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Hello,and welcome to my blog. My name is Dina.Born in Greece from an English mother and a Greek father,currently living with my Dutch fiance Dave in the Republic of Ireland. My intention is to share my favourite recipes,which hopefully will find supporters who will want to try them out. The cooking,photos and comments have all been done by me. Thank you and enjoy!

Saturday 11 February 2012

Chocolate brownie muffins

They might not look pretty ,but they are easy to make ,and a great idea for an afternoon tea.


-300gr plain chocolate
-175 gr butter
-1 cup all purpose flour
-1 tsp baking powder
-225 gr caster sugar
-3 tbsp milk
-3 eggs

Preheat oven to 190 c
Melt chocolate with butter in a bolw ,make sure you don't burn it.
Sift in the flour and baking powder,and stir in the sugar.
Add the milk and eggs and stir to combine.Pour the liquid in the flour mixture and combine.
Divide the mixture between the case muffins.Bake for 20 minutes.













Friday 3 February 2012

Pavlova

This is my favorite dessert! Perhaps not as easy to make as is it sounds,but it's well worth trying.


Because of all the summer fruit it has as a topping, it would perhaps be best to try it out then but if you are able to find the fruit in your local market, I suggest that you give it a go. You can also try frozen fruit ,but the taste is not the same.

4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar
1/2 teaspoon pure vanilla extract


In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for 70 minutes












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