Home Actor Martin Henderson HD Instagram Photos and Wallpapers March 2022 Martin Henderson Instagram - Nothing more to say…♥️ #dontloosesightofwhatsimportant

Martin Henderson Instagram – Nothing more to say…♥️ #dontloosesightofwhatsimportant

Martin Henderson Instagram - Nothing more to say…♥️ #dontloosesightofwhatsimportant

Martin Henderson Instagram – Nothing more to say…♥️ #dontloosesightofwhatsimportant | Posted on 19/Aug/2021 07:45:33

Martin Henderson Instagram – My falls are more spectacular but this scenery was a close second. #getoutside (if you’re not in lockdown) #natureheals
Martin Henderson Instagram – Now that I have your attention with this ridiculous cuteness….here’s the pavlova recipe. Get baking you beauties!!! Make sure to tag me in your pav pics 🍰 Pavlova · 6 medium egg whites · 1 ½ cups caster sugar (baker’s sugar, berry sugar) · 2 teaspoons cornflour (corn starch) · 1 teaspoon white vinegar • 1 teaspoon vanilla extract INSTRUCTIONS 1. Preheat oven to 130 degC/265 Fahrenheit (not fan bake). Line a baking tray with baking paper, and mark a 18-20cm circle on it. 2. Place egg whites in a clean, dry bowl and whip with an electric beater until stiff peaks form. 3. Gradually add caster sugar (bakers sugar/berry sugar but granulated is ok if you can’t find these) whilst continuously beating. Continue beating on high speed for 10 minutes until all the sugar has dissolved and the meringue mixture is very thick and glossy. 4. Beat in cornflour, vinegar and vanilla. 5. Spoon meringue mixture into the circle on the baking paper, making sure the base is covered well. 6. Bake in oven for 1 hour 15 minutes. Turn off oven and leave to cool in the oven completely without opening the oven door. Don’t worry if the pavlova has a few cracks in it – this is completely normal, and it will be covered up with cream later anyway! Once cooled, the pavlova can be stored in a large dry, air-tight container for a few days. Can be decorated with whipped cream and fresh berries OR Lemon curd RECIPE Whisk 4 egg yolks with ½ cup caster sugar in a medium-size glass or metal bowl, until well combined. Whisk in ½ cup freshly squeezed lemon juice. Sit bowl above a pot of gently simmering water (or use a double boiler) and stir mixture continuously with a wooden spoon until mixture is a sauce consistency and has thickened enough to lightly coat the back of the wooden spoon, about 10 minutes. Set aside in the fridge to cool before using (it will thicken as it cools).

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