Without a doubt, the last year has been a hard one for everyone. So, without further ado, I am giving you a couple of handy recipes that take no time to prepare and create so you can chat away and catch up on a year's worth of gossip. Last Saturday the lovely Jade from Mango Media, a fabulous friend Gina and my bonkers family created cooking outdoors afternoon so we could film and photograph my food. I put up an extra table outdoors and created our feast whilst chatting to the girls and not missing out on a minute of gossip. It was so easy and I wasn't stuck in the kitchen I was outside and very much part of the action, so in my mind, anyone can do this. The only advice I would give is to make sure your children don't pour the wine otherwise you might end up feeling fuzzy the next morning. (Ouch!)
All of the recipes I used last weekend are in my Grub magazine,s available to buy by following the links on my website. The April edition has outdoor eating recipes which are to die for! Below are just cheeky extras as the sun is shining and we all need to make the most of life.
To make the base you'll need an electric whisk, baking paper and a baking tray.
Heat the oven to 200c.
5 free-range egg whites
300g caster sugar
300ml double cream whisked to soft peaks
3 tbsp icing sugar - sieved
5tbsp elderflower cordial
Mixed stoned fruit - I chose nectarines and raspberries - if cherries were in season I would add them as they are great.
1.Whisk the egg whites until you have stiff peaks. Look at my Instagram to see a photo of stiff peaks.
2. Bit by bit add the sugar until the mixture is thick and glossy. You shouldn't be able to see any sugar granules.
3. Cover the baking sheet with baking paper and spoon by spoon create a circle (about 32cm) with the meringue mix. If you want to make a slight well in the middle you can but this isn't necessary
4. Put in the oven and immediately turn the heat down to 130c and cook the meringue for 1 1/2 hours then turn off the oven and leave the meringue for 4-5 hours until completely cold.
5. Put the pavlova bottom on a serving plate. Add the icing sugar and elderflower cordial to the double cream stirring well.
6. Spoon on the cream mixture and add the fruit - YUM YUM YUM.
STICKY CHILLI SAUCE
This goes really well with loads of things! Bbq chicken, sausages and ribs to name a few. But for me, it is great on Halloumi. I made halloumi burgers in Brioche with crunchy lettuce - this sauce took them to the next level.
Put the following in a pan and gently heat through until the sugar has dissolved.
1/4tsp ground ginger
1 1/2 tbsp soft brown sugar
2 tbsp dark soy sauce
1 tbsp sriracha hot sauce