Australia - Damper, Snags, and Pavlova
First of all, I'd like to say sorry that this post took so long for me to post. I did manage to do the cooking part of my challenge on time, but I was a little busy with work and school. Hopefully, I will be able to stay more on track from now on!Anyhow, back to business. This past week, the land Down Under celebrated Australia Day, which is why I chose Australia as my theme for week three! I made snags (pork sausages) with fried onions and damper bread, and then pavlova for dessert. It was a very filling meal, and very delicious!
The sausages were very easy, as I had made them before, but the bread was a very exciting new endeavor for me. Until now, I had never actually made bread before! Damper, or bush bread is an incredibly easy recipe which traditionally is baked in the hot coals of a campfire, but can also be made in a conventional oven. The bread is made of only flour, salt, and milk, and took barely any effort, which was perfect for an amateur baker like me.
The pavlova, on the other hand, was much more tricky. Now, I know there is some debate over whether this amazing dessert was actually invented in Australia or New Zealand, but I wanted to try it out this week, and it fit my theme regardless. Pavlova is a very time consuming dessert, as parts of it need to sit for some time, and it also requires a great deal of mixing. This was made particularly difficult because I don't own an electric mixer. After whisking eggs and whipping cream for what seemed like ages, my arms were incredibly tired. In the end though, it was very tasty, and definitely worth the workout.Australia Day was a definite success, and here's hoping I can stay on track from here on out!
FIRSTS THIS WEEK:
- Made bread!
- Separated egg whites from yolks
- Learned what self-rising flour is
- Learned how to make a substitute for self-rising flour
- Made whipped cream (not from a can!)
- Learned lemon juice can be used as a substitute for cream of tartar
RECIPES I USED:
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