Home' Northern Outlook : August 15th 2012 Contents 27
NORTHERN OUTLOOK, AUGUST 15, 2012
PH 366 1829 OR
0800 662 769 TOLL FREE
100 GASSON STREET, CHRISTCHURCH
*Applies to STIHL MS 231, MS 231 C-BE, MS 251, MS 251 C-BEQ, MS 271, MS 291 Chainsaws only.
Offer valid until 31 August 2012 or while stocks last.
are easy-peasy too
What you need
6 egg whites at room temperature
2 cups caster sugar
1 tsp vanilla essence
1 tsp malt vinegar
2 tsp cornflour
Preheat oven to 115 degrees Celsius. Line two oven trays with
nonstick baking paper. To prevent the baking paper from slipping,
lightly drizzle a few drops of oil on to the trays first.
Break the eggs, one at a time, into two cups, separating the
whites from the yolks. Transfer each egg white into a large, very
clean glass or metal bowl. This allows you to check each egg and
remove any pieces of shell, if required. Plus, if you break the yolk
of one egg, you haven't lost the whole batch. Egg whites won't
whip if there's any yolk in them. Grease in the bowl or on the egg
beater will also prevent whites from reaching a proper volume.
That's why you can't use a plastic bowl.
Beat the egg whites with an electric egg beater until the egg
whites form soft peaks.
Add the caster sugar slowly into the egg whites by adding a
teaspoonful of sugar at a time. The mixture will become thick and
glossy. Allow about 10 minutes to do this process.
Add the vanilla essence, vinegar and cornflour and beat.
Place dessert spoons of the mixture closely together on to the
oven trays and bake for 45-55 minutes until the meringues are
crisp and dry. Keep the meringues small or the mixture won't
crisp on baking. If meringues are still soft after 45 minutes, turn
the oven off and leave them in the oven until dry and crisp.
When cool, store in an airtight tin or container.
Zingy twist: The lime pie looks and tastes
Marvellous meringues: Super simple sweetness.
There is nothing better than
indulging in a home-made
dessert. Meringues are easy,
quick, and a great
accompaniment to most
This recipe is a twist on the Kiwi favourite - the lemon meringue pie.
What you need
1 cup biscuit crumbs (eg digestive biscuits)
2G3 cup blanched almonds
50g unsalted butter
grated zest of 1 lime
3 large eggs, separate yolks and whites
1 can sweetened condensed milk
1G2 cup lime juice (about 3 to 4 limes depending on how juicy they are)
1 tsp grated zest
1G3 cup caster sugar
Combine the biscuits and the almonds in a food processor and blitz
until you have a course crumb consistency. Add the grated lime zest
and melted butter and stir them through.
Press this into a 20cm pie plate. Bake at 180 degrees Celsius for
10 to 15 minutes until the crust is starting to turn golden. Cool.
In a large bowl beat the egg yolks with the condensed milk adding
a little of the lime juice and zest at a time. Pour this into the prepared
In a clean grease-free bowl, beat the egg whites until they start to
become foamy. Add a tablespoon of the sugar at a time until you
have a glossy thick meringue.
Spoon this on to the top of the pie and bake at 180C for 15
minutes or until the meringue starts to just lightly brown on the tips.
Refrigerate for two hours until ready to serve. Can be made a day in
Healing honey: Manuka honey has
many health benefits and
researchers continue to discover its
seemingly never-ending and
New Zealand's active manuka
honey has made headlines lately
for its special antibacterial
properties. Honey is fascinating
-- it never goes bad and is the
only food eaten by humans that
is made by insects.
researcher, Professor Peter
Molan, won an award this year
for his research into the efficacy
of honey-based wound dressings.
Clinicians should not dismiss
honey-based products as
alternative medicine, Molan
says, as trials on more than
3500 participants showed that
its efficacy as a wound dressing
is no less than that for other
dressings. Honey has been used
for centuries to treat sore
throats and modern research
supports its effectiveness.
Eat your greens
Fewer than half of New Zea-
landers are eating the optimal
amount of fruit and vegetables,
the 5+ a Day Charitable Trust
reports. We're encouraged to eat
five-plus fruit and vegetables a
day for vitamins, minerals and
phytochemicals and to help pre-
vent cancer, heart disease, obes-
ity, diabetes, stroke, high blood
pressure and other conditions.
Some tips for parents include:
Practise what you preach. If you
nag your kids to eat healthy food
but don't do the same, they'll
hardly be inspired to try it.
Eating healthily should be
part of everyday life, rather
than trying to get everyone to
eat a day's worth of greens at
once, by nagging or yelling. Use
vegetables as often as you can,
including in omelettes, quiches
and pizza, and hidden in mash
or bolognaise sauce.
Compiled by Angela Waller
(0800 226 237)
Cancer Society of New Zealand
Canterbury West Coast Division
Ph 03 379 5835
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