{like taking a bite at a cloud}

pavlova shouldn't be allowed to be so tasty! i had my first Pavlova last year, in Ireland and have been meaning to try making it since then. it takes a little bit of time, but it's worth it - like eating fluffy clouds.

pre-heat the oven to 180 ºC

so, all you need is to beat 6 egg whites. add 300 g of fine sugar, slowly, like a spoonful at a time. add a wee bit of vinegar (maybe about a Tblsp). on a tray, and over some parchment paper, pour your merengue. put it in the oven. turn it down to 150 ºC and let it cook for about an hour.

let the merengue cool a bit and then top it with whipping cream and your choice of fruit. but i must say wild berries work wonderfully (especially if you can get them fresh).

a few notes

:: the vinegar is supposed to help create a crispy outside, yet a goey, marshmallow-y inside

:: you shouldn't open your oven until an hour has passed

:: there are all sorts of pavlova recipes. the one that served as a base for this one, was one by Nigela. i think she's so funny. the way she talks poetically about food, how unpretencious she is and how she loves to eat :)

:: sis is posing here, giving the first few bites (because yummy stuff must be shared)

:: the day after i made this one, i made another one while visiting my parents and brothers (you know, that thing about sharing... and also because i had to have another piece before starting a diet)

coconut+raspberry cupcakes

1. cream 3/4 butter and 3/4 caster sugar.
2. add 3 eggs, one at a time, beating well between each addition.

3. add 1 cup flour+1 tsp baking powder+2 Tblsps dried coconut, a little at a time.
4. drop into cupcake cases and cook for about 15 minutes at 180º C.
5. let them cool and then frost.

*for the raspberry frosting, cream together:
- 6 Tblsps butter
- 3 Tblsps raspberry jam
- 2 cups icing sugar

It's a happy combo, if I may say so myself. Just imagine it... coconut and raspberry... yum. If you happen to have fresh raspberries they would add prettiness and flavour, placed on top of the frosting.

Oh, do check out this sweet post.

lovely basic bread recipe*

Making bread from scratch made me go back to the time my dad made bread and pizza dough when I was a kid. I remember the aromas, the way he skilfully knedded the dough and how he always left it to rest and grow under the bed covers and blankets.

1. In a bowl mix: 2 tsps powdered yeast, 1 tsp sugar, 1 cup warm milk. Let it stand for 5 minutes in a warm spot.

2. In another bowl mix together 2 1/2 cups flour, 1 tsp salt and 1 Tblsp olive oil. (You can also add herbs at this point if you like) Add the milk mixture and beat a little. Turn the dough over a floured surface and knead until it is elastic and soft. Put it back in the bowl, cover it well and lay it on a warm place. Let it rest and rise for about an hour. It should double its size and look as pretty as this:

[about 15 minutes before using your dough, preheat your oven]

3. Now you can either shape smaller balls, use as is or put it in a loaf pan. Brush the dough with olive oil and put it in the oven for about 17 minutes or until the crust is nice and golden.

Can you smell it? It's lovely and warm and...

... perfect just with butter!

I think I'll be doing a lot of this...

*adapted from Blue Cooking #10


[note: it's been 8 months since the last post!]

melt-in-your-mouth-salmon

My brother-in-law (who's a chef) taught me how to make this, although he didn't say exact proportions. It's the most delicious way I've ever had salmon!

:: salmon

:: black olives (seedless)

:: grated Emmental cheese

:: salt and olive oil

1. Preheat the oven to about 170 Cº.
2. Prepare a "paste" by grinding about 1 part cheese to 2 parts olives. (Taste it to see if the cheese isn't too overwhelming)
3. Sprinkle some salt on your salmon and drizzle with a little olive oil on both sides.
4. In a hot skillet, over medium heat, let the salmon sit for 1 minute on each side.
5. Lay your salmon on a heatproof dish and cover with a generous amount of olive+cheese paste. Cook for about 6 or 7 minutes.
6. Serve with a salad or mashed potatoes.

It's simply... delicious! And so easy!

oh-so yummy cinnamon rolls

Easy. Soooo yummy. Pretty. Sweet-smelling. Fun to bake. Need I say more?
I missed baking cinnamon rolls and recently I found this recipe by the lovely Emily, although hers are super pretty. Mine turned out bit wonky, but... who cares? They're delicious anyway!
These were baked to celebrate hon's good grade on a paper for his masters degree. :)

{dried tomato+basil muffins}

Miguel and Shana had brought us this lovely jar of dried/smoked tomatoes with herbs and I've been wondering about what to do with them...

Until I found a recipe on the Sep. '05 issue of Delicious (p. 88) for sun-dried pepper and basil muffins. I adjusted the recipe a bit, but here's how it goes...

::: 4 tbsps olive oil, plus a wee bit more for greasing
::: 250 g plain flour (I guess you could try whole, too)
::: 1 tbsp baking powder
::: 1/2 tsp salt
::: 50 g grated Parmesan
::: 30 g dried tomatoes, finely chopped
::: 10 g basil leaves, finely shredded
::: 150 ml milk
::: 1 egg, lightly beaten
::: black pepper (this I forgot!)
::: a bit of rosemary


1. Preheat oven to 180º C. Lightly grease the muffin tins with a little oil.
2. Sift the flour, baking powder and salt into a large bowl. Add some ground black pepper and rosemary. Stir in the Parmesan, tomatoes and basil leaves.
3. Pour in the milk, egg and olive oil. Beat with a wooden spoon until just mixed. Divide between the muffin tins and bake for about 20 minutes, until risen and firm to the touch.

Serve warm with a dollop (or 2!) of butter - this is actually real butter, made by this lady in a nearby town. I would have added some more salt and maybe some more cheese. But if your butter is salty, it's just perfect.

It's lovely with some soup! The soup is tomato+potato+onion+leeks+basil with some other herbs...

If you'd like to make your own sun-dried tomatoes at home, check these recipes here, here, here or here.

{thursday lunch}

::: couscous [with broccoli, carrot, corn, raisins, chopped pecan nuts, green pepper... seasoned with curry, vinegar, black pepper, salt, nutmeg]

::: beet and orange juice [an orange and a small beet, blended with a bit of moscavado sugar]