Christmas is a time of family, joy and excess. While we’re all for those first two, it’s the third one — excess — that has us scratching our heads a (...)
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Our Culinary team have cooked (...)
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Read moreGrappling with a whole ham might seem a bit of a task, but a Christmas Ham Glaze recipe needn’t be something to be feared. Allow us to demonstrate!
Read moreWe’re kicking off this Christmas season with our favourite treat: pavlovas! With these four toppings for Christmas Pavlova, you may find yourself whipping up more than one before the big day…
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We tried, but we just can’t have Christmas without pavlova. This wreath shaped confection is just about the most festive dessert we can think of, and delicious to boot!
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Toni Bressan says:So easy and looks amazing coming out of the oven! The tricky bit is getting it onto a platter/board for decorating! Any hints?
Greer says:Hi Toni,
Our best advice for pavlova is to let it completely cool before attempting anything with it – the dry brittle shape will be easier to pick up. At HelloFresh HQ, we cooked our pav on a tray lined with baking paper. When it was cooled, er gently turned it out onto a dry tea towel, peeled back the baking paper and then gently lifted up and placed on our serving board.
Nicky says:I made two, and neither held any height the next morning 🙁
Any tips on what I can use the leftover egg yolks for?
Can they be frozen (in ice cube trays perhaps) for future date?
Greer says:Oh no Nicky!
This might have been because the inside of your meringue was still soft and was able to collapse – next time, try reducing the heat and cooking for another 15 – 20 minutes to dry out even further. Always store your pav in a cool dark place like a pantry, and never the fridge – the moisture will be too much for the poor thing. Finally, decorate your pav at the last minute – once the cream and fruit is on, the moisture will again begin to break down the delicate meringue.
Egg yolks don’t have a terribly long shelf life – storing them in a bowl with a little water covering them, glad wrapped and in the fridge will buy you a few days. Our favourite use for them is a leftovers omelette, or a spaghetti Cabonara – always made with egg yolks and never cream. 🙂
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Hi Greer,
It looks good, and I’m sure it tastes even better. But I didn’t understand completely what tools have you used to cook it (mixer, baking dish, whisk, etc)? I’ll be very grateful for respond.
With a few boiled lollies, this simple biscuit recipe transforms into beautiful coloured windows and edible panes. We love to hang ours on the Christmas tree, ready to be eaten on the big day!
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The perfect Christmas dinner wouldn’t be complete without lashings of lovely gravy. To find out how to make gravy, check out our quick video – we guarantee perfect results with this every time.
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Wow! these are fantastic.