Tag Archives: Fruit

Little Stacks of Heaven

11 Nov

Despite pavlova being a traditional Australian/New Zealand dessert I had never actually tried it until a few years ago. It is a favourite of my husband’s and he often has me whip one up for him.DSC_0972

For those of you who may be unfamiliar with pav it is basically one big pile of meringue which is crunchy on the outside and fluffy and soft on the inside, topped with whipped cream and seasonal fruit. We are not too fussed on the fluffy middle, to me it has a slight raw egg flavour so I make a variation on the traditional pav by making several thin rounds of meringue and layer them with cream and strawberries to make a pavlova stack.  These thin layers are mostly crunchy with a bit of chewy gooiness in the middle and no raw egg flavour.DSC_0968

As it is my husbands birthday this week (and this happens to be my 100th post)  I thought I would make these cute individual Mini Pavlova Stacks.

The recipe I use is simple and super easy.

6 egg whites, (I can’t bear the waste of throwing away the yolks so they are in the freezer and there may be some ice cream in my near future)

1 1/2  cups of caster sugar

3 tsp cornflourDSC_0949

Whip whites and sugar in an electric mixer on high until thick and glossy, I did it for about 5 minutes.DSC_0952

Line several baking trays with baking paper and sprinkle with cornflour. I also draw circles on the paper to use as a guide when spreading the meringue.

Spoon or pipe equal amounts of meringue onto the paper and spread it out using the circles to ensure they are all an equal size and shape.

Pop them in an oven preheated to 120 degrees Celsius for roughly an hour, they should sound hollow when tapped. Turn the oven off but don’t remove them just yet, leave the oven door ajar and let them sit in the oven for another hour or so to dry out.DSC_0964

If they don’t readily come away from the paper then they haven’t dried out enough, I just put mine back in the oven for a little longer. However, it is my experience that some meringues just don’t want to play nicely. Out of the 18 rounds I made 2 were not interested in behaving correctly and consequently were smashed.DSC_0963

Now it is time to put the stack together!

Whip up some cream layer one meringue, cream, fruit of your choice, berries, tropical fruits like mango, kiwi and passionfruit or stone fruits like peaches or nectarines are definitely the best, repeat layers twice.DSC_0971

You should definitely serve this fresh and with a scoop of very good quality vanilla ice cream!

Now go and enjoy this heavenly little treat!DSC_0973


Healthy Lollies

23 Jun

As I have mentioned before I am attempting to cut down/eliminate refined sugar from mine and my families diet. It is proving difficult. I can go for over a week without sugar and not really wanting it at all, but then foolishly I sample even the smallest sweet treat and I feel I can’t stop shoveling junk into myself. It is quite a battle! When I was pregnant it was my plan to not give my kids sugar, but Mr Minx is quite the sweet tooth, actually he is quite the junk food of any type aficionado so this plan was quickly over.  DSC_0751

I pinned this Healthy Gummybear recipe  from Undressed Skeleton a while ago. Well I finally made it this week.

It was super easy. you can use any fruit and juice combination that you want.

The basic recipe is

1 cup of juice, obviously unprocessed and no added sugar juices are best

2 cups of chopped fruit

Honey/stevia to taste

5 tablespoons of gelatin

 We used apple and strawberries and a wonderful organic apple and strawberry juice.DSC_0735

To make them all you do is boil the fruit and juice until the fruit is soft.DSC_0743

Put it all in a blender and whizz it up until smooth, add the gelatin and sweetener and whizz a bit more.

Pour it all into a cake tin and then into the fridge to set, I lined mine with baking paper as I was unsure as how it would come away from the tin, but it comes away easily and the paper was unnecessary.

It only took about 10-20 minutes to be ready. I tipped it out onto the chopping board and chopped it into bite size pieces, if you want and if you have a small cookie/fondant cutter you can cut little shapes.DSC_0747

Now for the taste test……

The texture is rather spongey, not really like the jube type lollies they are meant to replace. I thought the taste was alright, it is not super sweet but then I didn’t add much honey to mine so this could be fixed.

I think initially Rooster liked them but when Mr Minx ran from the lounge room to the kitchen to spit his in the bin Rooster also decided he didn’t like them. Mr Minx didn’t like the texture nor the flavour.

Duckman used them as building blocks, I don’t think he even ate one, which is highly unusual for him, he is normally shoving any food or non food items in his mouth he can get his hands on.

Don’t be put off by my fussy, sugar corrupted family, they aren’t all that bad, actually they are not bad at all.

Give them a try and let me know what you think of them.


Fruity Jelly Boats

6 Jun

One of The Minimens favourite shows on TV is I can Cook. This week they saw Katy make jelly Boats from oranges and were excited to make their own version of these. DSC_0636

To make your own you will need




gelatin or other setting agent

First we cut our oranges in half and juiced them, setting the juice aside. Then we scraped out the remaining flesh with a spoon.DSC_0614DSC_0617

We placed our orange skins into a muffin pan to make it easy to fill them. The Rooster put 3 grapes and some passionfruit pulp into each orange half.DSC_0620DSC_0618

We made two batches of jelly one using gelatin powder and one using Agar Agar.DSC_0613 I have only used Agar once when I tried to make vegetarian marshmallows, but it didn’t whip up the way gelatin does, so I was nervous to see if it would work this time when making jelly. Any way I made the jelly the same way for both setting agents and that is 1/2 teaspoon dissolved in 50ml boiling water then add 200 ml of juice and stir well.

We poured our jelly into our orange halves and then put them in the fridge to set.

Rooster was able to do a lot of the preparation, all that Duckman contributed was to spill our juice everywhere, luckily we had some bottled juice in the fridge so all was not lost, and he also made himself a plate of rice bubbles, most of which ended up on the floor.DSC_0624

The jelly made with gelatin was set after about 4 hours although it probably could have had more gelatin in it as it wasn’t as firm as commercial jelly, the ones made with Agar Agar had thickened but not really set as I had hoped, so I ended up putting them in the freezer to make a frozen orange snack instead.

Does anyone have experience with non gelatin setting agents and how to get them to work?

Rooster loved them! His words were “They are the best and they are super yummy!”

I’m so glad he liked them and wants to make them again as they are a super healthy sugar free snack option. I think these might become a regular treat in my house from now on!



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