Lovely weather here at the moment but the days are counting down till the children are finished school and I still have jobs to get finished before my main job will be entertaining the children for the holidays. So far this week, I made a Berry Pavlova to use up the fresh berries which I was given off my friend. The pavlova fitted in great with “Wimbledon Fortnight” and was a great way of celebrating with the strawberries, raspberries, blackberries and logan berries used to decorate the pavlova. The pavlova went down a treat with the family and was really easy to make. I used 4 egg whites in the recipe along with caster sugar, cornflour, double cream and the fresh berries.
[lt_recipe name=”Berry Pavlova” servings=”8″ prep_time=”15M” cook_time=”1H30M” total_time=”1H45M” difficulty=”Intermediate” print=”yes” summary=”Nutritionally, one portion contains 174 calories, 9.6g total fat (12% daily total fat), 20.3g total carbohydrate (7% daily total carbohydrate), 1g fibre ($% daily fibre) (based on a 2000 calorie diet).” image=”https://www.love-to-bake.uk/wp-content/uploads/2017/07/pavlova12.jpeg” ingredients=”For the meringue:;4 egg whites;4oz caster sugar;1oz cornflour;For the topping:;200ml double cream;6oz fresh berries” ]Preheat the oven to Gas 2.;Line a baking tray.;In a clean glass bowl, whisk the egg whites until the whites are thick enough to form stiff peaks.;Add the caster sugar in small amounts whilst whisking the meringue.;Continue to whisk whilst adding the cornflour.;Transfer to the baking tray and shape.;Bake for 60-90 minutes till golden and crispy on the outside.;Switch off the oven but leave the meringue in the oven with the door shut.;After 30 minutes, transfer to a serving plate.;Whisk the cream till the whisk leaves a trail in the cream.;Just before serving, add the cream and fresh berries to the top of the meringue .[/lt_recipe]
I decided to make my husband some lunch with the egg yolks. Before he got home for his lunch on Monday, I had prepped some pancetta, onion, mushrooms, cherry tomatoes and cheese slices. In a frying pan, I cooked the onion, pancetta, mushrooms until they were browned. I mixed the egg yolks with some milk before pouring onto the other ingredients in the pan. I added the halved cherry tomatoes and cheese slices and allowed the mixture to cook. When my husband walked through the door, I placed the pan under a grill to finish cooking the top of the mixture. I served it with one of the Homemade Bread Rolls which I had warmed in the oven. My husband described the mixture as a cross between a Frittata and Egg Foo Yung. Hehehehe. I would just describe it as a mix up – not in the good kind either like when you got a 10p mixup from the corner shop. Ah those were the days. I think when I made him this meal I was thinking it was something different from his normal lunch and rather like an omelette but thicker like a fritatta. All that mattered is that my husband really enjoyed it and it was a great way to use up the egg yolks rather than freezing them for another time.
I have just noticed that I haven’t made this week a “Peanut Butter Week” like I had suggested on a previous blog post, so tomorrow I will endeavour to make some Peanut Butter Brownies or cookies as I quite fancy one now whilst I am sat on my bed. I do not know where this week has gone but it has and the weekend will soon be upon us. Isn’t it scary how fast the weeks go as you get older. Or is that just me?
I am going to try out some recipes for making sauces for pasta, rice etc., where I hide vegetables in the recipes by blending the vegetables up and try them out on my children. something which I used to do when the children were younger. It might persuade the youngest child to try some sauces with his favourite food, pasta.
I am going to sign off now as I have had a busy day and I really need to catch up on some beauty sleep. Oh but before I go my “[amazon_textlink asin=’B071K2YJCN’ text=’Summer Picnics recipe book’ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’7302f906-6801-11e7-98e0-d9c61db789ae’]” is available now for one week only at 99p from Amazon. Go and grab it while you can. 🙂