If you’re looking for a scrumptious dessert that is dairy and gluten free, then Pavlova is what you’re looking for. This recipe produces a pavlova that is crispy and crunchy on the outside and resembles marshmallow fluff on the inside. Pair it with any seasonal fresh fruit that you like.

8 Egg Whites (1 cup)
Pinch of Salt
2 Cups White Sugar
1 Tsp White Vinegar
1 Level Tbsp Cornstarch
2 Tsp Vanilla Extract (or 1/2 Vanilla Pod, scraping out the beans)

Non Dairy Whipped Topping (Orly Whip, in South Africa or Rich’s Whip, in the states). If you can tolerate dairy, you can use regular whipping cream.
Sliced Fresh Fruit

1. Preheat the oven to 200°C/400°F
2. Using a Kitchenaid or electric hand beaters, beat egg whites with a pinch of salt until frothy.
3. Gradually add the sugar while continuously beating.IMG_9536
4. Add the vanilla and beat until stiff.
5. Add the vinegar and beat again for a few minutes.
6. Quickly beat in the sifted cornstarch.IMG_9537
7. Line a baking sheet with parchment paper and pile mixture into the center, spread it into a circle and raise the side to support the filling.IMG_9540
8. Lower the oven temperature to 125°C/250°F and place pavlova into the oven.
9. Bake for 40 minutes, turn the oven off and leave for an additional 40 minutes or until firm and crispy on the outside.IMG_9546
10. Allow to cool completely, preferably overnight, and fill with whipped topping.IMG_9585
11.Top with sliced fresh fruit.2017-10-25-PHOTO-00003044


Mulberry,Strawberry Or Rasberry Jam

When berries are in season I always make jam. Nothing nicer than a scone  with home made jam & cream or a slice of toast with jam & cheese.


1 kg (2.2 lbs) Fruit
750g /1.65 lbs) Sugar
25 ml (5tsp) lemon juice.

1. Remove stems of fruit. Wash well.
2. Pack fruit and sugar in alternate layers in a stainless steel or enamel saucepan, cover and leave overnight.
3. Heat very slowly, stirring occasionally, until the sugar has dissolved. Add the lemon juice.
4. Boil rapidly until the jam is ready, stirring occasionally to prevent burning.
5. Test the jam using one or both methods to see if it is ready.
6. Remove from heat and place a little jam on a chilled plate and allow to cool – if it is done it should set & crinkle when pushed with your finger. Using a sugar thermometer the temperature if the jam should be 5C (9F) higher than boiling water. i.e. 105 C (221F)
7. Skim the surface of the jam to remove the foam and pour into hot, sterilized bottles. Seal immediately.

For gooseberry jam, plunge the gooseberries into boiling water to skin, then proceed as above.
For cherry jam, stone the fruit before using them.