The surprise doesn't work so well with a large pav as the mousse is a bit heavy to serve without it falling out, as you cut the pavlova and lift it onto plates.
juliewn,
Aug 11, 12:34pm
Pavlova roll Use the same pavlova recipe.and spread the mix on baking paper in a swiss roll tin - if you want, the mix can be spread more thinly into two slice tins. Sprinkle coconut on the top of the mix - it will toast as the pav cooks and become a lovely light brown. Cook the pav at 150°C for JUST 15 minutes. While that is cooking, place a piece of lunch paper or baking paper on your bench. Sprinkle caster sugar or coconut over this. When the pav is ready, turn it upside down onto the caster sugar. Gently peel the baking paper off. Use the lunch paper to help roll the pav into a roll - like a sponge roll. You can do this from the side or the end, depending on the size dish you'll serve it on.
juliewn,
Aug 11, 12:35pm
Leave rolled together till the pav is cold. , then unroll it carefully. Spread well drained crushed pineapple (or your favourite fresh or preserved fruit) over the surface, and then some whipped cream. Roll the pav up gently again - small splits will happen - they add to the effect. and place onto a serving dish. Cover with plastic wrap and refrigerate till needed. This can be made the day before needed. When serving, slice cross-wise or diagonally. and place on dishes.
juliewn,
Aug 11, 12:36pm
You could make a berry couli to serve this with. Use a can or jar of your favourite berries. Drain the juice through a sieve, then press the pulp through so the seeds are removed. Sweeten the pulp to taste and refrigerate till needed. Or place half the juice and pulp in a microwave bowl - add a little cornflour and sugar to taste and stir to blend. Heat in the microwave stirring often, till the juices have thickened. Stir well and mix the remaining juices well into this. test for sweetness. Leave to cool. Place a swirl of this onto a plate, then offset a slice of the pavlova roll. Enjoy!
juliewn,
Aug 11, 12:37pm
I did this for a 50th Wedding Anniversary party and it looked great and worked very well. Make a double pavlova recipe. Place baking paper on an oven tray, and spread the pavlova mix right across the rectangle of the tray, leaving about 3cm around each edge to allow for expansion when cooking. Your Pav. will then be rectangle in shape. Spread it so it's the same height right across the tray. Bake as per a one pavlova recipe directions. Once the Pav. is cold, you can place the whole tray in the freezer until the day it's needed if you want - they freeze very well without cream. When decorating, leave the Pav. on the paper on the tray - just neaten the edges of the paper - and serve it from there.
juliewn,
Aug 11, 12:38pm
To decorate: Spread whipped cream right across the top of the pavlova. Now cut the pav into smallish squares - and then decorate each square. I used slices of Kiwifruit on half the squares, and a strawberry that I cut so it would fan out, on the other half of the squares. I had the kiwifruit on one corner, then strawberries diagonally across for the next three squares, then kiwifruit for the next angle, etc. till it was all decorated. It looks great when the decorations run diagonally like that. And it's easy to serve, and you'll definitely impress!
juliewn,
Aug 11, 12:40pm
Here's a way to serve a pavlova on the same dish as it's cooked on. Second hand shops or garage sales sometimes have the glass microwave turntables available cheaply - I bought one for 50c. They're ovenproof - so you can pile your pav mix on one of those, spread it out till it's a little smaller than the size of the turntable (they usually spread slightly while cooking) and bake as per the recipe. Leave on the plate and decorate as you wish. and. enjoy!
juliewn,
Aug 13, 4:11pm
bumping for the weekend.
juliewn,
Aug 15, 11:02am
and again. :-)
juliewn,
Aug 15, 2:31pm
Bumping for M41. and antipasto recipes. :-)
shanthade,
Aug 16, 9:36am
Apple Chutney Would some one be kind enough to post me the recipe please.
juliewn,
Aug 16, 11:17am
Hi Shanthade. this is our favourite from post 314 Apple Chutney: 2 kg apples, 500gms onions, 400 gms raisins, 1 kg brown sugar, 2 teaspoons salt, 1 teaspoon mixed spice, Malt vinegar. Chop the apples, onions and raisins - whizzing them in a food processor is fine. Place all the ingredients in a large pot or preserving pan. Cover with vinegar. Bring slowly to a boil, stirring often, so the mix doesn't stick to the bottom of the pan. Boil slowly about 2 hours or till thick - it will thicken a little more as it cools in the jars. Bottle into sterilised jars and place lids on top. Pop-top type jars are excellent, as the seal will pop down again ensuring long keeping. Enjoy your chutney.
janny3,
Aug 16, 11:33am
Yep good ol' Edmonds works everytime.Bland maybe but I've tinkered w/ adding jalapenos & chili into it but not strayed too far from the basic recipe here.Excellent stuff. I accidentally over salted the last 3 jars but rather than make up another batch of unsalted to blend, the salty stuff is just right for stews.No need to add any vinegar, spices, onions, tomatoes or salt.Just cheap/tough ol stewing meat, veges, stock & a bit of flour into the slow cooker.The meat comes out tenderised & stew is tasty after a cpl of hours.Just to let the person who'd also oversalted their relish, it's all good.
m41,
Aug 17, 3:55am
juliewn do you make your pickles in a preserving pan or stock pot as mum gave me her one but it aliumium does thiat affect the preserves flavour !
shanthade,
Aug 17, 5:23am
Juliewn Thank you for letting me know how to make apple chutney.Cant wait to try it.Thanks again
juliewn,
Aug 18, 2:52am
Hi M41. I use a preserving pan. the wider opening across the top means that the chutney/jam/pickle, etc. concentrates more quickly as there's a larger area for steam to release as evaporation occur's. A stockpot can be used also, and will concentrate at a slower rate so your mix will take longer to cook - maybe up to 1/2 to 1 hour longer. Either way is fine. stir regularly to keep the mix from sticking onto the bottom and beginning to burn. I stir with a wooden spoon so I'm not using a metal spoon against the metal of the pan - my favourite wooden spoon was my Mum-in-law's - and is around 40 years old. heritage cooking! It's nice to know she made her preserves with it too. The majority of preserving pans I've seen are aluminium - it is possible to buy stainless steel also.It's thought that cooking in aluminium isn't the best as the metal is thought to be able to be slightly absorbed into the mix - which I guess would happen with a copper pot/pan too.
juliewn,
Aug 18, 2:53am
Hi Shanthade. you're most welcome. let us know how you get on. I hope you really enjoy the chutney.
juliewn,
Aug 18, 12:51pm
Sounds delicious. isn't it great to explore new ways and add this and that. Kiwi number 8 wire cooking ingenuity! :-)
fly04buy,
Aug 18, 6:15pm
Waah! My marmalade didn't set.Just used grapefruit as in Alison Gofton's basic marmalade recipe and woke up this morning to find all my jars of marmalade runny.Is there any way that I can rectify this situation!
juliewn,
Aug 19, 11:52am
Bumping. anyone making winter goodies! :-)
juliewn,
Aug 19, 2:08pm
Hi. yes. pour all the marmalade back into a preserving pan/pot and heat slowly, stirring often till the marmalade has reached a rolling boil. continue cooking at that temperature until a tablespoon full sets after being poured on a cold plate - once it's cool, run your finger through the centre of the marmalade on the plate - if the sides stay apart, it's ready to bottle, if it runs back together, cook longer till setting stage has reached. Wash your jars and sterile them again to reuse them. Your marmalade will be fine. enjoy.
juliewn,
Aug 21, 12:50pm
Bumping for Apple Chutney .
shanthade,
Aug 22, 12:28am
juliewn
I made the apple chutney. It is delicious.My family loves it.Thank you for sharing the recipe. Youare doing us such a good service.
johannalee,
Aug 22, 9:17am
recipe for a Ploughmans pickle what a great thread here. Does anybody have a recipe for a ploughmans pickle! thankyou
juliewn,
Aug 23, 9:24am
Hi Shanthade. I'm glad you like the chutney. it's a real favourite here. to the extent that a jar of it is usually included in a parcel of goodies I send to my Son (wherever he is on his OE - currently in Canada), for his birthday each year. I get a text message saying "thx 4 th gifts Mum, spec the chutney". :-)
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