Sugar

July 1998

I'm now enjoying an easy lifestyle. Right across the street from the boat is Raro's biggest supermarket, supplied from New Zealand it was just like home and being familiar with the products makes it all the easier. Every morning after our run we purchase a few more bags of goodies thus the task doesn't seem as daunting. I'm not doing a huge shop here as I'm waiting till American Samoa with it's super store.

My biggest purchase was a Yogurt Maker. It is a simple design of a large plastic thermos with an inner plastic jar. You can purchase a starter pack of yogurt, mix it with a quart of water in the jar, and place the jar inside the thermos. Hot water is poured into the thermos to surround the jar and six hours later you have yogurt. If you choose not to purchase the starter pack you just us 1/4 natural yogurt, 1/4 milk powder and 1/2 water. Previously I had just made yogurt willy-nilly but with not a good constant success rate, now it is fool proof and quart of yogurt lasts up to two weeks in the fridge and certainly saves on the cost.

With an abundance of yogurt available I don't feel so guilty when using it in cooking or baking and I even make my own cottage cheese by letting the yogurt drip through a cheese cloth or coffee filter overnight. If you wish for a bit of variety I often add jelly, fresh puréed fruit, or tinned fruit. John has his own jar and flavors his with a mixture of cinnamon, maple syrup, and blue berry syrup. Each to their own is my motto.

There was no shortage of fresh produce and the Saturday morning market next to the boat harbor is Raro's equvilant to social shopping at the mall.This gentleman grew enough vegetables to easily supply all our needs and happily traced down any items I was in need of.

We have had many invitations form the friendly folks on the island and have attended awesome feasts, dinner parties, and social events all ending with fabulous deserts. I've decided its time for some health food, well maybe not just yet. This recipe is for a traditional Kiwi desert that is very popular in Rarotonga. It is basically a large meringue, generally served at Christmas time and family get-togethers.

Pavlova

4 egg whites
1 1/4 cups powered sugar ( one grind finer then granulated)
1 tbsp white vinegar
1 tbsp cornflour
1tsp vanilla essence
2 cups whipped cream
fresh fruit

· preheat oven to 350°F

· beat egg whites and sugar for 10 minutes or until thick and glossy.

· mix vinegar, vanilla, and cornflour together and add to the meringue

· beat for another 5 minutes

· line an oven tray with baking paper and draw an 8" circle on the paper

· spread the pavlova mixture to within a 1/3" of the edge of the circle,
keeping the shape as round as possible. Smooth the top surface.

· turn oven down to 200°F and place pavlova inside

· bake 1 hour then turn oven off leaving the door slightly ajar.
Leave the pavlova in oven until cold.

· lift the pavlova onto a serving plate and decorate with whipped cream and fresh fruit

serves 6

BACK