Pavlova and poppy seeds

In the name of Allah, the most beneficent, the Most merciful.

27 October 2014.

Slamat Alameen

 Alhamdulilaah, I woke up to the Sunday pre –dawn, no sound, clear as a bell and then the chirping. Yay, no wind  that meant out in the garden watering early and then the rest of the day unfolded. Still needed to complete the rest of the 29^th Juz for birthday khatam of my brother in law so we shared it. Two sixtieth birthdays in one week (my brother Farid and my Bro in law Alameen), eh ons raak almal ouer – and I hope wiser. As a bonus I got a pic of the entry of the Dry Dock from my brother who got it from a friend!!!!

I finished off what’s for lunch decisions, delegate some chores and start an éclair ring and a pavlova. Early in 2000, a friend brought me the most perfect pavlova for Eid – crisp and sugary on the outside and marshmallow on the inside. Layers of crème fraiche and cream nestling red and green sweet grapes, a squish of granadilla and icing sugar like light snow covering everything. A pavlova is delectable when one gets the sweet -sour combination right and play around with different kinds of fruits and toppings and its quick to make. The trick with the baking is timing, allowing it to blossom and swell in a hot oven, bringing down the heat and allowing it to crack and dry out so it’s easy to work with and not mushy. Be prepared to slap hands that are tempted to pinch a crumbled piece.

Just before lunch we had some visitors for strawberry picking and because it was a perfect warm day the strawberries had ripened to feed many mouths as well as strawberries for the desserts. Handfuls of blueberries were added as well. When we arrived at my brother in law’s house his sister, Salaama, had made a 60^th birthday numbers with pavlova looped and then decorated beautifully! Just plain innovative.

So the day was spent with cousins and their children visiting and later the evening some more visitors. I love it when we get visitors and so advice is exchanged; inspiration received to continue what we do and the children have a ball of time and are learning about Allah’s bounties Alhamdulilah! Some valuable advice for our pomegranate to be shielded from the wind so the blossoms don’t blow away. And offerings from our friend Sayed Muhamad of brinjal plants for our gardens at IPSA.

The cats are growing so ma shaAllah, they run around now and up the steps and into the garden and are perfectly potty trained. They have made their new home down low in the kitchen cupboard close to the baking trays and between the pots. I think they too are trying to escape the mosquitoes that miraculously appeared as the wind left.

I am happy that more and more people young and old are starting their gardens. It’s certainly a way to spend some quality family time and passing on valuable knowledge. The poppyheads are drying out and at the top it’s like a shutter has opened for the tiny seeds to be shaken out and dispersed by the wind. But we try our best to catch them so we can share with others. The white poppies that I waited for patiently,  has one plant that germinated in the densely packed bed and small white heads appear with petals unfurled.

Here’s my recipe for blissful berry pavlova perfect dessert for a summer’s day

Ingredients:

 ·         6 large egg whites at room temperature

·         1 tsp brown vinegar

·         Pinch of bicarb

·         1 ¼  cup of castor sugar

·         1 tub of fresh cream

·         1 tub of crème fraiche

·         Icing sugar for sifting

·         Fresh berries or fruits of the season

Preparation

Whisk egg whites until stiff peaks

Add vinegar and bicarb while continuing to whisk.

Gradually add castor sugar.

Scoop out mixture and swirl into a round.

Gently stir centre to create slight indent.

Pull up a butter knife from the bottom outer side to the centre to create a turban effect.

Bake at 200 degrees for 20 min or until it is golden brown.

Lower heat to 150 and bake for another half an hour or when cracks appear

Switch off oven and allow it to dry out. Little drops of light brown syrup will accumulate.

When cooled gently slide onto pretty plate.

Mix half of the fresh cream into the crème fraiche for the first layer.

Sprinkle some berries.

Top with cream and continue sprinkling with berries and squirt granadilla over berries.

Sieve icing sugar on top and serve.

 Grow food and catch your seeds.

Yasmine

 

 

pics later