1、Lighter summer Pavlova

We've reinvented this fruit-topped meringue dessert to reduce the calories, sugar and fat while keeping it as irresistible as the original

Lighter summer Pavlova recipe

Ingredients

  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • ½ tsp vanilla extract
  • 3 large egg whites, at room temperature
  • 75g golden caster sugar
  • 50g icing sugar
  • edible red food colouring (optional)
  • 100ml whipping cream
  • 200g 2% Greek yogurt
  • 85g half-fat crème fraîche
  • 2 tsp golden caster sugar
  • 350g strawberries, hulled and sliced
  • 150g punnet raspberries
  • 150g punnet blueberries
  • 2 passion fruits
  • 1/8 tsp icing sugar, for sifting
  • a few small mint leaves (optional)

Method

Cover a large baking sheet with baking parchment and use a pencil to draw a 20cm circle in the middle. Turn the parchment over.
  • For the meringue, mix together the cornflour, vinegar and vanilla, and set aside. Whisk the egg whites in a large bowl until the mixture stands in stiff peaks. Tip in 1 tsp of the caster sugar, beat for a few seconds, then carry on adding and whisking in the caster sugar, 1 tsp at a time – this will give you a thick, glossy mixture. Sift and gently fold in half the icing sugar with a large metal spoon. Add the rest of the icing sugar in the same way, being careful not to overmix. Fold in the reserved cornflour mixture.
  • Secure the parchment with some meringue mixture (see tip) if you want. Dollop a couple of big spoonfuls of the mixture into the middle of the circle on the baking parchment, then spread it out gently to make a 15cm circular base, about 1.5cm thick. (At this point you can give the remaining meringue mixture a pink ripple effect, if you like, by briefly swirling some food colouring through it with a knife.)
  • Place a large spoonful of meringue on the edge of your meringue base to come out to the edge of the pencil circle. Repeat with 7 more spoonfuls in the same way, creating the raised edging for the Pavlova and leaving a wide hollow for the fruit and cream to go in later. Fill any gaps in the edging with a blob of meringue. Bake for 1 hr – if you gently tap the meringue, it should sound crisp. Turn off the oven but leave the meringue inside for 1 hr to cool gradually. Remove, carefully peel off the baking parchment and leave to cool completely on a wire rack. Can be made up to 3 days ahead and stored in an airtight tin, or wrapped in foil.
  • When you are ready to serve the Pavlova, prepare the filling. Whisk the whipping cream to stiff peaks. Fold in the Greek yogurt, then the crème fraîche and sugar. Scatter half the strawberries, raspberries and blueberries onto the base of the meringue. Cut the passion fruits in half widthways, scoop out the pulp and seeds, and scatter over the berries. Spoon about half of the yogurt mixture on top. Scatter over some of the remaining berries, top this with more spoonfuls of the yogurt mix, then finish off with the rest of the berries. Dust lightly with icing sugar and a scattering of mint leaves, if you like. Serve straight away – if you leave it sitting for too long, the creamy filling and juicy fruits will cause the meringue to start to soften.

  • https://www.truecookbook.com/recipe/lighter-summer-pavlova-8743/

    2、Summer Tomato Salad

  • Makes: 10 servings
  • Hands On: 20 mins
  • Total Time: 50 mins
  • Summer Tomato Salad recipe

    Ingredients

    Method

    1. Place onion slices in a medium heatproof bowl; set aside. In a small saucepan warm the white wine vinegar, sugar, and 1/2 teaspoon of the salt over medium heat, stirring to dissolve sugar. Pour over onions; toss to coat. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
    2. For dressing, in a small bowl whisk together the mustard, white balsamic vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
    3. Place tomatoes in a large bowl. Add dressing and toss to coat. Top with drained pickled onions and microgreens.

    3、Seared Scallops with Spiced Bacon and Summer Salad

    Prep Time 30min. Total Time 30min. Servings 4 servings
    Seared Scallops with Spiced Bacon and Summer Salad recipe

    Ingredients

    Method

    1. Heat grill to medium heat.
    2. Grill corn 10 to 12 min. or until tender and lightly charred, turning occasionally. Cool.
    3. Meanwhile, toss scallops with pepper and 1 Tbsp. oil until evenly coated.Grill 2 min. on each side or until scallops are opaque.Remove from grill.
    4. Mix sugar and A.1. until blended.Place bacon in single layer on 2 stacked large sheets heavy-duty foil; brush bacon with sugar mixture. Fold up sides of foil to make rim.Grill 6 min. or until bacon is crisp, turning occasionally. Remove from grill; drain on paper towels.
    5. Cut kernels off corn cobs; place in medium bowl.Add peas, tomatoes, radishes, shallots and remaining oil; mix lightly.Stir in cilantro, lime zest and juice.
    6. Break each bacon slice into thirds; place over scallops.Serve with vegetable mixture.

    4、Fresh Summer Salad

    Prep Time 15min. Total Time 15min. Servings Makes 10 servings, 1-1/4 cups each.
    Find out why our Fresh Summer Salad is everything a baby spinach salad should be. Our Fresh Summer Salad is made with nuts, cheese and juicy peaches.
    Fresh Summer Salad recipe

    Ingredients

    Method

    1. Combine ingredients.
    2. Serve immediately.

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