Recipe adapted from The Australian Women's Weekly magazine-a Julie Goodwin recipe

Serves 12

Cooking oil spray
Cornflour, to dust
12 egg whites
660g caster sugar
1 tablespoon vanilla extract
900ml thickened cream
1kg strawberries, hulled, halved or quartered, if large
1 tablespoon icing sugar

Preheat the oven to 120C/100C fan forced. Line two oven trays with baking paper, lightly grease the paper.

Draw 6 circles on separate sheets of baking paper. Draw a 25cm, 22cm, 20cm, 16cm, 13cm and 9cm circle. Cut out the circles.

Arrange the 22cm, 20cm and 13cm circles on the prepared trays, allow about 4cm space between each circle as the meringues will spread while baking. Lightly grease the circles, dust with sifted cornflour.

In a large bowl of an electric mixer place 6 egg whites and a pinch of salt. Beat on high speed until you have soft peaks. Slowly start adding 330g caster sugar-a tablespoon at a time, until it has all been added. Scrape the sides of the bowl now, then continue beating until your egg mixture has stiff glossy peaks. You will beat it for approximately 10 minutes. Fold in 1/2 tablespoon of vanilla extract.

Spread the meringue evenly between the 3 prepared circles, leaving a 1cm border inside the edges. Each meringue should be about 2cm thick. Using a palette knife or back of a spoon, make peaks on the edge of each meringue.

Bake meringues for about 1 3/4 hours or until dry to the touch and crisp. Rotate trays halfway through baking. Cool meringues in the oven with the door ajar for 30 minutes. Carefully transfer meringues on baking paper to wire racks to cool completely.

Arrange the 25cm, 16cm and 9cm circles on the prepared trays, allow about 4cm space between each circle as the meringues will spread while baking. Lightly grease the circles, dust with sifted cornflour.

In a large bowl of an electric mixer place 6 egg whites and a pinch of salt. Beat on high speed until you have soft peaks. Slowly start adding 330g caster sugar-a tablespoon at a time, until it has all been added. Scrape the sides of the bowl now, then continue beating until your egg mixture has stiff glossy peaks. You will beat it for approximately 10 minutes. Fold in 1/2 tablespoon of vanilla extract.

Place 1 cup meringue into a piping bag fitted with a large plain tube. Pipe a 6cm peaked meringue for the Christmas tree top on one of the baking trays. Use the back of a teaspoon to form peaks.

Spread the meringue evenly between the 3 prepared circles, leaving a 1cm border inside the edges. Each meringue should be about 2cm thick. Using a palette knife or back of a spoon, make peaks on the edge of each meringue.

Bake meringues for about 1hr 45min or until dry to the touch and crisp. Rotate trays halfway through baking. Cool meringues in the oven with the door ajar for 30 minutes. Carefully transfer meringues on baking paper to wire racks to cool completely.

Beat the cream in a large bowl with an electric mixer until form peaks form.

To assemble just before serving, remove baking paper from all the meringues. Place the 25cm meringue on a cake stand. Spread with some of the whipped cream. Arrange the strawberries around the edge of the meringue with the points facing out. Arrange 6 strawberry halves in the centre of the meringue for support.

Carefully place the 22cm meringue on top, spread with some whipped cream. Arrange strawberries around the edge of the meringue with points facing out. Arrange a few strawberries in the centre. Repeat with remaining 20cm, 16cm, 13cm and 9cm meringues, cream and strawberries.

Position the piped peaked meringue. Dust with sifted icing sugar. 

When you are going to eat it, the top two layers go to one person, then just take off each meringue layer and slice and serve.

Recipe can be found at www.whatscookingella.com/meringue-christmas-tree.html
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Here are a few more recipes you may like to try

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Here are a few of my other festive favourites.

Makes 8 x 200ml ice pops

85g packet orange flavoured jelly crystals
2 cups (500ml) mango and banana nectar
2 x 200g tubs mango yoghurt
400g can two fruits in natural juice
250g strawberries, chopped


Place the jelly crystals into a large heatproof jug. Add 1/2 cup of boiling water, stir until the jelly has dissolved.

Add the mango and banana nectar, whisk to combine. Add the yoghurt, whisk to combine. Stir in the two fruits, including the syrup, then stir in the strawberries.


Now using a slotted spoon, divide the fruit amongst your moulds. Pour the jelly mixture over the fruit. If using moulds with sticks in the lid, place the lid on and freeze. If using plastic disposable cups, read my tip above about inserting your wooden popsicle stick.

Freeze for 8 hours or overnight is best.

To unmould simply dip it into a cup of hot water briefly to loosen it enough for it to come out. Serve immediately.

 Find the recipe at www.whatscookingella.com/tropical-jelly-pops.html
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Here are a few of my other Ice Pop flavours.

900ml thickened cream
1 teaspoon caster sugar
1 teaspoon vanilla extract
2 x 250g Arnott's Choc Ripple biscuits
Cherries and berries, to decorate
Mint leaves, to decorate, optional


Place the cream in a large bowl, add the vanilla and sugar. Beat with an electric mixer until the cream has firm peaks. Be careful not to take the cream too far, or you will have butter.

I made this straight onto a serving plate. So using a bit of the cream, spread small dollops of the cream onto the plate in a circle shape, it will be the base for your wreath and this helps the biscuits stay in place when you start assembling the wreath.

Now spread approximately 2 teaspoons of cream on a biscuit then sandwich with another biscuit, place the biscuits on their side on your cream ring as pictured below. Repeat this process until you have formed your circle/wreath. The very last biscuit, you will need to put cream on both sides.

Spread the completed wreath with just enough of the cream to just cover it. Place in the refrigerator to chill for at least 6 hours or overnight. Cover the remaining cream and place in the refrigerator, it will be used to finish off the wreath just before serving.

Just before serving, spread the remaining cream carefully over the wreath and top with your cherries and berries, I add mint leaves as they add a lovely colour.

Serve with extra cherries and berries.

Find the recipe at www.whatscookingella.com/choc-ripple-christmas-wreath.html
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Here are some of my other Christmas ideas.

Serves 4

500g potatoes
8 spring onions, finely chopped
1 tablespoon chopped parsley
1/2 cup Thomy mayonnaise
2 tablespoons sour cream
1 teaspoon curry powder
350g sliced roast turkey


Peel potatoes, cut into small cubes. Place in cold salted water, bring to the boil, cook for 5-10 minutes until the potatoes are tender. Drain, cool.

In a large bowl add the potatoes, spring onions and parsley. Don't mix it yet.

In a small bowl add the mayonnaise, sour cream and curry powder, mix to combine. Add it to the potato mix. Gently mix the mayonnaise into the potatoes. Check for seasoning, add salt and pepper, if needed.

I use a 18cm spring form cake tin. Line the base with baking paper.

Arrange one-third of the turkey slices, slightly overlapping to cover the base of the tin. Spread half of the potato mix over the top. Press down slightly.

Arrange another layer of turkey slices over the potato. Top with the remaining potato, then remaining turkey. Press down slightly.

Refrigerate, covered for 1 hour.

Cut into wedges, serve with a salad.

Find the recipe at www.whatscookingella.com/turkey-potato-wedges.html
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Serves 4-6

40cm breadstick
60g butter
1 tablespoon olive oil
2 cloves garlic, crushed
4 bacon rashers, chopped
2 single chicken breast fillets
Small piece parmesan cheese
1 cos lettuce

Caesar Dressing:
1 egg
1 clove garlic, crushed
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 cup (20g) grated parmesan cheese
1/2 x 45g tin anchovy fillets, drained
3/4 cup olive oil


Croutons: Preheat the oven to 180C. Split the breadstick in half, then chop up the breadstick into bite sized croutons. Place the bread on a baking tray lined with baking paper. Melt the butter, add the oil to it. Pour the butter mix and garlic over the bread, mix to coat the bread with the butter. Place in the oven for 10 minutes, remove from the oven and allow to cool.

Bacon: Fry the bacon in a non stick frying pan until crisp, drain on absorbent paper or in a colander.

Chicken: Add the chicken to the same frying pan the bacon was cooking in. Fry on both sides until browned and cooked through. Slice into 1cm thick slices.

Parmesan: Using a vegetable peeler, peel flakes of parmesan, you will need approximately 1/2 cup of these.

Caesar Dressing: Blend or process the egg, garlic, juice, mustard, cheese and anchovies until smooth. Add the oil in a thin stream while the motor is running, blend or process until thick. You can add a little water to the dressing if you think it is too thick. (If you don't have a blender/processor with an opening at the top, just add 1/4 cup of oil at a time, mixing after each addition, don't add the oil in too quickly, or it won't emulsify)

The Salad: In a large bowl combine the lettuce, bacon, chicken, croutons and parmesan. Drizzle with the dressing, toss to combine.

Find the recipe at www.whatscookingella.com/chicken-caesar-salad.html
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Find the recipe at www.whatscookingella.com/strawberry-jelly-mousse.html
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Recipe adapted from www.donnahay.com.au

Serves 4

650g rump, fillet or sirloin steak, trimmed
Olive oil, for brushing
150g salad leaves
1 red onion, finely sliced
10 kaffir lime leaves, shredded
3 large mild chillies, seeds removed and sliced
2/3 cup coriander leaves
2/3 cup mint leaves
2/3 cup basil leaves

Dressing:
1 teaspoon soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar or palm sugar

Remove the steak out of the refrigerator 1 hour before cooking it. Preheat your BBQ on high with the cover down.

Place the salad leaves, onions, kaffir lime leaf, chilli, coriander, mint and basil in a bowl, toss lightly.

To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar in a screw top jar. Shake to combine.

Brush the beef with a little oil. You will need to sear the beef on each side (cover down) for approximately 4 minutes, for beef that is medium rare. That is how we like it, if you like it medium cook it longer, this comes with practice. Rest the meat for 7 minutes after cooking, cover it loosely with aluminium foil. Once rested slice the steak thinly.

Place the beef on the salad, pour over the dressing. Serve immediately.

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​Recipe adapted from Nigella Lawson's cookbook 'How to be a Domestic Goddess'

Makes 11

225g plain flour
1 tablespoon baking powder
Pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30g butter, melted and cooled
300ml milk

Butter or oil, for frying
150g Blueberries

Place all the ingredients, except the blueberries in a blender and blitz. Stir in the blueberries.

OR

Place the flour, baking powder, salt and sugar in a bowl. Whisk in the eggs, butter and milk, until smooth. Stir in the blueberries.

Let the batter sit for 20 minutes before using it.

Heat a frying pan over medium-high heat. Spray with oil. Pour or spoon your batter into the frying pan (make them as big or small as you like).

Once the upper side starts bubbling, it takes about 2 minutes, flip your pancakes and cook for approximately 1 minute more. 

Stack them and serve with a dusting of icing sugar or whatever you like with pancakes.

To save the recipe to your favourites go to www.whatscookingella.com/blueberry-pancakes.html
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Serves 6

1 tablespoon olive oil
1 onion, finely chopped
3 bacon rashers, chopped
4 continental frankfurts, sliced thinly
440g can baked beans in tomato sauce
1/2 cup drained, canned corn kernels
1/2 cup tomato passata
1 tablespoon chilli sauce
1 cup grated tasty cheeses

Heat oil in a medium sized saucepan. Add onion and bacon, cook, stirring, until the onion is soft. Add the frankfurts to the onion and bacon, cook, stirring, for 1 minute.

Add the baked beans, corn, passata and chilli sauce. Stir to combine.

Pour the mixture into a shallow (6-cup capacity) ovenproof dish. You can pre-make this up to here.

When ready to serve, Sprinkle the cheese over the top. Bake in a preheated 180C oven for about 15 minutes, or until the mixture is bubbling and the cheese has melted. Serve hot.

Find the recipe at www.whatscookingella.com/baked-beans-and-frankfurt-bake.html
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