Strawberries Romannette & Light Crepes- ANNETTE SYM
Mix yoghurt and Fruche together in a medium mixing bowl. Fold in juice, cointreau and strawberries. Refrigerate until required. Beat egg whites and milk together with a whisk, gradually add in flour, mix to a smooth batter. Coat a non stick ... [... more]
Australian Womens Weekly |
Little Lime Friands - LYNDEY MILAN
Preheat oven to moderately hot (200°C). Grease 30 mini-muffin pan holes. Place egg whites in a medium bowl; whisk lightly until combined. Add butter, almond meal, sifted icing sugar and flour then rind and juice. Whisk until just combined. Divide ... [... more]
Australian Womens Weekly |
Honey and Cinnamon Friands
Prepare the friand tins by generously brushing with melted butter or cooking spray. Combine the flour in a bowl with the almond meal, caster sugar and vanilla. Whip the egg whites with salt until firm peaks, and fold through the dry ingredients. ... [... more]
Australian Womens Weekly |
Wattleseed Pavlova
Preheat oven to 130°C. Line a baking sheet with baking paper. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, 2 tablespoons at a time until mixture is thick and glossy, adding the vinegar and wattleseed with the ... [... more]
Australian Womens Weekly |
Fruit and Nut Health Slice
Combine honey and glucose in a small saucepan and bring to the boil. Reduce heat to low and simmer for approximately 5 minutes. Set aside. Whip the egg whites until soft peaks, then whisk in the honey mixture whilst hot. Add the remaining ... [... more]
Australian Womens Weekly |
Floating Islands
Whisk the egg whites to stiff peaks. Gradually whisk in the sugar and lemon juice. Spoon the meringue in large egg shapes onto the water and simmer gently for about 4 minutes on each side. Remove with a slotted spoon and drain on paper ... [... more]
Australian Womens Weekly |
Zucchini Cake
Grease and line deep 23cm cake tin. Preheat oven to moderately slow (160°C or 140°C fan-forced). Beat the egg whites until they form stiff peaks. With the motor operating, add the egg yolks, sugar and a pinch of salt, beating until fully ... [... more]
Australian Womens Weekly |
Angel Food Cake
Sift flour into a bowl. Sift again. Repeat this process about 4 or 5 times. Beat egg whites with a pinch of salt. Add tartar and continue beating until firm. Gradually start beating in the sugar. Fold in vanilla essence and then flour. Do this ... [... more]
Australian Womens Weekly |
Berry Pavlovas
Beat egg whites in small bowl with electric mixer until stiff peaks form. Gradually add caster sugar, beating well between additions. Fold in vinegar and cornflour. Spoon 1/4 cupfuls of mixture onto baking paper lined baking trays. Using a small ... [... more]
Australian Womens Weekly |
Chocolate chip muffins
Coat 12 cup muffin tray with cooking spray. Beat egg whites, sugar and essence for 1 minute in a medium size mixing bowl. Stir bi-carb soda Annette Sym Serving size: Serves 6 into apple sauce (it will froth), then add to bowl. Stir in milk and ... [... more]
Australian Womens Weekly |
Prawn and Scallop Ravioli with Wilted Lettuce, Sherry ...
Saute the onion and garlic in the sesame and olive oil and cook till soft. Remove from the heat and cool completely. Blend the prawn meat and half the scallops in a food processor till smooth, add egg whites and blend until just combined. Stir in ... [... more]
Australian Womens Weekly |
Raspberry Friands - LYNDEY MILAN
It's always lovely to finish the meal with a little something sweet, or have a bite with coffee or tea through the day. Grease 24 mini muffin pan holes (11/2 tablespoon/30ml capacity). Place egg whites in a medium bowl; whisk lightly until ... [... more]
Australian Womens Weekly |
