Pavlova, NZ Food, New Zealand Guide Book - weather, language, music, natural and political history.

How to make a Pav

Recipe I

By Alistair Veitch aveitch@cs.ubc.ca - 1 Jan 1994

OK. Having just baked two of the things for our annual Christmas BBQ for fellow Kiwi friends stranded in Vancouver, and having had no complaints...

Ingredients:


	3 egg whites (4 if small eggs)
	1 pinch salt
	3/4 cup berry sugar (castor sugar in NZ)
	1/4 cup ordinary sugar
	1 tablespoon cornstarch (cornflour in NZ)
	1 teaspoon lemon juice or vinegar

Method:

Beat egg whites and salt until stiff peaks form. Add the berry sugar *gradually*, beating all the time. It's most important that their be no undissolved sugar. By this stage you should have a reasonably thick white (almost shiny) gloop. Mix the sugar and cornstarch together and gently fold into the mix with the vinegar. Scoop mixture onto a baking tray (try to keep it reasonably circular and don't let it spread out too much), and bake for 30-40 mins at 250-275 F. Let cool in the oven (I generally make them in the evening and let them sit overnight).

Notes:

Hope this clears up the NZ/American ingredient names... I find that a light greasing of the baking tray and a dusting of cornflour is the best thing to stop the pav sticking. Kiwifuit and/or strawberries are of course the traditional toppings (in addition to large amounts of whipped cream...) Vancouver put on the usual rain and cold for the BBQ, but Christmas/ New Years doesn't seem complete without one....

Cheers,
	Alistair
-- 
| Alistair Veitch                                    aveitch@cs.ubc.ca |
| Computer Science                                     +1 604 822-9407 |
| University of British Columbia,                                      |
| Vancouver, Canada                                                    |


Recipe II

By Noeline McCaughan noeline@styx.equinox.gen.nz 31 Dec 93
Adis  Israngkura (tuk@unity.cc.edu) wrote:

: please help me make a Pavlova. 

Clear the decks and stand back!!! Here comes "Aunt Daisy's" recipe for a real N.Z. Pavlova.

Pre heat the oven to 250° f

 4 egg whites,                    3/4 cup caster sugar
 1 teaspoon cornflour,            1 teaspoon vinegar
 1/4 teaspoon vanilla essence     a small pinch of salt

Method: Beat egg whites and when soft peaks form add sugar very gradually, beat until very stiff, continue beating and add salt then vinegar and vanilla a few drops at a time, beat in the cornflour and keep beating until the mixture is really glossy and will stand when cut with a knife.

Cover an oven tray with a sheet of cooking paper, tip the pav. mix into the centre of the tray and spread it into a round about 8 - 9 inches across, leave the centre slightly dished. place on rack in centre of oven and cook for one hour, then turn oven off and leave until oven is cold.

DO NOT OPEN THE OVEN DOOR AT ANY STAGE WHILE COOKING UNTIL IT IS COLD.

Secrets of Pav. making are: Use an electric food mixer, (the bowl should be clean and perfectly dry) and beat the mix until it is as smooth as you can get it, any undissolved sugar generally goes gummy and spoils the texture. Do add sugar sloooowwwllllllyyyy, I put it in a dessertspoon at a time sprinkling it across the surface with a good interval between additions to enable it to mix well. You should not use ordinary granulated sugar that just about guarantees a flop!

The same rules apply to the liquids, add a drop or two at a time and you MUST keep beating as you do so.

This pavlova has a slightly crisp outside and is like marshmallow on the inside. I dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours. Sometimes I make a creme patisserie and use that instead of the whipped cream.:-d

I usually make this pav at night, that way I can go off to bed after the oven is turned off and I take it out in the morning.:-) It will keep several days if placed in a sealed container. Relative humidity at the time of making is a factor to take into account and can affect the results dramatically leaving the outside really gooey, however it is still edible.

I hope this works for you as it does for me, the recipe is over sixty years old and is in the Aunt Daisy Cook Book the N.Z. cooks bible.

Regards,
Noeline McCaughan.
[let's hope Aunt Daisy doesn't sue]
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Subject: Re: Anybody have a Pavlova Recipe?
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In article <2nc6n7$eke@netnews.upenn.edu> (Joseph O'Keefe) writes:
>I urgently need a recipe for a Pav, does anybody have one?  None of my
>american friends have ever heard of one, and I cant get a recipe here
>(Pennsylvania).  I would really appreciate it if somebody could post a
>recipe or send it too me.
>
>Joseph O'Keefe
>OKEEFE@wista.wistar.upenn.edu

This is the simplist pavlova recipe I know- even I can usually get it to turn out! Also tastes as good as many of the more complicated ones I've tried.

4 egg whites
1 teaspoon vanilla essense (ie 5 ml)
2 teaspoons vinegar
1 cup sugar

Beat the egg whites until very stiff
Fold in vinegar and vanilla
Add sugar, and beat until smooth

Grease oven tray
Preheat oven to 150 oC (=300 oF)
Place pavlova in oven, and immediately reduce temperature to 100 oC

Cook for 90 minutes

If cooked correctly (as all ovens vary), should be crunchie on the outside, and like marshmellow on the inside

To serve: Sliced Kiwifruit (peaches, strawberries or whatever) atop whipped cream (250ml of cream per pavlova), with icing sugar being added to the cream during whipping to ones own taste (I put about 0.5 cups in).

-------------------------------------------------------------------------------
 James A Yetman             yetmanj@qed.econ.queensu.ca      "If only there
 Economics, Queen's U              Kiwi in Exile             were benevolent  
 ONT K7L3N6, Canada       Disclaimer: I have no opinions     dictators..."



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