For the Base:
3 large egg whites
A pinch of salt
175g (6 oz) caster sugar
½ tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour
For the Filling
300 ml (10 fl oz) double cream
350g (12 oz) fresh fruit - sliced kiwi fruit, peaches, strawberries or raspberries, or a mixture of two contrasting fruits
Mint or raspberry leaves, to decorate
Use a pencil to draw an 18 cm (7 inch) circle on a sheet of baking parchment and place upside down on a cold plain shelf. Alternatively, use a circle of Bake-O-Glide as a larger template. Whisk the egg whites with the salt in a grease-free bowl until stiff. Add the sugar a spoonful at a time whilst still whisking. Finally: mix the vanilla extract with the vinegar and cornflour and whisk in. Spread the mixture out to form a base with an outer crown.
MAIN OVEN 120°C (250°F), GAS MARK L-1
LOWER OVEN IN SLOW COOKING MODE
Bake low down in the oven, for 1-2 hours, until crisp on the outside but like marshmallow in the centre. Whip the cream until stiff and pile in the centre of the meringue. Add the fresh fruit and decorate with mint or raspberry leaves.
115g (4 oz) self-raising flour
2 tbsp Pesto sauce
100 ml (4 fl oz) milk
Salt and freshly ground black pepper
For the Topping:
Crème fraîche or sour cream
55g (2 oz) smoked salmon, make up into small rolls
For the Garnish:
Chopped fresh parsley or dill
Place the flour in a basin and make a well in the centre. Add the egg, pesto sauce and half the milk, whisk together and thin to a dropping consistency with the remaining milk. Season.
Wipe the simmering end of the hotplate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the hotplate, when bubbles rise to the surface, turn over and cook the other side. Leave to cool in a clean tea-towel.
Place the pancakes on a serving plate, top each pancake with a spoon of sour cream and a roll of smoked salmon. Garnish with the lemon and chopped parsley or dill.
It is vital that the bird is not roasted straight from the refrigerator. Roasting times allow for cooking a bird from room temperature, i.e. one that has been taken out of the refrigerator and left in a cool room for several hours before cooking.
Generously butter the breast with some soft butter and cover with some rashers of streaky bacon. Place in the meat tin, on a grill rack in the low position, and roast un-trussed. Slide onto the lowest set of runners for an hour until nicely browned, then tent loosely with foil. Roast for 18 minutes per 450g (1lb). When the turkey is nearly cooked, remove the foil to allow it to finish browning if necessary.
With a Rayburn, basting is only needed very occasionally because the cast-iron Main Oven cooks using indirect and radiant heat. If necessary, remove the foil for the last 30 minutes to crisp the skin.
Thirty minutes before the finish time, turn the oven to a higher setting. This allows the oven to start to increase in temperature, ready to finish cooking vegetables and trimmings. This also allows the bird time to rest and keep hot, on or next to the cooker, for up to an hour before carving.
Makes 2 X 750G (1 ½ lb) Puddings
175g (6oz) seedless raisins
175 (6oz) Stoned prunes, Chopped
175g (6oz) Shredded Suet
175g (6oz) soft brown sugar
175g (6oz) self raising flour
115g (4oz) chopped mixed peel
Grated zest of 1 orange
55g (2 oz) glace cherries, quartered
1 tsp mixed spice
½ tsp freshly grated nutmeg
4 large eggs, beaten
150ml (5fl oz) stout
2 tbsp brandy
Combine all the dry ingredients in a mixing bowl and mix in the beaten eggs. When well combined, add the stout and brandy and mix again thoroughly. Pile into buttered basins and cover with a pleated disk of both baking parchment and foil and fix securely. Place on a trivet or small enamel plate in a saucepan and pour boiling water to come halfway up the side of the basin. Cover and bring to the boil. Adjust the position on the hotplate to maintain a medium boil for 30 minutes, continue to steam for 1 ½ - 2 ½ hours.
Alternatively: Main Oven 120ºC (250 ºF), Gas Mark L-1
Cast Iron Lower Oven in slow cooking mode
Transfer to the floor of the Main Oven, where no topping up will be required. Alternatively, continue steaming on the hotplate, topping up with boiling water as necessary. Allow to cool and store in a cool, dry and dark place for at least a month. To serve, steam for an hour using above methods.
Zopf is a very popular type of bread in Switzerland, which is usually eaten on Sundays. It’s a brioche-style bread that is braided to give it a distinct appearance and interesting texture. Traditionally Zopf is made with full cream, milk and butter. To make it vegan, we used soy cream, soy milk and vegan butter instead which works just as well.
“Rüeblitorte” or carrot cake is made all over the world, but the Swiss version of it is a little different - instead of adding different types of chopped nuts and sultanas into the cake batter, the Swiss keep the batter simple and instead go all out with the cuteness of their marzipan carrot decorations.
These roasted stuffed sweet potatoes with chipotle quinoa are loaded with smokey chipotle flavour! They’re vegan, gluten-free, and filled with whole grains for a healthy meal!
The goat cheese mixed with the roasted butternut squash and all stuffed into a pocket of homemade pasta dough is perfect for these colder nights!
Chewy bits of pancetta mixed with bitter radicchio, parsley, sage and a squeeze of lemon juice, an extra drizzle of olive oil, black pepper, and Parmesan complete the plate and make this dish tastes as beautiful as it looks!
Japanese Matcha Layer Cake with White Chocolate Cream - a match made in heaven
Lightly warm pita bread spread generously with homemade Tzatziki sauce, topped off with oven-roasted cumin and coriander flavored chicken and chickpeas for a quick and healthy weeknight dinner.
This dish is an excellent starter or small plate, vegetarian main or hearty side and sure to be a crowd pleaser!
A great toasted sandwich is hard to beat, especially when its buttery and crisp on the outside and filled with ooey-gooey melted cheese!
The perfect cozy dinner dish and it's so easy to make ahead of time for your guests!
Serves 8 - 10
- 4 egg whites
- a pinch of cream of tartar
- 1 cup castor sugar
- 1 tsp cornflour
- 1 tsp vinegar
- 1 tsp vanilla essence
- about 1 1/2 cups whipped cream
- strawberries, to garnish
- passionfruit, to garnish
- blueberries, to garnish
Pre-heat oven to 250 Celsius - Remove. Beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually beat in sugar until it is well incorporated. Fold in cornflour, vinegar and vanilla essence.
Heap egg white mixture into centre of baking tray and form into the shape of a cake about 22cm in diameter, making the centre a little shallower than the sides, put in roasting oven bottom runners for 10 – 15 minutes or until light crust forms.
- Move to Simmering oven and bake pavlova for about 1 1/2 hours. Remove from oven and leave until cool. The meringue often cracks a little as it cools.
- When you are ready to serve, spoon whipped cream over pavlova and top with washed berries. Spoon passionfruit pulp over the top.
Recipe is by Gabriel Gaté from cookbook Great Cakes and Desserts, page 92.
Pavlova wreath with strawberries, pomegranate & figs - a light and fresh summer dessert and also a beautiful centrepiece for the table.
Roasted cauliflower is a beautiful thing. It is extremely simple to make and brings out the inherent sweetness of the mighty vegetable. A whole roasted cauliflower is especially magnificent.
Fruit Tarts with Coconut Pastry Cream & Pistachios are the most perfect summer dessert! You can use whatever fruit you have available to make these beautiful little tarts, so elegant for dinner with guests.
Waffles - full of buttermilk, cheddar cheese and jalapeño with chipotle butter - sweet, spicy, buttery and the best when spread over a warm waffle so it melts into the nooks and crannies, bacon, heirloom tomatoes. Layered and then topped with rocket, avocado and maple syrup!
These raspberry macarons made with white chocolate and raspberry filling are one of the most flavorful macarons ever, the sweetness of the shells is very well balanced by the tart raspberries used not only in the filling but also in macaron shells.
Croissant French Toast with whipped ricotta AND raspberries, super indulgent and the perfect breakfast to make on a Sunday morning! It’s incredibly soft, buttery and touched with just the right amount of sweetness from the cinnamon sugar.
All cooked on the hotplate using only one pan, this Seafood Paella is the easiest and most perfect mess-free dish for summer! A mix of chicken, chorizo, lobster tail, jumbo tiger shrimp, clams and mussels and drizzled with truffle oil - the perfect combo!
Warmed, soft pita bread stuffed with melt-in-your-mouth lamb, and filled to the brim with fries, feta, veggies and harrisa Tzatziki!
A mix of all the best summer farmers market produce - zucchini, summer squash, fresh sweet corn, heirloom tomatoes, sweet peaches + nectarines, cherries, basil and watercress. Add a handful of toasted, salted seeds and a sprinkle of feta + a drizzle of olive oil and DONE.
The quinoa is cooked in unsweetened almond milk steeped with chai tea, then topped with pecans and coconut for protein and a little cinnamon for flavor. It’s low-glycemic, nutritious, and a pretty darn delicious breakfast if I do say so myself!
These fig tartlets are not quite sweet and not quite savory, living in a delicious realm in between. The cream cheese and crunch of cornmeal in the crust tease out the earthy quality of the figs, and a drizzle of honey heightens the fruit's juicy, natural sweetness.
A homage to winter’s best. The crust is kept like a traditional cookie - golden brown — in order to let the grapefruit curd shine. The creamy, smooth custard features both grapefruit juice as well as zest for a deep citrus flavor and bright acidity, with just a touch of bitterness that adds a lovely complexity and bite.
Lightly char-grilled potatoes, crisp on the outside and soft and fluffy on the inside, served with a creamy mustard dressing and sprinkled with fresh dill.
The best part about this recipe is it’s all about using up the abundance of your garden and any leftover vegetable / herb scraps you have on hand so feel free to follow this recipe very loosely and swap in whatever you are feeling.
This Whole Wheat Spinach and Artichoke Pizza is basically everything and anything you’d want in a pizza. It’s healthy…ish, loaded with veggies, cheese, garlic and basil, all piled on the most delicious whole wheat crust! Seasoned with immune boosting lemons and topped with fresh microgreens. Simple little changes, but promise this pizza is beyond delicious. Sometimes simple truly is the best.
Blackberry Lavender Chevre Ice Cream - these flavours go together so nicely and make one dreamy, creamy, fruity ice cream. The goats cheese adds a tangy, creamy element, while the lavender adds floral notes and the blackberry brings an earthy richness to the table.
Mulberries are available from greengrocers when in season. You could substitute with blackberries, or any other type of berry.
Gooey and creamy, warm melted cheese with punchy garlic and a hint of herb from the rosemary. With crunchy on-the-outside, moist-on-the-inside garlic bread to dip in!
The perfect entertainment piece to get your family and friends talking, this Layered Hazelnut Pavlova with Marscarpone and Berries will be a crowd favourite no matter the season!
Pasta is best enjoyed with good friends or family, a good bottle of wine, some crusty homemade bread and great conversation. This Sweet Potato Gnocchi is the perfect winter warmer, loaded with rich, tomato sauce and seasonal vegetables.
Crisp meringues and billowing folds of freshly whipped double cream flavoured with rosewater, truly scrumptious for a decadent afternoon tea. Meringues can be made in advance and kept in an airtight container for up to two to three weeks. For a pretty decoration scatter with rose petals.
Spring is the perfect time for lamb. The weather is still cool enough to enjoy the full flavour of a slow roasted joint of meat, coupled with the gardens first offerings. A dish full of promise that summer is on the way. This is a dish that can be prepared in advance and is perfect for sharing.