Pavlova Paradise

               When 'rellies' (relatives in your lingo) come to stay there are always nice surprises, from their bulging suitcases full of goodies from the 'homeland' to their  great enthusiasm for Greece and their willingness to join in and help with cooking, preparing innards, eating fish heads and washing the dishes.

We've had some great dishes made by them over the years.  Pavolva is one of the desserts that stands out, made by both NZers and Australians, and a wonderful peach meringue pie.

Pavlova is a meringue base, topped with a thick layer of cream and decorated with fresh fruit.  Egg whites are used to make meringue and these visitors make aioli with the discarded yolks.  Both live on in our memories.

The latest pav with sliced kiwi fruit on top for a real NZ experience

                               

What was left of a large jar of aioli after a family dinner.

I've tried making this before and also mayonaise but not with great success.  Eventually I realised it was the olive oil which overwhelmed all other flavours.  This time Katy made  the aioli with sunflower oil, egg yolks and lemon juice.    The jar got handed around the table along with cries of 'poli oraia' and demands for the recipe and the secret to its wonderful taste. 

Aioli is basically a garlic mayonaise, though it is not made the same in all areas of the med.  In some places it is more of a garlic and oil sauce.

Neither the sweet or the sauce lasted long and I'll have to make some more of the garlic sauce for the next family gathering.  It goes with everything, fish, bbqed meat, cheese, garlic bread, grilled pita bread, salad.  Whatever we had on the table was accompanied by a spoonful of garlic mayo.

Who's next to visit?  Start practising your cookery skills.

More of the visitors very soon