Welcome everyone to season 2 of the #Cookwithus contest. I hope you all had a good rest although I must admit that I’ve been eagerly reading some of your posts over the break. I’ve been trying to keep myself busy and been contemplating whether or not to join other contest on Steemit. At the moment I think I’ll remain fully committed to CwU and hopefully we come up with some amazing recipes to share around.
Before I dwell more into this week’s theme I just want to extend a warm though belated Independence Day to all my American friends on Steemit. I really hope you had an amazing time with all your friends and family and reflect on how you can make your American Dream become reality. This week’s theme was really interesting for a number of reasons. It somehow touches on one core element of what one’s country mean to them. For many it’s about patriotism for others it’s about pride in their accomplishments some would argue that their generosity is what make them a better countryman/woman.
In Australia we try to embrace all those values and excel at them. And when we aren’t good enough at some of those things we tend to claim others as Australian. Remember Russel Crowe, Mel Gibson, Keith Urban, and the Gibb brothers (The Bee Gees) to name a few? Well we do the same with food too. Anything good that comes from across the ditch, aka New Zealand, we claim it as being Australian. One of the most famous dish we’ve claimed as ours is the Pavlova! Just for information pavlova was invented named after the Russian ballerina Anna Pavlova, who visited both Australia and New Zealand in the 1920s. The dessert is traditionally a meringue with fruit and cream.
Every opportunity is a good opportunity to bake Pavlova. But generally we will have it in summer times when fruits are in abundance and are particularly fresh. The Pavlova season reaches its peak around Christmas time when you will have it in all shapes and forms. They are so popular that it is cheaper to buy it ready made from the baker or supermarkets than trying to do it yourself. So up to now I’ve never bake one at home. This was a great opportunity to try it.
I therefore thought I would bake my first Pavlova for this week’s contest. I thought I would use this opportunity to bring the Aussies and the Kiwis together again as one proud nation by showcasing a Lemon Curd Pistachio Pavlova from famous British food writer (talking about irony) Mary Berry. The recipe is simple, though time consuming, and luscious. For a brief instant I thought summer was back. And as a side note I must admit that I took great pleasure in preparing the props and display zone for this particular photo shoot.
For the meringue
- 5 free-range egg whites
- 280g caster sugar
- 50g shelled pistachio nuts, finely chopped
- Icing sugar, for dusting
For the lemon curd
- 100g butter, softened
- 225g caster sugar
- 5 free-range egg yolks
- 3 large lemons, juice and finely grated zest
- 300ml double cream, lightly whipped
Method
- Preheat the oven to 200C/180C. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
- Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
- Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
- To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
- Reserve 100g (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
- To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
I hope you enjoy it!
Bon appétit!
Oh my word @foodforsoul - this dish looks more than amazing and your photographs are stunning. I showed this to my adult son Jack - and he said "you have to make one for me" - he is a great fan of lemon curd - so I guess this is a definite "myturn" for me
I must admit it was my first time making lemon curd. And based on this recipe I had to make a whole jar but only use a few tablespoons. So I’m already on the hunt for new recipes to use the remaining lemon curd. Thank you for your kind comments.
Even though I wouldn't eat this, it looks totally amazing. Nice job. You have such a talent for food photography.
Oh thank you. Whilst I’m happy with the progress made with my pictures I still think I’ve got a fair way to go. For this post I took 82 pics in the morning and 11 in the afternoon. I hope to get to a point where I can set things up and get my desired outcome within the first few shots.
Wow, that is a lot. But your blog is awesome, so thank you for your effort.
Thank you for your support.
This looks yummy, but I also love the composition of your photo. I remember you saying in another post that you were focusing on that. All of the yellows and oranges in this one are very pretty in the morning sunshine. Nicely done!
Thank you so much. Most pics were shot mid morning as it rained for a couple of hours earlier on and I took a few more in the afternoon. The morning shot was composed in the dining room. But the afternoon one (16th pic) was taken from my bed. Just wanted to see if the light would also work in the afternoon. Might start trying that spot in the future ;)
Yum, I love all types of lemon desserts but this one takes the cake...or should I say the meringue. Tart and sweet and the addition of pistachios, I would gobble this one up! Nice one @foodforsoul.
Thank you so much. We were talking about it last night with my husband and he was of the view that whatever fillings we try in the future the pistachio would have to stay. It takes the meringue to a different level of taste. Talking about pistachios I bought 100g at $58/kg and after I’ve removed the shell I only had 46g to use!!! But it was enough luckily.
CONGRATULATIONS!!
Your post is featured in my The Kitchen Table Edition 18: Recipes, Cooking & Food Curation Day post!!
ALL PROCEEDS from this post are EQUALLY divided between the three featured authors' posts.
Thanks for the warm Independence Day wishes! Independence Day is a great holiday in America with family and friends getting together and cooking some grilled foods then it's off to the local parade and then fireworks at night.
Wow, for your first pavlova it looks like you already mastered it! The combination of lemon curd and pistachio is so good. Your meringue looks so fluffy and perfect. Your photo is amazing too. What a great composition.
Just curious... What is in that bottle with the lemon slices?
Hahahahaha that bottle actually holds a flower. You can’t see it in the pic as it didn’t make the cut! If I frame the picture to include the flower then I lose the natural light. But if I come closer and cut the flower from the frame I can produce this particular picture. Funny enough on the left hand side near the jar I have a blue table cloth and some coasters. If I include the flower and lose the light the blue cloth and coasters are present. But with the light coming from the left it diffuses the background “noises” and thus how I came about getting this particular pic. Hopefully I’m making some sense!
Actually top left corner of the very last pic you can distinguish the blue cloth slightly lol!!! It’s all due to the positioning and the light angle.
All my favourite things, lemon curd, cream, nuts & merinhue! Beautiful post @foodforsoul!
Thank you @lizelle. I must admit that I thoroughly enjoyed baking it and taking the pictures too. It felt really good that it turned out exactly as I wanted.
It looks so pretty and delicious!
This is so beautiful! You have done an amazing job creating this beautiful dish. it looks too good to eat! Baking and rolling the meringue looks so intimidating :) Really luscious!
I was also scared of the rolling part especially since it is done after it’s been baked. I wasn’t sure if it will hold or crack apart. But it turn out really nicely and the pistachio toppings might have helped somehow.
Another beautiful entry @foodforsoul! This dish reminds me of a dessert I grew up with in the Philippines so it brought back fond memories. The filling is custard instead though. When you get a chance, you may want to look it up. It's called 'Brazo de Mercedes'.
I always admire how you push yourself in your creations. You're right, they're cheaper and quicker to buy than to make ourselves but it's always fun to try (even at least once). I've done the same for Brazo de Mercedes. Tried making it three times then that's it ... I'm done making it 😊. Moved on to other things to try and create. I learned a lot from the experience though.
The lemon curd looks thick and creamy and the meringue looks perfect. What a delectable dessert! I now feel like craving a slice (or two).
Wonderful again! Thanks for your entry @foodforsoul!
Thank you. I always try to do things a little bit differently so that I don’t get bored but also, I supposed, to stand out of the crowd a bit. So this contest is a good opportunity for me to get out try new things and give them my best shots.
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Thank you.