Summer Berries Pavlova

I know we were spoilt last week with the beautiful weather, but I’m sure it will be back again- maybe. I hope so anyway, on the strength of it all we toddled out and got a new BBQ. Obviously we then had to try it which leads on to one thing- alfresco eating.

I always think that summer puddings should be easy to prepare, not to heavy and a perfect way to end those outdoor get togethers. Enter my meringue it’s soft and mallow centre combined with a crisp outer shell is perfect for pavlovas and Eton mess alike. The only negative is the lack of oven use for anything else whilst it’s cooking and cooling. I mean it’s not really a negative- you could just make more meringues.

This pavlova is flavoured using the fabulous Sugar and Crumbs strawberry milkshake flavoured icing sugar. (This isn’t an ad- I just really love these, and they are free from nuts, dairy and gluten). It’s also pink, due to the request from the tiny human, i could not refuse.

Ingredients

  • 4 egg whites
  • 180g caster sugar
  • 50g icing sugar ( mine was flavoured)
  • 1tsp corn flour
  • 1/2 tsp white wine vinegar
  • Gel food colouring if needed

Method

  • Heat your oven to 120°c
  • In your mixer use the balloon whisk and whist the whites until they start to form soft peaks.
  • Gradually add the caster sugar 1 spoon at a time whilst the mixer is on a medium speed. Do not over beat
  • Sift in the icing sugar and cornflour and fold into you egg whites gently.
  • Add the food colouring and vinegar for a final beat with the mixer. If it’s ready the mixture will not fall out of the upturned bowl.
  • You can pipe the meringue into rounds or make one large pavlova it’s up to you.

Now with the baking I find ovens are temperamental things. My new one is definitely hotter than my previous one. I put the meringue in at 120° and bake for about an hour ( it was longer in the old over) after this time turn the cooker off and leave the meringue to completely cool in the oven.

When cooled whip some cream and pile those berries high. Then enjoy your efforts sat outside ( dodging the bugs) at the BBQ.

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Grilled Salmon In A spiced Marinade  

Well fingers crossed that the last few days haven’t been our summer, and we can look forward to long, hazy days and BBQ season. Now I love a bbq and alfresco dinning, but get a bit bored of the usual sausage and burger offerings. This year I’ve decided to mix it up and try new things on the grilling front. 

I know salmon isn’t a new thing, far from it, but I’ve been experimenting with marinades and I think this is yummy, and not as calorific as some of the shop brought offerings, it also includes one of my new favourites -turmeric, which also give a great colour to the fish as well.  

  

Ingredients

  • Salmon filets I used a side and cut it into portions. 

For the marinade

  • 100mls natural yogurt ( or dairy free alternative) 
  • Juice of 1/2 lemon
  • Thumb sized piece of ginger grated
  • 1 tsp turmeric 
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp gram masala 
  • Chilli eithe fresh or flakes if you desire. 

Method 

  •   Mix together all he marinade ingredients then in a large bowl, pour over the salmon pieces.
  • Gently stir to ensure the fish has a good covering.
  • Cover and leave in the fridge for at least 4 hours. 
  • When it comes to cooking the fish, use the warmest part of your BBQ, learn from my mistake I put skin side down first, but flesh side down is better. 
  • Cook for 3-4 minutes on flesh side, then gently turn over and cook for another 2-3 minutes on the skin side. 
  • Turn every minute or so until the salmon is cooked through. 

 
 Serve with salad -delicious