Honey Buttermilk Pavlova Food

BUTTERMILK HONEY BREAD

Steps:

• In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees F).
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

CREAMY BUTTERMILK HONEY MUSTARD

Steps:

• Stir the mustard, mayonnaise, buttermilk, honey, dill, garlic and black pepper together in a small bowl until well combined. Season with salt if desired.

LIGHTER SUMMER PAVLOVA

Steps:

• Heat the oven to 150C/130C fan/gas 2. Cover a large baking sheet with baking parchment and use a pencil to draw a 20cm circle in the middle. Turn the parchment over.
• For the meringue, mix together the cornflour, vinegar and vanilla, and set aside. Whisk the egg whites in a large bowl until the mixture stands in stiff peaks. Tip in 1 tsp of the caster sugar, beat for a few seconds, then carry on adding and whisking in the caster sugar, 1 tsp at a time - this will give you a thick, glossy mixture. Sift and gently fold in half the icing sugar with a large metal spoon. Add the rest of the icing sugar in the same way, being careful not to overmix. Fold in the reserved cornflour mixture.
• Secure the parchment with some meringue mixture (see tip) if you want. Dollop a couple of big spoonfuls of the mixture into the middle of the circle on the baking parchment, then spread it out gently to make a 15cm circular base, about 1.5cm thick. (At this point you can give the remaining meringue mixture a pink ripple effect, if you like, by briefly swirling some food colouring through it with a knife.)
• Place a large spoonful of meringue on the edge of your meringue base to come out to the edge of the pencil circle. Repeat with 7 more spoonfuls in the same way, creating the raised edging for the pavlova and leaving a wide hollow for the fruit and cream to go in later. Fill any gaps in the edging with a blob of meringue. Bake for 1 hr - if you gently tap the meringue, it should sound crisp. Turn off the oven but leave the meringue inside for 1 hr to cool gradually. Remove, carefully peel off the baking parchment and leave to cool completely on a wire rack. Can be made up to three days ahead and stored in an airtight tin, or wrapped in foil.
• When you are ready to serve the pavlova, prepare the filling. Whisk the whipping cream to stiff peaks. Fold in the Greek yogurt, then the crème fraîche and sugar. Scatter half the strawberries, raspberries and blueberries onto the base of the meringue. Cut the passion fruits in half widthways, scoop out the pulp and seeds, and scatter over the berries. Spoon about half of the yogurt mixture on top. Scatter over some of the remaining berries, top this with more spoonfuls of the yogurt mix, then finish off with the rest of the berries. Dust lightly with icing sugar and a scattering of mint leaves, if you like. Serve straight away - if you leave it sitting for too long, the creamy filling and juicy fruits will cause the meringue to start to soften.