My close friends and family will tell you I’m not a great cook!! I once burnt a pizza so bad when I took it out of the oven it resembled some kind of African bowl. I even managed to set a caravan kitchen on fire whilst cooking bacon. It’s safe to say the kitchen is not my domain! Ok I know the basics that have got me through life. I know how to throw a few meals together but although I love to eat, I dont love to cook!!
Or so I thought…………
I don’t know if the abundence of cookery programmes on T.V have had some kind of subliminal effect on me or if this is all part and parcel of becoming a ‘grown up’ but just lately I seem to be rather keen on baking!
Recently I was given a Lamona recipe book and decided to try out the Pavlova. I’ll be honest, the main reason I chose this recipe was because I already had most of the ingredients and there was only 20 minutes preparation time. Yes, I am a lazy cook and most probably the reason for many chargrilled meals of the past! Anyway I followed the recipe and didn’t allow myself any distractions, which basically meant I turned my phone off. And you know what? It turned out bloody lovely! In fact I’ve made it quite a few times now and even get asked to make one for family get togethers!!
So I thought I’d share this recipe with you, because if I can make Pavlova then anyone can!! Yeah it’s not a fancy Nigella recipe or anything but we’re taking baby steps here. Hope you enjoy.
Pre-heat the oven to 150°C/gas mark 2.
- Line a baking sheet with non-stick baking parchment (This apparently works better than greaseproof paper although I haven’t got a clue what the difference is).
- Place the egg whites in a large clean bowl, then whisk them with an electric whisk until they form stiff peaks – you should be able to turn the bowl upside down without them moving. (Note – Do not ever taste the egg whites, vile is not the word!!).
Add the cornflour to the sugar, then add this to the egg whites – a teaspoon at a time, whisking after each addition – until it’s all mixed in.
- Add the vinegar and vanilla essence to the mixture, and fold in lightly with a tablespoon.
- Spoon just over half of the meringue mixture onto the baking sheet, and spread it into a circle, about 18cm in diameter, to make the base.
To form the sides of the pavlova, add the remaining mixture, a tablespoon at a time, around the edge of the circle. Use a fork to shape the sides, so it resembles a nest.
Ta Daaaa. We have Pavlova!!