Home' Northern Outlook : December 15th 2012 Contents 7
NORTHERN OUTLOOK, DECEMBER 15, 2012
61 Rossiters Rd,
PH 03 3128738
RANGE OF FURNITURE
and bases at
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On the 2nd of this month our daughter lost
her brand new white cell phone at Matawai
park which apparently was picked up by
someone but as yet has not been handed in to
While the phone was fortunately not a top-
of-the-line model, it was however an early
Within 24 hours of the phone going
missing, calls to it went directly to the
answer service, seeming to indicate that our
daughter's SIM card has been replaced.
To the person who found the phone and
hasn't handed it in and/or to the new owner,
Merry Christmas, I hope you get as much
enjoyment from our daughter's Christmas
present as our daughter did during the brief
time she had it.
Fix-up well done
Fletcher's phoned on Monday. Wednesday,
men from EQC, Fletcher's and Andrew
Callaghan Decorators came to my house and
did their assessment of what needed doing.
Friday, a team arrived to do work in the
The team moved stuff out, covering non-
End of the day they put stuff back in the
Monday morning they returned, cleared
the garage, finished the work, swept out and
put my gear back.
Excellent service, quality work -- thank
Brown sugar pav
Brown Sugar Pavlova
Tip: The reason sugar is not stirred while
melting for caramel is because doing so
can cause granulation in the final
product. Once the sugar has caramelised,
the mixture can be stirred with a metal
PAVLOVA is a
dessert and a must-
have at Christmas when the
whether is hot and the need
for fresh fruit and cream is
overwhelming. Try this classic
pav with a modern twist.
6 egg whites (360g) at room
380g brown sugar
4 tsp cornflour
2 tsp cider or white wine vinegar
tsp vanilla extract
Heat the oven to 140C and line a
baking tray with silicone baking paper.
Beat the egg whites until stiff peaks.
Gradually add the sugar. Once the
sugar is incorporated, whisk it until
when you rub a bit of meringue between
your fingers the sugar has dissolved.
Turn the mixer to low speed and whisk
in the cornflour, vinegar and vanilla
Use a large serving spoon to measure
and 2 spoons to drop the mix onto baking
paper. You should fit 12 on each tray.
Shape the pavlova with a bread and
butter knife, smoothing and rounding the
edges casually and putting a little dip in
the top to hold the filling.
Alternatively shape the pavlova into
one large circle, say 23cm or, for the
photograph, I formed two circles, each
20cm in diameter.
Bake until the pavlovas have lost their
harsh whiteness, approximately an hour
for my two pavlovas, but individual
meringues will take about 45-50 minutes.
Bake without using fan bake if you
have a variable oven, otherwise turn the
heat to 130C and cook a little longer. Cool
completely before storing in an airtight
Assemble when required by layering
with 400ml lightly whipped cream and
top with a dusting of icing sugar and
To caramelise walnuts:
Place 1 cup of sugar in a heavy-based
saucepan. As the sugar melts, watch
carefully. Do not stir, but the pan can be
When the sugar is completely melted
and caramelised, add a generous handful
of local walnut halves. Toast lightly in
the caramel until the nuts move freely in
the hot caramel when stirred with a
Remove from the heat and place
walnuts on a greased oven slide, indi-
vidually separating the walnuts if necess-
ary. Let cool for about 30 minutes before
removing from the tray and using to gar-
nish the top of the pavlova. The walnuts
can be prepared in advance and stored in
an airtight container.
These individual brown sugar merin-
gues or pavlovas are great when served
with caramelised oranges or rhubarb
roasted with sugar, orange rind and
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