Tag-Archive for » Lemon «
I make pavlova all the time especially during summer when you are having many BBQ’s it is a great dessert and a great thing to take to someone else’s gathering. I usually make mine with just fresh fruit on top, drizzle passionfruit over and serve with extra whipped cream on the side. This is a little different take on the more traditional pavlova with a drizzle of lemon cream. Feel free to change up the choice of berries or fruit to suit your taste.
Ingredients
1 cup sugar 
1 tablespoon cornstarch
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 pinch salt
1/4 teaspoon vanilla extract
parchment paper
1 (10 ounce) jar lemon curd
1/3 cup sour cream
mixed berry (can add or sub mango, kiwi, strawberry, etc.)
fresh lemon zest
Directions
1. Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
2. Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
3. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
4. Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.
Note: The picture you see is with upped eggs whites than listed as I was throwing a large party and wanted to make a very big meringue.
Très Délicieux
All photos taken by me unless otherwise stated
I tagged this one to make for one of my team mates in a recipe swap I am involved. It is a great summer time recipe I made as directed apart from adding some extra chili to the mix. I also cut the apples back to 2 instead of 4 as I thought that 4 was a bit to much for only 2 people. To read other reviews on this recipe please click here. Be sure to check out other recipes by this chef whilst you are there as she has some fantastic ones.
Ingredients
Salmon
1lb Salmon fillet, skin on, any pinbones removed
2 Tablespoons olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
1 Garlic clove, minced
1 Tablespoon fresh lemon juice
1 Teaspoon chili powder
Salt, to taste
Apples
4 Sweet apples, Golden Delicious works well (I only used 2)
2 Tablespoons unsalted butter
1 Sprig fresh rosemary
Fresh mint leaves (to garnish) (optional)
Method
1. Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
2. In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
3. Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
4. Preheat the oven to 375°F.
5. Transfer the salmon to a baking dish, reserving the marinade,.
6. Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
7. Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
8. While the salmon cooks, core the apples and cut each into 8 wedges.
9. In a large heavy skillet, heat the butter over medium-high heat.
10. Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
11. Remove from the heat and discard the rosemary.
Serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired.
I served ours over a fresh corn, red pepper and avocado salad with a balsamic dressing.
All photos taken by me unless otherwise stated.
