Happy new year

Long time no see folks. I am sorry but things have been kind of hectic since just before xmas, really. First we had a friend from the US visiting for a couple of days, then I went home to Sweden to celebrate xmas with my mum and my brother. (Oh before I forget, I bought myself a new camera for xmas. A Nikon D3000 SLR). I went back to Norway a few days before new years and started an internship at the study abroad office at Telemark University College on Monday. So, at least compared to my usual lazy standards, I've been busy.

However, I haven't been too busy not to cook up some delicious food to feast on while the temperature outside has been dropping to a freezing -15° C. Let me tell yall, it's freezing outside, it's so cold outside that the lock on ,the inside of, our front door has frost on it. That's cold!!!

I made this delicious chocolate raspberry pavlova for new years, and I'm sure I'll be making it again, it was yummie!

Chocolate raspberry pavlova
(Adapted from Nigella Lawson)
Serves 4-6

For the meringue base:

3 egg whites
150 g caster sugar
1 ½ tbsp cocoa powder
½ tbsp balsamic or red wine vinegar

25 g dark chocolate, grated

For the topping:
250 g double cream
250 g raspberries/exotic fruit/mixed berries
1 ½ tbsp dark chocolate, grated

1. Preheat the oven to 180° C. Line a baking tray with baking parchment.

2. In a bowl, beat the egg whites until they resemble fluffy white clouds.Continue to beat, adding a tablespoon of sugar at a time until the mixture is thick and glossy. Pour in the vinegar, chocolate flakes and cocoa powder, fold in gently.

3. Pour the mixture on to the lined baking tray and flatten some so that you have a fat circle.

4. Place the tray in the oven, then immediately turn down the temperature to 150° C and bake for about 1 hour to 1 hour 15 minutes. When it's ready the top and the sides should look crisp and dry but if you press down on the top you should be able to tell it's still soft on the inside. Turn off the oven and open the door slightly, and leave the meringue to cool completely.

5. Whisk the cream and place on top of the cooled meringue (that you have preferably moved to a serving plate). Scatter the berries over the whipped cream and sprinkle the grated chocolate over the top.