Raspberries, cherries and strawberries to decorate
Step 1: Preheat oven to 120°C. Line tray with baking paper. Use a round baking tin to draw one large circle on the baking paper (22cm) then draw another circle inside it approx. 13cm wide.
Step 2: Beat egg whites and salt in a large bowl until soft peaks form. Beat in sugar slowly until meringue is stiff and shiny.
Step 3: Sprinkle sifted cornflour & vinegar over the meringue mix and fold in lightly.
Step 4: Grab a dessert spoon and scoop a dollop of meringue. Place this dollop between the outside and inside line. Repeat until a ring of meringue is complete. Create a second layer of meringue on top of the first until second ring is complete.
Step 5: Flatten the top by smoothing the meringue and place in oven for 2 hours. When time is complete, turn off the oven and leave meringue in the oven until completely cool. This is very important as there will be less risk of the meringue cracking and collapsing.
For the Raspberry Coulis: Blend fresh raspberries, lemon juice and sugar together until sugar has completely dissolved. Set aside until required.
Step 6: When cool, spread with whipped cream, drizzle on Raspberry Coulis then decorate with cherries, pomegranates, strawberries, raspberries and mint.
Enjoy your beautiful Christmas dessert with glasses of fresh sparkling water!
Watermelon Icy Poles
1 cup fresh lime juice
1 small watermelon, chopped
Cut watermelon and puree, strain, add lime juice.
Pour into moulds, top with sparkling water, add sticks and freeze.
Salt & Pepper Squid
Ingredients: (makes 6)
170ml sparkling water
1 tsp sea salt
1 tsp freshly ground pepper
Sunflower oil (for frying)
500g squid, cleaned and cut into 6cm pieces
1 red chili, finely sliced
Lime wedges (to serve)
Step 1:Mix together 120g of the cornflour and the sparkling water to make a batter. Season the remaining cornflour with salt and pepper.
Step 2:Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
Step 3:Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chili for the last few seconds.
Step 4:Drain on kitchen paper and serve with lime wedges, fried red chili and seasoning! Enjoy!
2 cups flour
1/3 cup caster sugar
25g butter, melted
2 tsp baking soda
1/2 tsp salt
1 cup non-fat Greek yogurt
Whisk all the ingredients in a bowl until combined
Heat a non-stick frying pan over medium heat, brush with butter and use 1/4 cup mixture for each pancake. Cook until bubbles appear on surface, turn and cook until through.
Repeat with remaining mixture and enjoy!
2 cups self-raising flour
1/4 cup caster sugar
85 grams of butter, cut into small pieces
1/4 cup milk
3/4 cups soda water
1/2 cup dried blueberries, tossed in a little flour (or any kind of berries or additional toppings - we chose raisins!)
Pre-heat oven to 190 degrees. Sift self-raising flour and caster sugar in a large bowl. Rub butter into flour (it's a lot more fun using your fingers!) until mixture resembles breadcrumbs.
Make a well in the center, mix milk and soda water and pour into the well. Once it forms a soft dough, incorporate the blueberries as you go.
Spread flour on a surface, knead and pat dough into a 2cm-thick round. Cut out circles and re-knead leftovers together. Place scones on a lightly floured tray. Lightly brush the top with some milk. Bake for 20 minutes or until golden, cool on a rack, add on jam & cream or whatever your heart desires and enjoy!
375ml (1 1/2 cups) soda water
2 teaspoons (7g/1 sachet) dried yeast
Pinch of caster sugar
600g (4 cups) plain flour
1 teaspoon salt
60ml (1/4 cup) olive oil, plus extra for brushing
Combine the soda water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use your hands to bring the dough together in the bowl.
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.
Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
350ml Soda water
Cake mix (any brand and flavour)
Topping of your choice
Preheat your oven to 180º
In a large bowl, pour the cake mix, add soda water. Stir together.
Divide the mixture among prepared patty pans. Bake for 15 minutes or until a skewer inserted into the centre comes out clean.
Transfer the cupcakes to a wire rack to cool completely.