Phoenix Fights

Fighting the FEAR, depression and BDP on a daily basis AND making my own bread. Bring it on 2016….



Today was a bit of a bummer as I was supposed to go to a friends for tea and cake and had planned to make a Passion Fruit Pavlova to take along with me.  I even made the passion fruit curd last night in preparation in order to save time.

But my stinking cold is worse, and, as producing numerous snotty tissues at the table, is (a) bad manners (b) gross, and (c) tends to kill peoples appetite, I had to do the decent thing and bail 😦 .

But I was left with jars of fresh curd, two egg whites and a fridge full of fresh ingredients, and if you read this blog you will know I hate wasting food, so what to do?

I could have made the Pavlova regardless but there’s only one of me and I’d have ended up eating it all and doubling in size which is not an option, so I decided to make some ice cream.  It’s kind of like a frozen Eton Mess rather than the traditional stuff, but none the worse for that 🙂 .

Whilst there are three stages to this, you can just buy the fruit curd of your choice and ready made meringues, then just go straight to Stage Three and make your ice cream.  I had egg whites to use up so making my own meringues was a no brainer, but the passion fruit curd is definitely worth the effort.

STAGE ONE – Making the Passion Fruit Curd

This is the recipe I follow, courtesy of Queen Nigella of the Badunkadunk; it’s quick easy and the end result tastes amazing!

The only tips I would add is really squeeze your pips (missus) against your sieve and get as much juice out as possible, and when you have your curd on the stove do not stop stirringIt may seem like nothing is happening for ages, but when it eventually thickens it does so really quickly, so don’t risk leaving it for a minute whilst you put the kettle on, it’s not worth the risk!  If you do take that risk however (tsk, tsk..) and you see any lumps, get it off the stove and beat it with a wire whisk and if you’re not too late, that should fix it.

And there you have it!  Two and a half jars of deliciousness.


STAGE TWO – Making the Meringues

It would be no biggie if you bought these (They sell them in M&S), but you are likely to get a more ‘squidgy in the middle’ end result if you make your own, and it’s very easy.


2 egg whites (you will have these left over from the curd if you’ve made your own)

100g caster sugar


1. Heat your oven to Gas Mark 2, and line a baking tray with greaseproof paper.

2. Put your egg whites in a clean, grease free glass bowl and slowly beat with an electric mixer or whisk until they start to foam, then increase the speed and beat until they are stiff and hold their shape.

3. Then, adding the sugar a spoonful at a time, you beat it at high speed until all the sugar has gone and you are left with glossy peaks.  It should look something like this.


4. Then, rush out of the room, sneeze, curse, blow your nose for about the one thousandth time, wince, go put some Vaseline on it, then wash your hands.  Return to the kitchen.

5. Spoon blobs of the meringue onto the baking tray.  Remember they don’t have to look pretty as you will be chopping them into bits and putting them into your ice cream.  I did eight.


6. Put them into the oven, turn it down to Gas Mark 1 and bake for an hour.

7. Give yourself a much needed sugar rush by eating any left over meringue in the bowl, then lie on the sofa for the come down, nursing a Lemsip.  Feel sorry for yourself.

8. After an hour, turn the oven off and let it and the meringues go cold.  And then they’re done!  Ta da!  Crispy, squidgy yum, yum.


STAGE THREE – Making the Ice  Cream


300 ml of whipping cream or double cream

125g of Greek yoghurt

150-200g Passion Fruit curd (more or less according to taste)

3-4 meringue nests

1 passion fruit


1. Beat the cream with the electric mixer until thickened but not too stiff.

2. Gently stir in the yoghurt, the seeds of the passion fruit, and three quarters of the curd.  Taste and add more until you are happy with the flavour.

3. Break up the meringue nests and stir in quickly.  The pieces can be a small or as large as you like, but you are more likely to retain a bit of texture if they are bigger.


4. Spoon into a shallow container, level off then quickly ripple through more curd if you wish.

5. Put into the freezer immediately and leave for a couple of hours.


6. Then, if you have any meringue nests left (I did!!) you can fill with some ice cream, pour  over any left over cream and gorge yourself.  Waste not, want not.

The best cure for a sore throat that I know of 🙂



  1. Omg….this looks incredible. Your photos are stellar….the picture of the jars is completely lovely. 🙂

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