With mixer running, gradually beat sugar-cornstarch mixture into meringue. You can pick up a copy at your local Waitrose or head online to read it. 6-8 stalks rhubarb, trimmed and cut into 2 inch pieces on an angle, 1 vanilla bean, split lengthwise, seeds scraped and reserved, 1 knob (about 1½ inch) ginger, peeled and thickly sliced crosswise. Using back of spoon, form slight depression in the centre of each. Reduce the temperature of the oven down to 100C. Place the rhubarb into an ovenproof dish and sprinkle the caster sugar, vanilla and 2 tbsp of water on top. One for the weekend because today is waaaay too hot to have the oven on Line large baking sheet with parchment paper. Top with rhubarb mixture and serve with whipped cream if desired. Position rack in centre of oven and preheat to 275°F. Loving it! . Line a baking tray with parchment paper and spoon on the meringue. The giveaway is open worldwide so spread the love! . . Slice the rhubarb on the diagonal into chunks about 1-2 inches wide. To make the cream, add the double cream, icing sugar and vanilla to a large bowl. *Orange-flower water can be found at the Italian Centre Shops amd Middle Eastern markets. The exotic flavours of cardamom and star anise partner beautifully with rhubarb. The whole book has given me so many new and easy dinner ideas after getting into a bit of a rut during lockdown. Transfer to rack to cool completely. M E T H O DPreheat the oven to 190C. Allow 10-15 seconds before adding in the next spoonful. Let meringues cool in oven until completely dry, about 1 hour. Continue beating meringue until stiff glossy peaks form. . . , Another batch of my favourites on repeat, with a little more chocolate than usual. If you’re making the pavlova ahead of time, let the meringues sit in the oven night and then fill with the cream and fruit right before serving. To enter, just head over to their page, follow, and tag a friend in their comment section. Using a stand mixer with a whisk attachment, add the lemon juice and use a paper towel to wipe this around the entire bowl. You can leave the door open slightly to help speed this up. 2 Line a roasting tray with baking parchment and fill with the rhubarb. Decorate with chopped pistachios and serve straight away. Today, I’m using rhubarb. To serve pavlova: place one meringue on each of six plates. This will make it easier for the sugar to dissolve into the egg whites. Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. Place rhubarb in a colander and rinse under running water, shake off excess water and combine rhubarb in a bowl with sugar, vanilla seeds, orange rind and rose geranium leaves. Roughly chop the toasted hazelnuts. #theroastingtin #roastchicken #weeknightdinner #dinnerinspo #lockdowncooking #feedfeed #summercooking, ← SOUR CREAM MADEIRA CAKE WITH BROWN BUTTER FROSTING. Zest and juice the blood orange. 1 Heat the oven to 200°C/180°C fan/gas mark 6. Using cookie cutter or glass as aid, trace six 2½-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over. Can be made the day ahead. Recipe for my peanut butter choc chip cookies are saved on my highlights and website! Cover with foil and bake for 10 -12 minutes, stirring halfway until the rhubarb is tender but still holds its shape – careful not to overcook or it’ll tun to mush. . Once the egg whites have stiff peaks and with the mixer still running, start adding in the sugar a tablespoon at a time. Once heated through, remove the sugar from the oven and set aside. Whip the cream until thickened and it can just hold soft peaks - careful not to overwhip. . My friends over at @enrichandendure make some of my absolute favourite linen aprons ( you’ve probably seen me wearing my orange one loads ) and are giving away this Moss colour along with a signed copy of my book! #peanutbuttercookies #chocolatechipcookies #cookietime #feedfeedbaking #f52grams #instacookie #cookiedoughrecipe #vegancookies, The Roasting Tin cookbook by @missminifer is very quickly becoming a firm favourite and I already can’t wait to make this dish again! Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1½ inches high). To make the rhubarb, reheat the oven to 180C. Turn off oven and prop door open slightly with wooden spoon. Add in the cornstarch and whisk briefly to combine. Method. Stir in the gin and set aside to cool. Bake, stirring occasionally, until rhubarb is tender, 14-16 minutes. The amount in this recipe will be enough for 6 smaller individual pavlovas or a large one with two layers. Slice the rhubarb on the diagonal into chunks about 1-2 inches wide. Whisk 2 tablespoons sugar and cornstarch in small bowl. Let me know if you give it a go #parisbrest #waitroseweekend #dessertinspo #whitechocolate #feedfeed #lockdownbaking #bakefromscratch #summerbaking, ✨GIVEAWAY ✨ Whether you’ve been baking for years and years or have just discovered the joys of banana bread and sourdough during lockdown you’ll be in need of a good apron! It’s vibrant pink hue is perfect for these cold, grey January days and is tart enough to cut through some of the sweetness. . It’s one of my all time favourite puddings that I will happily eat all year round. Add in the egg whites and and whip on low speed for a minute before increasing the speed to high to make the whites foamy. I’ve mixed in a little berry infused pink gin - mainly because I had plenty left after Christmas that I wanted to use up but it does brighten everything up too. Super happy to have the recipe for my White Chocolate, Lemon & Thyme Paris Brest in this weeks Waitrose Weekend newspaper! Cut the rhubarb lengthways into 1cm slices. Mix all ingredients together in 9×13 inch baking dish. Pavlovas are incredibly versatile; you can pipe or shape the meringue however you choose, layer it up or opt for a huge mound. To assemble, spoon on generous amounts of cream, top with rhubarb and spoon on some of the rhubarb syrup. Reserve. *Orange-flower water can be found at the Italian Centre Shops amd Middle Eastern markets. Once the sugar has been added, whisk the whites for a further 2 minutes until thick and glossy. Turn off the oven and leave the meringues inside to cool completely for at least two hours but preferably overnight. I adore pavlova. You can go for smaller individual rounds or one large sharing wreath. Beat in vinegar and orange-flower water. Zest and juice the lemons. The crisp meringue shell against the soft, slightly chewy marshmallow like interior is a real delight and the perfect vehicle to carry billows of cream and fruit. Whatever you choose, it’ll always be a crowd pleaser and a real showstopping centrepiece. This helps to eliminate any traces of grease that would prevent the meringue from whipping up. Bake meringues until beige and dry to touch, about 20 minutes. Serves 6-8. Split the vanilla pods. To serve pavlova: place one meringue on each of six plates. Roasted chicken with fennel, shallots and lemon and a mustardy honey sauce to go with it. Cover with foil and bake for 10 -12 minutes, stirring halfway until the rhubarb is tender but still holds its shape – careful not to overcook or it’ll tun to mush.