Hahaha yes, I couldn't resist making another blog dedicated for food! Since my love for cooking has grown, (and that I am going to try out an array of different dishes) I decided to make a separate blog for food and share recipes I've tried out. Also because of my passion for good food!
But since I still have one week left in my semester, I can't post any recipes yet because I will not be cooking until I am done.
Ah, but for a start, I can talk a bit about this:
But since I still have one week left in my semester, I can't post any recipes yet because I will not be cooking until I am done.
Ah, but for a start, I can talk a bit about this:
This is called a Pavlova. My mom made it. Sorry for lousy photo, it was taken with my phone camera. It is so sweet that it is has to be sinful!
Pavlova is basically a light & fluffy meringue. (pronounced muh-rang, "muh" sounds like 'mercy' and "rang" as in 'the school bell rang') (I suck with telling people how to pronounce, gimme a break) It is a dessert dish that can be commonly found in Australia and New Zealand.
It is a sweetened, whipped egg that has been cooked (no, not like scrambled eggs. try whipping 4 egg whites until it is fluffy plus sugar and other stuff, you will get a very different effect) that is topped with whipped cream and fruits! Usually the fruits that they use are kiwi slices and strawberries.
It's crunchy on the outside but marshmallowy-soft inside. And it's so sweet I am salivating right now even thinking about it! No wonder Australia and New Zealand are fighting over which country it originated from! (my mom swears it's an Australian dish since she first tried it there, but I really have no idea!)
My mom did add something extra tho, she added custard below the layer of cream. DOUBLE DROOL. For the fruits, we just used a fruit cocktail from a can - green grapes, cubed cherries, peaches, mango etc.
I've had Pavlova before when I was in Australia, but it was really different from what my mom made. The one in Australia was like a cake, but the one that my mom made was thin like the picture of the sliced Pavlova above.
Though, this picture (the one right above this paragraph) was what I had when I was in Australia. See the difference? This one looks like a cake! It's so... big! And not to mention thick.
My mom tells me that the one she made (the thin version) is the original version. Only recently did the cakey-version come about. She says it might be because the cakey-version is made to be sold commercially. I don't know about that either hahahaha. But I do know that the home-made ones are always the thinner version. How do cake shops get it to be so tall??
But either way, I welcome both versions. Truly, it is food for angels!
I will try to make it soon, and I shall post better and more appetizing pictures and recipes as well!
It is a sweetened, whipped egg that has been cooked (no, not like scrambled eggs. try whipping 4 egg whites until it is fluffy plus sugar and other stuff, you will get a very different effect) that is topped with whipped cream and fruits! Usually the fruits that they use are kiwi slices and strawberries.
It's crunchy on the outside but marshmallowy-soft inside. And it's so sweet I am salivating right now even thinking about it! No wonder Australia and New Zealand are fighting over which country it originated from! (my mom swears it's an Australian dish since she first tried it there, but I really have no idea!)
My mom did add something extra tho, she added custard below the layer of cream. DOUBLE DROOL. For the fruits, we just used a fruit cocktail from a can - green grapes, cubed cherries, peaches, mango etc.
I've had Pavlova before when I was in Australia, but it was really different from what my mom made. The one in Australia was like a cake, but the one that my mom made was thin like the picture of the sliced Pavlova above.
Though, this picture (the one right above this paragraph) was what I had when I was in Australia. See the difference? This one looks like a cake! It's so... big! And not to mention thick.
My mom tells me that the one she made (the thin version) is the original version. Only recently did the cakey-version come about. She says it might be because the cakey-version is made to be sold commercially. I don't know about that either hahahaha. But I do know that the home-made ones are always the thinner version. How do cake shops get it to be so tall??
But either way, I welcome both versions. Truly, it is food for angels!
I will try to make it soon, and I shall post better and more appetizing pictures and recipes as well!
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