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

Watermelon, feta and shrimp salad

This is one of those refreshing, easy-to-make salads I could eat everyday! Sweet juicy watermelon, garlicky-spicy shrimp, creamy salty feta, sharp red onion and fresh nana (mint) leaves tossed with a subtle vinaigrette. It’s the perfect flavor combo all in one bite!
Although it’s the end of August, there are still plenty of sweet watermelons around, so give it a try.
Serve it at a BBQ or a picnic.

Watermelon, shrimp and feta salad {gluten free}

Serves 6 to 8 as a starter or a side

Cook’s notes:

• This recipe can be easily adjusted to serve more than 6 people.

• If you are vegetarian or keep kosher, skip the shrimp or serve it alongside grilled fish.

• I always buy half a watermelon at the farmer’s market and ask to taste it, to be sure it’s sweet enough to my liking. Tasting is the best tip I can give you when you buy one.

Ingredients
For the salad:
Half small seedless red watermelon, cut into 1 cm chunks
Small red onion, peeled, cut in half and thinly sliced
1/2 cup nana leaves, washed and picked
100 gr. feta cheese

For the shrimp:
2 Tbsp extra virgin olive oil
2 garlic cloves, minced
1/8 tsp chili flakes
500 gr. medium size shrimp, peeled and deveined
Salt and pepper to taste

For the vinaigrette:
2 tsp white balsamic vinegar
1 tsp honey
2 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions

Put the watermelon, onion and nana in a large shallow serving bowl.
Whisk the vinaigrette ingredients in a small bowl. Set a side.
 
Heat a large skillet over medium heat, add olive oil, minced garlic, chili flakes, the shrimp, salt and pepper to taste and sauté, stirring frequently, for about 2 minutes, until fragrant and cooked through.

Add shrimp and vinaigrette, toss gently to coat. Top with crumbled or chunks of feta and serve immediately.

Seedy almond and cinnamon granola {gluten-free}

Good morning! If you find that store-bought granola is overly sweet or have never found the one granola that you liked, then this simple recipe is just for you! It consists of just a handful of ingredients I always keep in my pantry. I would rather make my own, so I can control the sweetness and flavors and use whatever seeds or nuts that I like. Besides, it's super easy and quick to make.

This crunchy granola is packed with healthy nutritious seeds, almonds, gluten-free oats and naturally sweetened with honey. It is totally customizable; swap in any nuts/seeds you like, you can add puffed quinoa, dried fruits, toasted coconut flakes or chunks of halvah… the possibilities are endless.

I love to serve it as a cereal with almond milk or sprinkled over gluten free oatmeal or yogurt, with seasonal fresh fruits, a drizzle of raw tahini and honey or silan (a date honey).

This batch should last for a week or two… if Izhar won't nibble on it between meals. ;-)
Once you make it, you will never buy store-bought granola again!

Have a lovely weekend! xoxo

Seedy almond and cinnamon granola

Makes 3 cups granola

Baker's notes:

• I keep seeds and nuts in the fridge to prevent them from going rancid.

• Granola clusters will form after it cools completely in the pan.

1/4 cup canola, or grape seed oil
4 tsp honey
1 cup gluten free, old fashioned rolled oats
1/2 cup raw, unpeeled whole almonds
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup raw sunflower seeds
1/2 cup raw sesame seeds
1/4 heaping tsp. ground cinnamon

Preheat the oven to 365°F (185°C) and have a baking sheet lined with parchment paper ready.
 
In a small mixing bowl, whisk to combine the canola oil and the honey. Set aside.

In a large mixing bowl combine the oats, almonds, pepitas, sunflower and sesame seeds and cinnamon and mix to combine. Add the honey mixture to the seeds bowl and stir everything to coat. Spread the mixture in an even layer on the baking sheet and bake in the middle rack of the oven. Bake for about 16 minutes, stirring mid-way, until golden brown.

Remove from the oven and allow to cool completely! The granola will crisp up as it cools. Store in an airtight container or a sealed glass jar for weeks.