Provençal recipes - 2 recipes
Chef Tips and Tricks
Zesty Lemon Pavlova
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!
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Melt butter in pan then sauté All the veggies (except potatoes and yams) put the rest of the veggies in about 5 mi...
- 4 T. Butter
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup cut yams
- ½ cup cut potatoes
- ½ cup beans
- 1 tomato, cut
- 2 cans chicken broth
- 1 ½ cups egg noodles
- 1 generous sprinkle basil
- 1 generous sprinkle onion and garlic powders
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