What makes a chicken coop easy to live with?

[ValerieR]

Hi I wonder if anyone can tell me how to make pavlova?? Thanks

 

(And what to do with leftover yolks? As my eggs are all banties I will need to use loads probably so will have alot of yolks left over!)

[Space Chick]

Here is an easy recipe....

 

http://allrecipes.co.uk/recipe/6593/easy-pavlova.aspx

 

As for the egg yolks, oh the possibilities

 

Lemon curd or hollandaise sauce as just 2 fine examples

[ValerieR]

Thanks Debs

I LOVE lemon curd! That's what I'll do tomorrow!

[Charlottechicken]

Make ice cream with the yolks

[ValerieR]

Ice cream, you say? Theres a thought! Do you have a good recipe?

[Chucky Mama]

That recipe looks good. I always turn the oven off, open the door slightly and leave the pavlova in the oven when the cooking time is over. It seems to stop it collapsing and keeps in light. I use the yolks to make pasta. I tend to only use egg yolks rather than whole eggs when I make pasta.

[Charlottechicken]

Ice cream, you say? Theres a thought! Do you have a good recipe?

 

 

I use semi skimmed milk so have adapted a recipe to use it, if you use full fat you can stick to 200ml cream and 300ml milk:

 

250ml double cream

250ml semi skimmed milk

125g caster sugar

4 egg yolks

vanilla extract, not essence (I use a capful of that Madagascan stuff)

 

Whisk sugar egg yolks and vanilla extract until thick and creamy.

 

Heat cream and milk together until boiling. Take off the heat and add slowly to yolk mixture, stirring all the time. Return mixture to the saucepan and cook over slow heat, stirring, until mixture starts to thicken and coats the back of a spoon. Leave to cool and pour into ice cream maker, or place in freezer and take out every 10 mins to whisk, until all lumps are removed (usually takes about six goes).

[ValerieR]

Thanks Claire I'll give that a shot. Goodness me these eggs are going to force me into becomig a domestic goddess!

[Charlottechicken]

Goodness me these eggs are going to force me into becomig a domestic goddess!

 

Yep, that's what happened in my house, it doesn't help browsing round this forum either, lots of lovely things to try and make

[ValerieR]

When my neighbour comes round she says I always have my hands in soil (growing veg) or else am doing "womanly things" by which she means cooking! You're right - the lovely recipes on here are going to keep me busy! (and fat )

[Guest]

Hi

 

I have a pavlova in the oven now!

 

easy 3 egg whites beaten until very stiff.

Add very slowly 9oz caster sugar ie a tablespoon at a time(you are supposed to fold it in slowly)...but...I whisk the egg whites full speed then put the whisk on number one and slowly add the sugar(caster is the best..or it will be like a brick).

 

Mine is in the oven at 125 and will be turning it off soon.so about 1 1/2 hours.

The recipe I use does give option of vinegar and salt etc but I dont bother as I am lazy bones.

 

I do use proper baking paper(not greaseproof). Fill with double whipped cream and whatever else you like.

Meringues are best made the day you are going to use them and keep them dry. You can keep the little nest ones in airtight container to use the next day..good luck(mines having British strawberries)

[ValerieR]

hi indie how big a pavlova does that make? Enough for 3 people? Or shd quantities be doubled do you think? ta

[Guest]

Hi

 

It serves quite a few approx 10 inches diameter and has served 6 generous portions today(it could go further but we are greedy)

 

You could make smaller nests and it would probably make 6 in total

 

good luck dead simple(all you are doing is drying out the meringue in a v low preheated oven)

 

indie