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Camp Oven Pavlova (Read 6532 times)
 
Dec 12th, 2007 at 6:21pm

Cactus   Offline
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A very old recipe at least 50 years +

Ingredients:
4 egg whites
250g Castor sugar
1 tspn vinegar
1 tspn cornflour
pinch salt
1 passion fruit
350 ml thickened cream
Fruit of your choice( strawberries, cherries, bananas, kiwi fruit.

Method:
Beat egg whites and half of sugar until stiff.
Add vinegar, salt and cornflour and rest of sugar beat until combined.
Put in baking tray, use baking paper if you need to, and cook for about 1.5 hrs at 120c( pre heat oven)
Remove from heat, top and bottom, and let cool in oven for 1/2 hr
Turn out on platter and dress with cream and fruit.

Drama's: 12" C/O to small for this mix.( top got burnt to top of oven)
Overall good and easy to cook
C/O 12" 20 Heat Beads 10 on top 10 underneath.
Time 2Hrs


 

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Reply #1 - Dec 12th, 2007 at 6:23pm

Cactus   Offline
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cooked
 

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Reply #2 - Dec 12th, 2007 at 6:24pm

Cactus   Offline
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dressed and ready to go
 

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Reply #3 - Dec 12th, 2007 at 8:49pm

The_Pensioner   Offline
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Hey Muzz, that's 1/2 flash Grin Grin
What's the vinegar do?
 

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Reply #4 - Dec 13th, 2007 at 6:54am

Cactus   Offline
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TP
As far as I know the vinegar helps make the marshmallow in the centre. Other cooks may have some other ideas why it is in there.
 

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Reply #5 - Jan 20th, 2008 at 11:45am

Carolyn™   Offline
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Murray I have to say that this was the most amazing thing cooked in a camp oven I have seen on this forum.    

Cheesy I was blown away with thoughts of the muddies as well though.

I dont know why the cornflour and vinegar in the pav recipe but it does help create the marshmallowy centre which most of us like.

I am always trying to think of things that would carry well and your pavlova made me dig into the mystery tin of years ago and I found a recipe for Pineapple Pavlova.   The actual pav is very similar to yours but here is another idea for a nice filling.

Pineapple Pavlova Filling:


Filling:   l small tin crushed pineapple (fruit and juice)
3 egg yolks (if I used 4 eggs in the pav I use the 4 here)
Pulp two passionfruit (could use a small can instead)
1 tablespoon butter
2 dessertspoons arrowroot

Put it all into a saucepan and bring to the boil (stirring all the time).  Cool.
Fill pav with it.  Could be decorated with more fruit on top.
 

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Reply #6 - Jan 20th, 2008 at 3:03pm

poddy dodger   Offline
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Very interesting muzz, I'd never thought of doing a Pav in the black pot. We are going to an Oz Day party on Friday and I've been asked to do a damper or two but I might amaze and astound all present with a pavlova with passion fruit and/or kiwi fruit and a'course pineapple.
Sorry LK you can't be here lol. I'll send you some pics.

pd
 

When I die I hope my missus doesn't sell my camp ovens  for what I told her I paid for them. pd
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Reply #7 - Jan 20th, 2008 at 5:28pm

Cactus   Offline
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Thank you for your kind words
This pav is so easy to cook.. the only reason I did have a more colorful topping, I used what I had in the fridge at the time.
Carolyn, that topping looks to be the goods.
A good topping is ..bananas.. strawberries.. kiwi fruit. and my favorite sliced figs(fresh) with just a drizzle of port.
PD it will will be a sensation on the day.
Muzz
 

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Reply #8 - Jan 20th, 2008 at 8:49pm

Mackerel Whisperer   Offline
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Seems a few of us have the same idea for Australia Day with this pavlova, I'm planning to do one at our usual Aust. Day hang out. Hedlow Creek. Thought I would practice the pav tonight, turned out very impressive. Thanks to Muzz for the recipe Wink

Ready to go in.
 

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Reply #9 - Jan 20th, 2008 at 8:50pm

Mackerel Whisperer   Offline
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Here's my C/O table, Cheated a bit tonight with the gas.
 

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