Outandabout March 2022 Issue195
Welcome to March 2022 the Spring air has arrived and St Patrick's day will be celebrated again in Benidorm without restrictions. Tourism is already back to pre-covid numbers and the British holidaymakers who love Spain and the Costa Blanca are already on the beach and sunny terraces eating, drinking, and having lots of fun in the sun. The new Out and About magazine is right here to read and find out what's going on in the Costa Blanca region of Spain. Lifestyle and leisure articles and reviews are written by the people who know, business professionals, and members of the public living in Spain. There are also popular pages that include puzzles and horoscopes with a host of supporting businesses that supports the charity work that editor Carol Leavy has undertaken for many years in Spain.
Welcome to March 2022 the Spring air has arrived and St Patrick's day will be celebrated again in Benidorm without restrictions. Tourism is already back to pre-covid numbers and the British holidaymakers who love Spain and the Costa Blanca are already on the beach and sunny terraces eating, drinking, and having lots of fun in the sun. The new Out and About magazine is right here to read and find out what's going on in the Costa Blanca region of Spain. Lifestyle and leisure articles and reviews are written by the people who know, business professionals, and members of the public living in Spain. There are also popular pages that include puzzles and horoscopes with a host of supporting businesses that supports the charity work that editor Carol Leavy has undertaken for many years in Spain.
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ANNE RODGER<br />
Cookery<br />
By<br />
ANNE RODGER<br />
FEBRUARY <strong>2022</strong> | 51<br />
Pavlova<br />
The simplest, easiest and most spectacular dessert for the home cook to make is -<br />
Pavlova. It is made in minutes from 2 basic ingredients - eggs and sugar. What could<br />
be simpler? The key to success is that all utensils (and hands) should be free from any<br />
trace of grease. Before you start, wash and dry the mixing bowl, beaters and whatever<br />
you will use to break the eggs into.<br />
2 ozs. Sugar to each egg white.<br />
Break the eggs, one at a time, into a small bowl.<br />
(I normally use 3 eggs but you can make any size you want)<br />
Carefully pour off the white into the mixing bowl, and put the whole yoke into a cup. If<br />
the yoke has broken, start again, as there must be no trace of yolk in the meringue.<br />
Add a pinch of salt to the whites and beat until getting stiff - then slow down the speed<br />
and start adding the sugar a spoon at a time. By the time all the sugar is added, the<br />
meringue will be stiff and glossy.<br />
Spoon onto a baking tray lined with non-stick paper. Suit the size and shape to the<br />
plate you will serve it on. Make a flat centre, and build up the sides decoratively.<br />
Bake at 160 o(degrees) C. for one hour, then switch off the oven leaving the meringue<br />
inside to dry out. When completely cold, remove from the tin to the serving plate.<br />
Spoon a filling of your choice into the hollow centre, and serve.<br />
FILLING : Use thick whipped cream, Greek yoghurt, thick custard or creme patisserie as<br />
the base for fresh fruit - spoon generously into the hollow.<br />
My favourite filling is sharp lemon curd (made from the egg yolks) mixed with Greek<br />
yoghurt. The sharpness gives a good contrast to the sweet meringue.<br />
If you have used a sweet filling, the fruit topping should not be sweet.<br />
Use raspberries, blueberries, red and black currants, kiwi fruit - or if<br />
the base is less sweet, use any fruit in season cut up into regular pieces<br />
:- Bananas, oranges, peaches, nectarines, pineapple, etc. - the choice is<br />
endless but, whatever you use, your Pavlova will be memorable.<br />
NEXT<br />
MONTH<br />
Homemade<br />
Soup.
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