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Topic: Pavlova

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The pavlova will have cracked and fallen, this is okay.
I altered the recipe a bit for randomness's sake, and used a small amount of greek yogurt with honey and caster sugar instead of the cream, and a sauce of raspberries blended with sugar instead of the fruit.
Pavlovas use certain fruits according to tradition, and generally these include in descending order; strawberries, passionfruit and bananas.
www.everything2.com /index.pl?node=pavlova   (2244 words)

  Pavlova Recipe & Photo - Joyofbaking.com   (Site not responding. Last check: )
This meringue cake, with its unusual soft sweet marshmallow center and crisp crust is produced by folding a little vinegar and cornstarch (cornflour) into the stiffly beaten egg whites and sugar.
Once the Pavlova has been baked and cooled, softly whipped cream and fresh fruit (kiwi, raspberries, strawberries, passion fruit) are mounded in the center of the cake.
The name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who visited Australia in the 1920s.
www.joyofbaking.com /Pavlova.html   (855 words)

  Great Ballerinas - Anna Pavlova
Pavlova hadn't the strength for it; her delicate, highly arched feet were too weak for the flamboyant pointework coming into vogue.
Pavlova excelled in the repertory at the Maryinsky, especially in La Bayadere, Giselle, Le Corsaire and Don Quixote but dancing the choreography of Mikhail Fokine is what made her immortal.
Pavlova took soft pointe shoes that were too big, inserted a piece of leather under the metatarsal for support and pounded down the platform to make it bigger and flatter.
www.dancer.com /pavlova.html   (1190 words)

 Anna Pavlova - MSN Encarta
Born in Saint Petersburg, Anna Pavlovna Pavlova was trained at the school of the Imperial Ballet, made her debut as soloist in 1899, and became prima ballerina of the company in 1906.
Pavlova toured Europe in 1907, appeared briefly with the Ballets Russes of the Russian impresario Sergey Diaghilev, and, in 1910 made her American debut with the Russian dancer Mikhail Mordkin at the Metropolitan Opera House in New York City.
Conservative in her aesthetics, Pavlova was an outstanding representative of classical Russian ballet, admired for the poetic quality of her movement.
encarta.msn.com /encyclopedia_761578087/Anna_Pavlova.html   (240 words)

 Anna Pavlova (dancer) Summary
Pavlova's first tour in what was to become a lifetime of innumerable performances for strange audiences (it is estimated that Anna Pavlova travelled over 400,000 miles in the pre-air-travel age and was seen by millions) was to Moscow in 1907.
Although Pavlova's repertoire grew and was influenced by exposure to foreign cultures and by the often shocking innovations in classical technique and choreography being brought to the dance by Isadora Duncan and Diaghilev's Ballets Russes, she remained by temperament and financial imperative a more conservative classicist.
It was Pavlova's ability to accept her role as emissary for her art, often with good humor and always with a kind of missionary zeal and self-discipline, that brought vast audiences to her and eventually to the ballet itself.
www.bookrags.com /Anna_Pavlova_(dancer)   (1409 words)

 history: Anna Pavlova
Anna Pavlova was born in a military hospital in St Petersburg, Russia.
Pavlova's early childhood was spent with her grandmother in the tiny village of Ligovo, outside St Petersburg, where she attended the local school.
Pavlova then went on to St Petersburg, where with a small group of soloists she performed in Moscow, in Peterhof, and on 7 June, in Pavlovsk - her last performance in Russia.
www.istd.org /about/historydecades.html/links/annapavolva.html   (2091 words)

 Heroine Worship: Anna Pavlova, The Swan
Pavlova was already an acclaimed ballerina when, in 1905, Michel Fokine choreographed "The Dying Swan" for her to music by Saint-Saens; it became her personal emblem.
Pavlova's sheer dramatic intensity forcibly conveyed this truth to the audience, and the work was an instant success.
Pavlova definitely was fascinated by feathers - she was a bird watcher.
www.nytimes.com /specials/magazine4/articles/pavlova.html   (811 words)

 How to Make Pavlova - WikiHow
Legend says that it was created in honour of Russian ballerina Anna Pavlova on her visit to Australia - or New Zealand - for a ballet tour early in the 20th century.
Pavlovas should be round with a little hollow that takes the cream and topping, so it helps to imagine that you're making a nest shape.
While the ideal pavlova is symmetrical, balanced and clear of flaws, unless you're a chef, this is a very forgiving dessert and as long as it still tastes good, people won't really notice.
www.wikihow.com /Make-Pavlova   (1157 words)

 PeoplePlay UK - Anna Pavlova
Pavlova was very competitive and during a curtain call slapped the face of her partner, Michael Mordkin, because she thought he was getting more applause.
Pavlova was interested in local and national dances, and created works based on Japanese and Indian dance, in which she appeared with the young Uday Shankar.
Pavlova, more than any other dancer, symbolised the ballerina for the 20th century - the dark expressive eyes, the pale oval face surrounded by severely dressed dark hair, the elegant, almost emaciated figure and the almost religious dedication to dance.
www.peopleplayuk.org.uk /guided_tours/dance_tour/ballet/revolution_pavlova.php   (360 words)

 Anna Pavlova Dies at Height of Fame
Pavlova, who died after a three-day illness with influenza and pleurisy, was 45 years old and lacked only eight days of being 46, as her birthday was Jan. 31.
Pavlova was always partial to the dance of the dying swan, and for years she kept swans in the garden of her home in Hempstead, London, so she could study their movements.
As a child of 10 Pavlova saw for the first time a ballet at the Imperial Ballet School, attached to the Marianski Theatre in Leningrad, and after that, she often said, dancing became the dream of her life.
www.nytimes.com /specials/magazine4/articles/pavlova1.html   (1223 words)

 Anna Pavlova: Ballerina Absoluta
Anna Pavlova was apprenticed to a stern disciplinarian of the ballet.
As a dancer, Anna Pavlova possessed in the highest degree the accumulated wisdom, the knowledge and the mastery of an aesthetic language.
Pavlova incarnated the music, one minute soaring, another spinning and still another drifting and fading from view, only to bound again through space with flashing eyes, swirling skirts--her body a sinuous flame, her soul a quivering harp.
www.worldandi.com /subscribers/feature_detail.asp?num=25259   (2033 words)

The Pavlova dessert was first created in the early 1930s in honor of the ballerina Anna Pavlova, a Russian ballerina, the most celebrated dancer of her time.
Pavlova studied at the Imperial School of Ballet at the Mariinsky Theatre from 1891, joined the Imperial Ballet in 1899, and became a prima ballerina in 1906.
In 1909 she went to Paris on the historic tour of the Ballets Russes.
www.pastrywiz.com /cakes/pavlova.htm   (205 words)

 Painting - Liliya Pavlova artist from Vitebsk. Chagall Malevich Pen.
Liliya Pavlova was born in Brest region (Belarus).
1983-1988 – Liliya Pavlova was a student of the Artistic-Graphical Faculty at Vitebsk University.
She was inspired at this time by the charisma of beautiful landscape, still life and portraits.
www.1001art.net   (109 words)

 Pavlova recipe, traditional Australian dessert - Aussie-Info.com
In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova.
Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a popular Australian dish.
Turn oven off, leave pavlova in oven until cool.
www.aussie-info.com /identity/food/pavlova.php   (164 words)

From Glen Ralph of the Wilmar Library in South Australia, we have been given an exhaustive article on the pavlova debate that traces the history of meringues and vacherins.
According to Paxton family tradition, the pavlova was named at a meeting at which Sachse presented the now familiar cake.
The ingredients were roughly those of a pavlova, but it was not the pavlova as we know it, because the mixture was baked into three dozen little meringues.
www.inmamaskitchen.com /FOOD_IS_ART/reference/Pavlova.html   (1014 words)

 Pavlova   (Site not responding. Last check: )
The topping on the pavlova can be made up of your own choice of fruit and grated chocolate on top is also delicious.
Pavlova: Place the egg whites in a clean bowl and mix it with an electric mixer until stiff peaks (when you turn the bowl upside down the egg should remain in the bowl).
Place the pavlova in the centre shelf of an oven preheated to 190°C and cook at this temperature for 10 minutes then reduce the temperature to 150°C and cook for 1 hour and 20 minutes.
www.foodiesite.com /recipes/2001-04/pavlova.jsp   (341 words)

 Pavlova   (Site not responding. Last check: )
The Pavlova is a meringue-like Kiwi dessert made from egg whites, frequently served with cream and fruit (usually kiwifruit or strawberries), and my favorite dessert.
The Pavlova was first created in the early 1930s in honor of the ballerina Anna Pavlova, a Russian ballerina, the most celebrated dancer of her time, who was visiting New Zealand.
I've ganished this pavlova with strawberries and peaches.
www.samsmith.co.nz /recipes/Pavlova.html   (229 words)

 Reed Mariculture - Instant Algae - Pavlova
Pavlova is a small golden/brown flagellate that is very similar to Isochrysis.
Pavlova is very difficult to grow so it is not produced by many hatcheries.
Pavlova is similar in nutritional profile to Iso, however is has a more sophisticated sterol composition so it is very popular with cold water fish hatcheries (such as cod) for enriching rotifers.
www.reed-mariculture.com /microalgae/pavlova.asp   (178 words)

 Anna Pavlova (I) - Biography   (Site not responding. Last check: )
Pavlova made her debut on September 19, 1899, and worked with the Mariinsky Ballet from 1899-1907.
Pavlova was able to make eight to nine performances per week and had great interest in performing for unexperienced audiences in remote rural areas across the world.
Pavlova is depicted in her favorite role as a white swan on a blue background.
www.imdb.com /name/nm0667816/bio   (778 words)

 Halfbakery: Pavlova Wrap
Once the present ready to be opened, simply break off a piece of the pavlova and eat it, pass it around for the whole family to enjoy.
Pavlova was invented by Sylvain Pavlova of Paris in 1875.
Originally from Marseille, the young Pavlova travelled to the capital to cook in the kitchen of legendary chef Olivier Benedict, a man whose work with eggs was internationally renowned.
www.halfbakery.com /idea/Pavlova_20Wrap   (357 words)

The word Pavlova is taken directly from the name of the famous ballerina, Anna Pavlova.
To celebrate the visit of Anna Pavlova he created a meringue-style dessert which was very light and airy.
If you are making the Pavlova in advance then store it in a cool dry place, not in the fridge and then decorate just before serving.
www.beautyandlace.com /pavlova.htm   (639 words)

 Anna Pavlova - Search Results - MSN Encarta
Anna Pavlova - Search Results - MSN Encarta
Pavlova, Anna Pavlovna (1881-1931), Russian ballerina, the most famous classical ballerina of her era.
Ballet: Although one may fail to…, Ballet: As is the case in…, Ballet: Where Pavlova was supremely conscious of her…, Happiness: When a small...
encarta.msn.com /Anna_Pavlova.html   (109 words)

Pavlova makes a great summer time dessert, but is also enjoyed year round as a light and refreshing dessert to any meal.
The name of Pavlova is in honor of the Russian ballerina, Anna Pavlova from the early 1900's.
As the story goes, the ballerina was performing in Australia where she enchanted the entire country.
www.bellybytes.com /recipes/pavlova.shtml   (495 words)

 Nigella.com   (Site not responding. Last check: )
Invert the pavlova on to a big, flat-bottomed plate, pile on cream and spoon over passion fruits scooped - pips and all - from their shells.
I made the pavlova to take to a friends party, but I made a raspberry sauce from frozen berries and added raspberry liquor and then at the last minute I stirred in 2 pints of fresh raspberries and poured this over the top.
Nigiella, for the pavlova (fruit) recipe, you mentioned piling the cream and spoon the passion pulp over the cooled pavlova but the picture has a layer that is yellow in colour.
www.nigella.com /recipes/recipe.asp?article=136   (1265 words)

 Anna Pavlova   (Site not responding. Last check: )
Anna Matveyevna Pavlova, was born January 31, 1881 into a family that wasn't exactly high society.
Anna Pavlova was one of the best-known ballerinas of all time.
Pavlova was a legend to the world of classical ballet.
www.shenandoah.k12.va.us /pmms/Faculty/hill/Studentweb/dancers/pavlova.htm   (161 words)

 Recipe For The Famous Aussie Pavlova
You can cook the actual Pavlova a week or so before-hand and then decorate it just before you are ready to serve.
When cooked, the Pavlova should be a very light beige colour.
If you are making the Pavlova in advance then store it in a cool dry place, not in the fridge.
www.cheap-and-easy-recipes.com /individual-recipes/pavlova.htm   (324 words)

 Cowells Pavlova Recipe
Pavlovas are usually dressed with fresh whipped cream and selected fruits, nuts.
I love to slice the Pavlova in half horizontally and scoup out a small trench in the lower half.
When your fruit bowl looks empty, make a spiral of banana slices all over the top of your Cowells Pavlova, cream the sides and big swirls around the top [to hold banana in place]then glaze banana with heated/strained apricot jam, which also stops banana going brown.
www.pavlova.co.nz /recipe.htm   (693 words)

 IAWA Radka Pavlova Inventory
Radka Pavlova was born February 19, 1933 in the town of Oriakhovo, Vratza Region.Her father, Dimitur Pavlov, was a mechanic and her mother, Dimitra Koeva Pavlova, was a housewife.
Pavlova's daughter graduated in architecture in 1984 from Sofia Polytechnic.
Radka Pavlova designed interiors and furniture, as well as urban and landscapes.She won numerous design competitions for cultural centers, parks, and hotels and for European monuments to important individuals and events.
spec.lib.vt.edu /IAWA/inventories/Pavlova.html   (1056 words)

 Ballerina: Anna Pavlova   (Site not responding. Last check: )
Born on February 21, 1881 in St. Petersburg Russia was Anna Pavlova, one of the most celebrated dancers in Russian ballet history.
Pavlova started her own company at this time and they danced excerpts from such ballets as Don Quixote and Giselle.
Pavlova also took interest in various types of ethnic dances such as those from Poland, Mexico and Japan, and her company also danced ballets with these influences.
it.stlawu.edu /~rkreuzer/pmcmanus/pavlova.html   (293 words)

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