Strawberry Pavlova
This beautiful dessert is named after the Prima Ballerina Anna Pavlova...The story goes, that during Pavlova's tour of New Zealand in 1926, a chef at a hotel in Wellington, New Zealand invented a dessert for her. Apparently he was inspired by Pavlova’s tutu which was draped in green silk roses. The dessert pavlova was intended to be a metaphorical representation – light and frothy with the soft meringue, cream and colourful fruit pieces representing the splendour of the dancer’s costume and ‘lighter than air’ form.
The simplicity of this satisfying dessert means it's almost fool proof, and having no need of a special size of shaped tin, it can be made in any size or shape by adjusting the quantity of ingredients as appropriate for your guests.
What You Need...
8 Large Egg Whites Pinch of Salt 500g Caster Sugar 15g Corn Flour 2 Teaspoons White Vinegar 300g Fresh Strawberries or a Mixture of Summer Berries as you choose 500g Cream
What You Do...
Preheat the oven to 140C placing two wire shelves at middle and low positions.
Using an electric balloon whisk, or stand mixer with a clean bowl, whip the egg whites to semi-stiff peaks and gradually add the sugar - you could start with both egg whites and sugar in the bowl, but I have found that it takes longer to absorb the sugar this way and you risk over beating the mixture...
(Chose a serving plate and roughly measure it so that you know the shape and dimensions you are looking for - this is especially important if it's an occasion dessert and you have doubled the quanti- ties...for easy portioning, I usually make this in a rectangle shape, and remember you can serve this on a chopping board covered in foil if you don't have a large serving plate.)
Once the sugar is absorbed you'll have a stiff, glossy, snow white mixture that will hold its peaks...rub a little between your thumb and forefinger to ensure that the mix is not grainy... Add the corn flour at this point mixing through and finally add the vinegar - these will help to stabi- lize the mix and assist in the forgiveness of over beating as well as adding volume and a brilliant whiteness to your dessert.
Divide the mixture between two baking trays lined with silicon or baking paper ensuring to split to mixture as equally as you can manage and smooth into shape with a knife, or palette knife...don't be too worried about swirls and levels here as I feel that pavlova should have a pillow like look to give a sense of the hidden texture within...
Bake in a 140C oven for 2 hours - meringues keep especially well and can be made a day or two ahead of time. If you are making ahead, choose to bake in the late evening and when the baking time is finished, turn off the oven and open to door a crack. Leave the meringues in the oven until morning - this extra step will prevent cracking due to a temperature shock. Don't sweat it though if you don't have time...cracked meringues have character!
Once completely cool, flip the base meringue onto a serving plate and cover with plenty of whipped cream and berries. Add a further layer of cream to assist the top meringue rest easily on top. Decorate with whole strawber- ries and refrigerate until serving.
The Easiest Dessert in the World…ever!
Showcasing brilliant berries like precious gems in crystal jelly.
What You Need...
Pyrex or other Round Glass Bowl – two or three pint bowl 2-3 Packets of Red Jelly (Measure your Bowl, each pack will make 450ml of jelly) 500g Fresh Strawberries, Raspberries, Blackberries & Blueberries
What You Do...
Make up the jelly by melting the blocks in a jug and filling with cold water to make 450ml for each block – if you are using 2 block of jelly then fill with 900ml of water, or 1350ml for three blocks of jelly.
Pick through the fruit for leaves or stalks and drop 400g of the fruit into the Pyrex bowl, saving the rest for decoration.
Stirring the jelly well, pour over the fruit in the bowl and transfer to the fridge to set overnight. Once you jelly has set, sit the whole bowl carefully in a basin of boiling water for thirty seconds or so. This will melt the outer edge of the jelly allowing the bowl to be over turned and releasing the jelly onto a waiting footed cake plate or fancy glass plate.
Of all the desserts you show off to your guests this summer, this is the one that will disappear fastest and will draw the most admiration, from the big people, and the little people!
The following two compote recipes use summer fruits in season at the moment – They can both be preserved for months if you are jarring it and storing for the winter. It makes several wonderful desserts or can be used to top your morning porridge or yoghurt. See below for two great recipe ideas…
Rhubarb & Strawberry Compote
What You Need...
450g Rhubarb, cut into thumb sized chunks
300g Strawberries, Halved & Quartered
50g Golden Caster Sugar
1 Teaspoon of Vanilla Extract
The Grated Zest of 1 orange
What You Do...
Preheat the oven to 170C. Place the rhubarb in an ovenproof dish, sprinkle with the sugar and stir through the orange zest. Cover loosely with foil and bake in the oven for 35-40 minutes until tender. (This can be done in a saucepan if you are happy to watch it and will be ready in about 25 minutes – be careful not to let the rhubarb catch though.)
Gooseberry Strawberry Compote
What You Need... 300g Strawberries, Halved & Quartered 450g Gooseberries, washed, topped & tailed 100g Golden Caster Sugar The Grated Zest of an Orange 1 tsp Ground Cinnamon
What You Do...
Place the fruit in a saucepan, together with the sugar, cinnamon and orange zest stirring through thoroughly. Cover the pan and place over a low to medium heat for about 30 minutes, or until the fruit is tender.
Try your Compote in some Little Meringue Toppers What You Need... The full quantity of either Compote above 50g Golden Caster Sugar 2 eggs, separated
What You Do...
Preheat the oven to 180C. Stir the egg yolks through the compote and divide between 4 ramekin dishes. Pop these in the oven to start warming while you prepare the meringue mix. Whisk the egg whites until stiff and add the sugar slowly whisking continuously until the mixture is glossy and voluminous. Pipe or spoon this onto the four ramekins and bake in for 10-15 minutes until the tops are puffy and golden. Serve immediately.
Try your Compote in a Fruit crumble…
What You Need... Full quantity of either of the compotes above 85g Plain Flour 50g Golden Caster Sugar 25g Ground Almonds 50g Butter, Chopped or Cubed Grated Zest of an Orange 2 handfuls crushed hazelnuts or pecans, which ever you prefer
Serve with custard or softly whipped cream.
What You Do...
Heat oven to 180C. Using the recipe for the Rhubarb & Strawberry Compote above bake, until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy.
While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest and the crushed hazelnuts or pecans. Spoon the crumble loosely over the fruit. Bake straight away for 25 minutes until golden and bubbly. Cool a little before serving with custard and any remaining syrup.
Roasted Peach Salad with Spicy Walnuts
What You Need...
For the Salad…
3 Peaches, Stoned & Cut into Eight Wedges
1 Tablespoon Olive Oil
1 Teaspoon Sea Salt
A Bag of Mixed Green Salad Leaves
Small Bunch Spring Onions, finely sliced on the diagonal
150g Crumbled Blue Cheese
…and for the dressing…
40g Olive Oil …and for the Spiced Walnuts…
40g Rice Wine Vinegar (white/red wine 50g Walnut Halves vinegar will work equally well) 1 Teaspoon of Icing Sugar Mixed with Half 1 Teaspoon Dijon Mustard Teaspoon of Cayenne Pepper
Sea Salt & Plenty of Freshly Ground Black Pepper
What You Do...
Preheat the oven to 220C & Boil the Kettle
Mix the Dressing Ingredients and set aside
Blanch the walnut halves in the boiling water for 1 minute and pat dry on a baking sheet. Then using a sieve or tea strainer, dust the walnuts with the sugar/cayenne powder. Place the baking tray in the oven for 10 minutes and set aside to cool. Switch the oven from baking to grill ready for the peaches. While the walnuts are blanching, prepare the peaches and place on a baking tray – brush with olive oil and sprinkle with sea salt and place under a hot grill for 7-8 minutes until starting to blister and brown.
Mix the salad leaves and spring onions dressing well – place the dressing in a large bowl and add the leaves rather than pouring the dressing over the leaves to ensure the leaves are well dressed.
Place the peach wedges on top and finish with crumbled blue cheese, and a liberal sprinkling of the walnuts.
What’s in season when in Ireland…
January - Brussel sprouts, swede, leeks, savoy cabbage, parsnips, onions, potatoes, kale
February - Parsnips, swede, potatoes, leeks, winter cabbage, onions
March - Leeks, spring cabbage, potatoes , onions, swede
April - Rhubarb, potatoes, broccoli, cabbage, onions, lettuce
May - Lettuce, broad beans, cabbage, rocket, radish, spring onions, rhubarb
June - Asparagus, lettuce, new potatoes, winter onions, peas, cabbage, turnips, broad beans, raspberries July - Runner beans, French beans, carrots, peas, strawberries, courgettes, all salad crops, cauliflower, tomatoes, cucumbers, potatoes August - Tomatoes, peppers, cucumbers, runner beans, French beans, black currants, red currants, strawberries, all salad crops, carrots, potatoes, marrows, squashes, blackberries, courgettes, onions September - Cabbage, carrots, apples, pears, salad crops, tomatoes, cucumbers, peppers, sweet corn, marrows, squashes, courgettes, onions October - Cabbage, swede, parsnip, carrots, turnips, broccoli, leeks, onions, potatoes, apples. pears November - Cabbages, leeks, swede, brussel sprouts, parsnips, carrots
December - Brussel sprouts, parsnips, swede, leek, cabbage