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Pavlova
Pavlova

Before you jump to Pavlova recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living more environmentally friendly we won’t be able to correct the problems of the environment. Each and every family must start making changes that are environmentally friendly and they must do this soon. Here are a few tips that can help you save energy, primarily by making your kitchen area more green.

Let’s begin with something really easy, changing the particular light bulbs. Do this for the entire house, not merely the kitchen. Compact fluorescent lightbulbs are energy-savers, and you should use them instead of incandescent lights. They cost a little bit more initially, but they last ten times longer, and use less electricity. Changing the light bulbs would keep plenty of bulbs out of the landfills, which is good. It goes further than merely swapping the lights, though; turning off lights that aren’t needed is actually another good thing to do. The family spends major time in the cooking area, and how frequently does the kitchen light go on in the morning and is left on all day long. And it’s not limited to the kitchen, it happens in other parts of the house as well. Try keeping the lights off unless you absolutely need them, and see exactly how much electricity you can save.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Green living is not really that tough. It’s about being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to pavlova recipe. You can cook pavlova using 9 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Pavlova:
  1. Prepare for the meringue. 4 x egg whites
  2. Get 200 g x caster sugar
  3. Prepare 1 x tsp cream of tartar
  4. Use 1 x tsp cornflour
  5. Take 1 x tsp vanilla extract
  6. Provide for the toppings
  7. You need 300 ml x double cream
  8. You need 450 g x mixed berries
  9. Prepare 1 tbsp x apricot jam
Steps to make Pavlova:
  1. Before separating the eggs make sure that your stand mixer and whisk are super clean, I use boiling water and soap but you can use lemon juice of vinegar. Add whites to mixer and whisk until very fluffy (like shaving foam)
  2. Now keep the mixer on low - medium speed while you add the sugar 1 spoon at a time and them mix on high until the mixture is velvety smooth and when you rub the meringue between your finger and thumb you do not feel any sugar granules. Now add the corn flour and cream of tartar followed by vanilla.
  3. There are 2 ways to make the pavlova this one uses a piping bag with a star nozzle, fill the bag with meringue then use a little mixture under the baking parchment to secure the paper in a fan oven.
  4. Start in the centre and spiral out to about 10 inches approx, then continue to pipe up on the edge of disc to create a tart case shape, I then created small peaks around the rim.
  5. The second technique is far simpler, dollop mixture in the centre of the lined tray and with a spoon spread it out to desired shape and drag some mixture up at the rim to create the tart shape. Bake at 130c for about 1 hour 20 minutes or until the outer edge is set and a slight change in colour. Now turn off the oven and leave the meringues to cool in the oven for 2 hours.
  6. When fully cooled remove meringue from parchment with a pallet knife, whisk cream to soft peak (no sugar) and fill the meringue with as much cream as you like.
  7. Smooth out the cream then prepare your fruit, I used a mixture of berries and cut the strawberries into halves and quarters, then scattered over the cream.
  8. I then added the raspberries and blueberries, a nice extra finishing touch is to glaze with melted apricot jam with a splash of water and some mint sprigs.
  9. It's ready get stuck in, the meringue is chewy because of the corn flour and you will need a spoon and fork to eat it. These images are taken from my youtube channel feel free to check it out. https://www.youtube.com/watch?v=pyP1Naq4G80&t=20s

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