in an airtight jar for up to 3 months.

Coconut Ice

Uncooked
I50g icing sugar
1/4 tsp cream tartar
1 egg white
3 Tbs condensed milk
1 cup coconut
pink food colouring

Sift icing sugar and cream of tartar into basin. Make well in centre, add lightly beaten egg white and milk. Stir in half the coconut, then work in remaining coconut by hand. Turn onto board, divide in half, colour one half pink. Press white half evenly over base of well-greased bar tin. Top with pink half, spread evenly. Cut into squares once set.

Cooked
2 cups sugar
1/4 tsp cream of tartar
1/2 cup milk or water
1/2 cup coconut
pink food colouring

Boil sugar, cream of tartar and water or milk to 113C, stirring occasionally. Divide mixture into two and colour one half pink. Add coconut to both halves and beat until thick. Press into greased tin in white and pink layers. Allow to become quite cold before cutting.

Honeycomb

1 1/2 cups sugar
1/3 cup golden syrup
1/3 cup honey
1/3 cup water
2 tsp carb soda

Combine all ingredients except soda. Stir constantly over low heat until sugar dissolves. Increase heat. Boil until candy thermometer is exactly 140C. Reduce heat as low as possible and keep temp at 140C for exactly 15mins. (It is important not to let temp increase or decrease. If temp rises, remove pan from heat occasionally to reduce.) After the 15mins, remove pan from heat, take out thermometer. Allow bubbles to subside. Using a wooden spoon, quickly beat in finely sifted soda. Pour immediately into well-greased deep 7 1/2" cake tin. Spread quickly and evenly. When cold, remove from tin and break into pieces.

Ice Magic

1/2 cup icing sugar
3 Tbs cocoa
125g copha
1 tsp vanilla
5 drops peppermint essence (optional)

Sift icing sugar and cocoa into small basin. Melt copra over low heat and gradually stir into icing sugar until smooth. Stir in vanilla and peppermint essence. Can be used immediately or stand container in hot water to melt to runny consistency again. Store in cupboard.

Meringues

3 egg whites
1 cup castor sugar

Beat egg whites till frothy and stiff. Add 1/2 sugar and beat till thick. Fold in remaining sugar. Place in small spoonfuls or pipe on greased lined tray 2cm apart. Bake in slow oven (120-140C) for 1- 1 1/2 hours until dry. Sprinkle with 100's and 1000's.

Sugar coated peanuts

500g raw peanuts (with red skins on)
2 cups sugar
2 cups water
1 tsp pink food colouring

Combine all ingredients in large, heavy frying pan. Do not stir at all. Shake pan a little to distribute food colouring. Bring to boil, boil steadily 10mins without stirring. Remove from heat. Stir with a fork until peanuts become sugar coated. Turn out and cool on tray.

Turkish Delight

2 cups sugar
3 cups water
1/4 tsp tartaric acid
3/4 cup cornflour
1 3/4 cups icing sugar
4 drops rosewater
few drops pink food colouring

Put sugar and 1/2 cup of water in saucepan, stir over low heat until sugar has dissolved, brushing down sides of saucpan regularly. Bring to boil, reduce heat, simmer until syrup reaches 115C (approx 20mins). Add tartaric acid, remove from heat. Combine cornflour and icing sugar in bowl, add 1/2 cup water, stir until smooth. Bring remaining water to boil, add to cornflour mixtrure, stiring continually. Put into saucepan, stir over medium heat until boils and thickens, add hot syrup gradually, mixing over the heat until well blended. Continue to boil gently exactly 30mins, without stirring. The mixture should be a pale straw, transparent colour. Add the rosewater amd food colouring. Pour into greased deep 20cm square tin. Stand several hours or over night until set. Cut into squares with wetted knife. Toss the squares in combined 1 cup sifted icing sugar and 1 cup cornflour. Store in air tight container.

Mint Turkish Delight
Substitute 2 drops of oil of peppermint and 1 Tbs of creme de menthe for the rosewater and food colouring.

Plain Toffee

2 cups sugar
3/4 cup cold water
1 Tbs vinegar

Place all ingredients in saucepan. Stir over heat until sugar is dissolved. Bring to boil, do not stir. Cook until syrup is golden brown. Remove from heat, allow bubbles to settle. Pour into small paper patties or into a tin and mark into squares.

Option: Sprinkle 100's and 1000's on top.


Creamy Peanut Toffee
60g butter
1/2 cup sugar
1 Tbs golden syrup
3/4 cup condensed milk
1/2 tsp vanilla
1/2 cup unsalted peanuts

Combine butter, sugar and golden syrup in heavy pan. Stir constantly over low heat. Cook, stirring 8mins or until straw coloured. Add vanilla and peanuts. Mix well. Pour into flat tray or set in 15cm slab tin. When set cut or break into squares.

White Christmas

2 cups Rice Bubbles
2 cups powdered milk
1 cup sifted icing sugar
1 cup coconut
1/2 cup glace cherries
185g copha
1/4 cup lemon juice

Combine all ingredients except copha and lemon juice. Pour copha and lemon juice over. Stir. Press into slab tin. Refrigerate until firm and cut into bars.