Traveling for Dessert...

It's Travel Tuesday...

My brother-in-law's wife is from New Zealand (actually born in England... grew up in New Zealand)... and she always makes Pavlova... something I never tried before her.  Anyway... a few weeks ago I read a post about Pavlova and someone commented that is was terribly sweet and I commented back that my relative's was not... sooooo while visiting family recently I asked for her recipe and she pulled out this book...

The Edmonds Cookery Book is the quintessential guide to traditional New Zealand cuisine. It was first published as The Sure to Rise Cookery Book in 1907 [1] as a marketing tool by a manufacturer of baking powder, but it is now known as a Kiwi icon. (Edmonds has since become a brand within Goodman Fielder.) The front cover shows the old factory on Ferry Road in Linwood, Christchurch (since demolished) and their slogan "Sure to Rise". Only two copies of the first edition are known to survive. [1] The cookbook has gone through many editions in its 100-year history. In 1955, a "De Luxe" edition was introduced, and had gone through 57 reprints by 2006 [2]
The book has been described as "as much a part of New Zealand kitchens as a stove and knife", and that at one time it was 'sent unsolicited to every newly engaged couple in New Zealand."[3]
Edmonds recipe books have sold over 3,000,000 copies. It remains New Zealand's fastest selling book with over 200,000 copies sold in one year.(via Wikipedia)

New Zealand (of course my relative says NZ) and Australia have a little dispute over who developed the "pav"... you can read the story here... Origins of Pavlova

(image via Martha Stewart)

Pavlova recipe via the Edmonds book...

3 egg whites
3 tablespoons cold water
1 cup caster sugar (superfine sugar)
1 teaspoon vinegar
1 teaspoon vanilla essences
3 teaspoons cornflour (cornstarch)

Preheat oven to 150°C (equals 302°F... conversion formula is °F = (9/5 °C)+ 32°). Using an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour. Line an oven tray with baking paper. Draw a 22 cm (approximately 8.5"... 1 inch = 2.54 cm) circle on the baking paper. Spread the pavlova to within 2 cm of the edge of the circle, keeping the shape as sound and even as possible. Smooth top surface over. Bake pavlova for 45 minutes, then leave to cool in oven. Carefully lift pavlova onto a serving plate. Decorate with whipped cream and fresh fruit.
Serves 6

Let me know if you try it... I have never made it.... but I have eaten it and LOVED it!  Ooooh and please make sure you make REAL whipped cream... it makes a difference... ENJOY!!!

See you tomorrow OUTDOORS!

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