Creative Commons License
Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

Pavlova with Whipped Lemon Curd, Cream and Balsamic Macerated Strawberries

Ingredients:

For the Meringue Base

4 egg whites (from large eggs)

2 cups confectioner’s sugar

1/2 teaspoon cream of tartar

2 teaspoons raspberry or sherry vinegar

2 Tablespoons cornflour (cornstarch)

* half of a lemon (unsqueezed, to rub the mixing bowl with before whipping the egg white, makes the egg whites aerate better)

- Preheat oven to 400”F. Line a baking sheet with parchment paper.

- Start with a very clean, grease-free mixing bowl. Rub the lemon along the inside  of the mixing bowl. Place the egg whites and cream of tartar in the mixing bowl. With an electric mixer (hand or tabletop) whisk on medium speed until egg whites form firm peaks.

- With the mixer still running, gradually add the confectioner’s sugar. turn the mixer speed up to the highest setting until the meringue is white and glossy (5-7 minutes).

- Decrease the speed of the mixer and mix-in the vinegar and cornflour until well incorporated.

- Place all the meringue on the prepared baking sheet lined with parchment. Make an 8-inch round, 2 1/2-inch thick mound and smooth the surface of the meringue with an off-set spatula. 

- Bake at 400’F for 12-15 minutes or until meringue puffs up and gets lightly browned on the outside. Then decrease the oven temperature to 350’F and bake for 20-25 minutes more. Turn off oven and leave the meringue inside until the oven gets cool (the baking at high temperature for the first 15 minutes of baking time and leaving the meringue inside a turned-off oven is crucial so that the outside is crunchy and the inside to be soft and marshmallowy).

For the Lemon Curd 

4 egg yolks (from large eggs)

1 cup granulated sugar

juice of 2 lemons

zest of 2 lemons

1/4 cup (1/2 stick) unsalted butter, cubed

- With the exception of the butter, put all ingredients in a mixing bowl and whisk.

- Place the mixing bowl with the egg yolk-lemon mixture over a double boiler. Make sure that the bottom of the mixing bowl does not touch the boiling water under it or else you will scramble the eggs. Add the cold cubes of butter while whisking the lemon curd.

- Whisk until the mixture thickens (8-10 minutes) and becomes light yellow in color.

- Place the bowl of lemon curd over a bowl of ice water. Continue whisking the mixture until it cools and becomes whipped. Chill in the fridge. Just before assembling the Pavlova, whip again with a wire whisk.

For the Whipped Cream Topping

4 cups whipped cream

For the Macerated Strawberries

4 cups sliced strawberries

1/4 cup granulated sugar

1/3 cup good quality balsamic vinegar

- Combine all 3 ingredients and let the strawberries macerate in the the balsamic vinegar and sugar.

To Assemble Pavlova

- Turn the meringue upside-down.

- Spread the well chilled whipped lemon curd on the bottom. Then spoon and spread the whipped cream.

- Top with the balsamic macerated strawberries. And garnish with whole strawberries.

Makes 8 servings.

(Source: goddessofscrumptiousness)



ANCHOVIES, GREEN OLIVES, LEMON AND CHILI PASTA
Ingredients:
250 grams spaghetti pasta, cooked al dente
1 tin anchovy fillets (don’t discard the oil)
2 tablespoons garlic, minced
4 tablespoons extra virgin olive oil
1/2 cup whole pitted green olives
1/2 - 1 teaspoon chili flakes (according to spice preference)
salt and cracked black pepper (according to taste)
zest of 1 lemon
juice of 1 lemon
lemon wedges to serve on the side
2 tablespoons chopped parsley.
Procedure:
1. Cook spaghetti pasta until al dente, drain and toss with a little bit of olive oil. Set aside.
2. Place a large saute pan over medium heat and add the olive oil.  Saute the garlic, chili flakes and anchovy fillets (with the oil in the  tin). Anchovies will melt in the sauce. Then finally add the green  olives and saute for 2 minutes.
3. Add and toss the spaghetti pasta in the anchovy sauce. Season with salt and cracked black pepper to taste.
4. Before serving, squeeze the juice of a lemon over the pasta and  sprinkle it with the lemon zest and chopped parsley. Serve lemon wedges  on the side.
Buon Appetito! :)
Serves 3-4

ANCHOVIES, GREEN OLIVES, LEMON AND CHILI PASTA

Ingredients:

250 grams spaghetti pasta, cooked al dente

1 tin anchovy fillets (don’t discard the oil)

2 tablespoons garlic, minced

4 tablespoons extra virgin olive oil

1/2 cup whole pitted green olives

1/2 - 1 teaspoon chili flakes (according to spice preference)

salt and cracked black pepper (according to taste)

zest of 1 lemon

juice of 1 lemon

lemon wedges to serve on the side

2 tablespoons chopped parsley.

Procedure:

1. Cook spaghetti pasta until al dente, drain and toss with a little bit of olive oil. Set aside.

2. Place a large saute pan over medium heat and add the olive oil. Saute the garlic, chili flakes and anchovy fillets (with the oil in the tin). Anchovies will melt in the sauce. Then finally add the green olives and saute for 2 minutes.

3. Add and toss the spaghetti pasta in the anchovy sauce. Season with salt and cracked black pepper to taste.

4. Before serving, squeeze the juice of a lemon over the pasta and sprinkle it with the lemon zest and chopped parsley. Serve lemon wedges on the side.

Buon Appetito! :)

Serves 3-4