Stove cooking kitchen design
food

Pavlova – a Perfect Dessert for Celebrations

Traditional Australian Pavlova

The Pavlova recipe I make is an old recipe taken from my trusty Aussie Women’s Weekly Recipe book. *(Page 32 is a tomato veal dish, Peggy!)

This book that was gifted to me in 1979, by my Mother. 41 years later, with its spine tatted and broken, this book continues to reveal recipe secrets I have yet to make.

nostalgic greeting with words Love Mum 1979
My Christmas gift the year after I left home

Pavlova Recipe

Following is the recipe I use, although I don’t use a piping bag to make the edges.

I just dump the meringue mix on to a lined baking sheet and form it into a makeshift circle, by dragging around the edges from base to tip with a broad spatula. It is less fuss, and noone wants too much fuss in the kitchen, when the mercury soars in summertime!

Australian Womens weekly pavlova recipe

Pavlova Cooking Tips

I cook my Pavlova in an oven set on 150 degees C. (300 degrees F.) for around 35 – 40 minutes. Then I will leave the pavlova to cool in the oven.

Once the Pavlova has finished its cooking time, I turn the oven off, and place a wooden spoon in the door to allow some heat to escape, but not all the heat, at once. This extended minimal heat is enough to dry the outer shell of the Pavlova whilst allowing the middle to be all soft and gooey.

It ends up quite rustic looking but leaves a crater or depression in the top into which you can place your fruits, custard or cream, or all three.

Photo by Sandra Filipe on Pexels.com

Celebration Pavlova with Chocolate Dome

This year I decided to make something a little different. Impressive isn’t it? And it is quite simple.

Do you want to know how to make the Chocolate dome for the top?

Find the directions for this variation at my other blog – Something to Ponder About

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puppy and girl walking through water fountain by lake newport australia
blogging, photography, writing

Travel Photo

How shall I choose the final photo in this challenge that Ju-Lyn from All Things Bright and Beautiful kindly nominated me to complete?

Shall I choose somewhere closer to home?

Or:

  • my favourite destination – some Nordic ‘hygge/koselig’ location
  • enigmatic Poland
  • wistful Estonia
  • mystical Japan
  • South-East Asia

This is what I decided. One of the most incredible places on earth.

A place you can literally stand between two continents.

And I did.

Once again if you would like to be nominated for this challenge, I would be happy to update this post with your blog url. This is the final post in this challenge.

Happy New Year from a Home by the Sea and Something to Ponder About

photography, writing

Travel Photo 9

In nominating me for this challenge, Ju-Lyn has helped me realise how narrow my travel interests are. I have visited the same countries over five times. You can deduce from this that I am quite in love with them.

I have nominated Ushashita, who kindly volunteered to join the challenge to post ten days of travel photos, no explanation and nominate other bloggers with each post.

Many thanks, Ushashita for accepting.

Sunrise
building

Travel Photo Challenge

Day 3

Norwegian folk museum

I am nominating my fantastic co-host of the Friendly Friday Photography Challenge, Sandy from thesandychronicles to join in with the fun travel photo challenge of posting one travel photo without explanation, or with explanation as I think she prefers that, for ten days.

If Sandy would like to nominate another blogger, that would be fun. I like to discover new blogs, but there is no obligation to do this.

N.B. Sandy – I modify these challenges to suit me. Ten days and nominating ten bloggers is I feel too much. Especially over Christmas. But I do like to participate here and there.

Thanks again Ju-Lyn from All Things Bright and Beautiful

A Home by the Sea

Eat sign
food, health

A Gluten-Free Christmas Menu

You know your own children’s preferences, but when they become adults and bring home partners, you might have to face the prospect that the partners has different dietary preferences that need to be accomodated at festive occasions, like Christmas.

Scandinavian Christmas light

I am rather late in planning this Gluten free Christmas menu and it is not Vegan, nor vegetarian so that is a heads up. But it is highly nutritious.

Entree or Nibbles

First off we have a Prawn, snow pea and Capsicum Entree, I used the following Prawn dish idea but made it a kind of tasting nibbles board, rather than a whole dish. I will add some nice cheeses, home made Knekkerbrød (Norwegian crackers) and nuts to accompany this.

Fresh is best for this opener. Given that all prawns are frozen at the point of capture, fresh is a loose term these days. But we are Australian, so we have to have some kind of shellfish option to start the hot meal.

Christmas food

Mains

Meat

  • Assortment of oven-roasted, gluten-free meats – without stuffing and preferably organic in nature

Roasted Vegetables

  • Potatoes roasted with garlic, thyme and dill
  • Pumpkin, sweet potato, and carrots (all roasted with rosemary sprigs)
  • Onion
  • Choko
  • Red capsicum drizzled with olive oil and roasted lightly

Salads

  • Cauliflower butter beans and Pumpkin Hommus
  • Chickpea Spinach and Eggplant Salad
  • Broccoli, Quinoa and Edamame Vegetables (served warm for the Moth)

Christmas food collage

Dessert

Smashed Pavlova with seasonal stone fruits – there is just a little teaspoon of cornflour in this Pavlova recipe but when there is a coeliac visitor, one has to be extra careful. This is not just Gluten intolerance, but allergy!

  • Gluten-free Option – Chocolate Brownie

For the Moth: Warm Plum Pudding served with custard and ice cream

(not gluten-free)

What kind of different dishes are you cooking this Christmas?

Are you breaking from preparing traditional foods?

Merry Christmas from the Home by the Sea

A Home by the Sea
photography

Friendly Friday Challenge – Postcards from the Past

Using Canva as a template, I had some fun with Sandy’s prompt for Friendly Friday, this week.

I actually wanted to cartoonize the photograph of Nyhaven, Denmark, so it looks like a digital illustration, but as that involved a Canva pro subscription, I opted for something less, this time.

Using the postcard template is a fun way to re-live past travel memories.

In case you were wondering, yes my newly purchased cap with Danmark embroidered on it that I had purchased at a souvenir shop near the H.C. Anderson exhibit in Odense, did blow off and land in the canal. It was never seen again and yet, I still have one today.

On my return home to Australia, I managed to find a similar cap in a store and had the words Danmark embroidered on it, complete with Dannebrog. (Dannebrog is the Danish flag).

I will be back next week at Something to Ponder About with a new photo challenge prompt.

Melbourne Cup party man with bookmakers outfit
blogging, writing

Chocolate Orange Cake for Su’s Virtual Afternoon Tea

I do enjoy drinking a lovely cuppa at mid-morning. To savour that cuppa with other enthusiastic bloggers at Su’s Virtual Tea Party, is an extra treat.

tea cake and sandwiches

The Thirteenth day of November in the calamitous year of 2020, is auspicious, but I am not superstitious. I do wonder how many extra lotto tickets will be sold today.

Having once worked in a Newsagency, I can vouch for the increase in sales on days like these.

Meanwhile November has been busy. There always seems to be something happening at the Home by the Sea.

Melbourne cup day without the racing crowds continued in our neighbourhood and one of our wonderful neighbours dressed up as a bookie running a sweep or two.

Melbourne Cup party

I have been joining in with Qi Gong exercise every day that I can through the week, however turned awkwardly this morning and have pulled a muscle in my back. Ouch…. Getting old sucks. Really.

Schnauzer November News

The dogs have not been forgotten and had a fantastic run at the fenced off leash area and the doggie beach. First time off leash for the pup and she loved running with the chocolate labradors and then having a hydrobath afterwards. They rested well afterwards.

The doggies were spoilt a bit with early Christmas presents from Pupsnaps anti – anxiety beds. Since these arrived, several of my friends have had theirs delivered. Pupsnaps must be so pleased with the business from the Schnauzers. The dogs almost need to recieve a commission.

The Koala Rescue group have been making Christmas garlands, complete with koalas. We threaded up all of these one weekend. I hope they sell well at the markets as the funds all go towards running the Rescue operation.

At least one koala is killed or wounded every night in breeding season. Staggering statistics.

So finally, here is what I am eating for Su’s Virtual Tea – A Chocolate Orange cake.

chocolate orange cakechocolate orange cake slice

Feel like making it yourself? Here you will find the Cake recipe.

Join me at Su’s Virtual Afternoon Tea

A Home by the Sea
chocolate orange cake
food, health

Weekly Cake Recipe Rich Chocolate Orange Cake

One Cake A Week

Do Chocolate Cakes in your house disappear all too quickly?

Then your household will love this Chocolate Orange cake. It has the flavour of Chocolate with a hint of orange juice goodness. Better than chocolate!

Chocolate Orange Cake Recipe

Ingredients

  • 125g butter (softened)
  • 1 tablespoon orange zest
  • 1 3/4 cups Self Raising Flour (equivalent to plain flour with 3 teaspoons of Baking powder added)
  • 1 1/3 cup castor or fine white sugar
  • 1/2 cup cocoa
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup Orange Juice
  • 1/4 cup water

Method

  1. Preheat Oven 180 Celsius or 375 Fahrenheit.
  2. Grease and flour a 20 cm/8 inch bundt or round cake pan.
  3. Combine all ingredients in an electric mixer adding wet ingredients last.
  4. Beat on low speed until all ingredients are combined.
  5. Increase mixer speed to medium and beat for 3 minutes or until the cake mixture changes colour and is smooth.
  6. Pour into the prepared pan and bake for 50 – 60 minutes.
  7. Leave stand for 5 minutes before turning out.
  8. Dust generously with icing sugar before serving.
  9. Optional: Ice with Choc Orange frosting, if desired.

Chocolate Orange Frosting

  • 60 grams or 4 tablespoons soft Butter
  • 1 tablespoon grated Orange rind
  • 1 1/2 cup Icing Sugar
  • 2 Tablespoons Milk
  • 1 Tablespoon Cocoa

To Make Frosting:

  1. Beat butter and rind in small mixer bowl until light and fluffy.
  2. Add icing sugar and milk gradually.
  3. Divide frosting mixture in half, stir sifted cocoa into one half and mix well.
  4. Top cake with spoonfuls of orange and chocolate iceing.
  5. Swirl icing with knife to give a marbled effect.

I am making #onecakeaweek at the Home by the Sea. Join me in collating a recipe blog list by leaving your link in the comments below.

More HbtS Cake Recipes. There is plenty to choose from.

A Home by the Sea