For progress on my stitching I thought I'd share with you some of our favorite Australian and New Zealand dishes that I still cook. As my dd #3, Hollie will be coming home for a week from boarding school in 3 weeks time. I've been thinking about all the dishes she loves and doesn't get at school and deciding on some meals for when she's home. Number 1 on her list is always Pavlova, one of our all time favorites.
4 egg whites
1/2 teaspoon salt
1 1/2 cups castor sugar (granulated white sugar)
1/2 teaspoon vanilla
1 teaspoon vinegar
1 tablespoon cornflour (cornstarch)
Fresh double cream
Fresh or canned fruit
Combine egg whites and salt, beat until soft peaks form. Gradually add sugar, a tablespoon at a time, beating well after each addition. (It should look stiff and shinny). Lightly fold in vinegar, vanilla and the corn flour. Turn onto a prepared (greased and floured) round plate and mould into a round shape (approx 40 cm in diameter) with an indentation in the centre. Bake at 250 degrees F for 1 1/2 hours or until firm to the touch. Cool in the oven.
Once cooled whip the cream and spread on top of the pavlova and top with either fresh or canned fruit.
In 1935 ert Sacse, a chef at Perth's Esplanade Hotel, created that gorgeous dessert, the Pavlova. He named it after the Russian ballet dancer, Anna Pavlova, who was a guest at the hotel.