Lemon Thyme and Ginger

Easy Dinner Recipes for the Family

Easy Dinner Recipes: Seared Fish Tacos

At times the hustle of the day’s events makes preparing a family dinner challenging. Preparing a balanced meal of a protein, vegetables and healthy carbohydrates takes time, especially when you cook with a lot of plant-based foods. Are there any solutions for making dinner that is easy to prepare and doesn’t require a lot of time slaving over a stove? Yes, there are. Listed below are links to easy dinner recipes found on my website for a quick and easy reference.

What is an easy dinner? A dinner recipe that requires little prep work and comes together in a reasonable amount of time. There are a couple of solutions to make dinner easier to put together. One short cut is, buy produce already chopped. Many grocery stores offer a wide selection of produce already chopped and ready for cooking. Each item may cost more, but if buying prepared vegetables is the difference between making dinner or not, it is worth the price. I do not usually buy cut up produce because these days I am mostly cooking for two. However, I cannot ignore how buying prepared vegetables saves a lot of time. It is my opinion, the value of cooking and eating a home cooked meal is significant, especially when compared to eating take out dinners.

Another time saver is make dinner in one pan. Sheet pan, or one pot dinners often require minimal prep, work and everything cooks on (or in) one pan. This also makes clean-up a lot easier as well.

All of these recipes easily come together with little prep work, or cooked in one pan or pot, or take a minimal amount of time to cook. Enjoy!

 

Easy dinner Recipe Post, Spanish inspired Mussels

Easy dinners: Shellfish

One of my favorite easy dinner recipe is my Spanish Inspired Mussels with Chorizo Sausage. The mussels are cooked in a broth of tomatoes, garlic, wine and Spanish chorizo sausage. The broth comes together in about 20 minutes and the mussels take 5 minutes to cook. I never served this meal to young children, but many adults love this. It is great for entertaining a small group of friends, because you can cook the sauce ahead of time then cook the mussels 5 minutes before you want to eat dinner. Serve with good crusty bread to soak up the juices and a tossed salad. For a vegetarian option, omit the chorizo sausage.

Sautéed Sesame Shrimp with Spinach is another supper easy dinner recipe. This recipe is an older one of mine, but the shrimp and spinach cook up quickly and with little effort. Serve with white or brown rice or your favorite grain.

 

Easy Dinner Recipes: Fish Tacos with Mango and Avocado salsa

Easy dinners: Fish

I honestly believe all my fish recipes on Lemon Thyme and Ginger are easy to make. By nature, fish does not require a lot of cooking time. They are an especially easy dinner to make when the fish is cooked in a pouch of parchment paper or aluminum foil. Rainbow Trout with Lemon and Dill and Oven Poached Salmon with Spinach Butter Sauce are both prepared en papilloteSole Stuffed with Herbs is similarly prepared, but it is not tightly sealed in a neat package.

Fish Tacos comes together easily when you buy the cabbage already sliced for coleslaw.

 

Easy Dinner Recipe: roasted curry chicken with potatoes and raisins.

Easy dinner: Chicken

Another favorite easy dinner are sheet pan meals. I particularity like to use chicken when I make a sheet pan dinner, either bone in or boneless work. The boned chicken will take longer to cook but the chicken does not dry out as much, especially with chicken breasts. If you want to go the boneless, skinless chicken route, use chicken thighs, breasts dry out too easily. Roasted Curry Chicken with Potatoes and Raisins has minimal prep and is delicious paired with blanched broccoli, green beans or a salad. Oven baked Chicken with Shallots and Fennel is another easy chicken dinner baked together on one sheet pan.

 

Easy Dinner recipes: Lamb chops

Easy Dinner: Meat

One of my favorite marinades for meat is the sherry marinade used in Grilled Sherry Marinated Flank Steak. It also tastes great with pork tenderloin. Both types of meat benefit from a flavorful marinade. I like to marinate the flank steak over night, but if you want place the flank steak in the marinade first thing in the morning, it will taste just as delicious. If the current weather prohibits you from grilling, pan grill the flank steak on the stove top. You get more browning and caramelized flavor using a grill pan vs the broiler.

The easiest of all meats are lamb chops. They are delicious and quickly cook on a grill or stove-top within a matter of minutes. My recipe for Lamb chops: An early fall harvest dinner for two, describes how to cook lamb chops. In the winter, you can substitute the summer and fall vegetables in this recipe with any vegetable recipe on the blog like, Sweet and Spicy Herbed Carrots, or Green Beans with Roasted Onions.

 

Easy dinner recipes: Pasta with spicy brussels sprouts and sausage

Easy dinner: Pasta

The fastest and easiest cooked tomato sauce I know is Marcella Hazon’s, Tomato Sauce with Rosemary and Balsamic Vinegar. Tomatoes, garlic, extra virgin olive oil, rosemary and balsamic vinegar come together for a silky sauce perfect for penne or other tube-shaped pasta. It makes for a light supper, but a satiating one at that. It also tastes delicious over polenta. If you want a more substantial red sauce and pasta meal, make Pasta with Turkey Meat Sauce.

This time of year Brussels sprouts are easily found at most grocery stores, Pasta Dinner with Spicy Brussels Sprouts and Sausage is a real crowd pleaser, especially for the meat lover in your family. For a vegetarian option substitute the sausage with chickpeas or cannellini beans.

 

Easy dinner recipe: Basil Zucchini Frittata

Easy dinner: Eggs

Often when we are in a hurry or low on food, we make a frittata. Basil and Zucchini Frittata is a great quick and easy dinner for the summer, but in the winter substitute the basil and zucchini with left over Brussels sprouts with pomegranate glaze. Or, make a pasta frittata with left over pasta with turkey meat sauce.

Omelets are another easy dinner choice. However, I prefer to make one omelet at a time as opposed to one big omelet, sliced into individual servings.

 

Easy dinner recipes: Silver Palate chocolate cake

Easy Dessert Recipes:

Swedish Apple Pie is so easy, someone who insists they cannot bake, will have success with this recipe.

Yogurt Panna Cotta is also easy to put together. You can make a spiced fruit sauce with any seasonal fruit.

If a cake is what you want, Silver Palate Chocolate Cake was my go to dessert for many years.

 

If you make any one of my recipes I would love to hear from you. You can share a photo on my Facebook page, or on your Instagram feed and tag me @lemonthymeandginger.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Top Comfort Food Recipes

Supreme White Chicken Chili, comfort food Recipe

Unfortunately, a small accident left my left hand injured and slightly incapacitated. Fortunately, it is nothing more than a minor inconvenience. My index finger required stitches and it must remain immobile in a splint until the stitches are removed. In the end I should have full use of my hand without any issues other than an unsightly scar. Since I can’t chop or clean, one of the perks of my injury, I thought I would look back through my archives for inspiration. For today’s topic I choose comfort food. Maybe because it is so darn cold I seek the comfort of a hot stew, or steamy bowl of soup. Whatever the reason, I am really in the mood to cook and eat warm comfort food.

One of the first things I plan on cooking when I get the full use of my hands is a beef stew. Winter months call for beef stew. It is a time when I do not mind spending extra hours inside cooking a slow meal. These types of diners fill me with a great sense of satisfaction. I don’t mind the extra time because the process becomes a choreographed dance between, procedure, technique and instinct. When it is all done I feel like I accomplished something special and can’t wait to share the results. Whenever I taste the deep and rich stew flavors, I just melt into the braised masterpiece. Stews and chili’s have humble origins but they taste decadent to me.

Also included in this post is my very first recipe I posted on my blog, Lemon and Herb Roast Chicken. Roast chicken in one of my favorite foods. I updated some of the photos and changed the recipe card to my current recipe plugin so I hope everything is in working order.

Additionally, I included a few links to vegetarian/vegan comfort food entrées. It is my desire that my blog offers a variety of information and recipes for all diet preference. Everyone is always welcome at my table.

Comfort Food Entrées

Lemon Herb Roast Chicken

Beef with Horseradish Sauce

Supreme White Chicken Chili

Roast Lemon and Herb Chicken my very first recipe post on Lemon Thyme and Ginger

Swedish Meatballs

South Indian Style Vegetable Curry Recipe.

For Vegetarian Comfort Food Selections

Roasted Vegetable Coconut Curry

Kabocha Coconut Curry Soup  If you cannot find Kabocha squash, any winter squash will work, especially butternut or pumpkin or both.

Saffron Cauliflower Risotto

Toasted Farro with Mushrooms and Rosemary  – Add a hearty green like Swiss chard, kale or spinach and chick peas or any white bean for a complete vegetarian/vegan main course.

Spiced Figs with Yogurt Panna Cotta recipe.

What’s for Dessert?

Double Coconut Pie

Spiced Fig Yogurt Panna Cotta – If you cannot find fresh figs, substitute them with pears, quince

Chocolate Stout Cake This chocolate cake with white chocolate cream frosting and stout glaze is too good to only eat once a year around St Patrick’s Day.

 

Looking for more inspiration? Type an ingredient you wish to cook with in the search box. You will find it in the right side bar. For mobile devices, the search box is usually at the bottom of the home page.

Some Food Blogs I Enjoy

David Lebovitz A former pastry chef at Chez Panisse, and is now living in Paris writing books and developing recipes. He has well tested recipes with stories about living in Paris.

Dr Deb Pots: Deborah is a Hudson Valley, psychiatrist, potter and food blogger. Her posts are infrequent, but I like her positive attitude, beautiful pottery, and very healthy meals on her website.

Vanilla and Bean Traci writes a food blog offering vegan and vegetarian recipes and lives in the Pacific Northwest.

The Lemon Apron  Jennifer is a Canadian food blogger with beautiful photographs and recipes

Cloudy Kitchen Erin writes an amazing blog for baking with beautiful photographs. She is originally from New Zealand, and now lives in Brooklyn, New York.

Food 52, everything and anything you want to know about food and cooking. It has an extensive community as well as an online store to buy kitchen wares. New York City based.

If you make any of my recipes post a picture on Instagram and tag me @lemonthymeandginger, or share on my Facebook page. I look forward to hearing form you.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Cocoa Banana Nut Snack Bar

Cocoa Banana Nut Snack Bar, recipe.

Is there such a thing as a healthy snack”? I am not talking about fruit and vegetables, more like a granola bar type of snack. They are so convenient to have for traveling, or just when you are on the go. Recently, I set out on a mission to discover recipes for homemade snack bars that taste great, are nutritious, and low in refined sugar. Not a snack bar that is as heavy as a door stop and tastes like cardboard, (the vegetarian baked goods of the early 70’s still haunt me), but something lighter for a quick pick-me-up in the afternoon.

Cocoa Banana Nut Snack Bar, recipe.

Cocoa Banana Nut Snack Bar, recipe.

This all started because I made a pledge several years ago. I promised to myself that if there was a dessert or treat I really wanted to eat, like cookies, I would make it and not buy it. Store bought cookies are not allowed in the house. I do this to control my snacking binges and it really works. Phase two, of my pledge is to add more items on my list, like snack bars. Honestly, I haven’t bought them since I made the pledge, so I am not eating them. However, we need a better stock of snacks in our pantry, so I don’t binge on crackers or chips.

Cocoa Banana Nut Snack Bar, recipe.

Over the past two weeks I have scoured the internet looking for solid recipes in the granola bar category. Each one had large amounts of sugar and they were all in “soft” snack bar variety.  Don’t people want crunchy snack bars? Don’t people crave that crunchy texture and is one of the reasons why chips are so damn good? I like crunchy granola bars so I will table this quest for another day.

One recipe caught my attention from the cookbook “Life In Balance”, by Donna Hay. The cookbook features several snack recipes all made with whole foods and good health in mind. It is not a crunchy granola bar, but all the ingredients are nutritious and foods I enjoy. I choose the Cacao, Banana, Date, and Cashew Bars recipe to test today, because it meets all my requirements, except being crunchy. Another bonus, I had all the ingredients except the cashews. However, I did have a bag of walnuts for an easy substitution. Also, this recipe allowed me to use up some bananas that were getting too ripe.

Cocoa Banana Nut Snack Bar, recipe.

What I like about this snack bar is there is no refined sugar, no flour, and no dairy. It is filled with natural cocoa powder, bananas, fresh dates, walnuts, and a little vegetable oil. The 4 wholesome ingredients get puréed in a food processor then baked until firm. They taste like a bittersweet fudgy chocolate brownie. The cocoa flavor stands out, but it is not as bitter because of the dates, bananas, and walnuts. I would like them to be a little denser with more variation in texture, but the taste is very pleasing. If you crave a sweet fix for your snacks and love dark chocolate, this is the snack for you.

More snack foods  for a light meal or picnic

Stuffed Pastry with Swiss Chard and Feta

Irish Cheese Platter

Pork Dumplings

Smoky-Maple Apple Dutch Baby

Cocoa Banana Nut Snack Bar, recipe.

Cocoa Banana Nut Snack Bar, recipe.

All the ingredients are nutritious in their own right, but mixed together they make a nutritious snack bar that won’t weight you down with extra fat and sugar. According to My Calorie Counter from Fitness Pal, each snack bar has 228 calories, 21 g carbs, 17 g fat, 0 cholesterol, 3 g protein, 4 mg sodium, 14 g sugar, and 4 g fiber.

 

Cocoa Banana Nut Snack Bar

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Snack

12 bars

Serving Size: 1 snack bar

Cocoa Banana Nut Snack Bar

Cocoa, bananas, dates, and walnuts are blended together then slowly baked for a healthy snack alternative. Perfect for the times when you need a little something and you are on the run. These snack bars are made with all-natural ingredients, without processed flours and refined sugars. The original recipe uses cashews so if you prefer, feel free to substitute the walnut with your favorite nuts. They are gluten free, dairy free, and vegan.

This recipe is slightly adapted form Donna Hay's cookbook, "Life In Balance"

Store in the refrigerator for up to one week.

Ingredients

  • 1/3 cup (35 g) natural unsweetened cocoa
  • 3/4 cup (180 g) firmly packed chopped pitted fresh dates (9-10 dates)
  • 1/4 cup (60 ml) vegetable oil
  • 1 1/4 cup (200 g) chopped walnuts
  • 1 tsp vanilla
  • 3/4 cup (200 g) mashed bananas (2-3 bananas)
  • coconut flakes for sprinkling

Instructions

  1. Pre-heat the oven for 325°F (160°C). Line an 8 x 8 inch pan (20 cm x 20 cm) pan with parchment paper. Use two strips wide enough to cover the bottom of the pan and long enough to extend up and over the sides of the pan. One strip will crisscross the other, so all the sides of the pan are covered. This is so you can easily lift out the snack bars and cut them.
  2. Place all the ingredients, expect the coconut flakes, in a food processor and blend until smooth.
  3. Plop the cocoa, fruit and nut mixture into the parchment lined pan, then spread evenly across the bottom.
  4. Sprinkle with the coconut flakes.
  5. Bake for 40 minutes, or until firm to touch. Set the timer for 35 minutes to check and gauge the progress. Continue baking as needed.
  6. Cool completely in the pan. Remove the cocoa banana nut snack bar out of the pan by lifting the sides of the parchment paper and placing it on a cutting board. Make one slice across the middle, then six even slices across each half making 12 snack bars. Store the snack bars in an air tight container in the refrigerator. Will last for to one week.
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Cocoa Banana Nut Snack Bar. An easy recipe for a healthy snack. No refined sugar or flours. Gluten free and vegan

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Fried Rice with Salmon and Brussels Sprouts

Fried Rice with Salmon and Brussels Sprouts, recipe.

I love it when everything just falls into place without extra planning or trips to the store. When a spontaneous idea and a refrigerator packed with leftover food from the holidays fit together perfectly like pieces in a puzzle. Today, as I stared into the obis of my stuffed refrigerator an idea for tonight’s dinner just fell into place. As my eyes traveled from the stacks of containers filled with rice to the other remains of our holiday meal it dawned on me, I could make fried rice. I have plenty of rice and salmon, now all I need is cabbage.

Searching through the maze of leftovers was like looking for a misplaced set of keys. “I know it’s in here somewhere”. That one missing thing which is usually right in front of your nose but, you can’t find it anywhere. Fortunately, without emptying my whole refrigerator I found what I was looking for staring right back at me, was a container full of roasted Brussels sprouts. Ah ha, Brussels sprouts are members of the cabbage family, right? Yes. Whoop whoop, no need to run to the store, I’ve got everything I need all in one place. A dinner of fried rice solves four problems at the same time: use up some of the rice, use up some of the Christmas Eve dinner leftovers, clear out space in my refrigerator, and make tonight’s dinner.  Fried rice made with poached salmon and roasted Brussels sprouts for the win.

Fried Rice with Salmon and Brussels Sprouts, recipe.

This recipe is lightly based on an old recipe in Silver Palette New Basics Cookbook, Fried Rice with Shrimp. I used it as a foundation along with one in Smoke and Pickles by Edward Lee. My recipe builds on the concept of making a substantial meal from ingredients that by themselves are too small. One 8-ounce piece of salmon isn’t big enough to feed a family. However, when you combine it with ingredients like rice and vegetables, it makes a full meal with plenty to go around. My family loves fried rice and always orders it when we eat out for Chinese food. Why not make it at home and use up some of the leftovers? It is too good to save for takeout.

I made fried rice with salmon because that is what I have, but if you have tons of turkey, ham, pork, chicken, or goose from Christmas dinner you can’t go wrong mixing any of those foods with fried rice. You can also switch up the vegetables. Instead of cabbage or Brussels sprouts use, broccoli, asparagus, peas, sugar snap peas, kale, green beans, or Swiss chard. You can make it with prepared food, or entirely from scratch. Heat up, or cook each ingredient separately in a wok or skillet, then toss everything together with a soy sauce and sherry seasoning.

Fried Rice with Salmon and Brussels Sprouts, recipe.

A nice garnish with the salmon fried rice is removing the skin off the salmon and frying it. You get very crispy salmon skin pieces to mix in with the soft rice. It is a nice contrast and tastes great. I cut the skin into strips then fried it in peanut oil. You could fry the skin whole then break it into smaller pieces if you wish. Just cook it till it is dark brown and very crispy then sprinkle some salt over the crackly skin when you are done.

Fried Rice with Salmon and Brussels Sprouts, recipe.

 

Fried Rice with Salmon and Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: side dish or entree

Cuisine: Asian American

7 1/2 cups fried rice

Serving Size: 4 - 12 oz

Fried Rice with Salmon and Brussels Sprouts

Fried rice is a great meal to make when you have lots of leftovers, whether it is salmon and Brussels sprouts or turkey and broccoli. Anything goes. This recipe is slightly sweet from the sherry or vermouth with just a hint of spice. A real family favorite. Fried rice works best with day old rice. Freshly made rice is too moist and will get sticky.

Ingredients

  • 5 TB peanut oil or canola oil (divided)
  • 2-inch piece of fresh ginger root, peeled and minced
  • 3 cloves of garlic, minced
  • 1/3 lb (8 large) shrimp, cut into thirds (optional)
  • Kosher Salt to taste
  • 8 oz (201 g) cooked salmon
  • 1 onion thinly sliced into half-moon pieces
  • 7 oz (201 g) cooked Brussels sprouts, slivered (or 1/2 half a head of Napa cabbage, thinly sliced)
  • 1-2 medium carrots (2.25 oz / 61 g) julienne
  • 1 cup frozen peas
  • 3 cups (14.5 oz / 412 g) cooked rice
  • 1/4 cup soy sauce
  • 1/4 cup sherry or vermouth
  • 1/2 tsp hot sauce
  • 2 eggs, lightly beaten
  • 1 TB sherry vinegar
  • Garnish with fried salmon skin, or chopped peanuts, sliced scallions, or sesame seeds

Instructions

  1. Heat 2 TB peanut oil or canola oil in a large skillet, set at medium high. Add the half of the minced ginger and minced garlic and sauté until soft, but not brown. Add the prepared shrimp and cook until just done. The shrimp will no longer be translucent, and are tender when pierced with a fork, about 5 minutes. Remove the shrimp to a plate and reserve. Add the salmon and sear on the top and bottom sides of the salmon of a couple of minutes. Remove the salmon and reserve.
  2. Add 2 TB of peanut oil or canola oil to the pan and heat. When warm add sliced onion and cook until soften, but not brown, about 5 minutes. Add the remaining garlic and ginger and cook until softened, about 2 minutes. Add carrots and cook for a couple of minutes. Add the cooked Brussels sprouts (or fresh Napa cabbage) and cook until warmed through. If you are cooking fresh vegetables cook until soft but retains some of the bright green color, about 10 minutes. Season the vegetables with Kosher salt and freshly ground pepper to taste.
  3. If using peas add them to the vegetables and cook until heated through. Remove the vegetables from the pan and keep warm.
  4. Combine the soy sauce, vermouth or sherry, and hot sauce in a small bowl and set aside.
  5. Wipe out the pan and add the last tablespoon of oil and heat up. Add the rice and cook until warmed through.
  6. Break apart the salmon to large flaky pieces and add to the rice. Add the vegetables, shrimp and soy/sherry or vermouth mixture and toss to coat. Cook until the rice mixture is hot.
  7. Make a well in the center of the rice and pour the eggs into the well. Cook undisturbed for about one minute then stir the eggs with a fork to encourage the eggs to make small curds. Mix the eggs with rice and vegetables until cooked through.
  8. Turn off the heat and add the sherry vinegar. Stir.
  9. Garnish with your favorite garnishes, like sliced scallions, parsley, basil, chopped salted peanuts or pistachios, salmon skin cracklings, or sesame seeds.
  10. Serve immediately.

Notes

To make the fried salmon skin, add 2-3 tablespoons of oil to a skillet or wok and heat on medium high. Add the skin to the hot skillet and cook undisturbed for a couple of minutes. Stir to cook the skin on all sides and not burn. When crisp and brown, remove the skin using a slotted spoon and place on paper towels. Sprinkle with a small pinch of Kosher salt.

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Fried Rice with Salmon and Brussels Sprouts is a new twist on a favorite family recipe.

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Lemon Pavlova with Kiwi and Passion Fruit Sauce

Lemon Pavlova with Kiwi and Passion Fruit Sauce, recipe.

A few years ago, I offered to bring a dessert for our Russian themed book club meeting. Our theme had nothing to do with the current US and Russian political climate, but was literary based around a love story from a classic Russian novella by Sergeevish Turgenev. At the time, the possibility of Russia interfering with the 2016 election was not even a blip in our imagination. Our job was to decipher the leads told throughout a melodramatic Russian love story and form an opinion if “First Love” was the definitive love story written in the 19th century. The task was not as insurmountable as it sounds, but my bigger concern lay with what should I bring for dessert?

After reading the story, and not feeling enthusiastic about it, I waltzed into researching ideas for a “Russian” dessert. It did not take long to discover a meringue dessert created to honor the Russian prima ballerina Anna Pavlova. Pavlova is a dessert consisting of a meringue nest filled with whipped cream and seasonal fresh fruit. Each bite is a choreographed dance of sensual textures and flavors. It is soft and crispy, sweet and tart, and as light as a ballerina pirouetting on a cloud.

Lemon Pavlova with Kiwi and Passion Fruit Sauce, recipe.

Lemon Pavlova with Kiwi and Passion Fruit Sauce, recipe.

In 1926 and 1928, Anna Pavlova toured with her ballet company to Australia and New Zealand. Her world tours were as anticipated as the Beatles and considered a major event for both countries. Chefs in Australia and New Zealand built on the excitement and honored her by creating and naming a meringue cake in her honor. Both countries have a long-standing dispute over the origin of the pavlova, inspired by the dancer’s tutu. The pavlova turned out to be as captivating as the ballerina’s graceful dancing, growing in popularity around the world for almost a hundred years. There is evidence that neither country created this meringue cake, but they did influence in its legacy. A true love story in its’ own right.

Lemon Pavlova with Kiwi and Passion Fruit Sauce, recipe.

How to Make a Pavlova

Unlike other meringues, like my peppermint meringue cookies, that are crispy through and through, a pavlova has a crispy outside and a creamy-marshmallow center. A small amount of corn starch makes this marshmallow middle possible. The luscious contrast in texture is one reason for the dessert’s popularity.

Making a pavlova is not difficult, but like all meringues they are temperamental. The right conditions, cool dry air, and slowly adding sugar to the developing meringue are key to success. Another important factor is making sure your mixing bowl and beaters, or whisk, are clean. Any oil or fat residue will prevent the eggs whites from developing into an airy cloud. A new trick I just learned is clean out your mixing bowl and beaters with distilled vinegar then wipe the bowl and beaters dry with a lint free cloth. This extra step will ensure your bowl is free of any traces of fat.

Once the egg whites are all glossy and fluffy, bake the meringue in a low temperature oven. Don’t peek. Keep the door shut throughout the cooking and cooling process. Like a soufflé, meringue deflates when exposed to air before it is set.

Lemon Pavlova with Kiwi and Passion Fruit Sauce, recipe.

Meringues are very sweet, so I offset the sweetness with tart fruit and lightly sweetened whipped cream. Adding extra sweet fruit, jams, fruit curds, or sauces makes the pavlova cloyingly sweet. Passion fruit has a tart flavor and is perfect with meringue. If you can find fresh passion fruit scoop out the flesh and seeds and drizzle it over the whipped cream for a dramatic affect. Otherwise you can buy frozen passion fruit pulp in the freezer section of your grocery store. I made a sauce  with the passion fruit with a little sugar and reduced it slightly. Resist the temptation to add more sugar. The sauce is tart by itself, but combined with the sweet meringue, the tart flavor subsides.

Lemon Pavlova with Kiwi and Passion Fruit Sauce, recipe.

Lemon Pavlova with Kiwi and Passion Fruit Sauce, recipe.

Switch it up

For a dairy free option, make whipped cream with coconut cream found in full fat coconut milk.

For a vegan option make the meringue with Aquafaba, chickpea water, and use coconut milk whipped cream. Top with fruit and passion fruit sauce.

For more lemon flavor add 1 TB fresh lemon juice to the finished meringue. Fold it in with the lemon zest, corn starch. Omit the vinegar.

Add 1 1/2 teaspoons of unsweetened natural coco powder for a chocolate Pavlova. Fold in the coco powder with the corn starch until no streaks are left. (omit the lemon zest in this recipe)

My pavlova recipe is adapted from  Ina Garten, Barefoot Contessa, Mixed Berry Pavlova.

Lemon Pavlova with Passion Fruit and Kiwi

Prep Time: 25 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 55 minutes

Category: Dessert

6-8

Pavlova is a sweet, airy and show stopper dessert made with meringue that is crispy with a creamy center. Covered with lightly sweetened whipped cream and fresh fruit, a pavlova is a spectacle to see and eat. A very elegant dessert named after the Russian ballerina Anna Pavlova. For best results, assemble the pavlova just before serving.

This recipe is adapted from Ina Garten, Mixed Berry Pavlova

Ingredients

  • 5 egg whites, about 1/2 cup (125 ml)
  • 1 cup (7 oz/ 202 g) granulated sugar
  • 1 tsp distilled vinegar
  • 2 tsp cornstarch
  • Zest from 1 lemon
  • 1 cup (250 ml) heavy cream
  • 1 tsp vanilla extract
  • 1 TB powdered sugar
  • 1 kiwi, peeled and sliced thin,
  • 3/4 cup (185 ml) frozen passion fruit pulp, or one fresh passion fruit
  • 1-2 TB granulated sugar (if using pulp)
  • Berries and fresh mint to garnish

Instructions

  1. Preheat the oven to 180°F/ 82°C and place the oven rack in the middle position.
  2. Draw a 9 inch (23 cm) circle in the middle of a piece of parchment paper large enough to cover a large rimmed baking sheet. Turn the paper over, and place the parchment paper on your baking sheet. The drawn side is facing down. Set aside.
  3. Wipe your mixing bowl and beaters with some distilled vinegar then wipe dry with a lint free cloth.
  4. Add the egg whites with a small pinch of Kosher salt to a bowl of a stand mixer fitted with a whisk attachment. Turn the speed to medium-high and whisk until the egg whites become foamy and hold soft peaks.
  5. With the motor running add the sugar one tablespoon at a time, whisking between each addition. This will take some time, about 5 minutes, but it prevents the egg whites from deflating. When all the sugar is added, turn the speed up to high and beat until the egg whites are glossy and hold stiff peaks and all the sugar is dissolved, about 2-3 minutes. Test if the sugar is dissolved by rubbing a small piece of whipped egg whites between your fingers. If it feels course, then the sugar has not fully dissolved. If so, continue beating the egg whites or a minute more, but be careful to not over beat the meringue because it will deflate.
  6. Remove the bowl from the mixer and sift the cornstarch over the meringue. Add the lemon zest and vinegar then carefully fold the ingredients into the meringue until evenly combined.
  7. Pour the meringue on to the parchment paper aiming for the middle of your circle. Spread out the meringue to evenly fill the circle.
  8. Bake for 1.5 hours then turn off the oven. Keep the oven door closed no peeking. Cool the meringue in the oven for an hour, or until it reaches room temperature.
  9. You can make the meringue a day ahead and store in an airtight container on the counter. A cool oven is a great place to store the meringue overnight. Do not refrigerate.
    Passion Fruit Sauce
  1. Pour the passion fruit sauce into a medium saucepan. Turn the heat to medium-high and add 1 TB of the sugar. Whisk to combine and bring to a gentle simmer. Taste add another tablespoon of sugar if needed. Remember the meringue is very sweet so keep the passion fruit sauce on the tart side. Whisk to combine and simmer. Cook until the sauce begins to thicken and slightly reduces. Turn off the heat and pour the sauce into a heat proof container. Cool to room temperature.
    Make the Whipped Cream
  1. Add the chilled heavy cream to a medium bowl and whip with a hand held mixer, or use a free standing mixer, until just starting to thicken. Add the vanilla extract and sugar and beat until soft peaks form. Cover and keep refrigerated until needed.
    Assemble the Pavlova
  1. Just before serving, slowly peel away the parchment paper from the meringue. A thin spatula helps release any stubborn parts. Slide the meringue onto a serving plate, then layer with the whipped cream. Scatter the fruit on top of the whipped cream then drizzle with the passion fruit or some of the sauce. Garnish with fresh mint if using.
  2. Serve immediately with extra sauce.
  3. Once assembled, pavlovas do not keep very long because the whipped cream makes the meringue soggy. You can cover any leftovers with aluminum foil and keep in the refrigerator for one day with the understanding some of the crispiness will subside.

Notes

Meringues are temperamental to humid condition. Store in an air tight container until needed. A cool oven is the best place to store a meringue, just make sure you don't accidentally turn it on. You can also make 6 - 8 small nests instead of one big one. Each meringue then gets a large dollop of whipped cream and fresh fruit.

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Lemon Pavlova with Kiwi and Passion Fruit Sauce, recipe.

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