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Satsuma and Pomegranate Pavlovas

Satsuma and Pomegranate Pavlovas

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  • 3/4 Cups sugar
  • 1 1/2 Teaspoon cornstarch
  • 3 large egg whites
  • 1 Teaspoon lemon juice
  • 6 satsumas
  • 1 Cup heavy cream
  • 1/3 Cup nonfat Greek yogurt
  • 2 Tablespoons pomegranate seeds


Preheat oven to 325 degrees and line a baking sheet with parchment paper.

Whisk together sugar and cornstarch and set aside. Whip egg whites in the bowl of an electric mixer on medium-high until soft peaks form, about 3 minutes. Continue to whip, gradually adding sugar mixture, a tablespoon at a time, until stiff peaks form. Beat in lemon juice.

Spoon egg whites into 6 (3-inch) circles on prepared baking sheet. Using the back of a spoon dipped in water, spread circles evenly and flatten in the center, making a hollow to hold cream. Place in oven and reduce temperature to 225 degrees. Bake 1 hour. Turn oven off and prop door open with a wooden spoon. Let meringues cool completely in the oven.

Meanwhile, peel satsumas. Cut on either side of membranes to remove segments and place in a small bowl. Set aside. When ready to serve, whip heavy cream until stiff peaks form. Fold in yogurt. Spread cream mixture in hollow of meringues. Top with satsumas and pomegranate seeds. Serve immediately.

Recipe Summary

  • 6 egg whites
  • Dash salt
  • Dash cream of tartar
  • 1 ½ cups sugar
  • 1 ½ teaspoons vanilla
  • 1 teaspoon lemon juice
  • 2 ½ teaspoons cornstarch
  • 1 ½ cups pomegranate juice
  • ¼ cup honey
  • 1 tablespoon lemon juice
  • 1 ½ cups whipping cream
  • 1 tablespoon sugar
  • 1 cup pomegranate seeds
  • ¼ cup pistachio nuts, coarsely chopped

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw a 9-inch circle on the paper or foil. Invert paper or foil so the circle is on the reverse side.

Position baking rack in center of oven. Preheat oven to 250°F. For meringue, in a large mixing bowl beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add 1 1/2 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Beat in 1/2 teaspoon of the vanilla and 1 teaspoon lemon juice. Sift cornstarch over egg white mixture fold in gently.

Spread meringue over circle on paper or foil, building up edges slightly to form a shell. Bake for 1 hour (do not open door). Turn off oven let meringue stand in oven with door closed for 1 hour.

Meanwhile, for pomegranate syrup, in a small saucepan combine pomegranate juice, honey, and 1 tablespoon lemon juice. Bring to boiling over medium heat reduce heat. Boil gently, uncovered, for 30 to 40 minutes or until mixture is reduced to 1/2 cup. Transfer syrup to a small bowl cool.

In a chilled large mixing bowl beat whipping cream, 1 tablespoon sugar, and the remaining 1 teaspoon vanilla with chilled beaters of the mixer on medium speed until stiff peaks form (tips stand straight).

Carefully lift meringue off paper or foil and transfer to a serving plate. Spread with the whipped cream. Sprinkle with pomegranate seeds drizzle with the pomegranate syrup. Top with pistachio nuts.

Pomegranate Pavlova

There are many arguments over the origins of recipes. Jeanne argues, that one of the most hotly contested recipes of all time is surely the Pavlova. Learn more about the history of this amazing dessert, and more importantly how to make it at home.

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Ah, who doesn’t love a good, juicy argument? I’m sure it is imprinted on our genes to be attracted to disputes and disagreements: we all have an opinion, we all love to share ours, and we all like to defend it to the death. So there can be few things more riveting for a foodie than a juicy argument over the origins of a particular recipe.

Take the pasta dish of bucatini all’amatriciana. It’s an Italian classic, but there seems to be no agreement on its origins. Residents of the central Italian town of Amatrice say they’re the ones who created it and point at the name as proof. But Roman chefs are equally convinced that their forebears in Rome invented it and merely nodded to the town of Amatrice in the name. The Caesar salad, so ubiquitous on menus around the world is also in dispute. The story usually goes that Cesare Cardini Caesar, who was born near Lago Maggiore in Italy but emigrated to San Diego, invented it on a busy weekend at his Tijuana restaurant when he ran short of supplies. Not wanting to disappoint the customers, he concocted this salad with what he had on hand and prepared it at the table to add flair to a somewhat makeshift dish.

It caught on and the rest is history. But Paul Maggiora, a partner of the Cardini's, claimed that he created the first Caesar salad in 1927 for American airmen from San Diego and called it "Aviator's Salad” Caesar's brother Alex also claimed to have developed the salad and a chap called Livio Santini claimed he made the salad from a recipe of his mother, in the kitchen of Caesar's restaurant when he was 18 years old, in 1925, and that Caesar took the recipe from him.

Even more bizarrely, there are some who claim that the Italians did not invent the recipe for lasagne but that the British did. Evidently in the first published cook book in Britain, published during the reign of Richard II in the 14th Century, there is a dish called loseyns (pronounced “lasan”) consisting of layers of cheese, meat and pasta. It could be that the Romans brought the recipe during their conquests, or it could be that 14th century England was a more adventurous place that we thought!

But the most hotly contested recipe of all time, still being debated nearly 100 years after its invention, is surely the Pavlova. Undisputed is the fact that it is named after Russian ballerina Anna Pavlova when she toured the antipodes in 1926 and 1929, and consists of a meringue base topped with whipped cream and fresh fruit. However, that’s where the agreement ends. In the Australian version, Chef Bert Sachse at the Esplanade Hotel in Perth, Australia was asked to create a new dessert for afternoon tea. His meringue had a crisp exterior and a light, fluffy interior, and the hotel owners pronounced the dessert “as light as Pavlova herself”. Thus the Pavlova was born. But there is also an entry in the 1926 cookbook Home Cookery for New Zealand described as "Meringue with Fruit Filling" (the name ‘Pavlova’ is not used but the recipe is similar). A year later, another New Zealand cookbook included a recipe called “Pavlova” but it was a gelatine based dish. And in 1929, a magazine published a recipe for the meringue and fruit confection that we know today. And so the delicious dispute rumbles on.

I don’t really mind where the recipe came from – I just know it is one of the easiest and most versatile desserts I know. I have made it with a variety of fruit, but for this time of year, pomegranates are my favourite – particularly as they are associated with romance and Valentine’s day. I made my own pomegranate syrup but if you are pushed for time you could buy ready made pomegranate molasses. Do make your own meringues though – they are always worth the extra effort!

Satsuma Muffins With Pomegranate Glaze

Are you guys still recovering from Thanksgiving? I’m a little sad it’s all over- the long weekend, a day completely dedicated to eating, plus my birthday was mixed in there with a whole lot of laziness too.

I started my holiday with chopping off all of my hair – ok, not all – but A LOT! I went in Wednesday and said – cut it! And that’s just what happened! I’m still getting used to it and have moments where I regret it, but who cares – it’s just hair.

Thursday we went to Chad’s cousin’s house, who has the best three girls. They make me laugh and are just a wild bunch, full of personality. His wife, Katy, made the most gorgeous turkey – it looked like it was out of a magazine! To say the least, it was a really good Thanksgiving.

Friday was a lot of football. The weather was perfect so we rode our bikes to one of our favorite spots and ate oysters on the half shell and guacamole (totally not Thanksgiving leftovers). Saturday was my birthday and we started off the day with a bottle of champagne and massages and finished with dinner at an Asian fusion spot called Little Sister. And Sunday Chad worked so I just recouped, grocery shopped, bought a ton of flowers and did all those annoying weekly tasks (like laundry).

I also made these satsuma muffins with the most beautiful pink pomegranate glaze. If you’re wondering what a satsuma is they’re in the mandarin family and most people might even confuse one for the other. Satsumas are one of the sweetest citrus varieties with a meltingly tender texture. Their moderately thick skins peels away quite effortlessly, and with their easy-to-separate segments, they are a healthy and convenient treat.

It also makes them perfect for these muffins, which have a ton of citrus flavor from the sugar that has been rubbed with the zest to the fresh satsuma juice that is included in the ingredients. I’ve also snuck in some greek yogurt, which is one of my favorite ingredients to slip in to a recipe. It adds a bit of tartness and makes me feel a little less guilty for eating a muffin.

I topped this with a pomegranate glaze – because we’re being festive here. It add a brightness from the tart pomegranate juice and a sweetness from the powdery confectioners’ sugar. All in all, these muffins are quite perfect, but I’m a little biased. These would be perfect for brunch, but I plan on eating them throughout the week when I’m really feeling those 5 day workweek blues.

  1. Separate your eggs and place your egg whites into the bowl of your mixer. Make sure that no yoke has gotten into the whites. If any fat is in the whites- it can make them not rise up.
  2. Turn your mixer onto medium until the eggwhites begin to become frothy and then turn to high. You will have them beating for approximately 10-15 minutes.
  3. Slowly add your corn flour, cream of tartar, and sugar. Rotate between the three.
  4. Once your eggs have beaten up and have a good shine to them, do the test. The test is to light your bowl upside down. If the meringue stays put, it means it is ready.
  5. Set your oven to 290°F
  6. On a baking mat or parchment paper, form your meringues. Use two spoons to shape them the way you wish. You may want to create a little divot on the top so that the whipped cream can go in later.
  7. Bake your meringues for 1 hour. After 1 hour, turn your oven off, open the oven door and leave them in the oven like this for 15 minutes.
  8. Remove from the oven and allow them to cool.

To make the whipped cream

  1. Add your juice and sugar and orange blossom water in a pot. Allow it to boil down until it reaches the consistency you want.

Mini Pavlovas

These may be mini pavlovas, but there's a big old batch of them, as this recipe comes from a time when my children were little and I would make these for the school summer bake sale. Obviously, you can reduce amounts as needed. Similarly, feel free to use other berries, other fruit. As actually, I have done in the photo you see here. I had some roast rhubarb and a pomegranate to hand and their tartness offered the perfect foil to the richness of the cream and sweetness of the meringue.

Should you care to roast some rhubarb, do check out the Toasted Marshmallow and Rhubarb Cake.

For US cup measures, use the toggle at the top of the ingredients list.

These may be mini pavlovas, but there's a big old batch of them, as this recipe comes from a time when my children were little and I would make these for the school summer bake sale. Obviously, you can reduce amounts as needed. Similarly, feel free to use other berries, other fruit. As actually, I have done in the photo you see here. I had some roast rhubarb and a pomegranate to hand and their tartness offered the perfect foil to the richness of the cream and sweetness of the meringue.

Should you care to roast some rhubarb, do check out the Toasted Marshmallow and Rhubarb Cake.

Recipe: Mini berry pavlovas with pomegranate molasses caramel sauce

When it comes to Christmas dessert, I really can’t go past pavlova. I have chosen to make mini pavlovas this year as they can be made a few days in advance and are easily transportable. Pomegranate molasses has a distinctive unique tart and astringent flavour that works well to balance the sweetness of the caramel. It is available from some supermarkets and speciality food stores, alternatively use golden syrup.

A tip if you are using backyard eggs or super fresh eggs: you will get a loftier meringue if they are at least 1 week old. I “age” the eggs from our hens for making meringue by dating them and stashing in the pantry.

Mini berry pavlovas with pomegranate molasses caramel sauce

Preparation time: 30 minutes

Cooking time: 1 hour + cooling time.


6 egg whites (size 7), at room temperature

220g (1 cup + 2 tbsp) caster sugar

1 tbsp corn flour or tapioca starch

1 tbsp freeze-dried berry powder – I used raspberry (optional)

Pomegranate molasses caramel sauce ingredients

1 tbsp pomegranate molasses or golden syrup

4 tbsp natural unsweetened yoghurt

Seeds of half of a pomegranate

Small edible rose petals to garnish (optional)

Line two oven trays with baking paper. Preheat oven to 140C (not fan bake).

Using an electric beater or stand mixer, whisk egg whites until soft peaks form. Slowly add the sugar 1 tbsp at a time, mixing thoroughly between each addition until the mixture is thick and glossy. Continue to beat the meringue for 8-10 minutes to completely dissolve the sugar into the egg white. Once you can rub a small amount of meringue between your fingers and feel no sugar grains, you are good to go.

Use a large metal spoon to fold through the vinegar, corn flour/tapioca starch and berry powder. Dollop the meringue in 8cm rounds onto the prepared trays – four on each – evenly spaced. Don’t overwork the meringue, just pile it high as it will sink and spread a little as it cooks. Carefully place the pavlovas in the oven and bake for 50-60 minutes until the outside is lightly crispy – switching the trays halfway through the time to ensure the cook evenly cooking. Turn off the heat and leave to cool completely inside the oven. These can be made a few days in advance and stored in an airtight container.

Make the caramel sauce. Combine the sugar and water in a saucepan and heat gently until dissolved. Simmer for 1 minute into a thick caramel. Remove from the heat, add the pomegranate molasses and slowly add the cream. Return to the heat, stir and cook for another minute until smooth. Pour into a serving jug.

Combine the whipped cream and yoghurt.

To serve, place the mini pavlovas on serving plates, dollop with cream, scatter with raspberries, and pomegranate seeds and drizzle with caramel sauce. Garnish with edible rose petals. Keep the jug of caramel sauce handy for extra drizzling, as required.

I am a food blog

Happy Saturday friends! Hope you’re having a good one. This is just a quick pop in to share this recipe for pavlova. I’m a huge pavlova fan. I love that marshmallow-y on the inside, crisp on the outside meringue paired with creamy softly whipped cream and loads of fruit. Here I went with matcha (Mike suggested it because I wanted green) and pomegranates for an extra festive twist.

Really, you could do any kind of fruit you want and leave out the matcha too. I did a little deconstructed version because I love the way it looks, but most pavlovas are served whole, so you can do that too, it’s up to you!

Happy holidays!
xoxo steph

Mint Matcha Pomegranate Pavlova Recipe
serves 4-6
prep time: 20 minutes
bake time: 1 hour
total time: 2 hours

Recipe Summary

  • 3/4 cups granulated sugar
  • 2 1/2 teaspoons cornstarch
  • 3 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon kosher salt
  • 1/2 cup pure maple syrup
  • 1 cup fresh or frozen cranberries
  • 1/2 cup plain whole-milk yogurt
  • 2 ounces mascarpone cheese, at room temperature
  • 1/2 teaspoon orange zest (from 1 orange)
  • 1/4 teaspoon chopped fresh rosemary
  • 1 large Honeycrisp apple (10 oz.), thinly sliced
  • 1/3 cup pomegranate seeds
  • Fresh rosemary sprigs

Preheat oven to 225°F. Line a baking sheet with parchment paper secure paper to baking sheet with masking tape.

Whisk together granulated sugar and cornstarch in a medium bowl set aside. Place egg whites in the bowl of a heavy-duty electric stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, about 1 minute. Add cream of tartar and salt beat until blended. Add sugar mixture, 2 tablespoons at a time, beating until glossy, stiff peaks form, and sugar dissolves, about 3 minutes. (Do not overbeat.)

Gently spoon egg white mixture into 8 (3-inch-wide x 2 1/2-inch-tall) mounds on prepared baking sheet. Bake on middle rack in preheated oven until meringues have formed a crust, about 1 hour and 30 minutes. Turn oven off let meringues stand in oven with door closed at least 4 hours and up to 12 hours. Meanwhile, place maple syrup in a microwavable bowl, and microwave on high until warm, about 1 minute. Stir cranberries into maple syrup cover and refrigerate 4 hours or up to overnight.

Place yogurt in a medium bowl. Using a rubber spatula, fold mascarpone, zest, and rosemary into yogurt until smooth set aside. Strain maple syrup and cranberries place cranberries in a medium bowl, and reserve maple syrup for another use. Add apple slices and pomegranate seeds to cranberries toss to combine.

To serve, spoon 1 1/2 tablespoons yogurt mixture onto each meringue, and top with about 1/3 cup fruit mixture garnish each with a rosemary sprig.

Pomegranate Pavlova

for the meringues:
3 egg whites
1/4 tsp salt
3 tbs cold water
1 tsp vanilla extract
1/4 tsp cream of tartar
1 cup caster sugar
1 tbs corn starch
pomegranate seeds (to taste for sprinkling on top)
whipped cream (to taste for covering top of meringue)

for the orange blossom and pomegranate syrup:
Juice of 3 fresh pomegranates
1 1/2 tbsp orange blossom water
5 tbsp sugar

1. Spread parchment paper on a baking tray. Draw four side-plate sized circles with a utensil that leaves a crease so you can tell where the circles are for later.

2. Preheat the oven to 135C.

3. Add salt to egg whites. Beat until stiff.

4. Add cold water, vanilla extract and cream of tartar and beat to blend.

5. Combine sugar and cornstarch and add to egg white mixture 1 tbs at a time. Beat well after each addition. Continue to beat until thick and glossy. If you want to add some colouring to your meringues, add a touch of food colouring now and swirl it with a spatula.

6. Pile up the meringues in the circles on the parchment paper with a spatula.

7. Bake the meringues for 1 hour without opening the oven door. Check on the meringues as they are cooking and if you see them burning, turn the heat down. After 1 hour, turn of the heat, do not open the door and leave the meringues in the oven to completely cool.

8. Make the syrup: Pour the pomegranate juice in a saucepan and heat. Add the orange blossom water and sugar. Bring to a boil, turn down the heat, simmer until glossy and thick. Be careful as the syrup will thicken up a bit more when it cools, so take it off the stove just before it appears done. Leave to cool and put to the side.

9. When serving, top with fresh whipped cream, cover with fresh pomegranate seeds and drizzle the syrup on top.

Recipe inspired by Mimi Thorrison’s Pomegranate Pavlova.

Welcome autumn 2013. Pomegranates are beginning to ripen everywhere. The groceries are full of them, and we seem to have an endless supply in the village. A plethora of pomegranates. It’s a strange time of year in Cyprus – weather wise – I mean. The days get shorter and the nights feel a bit cooler but it is still hot during the days. The Mediterranean autumn produce here is enjoyable. There are pomegranates, quince, apples, figs, peaches, kohlrabi, dates, squash and more.

This week I decided to cook with the pomegranates that my aunt picked. I thought I would combine summer & fall feelings together in this dessert. The dessert comes with an orange blossom and pomegranate syrup which you can drizzle on top of the whipped cream. The syrup really showcases the orange blossom and pomegranate flavours, so if you want to keep it simple just omit the syrup. A pavlova is always enjoyable in hot weather because it is light. I decided to make the meringues pink as well because I debated taking this to the baby shower for a girl.

Picture of me taken by Nicolas Iordanou. The meringues came out great. They are not that difficult to make as long as you know what “stiff glossy peaks” are, in my opinion. And it seems that everyone likes meringues. It’s not the best dessert to take places because if you put the whipped cream on too early it will make the meringue melt. But if you are entertaining at home, it’s a wonderfully easy recipe to make. These meringues have a slight vanilla flavour which is what makes them special. It is important to store them in an air-tight container so that they don’t become mushy. Happy Cyprus Cooking!

Rose syrup poached fig & pomegranate pavlova recipe

When I was about twelve, my mom had our bedrooms re-carpeted. I adored all the books of carpet samples that littered the house and spent hours poring over them, trying to imagine how each might look in my room. In the end, I announced my choice: a pale pink shag-pile carpet. Luckily, my mother was wise to the ways of a teenage girl – she smiled, nodded… and ordered me a nice, neutral cream carpet – something that I would thank her for 8 years later when I was deep in my Goth phase and would have been deeply mortified by a pink carpet.

Pink is the colour of crocheted baby booties of candyfloss of the sweet innocence of childhood of fluffy toys of uncomplicated emotions, inexperience and naiveté. In colour therapy, constant over-use of pink is said to make us immature, silly and girlish, abandoning our adult responsibilities. (It is also the colour that they paint some rooms inside of psychiatric institutions to calm patients down to meek, mild biddability – but that’s a whole other story!). Do these sound like characteristics you would like to celebrate? No? So then why, oh why, is the internet innundated with pink fairy cakes, drinks, desserts and other pink flotsam and jetsam this week in celebration of Valentine’s Day? Do we really want to celebrate this day dedicated to love, the most passionate of human emotions, looking like a pre-teen girl’s wardrobe exploded on our screens?

Red? Now the colour red is a whole other story. Red is a stimulant colour so powerful that studies show that red can have a physical effect, increasing the rate of respiration and raising blood pressure. Red is the colour of blood coursing through our heart, or blood spilt as Cupid’s arrow hits home. Flashing red lights denote danger red carpets denote adulation. It is the colour of revolution and of roses of celebration and mourning. Red is both Cupid and the Devil, straddling the divide between danger and delight. Now wouldn’t that be a more appropriate way to celebrate a day of love, an emotion that can evoke such bitter conflict, and such sublime reconciliation?

Entirely by premeditation, the two fruits I chose for my Valentine’s dessert are both ruby red – and coincidentally they are both considered to be aphrodisiacs. The pomegranate with its multitude of seeds has long been considered a symbol of fertility, and recent recent scientific studies have shown that consuming pomegranate juice can in fact send testosterone levels spiking and increase the libido in both men and women. The fig is one of the world’s oldest cultivated fruits (it appears in the very first book of the Bible) and has long been thought to resemble male testicles when intact and female genitalia when cut open, thereby securing it a permanent place in the pantheon of sexy fruit. I think few of us can deny that there is something distinctly anthropomorphic about the fig, from its velvety skin to the easily-bruised vulnerability of its flesh, to its concealed blood red interior – and as it turns out it is packed with nutrients that pep up your libido (manganese, magnesium, vitamin E, zinc, iron and potassium).

I also happened to have a bottle of rose petal syrup handy which I bought bought from a charming young man last March at the Neighbourhoods Market in Cape Town, and had been dying to use. Throw in some swirly meringue nests for sweetness, and some cardamom pods for spice and voila – I had my Valentine’s dessert. So let”s wave goodbye to the vision of Valentine’s day that looks like an adolescent girls’ wardrobe and let’s spice things up a little in the red hot luuurve department with this altogether more grown up edible expression of love.

Watch the video: Russian Pomegranate


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