With Barbara and Tony

The end of my trip is coming but I couldn't leave without going back to see Barbara and Tony.

A week end with them was not enough but we had a great time together in the garden, on the coast, chatting and baking.







Barbara taught me the scones' recipe : the best scones ever !
Here is the recipe :

3 cups of sifted self raising flour
+ a pinch of salt
+ a pinch of cayenne pepper
60g of grated butter
Rub the butter into flour mix. Add a cup of grated tasty cheese. Stir in 1 1/4 cups milk.
Kneed a little and pat out onto board (floured). Sprinkle some cheese on top and cut into scones sizes. Cook in 200°C for 12 to 15 minutes.
Taste with jam at tea time or in a savoury way.


And we baked a delicious pavlova which is a traditional kiwi dessert, so yummy !
4 egg-whites
1 cup castor sugar
1 dessertspoon cornflour
1 teaspoon malt vinegar
Beat egg-whites, until stiff, add 1/2 cup castor sugar, beat thoroughly until sugar is dissolved.
Add remaining sugar, a tablespoon at a time, beating well after each addition. Lightly fold in sifted cornflour then vinegar.
Take baking paper on the tray and place on cornfloured tray. Fill pavlova mixture into baking paper; level off top. (Not too large and a bit high because it's flatting down when it's cooking).
Preheat oven to moderate : 170°C and when putting the pavlova in the oven, reduce to 120°C. Bake 1 1/4 hours, cool in oven.
When cooled, fill inside the high crisp shell with whipped cream and spread fruit over top. Do this as near to serving time as possible.
This version of the pavlova is the marshmallow pavlova which is a favourite type because of its deep, soft centre and crisp, slightly chewy coating. It has a rather untidy appearance, compared to other mixtures but the taste, texture and flavour are delightful.

Thank you so much Barbara for everything. Take good care of you.