Category Archives: aussie

Green & Gold Pavlova

Happy Australia Day!

Pavlovas are easy to put together, quick to create & the only wait time is the hour or so it takes to bake. This is also a sugar-free recipe, so perfect if you’re trying to cut back on the sweet stuff!

To make our ‘Pav’ a bit more Aussie we added green & gold food colouring to the whipped egg whites. If you’ve never made a Pavlova before just remember to make your the egg whites are beaten within an inch of their life.  They need to be super thick peaked in that bowl!!
You will need:
6 egg whites
1/2 tsp cream of tarter
2 tbsp cornflour
1/4 cup Natvia for Baking
Green & Gold food dye

Preheat a fan forced oven to 120 degrees.
Using an electric mixer beat the egg whites until stiff peaks form. This should take at least 6-8 minutes. But by bit sprinkle in the remaining dry ingredients while continuing to beat the mixture. 

Once thoroughly combined, use a spoon to split the egg whites in half. Using a spoon in each add a couple of drops of food dye to each bowl. One green, one gold. The colours will darken one they’re in the oven so don’t add too much dye as it will add too much moisture to the mixture.

Line a baking tray with baking paper and slowly dollop spoonfuls of the coloured mix in a circular pattern. Be creative & alternate the colours too. The egg whites should stay in position & easily sit atop of each other if they have been whipped enough. 

Place your finished Pavlova design into the oven & let it bake for an hour. 

Once baked- it should be hard & crisp to the touch on the outside, fluffy inside, use a skewer to test.
Allow the Pav to cool in the oven with the door ajar for about 20 minutes & then transfer to a wire rack to cool completely.

Serve with whipped cream & mangos & kiwi fruit for added Green & Gold.

24 Days of Salad: Tasting Plate

This has to be my favourite type of salad.

A bit of everything without the pile of greens! 
Usually a plate of lettuce with a few chopped up vegetables isn’t exactly enticing but a small variety of vegies and sauces displayed right, look much more appealing.
Try mushrooms, mini capsicums, pretzels (yes pretzels), nuts, mayonnaise and cheeses can make all the difference. It almost turns into a platter, hence tasting plate.

I used egg free mayonnaise, salsa and some left over salad dressing (see my radish and apple post) from a previous day as my sauces. I find it fun to dip the vegetables rather than have a ‘dressing’.
I had a few bits and pieces left in the fridge- half an avocado, some olives and mushrooms so I added some sliced capsicum, feta, artichoke hearts & mung bean sprouts.
It’s a light dish, and was my dinner after finishing work at 9pm.
The calories are fairly low too, but types of mayonnaise and depending on dressings or dips used can make all the difference.
I prefer to eat vegan or vegetarian when I can and I find the alternatives, like vegan mayonnaise and cheeses feel better during digestion and give my stomach a lighter feeling. I find there’s less bloat too.
There are so many ‘better’ options these days and so many things can be made from scratch too.