Month: May 2019

Chocolate Pavlova with Berries

In search of a new version of pavlova…came across chocolate pavlova and decided to give it a whirl; several recipes out there; this is a riff off of a recipe by Nigella Lawson; translated from grams for most part.  I also topped with strawberries; she used raspberries. I am sure both are great options. Use the fruit you have. It was impressive looking and delicious!

choc pavlova minus choco

 

 

meringue whippingchoco being added

Chocolate Pavlova with Strawberries; serves 8

Ingredients:

6 large egg whites

Pinch sea salt

½ tsp. cream of tartar

1 ¼ cup sugar

3 Tbsp. cocoa powder sieved

1.5 tsp. red wine vinegar

50 grams dark chocolate chopped; I used 1 1/3  of two 40 oz bars of Aldi’s dark chocolate

Topping

1 ½ cup heavy cream

2-3 Tbsp. sugar

1 quart box of ripe strawberries sliced and mixed with 1-2 Tbsp. sugar (optional but if they aren’t dead ripe it is a good idea)

Directions:

Prep: Line a heavy baking sheet with parchment paper. Draw a 9 inch circle and flip paper. Chop chocolate with heavy knife, sieve cocoa, separate eggs. Slice strawberries and mix with sugar (if eating same day as making meringue)

Meringue: Heat oven to 360 degrees. Beat the egg whites with salt and tartar until stiff and then add in sugar in slow steady stream. Turn mixer to high and beat until glossy. Several minutes. Add in vinegar, chocolate and cocoa. Fold well. Spoon out onto the parchment paper; try to keep in the circle. Smooth top a bit. Bake in oven center shelf; turn heat down to 300 degrees. Warning: it will get bigger so don’t make it too wide. Bake 55-60 minutes until it looks baked; can be slightly squishy inside.  Cool in oven with door cracked open for about 30 minutes.  Can store a day. I put mine in the microwave to avoid humidity.

choco pavlova with choco

Serve: Beat cream (I like to chill my beaters and the bowl), add sugar; it should be fairly stiff. Pour out on the meringue and top with the strawberries. Can put slivers or curls of dark chocolate on top. Slice and serve. Enjoy!

I have to say it tasted great leftover the next evening.

 

 

Chocolate pavlova: if you can make meringue in your mixer you can make this awesome company dessert.
chocolate pavlova slice

My slice…yeap; on a paper plate. We were in a senior living room with a tiny sink; paper plates are essential! It tasted even better than it looks here.

Aldi’s New Fresh Pasta: Perfection!

Recently I bought some of the new Aldi’s products including fresh fettuccine. I paired it with a cremini mushroom and tomato sauce and it was just perfection. The taste and texture of the pasta was spot on and I can’t wait to use the package of linguine I also purchased. The price was about $3.45 for 8 ounces. Not a bad price for fresh pasta. It has a use by date several weeks away so I am sure I will be able to enjoy it almost as fresh as if I made it myself. Don’t have time for that right now so I am super pleased with this great addition to the Aldi gluten free line. It is everything you could want in a gf fresh pasta.

This is a riff on a mushroom sauce I often make; just more simple.

mushroom linguini

Angie’s Mushroom Red Sauce with Fettuccini (3-4 servings)

 

1 8 oz package of cremini mushrooms

2-3 Tbsp. EVOL

1 medium onion diced (optional)

1 large garlic clove

1 14.5 oz can petite cut tomatoes

2-3 Tbsp heavy cream or half and half

1/3 cup freshly grated Parmesan cheese

8 oz fresh fettuccine

1 Tbsp fresh parsley or basil

 

Directions: Slice the mushrooms which you have cleaned; I washed mine briefly to get all the dirt and dust off. My slices were thick and meaty. Heat the EVOL in a wide saucepan. I used my mini wok. When it is fairly hot add the onion and mushrooms. Cook over medium heat 3-5 minutes until both are soft and mushrooms look fairly cooked. Add the garlic clove, minced. Stir. Add the can of tomatoes, stir well. Turn down heat and cook 10 minutes. Add cream, stir. Sprinkle with finely chopped parsley and then add the pasta which you have cooked according to the directions (Do not overcook pasta; always best to subtract one minute from directions to allow for a minute in sauce.) Stir well and cook one minute; top with grated cheese. Enjoy!