Foods of the world

1
Foods of the world
2
Pavlova
Ingredients 4 egg whites 1 teaspoon cornstarch
(corn flour) Pinch of salt 1 teaspoon vinegar
or lemon juice ½ teaspoon vanilla ¾ cup castor
sugar Whipping cream or whipped topping
Strawberries and kiwi for topping
Procedure Preheat oven to 250F. Cover a cookie
sheet with cooking parchment. In a very clean
and dry bowl, use an electric mixer to beat egg
whites until soft peaks form. Slowly add sugar,
sprinkling it into the bowl one spoonful at a
time while continuing to beat the mixture until
all the sugar has been added. Sprinkle in the
pinch of salt, and then slowly add the vinegar
and vanilla, a few drops at a time. Finally,
beat in the cornstarch. Continue beating until
the mixture stands in stiff peaks. Place mixture
onto the centre of the paper on tray, and spread
it into a circle about 8 or 9 inches in diameter
(20 to 22 centimetres). Make a slight
indentation in the centre. Place the cookie
sheet on the centre rack in the oven and bake for
1 hour. Do not open the oven door while the
pavlovas baking. Leave pavlova in the oven to
cool. When completely cool, peel off the paper
and place the pavlova on a serving plate. Whip
the heavy whipping cream with a teaspoon of sugar
and ½ teaspoon vanilla. Spread the pavlova with
whipped cream and sliced fruit (kiwi and
strawberries are traditional).
3
Jelly Custard Cup
put the custard powder in a small jug then stir
in 1/2 cup of the milk, keep stirring until all
the lumps have gone. put a small saucepan on the
stove, pour the rest of the milk into the pan,
turn the heat to medium and heat the milk until
bubbles form at the edge, do not let the milk
boil. give the custard powder mixture a good
stir then quickly stir it into the milk. stir
the custard until it boils and becomes thicker,
pour the custard into a heatproof jug. while the
custard is cooling a little, pour the boiling
water into a large heatproof jug, sprinkle the
jelly crystals into the jug and stir until the
crystals are dissolved and the mixture is clear.
put 4 serving glasses on a tray (they should be
big enough to hold about 1 cup of liquid each).
pour the jelly evenly into the glasses, stir the
custard then pour it slowly over the jelly, move
the jug from side to side to make patterns in the
jelly. cover with glad wrap and refrigerate for
at least 4 hours until the jelly is set.
decorate with strawberries on top.
Ingredients

• 1/3 cup custard powder
• 2 tablespoons sugar
• 2 1/2 cups milk
• 2 cups boiling water
• 85 g strawberry jelly crystals

4
Info About New Zealand

• Population 4 million
• Capital Wellington
• Major languages English, Maori
• Major religion Christianity
• Life expectancy 76 years (men), 81 years (women)
  
• Monetary unit 1 New Zealand dollar (NZ) 100
  cents
• Main exports Wool, food and dairy products, wood
  and paper products
• International dialling code 64