Sarah and Louise recently started a new link-up called This Little Big Life, celebrating the weekend. I decided to join in with a video capturing some of last weekend’s little moments. It was a fairly standard weekend for me – I also went to the gym twice as usual, but no-one needs to see that 😉
- a quick and breezy walk by the beach
- playing hide-and-seek with Lucy
- attempting to give Lucy a treat and somehow managing to bounce it under the bathroom door
- mmm bacon
- Lucy being offended by a fly
- Formula 1
- pavlova prep
- my favourite dinner (James’s lime and coriander chicken)
- snoozy cuddles
- failing to cut up a mango
- pavlova end result
- sparrow feeding frenzy
- the largest carrot in the land
- and more cuddles (and yes those are Christmas pyjamas, what of it 😛 )
This month’s theme for the Bumpkin Betty Baking Club was “free from”, so I decided it was finally time to take up my mum’s mantle and have a go at making her famous (and gluten-free) pavlova. This is such a family favourite that I think if Mum turned up to a family party without it, she’d probably not be invited in 😉 The recipe is as follows:
Ingredients: 3 egg whites, 175g caster sugar, 1/2 teaspoon vanilla essence, 1/2 teaspoon vinegar, 1 level teaspoon corn flour, plus cream and fruit to go on top.
– Preheat your oven to 150C.
– Whisk the egg whites until they are stiff and form small peaks. You should pretty much be able to turn the bowl upside down without them falling out! I really recommend getting yourself a hand-held electric whisk – we have one similar to this which doubles as a blender and it saves so much time and effort!
– Gradually whisk in the sugar.
– Whisk in the rest of the ingredients.
– Draw a circle on a sheet of greaseproof paper (draw around a dinner plate). Place the paper on a baking tray and scoop your mixture out of the bowl and onto the circle. It should be a little bit thicker round the edge.
– Bake for 1 hour. Keep an eye on it, especially if you have a fan oven – if it starts to brown, you may want to pop some foil over the top.
– Turn the oven off and leave the pavlova inside to cool [I’m not sure if Mum actually does this – I’m sure she’ll tell us in the comments – but as I was about to remove it, I suddenly thought “wait!” and googled].
– Top with whipped cream and fruit of your choice. I went for mango and kiwi this time for a summery tropical topping, but strawberries and/or raspberries are a more traditional choice – whatever takes your fancy!
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