Chocolate Mini Pavs (Serves 4-6)
- 2 egg whites
- 1 1/3 c icing sugar
- 1/3 c boiling water
- 1 tbsp sifted cocoa powder
Preheat the oven to 180C and line a tray with baking paper.
Beat the egg whites, sugar and water using a cake mixer until soft peaks form. Fold in the sifted cocoa. Drop 4-6 equal spoonfuls of the mixture onto the tray, creating a hollow in the centre of each mini pavlova. Bake for 25 minutes.
Top with warm caramel sauce, ice-cream, cream bananas, hokey pokey, chocolate bars or your favourite toppings.
Boston Baked Beans
- 1 large onion, finely chopped
- 300 g finely chopped bacon
- ¼ golden syrup
- 1/3 c brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp Worchester sauce
- 1 tbsp hot chilli sauce
- 1 tin crushed tomatoes
- 1 tin each cannellini beans, borlotti beans, butter beans, rinsed and drained
- 3 c chicken stock
- Salt and pepper to taste
Brown the onions and bacon in a pan with a dash of oil. Place the onions and bacon with the remaining ingredients in a slow cooker on low for about 9 hours. Serve on toast, with eggs or as a side dish with some fresh herbs to garnish.