FOOD: Salted Caramel Pavlovas

Hello Made By Girl readers! Jen from Pretty Eats here with a gorgeous dessert that is sure
to impress, Salted Caramel Pavlovas. This meringue recipe has been a family stand-by
for ages, and I've been inspired to add a touch of caramel and sea salt. Pavlovas are such a simple cookie to make, don't tell your guests that though! These would also be lovely with fresh berries on top with a sprinkle of powdered sugar.

Salted Caramel Pavlovas

Ingredients: makes 6 pavlovas
• 2 egg whites
• 1/2 tsp vanilla extract
• 1/8 tsp cream of tartar
• Sea salt
• 3/4 c sugar
• Jar of prepared caramel sauce

Directions:

• Preheat oven to 325 F
• Beat egg whites, extract, tartar, and salt until soft peaks form.
• Gradually add sugar. Beat until glossy and stiff peaks form.
• On a parchment lined baking sheet, spoon 3" wide mounds of the mixture.
• Drizzle 1/2 tsp of caramel sauce on each mound. Gently swirl with a butter knife.
• Bake pavlovas for 20-25 minutes. Turn off oven, allow pavlovas to sit in oven for
another 20 minutes.
• Drizzle with additional caramel sauce, sprinkle with a pinch of sea salt, and enjoy!

-post by Jennifer Olson

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FOOD: Watercress Salad with Creamy Poppyseed Dressing

Hi Made By Girl! This is Jen from Pretty Eats coming to you with an elegant & refreshing (end of Summer) lunch, Watercress Salad with Creamy Poppyseed Dressing. The most gorgeous bunches of watercress have been popping up at my local farmer's market and I couldn't resist taking some home. Watercress is a powerhouse food, full of cancer-fighting nutrients, and great in sandwiches and salads. Pairing this peppery green with a light creamy dressing makes for a winning combination!

Watercress Salad with Creamy Poppyseed Dressing

Ingredients:

Poppyseed Dressing
    •    1/2 c plain whole fat yogurt
    •    1/4 c crumbled cheese, such as feta or goat's cheese
    •    juice of 1/2 lemon
    •    2 tsp poppyseeds
    •    1/2 tsp sea salt
    •    1/4 tsp freshly ground pepper

3 cups of fresh watercress

Directions: 

Simply whisk dressing ingredients, adding extra lemon juice to obtain desired thickness. Drizzle over freshly rinsed watercress and enjoy!

-post by jen olson via pretty-eats

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FOOD: Creamy Potato Soup

Hi Made By Girl! This is Jen from Pretty Eats with a gorgeous creamy dish that will warm you up - until Spring is in full bloom!  Love rich flavors but not the guilt? This Creamy Potato Soup with Pancetta & Chives gives comfort food satisfaction in a small package! Incredibly easy to whip up, this method can be used to make just about any vegetable soup you'd like. What I adore about this recipe is it's versatility - it's perfect for a cozy dinner at home yet elegant enough to serve at your next party (don't chives make everything look fancy?) So stay in tonight and snuggle up to this warming, creamy meal.

Creamy Potato Soup with Pancetta & Chives


Ingredients:  serves 2 as dinner /6 as small appetizer

    •    4 russet potatoes / washed, peeled, and diced
    •    1 clove minced garlic
    •    1 cup milk (or your favorite dairy-free milk)
    •    1 cup good chicken stock
    •    4 thin slices of pancetta
    •    1/4 cup creme fraiche (or sour cream)
    •    Kosher salt and freshly ground pepper, to taste
    •    Chopped chives for garnish


Directions:

    •    Boil diced potatoes in a large pot of water until very soft, 8-10 min. Drain.
    •    Over medium heat, pan-fry the pancetta until crispy. Remove from pan and quickly saute the minced garlic for 1 minute.
    •    In a blender or food processor, in 2-3 batches, blend potatoes, sauteed garlic, milk, and stock to a smooth consistency.  
    •    Return blended soup to pot. Add 2 tsp salt and 1 tsp fresh pepper, or more/less to suit your taste.     •    Heat soup over medium heat until nice and warm.
    •    Top with a dollop of creme fraiche, a piece of crispy pancetta, and a sprinkle of chives. Enjoy!

- post by jen olson

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