Australia Day ‘Paleo’ Lamingtons
There are a lot of fabulous things about being Australian. I feel really blessed to call Australia home (& I really like the Peter Allen music too). What a privilege to reside in a beautiful, safe, friendly nation.
Whilst Australia does not have the loooooong culinary background many other countries have, we are trying, and on Australia Day we make an effort to serve all of the Aussie food fare at once. Some of which is dubiously ‘borrowed’ from our Eastern Isle of New Zealand, but in any event it’s a time of lamb, shrimps on the barbie, pavlova and lamingtons (& beer I suspect for most). Some might even have introduced kangaroo to their Australia Day time BBQ.
This year, we’re going to friends for an Australia Day BBQ (funny as Kelly is American, but hosting the party!) and I’m bringing dessert, but before that, tonight, we are having Veronika & Alex from The Pumpkin Home over for supper. They’re Slovenian and this is going to be their initial Australia Day, so we have been celebrating early together, and our wonderful neighbours (component Spanish & Dutch) tonight. Actually come to think of it, among the joys of Australian lifestyle is getting to learn many from further afield!
On our menu tonight is slow roasted lower leg of lamb served with last week’s roasted pumpkin & Perisan feta salad then we’ll have lamingtons three ways and pavlova 3 ways.
Before we reach the lamingtons, if you follow me on Facebook , you’ll know that I needed a ‘pavlova palarver’ last night. Firstly I tried to produce a ‘healthier’ version of pavlova through the use of xylitol rather than glucose. Fail #1. It had been rubbery and spongey. Tastes ok but not at all a pav to expose to new friends. I have tried a year or so ago to make use of coconut sugar and whilst it tasted caramely it had been quite flat, similar to fail #2.
Then I chosen whole sugar sugar. I have no idea what happened, probably I didn’t defeat the egg whites more than enough, perhaps the dish wasn’t dry more than enough, perhaps it had been the defrosted egg whites. In any event, it had been a sloppy, runny clutter. Cooked up ok, if you like thin pavlova discs…
I QUICKLY put the call out to those on Facebook. HEEELLLPPPP. Most of you helpfully/unhelpfully advised to employ a Kitchenaid not really a Thermomix. Helpful if I hadn’t sold my Kitchenaid to be able to buy the Thermomix. Unhelpful because I no more have a Kitchenaid. I almost opted for the hand held beaters but I had been determined to make it work. I washed the dish with vinegar and dried out it totally. I flipped the air-con on since it was so humid. I used fresh room temperature egg whites and I followed this recipe towards the notice. Phew, I’m happy to say it WORKED!! Can post on social media marketing the decorated version later today (am thinking mango & cream). I love that it’s the articles with my failures that get the biggest replies 😉
So tonight I believe I’ll give my guests a taste of all 3 pavs.
Back again to the lamingtons.
No disasters here I’m very happy to state.
Store bought white colored fluffy ‘normal’ lamington (I thought they ought to reach try the ‘initial’).
The Lamington Bliss Ball (see recipe below). This is a true winner. Does not have the ‘cake-y’ centre but totally gets the chocolates coconut flavours. Most sensible thing is you may make these all year round and get a taste of Australia anytime. I even made this small lamington bliss balls video for you of these.
Australia Time ‘Paleo’ Lamingtons
8 Medjool dates
1 cup (toasted optional) nuts (I utilized slivered almonds because I needed them but macadamias will be even better and more Australian!)
1 cup desiccated coconut
1-2 Tbsp coconut oil
1 tsp vanilla paste
Blitz all elements together within a food processor/blender or Thermomix until desired consistency.
Move into balls and roll in extra coconut.
Store in fridge or tiramisu cheesecake brownies freezer.
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