Megan's Head

A place where Megan gets off her head.

Tag: pavlova

Side Effects

Tis the season, and one of the things I’ve been doing is cooking. There is only one cake I like to make, so I make that one, there is a new Angel fish and lemony sauce I am committed to, and I have become a bit of a Pavlova queen. I found the perfect Pavlova recipe and it’s a winner every time. My secret is to blitz some of the fruit and vanilla syrup together for a sauce that makes it a bit more sticky and wet. The only thing with a Pavlova is, what to do with the damn egg yolks.

But we solved the problem. We made home made mayonnaise! I kid you not. I always thought that it was quite a challenging thing to do but actually, it’s pretty easy, and totally delicious. We have been eating the mayonnaise with globe artichokes, on poached eggs, and anything else that could or will go on bread.

So, the side effect of Pavlova, is mayonnaise. Who would have thunk?

Cooked, fried and sauteed

And I’m only talking about me! My mother has come to visit from Jozi, bringing with her all the complicated stuff that is our totally dysfunctional relationship. I woke up yesterday at 5am and spent the day cooking. Cooking as therapy, cooking as distraction, cooking as obsession, cooking as showing off/up/down. It was great actually. And to eat the feast our BF (best family) the Noodles came to Happy New Year and Shana Tova with us.

I had a few major successes last night. My Knaidlach in Non-chicken Soup was a highlight. Here’s my recipe. Firstly, I made delicious veg broth from scratch. I used leeks, a potato, carrots, some sweet potato, parsnips, turnips, celery, and cabbage. I seasoned with turmeric, a chilli, garlic, and veg stock powder. Lastly I added a tin of tomatoes. After the veggies had cooked I scooped them out, leaving a lovely orange broth. The knaidlach were, one cup of matzo meal, four eggs, fork beaten, 1/2 a cup of soda water, 1/4 cup Debra’s vegetable fat, 1/4 cup canola oil, salt, pepper, nutmeg and cinnamon. I mixed up the matzo meal, eggs, salt, pepper, nutmeg and cinnamon, veg fat and oil. Lastly, I added the soda water. I covered the mixture and left it in the fridge for about two hours. Then I made balls(ish) with the very soft mix and plopped them into boiling soup. When they were all in I covered the soup, reduced the temperature to a simmer and left for 30 minutes, without ever lifting the lid. They were delicious.

I also made a very spectacular batch of beer-battered fried hake. The batter is 1 and 1/2 cups of flour, 2 tsp baking powder, salt, pepper, and a bottle of 0% alcohol beer! My secret is to season the fish pieces very well before covering them in batter. I also only batter the pieces just before they go into the hot oil. Yum.

Finally, my most sexy ending was a pavlova. I wish I had taken pics. I made the meringue the day before and it was very beautiful. Then, I filled the middle with cream, piled strawberries on top of it and drenched the whole thing with a fresh strawberry and passion fruit coulis. This I made by blending strawberries, passion fruit juice and vanilla syrup together. To live for.

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