One of the things I love about my mum’s kitchen is that there are always at least 3 pavlova bases ready to be assembled into whatever dessert we fancy. To round off our meal I had thought to serve a rhubarb sponge or tarte tatin but really wanted something a bit lighter. Mum suggested a pavlova and I am very glad that she did! I am always a big fan of Yorkshire Rhubarb and, as always, the sharpness of the rhubarb is offset nicely by the sugar in the meringue. We served them as individual pavlova but you could assemble one large one if you prefered.
4 individual meringue bases
300ml whipping cream
4 stalks rhubarb
– Heat the oven to gas mark 6/200C.
– Chop the rhubarb into slices of 2cm or less.
– Place the rhubarb in an oven proof dish and springle with the sugar.
– Roast in the oven for 25-30 minutes. You want there to be plenty of juice and the rhubarb to still hold its shape.
– Remove from the oven and allow to cool.
– Drain the juice into a small jug.
– Whip the cream until it just forms stiff peaks.
– Fold the rhubarb through the cream, adding just a little of the juices to sweeten. Reserve a few pieces of rhubarb to garnish.
– Pile the cream onto the pavlova bases.
– Dot a few pieces of rhubarb on the top.
– I like to leave them to stand for at least 1 hour to allow the meringue to soften under the cream. if you prefer a crisp meringue all through only assemble just prior to serving.
– To serve drizzle the remaining juice over the tops.
Filed under Desserts, Easy
Last weekend I got a craving. A craving for a dish I ate once, two years ago at the top of a mountain in Italy. This dish was truffle pasta. It had some mushroom in there too but the menu wasn’t admitting to that. What I remember is that it was one of the most deliciously satisfying things I have ever eaten! Now, I almost always listen to my cravings so I took myself off to the kitchen to try to receate this wonderful dish. I don’t think I did too badly!
(NB. The truffle is totally optional, tastes great without it but I have this little jar of Himalayan truffles and there was no reason not to use one to spoil myself a bit!)
15g dried porcini
175g chestnut mushrooms, roughly chopped
splash white wine (2 tbsp?)
100ml double cream
1 tiny himalayan truffle, finely sliced
shaved parmesan & cooked linguine to serve
– Cover the dried porcini in 200ml of boiling water and leave to soak for 15 mins then drain, reserving the liquid, and roughly chop.
– Heat a splash of oil in a frying pan and add the mushrooms, seasoning well with salt and pepper.
– Cook until starting to brown then add the chopped porcini.
– Add the wine and simmer, stirring frequently, until the liquid is gone.
– Carefully pour the liquid left from the procini over the mushrooms, being careful not to add any grit.
– Simmer, stirring frequently, until almost all of the liquid has evaporated.
– Add the cream and stir through until it is piping hot.
– Check the seasoning and add more salt and pepper if you want.
– Serve over linguine with slivers of truffle and shavings of parmesan.