DELICIOUS DELIGHTS FOR AUSTRALIA DAY

We all love a public holiday, so why not celebrate with some delicious delights.

LAMINGTONS

INGREDIENTS

• 125g butter, softened
• 1 cup caster sugar
•  1/2 tsp vanilla extract
•  3 eggs
• 1 3/4 cups self-raising flour, sifted
• 1/2 cup milk
• 2 cups Coles Desiccated Coconut

Icing

•  3 1/2 cups Coles Soft Icing Mixture
•  1/4 cup cocoa powder
•  1 tbsp butter, softened
•  1/2 cup boiling water

STEP 1

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).

STEP 2

Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.

STEP 3

Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.

STEP 4

Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

Click on the link to see more information https://www.taste.com.au/recipes/lamingtons-2/1e80f6e8-a459-4b79-814b-cfeda0cf3116

PAVLOVA

INGREDIENTS

• 6 (59g) eggs, separated
• 1 1/4 cups (270g) caster sugar
• 2 tsp Coles Cornflour
• 1 tsp white vinegar
• 1/2 tsp vanilla extract
• 300ml thickened cream
• 2 tbsp pure icing sugar, sifted
• juice of 2 limes
• Finely shredded rind of 2 limes
• 2 Lady finger bananas, thinly sliced diagonally
• 3 golden kiwifruit, peeled, thinly sliced
• 2 starfruit, thinly sliced
• Pulp of 2-3 passionfruit

STEP 1

Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.

STEP 2

Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

STEP 3

Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Pour lime juice into a ceramic or glass bowl. Add banana slices and toss to coat with juice. Drain. Decorate pavlova with banana, kiwifruit, starfruit, passionfruit and lime rind.

Click on the link to see more information https://www.taste.com.au/recipes/pavlova-3/e62d3cc8-a69d-4ae3-8a6d-5226751a274d