The Hex Part II

I can now proudly claim to be a true Kiwi woman! Last night's pavlova emerged successfully from the Smeg Beast, the Pavlova Hex has been broken and all is good in the kitchen.

The Hex

I do believe that this is the most marvellously mountainous pavlova I have ever seen - look too at its verdant kiwifruit slopes!!

When I was five I had the leading role in our class' production of Sleeping Beauty. I got cursed by the wicked fairy, slept for 100 years with nary a wrinkle to be seen and lived happily ever after in the lap of luxury with Prince Charming.

I hear you wondering what has this in common with me or food for that matter? Well not all that much. I certainly am not escaping the march of time, despite lathering on moisturiser religiously, and Prince Charming is a trout fisherman whose idea of luxury is a sleeping bag AND a pillow in the back of the truck. The sad truth is that I too was cursed as a baby. Some unknown sprite, out of malice or sheer meddlesomeness, cursed me with The Pavlova Hex.

I'm a good cook, I can bake, I can even cook and bake relatively tricksy things, but the elusive Pavlova does not come high and white out of the Smeg Beast. I know the theory behind the Pav. I beat egg whites until they are glossy, satiny, smooth, shiny and a hundred other adjectives. According to each recipe I add the sugar all at once, in thirds, sprinkled in a spoonful at a time. Vinegar, vanilla and cornflour are folded in with all due care and the lightest of hands. The oven is high then turned down, or off, or kept on an even heat for the duration. Still the Pav fools me.

It looks the picture of perfection in the oven, whitely delicate, puffed up with the promise of marshmallowy goodness inside and a crunchy meringue exterior. I think that this might be the one. I let it cool in the oven. And it sinks. Not enough to be an abject disaster, rather just sufficiently to leave a flicker of hope that I am making progress. There is meringue, but it is too thick; there is marshmallow, but it is not inches of pillowy yum.

After a hiatus of almost 9 months, I have decided that it was time to face down my Pavlova demons again. As I type I have a Pavlova in the Smeg Beast. I have used Stephanie David's 'never fail' recipe that my neighbour's 13 year old son whips up regularly. It failed for me last time. This time I have opted for the dunce's heat setting of 2 hours at 120 Celsius. It's looking good. If, in my next post, you see that I write about the virtues of Eton Mess (broken meringue, berries, cream) as a quick and easy dessert, you'll know that I'm still pricking my finger on the Pavlovian spindle...

STOP PRESS: why didn't I find this link earlier?!! It's cream of tartar for the marshmallow and furrows to support the sides....

http://www.taste.com.au/how+to/articles/912/make+perfect+pavlova

It's been a while

Sorry for the dearth of blog-bites cherubs, there has been fooding left, right and centre at Norfolk St over the past few weeks. I suppose I should also confess that the glorious weather Dunedin had last week left me less than inclined to tap away inside on my Mac...

Since my last post it's been all go with Cardrona lamb and slow-cooked quincy pork and extra-manly manfood (pizza and ribs), not to mention aprons galore. My studio looks like a 1934 haberdashery has exploded in it thanks to random assorted pieces of vintage-looking floral cottons everywhere.

Nothing has exploded in the kitchen although I have taken to having no-cook days which are rather relaxing. I have however, developed an unhealthy obsession with Hubbard's Feijoa cereal and would happily eat it for breakfast, lunch and dinner (and indeed have done so on occasion). While I'm sure it is not quite as decadent as eating nothing but braised pork belly and vegetables with beurre blanc, I don't think finishing a whole box of cereal in 2 days is really part of a balanced diet. I now avert my eyes in the cereal aisle...

My manfoodies and I did risotto last Thursday and I must say that it was damn fantastic. I'd forgotten how tasty it is, and at the risk of expulsion from the Potato-Fanciers' Committee, would almost rate it higher than mashed taties as a comfort food. I know, I'm the first to champion a well-squashed Agria with unhealthy (but delicious) amounts of butter and salt, but creamy rice with bacon, asparagus, spinach and Parmesan was pretty fine.

Speaking of things beginning with 'r', I made my first batch of ricotta yesterday. It's so easy! I was inspired by an interview on Radio NZ National's 'Country Life' programme - the things you learn listening to public radio on Saturday mornings! Ate some for morning tea, still warm with passionfruit syrup, mmmm.