Happy New Year 2009

adarmakeup October 25, 2022

A flower of hope for New Year

Well the day has dawned, with new hopes and fears along with it. We had a New Years Day dinner at lunch time, the only time of year we go to the extravagance of rib of beef with James Martin's truly unbeatable Yorkshire puddings, gravy, Nigella's roast potatoes, stuffing and vegetables. It's a fabulous feast, all the more special because it's a once-a-year occasion. Of course we couldn't have a celebration meal without a pudding now could we?! No so this year, although my main course is the same year in year out, the pudding can change. I chose a pavlova this year, Rachel Allen's pavlova with mango and crystalized ginger which I added some pomegranate seeds to. The recipe is from Rachel's Food For Living, and it's not like any pav recipe I've tried before, basically it's a measure and beat job, all in one. The recipe in the book is a dry in the oven for a few hours thing, but I have a fan oven(which doesn't allow for a slow cool down in the oven), and fortunately Rachel says how to cook it in one! It works and it's really lovely. My changes to the recipe are adding pomegranate seeds, Greek yoghurt and brown sugar to the cream.

All that remains for me is to say Happy New Year friends and readers, I hope it's a good one for you all.

With the ginger scattered over
Pavlova with Mango and Crystalised Ginger
Adapted slightly from Rachel's Food For Living by Rachel Allen
Pavlova:
3 egg whites
350g caster sugar
60ml hot water
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
1 teaspoon cornflour
Topping:
10fl oz double cream
2 tablespoons light soft brown sugar
10fl oz Greek yoghurt
2 mangoes, peeled and sliced
some pomegranate seeds
few pieces crystalized ginger chopped
(1)Line a baking sheet with baking parchment. Preheat oven to 140oC. (This is for a fan oven).
(2)Place all the pavlova ingredients in a mixer bowl and beat with the whisk attachment for 4-5 minutes until really thick and glossy.
(3)Pile the mixture onto the lined baking sheet and make into a disc about 12 inches in diameter by 1 ½ inches thick. Bake for 1 ¼ to 1 ½ hours.
(4)When the pavlova is completely cold carefully peel off the lining paper and beat the cream with the sugar until in soft peaks, fold in the yoghurt. Fill the pavlova with this mixture then decorate with the fruit, scatter