"I am not telling you what taste you should have, I am telling you what I think" with all the simplicity still Nigella manage to give you the space for your creation.... amazing.
My dear old mum used to make pavlova quite often and always one for our hot Christmas days in Australia. One of the best ones mum ever made didn't have a tarty fruit topping: but mum marinated some raisins in Bundaberg rum and put them on top, rich and delicious. Mum cannot cook anything anymore, she will be 88 on the 13/1/2019. Mum is in a nursing home and suffering from altzhimers. She really was a wonderful cook.
I'm so sorry to hear about your mom. My grandmother had the same issues and it was so hard watching her not do the same things in the same way. By remembering her recipes and actively making her foods though you keep the memories.
@@masterpeace7630 not all people can afford to take on a family member or if the disease or health issue is too much it's safer to keep them in a nursing home. Alzheimer's patients can even leave home without knowing where they're going. If you work you can't keep an eye on them safely and you sure can't lock them up. My grandmother was fortunate enough to go live with her youngest daughter.
Growing up, I watched episodes of your shows which made me start developing a passion for cooking. My style of cooking and preference even today is very much like yours as you are my inspiration. I hope nigella would read this. Since my childhood, I lovingly call you nige 😊
Just came from Claire saffitz pavlova recipe (which is great!), but I love how unfussy and quick this is. I can tell you’re not lying about making this often for your family ❤
hi.. ....i am a huge fan of yours....back in the days I watched u in tlc...u r amazing cook so beautiful......i love everything about u....the way u talk the way u dress up..the way u present yr cooking shows....u r just amazing...lots of love 😍❤❤❤
So yummy, looks good too but I would like to make mango and passion fruit pavlova. I like how you explained the settings of oven temperature, i was never sure.
how to make the pavlova(summarised so u guys dont have to go to the website and read) -preheat ur oven at 180°C/350°F on the fourth(FIRST THING TO DO,VERY IMPORTANT) -beat six eggs until stiff peaks -if u have a stand mixer,u can slowly add(375g or 1 7/8 cups)of the sugar. For those who use hand mixers just stop in between to add in the sugar(ur eggs wont get affected if u stop for awhile) -after adding all the sugar continue mixing it a little more -then,add in ur (2 1/2 teaspoon) cornstarch,(i added 1 teaspoon)vanilla extract and (i also added 1 teaspoon) wine vinegar(u can use normal vinegar,i used white vinegar add it turned out great) -mix for a little bit until mostly combined -gently lay it out on a baking tray lined with baking paper(apply some of the meringue at the bottom of each corner of the sheet) -right after u place the meringue into the oven, lower down ur temperature to 150°C/300°F and bake for one hour -once done,let it cool if u want but leave it in the oven(TURNED OFF) with the oven door completely open -UR DONE,CONGRATS💞✨
Muito obrigada pela sua generosidade em ensinar com detalhes, busco uma renda extra e estou tentando aprender todos os dias. Feliz 2.023. Um abraço da Sheila (Brasil).
4 egg whites Whisk for a couple of minutes till smooth and firm 4 tablespoons of sugar for egg white (15 ml) 1 tsp vinegar 2 tsp of cornflour Few drops of vanilla 180°C preheated oven, put in the meringue and immediately turn down the oven to 150°C
Hi All! Incase you are wondering about the length of time to leave it in the oven for before turning the heat off and letting it cook in the oven. It’s an hour. I am guessing. I currently have my pavlova in the oven and was frantically searching for answers ( no answer in the viewer comments below). I did some research and found her cappuccino pavlova recipe on her website that is quite similar this, in the sense of egg whites, temperature and procedure and that one takes 1 hour at 150C before turning off and leaving to cook completely in the oven. I hope this helps :) and I hope my pavlova is as fabulous as Nigella’s!
#NigellaLawson Please, can I ask you ; do I just chuck the eggwhites in a freezer bag and put in the deepfreezer as such ? Oh, and can I use apple cider vinegar please ? Thanks in advance and Happy Holidays ... Stay safe 💝
Just whip the cream to make it thick and smooth, so it just won't pour, but can still be formed. It should be well aerated in the process, but short of becoming firm.
@@Boooooooooooooop Actually, it's not in the 'Nigella Bites' cookbook and it's not on her website. However, other pavlova recipes use the same temperatures and have the pavlova in the oven for an hour, regardless of whether it's a four-egg-white or six-egg-white recipe.
I have never have been a fan of pavlova/meringue because I find the sweetness of it too strong which is weird for me since I have a big sweet tooth so that is why I never eat it.
😳 = me realising #NigellaLawson will probably never even read this comment on a YT video from two years ago, let alone answer .... Ah, the struggle is real #tryingtokeepupwithtechnology #lockdownloco #covidcrazy
Hi Nigella, I've got so much passion for cooking and I try basically all your recipes and all of them are superb ..you are an amazing and smart women and I love the way you doing your program so natural , sexy , sweet and full of knowledge . I haven't got to much patient I'm crazy to get done everything as quickly as I can and sometimes it works and sometimes I make a big mess, which is so much fun - like you said, nothing is perfect . Thank you very much sexy and beautiful sweet girl. xx All my family love you so much . my best wishes MG - Wiltshire- originally from Lima
EmmelineSama I do too as well. I can't tell you how many recipes I've seen that have you baking it at a much higher temperature and for longer than the recipe I've always used. I've ruined one Pavlova following another baker's recipe so now I just stick to the one I've always used. I hate to waste my time and money so this is a no go for me... 😏
Nice & new. Yet I wish it was more decorative & looks less messy. Perhaps if you made a syrup out of the passion fruit, and then decorated on the top with passion slices, it would've been more appealing.
I don't think you can slice a passionfruit. It's a hard outer casing filled with pulp. You don't want to eat the casing and you just sling the pulp where you feel it should go. One suggestion though: splot on the bulk of the whipped cream, but whip the rest until it's pretty thick, and pipe a fancy edge around the pav to contain the passionfruit. If you have tinned passionfruit pulp, it will already be in a sweetened syrup, and have lost some of the astringent tang of natural passionfruit.
Nigella: TYPHOO TEA ..... SHAME ON THEM ...... IT IS TRULY THEIR LOSS You should get another TEA BRAND and beat them at their own game ....... 👍👍👍👍👍👍👍👍👍👍
uumm and the old Nigella would not mention filing nails in the kitchen, and 'live alittle' or would she?. I have saved your choco pav recipe. I was waiting for you to say "pop a few dollops onto the pan, then place your baking paper on top, it would stop the paper from slipping to and fro when placing your pave mixture on top". Still, grateful for your thoughts on how you make a pav.
mohit k The corn flour was folded into the meringue or beaten egg whites which was then baked to make the pavlova. So it was cooked. The cream she spread on top of the pavlova is heavy cream whipped until it was firm. No corn flour was added to it.
"I am not telling you what taste you should have, I am telling you what I think" with all the simplicity still Nigella manage to give you the space for your creation.... amazing.
Nigella is so beautiful, I love the way she cooks!!!
"Neatness is something beyond me." That's such a mood.
My dear old mum used to make pavlova quite often and always one for our hot Christmas days in Australia. One of the best ones mum ever made didn't have a tarty fruit topping: but mum marinated some raisins in Bundaberg rum and put them on top, rich and delicious. Mum cannot cook anything anymore, she will be 88 on the 13/1/2019. Mum is in a nursing home and suffering from altzhimers. She really was a wonderful cook.
This made me emotional. How sad life can be... glad you had those moments with your mom!
@@woah455 if you don't mind me asking, why does she live in a nursing home?
I'm so sorry to hear about your mom. My grandmother had the same issues and it was so hard watching her not do the same things in the same way. By remembering her recipes and actively making her foods though you keep the memories.
@@masterpeace7630 not all people can afford to take on a family member or if the disease or health issue is too much it's safer to keep them in a nursing home. Alzheimer's patients can even leave home without knowing where they're going. If you work you can't keep an eye on them safely and you sure can't lock them up. My grandmother was fortunate enough to go live with her youngest daughter.
@@sweettartz1985 I see. That's unfortunate. My heart goes out to the patients and their loved ones. Thank you for the explanation.
I like that she doesn’t get too hung up on very precise measurements. She’s also messy when cooking, which I can relate to completely. 😂
Looks so young in this video loved watching this as a kid early 2000s
Growing up, I watched episodes of your shows which made me start developing a passion for cooking. My style of cooking and preference even today is very much like yours as you are my inspiration. I hope nigella would read this. Since my childhood, I lovingly call you nige 😊
In case anyone wondering how long it takes in the oven for this recipe, it’s an hour.
(I had trouble finding the baking time )
Thank you! I came to see the comments just to see the time
Thank you so much, can I add, don't open until it's completely cold, then the pavlova doesn't crack
Thankyou. I've been backward and forwarding on the vid for this info.
@@claudiatamaraluengo626 Me too 🤔
Thank you
Nigella Bites taught me how to cook! Forever grateful💟
Just came from Claire saffitz pavlova recipe (which is great!), but I love how unfussy and quick this is. I can tell you’re not lying about making this often for your family ❤
Old is gold..love her😘😘😘she's soooo natural😘😘😘😘
I served this for my thanksgiving dessert and everyone raves about how great it was. It’s truly a delicious combination of flavours.
I love the way she drops the spoon and passion fruit shell!
How does she?
I love the idea of freezing egg whites! I never know what to do with them before they go off
One of the best recipe I’ve tried
hi.. ....i am a huge fan of yours....back in the days I watched u in tlc...u r amazing cook so beautiful......i love everything about u....the way u talk the way u dress up..the way u present yr cooking shows....u r just amazing...lots of love 😍❤❤❤
Neatness is something beyond me.
I will always love Nigella and her cooking . She is my favourite . I hope that one day I can meet her .
Kind regards
Cheers
HISHAM ELFIKI
One talented n creative woman
I love Nigella. I grew up watching her. She’s such a boss.
We want episodes of nigella lawson kitchen. PLEASE
So yummy, looks good too but I would like to make mango and passion fruit pavlova. I like how you explained the settings of oven temperature, i was never sure.
my mama made me mini pavlovas in Havana cuba when I was growing up...its my favorite still
I love Nigella and her cooking .
Cheers
HISHAM ELFIKI
how to make the pavlova(summarised so u guys dont have to go to the website and read)
-preheat ur oven at 180°C/350°F on the fourth(FIRST THING TO DO,VERY IMPORTANT)
-beat six eggs until stiff peaks
-if u have a stand mixer,u can slowly add(375g or 1 7/8 cups)of the sugar. For those who use hand mixers just stop in between to add in the sugar(ur eggs wont get affected if u stop for awhile)
-after adding all the sugar continue mixing it a little more
-then,add in ur (2 1/2 teaspoon) cornstarch,(i added 1 teaspoon)vanilla extract and (i also added 1 teaspoon) wine vinegar(u can use normal vinegar,i used white vinegar add it turned out great)
-mix for a little bit until mostly combined
-gently lay it out on a baking tray lined with baking paper(apply some of the meringue at the bottom of each corner of the sheet)
-right after u place the meringue into the oven, lower down ur temperature to 150°C/300°F and bake for one hour
-once done,let it cool if u want but leave it in the oven(TURNED OFF) with the oven door completely open
-UR DONE,CONGRATS💞✨
Thank you!!
Where can I find the recipe for the cream?
Thank you.🤩👋
4 egg whites.
16 tablespoons of sugar (4 spoons for each white)
1 teaspoon white wine vinegar.
2 teaspoons of corn starch (Maisena)
1 teaspoon of vanilla extract.
200ml of fresh cream.
2 tablespoons powdered sugar.
8 passion fruit.
Muito obrigada pela sua generosidade em ensinar com detalhes, busco uma renda extra e estou tentando aprender todos os dias.
Feliz 2.023.
Um abraço da Sheila (Brasil).
The best pavlova, works each time !
Amazing always.
4 egg whites
Whisk for a couple of minutes till smooth and firm
4 tablespoons of sugar for egg white (15 ml)
1 tsp vinegar
2 tsp of cornflour
Few drops of vanilla
180°C preheated oven, put in the meringue and immediately turn down the oven to 150°C
How long do I leave the oven on for before turning it off to cool?
Nice tip about wiping out the bowl with a lemon!
Yum 😋 my mouth is watering delicious 😋
Ah, the KitchenAid stand mixer -- it's my favourite toy too! ♥
Looks good, hope my mom can make it one day.
Hmm. Yes redcurrents, blackberry and passion fruits. Thanks for sharing. 👍
Hi All! Incase you are wondering about the length of time to leave it in the oven for before turning the heat off and letting it cook in the oven. It’s an hour. I am guessing. I currently have my pavlova in the oven and was frantically searching for answers ( no answer in the viewer comments below). I did some research and found her cappuccino pavlova recipe on her website that is quite similar this, in the sense of egg whites, temperature and procedure and that one takes 1 hour at 150C before turning off and leaving to cook completely in the oven. I hope this helps :) and I hope my pavlova is as fabulous as Nigella’s!
Kate winslet + Rachel Weisz = Nigella Lawson gorgeous
I watched this after watching her make Lemon Pavlova in Masterchef!
Отличная выпечка Кулинару большое Спасибо🙏💕😘💕🙏💕🙏💕🙏😘💕
Came here after the Oh Yum by Anna Olsen video on passion fruit pavlova.
#NigellaLawson Please, can I ask you ; do I just chuck the eggwhites in a freezer bag and put in the deepfreezer as such ? Oh, and can I use apple cider vinegar please ? Thanks in advance and Happy Holidays ... Stay safe 💝
4 egg whites.
16 tablespoons of sugar (4 spoons for each white)
1 teaspoon white wine vinegar.
2 teaspoons of corn starch (Maisena)
1 teaspoon of vanilla extract.
200ml of fresh cream.
2 tablespoons powdered sugar.
8 passion fruit.
How long should it be in the oven for?
Ganhou mais uma inscrita 😃😋🥰👏👏👏👏
My Nigella😁😄💙👍
OMG looks sooo delicious I wish You can tell me how to make the cream to be complete 😋😋😋👍👍👍❤️
Just whip the cream to make it thick and smooth, so it just won't pour, but can still be formed. It should be well aerated in the process, but short of becoming firm.
Nigella: Now I get to use my favourite TOY!!!
Mr. X: 😳😳😳😳😳😳
😉😎😁😁
Keep in mind: corn flour in the UK is the same as corn starch in the US. :-)
Ah, that makes more sense in the recipe.
long time you well be good to see you
Saludos desde Ecuador....pueden agregar subtítulos en español....gracias
*turns up speed on home mixer whilst at home presumably alone making a dessert for yourself*
“LIVE A LITTLE”
Is cornflour the same as cornstarch?
Lovely! But... how long in the oven on 180 en how long on 150???
The minute you put in the oven reduce to 150, as it will take around 15 min. to reach that temperature.
@@Boooooooooooooop Actually, it's not in the 'Nigella Bites' cookbook and it's not on her website. However, other pavlova recipes use the same temperatures and have the pavlova in the oven for an hour, regardless of whether it's a four-egg-white or six-egg-white recipe.
Pop Top 10 - No, it’s not there.
A standard metric tablespoon in 20gr or 20 mls in Australia. 1 standard metric cup is 250mls.
@Françoise J A Standard metric tablespoon in Australia is 20 mls. www.taste.com.au/healthy/articles/weights-measurement-charts/vnepuhic
quite a time taking process...
#kashundithebengalikitchen
❤❤❤
Hmmm so a time before Nigella used the term Glistening in her cooking 🤔
is the cream whipped without sugar? She didn't mention the sugar. Or she did and I missed it.
Really doesn't need it
Thank you mam love you
🥰🥰🥰
❤
Modern family gang where y’all at
👍👍👍
She is getting younger & prettier every year 😍
This video is from the early 2000’s.
Que nervosa, até aflige!
Se ve exquisito, pero, por favor, tradúzcanlo al español. Gracias.
Aw man, we miss the part where Bruno toddles in wearing his jammies and helps himself with his hands! 😞
Hey thank you for honoring a very traditional New Zealand invention.
hmmm.... Australian I heard.
@@stephaniebattershill4589 No, you convicts ripped N.Z off.
@@conmanumber1 I'm not Australian, but I hear the kiwi fruit isn't from New Zealand either 😂
@@stephaniebattershill4589 Sorry Madame you are totally wrong. It's called the Hayward Variety thank you very much.
Was this really taped 2 years ago? She looks so young!
No
I have never have been a fan of pavlova/meringue because I find the sweetness of it too strong which is weird for me since I have a big sweet tooth so that is why I never eat it.
Nigella when she was younger was alot more high strung! lol
her husband was dead/dying around this period, so probably a lot to do with it.
1:05 i doubt that 😂 is ur fav toy
🤤
can I use lemon instead?
i think that'd taste great!
Yes, but the pavlova gets a bit darker.
She has a lemon pavlova recipe you should check it out
Please post recipes.
😳 = me realising #NigellaLawson will probably never even read this comment on a YT video from two years ago, let alone answer .... Ah, the struggle is real #tryingtokeepupwithtechnology #lockdownloco #covidcrazy
Hi Nigella, I've got so much passion for cooking and I try basically all your recipes and all of them are superb ..you are an amazing and smart women and I love the way you doing your program so natural , sexy , sweet and full of knowledge . I haven't got to much patient I'm crazy to get done everything as quickly as I can and sometimes it works and sometimes I make a big mess, which is so much fun - like you said, nothing is perfect . Thank you very much sexy and beautiful sweet girl. xx All my family love you so much . my best wishes MG - Wiltshire- originally from Lima
Your a Beautiful Lady, But that is a Good looking cake.Cheers !
Whoah. I'm taught to bake meringue cake, furthest down in the oven.. 🤔
EmmelineSama I do too as well. I can't tell you how many recipes I've seen that have you baking it at a much higher temperature and for longer than the recipe I've always used. I've ruined one Pavlova following another baker's recipe so now I just stick to the one I've always used. I hate to waste my time and money so this is a no go for me... 😏
Excellente recette, dommage que la traduction en français soit si nulle et incompréhensible ... ..
Mmmmmmmmmmmm ..... some Australian fries to go with that ????????
Liked by Lulu RusbandiRusman
Need the recipe!
Sbaglio ma è più giovane in questo video
Can we use vinegar instead of vinegar
Nice & new. Yet I wish it was more decorative & looks less messy. Perhaps if you made a syrup out of the passion fruit, and then decorated on the top with passion slices, it would've been more appealing.
She doesn't do decorative plating...... she literally said "neatness is beyond me".....
I don't think you can slice a passionfruit. It's a hard outer casing filled with pulp. You don't want to eat the casing and you just sling the pulp where you feel it should go.
One suggestion though: splot on the bulk of the whipped cream, but whip the rest until it's pretty thick, and pipe a fancy edge around the pav to contain the passionfruit.
If you have tinned passionfruit pulp, it will already be in a sweetened syrup, and have lost some of the astringent tang of natural passionfruit.
LOL. Sliced passionfruit.
@@crapstirrer f off
اللهم اهديها الي الاسلام🌷🌷🌷🌷
She is obsessed with pavlova
🦃🦃🦃...
You're very extravagant. Hence meecrowarvey
Ummm….you need to put your sugar in slower and whisk more so that the sugar is dissolved.
Live a little
@@iAmSVD. Do it right or don’t do it at all.
@@mattaustin4209 I’m just quoting her lol
Yeah I was a kid Nintendo and now my mixer lol 😆😆😆
Bella Thorn lookalike
Nigella:
TYPHOO TEA ..... SHAME ON THEM ...... IT IS TRULY THEIR LOSS
You should get another TEA BRAND and beat them at their own game ....... 👍👍👍👍👍👍👍👍👍👍
Her voice has sure changed over the years...she also speaks much slower now, and enunciates everything much more refined and carefully lol
yes, and she's become slower too.
Three car pull spoons call poop ,hahaha what haha what I know I'm not saying it right but I like love 💕
When you are coking please, keep your hair back!!
She doesn't cook for you! It's a cooking show. If you don't like it, then don't watch it.
Coking lol. She likes that too 😆
Hi, what happened to u. U do not look well. I want ur chubbiness back i look so pretty in ur old look. Come on girl , come back to what u were😊
uumm and the old Nigella would not mention filing nails in the kitchen, and 'live alittle' or would she?. I have saved your choco pav recipe. I was waiting for you to say "pop a few dollops onto the pan, then place your baking paper on top, it would stop the paper from slipping to and fro when placing your pave mixture on top". Still, grateful for your thoughts on how you make a pav.
That passion fruit topping does not look appetizing at all.
But the cream she put over it had uncooked raw corn flour... Which definitely would hav not evenly mixed....
The corn flour was mixed into the meringue, not the whipped cream.
@@mpb3481 it doesnt matter if u sprinkle it over or put it anywhere.. Point is its uncooked....
mohit k The corn flour was folded into the meringue or beaten egg whites which was then baked to make the pavlova. So it was cooked. The cream she spread on top of the pavlova is heavy cream whipped until it was firm. No corn flour was added to it.
Too undidy
The fruit looks horrible. Looks like snot.