Home' Christchurch Mail : August 16th 2012 Contents Scrummy
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 flavours.
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.
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.
CHRISTCHURCH MAIL, AUGUST 16, 2012
Healing honey: Manuka honey has many health benefits and researchers
continue to discover its seemingly never-ending and amazing properties.
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 alterna-
tive medicine, Molan says, as tri-
als on more than 3500 parti-
cipants 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 continues
into its many healing properties.
Eat your greens
Fewer than half of New Zealand-
ers 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 vit-
amins, minerals and phytochemic-
als and to help prevent cancer,
heart disease, obesity, 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. Eating healthily should be
part of everyday life. Use veget-
ables as often as you can, includ-
ing in omelettes and pizza, and
hidden in mash or bolognaise
sauce. Don't make lollies the only
treat. Save fruit like watermelon
and pineapple for special occa-
Winter is almost over, and a
change in season usually brings a
change in eating habits. The nor-
mal winter foods we've been scoff-
ing are not just about satisfying
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 counteract them.
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
Breakfast of champions -- you
can't beat porridge.
Replace the toasted sandwich
with a wholegrain bread sandwich
without butter but with stacks of
Wholegrain pasta provides
energy and fibre -- but use a
vegetable-based sauce rather than
Drink plenty of water and exer-
cise 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 they did in the
1980s. The figures for New Zea-
land eggs are even healthier.
The nutritional make-up of an
egg is very much influenced by
what a hen is eating,'' says Dr
Lucy Waldron of LWT Animal
Nutrition Ltd. A diet rich in
nutrients will produce a healthier
egg for the consumer.'
Compiled by Angela Waller
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