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Coconut meringue pies. Photography Kana Okada
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Coconut Meringue Pies
So indulgent you won’t believe it’s healthy too!
Preparation time: 20 mins
Cooking time: 25 mins
Servings: 8
Ingredients:
1/3 cup rolled oats
1 1/2 tsp brown sugar
3 tbs cornflour
3 tbs icing sugar, plus 1/4 cup, extra
340g tin skim evaporated milk
1 cup skim milk
2 eggs, separated, at room temperature
1 tbs coconut essence
1/4 tsp cream of tartar
1 eggwhite, at room temperature
2 tbs coconut flakes
Method:
1. Preheat the oven to 180°C. Spray four 10cm tart tins (or 8 mini tart tins) with oil. Process the oats to a coarse powder. Add the brown sugar and pulse to combine. Scatter over the tins and bake for 5 minutes. Remove.
2. Whisk the cornflour and 3 tbs icing sugar in a saucepan until combined. Gradually add the milks, whisking until smooth. Whisk in egg yolks.
3. Stir over medium-high heat for 5 minutes or until mixture bubbles and thickens. Remove and stir in the essence.
4. Put all the eggwhites in a large clean, dry bowl and add the cream of tartar. Use an electric mixer to beat on low speed for 1 minute, then beat on high for 3-4 minutes, reducing the speed occasionally as you gradually add the extra icing sugar. Continue to beat until the whites hold peaks.
5. Divide the custard among the tins. Dollop over the meringue and spread to cover the custard completely. Sprinkle with the coconut flakes.
6. Bake for 15 minutes or until browned. Cool completely, then refrigerate for at least 8 hours before serving.
Source: Diabetes Dtour Diet
Brazil Nut Brownies
These rich-tasting brownies are guaranteed to satisfy the cravings of any sweet tooth.
Preparation time: 15 mins
Cooking time: 30 mins
Servings: 12
Ingredients:
4 tablespoons trans-free margarine
30 g unsweetened chocolate
1 cup wholemeal plain flour
2⁄3 cup unsweetened cocoa powder
1 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄4 cups caster sugar
2 large eggs
1 large egg white
1 medium banana, mashed
1⁄2 cup Brazil nuts, chopped
1⁄2 cup dried tart cherries
1 tablespoon icing sugar (optional)
Method:
1. Preheat the oven to 180°C. Coat an 20 cm × 20 cm baking pan with cooking spray and dust lightly with flour. Melt the margarine and chocolate in a microwaveable bowl on high power for 30 seconds. Set aside.
2. Whisk together the flour, cocoa, baking powder and salt in a large bowl. Whisk together the caster sugar, whole eggs, egg white, banana and chocolate-margarine mixture in a medium bowl. Stir the banana-chocolate mixture into the flour mixture until well combined. Fold in the Brazil nuts and cherries. Place in the baking pan.
3. Bake for 30 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs clinging to it. Cool in the pan on a rack for 30 minutes. Turn out onto a cutting board and cut into 12 brownies. Sprinkle with icing sugar (if using).
Source: Salt Solution Cookbook
Sicilian Meatballs
A new spin on this old classic the whole family will love.
Preparation time: 10 mins
Cooking time: 8 mins
Servings: 6
Ingredients:
680g lean beef mince
3/4 cup fresh wholemeal breadcrumbs
1/2 cup pine nuts, toasted and coarsely chopped
2 eggwhites
1/4 cup currants
1/4 cup finely grated pecorino or parmesan
1/4 tsp ground cinnamon
Method:
1. Place all the ingredients into a large bowl and mix until just combined.
2. Form into small meatballs with wet hands. This mixture should make between 36 and 48 meatballs.
3. Cook under the grill, about 15cm from the heat, turning once, for 6 to 8 minutes or until meatballs are cooked through.
4. Serve meatballs with spaghetti and fresh tomato sauce.
