{"id":10467,"date":"2013-12-24T11:05:15","date_gmt":"2013-12-24T10:05:15","guid":{"rendered":"http:\/\/78.46.122.165\/2013\/12\/24\/merry-christmas-with-pavlova\/?lang=en"},"modified":"2016-01-31T14:11:12","modified_gmt":"2016-01-31T13:11:12","slug":"merry-christmas-with-pavlova","status":"publish","type":"post","link":"https:\/\/alt.foodtastic.at\/en\/2013\/12\/24\/merry-christmas-with-pavlova\/","title":{"rendered":"Merry Christmas with Pavlova"},"content":{"rendered":"

A Pavlova is a meringue cake that is crispy on the outside with a\u00a0soft and sweet centre, like a marshmallow. Classically,\u00a0you'll serve it with whipped cream and fresh fruit like\u00a0raspberries, strawberries, kiwi or any other fruit you like. I always add vanilla ice cream on top as well, to make it even more scrumptious. I first tried this dessert about 9 years ago, when I lived in New Zealand. Back then, I was\u00a0told it was the country's national dish. A few years later, when I lived in Australia, I was told the exact same thing. So there seems to be\u00a0a controversy with both Australia and New Zealand claiming this dish as theirs. The debate goes on to this day. What is a well-known fact is\u00a0that the name, Pavlova, was chosen in honour of Anna Pavlova, the famous Russian ballerina, who toured both New Zealand and Australia in 1926.\u00a0Hmmmm. I don't really mind either way, to be honest - the Pavlova dessert tastes great in New Zealand, Australia AND on my Christmas dinner table. It's an easy, delicious dish and ever since I spent time in the Southern Hemisphere, I've been baking it for Christmas every single year. Merry Christmas, everyone!
\nMay all the sweet magic of Christmas fill up your heart with joy and make each of your desires come true.
\nAnd here's the recipe...
\n\"Pavlova-quer\"<\/a><\/p>\n

\u00a9 Foto\/Eva Fischer<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A Pavlova is a meringue cake that is crispy on the outside with a\u00a0soft and sweet centre, like a marshmallow. Classically,\u00a0you’ll serve it with whipped cream and fresh fruit like\u00a0raspberries, strawberries, kiwi or any other fruit you like. I always add vanilla ice cream on top as well, to make it even more scrumptious. I first tried this dessert about 9 years ago, when I lived in New Zealand. Back then, I was\u00a0told it was the country’s national dish. A few years later, when I lived in Australia, I was told the exact same thing. So there seems to be\u00a0a controversy with both Australia and New Zealand claiming this dish as theirs. The debate goes on to this day. What is a well-known fact is\u00a0that the name, Pavlova, was chosen in honour of Anna Pavlova, the famous Russian ballerina, who toured both New Zealand and Australia in 1926.\u00a0Hmmmm. I don’t really mind either way, to be honest – the Pavlova dessert tastes great in New Zealand, Australia AND on my Christmas dinner table. It’s an easy, delicious dish and ever since I spent time in the Southern Hemisphere, I’ve been baking it for Christmas every single year. Merry Christmas, everyone! May all the sweet magic of Christmas fill up your heart with joy and make each of your desires come true. And here’s the recipe… \u00a9 Foto\/Eva Fischer  <\/p>\n","protected":false},"author":2,"featured_media":10482,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[798,754],"tags":[1145,1146,1147,1148,1149,811,762],"ingredient":[],"class_list":["post-10467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glutenfreiheit-en","category-recipes","tag-australien-en","tag-baiser-en","tag-meringue-en","tag-neuseeland-en","tag-pavlova-en","tag-rezept-en","tag-weihnachten-en"],"_links":{"self":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts\/10467"}],"collection":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/comments?post=10467"}],"version-history":[{"count":0,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts\/10467\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/media\/10482"}],"wp:attachment":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/media?parent=10467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/categories?post=10467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/tags?post=10467"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/ingredient?post=10467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}