Monstrous Pavlova Sandwich

Making pavlova is ridiculously easy since most of the time is spent ignoring it. If you're making it for a party (at which it is an impressive yet inexpensive gift), make the bases the day before and whip the cream and assemble just before you go, so the meringue doesn't go soggy.


Ingredients:
8 egg whites (Don't be a pussy about this. Yes, it's a lot of egg whites, but leftover egg yolks are delicious. Make Crème Brulée, custard, lemon curd, or just double them up instead of a normal egg in cakes for added richness. Also, they freeze really well.)
450g caster sugar
2 tsp cider vinegar
2 tsp cornflour
1/2 tsp salt
400g berries
1 1/2 tubs double cream
1 tsp vanilla extract
1/2 cup icing sugar
Zest of 1 lemon

DEM PEAKS

Method:
1. Preheat the oven to 180C and grease two baking trays

2. Whisk the 8 glorious egg whites in a large bowl until they form stiff peaks when you take the whisk out. If you can see froth, they're not done

3. Stir in the sugar a couple of tablespoons at a time, and give it a good whisk in between. Observe how your meringue mix now has a soft shine to it. Fancy meringue

Now: creamy and delicious

4. Remove the whisk altogether and stir in the salt, cornflour and vinegar by hand. The vinegar will make them a little bit chewy at the bottom

5. Flop the meringue in two large circles on the baking trays. Make one flat, and one textured for the top

6. Put in the oven, and immediately turn the temperature down to 115C and set the timer for an hour and a half. Go and play outside



7. When the time is up, turn off the oven and ignore your pavlova some more until it's cool. Don't even take it out of the oven. This is seriously lazy baking

8. Whip up a tub and a half of double cream (or whipping cream, but not single cream. Don't even try, it's doomed to failure) with a teaspoon of vanilla essence, half a cup of icing sugar and some lemon zest

9. PAVLOVA PARTS, ASSEMBLE! Spread cream on pavlova base. Artfully arrange berries atop it. Somehow slide pavlova top onto it to create a delicious pavlova sandwich


10. Chow down

GLORIOUS PAVLOVA SANDWICH MOUNTAIN

Avocado eggs with Kale and Feta salad

Ready in: 10 minutes

Multitasking level: Very low 

1. Put grill on the highest setting
2. Cut the avocados in half and remove stone
3. Stare mournfully at the pitiful size of the avocados you bought
4. Slice a sliver off the back of them so they don't roll around on a flat surface
5. Put an egg yolk in the stone-hole (or a bit of egg yolk if your avocados are titches) and add salt and pepper
6. Bake for 5 minutes or until the yolk firms up slightly

Shown here with: Curly kale (put in pan, add boiling water, simmer for 3 minutes, drain),feta cheese, and a slice of parma ham. Gosh but I love parma ham.

Serve with fried bacon and feta cheese if you really want to give two fingers up to a low-fat lifestyle

NB: Avocados are quite often found in Reduce To Clear because when they've (finally) ripened they've got a matter of hours before they become squishy and brown

Corresponding bento for tomorrow:

I am quite glad that I am young enough to not care about my fat intake 

PS: If you had to crack a new egg for this, be aware that leftover egg-whites are the most useful thing ever. You can use them for meringues, macaroons, marshmallows or just really light omelettes. I'll post recipes for these things soon, because eggs are great