Another new beginning.

The title says it all. A few friends commented that while they found my recipes of interest, they would really like to see a picture of the finished product. So, with trusty camera in hand I guess I'll be doing a bit more snapping. There must be something anti-tech about me because I have great difficulty adjusting to something new. I still haven't figured out how to use my mobile phone and really only keep it going as a backup when P. and I go travelling around the countryside.

Anyway, for those who accumulate masses of egg-whites and are heartily sick of meringues and pavlova, whip up a batch of these beauties. For those not keen on chocolate -- and yes, there actually are some -- I'll post a delish cherry nut bread once I've baked a batch and given it its moment of glory. So for those who love chocolate, here is one of my really favourite recipes.

CHOCOLATE MACADAMIA BREAD

3 egg-whites
1/2 cup caster sugar
1 cup raw macadamia nuts
3/4 cup plain flour
2 tablespoons good quality cocoa powder
1 teaspoon vanilla extract or paste.

Grease a long shallow loaf pan. Line base and sides with baking paper.

Beat egg-whites in asmall bowl until soft peaks form. Gradually add sugar, beating until dissolved between additions. Beat in essence.

Gently stir in the nuts combined with sifted flour, cocoa.

Spoon into prepared tin and flatten surface with a spatula.

Cook in a moderate oven for about 30 minutes, or until cooked when tested with a skewer.

Stand bread for 5 minutes in pan before turning out onto a wire rack to cool.

When cold, wrap in foil and stand overnight, or longer. I've kept this for three days before finishing.

When ready, turn out loaf and slice into 1/4 inch slices with a sharp serrated knife or use an electric knife.

Place slices side by side on an oven try and finish off in a slow oven for about 15 minutes, or until dry and crisp. Cool slices on a wire rack.

These make a very nice gift packaged in cellophane bags.