We stayed in the spacious and comfortable homestead surrounded by beautiful mountains, grazing sheep and the sounds of nature. The farm is a fabulous family destination and the children had the opportunity to feed the animals each morning and evening, milk the goats and go on a tractor ride. The grown ups enjoyed being able to switch off (there was hardly any signal on the farm) and some amazing star gazing in the evenings. Another highlight of the weekend was being able to collect fresh free range eggs in the mornings to enjoy for breakfast. Which brings me to this week’s recipe… but first, here are a few snaps from our trip.
|Boating on the dam.|
|The farm’s resident pooch waiting to join the tractor ride.|
|Our next door neighbours for the weekend.|
|Fresh farm eggs for breakfast.|
VANILLA BEAN AND ALMOND MERINGUES
with MIXED BERRY SAUCE
For the berry sauce:
3/4 cup mixed frozen berries
3 tbsp castor sugar
1/4 tsp vanilla extract
For the meringues:
3 large egg whites, room temperature
150g castor sugar
small pinch of salt
1 tsp vanilla paste
1 1/2 tbsp ground almonds
fresh cream to serve
Step 2.) Preheat your oven to 120°C and line a tray with baking paper.
Step 3.) Whisk the egg whites until they form stiff peaks when the beaters are lifted. Gradually add the castor sugar (about one tablespoon at a time) while beating, and beat well between each addition. Whisk in the salt and vanilla paste.
Step 4.) Drop heaped tablespoons of the meringue mixture onto the prepared tray. Finally, sprinkle the ground almonds over the meringues.
Step 5.) Bake the meringues for 1 hour. Switch the oven off but leave the door closed, and allow the meringues to dry out for a further hour.
Step 6.) Serve the meringues with fresh cream and the berry sauce. Store any leftovers in an airtight container. The sauce should be stored in the fridge.