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1 Cup Self Raising Flour 
2 Tablespoons Sugar
1 Tablespoon Melted Butter
½ Cup Milk
½ Teaspoon Bi-carb Soda 
1 Teaspoon Lemon Juice
1 Egg 
Pinch Salt
Sift the flour into a bowl, add the salt, soda, sugar and milk then beat at relatively low speed until well mixed. Now beat at higher speed then fold in the butter. Cook large spoonfuls of the mixture on hot grill or fry pan flipping once

. . . .~oOo~. . . .
1948 Original Barbecue Sauce

Ingredients :

1 med. Onion, chopped 
2 x Cloves garlic, minced 
2 tbl Butter or margarine, melted 
1 can (14 1/2 ounce) whole tomatoes 
1 can (8 ounce) tomato sauce 
1/2 cup Chopped celery 
1/3 cup White vinegar 
1/4 cup Chopped green pepper 
2 x Fresh celery leaves, chopped 
1 x Bay leaf 
3 tbl Molasses 
1 1/2 tsp. Salt 
2 tsp. Dry mustard 
2 tsp. Hot sauce 
1/2 tsp. Ground cloves 
1/2 tsp. Ground allspice 
2 x Lemon slices

Method : 

Sauté' onion and garlic in butter in a saucepan until tender. Stir in tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes; stir occasionally. Remove and discard bay leaf and lemon slices. Process mixture through a food mill or in a food processor, if desired. Use sauce for basting, or serve with chicken.
Yield: 3 cups. 

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Jubilee Cake

1 desert tsp. butter
1 tbs. sugar
2 cups mixed dried fruit peel
1 egg
1/2 cup milk
1 1/2 cups sr flour

Rub butter into the flour, then add the rest of the dry ingredients.
Mix with the beaten egg and milk.  Place in a well greased cake tin
and bake for half an hour in a moderate (350 F).
While cake is still hot pour over a thin layer of icing sugar.
Sprinkle with dried coconut.

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8 slices white bread
30 gm butter
160 gm pitted dates, chopped (about 1 cup)
4 eggs
46 gm (¼ cup) caster sugar
750 ml (3 cups) milk
1 teaspoon vanilla essence
½ teaspoon ground nutmeg

Grease 5 cm deep ovenproof dish (6 cup capacity). Remove crusts from bread. Butter bread, cut in half diagonally. Place half the bread, buttered side up, in prepared dish, sprinkle with dates, top with remaining bread. Whisk eggs, sugar, milk and essence in bowl. Pour milk mixture over bread, stand 10 minutes, sprinkle with nutmeg.
Place dish in baking dish, pour in enough boiling water to come halfway up side of dish, bake, uncovered, at 160°C for about 1¼ hours or until custard is set.

Serves 6.

Recipe best made just before serving.
Freeze: Not suitable.
Microwave: Not suitable.

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Peanut Roughs

1 cup salted peanuts
1 cup sr flour
2 cups rolled oats
1 cup coconut
1 cup soft brown sugar
1 egg beaten
4 oz. margarine, melted
2 tbs. honey

Mix the dry ingredients together in a bowl.  Add the remaining ingredients and drop in teaspoonfuls onto a greased tray. Bake in a moderate oven for 12 to 15 minutes, or until golden. Loosen and allow to cool on a try.
Makes about three and a half dozen biscuits.

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THE PAVLOVA ~ *Sigh* a 'Pav' is to die for!!


This desert was named after the great Russian ballerina Anna Pavlova. 

Anna Pavlova (1881 - 1931) was the most famous classical ballerina of her era.  She toured the world up to 1925. It seems a chef in KB's home town of Adelaide, created the pavlova after he had seen Anna Pavlova dance,  saying that he wanted to create a dessert that was as light and airy as her dancing.

There is a bit of controversy in that both Australia and New Zealand claim to have invented the pavlova.  Nevertheless, it is immensely popular in both countries.

. . . .~oOo~. . . .


175g (6 oz) castor sugar 
3 egg whites 
5 ml (1 tsp.) corn flour 
5 ml (1 tsp.) white wine vinegar 
5 ml (1 tsp.) vanilla essence 

Draw 15 cm (6 inch) circle on non-stick baking paper to line baking sheet.  Whisk egg whites in large grease free bowl until stiff and peaking.  Add half sugar, whisk until meringue is glossy (over whisked meringue goes runny).

Mix corn flour, vinegar and vanilla essence to smooth paste.  Fold in egg whites with remaining sugar.  Spoon meringue in circle on prepared baking sheet.  Swirl lightly with knife.  Cook until paper can be easily peeled away.

Fan oven:  140° C 1 hour.  Conventional oven:  160° C 1 hour.

Cool on wire rack.  Remove paper.  Complete with toppings of your choice.

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Classic Aussie/Kiwi Pavlova

Ingredients :

4 x Egg whites 
1/2 tsp. Salt 
1 1/2 cup Caster sugar 
1/2 tsp. Vanilla 
1 tsp. Vinegar 
1 tbl Corn flour 
1 1/4 cup (300 ml) cream, whipped 
    Strawberries, sliced 
    Kiwi fruit, peeled and thinly sliced 
    Passion fruit pulp 

Method :

Place egg whites and salt in a large, CLEAN and DRY bowl and beat until soft peaks form. (When eggs are drawn out of the bowl they should just fall over at the peak). Gradually add the sugar, a tablespoonful at a time, beating well after each addition. Lightly fold in the vinegar, vanilla and corn flour. 

Turn out onto a prepared (greased and floured) round plate and mould the mixture into a large round shape (approx. 40 cm in diameter) with an indentation in the centre.

Bake at 120 c (this equals 250 f) for 1 1/2 hours or until firm to touch.
Cool in the oven.

When cool, place on serving plate, fill with whipped cream and decorate with strawberries, sliced kiwi fruit and passion fruit pulp.

. . . .~oOo~. . . .
Kingfisher Pavlova

Recipe by Executive Chef, Anthony Spegel, 
Kingfisher Bay Resort & Village
Fraser Island, Aussie

Ingredients :

6 x Egg whites 
1 1/2 cup Granulated sugar 
2 tbl White vinegar 
1 tsp. Vanilla 
1/4 tsp. Cream of tartar
2 tbl Cornstarch 

3 cup Raspberries 
1 tbl Icing sugar 
2 cup Strawberries, quartered 
2 cup Blueberries 

Method : 

In bowl, beat egg whites until soft peaks form. Gradually beat in sugar, one third at a time, until stiff and glossy. Beat in vinegar, vanilla and cream of tartar. Using fine sieve, shake cornstarch over top; fold in gently.

On parchment paper lined baking sheets, form meringue into 8 ovals about 3-1/2 inches long. Bake in 275F 140C oven for 50-60 minutes or until meringues are crispy outside but still soft inside. Let cool.
[Meringues can be stored, uncovered, at room temperature for up to 8 hours]

Three Berry Compote: Puree 1 cup of the raspberries; pressing through sieve into sauce pan. Stir in icing sugar; cook over low heat just until heated through. Stir in strawberries, blueberries and remaining raspberries. Let cool. [Compote can be refrigerated in airtight container for up to 1 day]

To serve, place 1 meringue on each plate. Spoon compote next to meringue. Serve with whipped cream and a macadamia nut or almond praline, and fresh mint.

. . . .~oOo~. . . .
Foolproof Pavlova

Ingredients :

4 x Egg whites (eggs at room temp) 
1 1/4 cup Extra fine or regular white sugar 
1 tbl Cornstarch 
1 tsp. White vinegar
1 tsp. Vanilla 
1 1/2 cup Whipped cream (whip just before using) 
    Fresh seasonal fruit (sliced kiwifruit and sliced strawberries are gorgeous)

Method : 

Preheat oven to 350
Place egg whites into clean bowl of an electric mixer. 
Add sugar and beat on high speed for 10 minutes, 
or till thick and glossy and mixture forms stiff peaks.

Mix the cornstarch, vinegar, and vanilla to a smooth paste. 
Add this to the egg white mixture and beat on high 
for a further 4 minutes.

Place a sheet of baking paper on a cooky sheet 
and mark an 8 inch circle on the baking paper. 
Spoon the pavlova mixture into the center 
of the circle and spread to 7 inch circle.

The pavlova will spread to fill the 8 inch circle during baking.
Place the pavlova in the oven and reduce the temperature to 210. 
Bake for one hour. 
Turn the oven off and leave the pavlova in the oven to cool. 
When ready, spread top with whipped cream and top 
with fresh seasonal fruit. 
Can spread the whipped cream down about one 
to two inches on sides of pavlova.

. . . .~oOo~. . . .

Serves 12 - 14
6 egg whites, chilled
pinch of salt
450 gm castor sugar
3 tablespoons Andronicus café blend or gourmet blend coffee

1 x 440 gm tin of sweetened chestnut purée
300 ml thickened, lightly whipped

250 gm castor sugar
1/4 cup water

To make the meringue:
Preheat oven to 110 C (230 F). Cover a large biscuit tray with foil and butter generously. Beat the eggs with the pinch of salt until they make soft peaks. Add about one third of the sugar and continue to beat until well dissolved. Repeat this twice. Lastly, fold in the coffee. Spoon onto the prepared tray in a large oval mound with raised edges and cook on the second shelf from the bottom of the oven for 1 1/2 to 2 hours or until meringue sounds hollow when lightly tapped. This will depend on the size and height of your pavlova. Turn off the oven and leave for 30 minutes. Remove to a draught free place and allow to cool.

To make the chestnut cream:
Whip the chestnut purée until soft. Fold through the whipped cream

To prepare the toffee:
Lightly oil a small swiss-roll tin. Bring the castor sugar and the water to the boil in a heavy pan over medium heat. Continue to cook, without stirring until the toffee is nut brown and a little forms a soft ball when dropped into a glass of clean water. Taking care to avoid splashes of hot toffee, pour onto the prepared tin and leave to set. Once the toffee is hard, twist the tin and the toffee will break into sharp spears. Put into an airtight container.

To serve:
Place the meringue on a suitable platter. Fill the centre with the chestnut cream and garnish with spears of the toffee glass. Serve immediately. 

. . . .~oOo~. . . .

If you have a REAL desert sweet tooth...
you'll find 60 odd varieties of pavlova recipes HERE! ... ENJOY!

. . . .~oOo~. . . .

Pages ~ 1 ~ 2 ~ 3 ~ 4 ~ 5


teaspoon 5 ml teaspoon 1/6 oz
tablespoon 20 ml tablespoon 2/3 oz
cup 250 ml cup 8 oz
  30g   1 oz
  50g   1 2/3 oz
  200g   7 oz
  250g   8 oz
  400g   14 oz
  500g   16 oz
  600g   21 oz
  650g   23 oz
  700g   25 oz
  750g   26 oz
  800g   28 oz
  1 kg   35 oz
  100 ml   3 fl oz
  120 ml   4 fl oz
  150 ml   5 fl oz
  300 ml   10 fl oz
  800 ml   26 fl oz
  850 ml   28 fl oz
  900 ml   1 qt
  1L   35 fl oz


Celsius Fahrenheit Description
110 225 Very cool
130 250  
140 275 cool
150 300  
170 325 very moderate
180 350 moderate
190 375  
200 400 moderately hot
220 425 hot
230 450  
240 475 very hot


Cm Inches Cm Inches
3 1 12 5
15 6 18 7
20 8 22 9
24 9.5 25 10
26 10.5 28 11
30 12    


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