Honeymoon snapshots: Mystic, Connecticut

 I had to dedicate an entire post to our weekend in Mystic because 1) I took SO many photos, and 2) it’s one of the most beautiful places I’ve ever been in my life.

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Mystic is just one of those places that seems to run at a slower pace than the rest of the world. It’s a small harbour town with a history of shipbuilding that featured in a slightly random 80s film, Mystic Pizza, based on a real life pizza place in the pretty town.

 We stayed in an amazing bed and breakfast – the Mermaid Inn – a really small b and b with just a few rooms. The owner was a lovely lady and there were home baked pecan and chocolate oaty cookies and fresh fruit every afternoon. And the porch… swoon! There was an amazing porch swing where you could sit and watch the world go by. Basically I need a porch, now! In fact, an entire American house transported into Nottingham, would be great.

Oh, and the food? Was amazing!

 We also had one of the best meals I had on holiday there, at the Engine Room. CORNBREAD IS JUST THE BEST THING EVER. But when it’s topped with maple butter? Om yes! Oh, and homemade snickers bar for dessert?

 We also visited Mystic Seaport, which is a kind of living museum exploring the history of shipbuilding in Mystic, and sea travel generally. It’s full of historic houses like churches, schoolhouses and grocery stores, as well as lots and lots of boats!

I loved how authentic it felt, despite not having a particular interest in the history of shipbuilding. The volunteers were really passionate and I loved seeing all the old buildings.

The town of Mystic is incredibly beautiful too, and the pizza is even very tasty!

 I would go back there in a heartbeat, which is quite unusual for me. I’m sure there are a hundred towns like it in New England, but it is just a such a lovely laid-back, peaceful place!

x Kerry

 

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Jumbo Brown Butter Rice Krispie Marshmallow Treats

Jumbo Brown Butter Rice Krispie Marshmallow Treats - easy recipe at kerrycooks.com !

Happy Monday! This weekend we had lots of thunderstorms and torrential rainstorms in the UK – not great weather for gardening (which I really shouldn’t have continually put off!) but great for getting stuff done around the house! Plus me and Lee managed to get to the supermarket and back in between downpours… success!

Rice Krispie Treats are one of my undying dessert loves. They are just so much more than the sum of their parts! I love the chocolatey ones, but I have a special soft spot for gooey marshmallow treats, even the Kelloggs ones! I have to remind myself that they’re not really a healthy snack option for work!

These Jumbo Brown Butter Rice Krispie Marshmallow Treats are like regular Rice Krispie Treats, taken up a few notch’s! They’re made with melted browned butter (and plenty of it, ahem), rice krispies, marshmallows, and just a pinch of sea salt on the top.

Oh, and then they’re topped with a drizzle of white chocolate and some colourful sprinkles!

All in all, they’re the tastiest, gooeyiest, tastiest Rice Krispie Treats I’ve ever had. And I’ve sampled quite a few!

Jumbo Brown Butter Rice Krispie Marshmallow Treats - easy recipe at kerrycooks.com !

Browning the butter takes just three or four minutes, and this no-bake recipe is still extremely easy even with the added step. Here’s a great post that tells you exactly how to brown butter – don’t worry, it’s practically impossible to get wrong!

Jumbo Brown Butter Rice Krispie Marshmallow Treats
Yields 9
The gooeyiest, chewiest, yummiest Rice Krispie Treats ever!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
292 calories
46 g
29 g
12 g
2 g
7 g
69 g
157 g
23 g
0 g
4 g
Nutrition Facts
Serving Size
69g
Yields
9
Amount Per Serving
Calories 292
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 29mg
10%
Sodium 157mg
7%
Total Carbohydrates 46g
15%
Dietary Fiber 0g
1%
Sugars 23g
Protein 2g
Vitamin A
26%
Vitamin C
15%
Calcium
1%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 120g unsalted butter, browned
  2. 300g mini marshmallows (all white)
  3. 175g rice krispies
  4. sea salt
  5. 25g white chocolate
  6. sprinkles
Instructions
  1. Firstly, prepare your tin - you'll need a 9x9 inch square pan lined with clingfilm.
  2. Once your butter is browned, pour the butter straight over the marshmallows in a large bowl. The heat of the butter should melt the marshmallows, but if they're not fully melted, pop the bowl into the microwave for ten seconds until they are.
  3. Pour your rice krispies into the bowl, and stir, working quickly to get them all coated with the mixture before it cools and sets. Stir vigorously, and quickly tip into your pan. Use the back of a spatula to push the rice krispies into the corners, pushing down evenly and firmly. If the mixture is sticking, pop your hand inside a plastic sandwich bag and use that to push the mixture down.
  4. Melt your white chocolate in the microwave (I usually use a small mug) and then drizzle it over your pan of treats. Decorate with lots of sprinkles!
beta
calories
292
fat
12g
protein
2g
carbs
46g
more
Kerry Cooks http://kerrycooks.com/
 

If you’re feeling inspired to eat only Rice Krispie Treats for the next week (I know I am!) – check out Rice Krispie Treats, three ways or my Nutella Sea Salt Rice Krispie Treats.

 

x Kerry

 

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Snapshots from my week

Happy Friday, everyone! Thank the LAWD it’s here – this week has been my first working week back at work and I am tired!

Last weekend I stocked up on lot’s of healthy foods (thank goodness  summer and berries and other yummy stuff is in abundance right now!) and enjoyed a summer picnic in Wollaton Park with some friends. The weather was beautiful – really warm and sunny with a breeze. Naturally I had to make something for the occasion so I did some simple S’mores Fudge. I didn’t manage to try any S’mores while I was in the US (sob!) so I thought I’d rectify that asap! I’ll share it with you soon!

Milo also started eating healthier when a bag the size of him of Iams arrived! We’ve always given him whiskas but I’ve become increasingly concerned about the quality of the food (just 4% protein compared to Iams 40%). Hopefully he thrives on the new stuff!

On Monday after work I went to see Caitlin Moran at Nottingham Playhouse with some friends – great fun! We went to Sobar beforehand for some food and drinks, it’s a new cafe in Nottingham which doesn’t serve alcohol and provides a safe environment for people recovering from alcohol addiction or other issues. Obviously it’s just great if you’re not too, with really reasonably priced food and drinks and a lovely setting, plus board games! We played a game of Rummikub (that is a complicated game!) which I resoundingly lost!

This week has been super warm in the UK, although it’s lovely and sunny for cycling home. I can really feel the effects of 3/4 weeks of hardly any exercise though (bar walking around), my legs are not used to cycling again yet! I’m also making sure I slather on lots of sun cream – despite putting on lots of sun cream while on holiday I’ve still come back with lots of extra freckles – its so easy to underestimate the power of the sun!

I feel like I really need to mix up my workout routine to challenge myself more, so I started doing Jillian Michael’s Killer Buns and Thighs (well, I’ve done it twice!). Ohmigosh, that shit is for real folks!  Let me know if you have any short, ass kicking workouts that you love!

This evening we’re heading to Bill’s Restaurant for dinner with some friends – I’m really looking forward to trying the veggie burger which is apparently amazing…  and I’m definitely going to be trying one of those amazing sounding desserts!

Enough about me, how has your week been?

 x Kerry

PS I’m looking for new delicious salad type recipes like this one or this one. Do you have any that you make and love? Please share!

 

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Honeymoon snapshots: Boston and Providence

I wanted to share all of my honeymoon memories and recommendations with you so I’m bringing you a few less Stop what you’re doing and look at this posts over the next couple of weeks so we can fit them all in!

We arrived in Boston on Monday night about 7pm – we stayed in a beautiful AirBnb apartment in the heart of Charlestown, just 2 streets from the Bunker Hill Monument. It was such a quaint, gorgeous neighbourhood (and so close to Whole Foods!) and it was brilliant to be surrounded by real Bostonians rather than other tourists!

We spent a lot of time exploring the gorgeous, quaint Charlestown and climbed up the Bunker Hill Monument (almost 300 steps!). Phew – that thing is not for the faint-hearted! But the view from the top is breathtaking. Look at all of the roof decks – amazing! It was soo hot when we were there (30 degrees) and a hot tub would have been a great way to cool off!

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 I wasn’t prepared for just how old Boston feels – it reminds me at times of a British, French or German city. Of course, it’s one of the oldest in America and with it’s meandering non-grid streets, doesn’t feel at all like a typical American city! It’s very quaint and pretty indeed.

Our biggest impression of Boston was what a friendly, helpful, great city it is. Motorists routinely stop to let you cross the road, there are parks everywhere full of benches (including plugs and wifi!) and splash areas to help kids (and some adults!) cool down. And everyone is just so nice!

We loved exploring the North End with it’s Italian restaurants and ice cream parlours. We spent about fifteen minutes just watching dogs and pups play in a park near the harbour – they were having the time of their lives! Everyone else around us was eating, drinking, jogging or yoga-ing too and it seemed that Bostonians have very much got their work life balance down.

We also headed to Salem and visited the witch museum (okay but not amazing – I’d recommend trying one of the others if you visit!) and Salem Beer Works (great craft beers brewed on site!). It’s a quaint town but there’s not loads to do. I did however, discover english chocolates (Crunchies and Hob Nobs! on sale in a shop in Salem which was funny). Later that day we also headed to Cambridge to check out Harvard university. 

It’s strange to think that these students are going to university in a place that’s inundated by tourists, but it’s a beautiful campus.

But let’s talk about food! Lee became addicted to iced coffee, the pizza at Whole Food was the best we had in our whole time in America (despite trying some of the ‘best’ pizza places in New York!) and the number of Ben & Jerrys flavours available there are ridiculous (Cinnamon Buns, S’mores, Vermonster!). Chubby Hubby is SO GOOD!

Next we headed on the Amtrak to Providence, a large college town in Rhode Island that’s home to Brown University as well as a couple of smaller schools. We had a lovely relaxing time reading (and eating ice creams the size of my head!).

And the best chaser to Ice cream? Pizza of course! We headed to Providence Coal-Fired Pizza and ordered up two massive (and very tasty) pizzas – which we managed to finish! I will never know how, but Lee seemed to take it on as a personal challenge. When we paid, the waitress actually came over and expressed disbelief that we’d (ahem, mainly Lee!) eaten it all!

Have you ever been to Boston/New England?

x Kerry

 

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Lemon Meringue Pie

Lemon Meringue Pie - easy recipe at kerrycooks.com !  

Happy Monday folks! Did you have a nice weekend? Would you believe I’m still jet-lagged? I didn’t realise how long it would take to recover! Apparently it’s way worse when you fly west rather than east.

Today I’m bringing you a very British, very summery dessert – Lemon Meringue Pie! Yummy shortcrust pastry is the base for lip puckeringly tangy lemon curd, and it’s all topped with fluffy cloud-like meringue! I always kid myself that I don’t like lemon curd, but the leftover curd that I had when making this pie mysteriously disappeared from my fridge…

This Lemon Meringue Pie is super lemony as I made it for my mum who loves lemon to the max (like these Lemon Curd Shortbread bars)! If you’re a bit less keen on a strong lemon flavour, just use less lemon juice in the curd and replace it with the same amount of water.

If you’re worried about making lemon curd yourself – don’t be! I’ve made it twice now, and each time I’ve realised later that I did something wrong (remind me to re-read the recipe next time before I start!), but it turned out perfectly anyway. Even though it seems to have a reputation of being difficult to make, I’ve found it to be very forgiving!

This dessert is totally easy, but incredibly impressive. None of the three elements are particularly difficult or contain more than a few ingredients, but the combined effect of all three is that you must have been slaving away in the kitchen all day! No need to englighten anyone that you were really lounging on the sofa eating lemon curd from the jar…

Lemon Meringue Pie - easy recipe at kerrycooks.com

Lemon Meringue Pie
Serves 10
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488 calories
82 g
128 g
17 g
7 g
9 g
203 g
67 g
55 g
1 g
6 g
Nutrition Facts
Serving Size
203g
Servings
10
Amount Per Serving
Calories 488
Calories from Fat 146
% Daily Value *
Total Fat 17g
25%
Saturated Fat 9g
47%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 128mg
43%
Sodium 67mg
3%
Total Carbohydrates 82g
27%
Dietary Fiber 3g
10%
Sugars 55g
Protein 7g
Vitamin A
11%
Vitamin C
45%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the pie base
  1. 225g plain flour
  2. 110g unsalted butter
  3. 80g golden caster sugar
  4. 1 large egg
  5. 1 tbsp milk
For the lemon filling
  1. 250ml water
  2. 250g golden caster sugar
  3. pinch salt
  4. 80g cornflour
  5. 4 egg yolks
  6. 4 tbsp unsalted butter
  7. juice and zest of 6 lemons
For the meringue topping
  1. 4 egg whites
  2. 200g golden caster sugar
  3. pinch salt
  4. 1 tsp vanilla bean paste
For the pie base
  1. Measure your flour into a large heatproof bowl and then add your butter, cut into chunks. Pop into the microwave for 10-15 seconds until the butter is softened, and then rub the butter into the flour into only small lumps of butter remain. Stir in the sugar, and then add the egg and a little milk, enough until the dough starts to come together. Tip the crumbly dough out onto some clingfilm, and pat into a round. Pop into the fridge to chill for at least 20 minutes.
  2. When you're ready to blind-bake your pie base, preheat an oven to 220C, gas mark 7 or 425F and roll out your dough on a well floured surface, using plenty of flour on the rolling pin as well. You should be able to guesstimate when it's big enough for your pie tin, or you could hold it over the dough to get an idea.
  3. Roll your dough over the rolling pin and gently lower onto your pie tin. Very gently push the dough into the edges and bottom of the pan - don't worry if any tearing happens, we can just patch that up! Next, cover the whole thing with parchment paper, and use some bread crusts, a little pasta or some baking beans to weigh the paper down. This will ensure the pie dough doesn't puff up in the oven.
  4. Bake for ten minutes in the middle of the oven until the edges are starting to brown, and then remove the parchement paper and bake for another 4-5 minutes. Remove from the oven and allow to cool.
For the lemon filling
  1. I did this while my pie base was baking! Have your egg yolks seperated, beaten and ready to go in a separate bowl before you start.
  2. Simply combine the water, sugar, salt, lemon juice and cornflour in a non stick saucepan over a high heat. Whisk well as the mixture comes to the boil. Stir constantly, until the mixture is very thick, the consistency of a stiff gel. Once it's there, remove from the heat and whisk that mixture into the other bowl on the counter containing the egg yolks - be sure to whisk constantly! Now pour the whole lot back into the saucepan and return to the heat, whisking again while it cooks - I found this took 2-3 minutes for me. You're looking for a thick consistency and a bright, lump free yellow mixture as you'd expect from lemon curd, although it will harden when it cools. Once you're happy it's done, remove from the heat and immediately whisk in the beat and lemon zest. Continue whisking for a few minutes until the mixture is no longer piping hot (just warm) and pour into your pie shell. (Note, I made quite a small pie so had lemon curd leftover - I just poured it into a small glass jar and stored it in the fridge, until a mysterious assailant broke in one night and ate it all.).
  3. Pop your pie into the fridge to chill.
For the meringue topping
  1. Once your pie is completely chilled and cold, make the meringue topping! Simply combine the egg whites and sugar with the salt and vanilla in a large stand mixer, and whip until you reach mediumly firm peaks and the meringue can hold itself up on your spoon.
  2. Spread out the meringue over the pie - I used a palette knife to add some decorative twirls by simply pulling the knife away from the meringue - you could also use the back of a spoon! Then pop your pie under the grill until the top is golden brown. You're ready to serve! Store in the fridge.
beta
calories
488
fat
17g
protein
7g
carbs
82g
more
Kerry Cooks http://kerrycooks.com/
 For some fun twists on lemon meringue pie, why not try Lime Meringue Pie or Raspberry Meringue Pie? How seriously good does the raspberry version look!?

 

x Kerry

 

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Snapshots from my wedding

Happy Friday, friends! A few weekends ago, I got married (oh, did I mention?!). It was the funnest day ever, and we were so so lucky with the amazing sunny weather and the ridiculous amounts of love and kindness from our awesome family and friends.

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©LucyStendallPhotography.KerryLeePreview-0003

Please note, some of these photos (the better taken ones!) are by Lucy of Lucy Stendall Photography, who rocked as my photographer and bridesmaid!

Thank you for letting me share my wedding snaps with you! I can’t wait to show you my pictures from our honeymoon too, so I’ll post those over the next couple of wednesdays (there are A LOT!) so that our snapshots Friday’s can get back to real time.

Life has been pretty magical over the last few weeks! But enough about me, how are you?

 

x Kerry

 

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Chewy Chocolate Chip Cookies for Two

Chewy Chocolate Chip Cookies for Two

 

The most delicious big and chewy chocolate chunk cookies – this recipe makes the perfect Chewy Chocolate Chip Cookies for Two! Just enough for you and a friend (or maybe just you!). They’re easy to make in a small bowl, and you won’t have dozens of tempting cookies sitting around!

The number one thing that people who read my blog and know or meet me in real life always ask is “How are you not the size of a house?!”. I can totally see their point when treats like Peanut Butter Pretzel Brownies, Cookie Dough Sandwich Cookies and Rocky Road Cupcakes appear here weekly! I’m sure I’ve definitely put on a few pounds since Kerry Cooks was born in 2011, but overall I’ve managed to keep things in hand, because the main reason that I love to bake treats is that I absolutely love sharing them with others. So even though a lot of the treats I share are pretty calorific, I’ll rarely eat more than two or three.

The truth is, I absolutely love desserts (despite the fact that sugar isn’t super good for you!) and I can’t see my life without the occassional gooey brownie, melty ice cream or amazing cookie – life is just far too short!

Chocolate Chunk Cookies for Two
Serves 2
This great recipe makes just enough cookie dough for two large cookies!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
550 calories
66 g
128 g
29 g
6 g
17 g
114 g
256 g
49 g
0 g
6 g
Nutrition Facts
Serving Size
114g
Servings
2
Amount Per Serving
Calories 550
Calories from Fat 259
% Daily Value *
Total Fat 29g
45%
Saturated Fat 17g
87%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 128mg
43%
Sodium 256mg
11%
Total Carbohydrates 66g
22%
Dietary Fiber 3g
14%
Sugars 49g
Protein 6g
Vitamin A
11%
Vitamin C
0%
Calcium
10%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 rounded tbsp soft butter
  2. 2 heaped tbsp light brown/light muscavado sugar
  3. 1 tbsp caster or golden caster sugar
  4. pinch salt
  5. 1/2 tsp vanilla bean paste
  6. 1 egg yolk – I crack the egg into a sandwich bag and then pop the white into the freezer to be used when I next want to make a meringue
  7. ¼ tsp bicarbonate of soda
  8. ¼ tsp baking powder
  9. 3.5 tbsp plain flour
  10. 3-4 tbsp chocolate chips or chunks of your choice - I used a mixture of white, milk and plain chocolate chunks
Instructions
  1. Preheat your oven to 180C/gas mark 4/350F and line a large baking sheet with parchment paper or non stick baking mat.
  2. Next, in a medium sized bowl, combine your butter and sugars into a fluffy yellow mix. Add your egg yolk, salt and vanilla bean paste and stir well, before adding the flour and baking powder/bicarbonate of soda. Mix again and add the chocolate chips!
  3. Seperate the dough into two large scoops, and dollop them onto your baking tray several inches apart. Arrange some more chocolate chunks/chips on top of the cookies, and sprinkle some sea salt on top. Yum! Now bake for 8-10 minutes (depending on your oven - you want the edges to be just turning golden brown).
  4. Enjoy!
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calories
550
fat
29g
protein
6g
carbs
66g
more
Kerry Cooks http://kerrycooks.com/
Chewy Chocolate Chip Cookies for Two

Chewy Chocolate Chip Cookies for Two

Chewy Chocolate Chip Cookies for Two

 When I made these cookies, I doubled the mixture (so easy to do!) and rolled the other cookie dough into two balls, then popped them into the freezer. When the next cookie craving hits, you’re ready to bake the cookie from frozen for instantly delicious Chocolate Chip Cookies!

You can also make adapt this recipe to make double chocolate chip cookies (replace a tbsp of flour with cocoa powder), oatmeal and raisin cookies or anything else you could dream up!

Enjoy!

 

 x Kerry

 

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{Guest Post} Rhubarb, Honey & Pistachio Pavlova

Happy Friday, friends!  Kerry here with another fantastic guest post from a brilliant blogger, this its time the talented Sarah! Thank you so much for the wonderful marriage advice Sarah!

{Guest Post} Rhubarb, Honey & Pistachio Pavlova
Hello!

I’m Sarah from Taming Twins, and I’m bringing you a recipe today as Kerry is busy living it up on her glorious honeymoon.

I’ve been married for 6 whole years. What advice can I give newly-weds I wonder? Learn to compromise, make each other a cup of tea often, chat over dinner, laugh a lot and when your husband, in the middle of winter, puts the chicken feed bins on top of your rhubarb patch and kills it off, it’s important to remember forgiveness… That last one might be a bit fresh in my mind. So, no rhubarb from our garden this year. But there’s still plenty of it to buy in our local farm shop so our marriage has survived. Phew.

I bloomin’ love rhubarb. I didn’t understand it for years. Why eat fruit that is so tart you need to add a pile of sugar to eat it? Well, it’s that delicious sweet and sour thing, like sour boiled sweets, that make you suck in your cheeks and screw up your face. The trick is to not add too much sugar, you want it to remain sharp but with a sweet edge.

This recipe pairs that tart fruit with dreamy soft double cream and the pleasing crunch of meringue and pistachios. It’s a fantastic pudding for summer parties. Just put it together at the last minute so it doesn’t go soft.

Rhubarb, Honey and Pistaschio Pavlova
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
367 calories
52 g
158 g
16 g
6 g
8 g
195 g
65 g
47 g
0 g
6 g
Nutrition Facts
Serving Size
195g
Servings
8
Amount Per Serving
Calories 367
Calories from Fat 142
% Daily Value *
Total Fat 16g
25%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 158mg
53%
Sodium 65mg
3%
Total Carbohydrates 52g
17%
Dietary Fiber 2g
7%
Sugars 47g
Protein 6g
Vitamin A
13%
Vitamin C
11%
Calcium
12%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 Large free range eggs, whites only (you can freeze the yolks for hollandaise or lemon curd another day)
  2. 125g Soft light brown sugar
  3. 125g Caster sugar
For the topping
  1. 600g Rhubarb cut into chunks
  2. 50g Caster sugar (or more or less to taste, it will depend on your rhubarb)
  3. 3 Tablespoons of honey
To finish
  1. 300ml Double cream
  2. 3 Tablespoons of icing sugar
  3. 3 Tablespoons of pistachio nuts
Instructions
  1. Preheat the oven to 150C.
  2. Line a baking sheet with baking parchment or baking paper (it's important to use this, not greaseproof paper as these have a coating that means the meringue won't stick.) Draw a circle on the paper using a pencil and a side place.
  3. In a very clean bowl, whisk your egg whites until they make soft peaks.
  4. Add the sugars a tablespoon at a time, whisking very well between each addition.
  5. Whisk until the meringue is forming still peaks.
  6. Dollop or pipe it onto your baking paper template. I piped mine using a disposable piping bag with about 3cm snipped off of the end.
  7. Bake for an hour and then switch the oven off and allow the meringue to cool inside.
  8. Meanwhile, pop the rhubarb, caster sugar and honey in a pan with the lid on over a low heat for about 10 minutes or until the rhubarb is soft, but still holding it's shape. Allow to cool.
  9. Whisk the double cream with the icing sugar until it forms soft peaks.
  10. When the meringue and rhubarb are totally cold, place the meringue on a serving plate, dollop on the double cream, top with the rhubarb and sprinkle with nuts.
beta
calories
367
fat
16g
protein
6g
carbs
52g
more
Kerry Cooks http://kerrycooks.com/
rhubarb-pavlova-honey-pistachio-overhead rhubarb-pavlova-honey-pistachio-overhead-spoon

 

x Sarah

 

Thanks for having me Kerry!

Stop what you’re doing and look at this!

I can assure you that Kanye and I are in very similar places when it comes to our wedding photos…

 Frozen coconut limeade? One please! Also, I am not looking forward to the heat in New York!

I love this tip from A Thrifty Mrs on how to make sure you’re using up every last drop of your cosmetics! I do this with hand cream all the time – and there’s always so much left inside!

Have you seen this blog? It’s my new fave!

These sweetcorn and jalepeno enchiladas by Girl Versus Dough look so delicious! I love Stephanie’s blog!

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 x Kerry

 

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