6 –8 servings
  • Preparation time: 10 minutes, plus time to prepare the fruit
  • Cooking time: 1 hour
  • Standing time: 1 hour 15 minutes
  • Ingredients
  • 3 egg whites
  • 225 g (8 oz) caster/granulated sugar (1⅛ cups)
  • ½ tsp cream of tartar
  • tsp vanilla essence/extract
  • 2 tsp cornflour/cornstarch
  • 450 g (1 lb) prepared fresh fruits
  • 2–3 tbsp Cointreau with a winter pavlova
  • 300 ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)

For a summer pavlova

  • Prepare strawberries, raspberries and other seasonal fruits of your choice.

For a winter pavlova

  • Melon, scooped out into balls, kiwi fruit, grapes and oranges.

  • Method
  • Preheat the oven to cool, 140°C (275°F) (gas 1).

  • In a clean, grease-free bowl, whisk the egg whites until just stiff.
  • Gradually whisk in 170 g (6 oz) (¾ cup plus 1 tablespoon) of the sugar, a tablespoon at a time, whisking well between each addition until the meringue is stiff and glossy.
  • Sift the cream of tartare and cornflour into the bowl. Sprinkle over the vanilla. Whisk until just combined.
  • Cut a sheet of baking parchment to fit a large baking sheet. Draw a 24 cm (9½ inch) oval onto the paper. Dab a little meringue in each corner of the baking sheet to secure the paper and stop it moving. Then place the paper on the baking sheet with the marked side facing down.
  • Spread the meringue inside the marked oval shape. Bake in the centre of the oven for 1 hour 15 minutes.
  • Turn off the heat and allow to cool in the oven with the door slightly ajar.

  • Meanwhile prepare fruits. Cut larger fruits into slices or segments. Cut any orange segments free from their connecting tissue with a small, sharp knife. You want to end up with all the fruits being of a similar size. Place them in a bowl as you prepare them.

  • Sprinkle the fruit with the remaining sugar and, if making a winter pavlova, add the Cointreau. Allow to soak for 1 hour before serving.

  • Carefully peel the paper off the pavlova then place it on a flat serving dish.

  • Whip the cream until it will hold a soft peak and then spread over the meringue.

  • Carefully spoon the fruit on top.

  • Serve immediately.

  • More pavlovas
  • If you enjoyed this recipe, you might like to try these other pavlovas:
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Salmon and Prawn/Shrimp Filo Pie

Salmon and Prawn/Shrimp Filo Pie

This is one of my favourite fish pies which is really good to serve to guests as it looks so scrumptious and different when baked. Filo pastry keeps it light and is used in a decorative way as a topping. The herby cream cheese filling which is added to cubes of salmon and prawns/shrimp is so smooth and delicious too.

Salmon and Prawn/Shrimp Filo Pie

6 servings
  • Preparation time: 45 minutes
  • Cooking time: 30 minutes
  • Resting time: 12 minutes

  • Ingredients
  • 3 -5 sheets filo* pastry
  • 40 g (1½ oz) butter, melted (3 tbsp)
  • 450 g (1 lb) salmon, skinned and cubed
  • 200 ml crème fraîche
  • 200 g cream cheese, softened
  • 2 eggs, medium (U.K.)/large (N.A.)
  • 2 tbsp fresh dill or tarragon, chopped
  • salt and freshly ground black pepper
  • 115 g (4 oz) large prawns/shrimp


  • *filo pastry is also known as phyllo pastry

To serve

  • Serve with a green salad.


  • You will need a 20cm (8 in) loose-bottomed flan tin, 3.75cm (1½ inches) deep, buttered, and a baking tray/sheet. Also a deep sided frying pan/skillet.

  • Method
  • Preheat the oven to 200°C (400°F) gas 6.

  • Pop the baking tray/sheet in the oven to heat up while preparing the pie.

  • Now bring some water to the boil in the frying pan/skillet. It will need to be deep enough to cover the salmon. Then add the salmon and bring back to the boil. Immediately remove from the heat, cover the pan/skillet and leave for the water to poach the salmon, about 2–3 minutes, until it is just cooked. If the prawns/shrimp are uncooked, they can be cooked in the water at the same time as the salmon.

  • With a slotted spoon, remove the fish and leave on a plate to cool completely.

  • Meanwhile, beat together the crème fraîche, cream cheese, eggs, herbs, and seasoning until the mixture is smooth.

  • You are going to need five sheets of the pastry which will be large enough to line the flan tin and overlap the edge. Brush one sheet with melted butter, then lay a second sheet on top, rotating it slightly so the edges don’t line up. Brush this sheet with melted butter. Now lay a third sheet on top, again rotating it slightly, and brush with butter. Lay the fourth sheet on top, slightly rotated.

  • Lift these pastry layers and line the flan tin, gently pressing the pastry down into the tin, and leaving the edges extending over the rim. Brush the top layer of pastry with melted butter.

  • Brush the remaining piece of pastry with melted butter and put to one side so it doesn't dry out.

  • Mix the cold salmon cubes and prawns/shrimps with the cream mixture and tip into the flan tin.

  • Now bring the edges of the pastry up over the the filling around the edge, leaving it roughly scrunched up.

  • Tear the remaining piece of pastry into long strips. Scrunch these up and use them to cover the exposed filling.

  • Place the flan tin on the hot baking sheet and loosely cover with foil. Then bake in the oven for 25 minutes.

  • Remove the foil and continue to bake for a further 3–5 minutes until the pastry is crisp and turning golden in colour.

  • Remove from the oven and let rest for 10 minutes for the filling to set.

  • Now carefully lift the pie from the tin but leave on the base. Let it cool for 2 minutes then gently slide off the base onto a serving plate.

  • Serve cut into wedges along with a green salad.


  • – Filo pastry dries out very quickly, so keep it covered until needed to be used.
  • – As the pastry does not contain any fat it can be refrozen. Remove the packet from the freezer to thaw, keeping it covered. Then when the pastry is needed, unroll it and remove the 3 or 5 sheets, depending on the size of the sheets. Now carefully roll the remaining pastry back up, return it to its wrapping and place back in the freezer.
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Updated: December 16, 2019

Angie’s Potato Salad

Angie's Potato Salad

I have been making this potato salad for many years and it has now become a great family favourite. Cubed cooked potatoes and quartered boiled eggs are added to a seasoned mayonnaise which also incorporates diced celery, sliced green onions, and chopped parsley. It is a great addition to any salad or as an accompaniment to cold meats.

Angie's Potato Salad

6 –8 servings
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 900 g (2 lb) waxy potatoes (about 6 medium)
  • 3 eggs
  • 240 ml (8 fl oz) mayonnaise (1 cup)
  • 1 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • ½ tsp celery seed
  • ½ tsp salt
  • 1 celery stick, diced
  • 3 spring/green onions, thinly sliced (¼ cup)
  • 2 tbsp fresh flat leaf/Italian parsley, chopped


  • You will also need a large serving bowl.

  • Method
  • Peel and cut the potatoes into even-sized chunks. Simmer in a pan of boiling, salted water for 20 minutes until just tender.
  • The eggs need to be hard boiled, so add them to the pan with the potatoes after the potatoes have been cooking for 10 minutes and that way a second pan can avoid being used.
  • Once the potatoes and eggs are cooked, lift the eggs from the pan and pop them in a bowl of cold water to keep the yolks golden.

  • Drain the potatoes, leave to steam dry and become cool.

  • Meanwhile, in the serving bowl, mix together the mayonnaise, cider vinegar, mustard, celery seed, salt, diced celery, sliced onions, and chopped parsley.
  • Now cut the potatoes into roughly 1 inch cubes and add to the bowl. Gently stir them into the mayonnaise so they are well coated.
  • Finally remove the shells from the eggs and cut each one in half and then into three. Carefully stir half ino the potato salad and then decorate the top with the remaining half.
  • Cover the bowl and refrigerate until needed.
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Lemon Surprise Pudding

This week we’ve had a couple of nights where it feels quite cool – it seems as though the time has come to say goodbye to summer and all those lovely berry desserts.

The coming of fall, although a beautiful but short season here in Ontario, will mean that winter is just around the corner. Now being a summer person, that is not my favourite time of year. It means there is often a very reluctant dog (our yellow labrador) and us to venture out on walks. The bright sunny, even snowy days, are a delight – it’s the ice and wind I could do without!

So – where I was going – it seems that it’s now time to start bringing out the fall recipes with that bit of comfort food about them. The first one we had again for supper last evening – a Lemon Surprise Pudding – which has just been added to the blog. I hope that you will want to try it.

Lemon Surprise Pudding

This Lemon Surprise Pudding makes a lovely, citrus dessert. The mixture creates a thick, very lemony sauce that is covered with a really light and airy sponge.

Lemon Surprise Pudding

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 2 large lemons
  • 55 g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 55 g (2 oz) plain/cake and pastry flour (½ cup)
  • 150 ml (5 fl oz) full fat/whole milk (⅔ cup)
  • To serve
  • Double/whipping or heavy cream


  • You will also need a 1 litre (1¾ pint) (4 cups) ovenproof dish.

  • Method
  • Preheat the oven to 180°C (350°F) (gas 4).
  • First, zest one of the lemons and then squeeze out the juice from both of them. The juice should yield 150 ml (5 fl oz) (⅔ cup). Put to one side.
  • Then add the sugar, a spoonful at a time, beating well between each addition, until the mixture becomes light and fluffy.
  • Separate the eggs, putting the whites into a bowl to whip later and adding the yolks to the mixture.

  • Sieve the flour into a separate bowl. Now add a tablespoon of flour followed by a tablespoon of milk, beating well between each addition, until all the flour and milk have been incorporated.

  • Slowly add the lemon juice. It may start to curdle but that will not be a problem.

  • Finally, whip the egg whites until they are just stiff and then lightly fold in.

  • Generously butter the ovenproof dish and then pour in the mixture.

  • Bring a kettle of water to the boil. Place the ovenproof dish in a roasting pan and then add the boiling water until it reaches halfway up the sides of the ovenproof dish.
  • Bake for 35 minutes until the top is beginning to brown and the sponge springs back when lightly pressed with the tip of a finger.

  • Serve immediately along with a jug of cream.
  • You will find there will be a lovely, thick lemon sauce at the bottom of the dish covered with a very light and airy sponge.
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Updated: October 2, 2018

Fairy Cakes

Fairy Cakes

These dainty little fairy cakes are very easy to make. The light sponge and delicate flavoured buttercream make them enjoyable to be eaten with your favourite cuppa.

Fairy Cakes

12 cakes
  • Preparation time: 35 minutes
  • Cooking time: 15–18 minutes

  • Ingredients
  • For the sponge
  • 140 g (5 oz) self-raising/self-rising flour (1 cup)
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • ¼ tsp vanilla extract
  • 2 tbsp milk

  • For the filling
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 170 g (6 oz) icing/powdered sugar (1½ cups)
  • ¼ tsp vanilla extract
  • icing/powdered sugar to dust


  • You will also need a 12-cup bun tin or muffin pan lined with 12 paper baking cases.

  • Method
  • For the sponge
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Sift the flour into a bowl and put to one side.

  • Lightly whisk the eggs and vanilla extract together in a small bowl using a balloon whisk. Again, put to one side.

  • Now cream the butter and sugar together until light and fluffy using a hand-held electric mixer.
  • Next, gradually beat in the eggs with 2 tablespoons of the flour to prevent any curdling.
  • Gently fold in the remaining flour with a large metal spoon, then add enough milk to make a soft dropping consistency.
  • Spoon into the baking cases, filling them two-thirds full.

  • Bake for 15–18 minutes until the top of the cakes spring back when lightly touched with the tip of the finger.

  • Leave for one minute and then remove the cakes to a cooling rack to become cold.

  • For the buttercream filling
  • Beat the butter until it is really soft.

  • Slowly add half the icing/powdered sugar and beat until smooth. Then beat in the remaining sugar along with the vanilla extract until soft and creamy.

  • To finish
  • Cut a cone from the centre of each cake using a small pointed knife held at angle. Cut each cone in half to create two wings.

  • Next, spoon a generous portion of buttercream into each hole and carefully place each pair of ‘wings’ on top with the cut edges facing down into the buttercream.

  • Dust with icing/powdered sugar.
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Cheese Soufflé

Cheese Soufflé

A classic cheese soufflé – a mixture of fluffy whisked eggs folded into a Cheddar cheese sauce then baked. Perfect for a light lunch.

Cheese Soufflé

3 servings
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes or 20 minutes for individual soufflés

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), separated
  • 28 g (1 oz) butter (⅛ cup, or ¼ stick)
  • tbsp flour
  • 150 ml (5 fl oz) milk (⅔ cup)
  • salt and freshly milled black pepper
  • 85 g (3 oz) Cheddar cheese (or other strong cheese) grated/shredded (¾ cup)


  • You will also need a 15 cm (6 inch) soufflé dish or 3 × 10 cm (4 inch) individual soufflé dishes.

  • Method
  • Preheat the oven to 180°C (350°F) (gas 4)
  • Grease the soufflé dish or dishes.
  • Prepare a collar with baking parchment to go round the outside of the dish or dishes to support the mixture as it rises in the oven.
  • Over a medium heat, melt the butter in a large pan.*
  • Reduce the heat and blend in the flour to make a roux. Let it cook over a low heat for 2–3 minutes.
  • Remove from the heat and gradually stir in the milk until the mixture is smooth.
  • Then bring to the boil, stirring constantly.
  • Remove from the heat and beat in the cheese.

  • Now add the egg yolks one at a time, beating well between each addition.

  • Season.

  • Whisk the egg whites until soft peaks form and then fold a tablespoon into the cheese mixture to loosen it a little.
  • Using a metal spoon, very gently fold in the remaining egg white until thoroughly incorporated.
  • Pour into the soufflé dish, or divide between the individual dishes, and bake in the oven for 30 minutes for the large soufflé or for 20 minutes for the individual ones. Do not open the oven door while they are cooking.


  • *Using a large pan will make it easier to fold in the egg whites.


  • When making a soufflé, the ratio between the ingredients is very important, so keep to the amounts above. Increasing the number of eggs to make a larger soufflé would affect its ability to be light and well risen.
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Updated: April 2, 2017