Egg

Fresh Berry Pavlova

Friends, thank you for taking the time to watch the first episode of AZ Cookbook on AZRU TV. Some of you watched it even without understanding a single word I said:), but were kind enough to leave words of encouragement in their comments. Thank you from the bottom of my heart. For those of you who missed my post about that episode – I demonstrated how to make Pavlova with fresh berries. The program was in Russian, but I wanted to share the recipe with my English readers as well.

Cake Pavlova was created in honor of the legendary Russian ballerina Anna Pavlova when she toured Australia and New Zealand in the 20s of the 20th century. One theory holds that the cake was first made in Australia, but New Zealanders claim Pavlova is their invention.

Pavlova consists of a meringue shell topped with whipped cream and fresh fruits, typically, passion fruit, kiwi, and strawberries, but often raspberries and blueberries as well, like in this recipe. The meringue shell is absolutely delicious – it is marshmallow-soft inside and crunchy on the outside. Cream on top and berries with fresh mint as an added bonus – and you’ve created paradise for your palate. Pavlova is also easy to make. Just follow the recipe. Enjoy!

Fresh Berry Pavlova

Serves about 8

To see the process, go to AZ Cookbook on AZRU TV.

For the Meringue Shell:
4 large egg whites, at room temperature (they should not be cold – important!)
1 teaspoon cider vinegar
1 teaspoon cornstarch
1 cup ( 7 oz / 190 g) superfine sugar (if you don’t have superfine sugar, process regular granulated sugar in a food processor until fine, but not powdery)
1/2 teaspoon pure vanilla extract

For the Cream:

1 1/4  (300 ml / 10 fl.oz ) cup heavy cream (butterfat content: 35-40%), chilled (important!)
1 tablespoon granulated sugar

For the Top:

Mixed fresh raspberries and blueberries
A few fresh mint leaves
Powdered sugar

Directions:

Preheat the oven to 200F (100C). Set the rack on the middle of the oven.

Place the egg whites in a large mixing bowl (the bowl should be clean and absolutely dry!). Beat with an electric mixer on medium speed until foamy.

Add the vinegar and cornstarch. Continue to beat until soft peaks form, about 3 minutes.

Adding the sugar gradually, about 1 tablespoon at a time,  continue beating until the mixture is glossy and stiff, about 5 minutes. To check if the mixture is ready: lift the beaters – if the mixture holds its shape as a pointy peak that stays on the beaters, it is ready. Add the vanilla extract and beat just until blended.

Continue Reading

Fresh Herb Kükü (Goyerti Kyukyusu)


This is fresh herb kükü served in Baku’s Carvansarai Restaurant.

In Azerbaijan, kükü (read: kyukyu) is the general name given to dishes in which main ingredients – vegetables, herbs, meat, or fish – are bound with eggs, then browned on both sides on a stovetop. It is not to be confused with an omlette as the featured ingredients in a kükü are used in far greater amounts than eggs. By its appearance and texture, kükü can be likened to a Persian kookoo, Middle Eastern eggah, Spanish tortilla or Italian frittata.

Simplicity in itself, goyerti küküsü or fresh herb kükü is by far the most popular and the most frequently made kükü of all in the versatile kükü repertoir. In this light summer dish, fresh herbs are mixed with eggs, then the mixture is leveled in a frying pan and cooked on both sides to yield a tender flavorful interior laced with a golden surface.

If you wish, add some fresh mint to the kükü, and if in season, fresh green garlic (green parts only) as well, decreasing the amount of other herbs accordingly. Sometimes, spinach is added too. Herb-laden tender kükü wedges can be served cold or at room temperature as an appetizer or immediately as a light standalone dish with bread or as a side dish to rice pilaf. And don’t forget a dollop of thick, creamy garlicky yogurt sauce on top, for that extra touch of authenticity.

Continue Reading

Page 1 of 71234...Last »