My dear old mum used to make pavlova quite often and always one for our hot Christmas days in Australia. One of the best ones mum ever made didn't have a tarty fruit topping: but mum marinated some raisins in Bundaberg rum and put them on top, rich and delicious. Mum cannot cook anything anymore, she will be 88 on the 13/1/2019. Mum is in a nursing home and suffering from altzhimers. She really was a wonderful cook.
I'm so sorry to hear about your mom. My grandmother had the same issues and it was so hard watching her not do the same things in the same way. By remembering her recipes and actively making her foods though you keep the memories.
@@masterpeace7630 not all people can afford to take on a family member or if the disease or health issue is too much it's safer to keep them in a nursing home. Alzheimer's patients can even leave home without knowing where they're going. If you work you can't keep an eye on them safely and you sure can't lock them up. My grandmother was fortunate enough to go live with her youngest daughter.
"I am not telling you what taste you should have, I am telling you what I think" with all the simplicity still Nigella manage to give you the space for your creation.... amazing.
Growing up, I watched episodes of your shows which made me start developing a passion for cooking. My style of cooking and preference even today is very much like yours as you are my inspiration. I hope nigella would read this. Since my childhood, I lovingly call you nige 😊
Just came from Claire saffitz pavlova recipe (which is great!), but I love how unfussy and quick this is. I can tell you’re not lying about making this often for your family ❤
how to make the pavlova(summarised so u guys dont have to go to the website and read) -preheat ur oven at 180°C/350°F on the fourth(FIRST THING TO DO,VERY IMPORTANT) -beat six eggs until stiff peaks -if u have a stand mixer,u can slowly add(375g or 1 7/8 cups)of the sugar. For those who use hand mixers just stop in between to add in the sugar(ur eggs wont get affected if u stop for awhile) -after adding all the sugar continue mixing it a little more -then,add in ur (2 1/2 teaspoon) cornstarch,(i added 1 teaspoon)vanilla extract and (i also added 1 teaspoon) wine vinegar(u can use normal vinegar,i used white vinegar add it turned out great) -mix for a little bit until mostly combined -gently lay it out on a baking tray lined with baking paper(apply some of the meringue at the bottom of each corner of the sheet) -right after u place the meringue into the oven, lower down ur temperature to 150°C/300°F and bake for one hour -once done,let it cool if u want but leave it in the oven(TURNED OFF) with the oven door completely open -UR DONE,CONGRATS💞✨
Muito obrigada pela sua generosidade em ensinar com detalhes, busco uma renda extra e estou tentando aprender todos os dias. Feliz 2.023. Um abraço da Sheila (Brasil).
hi.. ....i am a huge fan of yours....back in the days I watched u in tlc...u r amazing cook so beautiful......i love everything about u....the way u talk the way u dress up..the way u present yr cooking shows....u r just amazing...lots of love 😍❤❤❤
So yummy, looks good too but I would like to make mango and passion fruit pavlova. I like how you explained the settings of oven temperature, i was never sure.
Hi All! Incase you are wondering about the length of time to leave it in the oven for before turning the heat off and letting it cook in the oven. It’s an hour. I am guessing. I currently have my pavlova in the oven and was frantically searching for answers ( no answer in the viewer comments below). I did some research and found her cappuccino pavlova recipe on her website that is quite similar this, in the sense of egg whites, temperature and procedure and that one takes 1 hour at 150C before turning off and leaving to cook completely in the oven. I hope this helps :) and I hope my pavlova is as fabulous as Nigella’s!
Just whip the cream to make it thick and smooth, so it just won't pour, but can still be formed. It should be well aerated in the process, but short of becoming firm.
I have never have been a fan of pavlova/meringue because I find the sweetness of it too strong which is weird for me since I have a big sweet tooth so that is why I never eat it.
@@Boooooooooooooop Actually, it's not in the 'Nigella Bites' cookbook and it's not on her website. However, other pavlova recipes use the same temperatures and have the pavlova in the oven for an hour, regardless of whether it's a four-egg-white or six-egg-white recipe.
#NigellaLawson Please, can I ask you ; do I just chuck the eggwhites in a freezer bag and put in the deepfreezer as such ? Oh, and can I use apple cider vinegar please ? Thanks in advance and Happy Holidays ... Stay safe 💝
Not enough cornflour for 4 egg whites and the sugar was added too quickly. Bet that it didn't turn out the way it looks in the video. Also too hot at 180c.
😳 = me realising #NigellaLawson will probably never even read this comment on a YT video from two years ago, let alone answer .... Ah, the struggle is real #tryingtokeepupwithtechnology #lockdownloco #covidcrazy
EmmelineSama I do too as well. I can't tell you how many recipes I've seen that have you baking it at a much higher temperature and for longer than the recipe I've always used. I've ruined one Pavlova following another baker's recipe so now I just stick to the one I've always used. I hate to waste my time and money so this is a no go for me... 😏
Hi Nigella, I've got so much passion for cooking and I try basically all your recipes and all of them are superb ..you are an amazing and smart women and I love the way you doing your program so natural , sexy , sweet and full of knowledge . I haven't got to much patient I'm crazy to get done everything as quickly as I can and sometimes it works and sometimes I make a big mess, which is so much fun - like you said, nothing is perfect . Thank you very much sexy and beautiful sweet girl. xx All my family love you so much . my best wishes MG - Wiltshire- originally from Lima
Nice & new. Yet I wish it was more decorative & looks less messy. Perhaps if you made a syrup out of the passion fruit, and then decorated on the top with passion slices, it would've been more appealing.
I don't think you can slice a passionfruit. It's a hard outer casing filled with pulp. You don't want to eat the casing and you just sling the pulp where you feel it should go. One suggestion though: splot on the bulk of the whipped cream, but whip the rest until it's pretty thick, and pipe a fancy edge around the pav to contain the passionfruit. If you have tinned passionfruit pulp, it will already be in a sweetened syrup, and have lost some of the astringent tang of natural passionfruit.
Nigella: TYPHOO TEA ..... SHAME ON THEM ...... IT IS TRULY THEIR LOSS You should get another TEA BRAND and beat them at their own game ....... 👍👍👍👍👍👍👍👍👍👍
uumm and the old Nigella would not mention filing nails in the kitchen, and 'live alittle' or would she?. I have saved your choco pav recipe. I was waiting for you to say "pop a few dollops onto the pan, then place your baking paper on top, it would stop the paper from slipping to and fro when placing your pave mixture on top". Still, grateful for your thoughts on how you make a pav.
mohit k The corn flour was folded into the meringue or beaten egg whites which was then baked to make the pavlova. So it was cooked. The cream she spread on top of the pavlova is heavy cream whipped until it was firm. No corn flour was added to it.
4 egg whites Whisk for a couple of minutes till smooth and firm 4 tablespoons of sugar for egg white (15 ml) 1 tsp vinegar 2 tsp of cornflour Few drops of vanilla 180°C preheated oven, put in the meringue and immediately turn down the oven to 150°C
