My life, designed by me.
I once contemplated having a Blog dedicated to recipes. It is clearly not for me though. I get bored too easily and having to write step by step instructional Blog posts would do my head in. I am not great at that sort of thing. Firstly, I rarely make up recipes. I cook a lot and love trawling the internet for inspiration. However, I am a bit lazy when I cook and guesstimate quantities and often cook with a bit of this and a bit of that and it works about 75% of the time. If it turns out wonderful, I haven’t written down what I did so it ends up being a once off. I prefer to read and drool over other people’s recipe Blogs, the ones who do the genre justice. Those who test their recipes and take stunning photographs. Leave it to the professionals I say!
However, I feel the need to share my Idiot Proof Pavlova that I made for our dinner guests tonight.
It turned out to be very sweet and delish, with minimal effort and was devoured the minute it hit the table! It was crunchy and chewy and sticky…all the things a good Pavlova should be!
It is however, not a true traditional Pavlova. I only used egg whites and sugar, where traditional recipes also use cream of tartar and vinegar…something to do with volume and preventing cracking. As you can see below, I have a nice big crack in my Pavlova!
Also, in that crack you might be able to see some brown sticky stuff?? That occurs when you are lazy like me and don’t fully dissolve the sugar into the egg whites. Once I had stiff peaks I was done! Lazy baker…
So it works, as you can see but my way is not really the ‘right’ way. It never usually is. My mother and I argued about this when I was young. I wanted to know why just because my way of doing something was different , it was wrong? I mean if the Pavlova had turned into a disaster, I would have taken a hammer to it and called it an Eton Mess!
Here it is again, a gratuitous creamy close up:
Idiot Proof Pavlova.
5 Egg Whites
1 1/2 Cups of Sugar (Caster is best, however I used regular in the above Pavlova)
300 ml Thickened Cream
1/4 cup Icing (confectioner’s) sugar
1 tsp Vanilla Essence
1 Chocolate Bar that will look awesome when smashed and sprinkled. I used a Peppermint Crisp
Phew, that was hard! Safe to say I prefer to link to awesome recipes that create my own!
Here are some of the recipes I have been drooling over lately from some amazing food Bloggers:
(this Blog is worth taking a really thorough look around, they have oodles of great info as well as lots of unprocessed food recipes)
Do you have something that you do in the ‘wrong’ way yet it is YOUR way and so you are perfectly fine with it??