Royal icing
Put the sifted icing sugar and the egg whites into a large mixing bowl and beat together until they are smooth, white and fluffy. Beat the glycerine and lemon juice into the egg white mixture. 3 cups icing sugar, sifted 1 tablespoon glycerine [... more]
All Recipes AU |
Kung Pao Chicken (Chinese Chicken Stir Fry)
Chop chicken breast into 3cm pieces. Combine egg white, cornflour, sesame oil and salt in a bowl. Add chicken and toss. Set aside for 30 minutes. Combine rice wine, soy sauce, chicken stock and sugar in a small bowl. Heat oil in a wok. Stir fry ... [... more]
Australian Womens Weekly |
Lemon Jelly Slice
Preheat oven 200 degrees C. Place dry ingredients into a medium sized mixing bowl, stir in egg white. Melt margarine, pour onto ingredients, and mix well. Lightly press into a slab tin that has been coated with cooking spray. Bake 15-20 minutes ... [... more]
Australian Womens Weekly |
Strawberry & ricotta crêpes
Combine the milk, flour, 1 teaspoon of the sugar, the whole egg, egg white and melted butter in a blender and process until smooth. Let stand for 30 minutes. Spray a 20 cm nonstick frying pan with cooking spray and heat over moderate heat. Spoon ... [... more]
All Recipes AU |
Chocolate coconut roughs
Grate the chocolate, and combine in a bowl with the sugar and coconut. Add the beaten egg white to chocolate mixture and mix well. Drop small teaspoons of mixture onto baking paper, and bake in a preheated 160oC oven for approximately 20-25 ... [... more]
Australian Womens Weekly |
Boudin Rouge
When chilled, puree salmon fillets. Add egg white and season with salt, white pepper and nutmeg. Gradually add cream, until it is all incorporated. Stir through parsley. Place about 3/4 cup of the salmon mixture and mould it into a log shape ... [... more]
Australian Womens Weekly |
Ricotta-stuffed turkey breast
Preheat the oven to 180°C. Heat 2 teaspoons of the oil in a large nonstick frying pan over low heat. Add the garlic and cook for 1 minute. Add the spinach and cook, sturring occasionally, for 4 minutes. Let cool. Combine the ricotta, egg white, ... [... more]
All Recipes AU |
Frosted Red Grapes with Mascapone
Blend marsala with mascarpone. Cover and chill until ready to serve. Pull grapes off stalks, lightly brush with egg white and lightly coat with castor sugar. Place on tray and freeze for 1/2 hour before serving with flavoured ... [... more]
Nutrition Australia |
Egg White Omelette Filled with Silverbeet, Tuna and ...
Beat egg whites lightly and season with salt and pepper. Melt a knob of butter in an Wait for the foam to subside, then pour in the egg whites and cook over a high heat, lifting the edges of the omelette and tipping uncooked egg underneath. When ... [... more]
Australian Womens Weekly |
Triple Chocolate Liqueur Mousse
Dissolve gelatine in water, cool. Beat egg yolks, cream and gelatine until thick & creamy, divide into 3. Beat egg white until firm peaks form, fold 1/3 into each custard mixture. Using electric beaters, beat NESTLÉ Dark Melts and rum into one [... more]
Nestlé |
Hazelnut Dacquiose
Preheat oven to 170°C. Line 3 baking sheets with baking paper. Trace a 22cm circle on each. Beat egg white until soft peaks appear. Gradually add the sugar (this process should take about 6 or 7 minutes). Fold through cornflour and ... [... more]
Australian Womens Weekly |
Chocolate mousse tart
Preheat the oven to 180°C. Grease a 25-cm non-stick tart tin with a removable base lightly. Combine the crumbs, egg white and honey. Press crumb mixture onto bottom and side of tart tin to make a crust. Bake 10 minutes. Cool. Put 3 tbsp water in ... [... more]
All Recipes AU |
