SC - Re: OT - Pavlova

[kylie walker]

In my case, little bits of alfoil were also a regular ingredient. My 
mother's oven was terrible, so the pavs used to stick really badly to the 
foil.

And I still think four-inch high pavs are strange.

Kylie




>
>
>Date: Thu, 18 Jan 2001 10:42:26 +1100
>From: Quicksilver <Solas_Sidhe at bigpond.com>
>Subject: Re: SC - OT - Pavlova
>
>You can use the failed pones too.  The ones that sort of spread out
>to form a huge tray of 1 cm thick sticky white pav.  We get it off,
>spread it with the cream and fruit and then roll it up like a swiss
>roll.  No reason you can't use a failed fluffy pav for nteresting
>desserts.
>
>------------------------------
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>End of sca-cooks V1 #2902
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