Page 122 - The Australian Womens Weekly Food

Celebrate Chinese New Year Menu

COCONUT LIME
1 Make pineapple flowers. PINEAPPLE FLOWERS
SYRUP PUDDINGS
2 Preheat oven to 160°C/140°C Preheat oven to 120°C/100°C fan.
PREP + COOK TIME 2 HOURS 30 MINUTES fan. Grease and line bases of eight Peel pineapple. Using a mandoline,
(+ COOLING) SERVES 8 ¾−cup (180ml) ovenproof dishes. V−slicer or sharp knife, cut pineapple
Place dishes on a large oven tray. into wafer−thin slices. Combine sugar
125g butter, softened
3 Beat butter and sugar in a small and the water in a small saucepan, stir
1 cup (220g) caster sugar
bowl with an electric mixer until light overlowheatfor1minuteoruntil
4eggs
and fluffy. Beat in eggs, one at a time, sugar dissolves; simmer for 1 minute.
2 cups (180g) desiccated coconut
beating until just combined. Transfer Brush both sides of pineapple slices
1 cup (150g) self−raising flour
mixture to a large bowl; stir in with sugar syrup. Place slices, in a
thick cream or ice−cream, to serve
coconut, then sifted flour. Divide single layer, on two large wire racks
mixture between dishes; level tops. over oven trays. Dry pineapple in
PINEAPPLE FLOWERS
4 Bake puddings for 30 minutes oven for 1−1½ hours (depending on
1 small pineapple (900g)
or until a skewer inserted into the thickness). Immediately place slices
¼ cup (55g) caster sugar
centres comes out clean. Stand over the points of an upturned egg
½ cup (125ml) water
puddings for 5 minutes before turning carton or something similar; leave
onto a wire rack placed over a tray. to dry and take on a flower shape.
LIME SYRUP
5 Meanwhile, make lime syrup.
⅔ cup (160ml) lime juice
Pour half the hot syrup over the LIME SYRUP
1½ cups (330g) caster sugar
hot puddings; cool. Combine all ingredients in a small
½ cup (125ml) water
6 Just before serving, reheat saucepan; stir over medium heat,
puddings and remaining syrup without boiling, for 1 minute or until
(see tip); pour hot syrup over hot sugar is dissolved. Bring to the boil;
puddings. Serve puddings topped reduce heat, simmer, uncovered,
with pineapple flowers. without stirring, for 1 minute.
7 Serve with cream or ice-cream. Remove from heat.

Finishing flourishes to make your table sing

FORTUNE COOKIES FLAVOURED RICE
Cut craft paper into circle CRACKERS AND
shapes. Fold in half without MIXED NUTS
pressing down on the fold. Select a variety of
Hold the top and bottom round and flat rice
of the fold with your crackers and assorted
thumbs and forefingers flavoured nuts, such
(with the fold facing as tamari almonds
towards you). Using an and chilli or honey
index finger, poke the peanuts, and place in
centre of the fold inwards. Bring ends together. decorative bowls to
The paper will naturally fold into the cookie serve with drinks.
shape. Take a dot of glue and place in between the
two edges to secure; hold in place with a peg until
dry. Write short messages on strips of paper and
slip into the cookies.

122 AWW FOOD • ISSUE THIRTY FIVE