Aunty Elaine’s Pavlova Recipe

I remember the time that Aunty Elaine made this pavlova for my beautiful friends, Véronique and Yannick, when they visited from France some years ago.  I know that both Véronique and Yannick have very fond memories of Aunty Elaine and Uncle Paul, and Aunty Elaine wrote this recipe out for me so that I could email it to Véronique after she returned home to France.

Aunty Elaine's Pavlova
Prep Time
15 mins
Cook Time
1 hr 30 mins
Cooling
4 hrs
 

Such simple ingredients, and always such a treat.

Category: Dessert
Style: Australian
Keyword: Family Recipes, Gluten Free, Gluten Free Dessert, Meringue, Pavlova
Quantity: 8 serves
Author: sbaskitchen
Ingredients
  • 4 egg whites
  • 1 cup caster sugar
  • 1 tbsp boiling water
  • 2 tsp vanilla essence
  • 1 tsp white vinegar
  • 1 tsp corn flour (see note below)
Instructions
  1. Preheat oven to 120˚C.
  2. Line a baking tray with baking paper.
  3. Beat egg whites until soft peaks form.
  4. Gradually add the caster sugar, a little at a time, beating between each addition, until all of the sugar is incorporated and dissolved.
  5. Add the boiling water, vanilla, vinegar and cornflour and beat until combined.
  6. Spread the meringue in a circle on the prepared baking tray, ensuring that the meringue is 6-7 cm / 2.5 inches thick.
  7. Bake for 1 hour 30 minutes. (see note below)

  8. Turn the oven off and allow the pavlova to cool completely in the oven.
  9. To serve, invert the pavlova onto a serving plate, spread with whipped cream and top with fresh fruit of choice.
Notes

All ovens are not the same!  I find that I need to bake the pavlova for an additional 20 minutes in my oven, as it was still a little soft at the one and a half hour mark.

If making gluten free, you will need to ensure that the cornflour that you use is gluten free.

 

Until next time…

Bon appétit!

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Roasted Tomato Soup with Sour Cream and Pesto

Looking for a simple soup to make for our Sunday evening meal, this was perfect.  I used home canned/preserved Roma tomatoes from the larder, homemade chicken stock from the freezer, homegrown garlic and thyme, and pantry staples – onion, olive oil, salt, pepper and sugar.  With homemade pesto and some sour cream in the fridge, I couldn’t help but gild the lily…

When writing up the recipe, I chose to change out the home canned/preserved tomatoes for what most have easy access to, that is store bought canned tomatoes.

Roasted Tomato Soup with Sour Cream and Pesto
Created from a few simple ingredients on hand - from the larder, the freezer and the garden.
Author: sbaskitchen
Ingredients
  • 2 x 400g cans of Roma tomatoes
  • 1/2 red onion thinly sliced
  • 3 cloves of garlic sliced
  • sprig of thyme
  • 2 tsp extra virgin olive oil
  • Salt, pepper and sugar to season
  • 250 ml chicken stock
  • Sour cream or crème fraîche to finish
  • Basil pesto to finish
Instructions
  1. Preheat oven to 200˚C.
  2. Lightly grease a baking dish that is large enough to hold all ingredients.

  3. Place the tomatoes, onion, garlic and thyme into the baking dish, drizzle with olive oil and season lightly with salt, pepper and sugar.

  4. Bake in preheated oven for 30 minutes.
  5. Remove from the oven, add the chicken stock, and then return back to the oven for a further 20 minutes.
  6. When done, remove the sprig of thyme and carefully remove the leaves from the sprig adding them to the tomato mixture (it will be hot, but once removed cools quickly.
  7. Allow the tomato mixture to cool a little and then carefully pour it into a blender and process until smooth and creamy.

  8. Check seasoning, adjusting if necessary.

  9. Serve hot in individual bowls with a dollop each of sour cream and basil pesto.
Notes

If you do not have sour cream and/or basil pesto, a simple drizzle of extra virgin olive oil would also be the perfect finish for this delicious soup.

 

Until next time…

Bon appétit!

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Gifts from a Neighbours’ Garden

A knock on the door, and I was greeted by a neighbour, holding up a large whit plastic bag.  “Can you use some apple cucumbers?” he asks.  “Oh, yes please?” I reply.  He then handed me the bag with 12 or so apple cucumbers inside.  Another lady from across the road had told him that I cook, and she was sure that I could use them.  I asked if he likes pickles, and promised to return some of his produce in a jar. Continue reading

The Pebble Church

The Pebble Church – A brief History

I hope that you find this little church as beautiful as we all did.

St Peter’s Anglican Church, known as the “Pebble Church”, is located at 367 Dunolly Rd, Carapooee,  approximately thirteen kilometers south of St Arnaud in Western Victoria, Australia.  During the gold rush the area was called ‘St Peter’s Diggings’, but known by the local Aborigines as ‘The Carapooee’, (“an earthly paradise”).  It was to here that many miners and their families made their way in the 1800’s.

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Discovering Little Treasures

During our final visit to our family home, my sisters, Sonnie and Jan, and Gary and I took a half day away from the packing and cleaning to explore what used to be our greater back yard.  The plan – to deliver more goods to St Vincent de Paul in St Arnaud, to have lunch at the cafe “Country Delights” which is housed in an historic building opposite the beautiful Botanical Gardens in St Arnaud, and finally a drive to the wineries in nearby Moonambel.

So with the morning’s work complete, we loaded up Jan’s car, climbed in, and headed off.  First stop, and we unloaded yet another stash of goodies that hopefully will find a new home via the St Vincent de Paul Op Shop.

Next stop “Country Delights.  What a beautiful old building, I think it used to be the offices of what was once the Kara Kara Shire, and was constructed in 1902 using locally made bricks.  The interior was beautiful, the high timber ceilings, the windows and the artwork on the walls.

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