well it's just turned into may, and ive had a sudden spree of planting up the garden: so far ive put in my runner beans, strawberries, tomatoes, leeks and potatoes. However, there was a slight frost on the ground the other morning so ill have to keep an eye on that!
also, ive had confirmation that i'm going to be doing cooking demonstrations at the Suffolk Show in June- the theme is home grown and seasonal, much like Aldeburgh was. So ill be coupling this with my own vegetables, and the ever growing school alottment which ive been helping out on the last couple of months. To go with this theme, i was planning on doing something like a seasonal vegetable curry- as i only have a hob- or a steak and peppercorn sauce.
anyway, recipe im doing today is a Summer Berry Pavlova. Meringue is often thought of as a hard dessert to pull-off, but really, it isnt- it just takes alot of time to prepare. It's a good dessert to make for a party as it can be prepared the night/ morning before then just topped with fresh fruit and cream 5 minutes before serving.
So, start by heating an oven to 180'c/ Gas 4. Whisk the egg white- using an electric beater if your lazy like me- until they form soft peaks. When peaked, sprinkle over a tablespoon of sugar one at a time and beat till it is absorbed into the egg whites. This is where most people most people will go wrong with meringues as the sugar has to be completely absorbed before another tablespoon- you must whisk the eggs back into peaks before you add more sugar aswell. After all of the sugar has been mixed in, the mixture should be stiff and shiny. Whisk into stiff peaks- the meringue mix should be stiff enough to turn upside down without falling out of the bowl. Now, sprinkle over the cornflour and whisk in. Line a baking tray with baking paper and spoon the meringue mix ontop in a circle about 20cm in diameter. Put the pavlova in the oven and turn the heat down to 100'c. Bake for 1 hour and then turn off the oven and open the door slightly. Allow the oven to cool completely and then remove the pavlova. Spoon the cream over the pavlova and then arrange the fruit on top.
Ingredients-
4 egg whites
230g White Caster Sugar
1 tsp Cornflour
300ml Whipped Double Cream
100g Mixed berries (like strawberries, blueberries, rasperies etc)
also, ive had confirmation that i'm going to be doing cooking demonstrations at the Suffolk Show in June- the theme is home grown and seasonal, much like Aldeburgh was. So ill be coupling this with my own vegetables, and the ever growing school alottment which ive been helping out on the last couple of months. To go with this theme, i was planning on doing something like a seasonal vegetable curry- as i only have a hob- or a steak and peppercorn sauce.
anyway, recipe im doing today is a Summer Berry Pavlova. Meringue is often thought of as a hard dessert to pull-off, but really, it isnt- it just takes alot of time to prepare. It's a good dessert to make for a party as it can be prepared the night/ morning before then just topped with fresh fruit and cream 5 minutes before serving.
So, start by heating an oven to 180'c/ Gas 4. Whisk the egg white- using an electric beater if your lazy like me- until they form soft peaks. When peaked, sprinkle over a tablespoon of sugar one at a time and beat till it is absorbed into the egg whites. This is where most people most people will go wrong with meringues as the sugar has to be completely absorbed before another tablespoon- you must whisk the eggs back into peaks before you add more sugar aswell. After all of the sugar has been mixed in, the mixture should be stiff and shiny. Whisk into stiff peaks- the meringue mix should be stiff enough to turn upside down without falling out of the bowl. Now, sprinkle over the cornflour and whisk in. Line a baking tray with baking paper and spoon the meringue mix ontop in a circle about 20cm in diameter. Put the pavlova in the oven and turn the heat down to 100'c. Bake for 1 hour and then turn off the oven and open the door slightly. Allow the oven to cool completely and then remove the pavlova. Spoon the cream over the pavlova and then arrange the fruit on top.
Ingredients-
4 egg whites
230g White Caster Sugar
1 tsp Cornflour
300ml Whipped Double Cream
100g Mixed berries (like strawberries, blueberries, rasperies etc)
