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There is something wonderful about early mornings.

 Don’t get me wrong, I like getting out of bed as much as the next person but once I’m up and awake  I really enjoy the quiet and still of the early morning.

 I got up early this morning as I had to drop B off at the airport. He’s off to Melbourne for a few days while I stay home and pack. We’re moving house next weekend.

 I hate packing but I like getting to move to a new place and re organise everything. I’m especially looking forward to having a bigger kitchen.

 I have a massive sweet tooth and pavlova has been one of my favourite deserts as long as I can remember. It is because of this the Meringue became my procrastibaking go to during high school. Many a weekend I have spent attempting to form the perfect peaks in my egg whites, waiting for the slow baking process to work its magic, smelling the sweet sent of caramelising sugar wafting through the house and artfully arranging cream, chocolate, fruit and/or nut atop my creations.

And its just so worth it.

To me eating Meringue is akin to floating on a cloud.

So today I am sharing one of my recipes for this delightful sweet.

Meringue kisses are just small peaks of meringue sandwich together with something sweet. I’ve used caramel and lemon curd in todays recipe but you can use ganache, jam, curd, whipped cream, or whatever else takes your fancy.

My general rule for all meringue is 50g castor sugar to 1 egg white.

For these you will need 2 egg whites and 100g castor sugar.

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In a clean mixing bowl whisk the egg whites on medium with an electric mixer until they form soft peaks.

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Add in sugar 1 tbs at a time. Once all the sugar has been added turn the mixer up to high and whisk for 10-15 mins or until the meringue is smooth and not grainy. to test this rub some of the meringue between your fingers.

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Once your meringue is ready use a spatular to move the meringue into a piping bag or large zip lock bag with the corner cut off.

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 pipe small peaks (1-2cms in diameter)of meringue onto a baking paper lined baking sheet.

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Place in a 100-130 C  oven and allow to bake of at least an hour.

The outside should be crisp.

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Turn off the oven and allow to cool.

Once they have cooled you can store them in an airtight container until you are ready to serve them.

 To serve match up evenly sized meringues. Sandwich together with half a teaspoon of caramel or lemon.

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Sorry for the lateness of todays post, as you may (or may not) have notice we moved! As I learn to work my way around WordPress the look around here will probably change to. I’ve also been busy photographing and testing some new recipes so that i’m ready for the next few weeks as I am actually moving too.

This is usually our go to meal when we need to top up our veggie intake.
It started as an easy ratatouille recipe and somewhere along the line merged with my stew recipe. Its fantastic served with couscous or even just toast be we like to have it with polenta and sausages. This recipe serves 8-10 as I like to have left overs for lunches or easy dinner during the week. It can be done over the stove or in the crockpot.

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1 Eggplant

2 Capsicums

2 Zucchinis

4-5 Tomatos

1 tin Diced Tomatos

1 cup White wine

2 tbs Vegetable Stock Powder

2 tbs herbs or spices of your choice (I sometimes use an Italian herb mix or when I want to spice it up I use Cajun Spice mix)

Dice the vegetables and place in a large pot.

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Add the tin tomatoes, wine, stock powder & herbs or spices then mix through.

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Place on a medium heat for a minimum of 30 mins.

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You can now serve up your Ratastewie or turn down the heat and leave until its to your liking/you’re ready.

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I like to serve my Ratastewie with Polenta and sausages. Its also good with fruit & nut loaded couscous or just with crusty bread.

This project was my valentines day gift to Ben. My inspiration came from trolling through the many pins for valentines gifts and cards on Pinterest. I first came across some pins for making your own teabags and since we love drinking various flavors of tea at our house I thought this would be a great gift. Then I found this post for a card and I decided to combine these ideas. This was the result. 

Tea

To make this you will need 
Coffee filters 

Scissors 

Sewing machine 

Tea 

Teaspoon 

Cooking string 

Stapler 

Brown paper 

Stickers 

Pens and pencils 


Method 
Cut filters into rectangles as shown below 

Sew up the 2 long sides and one short side. Trim the edges and excess string.  
Fill each tea bag 1 teaspoon of tea into each bag.  


I made 3 different types.  

Prepare 1 length of string per bag (10-15cm) 


Fold the corners of the open end to the middle of the bag creating a triangle at the top. Loop 1 end of the string around in a small circle. Place on the middle edge of the triangle. 


Fold top of triangle to bottom and staple.   


Pull string slightly to ensure it doesn’t come loose. 


Cut 4.5 x 8 cm rectangles out of brown paper. 


Fold each in half and decorate one side as you wish. 

Write a message or the name of the tea on the other side. Tape the loose end of the string inside the fold of paper then staple the edges together. 
To make the individual wrappings 
 for each bag cut 16 x 9.5 cm rectangles out of brown paper. Fold in half and sew up the 2 sides.  

Trim extra string. Write tea type on the bag then place tea bag inside the bag. Fold over the edge and secure with a sticker (or tape) 

Darrell Lea’s Dark chocolate covered ginger was the stock standard gift for Dad on every occasion until it started getting to hard to get a hold of. So what were we to do? Trying to find gifts for Dad is hard enough without losing our standard gift. Showing the usual Gammie spirit I thought ‘I can make that.’ and so I did.  You can use dark or milk chocolate for this its up to you but our favourite is dark chocolate. 
Ingredients 
1 Bag (200g) uncrystallised or “natural” Ginger 
100g Melting Chocolate 
place chocolate in a small metal or glass bowl, place over a bowl of boiling water. stir occasionally until entirely melted.  
Place ginger pieces (a few at a time) in bowl of chocolate. use chopsticks or a fork to roll the ginger pieces around until covered with chocolate.  
  
 
once covered place on  sheet of baking paper to dry.  
 
  
 
 
repeat until you have run out of ginger.  
allow to dry for 15-30 mins or until chocolate hardens.