Ingredients:
6 egg whites (at room temperature)
2 cups caster sugar
1 tsp vanilla essence
1 tsp white vinegar
2 tsp cornflour
Topping:
300ml Cream
Fruit of choice (I used strawberries & raspberries)
Mint leaves & pomegranate seeds, for decoration.
Method:
1. Pre-heat oven to 110ºC bake
2. Line a baking tray with baking paper and trace the outline of a large plate onto the baking paper (this will act as a guide for the shape and size of your pavlova)
3. In a large metal or ceramic bowl, beat the egg whites until soft peaks form.
4. Continue beating while slowly adding the caster sugar (about a tablespoon at a time) The mixture should get glossier and thicker with each addition and this should take at least 10 minutes.
5. Beat in the vanilla, vinegar and cornflour.
6. Spoon mixture out onto the prepared tray using the circle outline as a guide.
7. Bake for approximately 1 ½ hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pavlova in the warm oven to cool overnight.
8. Transfer the pavlova to a serving plate.
9. Just before serving, top with cream, berries, mint leaves and pomegrante.
Top Tips:
Use a clean mixing bowl/beater. Wipe with lemon juice and then wash with water. Any fat/oil will deflate your eggs whites.
Draw a circle on baking paper as a guide for your pavlova. I use either a cake tin or plate.
To avoid the pavlova ‘seeping’ clear liquid, ensure the egg whites aren’t too fresh (ideally ~7 days old)
When separating the eggs, ensure there is no trace of yolk whatsoever, this will prevent the whites whipping properly
The meringue mix should be glossy and voluminous. You shouldn’t be able to detect any sugar grains when you rub some of the mixture between your fingers before cooking (make sure you use caster sugar)
Do not open the oven door when cooking the pavlova. Once cooked, turn off the oven and leave to cool without opening the door. Preferably overnight.
Add cream and fresh summer berries just before serving, this will ensure the delicious crispy curst doesn’t go soggy. Mint leaves provide a nice fresh pop of green, use pomegranate and pistachios if you’re feeling fancy.
Ingredients:
1 large cauliflower cut/broken into florets (~650g)
1 red onion, sliced thickly
3 Tbsp extra virgin olive oil
1/2 tsp each salt and pepper
Garlic Lemon Dressing
1 cup store-brought garlic aioli
Juice of half a lemon
1 tsp Beetroot Juice (or 1 Tbsp Pomegrante Juice) - optional for pink colour
Honey-glazed Halloumi
200g Halloumi
1 Tbsp Liquid Honey
Zest and Juice of ½ lemon
To serve:
1/2 cup pomegranate seeds
100g baby rocket/spinach (about 5 packed cups)
2 small zucchini, shaved
2 large ripe avocados, sliced
1 cup torn fresh flat-leaf parsley leaves
80g flaked almonds
Method:
1. Heat oven to 220ºC.
2. In a large bowl, toss the cauliflower and red onion with olive oil, salt and pepper. Transfer to a baking tray and spread in an even layer. Roast until browned in spots and crisp-tender (about 20-25mins) tossing once halfway through
3. Meanwhile, prepare the dressing. In a small bowl, mix together the garlic aioli with the lemon juice (and beetroot/pomegranate juice if using) Set aside.
4. Prepare the halloumi: Cut the halloumi into slices. Heat a drizzle of olive oil in a non-stick pan on medium heat. Add the halloumi slices and cook, until golden brown on both sides. Transfer to a plate.
5. Add lemon zest and juice to the pan, then add honey and turn off the heat. Return halloumi to the pan to cover in the honey glaze then return to a plate.
6. To serve, spread half of the rocket on the base of a serving place, top with half of the cauliflower, half the avocado, half the zucchini and dallop with dressing. Then add the remaining rocket, followed by the remaining cauliflower, avocado and zucchini. Dallop with more garlic sauce, then top with honey-glazed halloumi and avocado. Scatter with pomegranate, almonds and parsley. Serve immediately.
Ingredients:
Base
¾ Cup roasted almonds
¾ Cup roasted hazelnuts
1 Cup pitted Dates, chopped
3 Tbsp dark cocoa
1 Tbsp melted coconut oil
Chocolate Avocado Mousse Filling
200g Whittaker’s 72% Dark Ghana Chocolate, melted
2 Cups ripe avocado flesh
¾ Cup coconut milk
½ Tsp vanilla extract
4 Tbsp melted coconut oil
½ Cup maple syrup
Pinch of sea salt
To decorate
Fresh summer berries
Pistachio nuts, roughly chopped
Method:
Base
In a food processor, blitz together the nuts until they reach a coarse crumb texture. Add chopped dates and melted coconut oil. Blend until mix reaches a sticky consistency. Add cocoa and mix until well combined.
Line a fluted baking tin with cling wrap (ensure overhand so that you can remove from the tin) and press the base mix into the tin. Set aside in the fridge.
Chocolate Avocado Mousse Filling
Add all filling ingredients into food processer and blend until smooth and creamy. Pour filling over the base.
Refrigerate until filling has hardened and serve with fresh summer berries & chopped pistachios
Ingredients:
6 large egg yolks
1 cup castor sugar
1 1/4 cup mascarpone, at room temperature
1 3/4 cup double cream
2 packets of italian ladyfingers
1 cup strong coffee, cooled
1/2 cup kahlua
Piping Cream:
300ml Double Cream
150g Mascarpone
Garnish:
Cocoa powder, for dusting
Method:
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for ~10 minutes, stirring constantly with a whisk. Remove from the heat and continue to whip yolks until thick. Allow to cool briefly before mixing in mascarpone.
2. Add Mascarpone to whipped yolks, mixing through until well combined
3. In a separate bowl, using a hand mixer or stand mixer whip cream to stiff peaks.
4. Gently fold the whipped cream into the mascarpone mixture and set aside.
5. Mix the cold coffee with the Kahlua.
6. Quickly dip the lady fingers into the coffee mixture – just long enough to wet them (do not soak them!)
7. Arrange the lady fingers in the bottom of a baking dish (we used an oval 24cm dish)
8. Spoon half the mascarpone cream filling over the sponge fingers.
9. Repeat the process with another layer of lady fingers
10. Add another layer of tiramisu cream and sprinkle with the remaining chocolate.
11. Pop in the fridge whilst you prepare the final piping cream.
12. Whip together the double cream and mascarpone using a hand/stand mixer until peaks form.
13. Using a piping bag fitted with a medium plain tip, pipe a decorative pattern onto the Tiramisu (refer recipe image for guidance) This step is optional, you can simply spread the mascarpone on top if you would prefer not to pipe.
14. Cover and refrigerate for at least five hours before serving (I like to make them the night before to allow the flavours to infuse.)
15. Right before serving, dust the top with cocoa powder.
Top Tips:
Ensure the eggs and mascarpone are at room temperature before making the recipe. This will allow them to mix together more smoothly.
Ensure you whip your cream slowly, this will allow it to hold its structure.
Only soak the sponge fingers in the coffee mix very briefly, or you are at risk of them going soggy.
Use high quality Ladyfingers – I use Savoiardi brand (yellow packaging)
Use the six leftover egg whites to make my Pavlova recipe!
Ingredients:
1kg potatoes
Flaky sea salt
Fresh ground pepper
1/4 cup olive oil
Basil Mayo
1 cup basil
2 eggs
3 Tbsp white vinegar
1 tsp salt
½ tsp sugar
1 clove garlic, crushed
1 tsp mustard
1 ¾ cup oil
2 Tbsp lemon juice
Method:
Basil Mayo:
1. Combine all ingredients, except oil and lemon juice into a food processor and blitz until combined.
2. Add oil in a thin stream, it should begin to thicken.
3. Once you have added all the oil, stop processor and stir through the lemon juice.
4. Pour into jar, seal and refrigerate
Potatoes:
5. Add potatoes to a saucepan cover with cold water and generously salt. Bring to a boil and cook just until fork tender. While potatoes are boiling, preheat oven to 220C Drain potatoes into a colander and set over empty warm pot to fully dry.
6. Line a baking sheet with parchment and lay out potatoes, drizzle with olive oil and season with salt and pepper. Pop in the oven and roast potatoes until golden brown (~35mins)
Serving:
7. Spread herby mayonnaise on the base of the serving plate and plate potatoes on top. Sprinkle with chopped herbs.
Top Tips:
Make the basil mayo at least a day in advance and store in the fridge until required.
Ingredients:
1/2 cup freekeh
1 ¼ cups Vegetable stock
2 bunches baby carrots, tops trimmed
2 Tbsp Olive oil
1 Tbsp harissa paste
1 1/2 Tbsp honey
Garnish:
1/2 cup (80g) pistachios, roasted, chopped
1 bunch flat-leaf parsley, leaves roughly chopped
1/2 bunch mint, leaves torn
Yoghurt Tahini Dressing
1 Tbsp Lemon Juice
100g Natural yoghurt
1 tsp runny honey
1 Tbsp Tahini
1 clove garlic, crushed
2 tsp water (or more to achieve desired consistency)
Method:
1. Preheat the oven to 180°C. Toss carrots, olive oil, harissa and pomegranate molasses in a bowl, then season. Roast for 30-40 minutes until tender. Cool.
2. Meanwhile, cook freekeh as per package instructions in vegetable stock. Once cooked, transfer freekeh to a bowl and set aside.
3. To make dressing, mix together all dressing ingredients in a small bowl. Season with salt and pepper.
Assembly:
4. Toss together roasted carrots and freekah. Drizzle with dressing and sprinkle with pistachios, parsley and mint.
Ingredients:
2 small heads of soft lettuce (or spinach)
2 large bunches asparagus
Punnet of cherry tomatoes, quartered
1 large avocado, thinly sliced
1/2 Toasted pine nuts
¼ cup microgreens
Lemon Vinaigrette
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon seedy mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey or maple syrup
1/4 to 1/3 cup olive oil
Method:
1. Bring a large pot of water to a boil, meanwhile, in a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey.
2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine. (If your dressing is too tangy, add more olive oil, to taste.) Set aside
3. Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
4. Meanwhile fill a medium mixing bowl with ice and cold water. Drain asparagus and immediately transfer to ice water, let rest about 10 seconds then drain asparagus well.
5. Toast the pinenuts: Add the pine nuts to a frying pan and cook on the stove over medium heat, turning frequently. (This should take 2-5 minutes.)
6. Assemble the salad. In a large bowl toss the lettuce with a few spoonfuls of the dressing. Add the asparagus, avocado, tomato and half the pinenuts. Drizzle with more dressing and top with microgreens and remaining pine-nuts. Season to taste with flaky sea salt, if desired.
Ingredients:
2 medium eggs
2/3 cup castor sugar
1 Tsp vanilla extract
¾ cup raw pistachios
¾ cup cranberries
2 cups flour
½ Tsp baking powder
Method:
1. Whisk together 2 eggs and castor sugar
2. Add vanilla extract
3. Add pistachios and cranberries and mix well with a wooden spoon
4. Add flour and baking powder. Mix well (mixture will be stiff)
5. Form into 2 logs and flatten
6. Bake at 160°C fanbake until slightly browned and firm to touch
7. Leave to cool at least 10 minutes
8. Thinly slice and bake at 110°C fanbake for ~20mins until dry and hard.
9. Remove from the oven, allow to cool and store in an airtight container
Ingredients:
1 cup panko breadcrumbs
45g, melted butter
1 Tbsp oil
1/3 cup grated parmesan
2 Tbsp finely chopped fresh parsley
1.5 Tbsp finely chopped fresh dill
2 cloves garlic, finely minced
Zest of 1 lemon
1/2 tsp salt
1 medium egg
Garnish:
1 large lemon, chopped into wedges
1 Tbsp Capers
Dill
Salt and Pepper
Method:
1. Line a large baking tray with tinfoil. Place the salmon on the tray (skin side down)
2. Preheat oven to 200°C fan bake
3. Mix together panko crumbs and butter, then add remaining ingredients and mix. Set aside.
4. Whisk egg in a small bowl, then brush all over the top of the salmon..
5. Lightly press crumb mixture onto the salmon so that it is entirely covered.
6. Bake until cooked through (~20mins)
7. Remove from oven and transfer salmon to a large serving plate.
8. Garnish with lemon wedges, capers and extra dill.
Note: Any leftover crumb can be stored in the freezer.
Ingredients:
6 Egg Whites (at room temperature)
2 cups Caster Sugar
1 tsp White Vinegar
2 tsp Cornflour
2x 300ml bottles Lewis Road Creamery Double Cream, whipped
Fresh Summer Berries, Pomegranate, Mint Leaves and Pistachios for garnish
Method:
1. Preheat oven to 110ºC bake (note – NOT fan bake).
2. Place some baking paper on an oven tray and using a pencil, draw a 24cm circle in the middle of it, with a smaller 12cm in the middle of that. This will act as a guide for your wreath. Turn the baking paper over so the drawn circle is now underneath, but still visible.
3. In a large ceramic bowl or in the bowl of a kitchen mixer, beat the egg whites on moderate speed until soft peaks form. (If you rub a little mixture between your fingers, you shouldn’t be able to feel any sugar granules in the mixture.
4. Continue beating while adding the caster sugar, about a tablespoon at a time. The mixture should become glossier and thicker with each addition. This should take about 10 minutes. Beat in the vinegar and cornflour.
5. Using a large spoon, dollop the mixture onto the baking paper in large dollops, inn between the two circles.
6. Slightly level the top so that it creams a good surface to add the cream on later.
7. Bake for approximately 1 ½ hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pavlova for at least an hour before removing from the oven. Finish cooling on a wire rack.
8. Once completely cool, place on a serving plate, top with whipped Lewis Road Creamery double cream and garnish as desired with fresh Summer berries, pomegranate, mint leaves and pistachios.
Ingredients:
1 cup quinoa (uncooked)
3 Navel oranges
5 medium-sized beetroot
200g creamy feta
Handful of mint leaves
2 packed cups of rocket leaves
1 cup walnuts, lightly toasted
Dressing
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon white vinegar
1 tablespoon seedy mustard
Method:
1. Preheat the oven to 220C fan bake.
2. Chop off the top part of each beetroot and wrap each beetroot individually in tin foil, place on a baking tray and roast for ~45mins, until a knife inserted goes through the beetroot smoothly. When cool enough to handle, peel off the skin and cut the beetroot into ½ cm slides. Set aside to cool completely.
3. Whilst the beetroot is cooking, cook the quinoa as per packet instructions. Once cooked, set aside to cool.
4. In a small bowl, whisk together the dressing ingredients.
5. Remove the peel and pith from the oranges, then cut into segments – set aside.
6. Assemble the salad into one large bowl. Start by placing the rocket at the bottom, followed by interchanging layers of quinoa, sliced beetroot and orange segments. Crumble the feta cheese on top along with walnuts and finally drizzle the dressing all over.
Top Tips for the perfect platter
Items to include:
Cheeses (blue, Camembert/brie, hard cheese)
Charcuterie (e.g., prosciutto, salami, chorizo)
Fruits (e.g., berries, grapes)
Vegetables (e.g., carrots, cherry tomatoes, cucumbers)
Olives
Pickles
Dried fruit (e.g., apricots)
Roasted Nuts (e.g., almonds, cashews, peanuts, hazelnuts)
Crackers (choose different shape crackers for more interest)
Dips (e.g., hummus or creamy dip)
Pretty garnishes (e.g., kiwifruit, pomegranate, fresh figs, passion fruit, fresh herbs, edible flowers)
Condiments (e.g., honeycomb, relish, jams/preserves)
Method:
1. Begin by placing your wrapped cheeses down on the board.
2. Place bowls for berries, olives and dips. When you are happy with your placement, fill the bowls and unwrap the cheese and place back in position (you can chop the cheeses in slices/wedges to add a bit of variety).
3. Place any larger items to ‘anchor’ the platter, like grape bunches and comb honey.
4. Add your crackers, placing them in groups around the board.
5. Place the last items such as prosciutto & salami, strawberries, pear, pomegranate etc.
6. Fill in any gaps with nuts, and pop on cheese knives and serving utensils.
