Strawberry & Passionfruit Marshmallows

Food, Recipes

To tell you the truth, i’m not really a marshmallow lover, however I wanted to take a stab at making them, and one of the trainers in the gym loves them, which meant I was winning, I got to have a go and didn’t consume the calories ( I had one or two, guilty!)

I used passion fruit essence for a strong tropical taste, and freeze dried strawberry powder. They were intensley fruity, with a pillowy, mallowy inside. This was just one experiment with regards to flavour combination, however you could experiment with your own. There are tons of different essences/extracts on the market and different freeze dried fruits etc. Check out the Meringue Girls for some flavour inspo!


455g/1 lb granulated sugar

1 tbsp liquid glucose

9 sheets of gelatine

2 egg whites

Icing sugar Cornflour

1/2tsp Passion Fruit Essence – I used one by Foodie Flavours

6-8tbsp Freeze dried Strawberry Powder – I used diced strawberry, and used the milling blade on my nutribullet to turn it into a powder. This way you can use it for decoration too!


1. In a heavy based saucepan, bring to the boil the sugar, liquid glucose and 200ml of water. Continue cooking until the syrup reaches 127c/260F on a sugar thermometer.

2. Meanwhile, soak the gelatin leaves in 140ml of water.

3. Whisk the egg whites until stiff. When the syrup reaches temperature, add the gelatin leaves and the water it was soaking in. Be careful, as it will bubble up and will be extremely hot! This is definitley one for the adults, kiddies – stay well away!

4. Continue to beat the egg whites, whilst slowly pouring in the syrup – you can pour it into a metal jug if it is easier for you. The mixture will become glossy and start to thicken. Add the passionfruit extract.

5. Whisk for around ten minutes, or until the mixture has thickened, and can hold its shape on the whisk. Fold in the strawberry powder here. The mixture will now be a really light pastel pink shade.

6. Lightly oil, and dust a 20 by 30cm (aprox.) baking tray with a mix of icing sugar and cornflour. Pour in your marshamallow mixture, level off and top with some more strawberry pieces if you like.


7. Leave for an hour to set, dust your worksurface using some more cornflour and icing sugar, turn out onto the surface and cut the marshmallow into your desired sized cubes. I cut the block into about 8 by 6 giving me around 48 pieces. Roll these in a bit of the icing sugar mix to dry up the exposed, gooey edges.

8. Serve with melted chocolate, or on their own.

Enjoy, and stay tuned for next weeks recipe!

A girl with an appetite for all things creative, Maria x

Caramelled Oranges

Food, Recipes

This dish is a bit of a family tradition that we serve after Christmas lunch, every year without fail. It’s sweet, but is something refreshing to cut through all the lovely rich food we are all guilty of eating around the festive period. Oranges are so lovely in winter time, so sweet and juicy making it a perfect dish to serve to your loved ones after Christmas lunch.


225gĀ Granulated Sugar

500ml Water

6 Oranges and their zest (I used Navel)


1. Zest the 6 oranges

2. Place the sugar, water, and zest in a pan. Boil on a medium heat until the sugar is dissolved and you have a syrup consistency. (Not too thick though, as this forms the ‘sauce’)

3. Freeze the 6 tested oranges for a little wile to make them easier to peel and slice. This stops all of the lovely juice from escaping. We want to keep as much of the juice as we can. They do not need to be frozen solid, just firm.

4. Using a knife, cut the outer skin off, removing the white, bitter pith. and slice thinly making sure to save any juice. I usually use a plate, rather than a chopping board as this saves the juice from running everywhere and creating a mess.

Beware … you’ll get cold fingers! Have a glass of mulled wine, or something hot at the ready!

5. Add the juice, oranges, and syrup into your serving dish. You can discard the zest, or use it to decorate your dish. I placed some of it on a baking tray and dried out in the oven. You can keep this in a sterilised jar and use this to decorate cupcakes.


A girl with an appetite for all things creative,
Maria x