Below are some authentic Australian recipes
Pavlova 4 egg whites 1 cup very fine sugar 2 heaped teaspoons cornflour 1⁄2 teaspoon vanilla essence 1 cup whipped thickened cream 2 passionfruit 3 kiwis 2 bananas 200 g (7 oz) strawberries Preheat oven to 180°C (350°F). Grease a 18 cm (7 inch) round baking pan and dust lightly with a little cornflour. Beat the egg whites until soft peaks form and gradually beat in the sugar. Beat until the mixture is thick and the sugar is dissolved. Carefully fold in the cornflour and vanilla essence. Spoon into the baking pan . Reduce the oven heat to 150°C ( 300°F) and place in oven. Bake for 1 hour. Let stand for 5 minutes before turning onto a serving plate. Allow to cool completely before decorating with the whipped cream and sliced fruit. Lamingtons 120g (41⁄4 oz) butter 2/3 cup sugar 2 eggs, beaten 2 cups self raising flour 1/3 cup milk 1⁄2 teaspoon vanilla essence 30g (1 oz) butter 1⁄2 cup boiling water 3 cups icing sugar 1/3 cup cocoa 1 teaspoon vanilla essence 2 cups desiccated coconut Preheat oven to 180°C (350°F). Grease a lamington tray (31cm x 25 cm, 12.2"x 9.8").Cream butter and sugar, until light and fluffy. Gradually add the eggs and mix well. Add flour and milk alternately to the mixture, stirring gently after each addition. Add vanilla essence. Stir. Spread batter in tray and bake for 35 minutes. Turn out and cool on a wire rack. Melt butter in 1⁄4 cup boiling water. Sift icing sugar with cocoa. Add butter/ water mixture, mixing well. Add vanilla essence and enough of the remaining water to form a thin icing. Cut cooled cake into 30 squares, dip each square in icing, then roll in coconut and leave to dry on a wire rack.
ANZAC Biscuits ANZAC stands for ‘Australian and New Zealand Army Corps’. It is not quite clear, whether the first ANZAC biscuits were baked in WW1 or WW2. 1 cup flour 1 cup rolled oats 3⁄4 cup desiccated coconut 3⁄4 cup brown sugar 1⁄2 teaspoon baking powder 120g (41⁄4 oz) butter 2 tablespoons golden syrup Combine flour, oats, coconut, sugar and baking powder. Melt butter and add golden syrup. Stir over low heat until syrup has melted. Add butter mixture to dry ingredients, mixing until smooth. Roll mixture into small balls. Place on greased baking tray and flatten slightly. Bake in preheated oven at 150°C (300°F) for about 15 minutes. Makes 35. Banana Dessert * 2 Ripe bananas * 100 g Self-raising flour * 1/2 ts Castor sugar * 1/2 ts Lemon juice * 100 g Castor sugar * 1 ts Cinnamon * 1 c Oil for frying Instructions: Strawberry or rasberry jam Mash bananas with 100 g of castor sugar and lemon juice add flour and mix to a thick paste. Heat oil in a small pan to smoking point then turn heat to low. Use 2 teaspoons to push one teaspoon of dough into the oil doing no more than 6 at a time. Turn puffs over and keep turning for 2 minutes. Remove with a slotted spoon drain and roll in cinnamon and sugar. Serve with jam. Yield: 40 Servings : Easy Macadamia Ginger Cookies 1 cup (8oz) macadamia butter (bought or home-made) 1 cup (8oz) caster sugar 1 egg, lightly beaten 125g (4oz) ginger preserved in syrup, chopped, OR crystallised ginger, chopped Instructions 1. Turn on the oven to 170 C (350 F). Put all the ingredients in bowl and mix well. 2. Dollop heaped teaspoons of the mixture (it will be sticky) on a greased baking tray. 3. Flatten slightly with a wet fork.
4. Bake for about 15 minutes until they're light brown. Leave them on the trays for a couple of minutes then place on racks to cool. Alternative: Decorate the cookies with gluten-free chocolate bits, instead of, or as well as, the ginger. Press the chocolate bits into the hot cookies straight after taking them out of the oven. Note: If you have trouble buying macadamia butter, just process some raw macadamias in a food processor until they turn into macadamia butter. If it's too stodgy, add a few drops of water. Aussie Rice Salad 3 cups jasmine rice, cooked 1⁄2 cup peas 1 onion, chopped 1 small can corn 1 red capsicum, diced some bacon flavoured bits 1⁄4 cup soy sauce 1 tablespoon mayonnaise 1 tablespoon Allspice 1 tablespoon fresh coriander Combine rice, vegetables and bacon bits. Mix soy sauce, mayonnaise, Allspice and coriander. Stir sauce under the rice mixture. Coconut Loaf 2 teaspoons (7g) dried yeast 1 tablespoon fine sugar 1⁄2 cup milk, warmed 3 eggs, lightly beaten 1⁄2 teaspoon coconut essence 23⁄4 cups plain flour 11⁄4 cups coconut 1⁄2 cup fine sugar, extra 120 g (41⁄4 oz) soft butter Grease a 14cm x 21cm (5.5" x 8.3") loaf pan. Combine yeast, sugar and milk in bowl. Cover, stand in warm place for 15 minutes. Stir in eggs and essence. Combine flour, coconut and extra sugar in large bowl. Stir in yeast mixture, mix to a firm dough, knead for 5 minutes. Cover, stand in warm place for about 1 hour or until dough is doubled in size. Knead dough until smooth, gradually knead in small pieces of the soft butter. Place dough into prepared pan and stand in warm place about 40 minutes or until doubled in size. Bake at 200°C (400°F) for 20 minutes. Reduce heat to 180°C (350°F), bake further 40 minutes, covering loaf with foil if beginning to overbrown. Stand for 5 minutes, then turn onto a wire rack to cool. dust with sifted icing sugar just before serving, if desired.