COAST to COAST AUCKLAND TOURS – RECIPES
‘Coast to Coast Tours’ recipe for mini PAVLOVAS
INGREDIENTS: 2 Egg Whites. A pinch of salt. Vanilla essence (about 1tsp). White sugar (almost 1cup).
UTENSILS: A clean bowl. A cup (I use a white one because it will show-up any yolk that may have gone in by mistake). A measuring cup. An egg-separator. A spoon. A spatula (scraper). An electric egg-beater.
AND, your baking tray, lined with non-stick paper (or silicon sheet).
Using the egg-separator, separate the yolk from the white (taking care not to get any yellow into the whites, as this will prevent them from beating)
Whip/beat the egg whites and salt using an electric egg beater,
until the mixture is stiff and no large air bubbles remain. (About 1-2 minutes). Then SLOWLY add in small amounts of the sugar, beating all the time. (Another 2 minutes)
Add in 1 tsp. Vanilla Essence with the last amount of sugar
– this mixture will start to turn glossy.
Spoon small sized amounts onto a baking tray that has been lined with NON-STICK baking paper. (Do not attempt to make meringues without this paper (or silicon sheet), as they WILL stick!)
Bake in the oven for 10 mins at 150 C then turn heat down to 110 C for a further 60 mins. The pavlovas will rise and turn a very pale golden colour. *Oven temperatures and times may vary!
At the end of cooking, turn off the heat, and leave the pavlovas in the oven.
DO NOT OPEN THE DOOR for at least another 60 mins.
(They must ‘cool-down’ and must NOT be warm when you put whipped cream on them.)
USE Double cream, that has been “whipped” / beaten with an egg beater.
TO STORE: Put in an air-tight container, OR, they can be frozen! (Put in a strong box for protection).
These are a great dessert to make ahead-of-time.
Enjoy your Pavlova’s for a special dessert! …try to use sour fruits to give contrast to the sweetness.
AND NOW, my mini Pavlovas comes as part of our new Epicurean Afternoon Tea tasting platter!
TIP: what to do with left-over egg yolks???
…Seal them in a container of water and put in the fridge. These will last for 48 hours!
‘Coast to Coast Tours’ recipe for TAMARILLO CHUTNEY
INGREDIENTS:
1Kg Brown Sugar, 1T mixed spice, 1D salt, Large pinch of cayenne pepper, 600 ml malt vinegar
24 tamarillos – these need to be skinned, and the best way to do this is to place into a large bowl and pour boiling water over them. Wait for a few minutes, then start peeling. This is a bit of a messy job, and your hands may get stained slightly brown…but it’s not too bad!
600g granny smith apples ['green/cooking' apples]
600g brown onions
Apples, onions, and tamarillos all get finely minced.
Put ALL ingredients into a large ‘preserving’ pan.
Mix everything very well, bring to the boil then cook on a low-med heat. (Do not boil ‘hard’ as the mixture will burn, you just need a gentle movement of heat). Cook for 3-4 hours, stirring very frequently! [at the start of cooking, this mixture is a RED colour but changes to a brown colour during cooking]
1 hour into cooking…see the mixture is thickening and has turned slightly brown
and now after 3-4 hours…no ‘liquid’ seeping through the slots of the spoon
Sterilise medium sized-jars by baking in the oven (180C for 20 minutes)
Bottle the mixture. Both the mixture and the jars need to be reasonably hot.
Seal with the screw-top lid….and now the hard part is to store it (for at least a month) to mature!!
you can eat it straight away, but the flavour certainly improves with age
SERVING SUGGESTION: we use our tamarillo chutney on cold-cuts of meat, but our favourite is on BBQ lamb,
so if your group has lunch at our Homestead, I will serve this chutney.
AND NOW, my Tamarillo Chutney comes as part of our new Epicurean Afternoon Tea tasting platter!
‘Coast to Coast Tours’ recipe for FEIJOA JELLY
Cut up the washed fruits 
and put into a large pan. Add just enough water to barely cover the fruit.
Cook until very soft. 
Strain, but do NOT squeeze! 
Re-strain this juice using a fine sieve. 
Measure (in cups), how much juice there is.
Bring this liquid back to the boil 
Add 1 cup of sugar to each cup of juice you have 
and the juice of a large lemon (to assist setting) 
Keep stirring while this is simmering 
It produces a lot of ‘scum’ 
but just keep removing this periodically. Keep testing for setting (by placing a little bit of the jelly into the fridge).
Cool slightly and pour into small-sized sterilised jars and seal. 
AND NOW, my Feijoa Jelly comes as part of our new Epicurean Afternoon Tea tasting platter!
