Christmas Pavlova Wreath

This dessert is a spectacular finish to your Christmas lunch or dinner. Surprisingly it is no more difficult to make than a normal pavlova, you just have to get the shape right. I've topped mine with fresh berries and cherries, but you can top with whatever you like.

You will need:
- Large baking tray- a round one will work best for this, I didn't have one though.
- Something round to measure a circle- I used the bottom of a loose bottom tart tin
- Non-stick baking paper
- pen/pencil

Ingredients:

For the pavlova:
6 egg whites, at room temperature is best so just separate them an hour or so before you want to use them
1 Cup caster sugar
1 teaspoon white vinegar
1 teaspoons cornflour
1 heaped teaspoon vanilla bean paste

Topping:
400ml Thickened cream
1 teaspoon vanilla bean paste
3 teaspoons icing sugar
Fruit of your choosing

Method:
1. Pre-heat oven to 120°C

2. Line your baking tray with baking paper. Place your round object on the tray, use a pen or pencil to trace around the object. It should be approx 20-25cm in diameter as a rough guide. Turn the paper over so you don't get ink or lead on the pav!

3. Using electric hand beater or a stand mixer, whisk the egg whites until soft peaks form.

4. Add the caster sugar one spoonful at a time, beating well between each addition. Beat until the mixture looks very shiny and will be quite stiff.

5. Add the vinegar, cornflour and vanilla. Beat until they have been mixed. in.

6. Using a large spoon, place dollops of the egg white mixture around the perimeter of the circle you created.

7. Once you've got your shape, flatten the top to create a flat surface for the cream and fruit to sit on.

8. You may need to use something to weigh your baking paper down so it doesn't stick to the pav, I used a couple of knives.

9. Bake for approximately 2 hours. It will go a slight golden colour, but should be crispy all over, and marshmallowy in the centre.

10. Turn the oven off and leave the door ajar for the pavlova to cool down completely.

11. Once cool, take it out of the oven. Mine cracked quite a bit, however that is easily covered up by the cream and fruit.

12. When you're ready to serve Carefully remove it from the baking paper, whip the cream, vanilla and icing sugar to soft peaks. Top the pavlova with the whipped cream and fruit and enjoy!

Recipe: Herb & nut cheese log

This is a great little recipe to put together if you're asked to bring nibbles to a party. It's something a bit different to just a normal block of cheese and very very moreish!

Ingredients:

200g white castello cheese, at room temperature

250g cream cheese, at room temperature

60g nuts (I used almonds)

¼ teaspoon dried chilli flakes

½ cup mixed herbs, finely chopped (I used chives and dill)

1 lemon

Salt & pepper

 

Method:

 

1. In a food processor, chop the nuts and dried chilli until chopped into very small pieces. Place into a bowl.

 

 

2. Place cream cheese, white castello, salt & pepper and a squeeze of lemon juice into the food processor. Blend until well combined and smooth. Taste it at this stage and add more lemon if you think it needs it.

 

 

 

3. Add herbs to the nuts and chilli, mix together.

4. Place a large piece of cling film on the bench. Put ¾ of the nut/herb mix along the edge of the plastic closest to you, leaving a border all around.

5. Place the cheese mix along the top of the herbs/nuts. Sprinkle remaining herbs/nuts on top.

6. Fold the bottom edge of the plastic completely over the log to enclose it, then continue to roll it up. Twist each end and keep rolling it on the bench until you have a nice cylindrical shape.

7. Place on a plate and put in the fridge for a couple of hours, or overnight. Remove from fridge about ½ an hour before you are going to serve it. Unwrap it and serve with pita crisps or biscuits.

Recipe: Hazelnut & chocolate salted caramel slice

This is a very decadent slice, and it makes heaps! It's probably best made when you need to feed quite a large crowd and or can take the leftovers to work for others to eat!

Ingredients:

125g butter, melted

1 teaspoon vanilla bean paste

1 Cup Self raising flour

½ cup plain flour

½ cup firmly packed brown sugar

120g skinned hazelnuts, chopped

200g dark chocolate, chopped (I used Lindt 70% for cooking)

2 x tins caramel top 'n' fill

½ teaspoon salt (or to your taste)

Method:

1. Pre-heat oven to 180°C. Grease & line a lamington tin.

2. Combine the melted butter and vanilla paste.

 
3. Mix together the 2 flours and brown sugar in a large bowl, breaking up any large lump of brown sugar.

4. Add the melted butter into the flour and combine well.

5. Place into the base of lamington pan, spread out using your fingers. Use a flat bottomed glass to pack down firmly.

 

6. Bake in the oven for 15-20 minutes, until lightly browned. Set aside and allow to cool.  

7. Mix together the chopped hazlenuts and chocolate.

8.

 

9. Spread caramel over the cooled base. Sprinkle the nuts and chocolate over the top.

 

10. Bake for 15-20 mins until the caramel is set. You will need to allow to cool and set in the fridge for a few hours or overnight before serving.

Recipe: Mushroom Risotto

Some people are a bit daunted by the thought of making risotto, however it is really easy, You've just got to have some patience and muscle power, because you do have to stand there and stir for awhile. This recipe will easily serve 4  or more as a side dish to a piece of chicken or steak.



 



Ingredients:

100g butter

2 Tablespoons olive oil

150g Mushrooms, sliced

1L chicken stock + 2 Cups water

1 large onion, chopped

2 cloves garlic, chopped or crushed

2 Cups Arborio rice

¾ white wine

50g Parmesan cheese

2T chopped chives

Salt & Pepper

Method:

1. Place 20g butter and 1 tablespoon of olive oil in a large heavy based saucepan over medium high heat.

2. Once butter is melted and foaming, add mushrooms. Cook until lightly browned.

 

 

3. Meanwhile in a medium saucepan, add the stock and water and heat to just below boiling and then turn down to a simmer.

 

4. When the mushrooms are cooked, remove from the pan. Turn the heat down to medium and add 20g butter and remaining oil, add in the onion, cook until softened then add the garlic. Cook for a further 1-2 minutes.

 

5. Add the rice to the pan and turn the heat up to high. Stir until it is coated in the oil and smells toasty (1 min or so). Add in the wine and stir until it has absorbed.

 

6. When the wine has evaporated, add in 1-2 ladle fulls of stocks and stir until that has absorbed. Add another 1-2 ladle fulls and stir until that has been absorbed.

 

7. Keep repeating this until you have approx 1 cup of liquid left. At this stage, taste the rice to see how far away it is from being cooked. If it is still quite crunchy, you may need to add more water to the 1 cup you have left. Add more liquid until the rice is cooked.

 

 

8. Once it is cooked, turn off the heat and return the mushrooms and any juices to the rice. Add in the remaining 60g butter and the Parmesan cheese. Stir this in. Put the lid on for 5 mins to allow the butter and Parmesan to melt and absorb and for the rice to relax.

 

9. Season with salt and pepper and stir through the chives.



Recipe: Lattice Slice

This is a really easy recipe to whip up the night before an event. It's perfect for a morning or afternoon tea.

Ingredients:

250g Unsalted butter
3/4 Cup Caster Sugar
1 teaspoon vanilla extract/essence
250g cream cheese, at room temperature
1 Tablespoon gelatin dissolved in 1/2 cup boiling water
2 packet Arnott's Lattice biscuits

Method:

1. Cream butter and sugar together until light and fluffy
2. Add vanilla, Cream cheese and dissolved gelatin and mix until well combined.

3. Lay first packet of biscuits, top side down over the base of a large container.

4. Pour over the cream cheese mixture and smooth the surface.
5. Top with the second packet of biscuits, top side up.

6. Refrigerate overnight or until well set.
7. Use a serrated knife to cut the biscuits in 1/2 to serve.