A Summer Decadent Pavlova

Pilled high with fresh summer berries, this pavlova is the ultimate show-stopper.  Great for any special occasion and easy to cater to your preference! 

Ingredients 

4 large egg whites

8oz caster sugar

1 tsp of vinegar

1 tsp of cornflour

1 Large carton of whipping cream (600ml)

Summer fruit, e.g. Strawberries and raspberries 

Mint leaf for decoration

Icing sugar

Instructions

*Top Tip

1. Place a sheet of grease proof paper on a baking sheet and mark a large dinner plate on it as a guide.  Roughly 12 inch or 30 cm.
2. Preheat oven to 150 C / gas mark 2. In a bowl  * ( I always use a stainless steel bowl, wiped out with half a lemon and then rinsed and dried with a paper towel)  I do this because the slightest speck of grease will make your meringue collapse. With the electric mixer on  full speed, beat the egg whites until they form soft peaks.
3. Now add the caster sugar a table spoon at a time, beating well to each addition.  The mixture will start to look firm and glossy.  Before the last spoonful of caster sugar is incorporated
4. Mix the cornflour and vinegar into a paste.  Add to the egg whites and when incorporated add the last of the caster sugar and beat.  Don't over-beat.
5. Pile to meringue mixture onto the baking sheet and try to keep to the outline circle. The mixture should be stiff, glossy and form peaks on the back of your spoon.  Peak the mixture up, build the sides up and hollow out the middle slightly for the filling.
6. Reduce the oven to 140 C / gas mark 1, pop the meringue into the oven and bake for 80 to 85 mins or until pale cream in colour.  * I usually put the meringue in last thing in the evening,  on a timer, so the oven switches off after baking and then the meringue can dry out overnight.
7. In the morning remove from the oven and carefully peel off the grease proof paper and place onto a service platter.
8. Whip up the cream into soft peaks, but be carefully not to over whip.  It should still have some slackness in it.  I then put a little icing sugar into the mix to take off the cream taste.  This is entirely personal preference but I have found most people really like it as it doesn't taste obviously sweetened.
9. Prepare the strawberries by hulling, rinsing and drying.  Raspberries by rinsing and drying.
10. Pile the cream into the centre of the meringue and then pile the fruit on top.
11. It you want a little extra height then put a second, smaller layer of cream onto of the fruit and decorate with the last of the fruit and then a sprig of fresh mint.
12. When you are ready to serve.  Dredge icing sugar lightly over the top.

Other summer fruit can be substituted if your not keen on strawberries or raspberries.  Why not try kiwi!

Fantastic Detox Juice

Watermelon, Apple, Strawberry, Pear and Ginger Juice

This drink is full of juicy watermelon, which to me is so refreshing and acceptable on any occasion. It's pairing with succulent apple, pear and strawberries really gives you a taste of summer. The twist of ginger give you a strong punch at the end, which for me is a necessity is any juice.

I use my 'OMEGA VSJ843 Slow Juicer' as I like juicing to be a quick process with little clearing up involved.  Of course you could use any juicer you have at home.  Alternatively you could use a blender and simply use a sieve after blending but this does take much more patience!

I know many people dislike using juicers due to the horrible pulp that it leaves behind, but i have a fantastic recipe to use up your left over pulp into muffins… You won't waste a thing!

'Detox Summer Watermelon Juice'                                                                       

Serving Size : 900ml of juice

Ingredients

1/4 of a Large Watermelon, cut into small chunks 

10 Large Strawberries, hulled 

2 Red Apples, quartered 

1 Pear, quartered

Thumb sized piece of Ginger

Instructions

1.  Chop all the fruit into small enough pieces so it will fit into the juicer without any force.  If you are doing this is in a blender just roughly chop out the fruit to bite size pieces.

2. Begin to feed the fruit through the juicer until it has all gone.  If using a blender, i would recommend using some apple juice as the blender could find it difficult to blend them smoothly.

3. One the juice is all done, but the container which has the juice inside, into the fridge for roughly 30 minutes.  If using a blender, pass the thick pulp juice through a fine sieve into a jug while pressing a spatula as this helps squeeze the juice out.  Add a tablespoon of water or even your joyce of choice, if the pulp is a little thick.  Place this into the fridge also.

4. This juice is best served cold, I personally like it with frozen watermelon, which act as ice but don't allow you to loose the flavour. 

5. Pour the juice into small glasses, with a strawberry on the side of the glass, and a straw.  Enjoy!!