Get It - Dec 2012
Get FruityholidayFor thetoothsweetDelightful alternativeto the traditionalChristmas fruitcakeOne of our favourite things aboutChristmas is undoubtedly good food.Delicious feasts prepared over days, itcan be baked, roasted, poached, peeled,mashed or even liquidised, and we loveit.Especially when it comes to dessert.Unfortunately, unless there has beena disaster in the kitchen in need of a fireextinguisher, Zululanders are not likelyto get the white Christmas pictured onall our cards.In fact, even Santa Claus, donning histhick black boots and fleecy red suit,dreads visiting the Zululand Observereach year to light the Christmas tree.At Christmas time, the heat is on inZululandFor that reason we have searchedfar and wide for an alternative to theheavy Christmas fruitcake that ourgrandparents loved so much; somethinglighter and cooler to grace your diningtable come December 25.Chef Siza Ngcongo from theUmfolozi Casino Resortrecommends a delicious Pavlova forsuch an occasion.‘It is fresh and delicious and is notheavy, so it complements a Christmasmeal perfectly.‘Also, it is easy to prepare and willmake you look like a culinary whizz.’Step 1Before you do anything, make yourmeringue according to methoditemised. Remember to leave themeringue in the oven to cool.Remove the grease-proof paper andplace on a plate.Step 2Whip up your pouring cream withsome sugar and vanilla essence tocreate a light and fluffy chantilly.Just be careful not to overdo it – noone wants butter on their meringue!You can also prepare your fruit byslicing or dicing as you desire.Step 3Gently spoon the chantilly creamover the meringue and arrange thefruit as you desire.Serve immediately.Ingredients:4 cups egg whites at roomtemperature2 cups castor sugar2 tbsp white vinegar2 tbsp cornstarch1 tsp vanilla extract2 cups normal sugar5 cups pouring creamAssorted seasonal fresh fruit.Making yourmeringue1 - Preheat the oven to (180°C) andplace the rack in the middle of theoven. Line a baking tray with greaseproofpaper and draw a circle andsprinkle with sugar.2 - In a clean and dry large sized metalbowl, beat the egg whites with a cleanand dry electric mixer on mediumspeed, until the whites form soft peaks.3 - Gently sprinkle the castor sugarand vinegar into the egg whites, oneteaspoon at a time. It is important toremember not to add all the sugarat once and never stop beating theeggs until you finish the sugar. Youregg whites should now be glossy, stiffpeaks.4 - Sprinkle the cornstarch on themeringue and fold in gently with aplastic spatula. Add the vanilla andgently fold the mixture again.5 - Now gently spread the meringue inthe circle on the foil to make a circularbase. Make sure the edges of themeringue are slightly higher than thecentre so you have a very slight well inthe middle.6 - Bake the meringue for about 25 minat 180°C and then for an additional 30minutes at 160°C, or until it goes a lightgolden brown.7 - At this point, turn off the oven, butleave the meringue inside with thedoor slightly open until the meringuecools completely. When you turn theoven off, the meringue will still look‘wet’ and uncooked. It is cooked and asit cools it will begin to crack slightly andlook crunchy.Photographer: Megan Erasmus00 20 Get It Zululand June December 09 12
Tips to remember:• You need only prepare thisdish shortly before serving, as thecombination of the cream andour famed humidity will cause themeringue to lose its crunchy texture.• You can use any fruit, but seasonalfruits make creating your masterpiecea little cheaper and easier.• When you are folding your otheringredients into the egg whites, makesure you fold, and do not mix, as thiswill cause your whites to flop, notfluff.Visit us to view our wideselection and range ofpackaging cateringand baking itemsFancy lacemuffin cup holdersPaper & foildoiliesPhotographer: Megan ErasmusServiettes48 Piece nozzlesetSilicone chocolatemouldCharacter cakepansIcing gun setRed velvet cake mix &plastic icing & marzipanGinger boy & girl cutters& Silicone muffin cup setCake liftersCake knifeCutters - various83 Bullion Boulevard, Richards BayTel: 035 789 7584 / 035 789 7572 • Cell: 082 836 6528Fax: 035 789 5850 • Email: fampak@lantic.netDecember 12 Get It Zululand 21
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Tips to remember:
• You need only prepare this
dish shortly before serving, as the
combination of the cream and
our famed humidity will cause the
meringue to lose its crunchy texture.
• You can use any fruit, but seasonal
fruits make creating your masterpiece
a little cheaper and easier.
• When you are folding your other
ingredients into the egg whites, make
sure you fold, and do not mix, as this
will cause your whites to flop, not
fluff.
Visit us to view our wide
selection and range of
packaging catering
and baking items
Fancy lace
muffin cup holders
Paper & foil
doilies
Photographer: Megan Erasmus
Serviettes
48 Piece nozzle
set
Silicone chocolate
mould
Character cake
pans
Icing gun set
Red velvet cake mix &
plastic icing & marzipan
Ginger boy & girl cutters
& Silicone muffin cup set
Cake lifters
Cake knife
Cutters - various
83 Bullion Boulevard, Richards Bay
Tel: 035 789 7584 / 035 789 7572 • Cell: 082 836 6528
Fax: 035 789 5850 • Email: fampak@lantic.net
December 12 Get It Zululand 21
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