Black Forest Pavlova for the Meringue Queen - Paulova Selva Negra Para la Reina del Merengue

This week we've celebrated a very special birthday at home. The birthday girl? My mother, also known as the Queen of Meringue, due to her obsession with all kinds of meringue! She both loves eating and baking it!
For a while now she's been wanting to make this two layer Pavlova, and her birthday was the best excuse to give it a try. The result was excellent, a perfect dessert for all you sweet tooth lovers!

Esta semana hemos celebrado en casa un cumpleaños muy especial. ¿La cumpleañera? Mi madre, también conocida como la Reina del Merengue, debido a su obsesión por comerlo como por cocinarlo!
Desde hace ya algún tiempo lleva queriendo hacer esta Paulova de dos pisos, y su cumpleaños era la mejor excusa para ello. El resultado ha sido espectacular, es un postre perfecto para todos aquellos amantes del dulce!

(check out that yummy syrup dripping!)

(mirad como gotea ese delicioso almíbar!)

Make two 20cm meringues, cover the first layer with whipped cream, chopped walnuts, blackberries, raspberries and some cherries jubilee (ours are homemade by the way!).

Haz dos merengues de 20cm, cubre la primera capa con nata montada, nueces troceadas, moras, frambuesas y cerezas en almíbar (las nuestras son caseras!).

 Top it with the second meringue layer, and once again add whipped cream.

Pon la segunda capa de merengue, y una vez más cúbrela con nata montada.

Again top it with more berries and chopped nuts!

Vuelve a añadir más frutas del bosque, nueces picadas, fresas y cerezas!

Drizzle it with some reduced syrup from the cherries!

Rocía un poco de almíbar reducido de las cerezas!

Spinkle some dark chocolate shavings...

Espolvorea lascas de chocolate negro...

Et voilá!

Happy New Year - Feliz Año Nuevo

 Our dinner table.

Nuestra mesa.

From Braulia's Kitchen we wish everyone a very happy new year 2013. Superstitions aside we're sure this will be a great year!
To say goodbye I'll leave you with a little sneak peak of our Christmas Eve dinner!

Roast Turkey(stuffed with pain d'epices, minced pork meat, chestnuts, pine nuts, raisins, prunes, truffle and port wine)

Pavo asado (relleno con pain d'epices, carne de cerdo picada, castañas, piñones, pasas, ciruelas, trufa y oporto)

Desde Braulia's Kitchen queriamos desear a todo el mundo un muy feliz año nuevo 2013. Echando a un lado cualquier superstición estamos seguras que este será un gran año!
Para despedirme os dejo un pequeño adelanto de lo que fue nuestra cena de Noche Buena!

Foie Gras with caramelised onions, king prawns, Smoked salmon from Ramest with blinis and creme fraiche

Foie Gras con cebolla caramelizada, Langostinos, Salmon ahumado de Ramest con blinis y creme fraiche

 Roast Turkey with the stuffing on the side, chestnut puree, apple sauce and red cabbage

Pavo asado con el relleno aparte, puré de castañas y de manzana y lombarda

And for dessert...

Y de postre...

Bûche de Noël

Mango mousse filled with fresh passion fruit pulp over a base of homemade meringuettes, covered with a white chocolate ganache and decorated with fresh pomegranate and more meringuettes!

Mousse de mango relleno de pulpa de maracuyá sobre una base de mini merengues caseros, cubierto con ganache de chocolate blanco y decorado con granada y mas merenguitos!

Lemon Meringue Pie - a Traditional Favourite

Who doesn't love pie? 

Everyone has their favourite; apple, pecan, cherry, chocolate, blueberry, key lime...But if there is one that is the most famous and loved by everyone that should be the Lemon Meringue.

 

A simple treat made with a crust (shortbread or shortcrust), covered with a tangy lemon curd and topped by a fluffy meringue, or an italian meringue as we do at home! 

Once the meringue is piled over the pie it's baked in the oven until golden brown. However at home we prefer a flambe torch and grate some zest over it.

This classic never gets old and it's great for dessert, tea, or why not, breakfast! There should never be an excuse to eat this delicious pie!

The recipe? Well it's easy peasy, try this one!

Enjoy!