Bringing a bit of sweetness to your life
#Eat Plentiful 25
I strongly believe food is the greatest connector in today’s world. Take a minute to think about that and let me know if you disagree. One of the reasons I love food so much is because it has this magical ability to connect us to our roots, culture, and loved ones. It's often not just about the taste but more about the emotions and memories we associate with a dish. There are several dishes which belong to my family repertoire and I know for sure we will be eating these during the holidays.
I'm excited to break the tradition this week and share a sweet recipe with you. Let me introduce you to a family classic that holds a special place in my heart - the ever-so-delicious pavlova! And in this case I will not be sharing my recipe but my mother’s , as she is the real pavlova queen, so why settle for second best.
Life’s about learning something new everyday so just in case you didn’t know the name pavlova comes from the Russian ballerina Anna Pavlova who toured Australia and New Zealand in the 1920s. The dessert was created in her honour, evoking the grace and elegance of the ballerina.
There is an ongoing debate between my Australian husband and my Kiwi grandmother about where pavlova originates from. I will have to stick with my Kiwi roots here and take my grandmother’s side on this one, her and my mother make the best ones. Ash on the other hand is yet to produce anything ressembling a Pavlova.
This naughty, versatile and visually stunning dessert is a must-have in your hosting repertoire. It does not require any special baking skill, can be made ahead and most importantly you can then dress it up as you wish depending on what’s in season or what’s in your fridge. We omit the cornflour and vinegar in the recipe which adds some chewiness to the meringue. I like mine crispy and anyway the outsides soften up naturally when they come in contact with the cream.
Pavlova
Preparation 15mins
Cooking time minimum 2 hours
Serves 8
Ingredients
200gr egg whites
400gr white caster sugar
If you want to reduce or increase the quantities always use double the amount of sugar to eggs.
Instructions
Beat the eggs whites in a mixer until whites are stiff. Stiff meaning when the egg whites keep their shape.
Gradually add the sugar, and beat for 5 mins until incorporated. The mixture should look glossy and firm.
Cook at 100c for one hour then reduce the heat to 60c and let them cook for 2-4 hours. Once done just leave it in the oven to allow the pavlova to dry out.
Make 2 meringue bases so you can double the layer which always adds drama.
Follow the recipe for the meringue base and then let your imagination run wild with your toppings of choice. Here some suggestions below:
Summer fruit glut
Equal amounts yoghurt and whipped cream
Summer berries (strawberries, raspberries, blackberries…)
A drizzle berry coulis
Flowers for garnish
Decadent chocolate
Add two spoons of cocoa powder to the meringue mix, and cook as usual.
Whipped cream, melted chocolate, shaved chocolate
Chopped hazelnuts or toasted almonds
A dusting of cocoa powder
Tropical twist
Equal amounts, whipped cream and folded in coconut yoghurt
Sliced mango, kiwi, and passion fruit
Toasted coconut flakes
A sprinkle of lime zest
Restaurant of the week, in England this time.
I’m taking you to London with me, I love its food scene. And if you love pasta my friends, Padella for me is simply the best. It is one of the 2 restaurants, I have happily queued for several times. I hear you don’t even need to queue now…so what’s not too like. What makes it so special? The prices are unbeatable and oh my..the flavours are just there. It never disappoints. Simple menu, hand rolled pasta everyday, great produce and great execution - ticks all the boxes. If you are more of savoury person like me, order their pici cacio e pepe for desert, I’ve never had a better one.
Here's to sweet moments shared with family.
Until next week. x