78 | May 2012 | woman this month Food I love May. It is a time of peace, when spring is in full bloom and summer is just around the corner — a perfect time for chefs to create and be inspired. Isee May as thirty-one days of Tuesdays! Tuesday represents a time that is not quite at the beginning of any timeframe and a long way from the end too. May is free of celebrations of major proportions. It is a relaxed month when travel, experimentation and calm can resonate with the world. Past the rush of Easter and a long way from the next big event, May has but one importance for me as a chef — taking time to experiment with dishes I wish to use for the remainder of the year. It is a chance for me to prepare for the coming food-fest that will ensue during the London Olympics, Ramadan and all the other holidays. Away from cooking and in my homeland it is Mothers’ day in May. This is a two-fold event for me, in terms of celebration, as it is just days away from her birthday. A boy and his mother may be separated by the distance of land, but never by the distance of the heart. So, this month I have included something that I know she adores: Pavlova, our family’s traditional birthday cake of choice. Whether it’s Mothers Day, a birthday or merely that May’s situation in the calendar is neither at the beginning nor the end, May is one month of reflection, serenity and freedom. This is expressed so well in the words of an old nursery rhyme, “In the merry month of May, when green leaves begin to spring, little lambs do skip like fairies and birds do couple, build and sing.” This month’s recipes also reflect chocolate chip day in the USA on May 15, the patenting of the first ice cream freezer in 1848 and National Doughnut Week in the UK. Fresh Fruit Pavlova l Preheat oven to 120°C and line an oven tray with foil. l Brush this with oil and dust with corn flour, shaking off excess. Mark a 20cm diameter circle on foil. l In the bowl of an electric mixer fitted with a whisk, whip the egg whites to soft peaks. Gradually add the sugar, a little at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is dissolved. Add corn flour, vinegar and vanilla and whisk until combined. l Spoon the meringue onto the foil covered tray filling the marked circle. Smooth the meringue sides and top into what should look like a complete cake shape. l Bake in the preheated oven for 90 minutes or until dry to the touch. Turn off oven. Leave the door open slightly with the pavlova inside to cool completely. l When completely cold, transfer to serving plate. Top with whipped cream, fresh fruits and serve. 6 egg whites 250g caster sugar 2 teaspoons corn flour 1 teaspoon white vinegar 1/2 teaspoon vanilla extract Whipped cream for garnishing Fresh fruits (bananas, passion fruit, strawberries etc.) By James Claire Days of Tuesdays Thirty-One
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