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You might have worked out that this post is dedicated to all things beginning with the Letter R!
Raffles in Singapore.
(I took this picture just outside Blarney Castle in Ireland)
Radio City Music Hall!
Relaxing by Waikiki beach!
R is also for
a Recipe for
a Recipe for
Rhubarb and Rosewater Eton Mess from The Delicious Miss Dahl
4 large egg whites
200 grams golden caster sugar
1 pinch salt
100 millilitres boiling water
3 tablespoons golden caster sugar
4 sticks of rhubarb (approx 450g) chopped in rounds
1 teaspoon rose water
500 millilitres double cream
1 vanilla pod
Toasted almond slivers and crystallised rose petals
1. Preheat the oven to 140C/120C FAN OVEN/GAS 1.
2. In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
3. Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
4. Line a large baking tray with non stick baking parchment – use a little dab of the meringue mixture to stick it down.
5. Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
1. Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
1. Whip the cream until it forms soft peaks.
2. Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
1. Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
2. Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.
Here are some more recipes for Rhubarb Eton Mess!
Isn't Miss Dahl divine and what about that kitchen!!!!????? Did you know that it is a prime piece of Real estate? Owned by photographer Paul Massey, the kitchen is the centrepiece of a three-storey, five-bedroom house in Crouch End, north London and is now on the market for £1.45 million!!