Rhubarb Fool Pavlova

A veritable 2for1 feast this as it’s basically 2 desserts in one! But it’s luscious summer treat, perfect for the glorious weather we have had recently 🙂

For 10-12 portions you need:
500g trimmed rhubarb, cut into 1 cm chunks
150g vanilla sugar
600ml double cream
6 egg whites
200g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
1 tsp vanilla paste

Begin by making the meringue base. Whisk the egg whites till they form soft peaks, then add the vanilla sugar, 1/4 cup at a time. Whisk well to mix. Once all the sugar has been added you should have a mound of shiny, soft, stiff eggs. Add the cornflour and vinegar and vanilla extract and combine well.

Scrape on to a lined baking sheet (top tip, use a little of the meringue to stick the baking paper on to the baking sheet) and form into a circle. Make a little well in the middle which will help to hold the filling once it’s cooked. Place in a 150 degree oven and cook for 60-90 mins. You want a well risen, golden brown shell which is crispy on the outside and foamy, chewy and marshmallowey on the inside. Remove from the oven and leave to cool.

Meanwhile stew the rhubarb by placing the chopped rhubarb in a pan with the vanilla sugar. Add 1-2 tbsp of water and cook gently for about 15-30 mins till all the rhubarb is soft and sweet. Leave to cool.

Whip the cream to soft peaks, adding the vanilla paste. Gently fold 2/3 of the rhubarb into the cream to make it ripple. Pour the fool into the pavlova case and top with the remaining rhubarb. Serve, sitting outside in the late afternoon sunshine with a glass of something bubbly 🙂

Haloumi and Vegetable Kebabs

I get so frustrated and fed up with the usual veggie fare on a BBQ. If you’re lucky you might get a veggie sausage or burger. If you’re unlucky you might get a tired, soggy selection of overcooked and bland vegetables. This recipe however shows how veggie kebabs *should* taste like.

For 4 portions you need
1 pack haloumi, cut into chunks
1 red and 1 orange pepper, cut into chunks
1-2 red onions, cut into chunks (what else…)
1/2 punnet button mushrooms
1-2 courgettes
olive oil
moroccan seasoning
Bamboo skewers, soaked in water or metal skewers

Begin by placing all the ingredients into a bowl and adding 1-2 tbsp of olive oil. Toss gently to coat. Then thread onto the skewers, using a good mix of everything. Lay the loaded skewers on the BBQ (towards the edge where it’s a bit cooler) and BBQ till done. This should take between 5-10 mins depending on the heat. Turn carefully to ensure everything is evenly cooked.

Potato Salad

Ahhh it’s BBQ time! So the theme for the next few recipes will be al fresco dining…! This potato salad recipe is a quick and easy one to throw together and goes well with BBQ’d food 🙂

For 4-6 portions you need
250g new potatoes
3-4 tbsp mayonaisse
1-2 tbsp salad cream
1/2 bunch spring onions, finely sliced
2 good handfuls chives, finely chopped along with some chive flowers if you have them
salt and pepper

Cook the potatoes, cutting them into bite sized chunks if you want to. Once cooked, drain and whilst still hot toss in the mayo, salad cream, onions and chives. Season to taste and garnish with chive flowers.