Parents and Friends Association

Happy New Year 

We would like to wish the entire school community a very “Happy New Year” and hope everyone has had a good break.  We hope that everyone has returned with a rejuvenated spirit towards whatever lies ahead. We would like to welcome all the new families to our school community and hope to see many of you join our committee this year.

We would like to wish everyone celebrating the lunar new year a very “Happy Chinese New Year”. Friday, February 12, 2021 marks the beginning of “The Year of the Ox” denoting hard work, positivity and honesty. For everyone celebrating do have fun and be safe.

Next Meeting:

The PFA will hold its next monthly meeting on Monday, 22nd February 2021.  Please look out for further details on Compass.  If any new members of the school community would like to join in please email Aban at aban2309@yahoo.com and we will very happily add you on to the distribution list.

PFA Committee

End of Year Sweet Treat

The PFA organised a surprise sweet treat as a thank you gesture for all the wonderful teachers and staff members at EDSC.  At the end of the school year 2020, all the teachers and staff enjoyed an extremely well-deserved treat which we hoped they enjoyed thoroughly. They were kind enough to share some of their merriment with us in the form of these few pictures. 

Christmas Mini Pavlova (courtesy:  Pearl Chow)

Makes 8 pcs 

For Pavlova:

3 large egg whites at room temperature

150 g castor sugar 

1 tsp corn starch

1/4 tbsp lemon juice

1/2 tbsp vanilla extract

For Cream:

200 ml heavy whipping cream (very cold)

20gm castor sugar

For Topping/Decor:

fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)

8 mint leaves for garnish (optional)

Instructions:

Preheat the Oven to 105oC. Line a large baking sheet with parchment paper. Using your stand mixer, beat egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.

Use a spatula to quickly fold in lemon juice and vanilla extract, then fold in corn starch and mix until well blended.

Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the centre with a spoon to allow room for cream. Bake at 105˚ for 1 hr and 15 mins then turn the oven off and without opening the door, leave meringue in the hot oven for another 30 mins. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.

Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity area).