Since coming to Australia all those years ago there has been lots of debate about 2 significant things the first in Bacon and Egg Pie and what should go in it? And the other is of course who first cooked the mighty Pavlova.
Bacon and Egg Pie to the purest don’t include tomato, peas or cheese, its egg and bacon (I'm a purest), a little salt and pepper and the best flaky pastry you can buy or make. I introduced this marvel of cooking to Nick on a trip out to the Hay Plains last year when we stopped for dinner on the side of the road and I produced a big chunk of cold pie, he’s sold on them.
And how easy to make! Line a pie tin with pastry add some cooked and chopped bacon (as much as you like) add enough eggs to fill your pie (you can beat these slightly or not), season and pop a pastry top on. Brush the top with a little beaten egg to add shine and pop into a hot oven. By the time the pastry is deliciously golden brown the eggs will be cooked and the pie ready to serve hot or cold.
The Pavlova has been in the news recently with a lot of debate over who first produced this desert. Finally the result has been announced - the first recorded recipe was in New Zealand. I laughed at one comment by an older Australian and very well known cook who said it couldn’t be New Zealand as they don’t get passionfruit there, actually they grow wild in many gardens in New Zealand (not a native) and in Australia rare to find and when you do, very expensive. Shows what she knew.
Anyway, over Christmas I observed a friend making Pavlova and really needing to take the pressure off I have included the easiest of recipes I have tried and fail safe too.
Easy Pavlova
You will need an electric beater for this, I use my Kitchen Aid.
A note about EGGS you need large eggs, room temperature and several days old – most of you won’t have an issue there your eggs are probably months old if purchased from the supermarket, up to 6 months we recently read!
Preheat your oven to 180C with the rack in the centre. Place a piece of baking paper on an oven tray.
Make sure your mixing bowl in clean and dry.
4 egg whites
1 ½ cups caster sugar
½ teaspoon vanilla essence
1 teaspoon white vinegar
1 teaspoon cornflour
4 tablespoons of boiling water
Place all ingredients into the mixer; add the boiling water last and beat for about 10 minutes or until the mixture is shiny and stiff.
Spoon out onto your baking paper and place in the oven bake for 10 minutes, lower the heat to 150C and bake a further 45 minutes. Turn the heat off and allow to cool in the oven for at least an hour.
Transfer to serving platter, cover in whipped cream and fruit of choice. Just please don’t add bananas ….please.
Good luck, Love
Mary
No comments:
Post a Comment