In the name of Allah, the most beneficent,
the Most merciful.
27 October 2014.
Slamat Alameen |
Just before lunch we had some visitors for
strawberry picking and because it was a perfect warm day the strawberries had
ripened to feed many mouths as well as strawberries for the desserts. Handfuls
of blueberries were added as well. When we arrived at my brother in law’s house
his sister, Salaama, had made a 60th birthday numbers with pavlova looped and
then decorated beautifully! Just plain innovative.
So the day was spent with cousins and their
children visiting and later the evening some more visitors. I love it when we
get visitors and so advice is exchanged; inspiration received to continue what
we do and the children have a ball of time and are learning about Allah’s
bounties Alhamdulilah! Some valuable advice for our pomegranate to be shielded
from the wind so the blossoms don’t blow away. And offerings from our friend
Sayed Muhamad of brinjal plants for our gardens at IPSA.
The cats are growing so ma shaAllah, they
run around now and up the steps and into the garden and are perfectly potty
trained. They have made their new home down low in the kitchen cupboard close
to the baking trays and between the pots. I think they too are trying to escape
the mosquitoes that miraculously appeared as the wind left.
I am happy that more and more people young
and old are starting their gardens. It’s certainly a way to spend some quality
family time and passing on valuable knowledge. The poppyheads are drying out
and at the top it’s like a shutter has opened for the tiny seeds to be shaken
out and dispersed by the wind. But we try our best to catch them so we can
share with others. The white poppies that I waited for patiently, has one plant that germinated in the densely
packed bed and small white heads appear with petals unfurled.
Here’s my recipe for blissful berry pavlova perfect dessert for a summer’s
day
Ingredients:
·
1 tsp brown vinegar
·
Pinch of bicarb
·
1 ¼
cup of castor sugar
·
1 tub of fresh cream
·
1 tub of crème fraiche
·
Icing sugar for sifting
·
Fresh berries or fruits of the season
Preparation
Whisk
egg whites until stiff peaks
Add
vinegar and bicarb while continuing to whisk.
Gradually
add castor sugar.
Scoop
out mixture and swirl into a round.
Gently
stir centre to create slight indent.
Pull
up a butter knife from the bottom outer side to the centre to create a turban
effect.
Bake
at 200 degrees for 20 min or until it is golden brown.
Lower
heat to 150 and bake for another half an hour or when cracks appear
Switch
off oven and allow it to dry out. Little drops of light brown syrup will
accumulate.
When
cooled gently slide onto pretty plate.
Mix
half of the fresh cream into the crème fraiche for the first layer.
Sprinkle
some berries.
Top
with cream and continue sprinkling with berries and squirt granadilla over berries.
Sieve
icing sugar on top and serve.
Yasmine
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