6 egg whites

Zelda Fruit Cake

Yields two 8-inch cakes

The things you’ll need

  • 6 egg yolks
  • 6 egg whites
  • 1 cup sugar
  • ½ cup water
  • ½ cup oil
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sugar
  • Strawberries, blueberries, raspberries, oranges, limes, and honeydew melon for decoration
  • 2 large mixing bowls
  • Medium mixing bowl
  • Hand mixer
  • Rubber spatula
  • Two 8-inch cake pans, sprayed and lined
  • Two 8-inch cake boards
  • Offset spatula
  • Cutting board & knife
  • Sweetened whipped cream in a decorating bag with tip cut off
  • Sweetened whipped cream in a decorating bag fitted with #824 tip

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together egg yolks, 1 cup sugar, water, oil, vanilla extract, and almond extract.
  3. In a large bowl, mix together flour, baking powder, baking soda, and salt.
  4. In another large bowl, beat egg whites until frothy and then slowly add ¼ cup sugar while beating. Once combined, turn beater to high and beat until stiff peaks form.
  5. Mix the wet ingredients into the dry ingredients and then fold in egg whites in three parts.
  6. Pour the batter into cake pans and bake for 35 minutes.
  7. Once cool, level cakes to 1-inch thick.

Let’s get started!

  1. Cut strawberries into 4 equal slices and shingle them onto the top of the cut cake in circles. Pipe whipped cream between the strawberries.
  2. Place the second cake on top, cut side down, and then frost the entire cake in whipped cream. Refrigerate for 1 hour.
  3. Cut cakes into 6 slices and decorate cake with 3 rosettes on the edge of the slice. Decorate the top with fruit.
  4. Dah-na-na-na-naaaah! You received the Fruit Cake from Breath of the Wild!

How To Fuck Hell In Its Economic Ass: A D&D Story

So I was playing D&D, good ol’ 3.5 which, is a fun system but so convoluted, math heavy, and unbalanced when you look at it for more than five minutes so when you’re making an epic level campaign you know you’re in for some bullshit. Party ends up with some stacked players where you recognize it’s nearly impossible for them to fail certain checks because they specialized so much. All worked up to be the biggest group of badasses you could find.

Then comes Alaric Vertigans, unassuming party rogue. While everyone spent vast sums of money on magic items, I made only one major magic purchase- a personal demiplane stocked with a small ecosystem, a little cottage, and a confectionery kitchen.

Now, I knew I wanted to make my character have a love of baking, the contrast of fighting gods then coming home and making cakes was too much. What I hadn’t anticipated was a system that seemed so utterly unprepared for people to be cooking. Buying ingredients and seeing what I can make… most essentials were trade goods. Almonds for 3 silver a pound, flour for three copper a pound, milk for 5 silver a pound, sugar for 5 gold a pound, eggs for some copper a dozen. Alright

Well what you can make from these things? Well looking through I saw y'know… cake, marzipan… marzipan looked easy enough so I threw myself into having my character perfect it. 2 parts almond paste, 1 part sugar, add egg white. 6 silver, 5 gold, and a couple copper got me about 3 lbs of marzipan which looking at the sheet I could sell for about 3 gold each. Taking it at a loss until I realized that 3 gold per ounce.

Ingredients by the pound. Product by the ounce. 5 gold, 3 silver, 2 copper in ingredients that sells for 144 gold a batch.

So I immediately ser to work every rest we had, making marzipan like a madman, perfecting it until I could well enough claim having masterwork marzipan which I’m told I could sell then for 5 gold an ounce (240 gold a batch). Sweets like a religious epiphany. First town we come to I am determined to unload.

First town we come to is the Iron City of Dis, which is complicated in of itself. But I start talking up this marzipan, free samples, generating hype and then I go to confectioners, small shops and I unload everything I can like it’s an import of fidget spinners. We had entered hell, generated a new craze and then when they all realized that everyone and their mother already had bought marzipan from me the market bubble burst.

Devils and monsters bought marzipan on credit, they owed me, Alaric Vertigans the great marzipan baron of hell. We would run into demons trying to get people to make deals and offering marzipan to persuade people. The wicked throngs would curse my name as their city bore the weight of their debt which they had incurred with their mad rush on marzipan.

After that point I was told that nobody ever wanted more marzipan, the market was flooded. I played all my cards but damnit I think I won.

In short, make lots and lots of marzipan. Devils love marzipan.

Foodie Friday: Chocolate Souffles!

Servings: 2-4

-1/3 cup sugar, plus powdered sugar for dusting
-5 ounces bittersweet chocolate, chopped
-3 large egg yolks at room temperature
-6 large egg whites
-Pinch salt

1. Preheat oven to 375 degrees (Fahrenheit). Generously butter a souffle dish and sprinkle with sugar, tapping out excess.

2. Melt chocolate in a metal bowl set over a saucepan of simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (the batter will stiffen).

3. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until forming soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at a high speed until forming stiff peaks. Stir about 1 cup of the whites into the chocolate mixture to lighten, then add mixture to the remaining whites, folding gently and thoroughly.

4. Spoon into souffle dish and run the end of your thumb around the inside edge of the souffle dish (this will remove any sugar particles on the inner edge, allowing the souffle to rise evenly). Bake in middle of oven until puffed and crusted on top, but still giggly in the center, 24 to 30 minutes. Serve immediately, with a light dusting of powdered sugar.

Magical Ingredient

There’s no denying the power that chocolate has in our day-to-day lives. At work, my coworkers have often laughed as I’d turn down candy, but happily accept chocolate with the reminder that “chocolate is not candy, it is its own food group for which we have a separate stomach: the chocolate stomach.” From ice cream to cakes to souffles, just about anything sweet that can be flavored has a variant which includes chocolate, and it’s used in nearly every holiday celebration throughout the year in addition to its frequent appearance in romantic occasions and post-romantic occasions.

Kitchen witchcraft often conjures the image of a witch with a rolling pin, baking pies and cakes. So it should come as no surprise that chocolate - an ingredient frequently used in baking - would have its own place in such delectable witchery. And how could it not? There’s no denying the fact that chocolate can help ease depression and sadness, and that it can brighten anyone who isn’t allergic to it (and in the media, look no further than Harry Potter, in which chocolate is the immediate cure after having a run-in with a dementor - the manifestation of true depression).

Chocolate, of course, doesn’t immediately come as that creamy sweet bar that we can buy at the front of the grocery store or in a gas station. In its purest form, it is the cacao bean. Historically, cacao beans were used as currency in Central and South America in addition to being made into a frothy beverage. The fruit of the cacao tree was also consumed frequently, and when the Spanish arrived, the tree was being cultivated for its fruit and seeds.

Chocolate became a luxury item in Europe afterward, and its popularity (unsurprisingly) grew quite quickly. Today, most cacao is cultivated in West Africa for worldwide consumption.

In terms of magic, cocoa is easily linked to prosperity and luxury. Its use as money in Central and South America adds to this, and its popularity among the nobility both in the Americas and in Europe further reinforces this notion. But I would argue that chocolate goes beyond prosperity and money magic. Of course, there are sweetening spells, in which chocolate can easily be incorporated, as well as love and lust magic which can most definitely involve chocolate. I would say that chocolate can be used in health and healing magic.

There is, of course, the fact that dark chocolate is rich in antioxidants, but I’m specifically referring to spells pertaining to mental health. It’s excellent for calming nerves for those suffering from anxiety, lifting the mood for those suffering from depression (keep in mind that depression isn’t just feeling sad… it’s losing all feeling, to the point where you just can’t feel emotion), and bringing joy to those who need it. Even when feeling physically sick, a cup of hot cocoa can help bring a bit more life to someone who is unwell. (When I had the flu last week, what was my hot beverage request made of my boyfriend? Hot chocolate!)

Incorporating chocolate into magic is fairly easy. Add it to foods such as baked goods and candy, or even to some more savory foods (chocolate goes particularly well with chili’s and pairs excellently with red wines). As an offering to deities, chocolate works well for deities linked with love or strong emotion or wealth.

Play around with ways in which to incorporate chocolate. It doesn’t have to be the candy bar, either. In a spell for self love, consider using cocoa powder as an ingredient. In sweetening spells, powdered hot chocolate can be incorporated easily!

To to cap it all off, chocolate is a food whose origins are linked to royalty, money, and prosperity. It’s grown to become a food linked with love and romance, but can also be very helpful in spells for mental health. Consider different ways in which chocolate impacts your life, and see where it’s magic can take you!

And may all your meals be blessed! )O(


~ Spinach Cheese Soufflé Recipe ~

215 cal | 14g Protein | 8g Fat | 23g Carbs per serving (makes 4)

Time needed: 1h

Keep reading

Summer RecipesBlackberry Cardamom Pavlova


Blackberry Jam:

• 20 ounces frozen blackberries
• 2/3 cup sugar
• ¼ cup honey
• 1 teaspoon lemon juice
• ½ teaspoon grated lemon zest
• ¼ teaspoon McCormick’s Roasted Ground Cinnamon

Blackberry Cardamom Whipped Cream:

• 16 ounces heavy whipping cream
• ⅓ cup sugar
• ½ teaspoon grated lemon zest
• 1 tablespoon blackberry reduction
• 1 teaspoon vanilla extract
• ½ teaspoon McCormick’s Ground Cardamom

Meringue Discs:

• 6 egg whites
• 2 cups granulated sugar
• 1 teaspoon corn starch
• 1 teaspoon McCormick’s Ground Cardamom
• ½ teaspoon vanilla extract
• 1 pinch of salt
• 12 ounces fresh blackberries, for garnish


• Preheat the oven to 300° degrees. In a large bowl, beat the egg whites and salt until they begin to stiffen but aren’t dry. Gradually beat in the sugar, about ¼ cup at a time. Continue beating on high speed until the egg whites are shiny and thick, then fold in the vanilla extract and the ground cardamom.

• Spread the egg whites out in 3 separate 6-inch circles on a large baking sheet lined with parchment paper. Place in the oven and bake for 1 hour. Once the hour has passed, turn off the oven and open the oven door halfway and allow the pavlova to cool to room temperature. Then remove the pavlova from the oven.

• Meanwhile, heat the frozen blackberries in a medium-sized pot over medium, high heat, stirring every few minutes until they’re defrosted and break apart. Lower the heat and allow the mixture to simmer for 15 minutes. Remove 1 tablespoon of the blackberry concentrate mixture and set it aside. Stir in the sugar and honey and allow the blackberry jam mixture to continue simmering over low heat for 45 minutes, stirring every 8 minutes or so.

• Then remove the mixture from the heat. Stir in the lemon juice, lemon zest, and roasted ground cinnamon and allow to cool to near room temperature before placing in the refrigerator to chill.

• To make the blackberry whipped cream, beat the whipping cream, blackberry concentrate, ground cardamom, salt and sugar until thick, fluffy, and holds a peak. Fold in the lemon zest and vanilla extract. Place in the refrigerator to chill.

• To assemble the pavlova, remove one of the pavlova layers from the parchment paper and place on a serving plate. Spread the blackberry whipped cream on top of it, then the blackberry jam, and then arrange some of the fresh blackberries around the edge. Continue layering in this pattern until you’ve assembled all three layers of the pavlova. Serve immediately and enjoy!

Princess Parrot

This beautiful bird is another native Australian parrot of extraordinary soft pastel colours.

The Princess Parrot or Alexandra’s Parrot, Polytelis alexandrae, is an Australian bird of the parrot family Psittacidae. It is a medium sized parrot, 34 to 46 centimetres long (the males are larger). The plumage is mostly green with a pink throat, bluish crown and rump and bright green shoulders. The tail is long and narrow.

This species is nomadic, arriving in small groups to breed and then disappearing. It is one of Australia’s least known parakeets because it is so elusive, even though it is spread across the interior of Australia. It inhabits arid woodland and scrub with spinifex, eucalypts, acacias, etc. 4 to 6 rounded white eggs are laid in a hollow in a eucalypt or desert oak. They are becoming quite rare in the wild and their numbers seem to be dwindling. They feed on the seeds of grasses and shrubs. They are unusual among parrots in engaging in mobbing behaviour against predators.

The name “Princess Parakeet” was given in honour of Princess Alexandra of Denmark, who later married the Prince of Wales Edward VII and eventually became the Queen of England. Other names for the species include: Queen Alexandra Parrot (or Parakeet), Princess of Wales Parakeet, Rose-throated Parakeet and Spinifex Parrot.

Youtube Play Button Cupcake

Yields about 3 dozen cupcakes

The things you’ll need

  • 2 cups sugar
  • ¾ cup butter
  • 1 cup sugar
  • 6 egg whites
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 2 cups champagne
Champagne Frosting
  • 4 cups powdered sugar
  • 3 sticks butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup champagne
  • Gold sanding sugar
  • Gold Leaf
  • Silver sanding sugar
  • Silver Leaf
  • White sanding sugar
  • Marshmallow fondant
  • Diamond luster dust
  • Edible diamonds
  • 2 large mixing bowls
  • Medium mixing bowl
  • Hand mixer with attachments
  • Rubber spatula
  • Cupcake liners
  • Cupcake tray
  • Cookie scoop
  • Small paintbrush
  • Offset spatula
  • Wax paper
  • Small fondant roller
  • Small triangle cutter
  • Small knife
  • Pastry bag
  • #809 tip
  • Small offset spatula

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl whisk together flour, baking soda, and salt.
  3. Use an electric mixer to beat butter and sugar together until well combined.
  4. Add egg whites a little at a time, mixing between each addition and then add vanilla.
  5. Alternate between adding the dry ingredients and the champagne to the creamed mixture bowl (1/3 dry, mix, ½ champagne, mix, etc.).
  6. Divide the cake batter into two 8-inch pans and one 6-inch pan.
  7. Scoop into cupcake liners and bake for 20 minutes.
Champagne Frosting
  1. Beat butter and powdered sugar until light and fluffy.
  2. Add salt, vanilla extract and champagne and mix until well combined.
  3. Scoop frosting into a decorating bag fitted with a #809 tip and set aside.

Time to decorate!

  1. On a surface prepared with wax paper and powdered sugar, roll out marshmallow fondant to about an inch thick.
  2. Use a small square cutter to create square fondant shapes. Do the same with a small triangle cutter.
  3. With a small paintbrush, cover a few of the squares and triangles with diamond luster dust and then place some edible diamonds on top of each triangle.
  4. Gently cover remaining squares and triangles with gold leaf and silver leaf. Place each decorated triangle onto its corresponding square.
  5. Squeeze a large dollop of frosting onto each cupcake and then dip some into gold sanding sugar, some into silver, and some into white.
  6. Place each play buttons you made onto a cupcake. The diamond play button goes on top of the cupcake covered in white sanding sugar, silver on silver, gold on gold.
  7. TaDa! You’ll be sure to press play with all these Youtube play button cupcakes.

Lemon and Elderflower Cake

Like billions of people around the world, I’ve spent the morning and early afternoon watching Prince Harry and Duchess Meghan’s nuptials in Windsor. I am very fond of the Windsors, and always loved Her Majesty and considered her my Queen (which she is, through my Commonwealth heritage, British grandparents -not by blood, but by soul- and quasi-Canadian nationality!) And I’m really chuffed to bits about this wedding, and tried to recreate (a non-vegan, non-GF) version of the Duke and Duchess of Sussex’ wedding cake, with my own Lemon and Elderflower Cake! It is moist and refreshing and delicious, and absolutely delightful with a nice cuppa. Happy Royal Wedding Day!!

Ingredients (serves 8 to 12):

  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup caster sugar
  • 2 lemons
  • 2 large eggs
  • ¾ cup elderflower cordial
  • 6 egg whites
  • 1 egg white
  • ½ cup caster sugar
  • 5 small roses, freshly picked (only if you don’t treat your flowers and let them grow and bloom naturally. Remove insects if needed!)
  • ½ tablespoon unsalted butter, softened
  • 2 tablespoons Powdered Sugar
  • 1 ¼ cup cream cheese, softened
  • ½ lemon
  • ¼ cup elderflower cordial
  • pink sugar, sugar pearls and hearts (optional)

The day before, preheat oven to 320°. Butter a 9-inch round cake pan, and line it thouroughly with parchment paper. Set aside.

In a medium bowl, combine all-purpuse flour, cornstarchbaking powder, baking soda and salt. Give a good stir to mix; set aside.

In a larger bowl, combine softened butter and caster sugar. Grate in the zest of one of the lemons. Cream energetically with a wooden spoon until pale yellow and fluffy. Add the eggs, one at a time, beating well after each addition. You may need to add a tablespoon or two of the flour mixture, to prevent egg mixture from splitting.

Thoroughly juice both lemons into a bowl. Stir in elderflower cordial, to combine.

Alternately stir in flour mixture and lemon-elderflower mixture into the egg mixture, starting and ending with flour mixture until just blended.

Spoon batter into prepared cake pan, leveling with the wooden spoon.

Place in the middle of the warm oven, and bake, at 320°, 1 hour, until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and let cake cool in its pan, 5 minutes, before turning onto a wire rack to let cool completely. Wrap cake in cling film.

Line a tray with parchment paper. Whisk egg white in a small bowl until frothy. Pour caster sugar in a shallow plate. Remove the petals from one of the roses. Using a clean paint brush, gently brush petals either side with egg white. Place rose petals in the plate filled with sugar, and coat in sugar before placing them onto prepared tray. Repeat with all rose petals. Then, proceed likewise withe the whole roses: delicately brush petals (inside and out) and stems with frothy egg white, and coat in sugar before placing onto the tray. Keep in a dry, warm place overnight. 

The next day, place softened butter and Powdered Sugar in a medium bowl, and whisk energetically until pale yellow and fluffy. Add softened cream cheese, and whisk until well-blended. Grate in the zest of the lemon half, and squeeze in its juice. Gradually whisk in elderflower cordial until shiny, smooth and perfectly blended.

Carefully and evenly halve lemon and elderflower cake. Place bottom half onto serving plate and top with 1/3 of the Lemon and Elderflower Cream Cheese Icing. Gently spread it outwards, into an even layer. Place cake top half on top, pressing very gently. Ice the whole cake with remaining Lemon and Elderflower Cream Cheese Icing, and garnish with crystallised roses and rose petals, and sugar pearls and hearts, if desired.

Chill Lemon and Elderflower Cake until serving time, and have a lovely, lovely Royal Wedding Day!!

Meringue Kisses

Adorable cookies that are light, airy, and adorable!! Perfect for weddings, baby showers, or showing up becky at the bakesale

6 egg whites. Dont use the yolk itll be bad
1 tbs cream of tarter
1 tbs vanilla
4 cups powdered Sugar
Sprinkles if desired (chocolate ones r best)

Whisk the egg whites and cream of tarter until frothy, then slowly add in the powdered sugar, dont stop whisking!! Once all the sugar has been added, and the mixture starts taking shape, staying in little peaks, add the vanilla and combine- WHISK IT do not use a normal spoon it wont be as fluffy or nice.
I use a piping bag with a star tip, but any shape will work. Try to make them all the same size on your parchment paper. At this time, if you’d like to add your sprinkles. They wont stick if you wait till after they’ve cooked.

At 200 degrees F bake for 1 hour, please take into account the outside humidity as this will affect the process. Very humid days will mess with the sugar and thw fluffiness, making your dessert hard and not nearly as nice. You’ll know theyre done when you can touch them gently and they stay in shape

Custard Pie


½ (9 inch) unbaked pie crust
6 eggs
1 cup white sugar
2 cups milk
1 pinch salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

1. Beat eggs with a whisk. Beat in sugar, milk, and salt. Pour filling into pie crust. Sprinkle nutmeg and cinnamon on top.
2. Bake at 425 degrees F for 15 minutes.
3. Reduce heat to 350 degrees F, and continue baking for an additional 45 minutes.

Back to Ostara, the Spring Equinox

Italian Garden Frittata

Total Time: 30 minutes
Yield: 4 servings

4 large eggs
6 large egg whites
½ cup Miceli’s Fancy Shredded Romano cheese, divided
1 tablespoon minced fresh sage
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon olive oil
1 small zucchini, sliced
2 green onions, chopped
2 plum (Roma) tomatoes, thinly sliced

1) Preheat broiler. In a large bowl, whisk eggs, egg whites, ¼ cup cheese, sage, salt, and pepper until blended

2) In a 10" broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set.

3) Uncover; top with tomatoes and remaining cheese. Broil 3"-4" from heat for 2-3 minutes, or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Original recipe and image courtesy of Taste of Home

Jack and Phryne’s Peach Syrup Pavlova (Miss Fisher’s Murder Mysteries)

This is a post from the archives, and one that means a lot to me as it was the first recipe I ever posted for Baking The Detectives! I still have no idea what inspired me to start this newsletter, but I’m so grateful you’ve all stuck with me and continue to give me such great ideas… 

“I thought you were telephoning your solicitor?”
“My solicitor can’t cook.”

When I first got into Miss Fisher’s Murder Mysteries I as a bit put off because, like all young sleuth fans, I was brought up on The Mrs Bradley Mysteries, and this Miss Fisher seemed like an imitation of the real thing. To explain myself though, I made no effort to find out anything about the show and I based my opinion purely on their identical 1920s flapper hairstyle. As I found out, the two are quite different. For a start Miss Fisher’s Murder Mysteries is set in Melbourne between the wars, and looks a bit like Neighbours. I don’t know what it is about Antipodean shows but they all seem to come out with a shine. Probably the weather. But it’s beautiful and clear and I was engaged from the start.

This is a brilliant, brilliant show. There is so much to love and I fell, uncharacteristically, into what the kids call a ‘binge’. My aged laptop whirred  as I devoured episode after episode on Netflix. The settings are beautiful, the fashion is jaw-dropping, and the characters are works of art. Phryne is a perfect example of a female character I love to see. She makes no apologies and even professes out loud that she cannot and will not change who she is, whatever the cost. She’s glamorous and heroic, playful and empathetic, and proves once and for all that YES WOMEN CAN BE ALL THE THINGS.

“Beside every good man is a good woman,
and she must always be ready to step in front”

I will talk more about the characters as I decide what to bake for them individually, but I wanted to bake something for one of the highlights of the show; the relationship between Jack Robinson and Phryne Fisher. The tension between them is perfectly balanced, forever simmering on a ‘will they won’t they’ scenario. They work so well together because, and I hate this expression, they are each other’s half (I hate it because it implies a person isn’t whole without another, but on this occasion it is fitting). They are complete opposites in so many ways. He’s the dutiful working class chap to her liberated cheeky rich girl. Yet here they are, countless investigations later, still flirting, still eye-fucking, still loving.  And so what better way to celebrate their exceptional friendship than to bake a massive pudding. 

Pavlova would have been popular in the 1920s and 1930s, although the origins of the dessert are still wildly disputed. This one is loosely based on Peach Melba, with the added luxury of the peach syrup. You will have some syrup left over but it can be made into iced tea, or drizzled over ice cream with a sprinkling of cinnamon. 

You will need: a large baking tray lined with greaseproof paper (draw an 18cm circle on the paper to put the meringue inside) and some saucepans.

for the meringue: 
6 large egg whites 
300g caster sugar 
1 tsp cornflour 

for the peach syrup: 
250ml water 
200g caster sugar 
2 ripe peaches, sliced 

for the topping: 
400ml double cream 
2 tbsp caster sugar 
125g raspberries, plus extra for decoration 
3 ripe peaches, sliced (I used white peaches)
flaked almonds 

1. Preheat the oven 100C/200F/Gas Mark ½. Whisk the egg whites to soft peaks (when it looks like a soft cloud) using an electric hand whisk or free-standing mixer. Gradually add the sugar a tablespoon at a time, whisking constantly on the highest setting, until the egg whites become stiff and glossy. Add the cornflour and whisk again to combine. 

2. Pile the meringue onto the greaseproof paper inside the 18cm circle, building it up and smoothing the edges. Create a depression in the top for the cream to sit on. To get the look I have here, bring the spoon/spatula up parallel to the edges and smooth upwards, creating a dent as you go along. Bake on the middle shelf of the oven for about 3 hours until it is crisp and feels dry. Turn the oven off but leave the meringue inside to cool. 

3. To make the peach syrup, put the water and sugar  into a saucepan and add the sliced peaches. Put them on a low heat until the peaches soften, then crush the peaches a little with a wooden spoon to break them up. When the mixture had turned a little gloopy (like a syrup should be), remove it from the heat and cover with a clean dry tea towel. Leave to steep for around 30 minutes. Strain the mixture through a fine sieve and leave to cool before putting into a sterilised jar or glass bottle. 

4. To make the raspberry ripple, heat the berries in a saucepan on medium with the 2 tbsp of sugar until bubbling. Remove from the heat and strain through a fine sieve. Leave to cool fully. Once you are ready to prepare the meringue, whip the double cream to soft peaks, then swirl through the majority of the raspberry ripple (saving some for drizzling later) and a few tablespoons of the peach syrup (be careful not the incorporate them, just a few turns of the spoon will do). Pile this on top of the meringue and decoratively add the sliced peaches and as many raspberries as you like. Drizzle over some more of the syrup and raspberry sauce, then sprinkle over some flaked almonds. 

This is best eaten on the day it is made, but you can make the meringue a day in advance if you prefer, just store it carefully in a cool and dry place (the oven would be best). 

Next time on Baking The Detectives…

“I’m trying to decide whether you’re a clue, an accomplice or an assistant.”

Something yellow for Dirk Gently, bless his heart. 

Gluten Free /Low Calorie/Protein Pancakes

Don’t you ever get the feeling of eating something sweet without the guilt? Well, I do it all the time. So I gave myself the task of finding a healthy (and easy after all) recipe for that craving. Sure I did and I really wanted to share it with you guys. I also did the math and they’re only 66 calories and 7.1 grams of protein each! Isn’t it amazing? So there it goes:

10 portions

- 6 egg whites (I’m using the ones from the carton)

- 1 tsp vanilla

- 1 tsp Stevia

- 1 tsp cinammon 

- 1 cup low-fat cottage cheese

- 1 cup rolled oats (I’m trying to use natural, they say Quaker’s are transgenic)

- 1 tsp unsweetened cocoa (optional, it only adds 2 calories more).


Add ingredients in blender in order listed. Blend until no lumps remain. Pour ¼ cup into hot pan. Wait for bubbles to appear and edges to set; flip and cook until they’re done in the center. Enjoy! 

Aaah! One more thing, since I don’t eat them all at the moment, I store them in the fridge and reheat them whenever I want more… Trust me: children love them!

Healthy Lemon Chicken

Lemon Chicken was my go-to food when ordering Chinese food.  I just love it.  I am so glad I have found a healthy alternative:

A healthy version of the classic Chinese lemon chicken dish.  This version uses stir frying rather than deep frying and you can adjust the lemon sauce to taste by adding less lemon or more sugar.

For an even healthier version, omit the egg white batter and just steam chicken strips, cook the lemon sauce in a small saucepan and pour over to serve.

Older children can use food scissors to cut the chicken into strips, just make sure they are supervised and wash their hands thoroughly afterwards.  They’ll have great fun mixing the egg white and cornflour and making up the sauce.

Serve with noodles or rice and steamed green vegetables.


  • 1 egg white
  • 1 tbsp cornflour
  • 2 chicken breasts, skinless and boneless, diced
  • 70ml chicken stock
  • 2 lemons, juiced
  • 2 tsp sugar
  • 2 tsp light soy sauce
  • 2 tsp rice wine
  • 1 tsp sunflower oil
  • 1 Clove garlic, crushed
  • 1 Pinch dried crushed chillies


1. Mix the egg white and cornflour together. This will go lumpy intially but keep going and it will mix properly after a few minutes.

2. Add the chicken slices, stir to coat all the chicken, cover and chill for 30 minutes

3. Mix together the stock, lemon juice, sugar, soy sauce and rice wine, set to one side.

4. Heat up the sunflower oil in a non stick wok or frying pan, add the chopped garlic and stir fry for 1 minute, add the chicken a piece at a time to stop it all sticking together and stir fry for around 5 minutes until cooked.

5. Add the stock mixture, bring to a simmer and cook for 2-3 minutes until the liquid has reduced, one final stir and serve.

6. Mix the egg white and cornflour together. This will go lumpy intially but keep going and it will mix properly after a few minutes.

7. Add the chicken slices, stir to coat all the chicken, cover and chill for 30 minutes

8. Mix together the stock, lemon juice, sugar, soy sauce and rice wine, set to one side.

9. Heat up the sunflower oil in a non stick wok or frying pan, add the chopped garlic and stir fry for 1 minute, add the chicken a piece at a time to stop it all sticking together and stir fry for around 5 minutes until cooked.

10. Add the stock mixture, bring to a simmer and cook for 2-3 minutes until the liquid has reduced, one final stir and serve.

Serves 2Total time required

25 mins

  • Preparation time: 15 mins
  • Cooking time: 10 mins

Credit to Ocado.com 


Meals for the next 5-7 days all prepped and ready.
Carb source is either white rice or sweet potato (1 cup).
Protein source is 1 large chicken breast (roughly 150g).
Veg is either green beans or stir fried onion, pepper and broccoli.

Dropping my carb intake a little from what I’m used to, hoping I’ll start to lean out a bit faster while retaining more energy and strength. Gonna have 3 of these portions per day, as well as breakfast.

Breakfast will be either:
1) 1 cup oats and 1 scoop protein powder
2) 6 egg whites and 2 bagels depending on the day

Spanish “Santa Teresa” candied egg yolks

You’ll need:

-6 egg yolks

-100gr white granulated sugar

-70ml water

-some powdered sugar to avoid sticking


Ok so this is a really traditional recipe from Ávila, Spain, although you can find them anywhere in Spain (cake shops always have them). But for me, I love to make them at home, since normally you can find them glazed and I prefer them with powdered sugar instead. So, let’s do this!

Put your granulated sugar and water on a saucepan. Use the one you normally use to melt candy, make caramel and sugary stuff like that, because we’re going to make a thick syrup! Boil this mixture on high, then when the sugar is melted you can lower your heat a little. Most recipes tell you to stir the syrup constantly, although you can leave it there doing its thing. You can also use a candy thermometer, but I don’t have one. You know it’s ready when you stir it with a spoon and it’s thick and glossy, and when you lift the spoon leaves a “thread” of sugar. Your syrup will be on a soft ball stage when it cools down: you want something that will keep its shape once it’s cool, but not hard or browned. Turn your heat to the lowest possible and add your beaten egg yolks (just stir them to breake them up, don’t whip them).

Add them slowly and sitrring constantly. Now comes the fun part: stirring until this is a “dough”. You’ll have to be patient! You don’t want your yolks to curdle or burn, so leave your heat really really low and stir them until they remove from the sides of the pan. They should be like mashed potatoes, more or less. Sticky and smooth, cooked yolks. Once this cools down, it will have a sticky, firm consistency. Transfer your yolk mixture to a piece of plastic wrap and refrigerate until set.

Once it’s cooled down, put some powdered sugar on your counter and cut them into 6 pieces, covering your knive with sugar, your hands and the top of the dough. Roll them into yolk-shaped balls, and put them on cupcake liners to dry overnight. Drying them will create a skin, similar to the raw yolks texture, firm on the outside but soft, chewy and sweet on the inside. Takes some time but traditional recipes like this one tend to be really cheap to make, but time consuming. If you can’t find candied yolks where you live, once they are ready you’ll see, every second spent making them is worth it. But don’t make too many, there are rich bad boys!

A total treat!