Where are they now?

I've just been making the Chocolate Pavlova I make every year for our
Charity Summer Lunch and it set me wondering about the people who used
to be regular posters, but have now disappeared.

The Pavlova recipes came from Sharon from Melbourne Australia - Queen of
Down Under. I remember she had young daughters who did go-kart racing.
Everytime I do the recipe I wonder "Where is she now?".

There are more regular posters who don't post anymore. Does anyone hear
from them?

--
Sally at the Seaside ~~~~~~~~~~~~~~uk
http://picasaweb.google.com/SallySeaside

On 23 July, 21:12, Sally Swindells
wrote:
I've just been making the Chocolate Pavlova I make every year for our
Charity Summer Lunch and it set me wondering about the people who used
to be regular posters, but have now disappeared.

The Pavlova recipes came from Sharon from Melbourne Australia - Queen of
Down Under. I remember she had young daughters who did go-kart racing.
Everytime I do the recipe I wonder "Where is she now?".

There are more regular posters who don't post anymore. Does anyone hear
from them?

--
Sally at the Seaside ~~~~~~~~~~~~~~ukhttp://picasaweb.google.com/SallySeaside

I wonder that too Sally. I met Sharon a few times when I go to
Melbourne to visit my sister -- but the last time must at least 3-4
yrs ago. I think maybe she has just got busy with the family....not
sure...
Bronnie

Sally, she's on Facebook if you'd like to stay in touch with her that way.
--
Louise in Iowa
nieland1390@mchsi dot com
http://community.webshots.com/user/louiseiniowa

Sally Swindells wrote:
I've just been making the Chocolate Pavlova I make every year for our
Charity Summer Lunch and it set me wondering about the people who used
to be regular posters, but have now disappeared.

The Pavlova recipes came from Sharon from Melbourne Australia - Queen of
Down Under. I remember she had young daughters who did go-kart racing.
Everytime I do the recipe I wonder "Where is she now?".

There are more regular posters who don't post anymore. Does anyone hear
from them?

On 23/07/2010 12:12, Sally Swindells wrote:
I've just been making the Chocolate Pavlova I make every year for our
Charity Summer Lunch and it set me wondering about the people who used
to be regular posters, but have now disappeared.

The Pavlova recipes came from Sharon from Melbourne Australia - Queen of
Down Under. I remember she had young daughters who did go-kart racing.
Everytime I do the recipe I wonder "Where is she now?".

There are more regular posters who don't post anymore. Does anyone hear
from them?



Any chance you could share that recipe? I think Mark would love you
forever. He doesn't like cake (imagine! A life without cake)


-- Jo in Scotland

I am still here!!! Lately have been lurking due to imminent move in
October, but still trying to
keep up with everyone here!! Summer seems to be the slow time for
these boards anyway! So many
nice days to fill.

The recipe would be nice! i love chocolate anything!!! LOL

amy in CNY (soon to be SoCA)

This is Sharons recipe from way back when, clipped a bit as its a bit
long. It still should be in the archives.... somewhere ... Google seem
to have made then less easy to find recently.

'For the base
6 egg whites
300g caster (superfine) sugar - not the powdered icing sugar
3 tablespoons cocoa powder
1 teaspoon balsamic/red wine vinegar (I use raspberry vinegar)
50g dark/white/milk chocolate chopped finely

for the topping
500ml whipping cream
500g raspberries
2-3 tablespoons coarsley grated choclate

Preheat the oven to 180c/gas mark 4 and line a baking tray with baking
paper
Beat the egg whites until stiffy peaks form and then beat in the sugar
gradually. Make sure the sugar has dissolved. Lick the beaters.
Sprinkle over the cocoa, vinegar, chopped chocolate and then gently fold
in everything until it is incorporated. Lick the spoon.
Mound onto a baking sheat in a fat circle about 20cm in diameter. Lick
the spoon. Now here comes my big tip - smaller and taller is better as
the pav will spread during cooking. Trust me, I know this.
Place in the oven, then immediately turn the temperature down to
150C/gas mark 2 and cook for one to one and a quarter hours. When it's
ready itould look crispy around the edges and on the sides and be dry on
top.
Poke it with a finger and if it feels "squidgy" you've got it perfect.
Turn off the oven, open the door slightly and leave it to cool.
Turn onto a big flat bottom plate. Whisk the cream till thick and pile
it onto the meringue, then scatter over the raspberries. Sprinkle
grated chocky over the top of the lot, but not too much.
NOW LET THIS BE SAID - if you do not like raspberries use anything else,
passionfruit pulp, peaches, pears, grapes, kiwi fruit, strawberries,
blackberries - oh for heaven's sake bash up a couple of chocolate bars
and use that! The choice is yours..
Imagine the squidginess of marshmallow, the crispness of the outside
just melting on your tongue while the cream ooozes through......
Made you smile? Good! Now go cook.
--
Sharon from Melbourne Australia (Queen of Down Under)'

I have a fan oven so I cook it at 130c for 1 hour without the higher
start temperature. I used a Cadbury's flake for the top and to mix in
with the cream, and blueberries. When I do the first beating of the
meringue I make sure the bowl is completely grease-free, and then whip
'until you can turn the bowl upside down over your head!' That is the
secret of meringue making!

It all disappeared at the Charity Lunch - I would love some now!

Sally at the Seaside ~~~~~~~~~~~~~~uk
http://picasaweb.google.com/SallySeaside



amy in CNY wrote:
I am still here!!! Lately have been lurking due to imminent move in
October, but still trying to
keep up with everyone here!! Summer seems to be the slow time for
these boards anyway! So many
nice days to fill.

The recipe would be nice! i love chocolate anything!!! LOL

amy in CNY (soon to be SoCA)

Does anyone have this translated into "American" measurements? i.e. cups,
tablespoons, teaspoons?

"Sally Swindells" wrote in message
...
This is Sharons recipe from way back when, clipped a bit as its a bit
long. It still should be in the archives.... somewhere ... Google seem to
have made then less easy to find recently.

'For the base
6 egg whites
300g caster (superfine) sugar - not the powdered icing sugar
3 tablespoons cocoa powder
1 teaspoon balsamic/red wine vinegar (I use raspberry vinegar)
50g dark/white/milk chocolate chopped finely

for the topping
500ml whipping cream
500g raspberries
2-3 tablespoons coarsley grated choclate

Preheat the oven to 180c/gas mark 4 and line a baking tray with baking
paper
Beat the egg whites until stiffy peaks form and then beat in the sugar
gradually. Make sure the sugar has dissolved. Lick the beaters.
Sprinkle over the cocoa, vinegar, chopped chocolate and then gently fold
in everything until it is incorporated. Lick the spoon.
Mound onto a baking sheat in a fat circle about 20cm in diameter. Lick
the spoon. Now here comes my big tip - smaller and taller is better as
the pav will spread during cooking. Trust me, I know this.
Place in the oven, then immediately turn the temperature down to 150C/gas
mark 2 and cook for one to one and a quarter hours. When it's ready
itould look crispy around the edges and on the sides and be dry on top.
Poke it with a finger and if it feels "squidgy" you've got it perfect.
Turn off the oven, open the door slightly and leave it to cool.
Turn onto a big flat bottom plate. Whisk the cream till thick and pile it
onto the meringue, then scatter over the raspberries. Sprinkle grated
chocky over the top of the lot, but not too much.
NOW LET THIS BE SAID - if you do not like raspberries use anything else,
passionfruit pulp, peaches, pears, grapes, kiwi fruit, strawberries,
blackberries - oh for heaven's sake bash up a couple of chocolate bars and
use that! The choice is yours..
Imagine the squidginess of marshmallow, the crispness of the outside just
melting on your tongue while the cream ooozes through......
Made you smile? Good! Now go cook.
--
Sharon from Melbourne Australia (Queen of Down Under)'

I have a fan oven so I cook it at 130c for 1 hour without the higher start
temperature. I used a Cadbury's flake for the top and to mix in with the
cream, and blueberries. When I do the first beating of the meringue I make
sure the bowl is completely grease-free, and then whip 'until you can turn
the bowl upside down over your head!' That is the secret of meringue
making!

It all disappeared at the Charity Lunch - I would love some now!

Sally at the Seaside ~~~~~~~~~~~~~~uk
http://picasaweb.google.com/SallySeaside



amy in CNY wrote:
I am still here!!! Lately have been lurking due to imminent move in
October, but still trying to
keep up with everyone here!! Summer seems to be the slow time for
these boards anyway! So many
nice days to fill.

The recipe would be nice! i love chocolate anything!!! LOL

amy in CNY (soon to be SoCA)

Ahhhhh this must be why I have caster sugar in my pantry! I had no
idea why I had purchased it!
KJ

I was thinking that too! Found this site to help:
http://www.convert-me.com/en/convert/cooking#subs


Nancy wrote:
Does anyone have this translated into "American" measurements? i.e.
cups, tablespoons, teaspoons?

"Sally Swindells" wrote in message
...
This is Sharons recipe from way back when, clipped a bit as its a bit
long. It still should be in the archives.... somewhere ... Google seem
to have made then less easy to find recently.

'For the base
6 egg whites
300g caster (superfine) sugar - not the powdered icing sugar
3 tablespoons cocoa powder
1 teaspoon balsamic/red wine vinegar (I use raspberry vinegar)
50g dark/white/milk chocolate chopped finely

for the topping
500ml whipping cream
500g raspberries
2-3 tablespoons coarsley grated choclate

Preheat the oven to 180c/gas mark 4 and line a baking tray with baking
paper
Beat the egg whites until stiffy peaks form and then beat in the sugar
gradually. Make sure the sugar has dissolved. Lick the beaters.
Sprinkle over the cocoa, vinegar, chopped chocolate and then gently
fold in everything until it is incorporated. Lick the spoon.
Mound onto a baking sheat in a fat circle about 20cm in diameter.
Lick the spoon. Now here comes my big tip - smaller and taller is
better as the pav will spread during cooking. Trust me, I know this.
Place in the oven, then immediately turn the temperature down to
150C/gas mark 2 and cook for one to one and a quarter hours. When
it's ready itould look crispy around the edges and on the sides and be
dry on top.
Poke it with a finger and if it feels "squidgy" you've got it perfect.
Turn off the oven, open the door slightly and leave it to cool.
Turn onto a big flat bottom plate. Whisk the cream till thick and
pile it onto the meringue, then scatter over the raspberries.
Sprinkle grated chocky over the top of the lot, but not too much.
NOW LET THIS BE SAID - if you do not like raspberries use anything else,
passionfruit pulp, peaches, pears, grapes, kiwi fruit, strawberries,
blackberries - oh for heaven's sake bash up a couple of chocolate bars
and use that! The choice is yours..
Imagine the squidginess of marshmallow, the crispness of the outside
just melting on your tongue while the cream ooozes through......
Made you smile? Good! Now go cook.
--
Sharon from Melbourne Australia (Queen of Down Under)'

I have a fan oven so I cook it at 130c for 1 hour without the higher
start temperature. I used a Cadbury's flake for the top and to mix in
with the cream, and blueberries. When I do the first beating of the
meringue I make sure the bowl is completely grease-free, and then whip
'until you can turn the bowl upside down over your head!' That is the
secret of meringue making!

It all disappeared at the Charity Lunch - I would love some now!

Sally at the Seaside ~~~~~~~~~~~~~~uk
http://picasaweb.google.com/SallySeaside



amy in CNY wrote:
I am still here!!! Lately have been lurking due to imminent move in
October, but still trying to
keep up with everyone here!! Summer seems to be the slow time for
these boards anyway! So many
nice days to fill.

The recipe would be nice! i love chocolate anything!!! LOL

amy in CNY (soon to be SoCA)