If you were looking for information on New Zealand, you can exit the premises now, because you'll probably get more information on the movie set site for The Chronicles of Narnia through wikipedia than reading this.
At the end of February, my school will have its 3rd (thats because its only been open for three years) annual Multicultural Fair, sponsored by the clubs of the school. Being a member of the GSA at my school, my club chose or was assigned or picked-out-of-a-hat...the country of New Zealand.
Now, this is going to be hard, because most people think of New Zealand as an extension to Australia, and it isn't! I know, shocked me too. It just has a similar culture to Australia's due to proximity.
But, being the nice guy that I am (usually) I volunteered to make food to sell at our New Zealand Booth. And I have decided to either make Afghan Biscuits (cookies made with chocolate and cornflakes, oddly) and/or Pavlovas (meringue dessert with whipped creme and fruit on top). All proceeds go towards our GSA for future projects and whatnot.
The proceeding measurements were converted from the Metric system to the semi-retarded American unit of measurement, so some measurements will be a little weird.
RECIPE FOR: Afghan Biscuits (chocolate/cornflake cookies)
Cookie Batter:
14 tbls. of Butter (that's almost a cup, but not so much)
6 tbls. of Sugar (regular white table sugar, none of this au natural cr@p)
1 and 2/5 cups of flour (you may use whole wheat, if you prefer)
3 tbls. + 1 tsp. of unsweetened cocoa Powder
2/5 cups crushed cornflakes (you may use 1/2 cups, if you like yours crunchy)
Chocolate icing:
2 cups of powdered sugar
1 tbls. of melted butter (this is for flavor, use too much, and you'll end up making a fluffy frosting instead of shiny, hardened icing)
1 tsp. vanilla essence (extract)
1 and 1/2 tbls. of milk
2 tbls. unsweetened cocoa powder
To make icing: Combine the sugar and melted butter, and stir in the vanilla extract. Add the cocoa powder and mix until blended. Add the milk (vary the amount of milk, depending on your sweetness preference)and beat until smooth.
Using room temperature butter, cream the butter and sugar using a stand mixer, hand mixer, or bowl and spoon. When creamed (it will appear pale yellow and grainy) add the flour and the cocoa gradually. When combined and still somewhat lumpy, fold in the cornflakes ( yo don't want to overmix at this point, or you will crush the cornflakes further, you still want a crunchy texture). Spoon dollops of batter on a greased or parchment-lined cookie sheet and bake at 350 degrees F for 15 minutes (time varies upon oven ranges, check so that the cookies are browned on the edges) Let cool, and ice with chocolate icing and top with sliced nuts of your choice (almonds or walnuts would be good, but no peanuts)
RECIPE FOR: Pavlovas (Meringue dessert with whipped creme and fruit)
Meringue
4 egg whites
1 tsp. of vanilla essence (extract)
2 tsps. of vinegar (regular, white vinegar--PLEASE no balsamic vinegar!!)
1 cup of sugar
Whipped Creme
This recipe is rather ambiguous, and hard to mess up. Depending on the ammount of whipping cream you use, its best to use either the smallest or second smallest size available, coming in 4 oz. containers and 8 oz. containers, respectively. Beat with a stand mixer or hand mixer, or with a little elbow grease, an egg beater. Gradually add sugar (using 1 tbls. per 1/2 cup of unwhipped creme, and 1 tsp. of vanilla essence for flavor) and beat until stiff peaks form. DO NOT OVERBEAT, or you Whipped creme will turn into butter.
Preheat your oven to 300 degrees F and grease a cookie sheet or oven tray. Beat your egg whites with hand mixer or stand mixer, until very stiff. Fold in the vinegar and vanilla essence. Add sugar (gradually, if you want to be careful, but if you want to be dangerous, go ahead and add it all in at once) and beat until smooth. Form individual pavlovas on cookie sheet with a 4 inch diameter, or one large one about the size of a round, medium cake (9 inches). Put in the oven, and immediately reduce temperature tom 200 degrees F. Bake for 90 minutes.
PRECAUTIONS: They should come out crunchy and browned on the outside, and the consistency of a marshmallow on the inside. ABSOLUTELY DO NOT OPEN THE OVEN DURING BAKING TIME. If your curious as to what it looks like, most ovens today come with lights and oven windows, so DO NOT OPEN YOUR OVEN DOOR. LIKE AT ALL. OR I WILL COME TO YOUR HOUSE AND THROW THE PAVLOVA ON YOUR FACE AND/OR FLOOR.
To assemble your pavlova(s), cool your pavlovas before putting the whipped creme on top, and arrange sliced fruit on top, with kiwis being the original, but various berries being good as well.
I hope you enjoy your Afghan Biscuits and Pavlovas, and coming soon: Hokey Pokey (in lieu of Multicultural fair/New Zealand desserts).
January 22, 2010
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