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Thread: Pavlova
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14th December 2009, 09:39 PM #16
This egg:
...but together with the coffee civility flowed back into him
Patrick O'Brian, Treason's Harbour
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14th December 2009 09:39 PM # ADSGoogle Adsense Advertisement
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14th December 2009, 11:06 PM #17anne-maria.
Tea Lady
(White with none)
Follow my little workshop/gallery on facebook. things of clay and wood.
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15th December 2009, 10:25 AM #18...but together with the coffee civility flowed back into him
Patrick O'Brian, Treason's Harbour
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15th December 2009, 09:53 PM #19China
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So that is the egg approach, My Grandmother was a top chef here in SA I wouldn't dare I can feel the lightning bolts now ( from up above or down below)
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16th December 2009, 09:23 AM #20GOLD MEMBER
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the best thing about making pavs is the egg yolks that you get to use in chockie mousse this is SOP in our house
Some people are like slinkies - not really good for anything, but they
bring a smile to your face when pushed down the stairs .
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16th December 2009, 07:50 PM #21Senior Member
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I agree, pavs are good, cheesecakes are better
TeaLady,
Yes, my dear old Mum makes a great Pav....all crusty on the outside but soft and gooie on the inside. Irrestible when combined with cream and apssionfruit.
I am a hard core cheesecake tragic though, and have collected a number of recipes, all baked of course. If anybody would like to swap some recipes just let me know. I have a chocolate baked cheesecake that is excellent.
Any interest??
Anthony