pavlova

Considering I was born in NZ along with the pavlova it is outrageous that I have never made one. So following Loraine Pascale's simple recipe I put 345g caster sugar and a squeeze of lemon into a bowl whipping together with 1 egg white for 1 min, then another whipping for another minute and finally the remaining 4 egg whites (left over from ice cream experiment) for another few minutes. Until exactly as she described they were shiny stiff peaks. Then spreading the mixture into a circle (12 inch diameter) on a baking tray with grease-proof paper making sure sides are higher than the centre. Oven 140C for 1-11/4 hours. Voila! What a delicious thing to do. Topped with cream and pomegranate seeds! I never cease to marvel how heating or whipping can change an ingredient into a completely different phenomenon. The mystery of cooking. One can maybe learn a few things about life whilst cooking.