Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo: Christine O'Connor
Bite Kitchen's raspberry and coconut rough
Makes 24
Ingredients
3 cups icing sugar
1 cups flour (can be gluten free)
1 tsp baking powder
2 cups thread coconut
1 cup fine coconut
300g butter, melted
8 free-range egg whites
1 tsp vanilla essence
generous pile (and then some) of raspberries
Method
Preheat oven to 180degC. Line a baking tin with greaseproof paper.
In a large bowl, mix the dry ingredients together.
Stir melted butter into the dry ingredients.
Add vanilla to egg whites and lightly whisk together.
Add egg to the dry ingredients and mix together.
Mix in as many raspberries as you like.
Pour mixture into lined baking tin.
Sprinkle thread coconut and more raspberries on top.
Bake in the middle of the oven for 20 to 30 minutes or until the top is nicely browned and there is still a slight wobble in the middle.
Enjoy warm from the oven or slice when cold and enjoy with ice cream, cream and fruit compote.
Recipe requested by Sharyn Willis, of Mosgiel. Recipe provided by Bite Kitchen's Lynsey Jean Cook.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
