Summer Fruit Pavlova. It’s peak strawberry season; tennis rackets are in full swing at Wimbledon. But even if the weather isn’t playing ball. Excuse the tennis pun. I thought it would be nice to write about one of my family’s favourite desserts. Pavlova, a big pile of meringue with an icky-sticky marshmallow-like centre. Piled up with whipped cream and topped with fruit. For more birthday celebrations than I can remember a huge Pavlova is always my mum’s go-to show-stopping dessert.
Eggs
Thịt Kho or Vietnamese Caramelized Pork and Eggs
Thịt Kho or Vietnamese Caramelized Pork and Eggs. Thit Kho is one of my favourite recipes using one of my favourite cuts, pork belly. It has the delicious sweet and salty flavours I love so much. It makes use of what I call store cupboard staples such as garlic, soy sauce and brown sugar. There…
Ooh la la my take on a delicious French classic – Salade Parisienne
Salade Parisienne is a French bistro classic, the kind of dish you will find in little family-owned zinc bars and cafés. It relies on fresh ingredients simple prepared and served without a lot of fuss. Salade Parisienne is technically known as a salade composée this means it is arranged in bowl rather than all the ingredients tossed together. It usually consists of lettuce, boiled egg, potatoes, diced ham, and cheese dressed in a light mustard vinaigrette.
Jersey Royals, Asparagus, Pesto, and Goat’s Cheese salad with poached Egg
This dish is made with lots of seasonal produce including Jersey Royals and local asparagus. The secret however is the homemade pesto which is well making the effort to make. You can keep it in the fridge for up to a week. You can use it to make delicious pasta with pappardella ribbons. Mix with a little cream for a tasty sauce to serve with salmon or chicken. If you use vegetarian Parmesan today’s recipe will be suitable for vegetarians.