We did finally get Monty out to the countryside but he looked at us askance a couple of times as he sank in the mud. The uncropped version of this had snow at the bottom and bokeh at the top but somehow you needed to see the detail.
My Easter cooking has not been going well. Yesterday's Good Friday Fishcakes looked like somebody had dropped a bomb on the pan. Today I made meringues for tomorrow and did as it said - added the sugar slowly - but the mixture was over-beaten and collapsed - anybody know what I'm doing wrong? Should I stick the sugar in quicker? The eggs are very fresh - should I use slightly older ones?
Three good things:
1. 365ers. Happy Easter!
2. The sun showed itself between snow flurries and I had to unzip my coat briefly!
3. We unexpectedly bought two new armchairs for the kitchen/dining room. The old leather ones are shedding their skin all over and I asked Nigel if he fancied going out to get some new ones and, much to my surprise (you couldn't describe him as a shopaholic) he said, 'Yes'! Eight week wait now though...
Judith, fresh eggs are usually the problem with collapsed meringue mixture. I have to buy eggs to make them!! I do always add the sugar in two parts, one halfway through beating and then the rest near the end. When I add it I just put it in in one go, not slowly. But I think it's the eggs at fault here, too fresh!!! Now to your beautiful shot, it's like a sparkler and I love it, so its a Fav!!
A firework Judith!! A sparkler perhaps!!!
Two new chairs & you have chairs in your kitchen/dining room just my requirements for a house!!
Not sure about meringue always taught to add sugar slowly so can't be that. I watched Mary & Paul the other night make a meringue but she said not to over whip before you put the sugar in....it was only just formed although peaking & he did hold it over her newly done hair!!!
@tishpics Oh thanks and thanks!! I thought my mum had said fresh eggs won't make meringues but I persuaded myself that I'd got it the wrong way round... And I've got some older ones as well - may be I'll try again tomorrow morning! Glad you like the photo.
@happypat Yes - I was following her - it was only just done when I started adding the meringues - mine would definitely have ruined her hair! @tishpics says it's the fresh eggs - I will experiment agin in the morning - I even used my KitchenAid instead of my hand whisk in an attempt to emulate Mary!
Brill shot judith., really like the flower/seedhead and the colour.
happy easter to you and yours and best o luck with the mysteries of meringue management. we had a collapsed meringue-type pudding incident yesterday!
have fun.
mm nice tones and silver sparkles. I think the old eggs thing might be right. For some reason meringues are about the only thing I can get right and I never have fresh eggs in...
I take loads of shots of plants like this - beautiful.
Question - Re the meringues - what are you doing wrong?
Answer cooking - just find a good local source and keep quiet... ;)
I knew this reminded me of something and a sparkler is exactly it, thank you! Delicate and pretty.
Maybe the eggs are also best at room temperature to make meringues? If it's any consolation my fish cakes were unexpectedly and unusually disintegrating this time. I think cooking is meant to keep us on our toes!
I looove the photo - it's a fav! I think you've already had lots of advice about the meringues, but some books say add a tsp of cornflour and the same of white vinegar. That always works for me - mind you that's for pavlova, which has a soft centre. So many variables. I'll do a run-down in my Easter baking tomorrow - I still think about that amazing chocolate tart in Cambridge - you must go back and try it!
definately the eggs, the older the better for meringues.add a pinch of cream of tartar before you start whisking..gives a better bubble!! Love your sparklers!
Have I stumbled into an edition of Masterchef? Love this shot - looks like a firework. You could always make Eton Mess or does that need good meringue broken up? A fav btw
Beautiful capture ... lovely color and bokeh! I'm a terrible cook .. but love to watch cooking shows on the telly! I'm sure that your Easter dinner will be a winner, Judith! :)
Love this...at first glance I thought it was a sparkler. Just fabulous!! So glad you had a chance to unzip your coat for a moment. :) And 'yea' for new chairs!
Just like a sparkler! Not very seasonal, but then nothing has been of late. Interesting about the old egg v new egg theory - not heard that before. Not much chance of me accidentally using too fresh an egg though. Or of making meringues, come to think of it.
Two new chairs & you have chairs in your kitchen/dining room just my requirements for a house!!
Not sure about meringue always taught to add sugar slowly so can't be that. I watched Mary & Paul the other night make a meringue but she said not to over whip before you put the sugar in....it was only just formed although peaking & he did hold it over her newly done hair!!!
happy easter to you and yours and best o luck with the mysteries of meringue management. we had a collapsed meringue-type pudding incident yesterday!
have fun.
Question - Re the meringues - what are you doing wrong?
Answer cooking - just find a good local source and keep quiet... ;)
I knew this reminded me of something and a sparkler is exactly it, thank you! Delicate and pretty.
Maybe the eggs are also best at room temperature to make meringues? If it's any consolation my fish cakes were unexpectedly and unusually disintegrating this time. I think cooking is meant to keep us on our toes!