recipes

Solla Sollew

pavlova

There are spells of time frequently described these days as ‘the zone’. Living in a delightful, even exhilarating parallel universe, is often cited as ‘being in the zone’. Runners coin it and psychologists advise of its pursuit during times of anxiety. Many shake their heads despondently, thinking it unachievable. Not so, every one of us has been there, long before it held its modern-psycho title and simply didn’t recognise it for what it was.

As you sat as a child before a reader, who filled your auditory canals with text, and your visuals with correlating  illustration, your very being travelled to another realm. Objects in the room around you dissolved like Max’s bedroom, where vines grew in it’s place. The reader no longer visible, only fascinating words and intriguing pictures feeding a hungry imagination. And once the story reached its conclusion, only then did you become aware of your delicious absence – some glorious time away like the Pevensie children’s journey to Narnia via the wardrobe’s rear. You were lost (happily) in a book.

Even now, as grown beings, we still disappear into narrative, and how wonderful it is not only to make the excursion, but to reflect on it afterward and will others to do the same, pressing your copy urgently into their hands.

I recall with great clarity, the post-lunch summer afternoon I sat cross-legged as a six-year-old, on a timber classroom floor and made the tumultuous journey to ‘the City of Solla Sollew, on the banks of the beautiful River Wah-Hoo, where they never have troubles! At least, very few’.

Solla Sollew

So absorbed was I by the magic of this tale, that when the teacher closed the covers, I could swear I had just scampered across that exquisite pink bridge and onward to that place of wonder. Even now, when I recall that tale, my memory of Solla Sollew is one of delight. Living in a land of sunshine and colour, smiles and sweetness. And of course snoozing on those billowy pillows …

billowy pillows

Quite marshmallowey don’t you think? Yes, this utopian land I am convinced, is inhabited by Solla Sollewians who dine exclusively on pavlova. What more fitting a dish for this decadent town could there be? Brittle shards of crispy meringue offset with the spongy sweet centre. Topped with rich fresh cream, fragrant banana,  strawberries and a passionfruit tang following through. Make yours on a day when time needs no measure – there is plenty of beating and mixing to be done and of course with the mix-master whirring and the sugar sprinkling definitely an opportunity to get into the zone.

4-5 egg whites at room temperature (or enough to reach 150ml)
1 cup caster sugar
1 tspn white vinegar
small container of thickened cream
1 small banana
2 passionfruit
approx 6 strawberries

  1. Preheat the oven to 160 degrees celsius.
  2. Beat the egg whites until stiff peaks form.
  3. Beat the sugar in, 1 tablespoonful at a time and beat well between each addition to ensure it dissolves into the egg whites.
  4. Scrape down the sides of the bowl and beat for 6 minutes.
  5. Add the vinegar and beat for a further 2 minutes.
  6. Draw an 18 cm circle on baking paper and lay on a flat tray.
  7. Pile the meringue mixture inside the circle – heap it up.
  8. Place in the oven and reduce temperature to 120 degrees celsius.
  9. Bake for 1 1/2 hours.
  10. Leave in the oven to cool with the door open.
  11. When cold top the meringue shell with cream, thinly sliced banana and strawberries, then drizzle passionfruit across it all.

fruit topped pavlova

Postscript: Pavlovas and Solla Sollewians aside, I owe a great deal to Dr Seuss for the enchanting itineraries he devised for me through his pen.

Advertisements

6 thoughts on “Solla Sollew

  1. I absolutely love your writing! I am a radio show host living on Whidbey Island, WA, and often look for short essays to include on my radio show, Ear Candy on whidbeyair. If I can find an episode that the above blog entry would fit well into, could I have your permission to read it on the air, giving credit to you and your blog, of course.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s