Strawberry swirl meringues {gluten and dairy free}

This is my go-to pavlova recipe from the blog, which calls for a Swiss meringue method. Don’t let the use of a thermometer stress you out! This recipe is straightforward and easy to follow. You start by gently warming the egg whites and sugar over a warm water bath, and stir until the sugar has completely dissolved. Then you whip this mixture in a stand mixer until bright white, fluffy peaks form. The end result is light and airy clouds of meringues with a sticky marshmallowy interior, a crisp outer shell and a fruity sweet strawberry sauce marbled throughout. They’re simply divine!

Strawberry swirl meringues

Makes 22 meringues

Baker's notes:

• When making the meringue, in order to achieve the fluffy, light texture, the sugar must be completely dissolved. Rub the warm egg white/sugar mixture between your fingers making sure no sugar granules are left and the mixture is smooth to the touch.

• You'll need a candy thermometer to make the meringues. It's essential for this recipe and a very useful tool to have in the kitchen.

• You’ll use only half of the fruit puree for this recipe. Freeze the rest for future meringues or drizzle over cheesecake or an ice cream sundae.

Ingredients

For the strawberry sauce:
180 gr. chopped strawberries, fresh or frozen
50 gr. granulated sugar
1 Tbsp water

For the meringue:
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 1/4 cups (300 g) granulated sugar
1 teaspoon distilled white vinegar
1 tablespoon corn starch

Method

Preheat the oven to 100C/200F degrees. Line two baking sheets with parchment paper.
Start by making the sauce first, as it needs to cool down completely before using.

Strawberry sauce:
Put all the ingredients in a small pot, and bring to a boil. Cook on medium heat for 5 minutes, or until sugar dissolves and strawberries soften. Puree with an immersion blender until smooth. Put through a fine sieve and let cool completely, in the fridge uncovered. *(See baker's notes)

Meringues:
In a heatproof bowl of a standing electric mixer, combine the egg whites, cream of tartar and the sugar. Set over a small pan of simmering water. Using a candy thermometer, whisk constantly by hand until sugar is completely dissolved and mixture is smooth to the touch (*see baker's notes) and register 70C/160F degrees.

Transfer bowl to a stand mixer fitted with a whisk attachment and beat meringue on high speed until stiff, glossy peaks form and mixer bowl is cool to the touch; about 8-10 minutes. Add vinegar and sift in the corn starch. Whisk until just combined.

Drizzle 2 tablespoons of the cooled strawberry puree over the meringue and gently fold with a spatula, in two or three strokes. Do not over mix, as you want to keep the strawberry puree swirls visible. Using two spoons, mound meringue onto the lined baking sheets, making sure they are 2 inches apart. Repeat the process with the remaining 2 tablespoons of the puree.

Transfer baking sheets to the oven. Bake for about an hour and a half or until meringues lifts off parchment easily and are dry to the touch. Take out of the oven and cool completely, about 2 hours. Meringues can be kept in an airtight container for up to 3 days.

Enjoy! xx

*This recipe was first published in Laisha magazine

Berry crumble with almond and spelt topping

Here’s a delicious dessert you can eat for breakfast too! Jammy berries topped with a spiced crunchy spelt crumble. It’s best served warm, out of the oven with a dollop of greek yogurt, sweetened whipped cream, a scoop of vanilla ice cream, or cold vanilla custard.
I like to freeze seasonal fresh berries, grapes, stone fruit and bananas for all sorts of desserts and morning smoothies and also a double batch of the crumble topping, which makes this summery classic dessert a breeze to put together. It can be adapted in lots of different ways, simply swap up the fruits, add citrus zest, oats, desiccated coconut or any nuts and spices you like.
I have used the crumble topping on this banana, tahini and spelt crumble cake, but it’s also wonderful sprinkled on an ice cream sundae, panna cotta, cheesecake or you can simply eat it by the spoonful. :-)
If you want to use only the crumble for other desserts, take it straight out the freezer and spread it onto a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for about 15 minutes or until golden.

Bakers notes:

• While making the crumble topping, it’s important to drizzle in the olive oil, one teaspoon at a time, to the dry ingredients, so that pebble crumbs will form. If you add the oil all at once, you will end up with a wet dough.

• You can keep the crumble topping in a resealable bag in the freezer for up to 3 months.

• Cut small strawberries in half and big ones in quarters.

• You can use any fruits you like, simply adjust the sweetness accordingly.

• I’v used small ramekins but if you want to serve it family style, bake it in an ovenproof baking dish.

Berry crumble with almond and spelt topping

Serves 4

Ingredients

For the crumble topping:
1 1/2 cups white spelt or gluten-free all-purpose flour
3/4 cup demerara sugar
Generous pinch of cinnamon
1/8 tsp ground ginger
Pinch of salt
6 tbsp extra virgin olive oil
1/4 blanched, sliced or slivered almonds 

For the fruit filling:
700 gr. frozen strawberries hulled and cut in half *see note
1 cup frozen raspberries 
1/4 cup demerara sugar
1 tbsp cornflour

To serve:
Greek yogurt or vanilla ice cream
Confectioners' sugar, optional

Directions
Preheat oven to 375°F/190°C. Butter 4 ounce/1/2 cup ramekins or a 9 x 13”/23 x 33cm baking dish. Set aside

For the crumble: *see note
In a medium bowl mix the flour, sugar, cinnamon, ground ginger and salt with a fork, gradually drizzle in the olive oil, one teaspoon at a time, while mixing in a circular motion with a fork until pebble crumbs form. Toss in the almonds and keep in the fridge or freezer until ready to use.

Into a large bowl, add the strawberries, raspberries, sugar and cornflour. Toss together and spoon into 4 small, ovenproof dishes. Sprinkle the crumble over the fruit and bake for about 40 minutes, or until bubbling and the topping is golden brown.
Allow to cool for 10 minutes. Serve warm with yogurt, vanilla ice cream or vanilla custard and sprinkle with confectioners' sugar if you like.

Happy summer! xx

Sweet corn and potato soup with yogurt and garlic pita {vegetarian}

This soup is inspired by the raw sweet summer corn, I tasted at our local farmers market years ago. Ever since, it’s been my absolute favorite way to eat corn, straight off the cob, crisp and bursting with sweetness. This is the kind of corn you should use for this soup! The cobs are simmered in a light stock and the kernels are added at the very end of cooking for freshness and maximum flavor.
I puree about 2/3 of the soup because I like the chunky texture. It is topped with a swirl of greek yogurt and freshly ground black pepper and served with a punchy grilled garlic pita, but you can alternatively bake them, either way is super tasty.

Sweet corn and potato soup with yogurt and garlic pita {vegetarian}

Serves 6

Ingredients

For the soup:
5 ears fresh sweet corn, husks and silks removed
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1 large yellow onion, cut into 1/2 inch/1 1/2 cm dice
2 celery stalks, cut into small dice
1 leek, cut in half lengthwise and cleaned under running water, sliced thinly
4 garlic cloves, minced
8 cups vegetable stock or filtered water
3 large Yukon Gold (boiling potatoes), peeled and cut into 1/2 inch/1 1/2 dice 
1/4 cup heavy cream
Salt and freshly ground black pepper

For the garlic pitas:
3 pitas, spilt in half crosswise, to form 2 circles
3 garlic cloves, minced
30 gr. soft room temp. unsalted butter
1 tbsp extra virgin olive oil
2 tbsp finely chopped flat-leaf parsley
1/4 tsp dried thyme

To serve:
1/2 cup greek yogurt
Freshly ground black pepper

Directions

Soup:
Lay the ears of corn flat on a cutting board, using a sharp knife, slice off all the kernels and place them in a medium bowl. Keep the ears of corn on a separate plate and set both aside. 

Heat the olive oil in a large dutch oven or saucepan over medium heat. Add the onion, celery, leek, and sauté for 3-5 minutes, stirring occasionally until soft. Add the garlic and sauté for a minute more. Add stock or water, the 5 reserved ears of corn, salt and freshly ground black pepper to taste. Bring to a boil, then reduce heat to medium and simmer for 30 minutes. 

Remove ears of corn with tongs and discard. Add the potatoes and cook for 10 minutes or until just tender when pierced with a knife. Add the reserved corn kernels and cook for 3 minutes more.

Take soup off the heat and add 1/4 cup heavy cream. Puree with an immersion blender to the consistency of your liking. Taste and adjust seasoning.
 
Garlic pita:
Preheat the oven to 200°c or an outdoor gas or charcoal grill.

In a small bowl place all the ingredients and mix with a spoon to combine. Spread over the pitas

Baked: Arrange in a single layer on parchment lined baking pans. Bake for 10 minutes or until edges are golden and crispy.

Grilled: Place pita halves on a hot preheated grill. Grill quickly on both sides for 1-2 minutes or just until edges are lightly charred and crispy and center is still soft. Remove and serve immediately.

To serve: Divide soup among bowls, top with a tablespoon of yogurt, freshly ground black pepper and serve with garlic pita. xx

Quinoa and roasted salmon salad {Dairy and gluten-free}

A hearty salad, full of crunchy textures and flavors is just the sort of meal I would prefer to eat any day of the week! This quinoa salad is loaded with fresh herbs, toasted nuts, celery, sautéed onion, dried cranberries, pomegranate seeds, roasted salmon and a simple balsamic honey dressing. It’s packed with nutrients, protein and fiber and a real crowd pleaser.
Honestly, nothing makes me happier than seeing my family, especially my mom, enjoy this salad! We both have been keeping a very strict diet for the past few years due to health issues and this is such a refreshing and fulfilling lunch.
I like to use the tri-color quinoa as it has a crunchier texture. If you don’t eat fish, crumbled feta or grilled halloumi would make a great substitute.  

Quinoa and roasted salmon salad {dairy and gluten-free}

Serves 4

Cook’s notes:

• Place the quinoa in a fine mesh strainer and rinse thoroughly under cold running water. This will help remove any bitter flavor from the quinoa.

• I cook quinoa like pasta, it’s the easiest method and turns out perfectly fluffy every time!

• This is a great make-ahead salad, perfect for lunches, BBQs and picnics. Leave out the nuts and salmon and toss them in right before serving. Best served at room temperature.

Ingredients
 
For the salad:
1 cup tri-color quinoa, rinsed well *see notes
2 tsp extra virgin olive oil
1 medium yellow onion, thinly sliced 
2 celery stalks, cut into small dice
2 scallions, trimmed and finely sliced
1/4 cup celery leaves, finely chopped
1/3 cup cilantro, finely chopped
1/3 cup flat-leaf parsley, finely chopped
1/3 cup dries cranberries
1/3 cup toasted, blanched, roughly chopped hazelnuts or slivered almonds
1/4 cup pomegranate seeds
 
For the salmon:
2 tbsp extra virgin olive oil
600 gr (21 oz) skinless salmon fillet
1/2 lemon, seeds removed and thinly sliced
Salt and freshly ground black pepper

For the vinaigrette:
3 tbsp extra virgin olive oil
2 tsp freshly squeezed lemon juice
2 tsp honey
1 tsp balsamic crema (glaze)
Salt and freshly ground black pepper

Directions

Heat 1 tsp olive oil in a medium saucepan, add the rinsed quinoa* and toast, stirring constantly for 2 minutes. Add water to cover by 3 inches and bring to boil over medium-high heat. Cook for 12-15 minutes or until tender. Transfer to a fine mesh strainer and drain well for at least 30 minutes to an hour. 

Meanwhile, make the roasted salmon. Preheat your oven to broil and line a large rimmed baking sheet with aluminum foil and grease with a tbsp of olive oil. Arrange the lemon slices on the prepared baking sheet, then top with the salmon fillet, drizzle the remaining tbsp of olive oil on the salmon and rub all over. Season with salt and freshly ground black pepper, place on the upper rack and roast until golden and opaque throughout, about 12 minutes. Set on the counter to cool for a few minutes and gently flake with your fingers or with a fork.

Heat remaining 1 tbsp olive oil in a small frying pan over medium heat. Sauté sliced onion until golden, then transfer to a large serving bowl. Add the drained quinoa, celery, herbs and dried cranberries.

Combine dressing ingredients in a small bowl and whisk until smooth. Season with salt and pepper.

Before serving, toss dressing with salad. Top with roasted salmon and scatter over pom seeds and nuts. xx