So far I've managed to do a few dishes, play with their son and read books to him, and sweep the floor a few times.
I also introduced them to pavlova (an Australian/New Zealand dessert that I learned about in Tanzania). It was fun using blueberries and strawberries, grocery items that are not available in Musoma. But I couldn't resist adding in some pineapple, something that is seasonally available in Musoma.
What started as a solution to the question "what should we do with the extra egg whites?" turned into a dessert that in some ways speaks to the many different cultures and countries that have influenced me over the past several years. It is an Australian/New Zealand dessert topped with fruits I associate with America and Tanzania, and it was beautiful and delicious.
(Maybe next time I should have a section with hagelslag to make it more complete).
I also introduced them to pavlova (an Australian/New Zealand dessert that I learned about in Tanzania). It was fun using blueberries and strawberries, grocery items that are not available in Musoma. But I couldn't resist adding in some pineapple, something that is seasonally available in Musoma.
What started as a solution to the question "what should we do with the extra egg whites?" turned into a dessert that in some ways speaks to the many different cultures and countries that have influenced me over the past several years. It is an Australian/New Zealand dessert topped with fruits I associate with America and Tanzania, and it was beautiful and delicious.
(Maybe next time I should have a section with hagelslag to make it more complete).
Where is the recipe for this beauty?
ReplyDeleteThere are a number of recipes, I just picked one out of a cookbook at my sister's house. The basic ingredients are egg whites, sugar, vanilla and cornstarch for the base. The top is just whipped cream and fruit.
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