Back in January, I was unexpectedly offered a full time position at my day job. Being a single mum, the extra income would be very welcome and I’d benefit from the extra experience it would bring. I was ecstatic, and obviously accepted without a second thought, I would have been silly not to.
However, I soon realised that I’m not actually superwoman, despite my self-protests! Juggling a full time job with having a chronic illness, and being a sole home-maker/mum and a top notch blogger (Ok, slight exaggeration there maybe… Oh ok, a huge exaggeration then!), meant one of them had to give!
So my poor little blog has become a little neglected lately, bless it’s cotton socks! I had to make a decision. I could either let it go by the wayside and leave it floating around internet space feeling lonely and unwanted. Or I could go with Plan B, and rope in some very kind, helpful guest bloggers to keep it ticking over. So that’s exactly what I did!
Today, I’d like you to meet the lovely Melanie, who has a delicious treat in store for you! I’m just off to pop the kettle on, so get comfy and read on…
Hello my name is Melanie Edjourian and I write a blog called Melanie’s Fab Finds. My blog is pretty varied with a range of topics, reviews, recipes and competitions. Becky recently reached out and asked me to guest post on Hectic Dia-BEC-tic, and I happily agreed! As I am such a foodie I decided on a gorgeous, sweet and tropical recipe that will not only look great, but also taste amazing and is sure to be a winner with your dinner guests.
My recipe is:
Mango, Vanilla and Passion Fruit Pavlova
Whites of 5 eggs
2 tsp Corn flour
1 tsp White wine vinegar
300g frozen mango, you will need to thaw this
300ml double cream
1tsp vanilla essence
In a bowl combine the sugar, egg whites, corn flour and vinegar until it is thick and fluffy. You know it’s ready when you can tip the bowl upside down and it barely moves.
Place this on a baking sheet, pile it as high as possible trying not to flatten it out too much.
Add 2 tsp of the mango puree to the centre and with a toothpick, make a pretty pattern. Save the leftover puree in a sealed container in the fridge.
Cook the pavlova for 1 hour and 40 mins at 120 degrees.
Turn the oven off and leave it overnight to cool.
When you are ready to serve the pavlova, add the vanilla to the cream and mix gently so it doesn’t thicken too much and lose it’s shine. Spread over the pavlova, then place 70g of the mango into a nutribullet or blender and blend until it is smooth. Top with the mango pieces and drizzle the pureed mango over the top.
What do you think of Melanie’s recipe? I think it sounds absolutely delicious and one that I’m going to try soon, a little treat for Cici and I! How many carbs do you think the dessert contains? I’m getting pretty good at guesstimating my foods now, and my pump tells me exactly how much insulin to give based on the amount of carbs I consume. I’ll let you know how I get on!