Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue with a crisp crust and soft, light inner. Research suggests the recipe originated in New Zealand. Keith Money, a biographer of Anna Pavlova, wrote that a hotel chef in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour.
When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them.
Pavlovas have a habit of deflating and forming cracks when you open the oven. Don’t be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.
Prep Time: 40 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
4 large egg whites at room temperature
1 cup of Castor sugar, also known as “Berry sugar”
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
1 Tbsp fresh lemon juice
Preparation:
Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don’t tear the foil). Set aside.
In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don’t just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
A New Zealand Favorite at Christmas time 
x
A Lamington is a sponge cake in the shape of a cuboid, coated in a layer of traditionally chocolate icing then desiccated coconut. Lamingtons are sometimes served as two halves with a layer of cream and/or strawberry jam between.
Most accounts of the creation of the lamington agree it was named after Lord Lamington who served as Governor of Queensland, Australia from 1896 to 1901. One account claims the dessert resembled the homburg hats favoured by Lord Lamington.
Ingredients
- 1/2 cup butter
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
- 4 cups confectioners’ sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons butter, melted
- 1/2 cup milk
- 2 (8 ounce) packages flaked coconut
Directions
- Preheat oven to 190 degrees C. Grease and flour a 8×12 inch rectangular pan. Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.
- Pour the batter into the 8×12 inch pan. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
- To make the Icing: In a large bowl, combine confectioners’ sugar (icing sugar) and cocoa. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
- Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.
Devine, Lisa x
Posted in Cookies on August 13, 2011
The origin of the name “Afghan biscuit” is a highly debated topic among cookie connoisseurs and history buffs. Theories include:
- Its similarity to the craggy, mountainous landscape of Afghanistan but why Afghanistan, particularly?
- They were invented by a New Zealand woman to send to her beau posted in Afghanistan during the second or first World War. A slight problem in that the recipe seems older than that, plus Afghanistan was neutral territory in World War I, and NZ forces did not participate in the Third Anglo-Afghan war (1919)
- An Afghani gentleman went to New Zealand and made such an impression on baking day that a biscuit was created in his honor, pure speculation
- Its resemblance to an Afghani male, where the cookie base represents their skin color, the dark chocolate icing their hair, and the walnut kernel the turban.
Afghans:
Ingredients: 200g butter, 1/4 c. sugar, 1 1/3 c. flour, 2 Tbsp cocoa, 1 c. cornflakes
Method: Soften butter, add sugar and beat to a cream. Add flour, cocoa and lastly cornflakes. Put spoonfuls on a greased oven tray. Bake in preheated oven, 180C for 15-20 minutes. When cold ice with chocolate icing and decorate with chopped walnuts.
Chocolate icing: 2c. icing sugar. 1/4 c. cocoa. 50g butter. 2-3 Tbsp boiling water. Place icing sugar, cocoa and butter in a small bowl. Stir in boiling water. Beat to a spreading consistency adding a little more water if necessary. bon appetit, Lisa x
Posted in Cookies on August 13, 2011
Anzac biscuits (originally called Soldiers’ biscuits) began around 1915 (during World War I) when soldiers’ wives and/ or mothers would bake and send the biscuits to the troops stationed overseas. The biscuits were ideal because they were cheap to make, non-perishable (didn’t need refrigeration), and gave the men some added nutrition and sustenance. After the landing of Australian and New Zealand Army Corps (ANZACs) in Gallipoli, the biscuits were renamed in honour of those brave soldiers who landed that fateful 25th day of April on the coast of Turkey, now known as Anzac Cove. Today, Australians and New Zealanders alike pause and reflect on Anzac Day, and take time to remember those fallen soldiers – as well as those who served – in times of war in service to their country, their flag, their people, their customs and traditions, and the freedoms that we enjoy today as a result of those efforts. There are dawn and memorial services held all around the country on Anzac Day which people attend to pay tribute to their forebears.
ANZAC Biscuits:
Ingredients :
100g butter. 1 Tbsp golden syrup. 1/2 c. sugar. 3/4 c. rolled oats. 3/4 c. flour. 3/4 c. coconut. 1 tsp baking soda. 1 tsp hot water.
Method:
Melt butter and golden syrup - cool. Add sugar, rolled oats, flour and coconut mix together. Dissolve baking soda in hot water and add. Roll into balls and place on oven try, flatten biscuits with a fork. (It is up to you how much you flatten the biscuits, I prefer to not flatten too much). Cook in a pre-heated 180C oven for 15 minutes or until cooked. Enjoy, Lisa x
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