FUTURE MADE BY HISTORY
For me cooking and baking is all about the memories shared with family and friends!
Over the years I have loved adapting recipes that have been passed down from generations but my all-time favourite has to be my Pavlova recipe that has changed over time and recently changed again when I began my vegan journey a couple years back - a recipe that I have enjoyed making for my family and friends that I hope to pass down to my grandchildren and their grandchildren.
As appliances have evolved over the years a lot has changed in the way we cook and bake. The Zwilling brand that dates back to 290 years has mixed German engineering and innovation with a new Efinigy range with the latest in appliance technology for the modern kitchen has made my meal prep quicker and easier than ever before.
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INGREDIENTS • Liquid of 2 tins of chickpeas • A Pinch of salt
• 300ml Castor sugar • 5ml Vanilla extract • 5ml Red wine vinegar • 10ml Cornflour, sifted To finish • 500ml Coconut cream • 5ml Vanilla extract • 750ml Raspberries and cherries combined
• 250ml fresh berry coulis • Pomegranate arils • Icing sugar, to finish
Preheat the oven to 150o C. Line a large baking tray with parchment paper. Trace a large circle (23-25cm) on one side of the paper. Turn the paper over with the pencil tracing now on the underside.
Place the egg replacement and salt in a large grease-free mixing bowl. Whisk until frothy, then slowly add the castor sugar, 15ml at a time, beating well between each addition. Once the sugar is completely dissolved and the mixture glossy, add the vanilla and whisk lightly to combine.
Add the vinegar and cornflour and fold through gently.
Dollop heaped spoonful measures onto the baking paper following the circle outline. Swirl to shape, making a slight hollow in the centre of each nest.
Turn the oven down to 110o C and bake for 1 hour 45 minutes. Cool in the oven with the door slightly ajar. Lift the paper carefully from the tray and place on a wire rack to firm up.
Whisk the cream and vanilla together to soft peak stage. Transfer the pavlova to a serving large serving plate or board. Spoon generous amounts of coconut cream into each hollow. Dust with sifted icing sugar. Drizzle over about a third of the coulis, serving the remainder alongside.
Finish with macaroons, berries and shower with pomegranate arils, if using.
How to make a simple strawberry coulis. Place 250ml of sliced strawberries in a saucepan. Add a squeeze of lemon juice and a 70ml castor sugar. Bring up to a boil and simmer for 3-5 minutes. Transfer to a blender and blitz until smooth. Strain to remove seeds. Cover and chill until ready to serve. Serves: 10-12