Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.

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[column type=”one-half” last=”true” ]The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes. Pavlovas can be topped with many fruits can be used here we are using wortle berries, strawberries & raspberries. [/column]

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For the Meringue

  • 4 egg whites
  • 250g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract

For the Topping

  • 500g strawberries, hulled and halved
  • 300g raspberries
  • 250g wortle berries
  • 3 tbsp icing sugar
  • 350ml double cream


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1. Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

2. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

3. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.


Stuffed Peppers

I was first introduced to stuffed peppers by a Greek friend of mine in Melbourne. The peppers, made by his mother had something I noted that was simple and tasty and made me wonder why I had not come across this before. There’s no end to the amount of flavors you can stuff into a pepper for baking. Here’s just one example!

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[column type=”one-half” last=”true” ]There are truly so many things you can stuff a pepper with, we will have some more examples in coming posts.

In this particular dish we have stuffed the peppers with an easy combination of produce that fit nicely alongside some homemade beefburgers. [/column]

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  • Peppers
  • Mince Meat
  • Chorizo
  • Mushrooms
  • 1/2 Onion
  • 2 Cloves Garlic
  • Pinch of dried Harbanero
  • Pinch of Salt
  • Pinch of Black Pepper
  • Chopped fresh coriander
  • Chooped fresh parsley
  • Cheese of choice, such as Cheddar, Parmesan or mozzarella
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    1. Start by lightly frying the mince meat, finely chop the onions, mushrooms, garlic, harbanero, chorizo and start to fry with the meat. Add the salt, black pepper and harbanero and stir evenly.

    2. Chop the parley and coriander and add to the pan towards the closing stages of the other ingredients being cooked.

    3. Chop the tops off the peppers and take away the seeds and pith and stuff with the fried mix generously garnish with a cheese of choice and place in a medium heated oven for 20-30 minutes.

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    BBQ Sauce

    The precise origin of BBQ sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.

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    [column type=”one-half” last=”true” ]The most common barbecue sauce in the United States is a commercialized Kansas City-style which uses tomato purée, corn syrup, molasses and vinegar and has a long shelf life. Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces. [/column]

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    For the BBQ Sås

    • Olive oil
    • 1 small finely diced onion
    • 2-3 cloves garlic finely chopped
    • Sea salt
    • Black pepper
    • 1 tablespoon brown sugar
    • 1 teaspoon smoked paprika
    • 1 tablespoon cider vinegar
    • 2 tablespoons Worcestershire sauce
    • 6 tablespoons tomato ketchup
    • A small amount of chopped harbanero chilli (optional)


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    1. Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.

    Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelizing, then add vinegar and let it cook out for a few minutes. .

    2.Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency. Taste and adjust seasoning.


    Inlagd sill

    Det här är ett grundrecept för inläggning av sill och är en klassisk sill som passar de flesta i smaken. Vi gör den både till jul, påsk och midsommar.
    Tid: ca 20 min
    Hållbarhet: Upp till en vecka
    Antal portioner: ca 4


    4 filéer salt sill (ca 300g)
    1 liten rödlök
    1/2 morot
    ca 10 cm purjolöktill inläggningslag:
    1 1/2 dl vatten
    1 dl ättiksprit (12%)
    1 dl socker
    8 stötta kryddpepparkorn
    1 lagerblad


    1. Blötlägg sillen ca 12 timmar, byt vatten 1-2 gånger under tiden.
    2. Alternativt skölj den inlagda sillen noga och låt rinna av på en upp och nervänd skål.
    3. Koka upp lagen: vatten, socker, ättiksprit, peppar och lagerblad. Låt kallna så det blir kylskåpskallt.
    4. Skär filéerna i jämna bitar.
    5. Skala och skär löken tunt i halvmånar, moroten i tunna skivor och purjolöken i tunna (inte för tunna) bitar.
    6. Varva sill och grönsaker i burk och slå den kalla lagen över.
    7. Låt stå 1-2 dygn.

    Tillbaka till Fisk

    cre8ive life