Easter – Outdoors – Family

Easter was fabulous.

Our grandson Cooper come to visit from the Tuesday prior.  While he was here, and before everyone else arrived, we made Easter Bunny Pots, and my only real input was making the bunnies feet and assisting with the gluing.  It was a great fun activity, where we had to go in search of everything needed for the project, including the packets of seeds and pots from the local hardware.  When they were finished, he proudly put them out for photos, before hiding them to surprise everyone on Easter Sunday morning.  He was such a proud little man handing them out to his family.

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Aunty Elaine’s Pavlova Recipe

I remember the time that Aunty Elaine made this pavlova for my beautiful friends, Véronique and Yannick, when they visited from France some years ago.  I know that both Véronique and Yannick have very fond memories of Aunty Elaine and Uncle Paul, and Aunty Elaine wrote this recipe out for me so that I could email it to Véronique after she returned home to France.

Aunty Elaine's Pavlova
Prep Time
15 mins
Cook Time
1 hr 30 mins
Cooling
4 hrs
 

Such simple ingredients, and always such a treat.

Category: Dessert
Style: Australian
Keyword: Family Recipes, Gluten Free, Gluten Free Dessert, Meringue, Pavlova
Quantity: 8 serves
Author: sbaskitchen
Ingredients
  • 4 egg whites
  • 1 cup caster sugar
  • 1 tbsp boiling water
  • 2 tsp vanilla essence
  • 1 tsp white vinegar
  • 1 tsp corn flour (see note below)
Instructions
  1. Preheat oven to 120˚C.
  2. Line a baking tray with baking paper.
  3. Beat egg whites until soft peaks form.
  4. Gradually add the caster sugar, a little at a time, beating between each addition, until all of the sugar is incorporated and dissolved.
  5. Add the boiling water, vanilla, vinegar and cornflour and beat until combined.
  6. Spread the meringue in a circle on the prepared baking tray, ensuring that the meringue is 6-7 cm / 2.5 inches thick.
  7. Bake for 1 hour 30 minutes. (see note below)

  8. Turn the oven off and allow the pavlova to cool completely in the oven.
  9. To serve, invert the pavlova onto a serving plate, spread with whipped cream and top with fresh fruit of choice.
Notes

All ovens are not the same!  I find that I need to bake the pavlova for an additional 20 minutes in my oven, as it was still a little soft at the one and a half hour mark.

If making gluten free, you will need to ensure that the cornflour that you use is gluten free.

 

Until next time…

Bon appétit!

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A New Year – A New Look!

So here we are…  After what can only be described as a crazy couple of years, I decided it was time to put the broom through, get the duster out, and have a really good clean up!  Not only here at home, but also with my blog…  The clean out of our home is going to take a while… I, kind of, have a plan…  One room is complete… This is going to take time!!!

So after much procrastination, here is the new look for the blog…

Once I hit the button to accept the changes, I headed to the kitchen.  There was a new recipe to try out in the hope of using up some of the blood plums from the garden, a date and walnut loaf to be baked, and also some easy flat breads to be made!

 

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Majestic Magenta

Hmmm… I started with the title Pretty and Pink…, then thought maybe Radiant Red…!

But really I think Majestic Magenta describes the colour at the end…

A while ago we were in Melbourne for a few days to spend time with our son and his family.  This meant that I was able to visit my sister, Sonnie.  Sonnie is an amazing cook, and had just finished making a batch of her late husband’s grandmother’s pickled red cabbage, a jar of which, she had kindly set aside for us, I was so excited and very grateful.

Since then I’ve started receiving a regular delivery of fresh, mostly Gippsland grown, vegetables, and the fun thing with the vegie (Farm) box is that each week is different.  With produce that we don’t normally use, and being one who hates waste, I’ve just had to get a little creative.

After receiving red cabbage in my mystery veg box, I instantly knew what to do – I would make Grandma Martin’s Pickled Red Cabbage.  I often prepare braised red cabbage, but this time it was definitely going to be a batch of Grandma Martin’s Pickled Red Cabbage, and with my beautiful sister’s permission, I can now share the recipe with you. Continue reading

Rhubarb & Roses

I hope that I am not becoming to boring with all things rhubarb, the vegie patch and the greater garden… Today I am going back to Rhubarb, yet again. It is proving to be a great staple in our home.

A vegetable that masquerades as a fruit, this wonderful plant is so easy to grow, and even easier to use in the kitchen where it can be prepared for breakfast or dessert, turned into an accompaniment for your favourite pork dish or charcuterie or cheese platter, gosh, it can even be made into an amazing salad! Continue reading