Tag-Archive for » Fruit «
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 have never made granola bars before and when I saw this recipe I thought I would give it a go. It is school holidays a the moment and I thought these would make a great snack food to leave in the cookie jar. This is a recipe I tagged for a game I play on Zaar and I am so glad I did it so super easy to make and the end result is wonderful and tastes delicious. I had my whole family over for Sunday lunch and I broke these out later in the afternoon so they really got tested out and were met with high praise by all. These could easily be played around with to add differetn fruits and nuts to the mix, I will look forward to that next time. To view other photos or read more reviews on this recipe please click here. Be sure to check out more wonderful recipes by this chef whilst you are there.
Ingredients
2 Cups quick-cooking rolled oats
2 Cups Rice Krispies
1/2 Cup craisins (dried cranberries)
1/2 Cup shredded coconut
3/4 Cup almonds, sliced
3/4 Cup light corn syrup
1/4 Cup brown sugar
3/4 Cup peanut butter
1 Teaspoon vanilla
Method
1. Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
2. Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. (I cut the coconut with two knives so it will not be stringy.)
3. In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
4. Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. (I place a piece of wax paper on top while pressing hard.) Let cool and cut into bars. Store in air-tight container.
Freezes well, if securely wrapped.
All photos taken by me unless otherwise stated.
