Blueberry meringue roulade!

Before we start, do you say roulade the posh way or roo-laid? I say roo-laid.
Glad we clered that up.
Hi everyone, it's Alice back at it again with the recipe posts. And June the 29th Alice has a sore throat (what's new) and hopes that future Alice and future everyone will be happy and healthy and not ill.
Let's just get on with it shall we?
Quickly though, can anyone else believe how quickly the year is going? It's absolutely insane!
Anyways, the post.
Blueberry meringue roulade
4 egg whites
250g sugar
1 teaspoon vinegar
1 teaspoon cornflour
For the filling
grated rind of 1 lemon
300ml double cream, whipped
150g blueberries
Whisk the egg whites in a large clean bowl until stiff (it will take 5-10 minutes), then gradually whisk in the sugar, a teaspoonful at a time. Whisk for a few more minutes until the meringue mixture is thick and glossy.
Combine the vinegar and cornflour and then whisk into the meringue mixture. Spoon in to a 33 x 23 cm (13 x 9 inch) tin that is lined with greaseproof paper, then spread the mix until it covers the whole tray. Bake in your oven which is preheated to 190 degrees celcius for 10 minutes until biscuit coloured and well risen, then reduce the heat to 160 degrees celcius and bake for 5 more minutes until just firm  and the top is slightly cracked.
Cover a clean towel with non stick baking paper and sprinkle with a little sugar. Turn out the meringue onto the paper and remove the tin. Leave to cool for 1-2 hours.
Fold the lemon rind into the whipped cream, and spread over the meringue, then sprinkle with the blueberries. Carefully roll up the roulade to form a log. Best eaten fresh.

Big love,
A x

The most delicious toffee marshmallow squares ever ever ever

You're not even ready for this. You're about to have the recipe for the most amazing, delicious squares of crunchy bliss ever.
Dramatic introduction over, hi! I hope you're all doing fine, and enjoying the extremely frequent summer uploads!
Hope you like this recipe! x

100g butter
100g marshmallows
100g dairy toffees
150g rice crispies
Put the butter, marshmallows and toffees in a pan and heat until the mixture is smooth and melted.
Place the rice crispies in a bowl and pour over the toffee mixture, and stir well.
Spoon into a tin and press flat. Leave to cool until quite firm then cut into squares.
Hope you liked that little quick recipe.

These are my favourite things ever and I love to make them, they're super simple and I hope you like them too!
Big love
A x
p.s. 100 fabulous points to you if you can guess which app I took the photo on! :)
p.p.s I've just realised looking at my scheduled posts, that the last three have all been baking/ food related, oops!

A-ma-zing chocolate brownies!!!!!!!

Hello
Hi
Aloha
Hey
Hiya

Ok, hi. Side note: I have the hiccups right now and they're really annoying me. Oh, it now appears they've gone. Yayyyy
It's also a Wednesday as I'm writing this, and I have a doctors appointment in six hours. What's everyone doing today?
Anyway, today, as promised, I have my favourite brownie recipe, so enjoy!
This recipe makes 25 heavenly chocolate brownies
Ingredients
375g sugar
275g butter
100g self raising flour
4 eggs
100g chocolate (chocolate chips works best for these)
75g cocoa powder
12x9 inch (30x23 cm) tin
Directions
Preheat your oven to 180 degrees celcius, butter the tin and line the bottom and sides with none stick baking parchment.
Measure all the ingredients into a large bowl and mix evenly until everything is blended. To make it easier for myself, I made sure all the chocolate was in squares. Spoon the mixture into the tin and make sure it is evenly spread.
Bake in the preheated oven for 40-45 minutes or until the brownies have a crusty top and a skewer comes out clean from the middle. To prevent them from burning, for the last 10 minutes I covered them with aluminium foil. Leave the brownies to cool in the tin then cut into squares.
Since my mum has a gluten intolerance I made two batches today, one gluten free and one ordinary, to make them gluten free I substituted the self raising flour for gluten free plain flour and added a quarter of a teaspoon of xanthem gum in.
Oh, side note, the reason the brownies look knobbly is because I put malteasers in them- would not recommend that, the second photo is a better representation of what they turn out like.

Enjoy!
Big love,
A x