Meringue with Poached Pears, Cream, Toasted Hazelnuts and Chocolate Sauce

Ok anyone can make a pavlova however its all about the toppings here is one for the adults...

4 large free range eggs
260g caster sugar
a pinch of salt
100g roasted hazelnuts
4 pears
fresh ginger
200g dark chocolate
400ml double cream
1/2 teaspoon vanilla extract
zest of one orange
2 cloves
1 cinnamon stick

Preheat the oven to 150oC and line a baking tray with a sheet of greaseproof.

Put your egg whites into a bowl and whisk on a medium heat until soft peaks form. With your beater still running add the 200g of the sugar gradually a tablespoon at a time and add salt, turn your mixer to the highest speed and whisk for approximately 10 minutes or until when you pinch some of the mixture between your fingers it feels completely smooth.

Spoon out the meringue onto the baking paper and shape into a A4 size rectangle. place into preheated oven and bake for 11/2 hours

Peel and 1/4 the pears removing the core, add cinnamon stick, 60g of the sugar, cloves and cover with water and place on a medium heat on stove for 1 hour. Remove pears and pat dry, stain syrup and boil with 2 slices of fresh ginger until mixture has reduced by half. Take off heat add the chocolate and stir until melted.

Whip cream with vanilla extract.

Place dollops of cream on top of the meringue followed by the pears, drizzle with chocolate sauce and sprinkle with chopped hazelnuts. finish with some grated orange zest.

Serve straight away.

Torta Della Nonna

I am a sucker for anything that involves custard and believe me after you have made this you will be too....

For the pastry:
300g plain flour plus extra for dusting
80g caster sugar
1 teaspoon baking powder
150g butter cut into cubes
1 egg
1 egg yolk
grated zest of 1 lemon
pinch of salt

For the filling:
500ml milk
thinly pared strip of lemon zest
3 egg yolks
120g caster sugar
50g flour
few drops of vanilla extract


To decorate:
1 egg lightly beaten
pine nuts for sprinkling
icing sugar for dusting

To make the dough, sift together the flour, sugar, baking powder and a pinch of salt into a food processor. Add eggs, butter and lemon zest until you have a a dough, remove and divide into 2 balls and individually cover in cling wrap and place in refrigerator to rest.

Meanwhile, make the filling. Pour the milk into a pan, add the lemon zest and bring just to the boil, then remove from the heat and set aside. Beat the egg yolks with the sugar in a bowl until pale and fluffy. Gently fold in the flour and the vanilla, add the milk, combine thoroughly and pour back into the pan. Cook over a low heat, stirring constantly, until the mixture coats the back of the spoon and is very thick. remove from the heat and let cool stirring occasionally to prevent a skin from forming.

Preheat the oven to 180 degrees

Grease and flour 24cm pizza tray 

Roll out a piece of the dough on a lightly floured surface into a round slightly larger than the prepared tray, leaving a overhang. Fill with the custard filling and roll out remaining pastry and cover filling seal edges, brush with beaten egg and sprinkle with pine nuts.

Bake in the oven for 40 minutes, until golden brown. Remove from the oven and let cool slightly dust with icing sugar and serve.

Cherry and Cranberry White Chocolate Cookies

There is nothing more gratifying than making your own biscuits and these are one of my many favorites, perfect with a cup of tea or, for those under the tea drinking age, a glass of milk.
The oats make these treats extremely chewy and they feel convincingly healthy.

I always double the recipe as guests love a goodie bag!

140g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
75g rolled oats
125g soft unsalted butter
75g dark brown sugar
100g castor sugar
1 egg
1/2 teaspoon vanilla extract
75g dried cranberrys and cherrys
50g pecans, roughly chopped
140g white chocolate chips


Preheat oven to 180 degrees

Measure out the flour, baking powder, salt and rolled oats into a bowl.

Put the butter and sugars into a bowl and beat until lights and creamy

Then beat in the eggs and vanilla

Beat in the flour, baking powder, salt and oats then fold in the berries, chopped pecans and chocolate chips

Set the bowl of biscuit dough in the fridge for 15 minutes.

 Roll tablespoons of dough into the palm of your hand and place on a lined baking tray

Cook for 15 minutes or until cookies appear golden, remove from aven and let sit for 5 minutes as they will be too soft to lift immediately. then place onto a wire rack, and repeat process.

SUNDRIED TOMATO PESTO PASTA

There are so many ways to cook pasta, this is just one of my naughy pleasures! If you dont want to use cream stir through some ricotta instead. This dish is great served cold the following day!

500g tortiglioni pasta

3 cups fresh basil

3/4 cup grated parmesan cheese

2 tbls butter

6 tbls pine nuts

2 tbls butter

2 cloves of garlic peeled

1/2 cup pouring cream

1/2 cup. thinly sliced sun dried tomatoes, packed in oil

 

Prepare pasta as directed; drain well (I always add bay leaves, salt and a drizzle of oil my my water for flavour).

 

In a food processor or blender puree basil, 1/4 cup cheese, oil, butter, pine nuts and garlic.Pour in saucepan and gently heat add cream and stir until slightly thickened. 

 

Toss sauce with pasta, tomatoes and rest of cheese and season with salt an pepper.

PROVENCAL-STYLE SALAD

It's a hot summers day and you don't want anything to heavy to eat.... this is the dish!
Every mouthful can be a different experience. Be sure to place emphasis on the freshness of all your ingredients. And it just looks so beautiful just like an artists palette.

6 eggs hard boiled
1 red onion, finely diced
1/2 bunch flat-leaf parsley, leaves picked
1/2 bunch coriander, leaves picked
1/2 bunch parsley, leaves picked
6 garlic cloves, finely chopped
1 iceberg lettuce, washed and drained
4 smoked chorizo sausages cooked and sliced

To serve
crusty bread
salt flakes and freshly ground pepper
best quality extra virgin olive-oil
and red wine vinegar

Peel and half the eggs. On a large board or platter, arrange all the ingredients in seperate piles

Serve with crusty bread. At the table, guests select thier preferred combinations and proportions of each ingredient, and season to taste with salt and pepper olive oil and vinegar.

SPAGHETTI AGLIO E OLIO

I grew up thinking of this dish as something we ate when money was tight or time was short or when my mother simply ran out of energy. Looking back I can see that this is a perfect example of cucina rustica, i.e., simple family food made for the enjoyment of the moment without pretensions. It is delicious, inexpensive, quick to prepare and perfectly suitable for a friendly, informal meal.

Please do use the best olive oil you can afford, and buy a good brand of dried pasta. This dish is always made with long pasta, such as spaghetti or linguine.

1 pkt good dried angel hair pasta
1/2 cup good olive oil
6 garlic cloves finely chopped
dried chilli optional
1 tablespoon salt
freshly ground black pepper
4 bay leaves
6 tablespoons of mixed fresh herbs such as 
flat leaf parsley oregano and basil
80g butter
freshly grated parmesan


Bring a large of slated water to the boil with a drizzle of oil salt and some bay leaves.

Cook the pasta al dente and drain, saving about 1/2 a cup of the pasta water.

While the pasta is cooking gently warm the olive oil in a very large saut'e pan, add the garlic add the chilli flakes now if you want a bit of fire. Do not burn the garlic you just want to infuse the oil, add butter and set aside.

When pasta is cooked add to warm oil, add salt and herbs until well coated. if the mixture seems dry add a drizzle of the pasta water.

Serve immediately with a good grind of black pepper and pass the grated parmesan at the table

VEAL SCALOPPINE WITH BLACK OLIVES

Gutsy flavours and healthy ingredients are the trademarks of dishes from Italy, this is a easy dish to prepare and a fulfilling one to eat with friends. Serve with steamed baby potatoes.

1kg veal escalopes

plain flour for dredging

500g ripe tomatoes sliced (can use tinned)

1/4 cup white wine

4 teaspoons salted capers rinsed and gently squeezed dry

4 tablespoons fresh chopped oregano

6 tablespoons fresh chopped parsley

2 tablespoons fresh chopped basil

1/2 cup dry cured black olives (seeds removed and chopped)

olive oil for drizzling
salt and freshly ground pepper

Preheat the oven to 200oC

If the veal is not already flattened, use a smooth meat mallet or wooden rolling pin to pound the veal lightly to an even thickness. Lightly oil a ridged grill pan or griddle over a medium heat.

Dredge the veal in the flour, shaking off any excess. sear each piece of veal in the pan for a couple of minutes on each side

Transfer meat into an oiled baking dish, arranging the pieces of veal side by side. Place the olives, slices of tomato, capers, herbs, wine, salt and pepper into a bowl and crush with your hands place over veal drizzle with olive oil.

Cover with tin foil and place in the oven for 15-20mins then remove foil and bake for a further 15 minutes.

Serve immediately.