Food, enjoyable & something I desire to learn. It’s not that I can’t cook at all, but I’m relatively poor at it. Several of my siblings are cooks by profession, I should have been able to pick up some knowledge from them. It seems that my son Karl Anton has a talent for it. I have loads of inspiring food books but it’s with them as it is with my interior design books, nice to browse through but no energy to take hold of these projects. I watched Hells kitchen & other similar TV-shows but I ended up analysing things from the human perspective. It was more exciting & interesting with behaviours & attitudes as well as expectations – how they dealt with difficulties. By observing others, you get to know yourself, I think. Anyway, when I began to research food images, I discovered that I, quite unconsciously, choose pictures of deserts. Now, why would I do that:) Images from pinterest.com / Pavlova receipt from donnahay.com.au
Pavlova / 150 ml egg white (approx. 4 eggs) 1 cup (220g) caster (superfine) sugar, 2 tablespoons corn flour (cornstarch), sifted 2 teaspoons white vinegar, 1 cup (250 ml) single (pouring) cream, ½ cup passion fruit pulp (approx. 4 passion fruit) 250g strawberries, hulled & halved. Preheat oven to 150°C (300°F). Place the egg white in the bowl of an electric mixer & whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff & glossy. Add the corn flour & vinegar & whisk until just combined. Shape the mixture into an 18 cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) & bake for 1h & 20 minutes. Turn the oven off & allow the Pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the Pavlova, top with passion fruit & strawberries & serve immediately. Serves 8–10 pieces. You’ll know when the meringue is stiff & glossy because the mixture will have tripled in volume & stands up when the beaters are lifted. The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell. Store your Pavlova, undressed, in an airtight container at room temperature for up to 5 days.
Take care / Marie