Monday, 8 July 2013

Simple Things: Strawberries and meringue

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Today I was going to make a pie but when it's so gloriously hot I find that I crave simple things, a salad, maybe some bread, just nothing too complicated. So here are two uncomplicated summery things, strawberries from the slightly out of control patch and easy hunks of meringue. Couple together however you wish. I mixed mine together, crushing up the meringue and added some cream and berries that I had defrosted but in retrospect it could perhaps have done without the berries. Do them your way.

Easy Meringues

- 3 egg whites
- 175g caster sugar
- pinch of salt
- oven at 140°C/gas mark 1

1. Begin whisking the egg whites and the salt for 1 minute on a low speed
2. Up the speed to medium for another 2-3 minutes or until the whites form stiff peaks when you take the whisks out.
3. Continue whisking while slowly adding the sugar in a tablespoon at a time until you have a smooth glossy mixture that holds the shape of the whisk's movements. They say the true test is to hold the bowl upside down over your head - try if you dare!
4. Spoon meringue heaps onto a greaseproof papered baking sheet and put in the oven for 30-40 minutes or until they look golden on the outside.
5. Don't take the tray out of the oven, just leave to cool with the door slightly ajar.

Let me see if any of you give it a go!

Also, if you like my little triangle nails, head on over to Oh NO Rachio's little tutorial, I promise you'll get addicted to trying to get the perfect point on them. Her's are still way neater than mine!

Sunday, 7 July 2013

Today the world is in bloom.

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I hope that you're all enjoying the sun, i certainly am. Here's a rose from my garden to finish off this sunny happy weekend.

Thursday, 4 July 2013

Tuesday, 2 July 2013

Quick and healthy baked trout with roasted new potatoes.

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Quick and tasty evening dinner for y'all. Two medium trout from the market baked with lemon juice, olive oil, salt and pepper, cherry toms, parsley and butter for 25 minutes or until the skin is crisping and the flesh is opaque but still moist. Serve with tiny new potatoes, boiled until they slide off of a knife and then roasted in with the fish until tasty. Enjoy, lovelies!