{"id":1122,"date":"2010-07-09T00:41:32","date_gmt":"2010-07-09T07:41:32","guid":{"rendered":"http:\/\/www.thejohnsonsjournal.com\/?p=1122"},"modified":"2010-07-11T17:14:48","modified_gmt":"2010-07-12T00:14:48","slug":"in-the-kitchen","status":"publish","type":"post","link":"https:\/\/thejohnsonsjournal.com\/?p=1122","title":{"rendered":"In the Kitchen"},"content":{"rendered":"

Since its nice and cold outside we have been spending more time indoors, which means the kitchen!\u00c2\u00a0 Since getting a library card, I have been getting a few Aussie cookbooks every couple of weeks to look over.\u00c2\u00a0 This week I got Donna Hay’s Modern Classics Book 2<\/em> and decided to try to make a pavlova.<\/p>\n

Pavlova is basically a meringue topped with whipped cream and fruit.\u00c2\u00a0 Although the pavlova was originally created in New Zealand, it’s definitely an Aussie classic as well.\u00c2\u00a0 We got to try our first pavlova a couple days after landing in Melbourne at a friend’s Australia Day party.\u00c2\u00a0 Ever since then I have been wanting to try to make one of my own.<\/p>\n

\n

\"\"<\/a>

Pavlova<\/p><\/div>\n

\n

\n

\"\"<\/a>

Mmm, looks yummy!<\/p><\/div>\n

\n

\"\"<\/a>

Sliced and ready to devour<\/p><\/div>\n

\n

Pavlova\u00c2\u00a0 (adapted, just slightly, from Donna Hay’s Modern Classics Book 2)
\n<\/em><\/p>\n

serves 6-8
\n<\/em><\/p>\n

    \n
  • 4 egg whites<\/em><\/li>\n
  • 1 cup caster (superfine) sugar<\/em><\/li>\n
  • 3 t. cornflour (cornstarch)<\/em><\/li>\n
  • 1 t. white vinegar<\/em><\/li>\n
  • 1\/2 t. vanilla extract<\/em><\/li>\n
  • icing (confectioners) sugar<\/em><\/li>\n<\/ul>\n

    Toppings<\/p>\n

      \n
    • whipping cream<\/em><\/li>\n
    • icing (confectioners) sugar
      \n<\/em><\/li>\n
    • passion fruit pulp<\/em><\/li>\n
    • sliced fresh fruit (strawberries, kiwis, bananas, etc.)
      \n<\/em><\/li>\n<\/ul>\n

      Preheat oven to 150 degrees C\/300 degrees F.\u00c2\u00a0 Line baking sheet with baking paper and dust with icing (confectioners) sugar.
      \n<\/em><\/p>\n

      Beat egg whites with an electric mixer until soft peaks form.\u00c2\u00a0 Continue beating and add in the sugar 1 T. at a time. <\/em><\/p>\n

      Mix together the cornflour (cornstarch), vinegar, and vanilla.\u00c2\u00a0 Add\u00c2\u00a0 mixture into egg whites and beat until peaks reform.<\/em><\/p>\n

      Spoon mixture onto prepared baking sheet.\u00c2\u00a0 Turn oven down to 120 degrees C\/250 degrees F and bake for 1 hour.\u00c2\u00a0 Turn off oven and let the meringue cool in oven. <\/em><\/p>\n

      When completely cool, whip cream and sugar.\u00c2\u00a0 Spread on top of meringue.\u00c2\u00a0 Top with passion fruit pulp and fresh fruit.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Since its nice and cold outside we have been spending more time indoors, which means the kitchen!\u00c2\u00a0 Since getting a library card, I have been getting a few Aussie cookbooks every couple of weeks to look over.\u00c2\u00a0 This week I got Donna Hay’s Modern Classics Book 2 and decided to try to make a pavlova. […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,55],"tags":[96,60,54,53],"class_list":["post-1122","post","type-post","status-publish","format-standard","hentry","category-australia","category-victoria-australia","tag-australia","tag-food","tag-melbourne","tag-victoria"],"_links":{"self":[{"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/1122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1122"}],"version-history":[{"count":19,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/1122\/revisions"}],"predecessor-version":[{"id":1218,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=\/wp\/v2\/posts\/1122\/revisions\/1218"}],"wp:attachment":[{"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thejohnsonsjournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}