​ Meringue is the basis for many dishes - including soft, puffy souffles, melt in your mouth macarons,  featherlight genoise sponge and crisp pavlovas.
This is a recipe for basic French Meringue which may be used to make meringue shapes and pavlovas. The meringue  is piped and then cooked in a low  heat so it dries out without coloring, and forms a crisp shell.
​BEFORE YOU START  - Make sure your mixing bowl, whisk and all equipment is completely grease free, and ensure there is no egg yolk in your egg whites or your egg whites will not whip up to stiff peaks.
​

 14 oz superfine  sugar
 7 egg whites
gel food color and flavoring if desired
pinch of cream of tartar or  1/8 tsp  fresh lemon juice or vinegar ( this strengthens the proteins in the egg whites which  helps  increase volume, but its not essential)

1. Heat oven to 390F /200C
2. Line two baking trays with a silicone mat or parchment paper.
3. Line another baking tray with parchment paper and pour in the sugar and allow to warm for  3 minutes.
4. ​ Whisk the egg whites ( and cream of tartar if using) so they form stiff peaks. Don't overwhisk!   if you do, your egg whites will  look lumpy, not smooth
5.  Remove the sugar from the oven, and reduce heat to 212F/100C
6. Whisk one tablespoon of sugar at a  time into the egg whites, and the mixture  retains  its stiff peaks before adding more sugar
7. Once all the sugar is added, continue to whisk on full speed till the mixture is stiff and glossy.
8. Add color and flavor at this stage if you wish to do so.
9. Fill a disposable piping bag with the piping tip of your choice and  then pipe shapes onto the parchment or silicone mat 
10. Bake for 50 minutes, or up to 2 hours depending on the size of your meringues.
11. Once cool the meringues can be filled with cream or kept for up to 2 weeks in an airtight container, or in plastic wrap. 

Wilton Tip 102 or 104 makes great roses
Wilton tip 1 M  makes swirly roses
A plain tip can make little meringue kisses
A Sultane tip makes  crenellated rings

4 slices bacon, chopped
3/4c chopped onion
1 clove garlic, minced
3/4c coarsely  grated carrot
1c orzo
3c chicken stock
12 oz shrimp, shelled and deveined 
parsley, chopped
finger lime ( or  fresh lime juice)

Recipe makes 2 strudels = 24 appetizers or 6-8 brunch servings. Uncooked strudel can be frozen for later baking

1 lb  bulk hot Italian sausage 
1 1/2 lbs  mushrooms, chopped
1 tsp dried thyme
2 Tbsp Dijon mustard
1/2c sour cream
8 sheets phyllo dough
4 oz melted butter or olive oil

1. Saute sausage in a non-stick pan, breaking it up as it cooks, till its crumbly and cooked through.
2. Add mushrooms and thyme and continue cooking till all moisture has evaporated. Cool, then stir in mustard and sour cream.
3. Put 4 sheets of phyllo on wax paper and then brush each phyllo sheet with butter.
4. Spoon 1/2 filling along one long edge of  buttered phyllo sheets, leaving a 2 ' border, Tuck short sides over filling and roll up. Brush top with butter. Repeat with remaining filling and phyllo.
5. If not baking immediately, wrap in foil and refrigerate  overnight or freeze for up to 2 weeks.
6. Preheat oven to 350 F. Place strudels seam side down on greased rimmed baking sheet, cut into 1 1/2 inch pieces, cutting only 1/2 way through to bottom of roll. Bake for 25-30 minutes till golden. 
7. Can be serves as an appetizer or with salad for Brunch

2 envelopes Knox powdered gelatine  ( 4 tsp/ 14g)
2c granulated sugar ( 395g)
1 tsp vanilla extract or other flavoring ( up to 1 TB)
1 Tb cold water
 1c ( 225ml) boiling water
cornstarch ( cornflour)

1. Select a shallow  9" x 13"pan  and very lightly grease, then  dust with cornstarch.
2. In a small bowl, pour the  1 Tb cold water over the  gelatine to soften it.
3. Pour  the boiling water  over the gelatine and stir till dissolved.
4. Pour the  mixture through a strainer into the bowl of a stand mixer.
5. Add the sugar, flavoring, and color if desired, and whisk together till soft peaks form ( mixture should not flop when the whisk is lifted)
6. Quickly pour the mixture into the prepared pan, leveling as much as possible.  If its really lumpy, cover with plastic wrap or a silpat mat and smooth the surface to level it out, (use a rolling pin if the pan is shallow enough, then remove the plastic wrap or silpat. )
7. Leave the mixture till cool and set,  dust with cornstarch then cut into squared with scissors or cookie cutters dusted with cornstarch.
8. Once the marshmallows are cut and dusted, they can be stored in a container at room temperature or in the fridge for 3 days ( if they last that long!)

 Ingredients
1/4c  cocoa powder - I use Hershey ( 21 g )
2/3c  hot water – DIVIDED (76g)
3/4c  plus 2Tb all-purpose flour ( 90g + 2 Tb)
1c  granulated sugar (198g)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1/4c plus 2Tb vegetable oil  (44g + 2 Tb)
1  large egg
2 tsp vanilla
( This  recipe makes 1 x 8" x 1 1/2"  layer )    (= 1  x 20cm x 35cm layer)

• Grease round micro-proof dish ( 7’x 2” or 8” x1 ½”  ) and line with plastic wrap. (I use a round glass dish but a square casserole dish works too - you can always cut a circle out of it afterwards if you  want!)
• In small bowl mix cocoa with 1/3c  hot water, stir to combine, then microwave for 40-50 seconds till slightly thickened
• In medium bowl, mix dry ingredients (flour, sugar, baking soda, baking powder,  salt)
• Add oil, remaining 1/3c hot water, egg and vanilla to chocolate mixture, mix together,  then stir into flour mixture. Mix till well blended
• Pour batter into prepared pan
• Microwave in high for 5-6 minutes until cake begins to pull away from sides. Some moist spots might remain but will disappear as cake cools.
• Let stand at least 5 minutes. Invert onto serving plate. Let cool completely
• Frost with your favorite  buttercream, and enjoy!


• TIP : When the cake is cold, you can chill it in the fridge for  at least 30 minutes  and then carefully slice the cake layer in half horizontally to make 2 x 3/4"  layers, or simply make another layer for a  traditional 2-layer cake.
• TIP: A single layer cake is quite spectacular filled with whipped cream and raspberries and decorated with chocolate buttercream, a chocolate sail and fresh raspberries.

1 1/4 c unbleached flour
3/4tsp salt
3/4c shortening
3/8 c ( 6 fl oz) cold water

1. Put the flour and salt into a bowl.
2. sing a pastry cutter blend the shortening into the flour till it resembles breadcrumbs.
3. Stir in the cold water and pull the mixture together till it clumps.
4. Turn out onto a floured board and  lightly  form into a ball. Divide into 2 pieces, and flatten each into 4' circle.  The pastry can be used  straight away or frozen.

Immediate Use:  Roll the pastry till it is the desired thickness. Bake as directed
To Freeze: Put pastry circle in a freezer bag, exclude as much air as possible and then freeze ( defrost before using.) 
( pictured is Apple Cranberry Pie)

6 egg  yolks
1/2c  fresh lemon juice
3/4c granulated sugar
1/2c butter
finely grated rind of 1  large lemon

Whisk the  egg yolks and lemon juice together in a non-stick saucepan adding the sugar once the egg yolks and lemon juice are combined. Stir in grated lemon rind.
Cook over a medium heat stirring all the time till the mixture thickens and coats the back of a wooden spoon. Remove from heat.
 Cut the butter into 1/2"  cubes and add to  the hot mixture, stirring till dissolved.
Strain the mixture through a fine sieve into a measuring jug.
Fill hot 1/2 or 1/4 pt canning jars with the lemon mixture, and seal immediately.
Makes approximately 1 1/2 c
Allow the jars to cool, and then store in the fridge.  The lemon curd will  solidify as the jars cool,  and the lids will 'pop' indicating the lid has sealed.

HI-HAT CUPCAKES
(makes 12 )
Cupcake
3oz semi-sweet chocolate ( 60% cacao or more)
½ c unsalted butter ( room temperature)
1 ¼ c  granulated sugar
2 large eggs
1 tsp vanilla extract
½ c sour cream
½ c cold water
1c unbleached flour
½ tsp baking soda
 ½ tsp baking powder
¼ tsp salt

 Marshmallow
2 envelopes ( Knox) unflavored gelatin ( 2 tsp per packet)
1 Tb cold water
1c Boing water
 2c granulated sugar
 1 tsp vanilla

Chocolate shell
2c semisweet chocolate chips
2 Tb coconut oil ( melted)
 
To make:
Cake:
Carefully soften chocolate in heatproof bowl in microwave. Stir till melted and smooth . cooll slightly.
Sift flour, salt, baking soda, salt and baking powder together
Beat butter and sugar together till creamy.
Add the eggs and beat well. Add the melted chocolate and vanilla and mix well. Mix in the sour cream
 Add the flour mixture and water and blend well.
Line 12 muffin cups with liners and fill each almost to the top with batter ( about 1/3 c)
Preheat oven to 350F and bake cupcakes till  tops are firm and a toothpick inserted in the center comes out pretty clean – about 25 minutes.
Cool the cupcakes on a wire rack
Marshmallow topping
Soften gelatin in cold water,  then add boiling water and stir till gelatins is dissolved. Put sugar and gelatin mixture in bowl of stand mixer and whisk until soft peaks form
 Add vanilla and beat till incorporated and  mixture  holds  its shape
Put into piping bag with ½ inch plain round tip
 Swirl marshmallow into a cone on top of each cupcake .
Put in fridge while you make the chocolate shell.
Chocolate shell
Soften chocolate chips carefully in microwave and stir till completely melted and smooth. Stir in coconut oil
Dip each cupcake - marshmallow first - into the chocolate... shake lightly to remove excess and  place on a tray to set. ( Can  also be firmed up  quickly in the fridge)

​
Mmm   …   indulge!!!!
 
 
 
 

It's easy to have a love/hate relationship with these temperamental yet exquisite (and gluten free!) cakes..(or are they pastries?)
​
I've tried  many, many recipes, but recently found the Wilton recipe to be the simplest and most foolproof, plus quantities are in cups not grams! The full wilton recipe is  http://www.wilton.com/french-macaron-cookies/WLPROJ-8606.html.

I use Bob's Red Mill almond flour as it's superfine and makes for a smooth batter. You can see a picture of some of my summer macarons at www.bobsredmill.com/almond-meal-flour/reviews/?p=2 ( thanks Bob ! ),  I love using your almond flour and am honored to be featured on your site )
​
( pictured here are late summer Raspberry, Salted Caramel, Oregon Hazelnut and Lemon Lime.)
Here's the recipe, with my own  adjustments:

 FRENCH MACARONS
Makes about 36 complete macarons

​1c almond flour ( Bob's Red Mill - superfine)
2c  confectioners sugar ( C&H )
3  large egg whites ( room temperature)
1/4 tsp cream of tartar
pinch salt
1/4 c granulated sugar ( C&H)
1 tsp flavoring ( I like a Lorann flavor or  a pure vanilla extract)
color

Put the almond flour and confectioners sugar in a food processor and whirl a couple of times till thy are just mixed together.Do not overmix
In a clean grease-free bowl, whisk the egg whites, salt and cream of tartar together till foamy. Add the granulated sugar and whisk till thick and holds stiff peaks. Gently stir in flavor and color*
Gently fold in the almond flour mixtures and stir till  well blended and the mixture has a 10 second hold - meaning when the mixture is dropped from a spoon it blends into the remaining mixture by the count of 10.
 * if making more than one color and/ or flavor, mix in the almond flour first, and before fully blended, divide mixture into separate bowls,  add color and flavor,  and mix in with the last few strokes of blending.
Pipe mixture into 1" rounds on a Silpat or parchment paper. Let sit for  30 minutes.
eat oven to 275F
Bake for 18-22 minutes, depending on your oven. I  check at 18, and have found 20 minutes works for a smooth crust, well formed "feet" and most but not wet inside .
Let cool, then peel away from the paper or Silpat

Sandwich together with Flavored Buttercream, whipped cream or  preserves
​
Unfilled macarons can be frozen for up to 1 month.

Marveilleux!!

My one English cucumber plant produced at least 18 large cucumbers in the last 4 weeks (with no sign of slowing down!) and since my neighbors are dealing with their own cucumber and zucchini explosions, I was looking for something other than salad to use up this increasing cucumber collection.

What to do?... well  if life hands you lemons,  you make lemonade... so, why not make cucumber lemonade?!
Now I'm obsessed with this cool, summery beverage.....its so simple, so refreshing and actually good for you cos it contains fruits and vegetables  : )

You can make this to your own taste for sweetness, lemoniness or cucumberiness, though here's a basic recipe to start you off.

CUCUMBER LEMONADE

2 good size ( 11") English cucumbers -chopped ( or remove seeds from equivalent regular cucumbers)
1/4 -1/2 c lemon juice ( I used the bottled kind)
1 lemon - chopped
1/3 c turbinado or demerara sugar ( gives a nice mellow sweetness) or  granulated sugar 
2c cold water

Whirl everything together in a Vitamix or blender till it's chopped up to a  pico-de-gallo/salsa-like consistency
Strain through a fine mesh sieve
Adjust sweetness, tartness - it should be lemony, but  there should also be a hint of cucumber.
Serve over ice. Can be dliuted with sparkling water  or soda too.
Sip away!

A few days after the 4th of July we had a heatwave and I was craving something fruity, icy cold and refreshing. I also had a giant watermelon to get out of my fridge! What better way to cash in on that juicy deliciousness and gorgeous red color than combining that watermelon with some raspberries–they just go together. Hello Watermelon Raspberry Sorbet!

Enjoy your summer, and stay refreshed!

 



WATERMELON RASPBERRY SORBET

1 c granulated sugar
​1 c water
​1c frozen raspberries
2c diced watermelon
Juice of 1/2 lemon





​       1.      Make a simple syrup by boiling together the water and granulated sugar, stirring till the sugar                   is dissolved. 
       2.     ​Stir in the frozen raspberries and lemon juice.
       3.     ​Put 1/2 the watermelon and 1/2  the raspberry mixture in a blender and process till there are                    no lumps. Strain mixture into a bowl. 
       4.     Repeat with the remaining watermelon and raspberry mixture.
       5.     Chill  the strained watermelon raspberry juice mixture.

​Once the mixture is cold you can pour it over ice for a fruity drink, freeze it in a cake pan till its slushy hard (you'll have to stir it every so often so it doesn't freeze solid) or you can freeze it in popsicle molds or in an ice-cream maker.
​
I made double the recipe and used the Breville Smartscoop Ice Cream maker and used 3 1/2 c of mixture to make sorbet. I used the remaining mixture and Zoku popsicle molds to make 6 popsicles.  A Vitamix  is perfect to blend up the fruits. Have to admit I got the popsicle molds at Marshalls (lucky find!). The Breville ice cream maker was a bit of a splurge, yet one of my best buys ever.  I use it a lot in summer, and in winter too actually. I love that it's always ready to go, no freezing a container beforehand, just mix up the ingredients, pour into the bucket and press start! ​The Breville Smartscoop is on sale right now at Williams-Sonoma  and Costco always has the best price on the Vitamix. 

I love to travel and I love food. Who doesn't, right?!

I grew up in England southeast of London in a small seaside town renowned for its oysters, and with a fish and chip shop that (IMHO) is the best in the world! I cooked my way to a lovely life and now live in Oregon, USA, a state known for its luscious berries, hazelnuts, fresh seafood and creative cuisine. 

I'm a fan of cooking from scratch because the flavor, the texture, the smell and the taste of homemade is more than amazing–it's satisfying and comforting too. Sharing food with family and friends are good times we fondly remember, as well as the delicious food we ate!

So explore the recipes, the ideas,  the tips and shop here,  or take a class to learn how to create your own fabulous food experiences.  ​