Another Deliaite get together.

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Honey

Another Deliaite get together.

Following on from Saffy’s Delia Buddies thread…. I’ve just waved goodbye to Essex Girl and her husband who have been staying with us for the past few days. Had a lovely time.

Of course, inevitably food and recipes are always high on the agenda and again I found myself telling her I’d used Delia’s recipe for making a pavlova and also about the excellent lesson on the Cookery School video that shows you exactly how to get that ‘professional look’. I don’t think she really believed I’d made the pavlova case because it looked so professional, so a BIG THANK YOU goes to Delia for her recipe that I first did way back in 1989 when my mother-in-law bought me her Complete Illustrated Cookery Course book for Christmas. I've told so many people about this simple recipe… I’m hoping that next time she makes a Pavlova, Essex Girl will get a skewer out the drawer (the key tool to doing a professional looking Pavlova).

H x

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Essex Girl

Honey's (or Delia's) Pavlova

I own up. I looked at Honey's pavlova and asked her if she'd made the meringue part herself. It really is amazing what a skewer can achieve so yes, Honey, I will be doing Delia's version next time and hope I can make it look as good as yours.

As usual, there was lots of other delicious food on offer while we were there, including Saffy's carrot cake. I've been meaning for a long time to make this version, so will do that for an afternoon tea party I'm doing at the beginning of next month.

Thanks Honey x

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Honey

Another get together

Oh Ann, I forgot to tell you, I did 4 eggs whites (Delia's is 3) for one that size but still cooked it in the same way.

H x

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Essex Girl

Get together/Honey/Pavlova

Noted. I'd appreciate the recipe for the plum filling too - wonderful flavour combination.

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Honey

Plums for Pavlova


150 g (5 oz) granulated sugar
1/2 cinnamon stick
1/2 star anise
12 large plums, destoned and halved or quartered
2 tbsp plum liqueur or port (I used port Ann)
300 ml (1/2 pint) double cream
2 tbsp icing sugar, sifted

Put granulated sugar into a pan with 300 ml (1/2 pint) water. Heat gently until sugar dissolves, then boil rapidly without stirring for 2 mins.

Add spices and plums, then cover and simmer over a gentle heat for 10 mins (don't walk away!). Remove each plum with a slotted spoon as it becomes tender - some will take longer than others, depending on their ripeness.

Turn up the heat under the poaching liquor and bubble rapidly until the liquid reduces by half and is slightly syrupy. Cool to room temperature, then stir in the liqueur.

Whip cream with the icing sugar until it just holds its shape. Put pavlova on a board or platter. Swirl over cream and top with plums.

Drizzle with the sauce and serve at once. (I drizzled just a little and served the rest in a jug).

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Essex Girl

Pavlova Plums

Thanks Honey. Have printed it off. That cinnamon and star anise gave the sauce a wonderful flavour.

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Honey

Star anise and cinnamon

;o) I suppose the port had nothing to do with it?

H x

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Essex Girl

Port...

It might have added something!

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Yummy

Plum Pavlova

Thanks Honey , I've printed that recipe off as well ;)

Sounds as delicious as it looked xx

 
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