Home' Central Canterbury News : August 15th 2012 Contents 20 CENTRAL CANTERBURY NEWS, AUGUST 15, 2012
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What you need
6 egg whites at room temperature
2 cups caster sugar
1 tsp vanilla essence
1 tsp malt vinegar
2 tsp cornflour
Preheat oven to 115 degrees Celsius. Line two oven trays with
nonstick baking paper. To prevent the baking paper from slipping,
lightly drizzle a few drops of oil on to the trays first.
Break the eggs, one at a time, into two cups, separating the
whites from the yolks. Transfer each egg white into a large, very
clean glass or metal bowl. This allows you to check each egg and
remove any pieces of shell, if required. Plus, if you break the yolk
of one egg, you haven't lost the whole batch. Egg whites won't
whip if there's any yolk in them. Grease in the bowl or on the egg
beater will also prevent whites from reaching a proper volume.
That's why you can't use a plastic bowl.
Beat the egg whites with an electric egg beater until the egg
whites form soft peaks.
Add the caster sugar slowly into the egg whites by adding a
teaspoonful of sugar at a time. The mixture will become thick and
glossy. Allow about 10 minutes to do this process.
Add the vanilla essence, vinegar and cornflour and beat.
Place dessert spoons of the mixture closely together on to the
oven trays and bake for 45-55 minutes until the meringues are
crisp and dry. Keep the meringues small or the mixture won't
crisp on baking. If meringues are still soft after 45 minutes, turn
the oven off and leave them in the oven until dry and crisp.
When cool, store in an airtight tin or container.
Zingy twist: The lime pie looks and tastes
Marvellous meringues: Super simple sweetness.
There is nothing better than
indulging in a home-made
dessert. Meringues are easy,
quick, and a great
accompaniment to most
This recipe is a twist on the Kiwi favourite - the lemon meringue pie.
What you need
1 cup biscuit crumbs (eg digestive biscuits)
2G3 cup blanched almonds
50g unsalted butter
grated zest of 1 lime
3 large eggs, separate yolks and whites
1 can sweetened condensed milk
1G2 cup lime juice (about 3 to 4 limes depending on how juicy
1 tsp grated zest
1G3 cup caster sugar
Combine the biscuits and the almonds in a food processor
and blitz until you have a course crumb consistency. Add the
grated lime zest and melted butter and stir them through.
Press this into a 20cm pie plate. Bake at 180 degrees
Celsius for 10 to 15 minutes until the crust is starting to turn
In a large bowl beat the egg yolks with the condensed milk
adding a little of the lime juice and zest at a time. Pour this into
the prepared shell.
In a clean grease-free bowl, beat the egg whites until they
start to become foamy. Add a tablespoon of the sugar at a time
until you have a glossy thick meringue.
Spoon this on to the top of the pie and bake at 180C for 15
minutes or until the meringue starts to just lightly brown on the
tips. Refrigerate for two hours until ready to serve. Can be
made a day in advance.
Healing honey: Manuka honey has
many health benefits and
researchers continue to discover its
seemingly never-ending and
New Zealand's active manuka
honey has made headlines lately
for its special antibacterial
properties. Honey is fascinating
-- it never goes bad and is the
only food eaten by humans that
is made by insects.
researcher, Professor Peter
Molan, won an award this year
for his research into the efficacy
of honey-based wound dressings.
Clinicians should not dismiss
honey-based products as
alternative medicine, Molan
says, as trials on more than
3500 participants showed that
its efficacy as a wound dressing
is no less than that for other
wound dressings. Honey has
been used for centuries to treat
sore throats and coughs and
modern research supports its
effectiveness. Research con-
tinues into its many healing
Eat your greens
Fewer than half of New Zea-
landers are eating the optimal
amount of fruit and vegetables,
the 5+ a Day Charitable Trust
reports. We're encouraged to eat
five-plus fruit and vegetables a
day for vitamins, minerals and
phytochemicals and to help pre-
vent cancer, heart disease, obes-
ity, diabetes, stroke, high blood
pressure and other conditions.
Some tips for parents include:
Practise what you preach. If you
nag your kids to eat healthy food
but don't do the same, they'll
hardly be inspired to try it. Eat-
ing healthily should be part of
everyday life, rather than trying
to get everyone to eat a day's
worth of greens at once, by nag-
ging or yelling. Use vegetables
as often as you can, including in
omelettes, quiches and pizza,
and hidden in mash or
bolognaise sauce. Don't make
lollies the only treat. Fruit
kebabs with marshmallows are
a healthy treat.
Winter is almost over, and a
change in season usually brings
a change in eating habits. The
normal winter foods we've been
scoffing are not just about satis-
fying hunger but help warm us
up. With summer just around
the corner, now is the time to
transition to healthier eating.
Little things add up and you
need a good dose of exercise to
Try swapping your coffee and
sugar for green or herbal teas
for a refreshing change that is
also high in antioxidants. They
contain absolutely no sugar and
even come decaffeinated.
Breakfast of champions -- you
can't beat porridge.
Replace the toasted sandwich
with a wholegrain bread sand-
wich without butter but with
stacks of salad vegetables.
Wholegrain pasta provides
energy and fibre -- but use a
vegetable-based sauce rather
Drink plenty of water and
exercise 30 minutes a day.
Scramble for eggs
Scientists at the Institute of
Food Research and the British
Nutrition Foundation have dis-
covered that eggs in the UK con-
tain nearly a quarter less satu-
rated fat than thy did in the
1980s. The figures for New Zea-
land eggs are even healthier.
Compiled by Angela Waller
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