PAVLOVA ROLL

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For me this is the best dessert I've ever made! I love this Pavlova Roll recipe because it's not too sweet and very soft.  It's really delicious especially when you put passion fruit pulp on top of it! Try this delicious Pavlova of mine! I'm pretty sure you will love it too just like my family and friends!

How To Make Pavlova Roll:

4 egg whites
1/2 cup (110g) caster sugar
2 tablespoons caster sugar, extra
2 cups (500ml) thickened cream, whipped
250g strawberries, halved
2 medium kiwi fruit, sliced
2 tablespoons passionfruit pulp

1.  Preheat oven to moderately hot. Grease 26cm x 32cm swiss roll pan, line base with baking paper,  extending paper 5cm over edges of long sides of pan.

2.  Beat egg whites in small bowl with electric mixer until soft peaks form; add sugar, in batches, beating until dissolved between additions. Spread the mixture into prepared pan.

3.  Bake in moderately hot oven about 10 minutes or until lightly browned. Turn meringue onto sheet of baking paper sprinkled  with extra sugar. Gently peel away and discard lining paper; stand meringue 2 minutes.

4.  Spread a third of the whipped cream over slightly warm meringue. Place strawberries and kiwi fruit lengthways along centre of meringue; roll meringue firmly from long side, using paper as a guide. Cover; refrigerate 30 minutes. Trim ends, cover top of meringue roll with remaining cream; decorate with passionfruit pulp. Cover; refrigerate until ready to serve.

TIP: This recipe can be made 3 hours ahead; store, covered, in refrigerator.

SPICED ROASTED CHICKEN

We always love to roast a whole chicken! It's the family's favourite!

OX TAIL SOUP

My ox tail soup! Very delicious... good for winter! My family loves it sooo much!  Cooked in a slow cooker for 10 hours!!! The result? So tender and the soup is so yummy!

SPICED LAMB SHANKS

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"The best way to cook your lamb shanks is to use this kind of recipe!  My family and friends says that this is the best lamb shanks they've ever tasted!  I really love this guys! I hope you can try this one...one day! I love to make this one all the time!"

HERE'S HOW TO MAKE IT:

Preparation: 10 minutes

Cooking: 1 hour 55 minutes (made mine into 3 hours)

2 French-cut lamb shanks

Plain flour, to dust

1 tablespoon vegetable or rice bran oil

1 medium brown onion, halved, thinly sliced

1 medium carrot, coarsely chopped

1 fresh long green chilli, finely chopped 

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1 1/2 cups chicken stock

1/4 cup chopped, dried pitted dates (optional)

Preferred vegetables, couscous and lemon wedges, to serve 

or mashed potatoes and greens (optional)

1. Preheat oven to 160 degrees/ 140 degrees fan forced. Coat lamb in flour; dust off excess. Heat oil in a 2- litre (8 cup) flameproof and oven-proof dish over moderately high heat.  Add lamb; cook for 2-3 minutes or until seared. Transfer to a heatproof plate. Add onion and carrot to dish; cook and stir for 3 minutes. Add chilli, cumin and cinnamon; cook and stir for 30 seconds or until fragrant.

2. Return lamb to dish. Add stock and dates. Bring to the boil. Remove from heat. cover with a tight-fitting lid. Bake for 1 hour 30 minutes or until lamb is tender. Remove from oven. Stand for 5 minutes. season with salt and pepper.

3. Serve with mixed vegetable couscous and lemon wedges or mashed potatoes.