Post by NancyRogers on Dec 18, 2003 9:27:14 GMT -6
G'day from Downunder Nancy,
Firstly, a very Merry Christmas to you and yours.
While you hope for snow, we here in Australia are sweltering in 30 - 40 degree celcius heat. Most Aussies will spend the holidays on the beaches with cold fare such as sea food, salad and don't dare forget the beer! LOL This has become the norm now, although the tradition of mum sweating in a hot kitchen cooking the leg of pork, chickens & duck plus the roast vegetables (not forgetting the plum pudding with brandy sauce) still occurs with the older generation.
I wish each and every reader of this newsletter a safe, great holiday season and
God Bless You All.
Now, down to the business end:
The following Pavlova recipe is for Sarah who used to live in NZ. Credit for this goes to Margaret Fulton's book of Pudding and Desserts and this is one of my
favourites.
4 egg whites
1 1/4 cups caster sugar
1 tablespoon cornflour
2 teaspoons vinegar
1/4 teaspoon vanilla essence
Filling:
300ml carton cream
2 bananas, sliced
1 small pineapple, cut into cubes
2 passionfruit, halved and pulp removed
2 peaches, peeled and sliced
Whisk the egg whites until stiff. Add the sugar, a tablespoon at a time, whisking until the meringue is very stiff. Whisk in the cornflour, vinegar and vanilla.
Pile the meringue onto a baking sheet or greaseproof paper and spread into a 9 inch (23cm) pan. Hollow out the centre slightly and bake in a preheated, cool oven 150 (C) or 300 (F) for 1-1/2 hours.
Cool, then remove the paper and place the pavlova on a serving dish. Whip the cream until stiff and fold in some of the fruit. Pile into the pavlova and decorate with the remaining fruit.
Serves 6 - 8
Lyn
Firstly, a very Merry Christmas to you and yours.
While you hope for snow, we here in Australia are sweltering in 30 - 40 degree celcius heat. Most Aussies will spend the holidays on the beaches with cold fare such as sea food, salad and don't dare forget the beer! LOL This has become the norm now, although the tradition of mum sweating in a hot kitchen cooking the leg of pork, chickens & duck plus the roast vegetables (not forgetting the plum pudding with brandy sauce) still occurs with the older generation.
I wish each and every reader of this newsletter a safe, great holiday season and
God Bless You All.
Now, down to the business end:
The following Pavlova recipe is for Sarah who used to live in NZ. Credit for this goes to Margaret Fulton's book of Pudding and Desserts and this is one of my
favourites.
4 egg whites
1 1/4 cups caster sugar
1 tablespoon cornflour
2 teaspoons vinegar
1/4 teaspoon vanilla essence
Filling:
300ml carton cream
2 bananas, sliced
1 small pineapple, cut into cubes
2 passionfruit, halved and pulp removed
2 peaches, peeled and sliced
Whisk the egg whites until stiff. Add the sugar, a tablespoon at a time, whisking until the meringue is very stiff. Whisk in the cornflour, vinegar and vanilla.
Pile the meringue onto a baking sheet or greaseproof paper and spread into a 9 inch (23cm) pan. Hollow out the centre slightly and bake in a preheated, cool oven 150 (C) or 300 (F) for 1-1/2 hours.
Cool, then remove the paper and place the pavlova on a serving dish. Whip the cream until stiff and fold in some of the fruit. Pile into the pavlova and decorate with the remaining fruit.
Serves 6 - 8
Lyn