Home' Australian Yoga Life : sample issue Contents Method
Toast walnuts in a 180ºC degree oven, set aside to cool
Cut watermelon crossways into 5 mm thick slices, place in a bowl
Make lemon dressing using a fork to whisk together ingredients..
Add walnuts, parsley, mint, spring onions, to bowl of watermelon and feta.
Drizzle with lemon dressing. Divide onto plates and serve immediately.
750g watermelon, peeled, deseeded
1 cup walnut halves
200g good feta, cut into thick slices
1 cup mixed salad leaves
2 spring onion bulbs, sliced
60ml light olive oil
fresh lemon juice
2 tablespoons brown sugar
Salt and ground black pepper
Preheat oven to 180ºC. Brush a deep round cake pan with
melted butter to grease, then line the base and side with non stick
Place pistachio nuts in a blender, blend till resembles fine
breadcrumbs. Beat egg yolks, caster sugar and orange rind in a
medium bowl until pale and thick. Stir in orange juice and polenta.
Add the flour and pistachio meal; use a wooden spoon to combine.
Beat egg whites to form soft peaks. Fold half the egg whites into the
polenta mixture. Fold in the remaining egg whites. Pour into prepared tin.
Bake for 30 minutes until golden or until a skewer comes away
clean. To make syrup place orange rind, orange juice and honey in a
small saucepan. Stir over moderate heat until heated through.
1G3 cup pistachio nuts, shelled
4 egg yolks
1G3 cup caster sugar
2 tsp finely grated
1G2 cup fresh orange juice
1G2 cup polenta
2G3 cup gluten-free self-raising flour
4 egg whites
australian yoga life • december-february 2010 49
Turn cake onto wire rack with baking paper underneath.
Gradually pour warm syrup evenly over cake. Decorate with orange
slices and serve.
1 tablespoon finely
shredded orange rind
1 cup fresh orange juice
1G2 cup honey
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