Archive for March, 2009
This is my father’s recipe, inherited from his mother, written down for me in 1995 by Peter Haines, the man privileged to have received it in writing from my father. I grew up watching dad make this without the recipe and always assumed that none existed. My fondest memories of this pav are licking the beaters – a memory that I re-enact every time I make it. As far as I’m concerned, no-one has an excuse to complain about pesach cooking – the treat that is pavlova is as kosher for pesach as macaroons … and far more delicious.
- 4 egg whites
- 8 oz castor sugar
- 2 level teaspoons cornflour
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
- pinch of salt
- Beat egg whites until very stiff (your arms that is: make sure the whites are stiff also).
- Mix sugar, cornflour and salt.
- Add above to egg whites one spoonful at a time, beating vigorously after each addition.
- Add vinegar and vanilla and beat again.
- Spoon onto baking tray.
- Cook in oven preheated to 300 F and turned down to 140 F, for 45 minutes.
simmer down notes:
- Anyone who tells you that pavlova requires whipped cream and fruit before earning the title “Pavlova” is lying.
- HOWEVER … the classic rendition of pavlova topped with whipped cream and strawberries is a winner.
- To use up the leftover egg yolks, I recommend making a mock-carbonara sauce for pasta. That post is to follow … although it’s not really in the spirit of the upcoming pesach festival.
- An alternative and probably very unpopular use for leftover egg yokes – add them to an omelette! Who wants an egg white omelette when lovely, rich egg yolks are to be had??
Can I please buy a brush that lasts me more than two years before falling apart? The spikes drop out, the colour or veneer wears out, the non-slip rubber bits atrophy and drop off, the pointless decoration becomes ugly … I know we live in a disposable society, but this is getting annoying!
While you’re sending me suggestions as to where to find a Mason Pearson hairbrush in Israel, can you also find me a sturdy milk frother?
Recently the Bialetti milk frother that I bought in Italy two years ago fell apart – the handle cracked. Technically, it is still possible to heat and froth milk using this device, but pouring is pretty hazardous. After a while of taking the burn risk, we decided to buy a new frother – also Bialetti. This one has a non-stick layer inside for easy cleaning, and is more compact that the last one. But two days ago, I realised that there is also a crack in the handle of THIS frother. What to do?? My Bialetti coffee maker has lasted about four years so far with no signs of giving up the ghost. Now I just need a frother that’s as realiable as that … or go back to drinking black coffee, I guess.