Tag Archives: strawberries

Triple berry pavlova

12 Sep

wpid-IMG_20130812_173919.jpgWith all the egg whites from my Key Lime Pie I made a while ago, I made a bucketload of meringues (hate anything going to waste!)

And so, a wonderfully crisp yet chewy inside pavlova base was created, and subsequently popped in the freezer to keep.

A few egg white’s and a bit of sugar expand to huge volumes when whipped a little. It’s surprising! I used a little less sugar than recommended as I don’t like them too sweet and sickly. They still come out with a great texture though. It’s important that they are whisked to as stiff as possible – do the upside down bowl on the head test! When cooking, ensure you resist the temptation to open the oven door whilst they’re cooking. In fact, leave them in the oven until the oven has completely cooled after you have turned it off.

Served with freshly whipped cream and fresh summer berries is a super quick amazingly fresh yet indulgent pudding.

 

 

wpid-IMG_20130812_173740.jpgMeringue:
Egg whites from 2 large or 3 medium eggs

75g caster sugar

1tsp white wine vinegar

To decorate:
3 small punnets blueberries, raspberries and strawberries

Small pot of double cream, whipped (or as much as you like really!)

Method:
1. Preheat the oven to 110C. Line a baking sheet with greaseproof paper. Whip egg whites until very very stiff, add the sugar and vinegar and whisk again until just as stiff.

2. With a dessertspoon, put generous portions into a circular shape on the baking tray. There should be peaks around the edge of the circle, and it should be flat in the middle, which is where laden with cream and fruit!

3. Bake for about 3 hours. Wait to cool completely and then decorate

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Strawberries & Cream Victoria Sandwich

14 Jul

IMG_20130714_150517[1]Strawberries are in season at the moment and along with the brilliant weather we seem to be experiencing here in the UK (even Wild West Wales is hot and dry, amazingly) they are in abundance and for once not about £4 for a punnet of tasteless watery stawbs.

Tesco got on the Wimbledon bandwagon and were selling punnets of British strawberries with ‘free’ pots of double cream.

Cream is such a treat (I once knew someone who ate a whole pot for their dinner, with nothing else out of guilt) and a perfect combination is with freshly whipped cream, in a classic Victoria sponge eaten outside with a glass of homemade (I need to get my mums recipe for this up!) elderflower cordial. How sophisticated eh!

 

 

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The cake was made from the River Cottage’s recipe
Ingredients:
175g self raising flour
pinch of salt
175g unsalted butter, softened and cubed
175g caster sugar
3 eggs, lightly beaten
1tsp vanilla extract (optional)
1 med pot of double cream
punnet of strawberries, washed
2 X 20cm sandwich tins

Method:
1. Preheat oven to 180C. Beat the butter to a cream, then add the sugar and beat until very light and creamy (this is the secret to a great sponge!)
2. Add the eggs, a little at a time in conjunction with a spoon or two of the flour to prevent curdling, beating thoroughly after each addition. Add the vanilla extract if using.
3. Sift in the rest of the flour and carefully fold it in. Divide the mixture evenly between the two sandwich tins and bake for around 25mins or until springy when gently pushed.
4. When cooked, leave in the tins for a few minutes before turning out onto a wire rack to cool completely.
5. When the cake is cooled, whip the cream until stiff, slice the strawberries and spread the cream over one layer, and top with thinly sliced strawberries. Top with the other layer and arrange strawberry halves on top. Dust with icing sugar!IMG_20130714_150431[1]

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Strawberry Cream Tea – one of those things that everyone loves

17 Jun

I finally arrived home in West Wales after over two weeks of dashing (and even flying, seriously) over the country from Exeter, Bristol and Cardiff to London and Newcastle. I’m not going to lie, it mostly involved partying, eating tasty meals, socilaising and lying in bed all morning with friends laughing about the previous nights escapades (tough life, I know.)

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I was very much looking forward to coming back home for a few days and what I was greeted home with was amazing. Mums are great. They bake fresh scones and serve great tea, although my Dad is bound to comment if I don’t include that he was the one who came up with the idea of using deliciously sweet in season strawberries; instead of jam to go with the clotted cream on the scones (it was a great change – definitely recommend it!)

My Mum has a wonderful baking book by Jane Asher, which is where she got the scone recipe from. After trying many others, this is her fave and I wholeheartedly agree.

Serve on a lovely table with some flowers, tea in proper tea cups and saucers, you can’t go wrong.

I’m looking forward to Welsh Cakes and Bara Brith next time (hint hint) 😀

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