Arcadia New Zealand

The Aussies might occasionally beat us at rugby and even more occasionally at cricket but NZ definitely wins the argument, which has been raging since 1935, over which country invented the pavlova. After intensive research, the Oxford English Dictionary (no less) declared in 2010 that NZ made the first pavlova in 1926 to commemorate the visit of Ana Pavlova the famous Russian ballerina. Apparently the shape of the meringue represents the tutu and the whipped cream represents the froth of the skirt.

There has been some great pavlova decorating by you, our students, over the past few weeks – check out the designs, and not a frothy ballet skirt in sight!

Recipe:

Pre Heat oven to 120c/ 248F. Use a clean glass or metal bowl                       

Ingredients:
3 Egg Whites
1 cup sugar
1 teaspoon vinegar
1 tablespoon cornflour – you can leave this out.
1 teaspoon vanilla essence

Directions:
Beat egg whites until stiff (forms peaks). Add sugar - heaped tablespoon at a time - beating well after each addition. This should take at least 10 minutes. Then sprinkle vinegar, cornflour and vanilla essence into mixture. Beat until blended.

Spoon onto baking paper on a baking try – make a cake like shape. Put into oven for 1 hr then turn oven off and leave in warmth for as long as possible – I try and leave it in overnight.

Lemon Curd Recipe

Make this if you want to use up the egg yolks, otherwise just put a layer of cream first and then decorate with fruit.

Ingredients:

3 egg yolks, 1 tsp grated lemon peel, 4 tablespoons lemon juice, ½ cup sugar, 50 grams butter.

Place all the ingredients in a bowl and put bowl on top of a pot with boiling water, turn element on to keep water hot while you stir the mixture until it thickens a little – about 10 mins. Leave it to cool and it will become very thick.

Decorate pavlova with lemon curd, whipped cream and fruit on top. Think of NZ when you eat it!