Beetroot Cake with Lemon Icing..

Beetroot.. this magical vegetable.. contains high sources of vitamin C, A, & Beta carotene. It's high in minerals such as, calcium, magnesium, potassium and Amino Acids. 
This Antioxidant does wonders for your cholesterol and the health of your skin.. 
So.. enough said.. it's time for our healthy yummy dessert recipe...


Cake Ingredients:
225g Self-raising flour
1/2 tsp Baking soda
1 tsp Baking powder
1 tsp Cinnamon
180ml Vegetable oil
225g Brown sugar
3 Eggs, separated - Yolks separated from the whites
1/4 tsp Vanilla extract
150g Raw beetroot, grated
1/2 lemon, juiced
75g Sultanas - Raisins 
75g Hazelnuts, Chopped



Icing Ingredients:
10 tbsp Icing sugar, sifted
1-2 tbsp Boiling water
a few drops of lemon juice
some lemon rind


Method:
- Set the oven on 180c.
- Greece the loaf tin with butter and then cover it lightly with flour to avoid the cake from sticking or line the loaf tin with baking paper.
- Sift the flour, baking soda, baking powder, & cinnamon.
- In a mixer, beat the oil & sugar together then add the egg yolks one by one while mixing well between each addition ans add the vanilla extract.
- Fold the beetroot into the mixture and add the lemon juice, raisins, and hazelnuts. 
- Fold the dry ingredients into the mixture and mix them well.
- In the mixture, place the egg whites and beat until almost stiff then fold hem into the previous mixture using a metal spoon - do not use a wooden spoon because it won't allow the air to go through.
- Pour the mixture into the loaf tin and bake for 50 minutes at least - it could need more than 50 minutes depending on the oven used.
- Half way through cooking the cake, place a foil on top it prevent it from browning too much while the inside is not fully cooked.
- While the cake is in the oven, prepare the icing by mixing the sifted icing sugar, the lemon juice & rind and using enough boiling water to create a sticky shiny icing to smooth it on top of the cake.


Yum!
Enjoy...

Homemade Guacamole Dip .. with a Tip!

Ingredients:


4 Ripe Avocados ( Reserve 1 avocado, chopped to add towards the end for chunkiness)
2 tbsp Sour Cream 
3 tbsp Lemon Juice + 1 tbsp Lime Juice (Optional)
Few drops of Tabasco Sauce (Optional)
2&1/2 Ripe Tomatoes, Seeded & Chopped (Reserve 1 tomato, chopped to add later for chunkiness)
Handful of Chopped Spring Onions
Handful of Finely Chopped Coriander
Sea Salt to taste
1 Fresh Red Chili (Mild), Seeded & Finely Chopped


Method:


- In a food processor, throw in 3 avocados, 1 tomato, and the red chili and pulse.
- Add the spring onions & coriander and pulse again.
- Add the sour cream and a good pinch of salt and taste. Pulse for the last time.
- Remove the mixture from the food processor and add the remaining chopped avocados & tomatoes for chunkiness.  
- Season with more sea salt and lemon & lime juice until you reach the desired taste.
- Add the Tabasco and mix well.
- Serve with Tortilla chips or homemade pita chips.


Tip 1: To keep the guacamole bright green and avoiding that bad browning from oxidizing, keep one of the avocado seeds in the dip and add enough lemon or lime juice.


Tip 2: To keep the guacamole in the fridge for a few days without it changing color and oxidizing, put it in a Tupperware and put a direct cling wrap (plastic wrap) on the guacamole dip and let it stick to it to block air and then close it with the lid.


Enjoy!

Cream-Filled Chocolate Cake

Serves 16

Ingredients:

Filling:
1/4 cup sugar
1 package cream cheese, softened
1 large egg
1 teaspoon vanilla extract

Cake:
2 cups flour
1&1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 large eggs
1&1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Glaze:
2 ounces white chocolate
2 teaspoons vegetable shortening
1/4 cup semi-sweet chocolate chips


Method:

- Heat oven to 350°F.

- Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

- Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth.

- Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

- Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm.

- Repeat with remaining shortening and chocolate chips. Store refrigerated.

Yumm...

Items needed:

Sesame & Lime Chicken

Prep: 15 min.
Cook: 10 min.
Serves 4


Ingredients:

4 chicken breat fillets, cut into bite size strips
2 stalks lemon grass, finely chopped
Finely grated rind of 1 lime and the juice of 2 limes
4 garlic cloves, peeled and crushed
225g shallots, peeled and thinly sliced
2 tablespoons thai fish sauce
2 teaspoons light brown muscovado sugar
1 small red chilli, deseeded and finely chopped
2 tablespoons oil
1 tabelspoon sesame oil
1 tablespoon sesame seeds
a little extra oil for stir frying
chilli curls to garnish (optional)
lime edges and steamed rice, to serve


Method:

Mix together all the ingredients in a large non-metalic bowl. Cover and leave to marinate in the fridge for 2-3 hours.

Wipe the surface of a large wok with a little oil and place over high heat until smoking hot.

Stir-fry the chicken mixture, a few pieces at a time, for 3-4 minutes until golden brown and cooked through.

Return all the chicken to the wok and toss together over the heat for 1 minute.

Garnish with chilli, if wished. Serve immediately, with lime wedges and plain steamed rice.

Enjoy...


Tip:

The juice of fresh lime is an excellent source of vitamin C, and a good tenderising marinade for meat and fish.

Focaccia Bread with Grilled Ricotta ~ Diet

an excellent dish suitable for whoever wants to lose weight or maintain their's while enjoying delicious healthy food.

Serves 2


Ingredients:

2 squares focaccia bread split and toasted
2 tablespoons wholegrain mustard
2 tomatoes, sliced
1/2 green pepper, sliced
4 mushrooms, sliced
4 tablespoons ricotta cheese
2 teaspoons chopped fresh rosemary
freshly ground black pepper


Method:

Spread each piece of focaccia bread with mustard, then top with tomatoes, green pepper and mushrooms.

Place ricotta cheese, rosemary and black pepper to taste in a bowl and mix to combine.

Top vegetables mixture with ricotta mixture and cook under a preheated hot grill for 3 minutes or until heated through and slightly brown.


Tip:

This is a high fibre dish with 355 calories per serving.

As an alternative you can use baguette bread instead of focaccia and cut it into halves horizontally.

You can add several chopped olives or sun-dried tomatoes to the vegetables mixture as a tasty addition to this recipe.

Enjoy...
and stay fit...

Spicy Chicken Fondue

Warm and delicious.. great for gatherings and get-togethers ..

Ingredients:

6 chicken breasts, boned, skinned
1/4 cup vegetable oil
2 teaspoons paprika
1/2 teaspoon chili powder

Curry Sauce:

1 medium onion, chopped
2 teaspoons curry powder
1 tablespoon all-purpose flour
1 & 1/4 cups milk
2 tablespoons mango chutney

Method:

cut chicken in 3/4-inch pieces.

Mix oil, paprika and chili powder together; stir in chicken.

To make curry sauce, heat 1 tabelspoon vegetable oil in a small saucepan, add onion and cook until soft.

Stir in curry powder and cook for 2 minutes; blend in the flour.

Gradually stir in the milk allowing the mixture to slowly come to a boil. Continue cooking until the sauce thickens.

Simmer for 5 minutes then add the chutney, salt and pepper to taste. Serve hot.


Tip ~ accompaniment:

You can serve it with cucumber & yogurt sauce on the side:
2 oz cheese
2/3 cup plain low-fat yogurt
2/3 cup peeled, finely diced cucumber
2 teaspoons lemon juice
salt & pepper

Beat cheese & yogurt together until smooth. Blend in cucumber, lemon juice, salt & pepper.

Enjoy...


Items used:

Chicken Noodle Soup the old-fashioned way

What's better than soup in this cold weather....



Serves 6

Ingredients:

1 Tbs. canola oil
1 chicken, quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch rounds
1 bunch celery, tops and bottoms trimmed, cut into 1-inch chunks
4 cups low-sodium chicken broth
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh parsley

Method:

In a large stockpot over medium-high heat, warm the oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.

Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.

Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately.

Tip:

Browning the chicken pieces before simmering them with the vegetables produces a rich, flavorful soup broth.

Items used in this recipe:

Triple Chocolate Cake - WICKED

Because it's my day and because I'm a chocoholic... here's a rich and delicious cake, filled with a double cream and melted plain chocolate mixture, topped with more melted chocolate and chocolate curls made from white and plain chocolate. Wicked!

Serves 6-8

Ingredients:

175g light muscovado sugar
150g self-raising flour
pinch salt
3 tbsp cocoa powder
100g butter
2 medium eggs, beaten
90ml milk
1 tsp vanilla extract

Filling and decoration:

2 x 100g bars plain chocolate, broken into pieces
90ml double cream
100g bar white chocolate, broken into pieces
1 tsp cocoa powder

Method:

Preheat oven to 350°F (180°C/Gas 4). Grease and base line two 18 cm (7 inch) sandwich tins.

Combine the sugar, flour, salt and cocoa powder in a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Beat the eggs, milk and vanilla together. Add to the bowl and stir well, then spoon into the prepared tins and level the tops. Bake for 25 - 30 minutes, or until the tops spring back when lightly touched. Cool for 5 minutes, then turn out and cool completely on a wire rack.

For the filling, melt the plain chocolate in a bowl placed over a saucepan of gently simmering water. Pour about one third of this chocolate onto a marble surface or smooth chopping board and spread it out to about 5 mm (1/4 inch) thick. Chill it in the refrigerator for making curls. Cool the remaining chocolate for about 10 minutes. Meanwhile, whisk the cream until it holds its shape. Swirl in half the remaining plain chocolate, then use this mixture to sandwich the cakes together. Spread the remaining plain chocolate over the top of the cake.

To make chocolate curls, push a long-bladed knife over the surface of the chilled chocolate. (If it flakes, allow the chocolate to sit at room temperature for a few minutes). Lift the curls onto the cake with a fine skewer or cocktail stick. Melt the white chocolate in the same way to make white chocolate curls and place these on top of the cake. Dust with a little cocoa powder, then serve.

Tip:

Keep the finished cake in the fridge. Remember to let it come to room temperature before you serve it to appreciate its flavour.

Pineapple Upside-Down Cake

Warm pineapple upside-down cake will melt in your mouth.

Difficulty: Moderately Easy
Serves 8


Ingredients:

2 tsp plus 1/4 cup softened butter
1/3 cup brown sugar
8 oz. canned pineapple - drained
6 maraschino cherries - halved
1&1/3 cup all-purpose flour
2/3 cup granulated sugar
1/2 tsp baking powder
2/3 cup milk
1 egg
1 tsp vanilla
2 tsp finely chopped or grated lemon zest
1/2 tsp ground cinnamon
2 tbsp lemon juice


Method:

Preheat oven to 350 degrees F. Melt 2 tsp butter in a 9-inch round cake pan.

Stir in the brown sugar and 1 tbsp water. Arrange the pineapple (cubes or slices) and cherries evenly in the pan, in any design you like. Set the pan aside.

Stir the flour, sugar and baking powder into a medium mixing bowl. Add milk and the remaining butter, along with the egg and the vanilla. Add the lemon zest, cinnamon and lemon juice.

Beat the mixture with an electric mixer on low speed until the ingredients are basically combined, then beat on medium speed for about a minute. Transfer the batter into the pan containing the pineapple. Be careful that you don't disturb your fruit design.

Bake for 30 minutes, or until a tester inserted in the middle of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 5 minutes. Loosen the cake from the sides of the pan and turn over onto a plate. Serve warm.


Enjoy....


Tips:

• Try using fresh instead of canned pineapple, or use a fruit besides cherries; strawberries, blackberries and figs are all tasty possibilities.
• Garnish the top of the cake with crushed pineapple or a pineapple spread.
• Allow the cake to cool before attempting to remove it from the pan. If you don't, the cake may stick.

Home-made Coleslaw ~ WS

Ingredients:

1 small head cabbage, shredded
2 carrots, peeled and shredded

For the dressing:
2 egg yolks
4 Tbs. sugar
1 Tbs. dry mustard
2 to 3 drops Tabasco sauce
4 Tbs. (1/2 stick) unsalted butter
1&1/2 Tbs. all-purpose flour
1/2 cup water
1/2 cup white vinegar
2 tsp. ground celery seed
4 Tbs. sour cream

Method:

To make the dressing, in a small bowl, whisk the egg yolks until light in color, then add the sugar, mustard and Tabasco and whisk vigorously.

In a saucepan over medium-low heat, melt the butter. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes. Whisk in the water until smooth.

Whisk the egg yolk mixture into the butter-flour mixture, reduce the heat to low and cook, stirring, until thickened, 2 to 3 minutes more. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more. Remove from the heat and let cool to room temperature. Mix in the sour cream, cover and refrigerate until ready to serve.

In a large bowl, combine the cabbage and carrots and toss to mix. Add half of the dressing and toss to coat, adding more dressing as needed. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.

Serves 6 to 8.

Enjoy.....


Items to use in this recipe:

Parsley-Garlic Fries ~ WS

Fries .. fries... and more fries!

Ingredients:

2 lb. baking potatoes, peeled and cut into
1/4-inch-thick fries
Vegetable oil for deep-frying
Sea salt, to taste
4 garlic cloves, minced
3 Tbs. chopped fresh parsley


Method:

Rinse the potatoes and place in a bowl of ice water.

Pour the oil into a deep fryer and heat to 325°F. Line a tray with paper towels.

Drain and dry the potatoes well. Remove the fryer basket from the oil, place 2 handfuls of potatoes in the basket and lower into the oil. Alternatively, using a skimmer or tongs, carefully lower the potatoes into the oil. Fry until the potatoes are just beginning to brown, about 10 minutes. Drain the fries on the paper towel-lined tray for at least 10 minutes or up to 2 hours.

Reheat the oil to 375°F. Fry the potatoes again in batches until golden brown and crisp, about 2 minutes. Transfer the fries to a heat-resistant bowl, add salt, garlic and parsley, and toss to coat the fries. Serve immediately.

Serves 4.

Tip:

Soaking the potatoes in ice water helps remove excess starch. Be sure to dry them thoroughly as the moisture can cause splatters and explosions when the food comes into contact with hot oil.

Fonzy Chicken Skewers

This post is dedicated to Fonzy, an easy japanese style chicken dish.
If you get the proper ingredients, preperation and cooking will be very simple and easy, just as you requested.


This dish can be prepared one day ahead.

serves 4

Ingredients:

12 skewers (bamboo)
1 1/2 pounds boneless, skinless, single chicken breasts
1/4 cup bottled Teriyaki sauce (found at sultan center and all co-ops)
1 tablespoon vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger (you can use powdered ginger if fresh is not available)
vegetable oil for shallow-frying
1 teaspoon sugar
1/2 cup cornstarch

Dipping Sauce:

1 1/2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon sesame seeds

Method:

- If using bamboo skewers, soak them in water for at least 1 hour before using, to prevent burning.
- Cut the chicken into strips and thread onto the skewers. Place the skewers in a shallow nonmetallic dish and pour over combined teriyaki sauce, vinegar, garlic, ginger and sugar. Cover and refrigerate for several hours or overnight.
- Drain the skewered chicken from the marinade, and discard marinade.
- Heat about 1 1/2 inches of oil in a frying pan. Toss the skewers in cornstarch and shallow-fry in the oil until well browned and tender. Drain on paper towels. Serve the chicken skewers with the Dipping Sauce.

Dipping sauce:
Combine all ingredients in a bowl and mix well.

*can be served with a bowl of steamed rice or french fries*
**The uncooked marinated skewers can be frozen**.

Let me know how it goes, and if you still think this is quite difficult, tell me and I'll post something simpler.


Enjoy...

Penne in Rosemary Cream Sauce

it's cold today.. and I was in the mood for pasta, so I tried this simple recipe... loved it.


Ingredients:

1/2 pound penne pasta
1/8 cup fresh rosemary, minced
2 tablespoons olive oil
3/4 cup tomato puree
salt & pepper
1/4 cup heavy cream
1/4 cup parmesan cheese

cook the penne until al dente. meanwhile, suate the rosemary in olive oil over low heat for 3 minutes. Add the tomato puree. Season with salt & pepper.
simmer for 15 minutes. Pour in the cream and parmesan chesse, and keep stirring until heated.
Drain your pasta and toss with the cream sauce.

Enjoy....



Tip:

To warm a large bowl for serving pasta, put the serving bowl in the sink and place the colander in it. When the pasta is done, pour it into the colander, allowing the hot water to drain into the bowl. Pull the colander out of the serving bowl and let the pasta drain.

Cocktails - All about bananas

Banana Shake: serves 2



1 ripe banana, chopped, juice of 1 orange, 1 teaspoon honey, 300ml full-fat milk, 8 ice cubes, ground cinnamon.

place the banana, orange juice, honey and milk in a food processor and process until smooth. Pour over ice into 2 tall glasses and sprinkle with cinnamon.
( substitute the bananas with mangos to make a mango shake, you may wish to leave out the honey if the mango is very sweet )


Carib Cream: serves 1



1 small banana, 1 measure lemon juice, 1 measure full-fat milk, crushed ice, 1 teaspoon finely chopped walnuts.

Place the banana, lemon juice and milk in a food processor with some crushed ice and process on maximum speed until smooth. Pour into a cocktail glass and sprinkle the chopped walnuts on top just before serving.


A. smoothie:


1 cup mango juice, 1 cup orange juice, 6 strawberries, stems removed, 1 banana, ½ teaspoon grated fresh ginger, 1 (8-ounce) container of lemon yoghurt.

Place ingredients in a blender cup, blend until smooth and serve.


Tip:










If you want to prevent your bananas from going brown, simply place them into a bowl & cover with Lemon Juice or Unsweetened Pineapple Juice for 2-3 minutes. This doesn't affect the taste in any way.

Burger lovers everywhere.... here are some burger toppers ..

turning boring burgers into show stoppers ..

Spicy Salsa:

1 diced tomato, 1 minced jalapeno, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro

Honey Mustard:

1/3 cup honey, 2 tablespoons dijon mustard, 1 tablespoon lighty toasted mustard (if not availabe substitute with lightly toasted sesame seeds)

Creamy Dill: (great on tuna and salmon burgers)

1/2 cup non fat plain yoghurt, 2 tablespoons fresh dill, 2 tablespoons prepared mustard (or store bought)

Chilli Cream: (great on sirlion & turkey burgers)

1/2 cup non fat sour cream, 2 teaspoons chilli powder, 2 teaspoons ground cumin

Tomato-Basil:

1/2 cup tomato sauce, 2 tablespoons chopped fresh basil, 2 tablespoons tomato paste

Sweet 'n' Sour:

1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons red vinegar

Parsley Pesto:

1/2 cup fresh parslet, 2 tablespoons parmesan cheese, 1 clove of garlic, 1 tablespoon olive oil, 1/2 cup water ( puree all in blender)

Puttanesca:

1/2 cup tomato sauce, 2tablespoons sliced black olives, 2 tablespoons capers

Avocado Mayonnaise

1/3 cup fat-free mayonnaise, 1/4 cup fresh cilantro leaves, 2 tablespoons fresh lime juice, 1/4 teaspoon salt, 1/2 ripe peeled avocado, seeded

Peanut Sauce:

2 tablespoons peanut butter, 2 teaspoons low-sodium soy sauce, 1 1/2 teaspoons dark sesame oil, 1 teaspoon water, 1 teaspoon rice vinegar, 1 garlic clove, minced

Asian Guacamole:

2 ripe avocado, peeled, pitted, and diced, 1/2 cup diced onion, 1/2 cup diced tomato, 1/4 cup sliced scallions (green onions the green part only), 2 tablespoons freshly squeezed lime juice,
2 tablespoons minced fresh ginger, 1 tablespoon chopped cilantro, 1 tablespoonvegetable oil,
1/2 teaspoon chilli sauce with garlic, 1/4 teaspoon finely minced jalapeno chile, 1 teaspoon salt to taste (Combine all of the guacamole ingredients in a mixing bowl and mix gently without mashing the avocado)

Today's Tip:

Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)

Chocolate Meringues with Cherry Ripple ~ SF

Chef Silvana Franco who appears on the BBC food channel made this recipe on her show The Hi Lo Club. it's delicious and fun to make.

Ingredients:

4 egg whites

1 pinch salt

225g golden caster sugar (found in Mishref co-op)

1 tsp cornflour

0.5 tsp vanilla extract

1 tsp white vinegar

25g cocoa powder

425g canned stoned black cherries, in syrup

200g low-fat fromage frais (could be found at the sultan center)

Method:

1. Preheat the oven to 140C/gas 1.

2.Whisk the egg whites with a pinch of salt until very stiff. Gradually add the sugar to make a stiff shiny mixture. Stir together the corn flour, vanilla and vinegar and whisk in. Sift over the cocoa then whisk in.

3. Spoon twelve oval shapes onto two baking sheets lined with Teflon paper. Bake for 45 minutes until the outer shell is crisp, but the centre still feels a little soft. Carefully peel off the paper and leave to cool.

4. Meanwhile, drain the cherries, pouring the syrup into a small saucepan. Bring the syrup to the boil and bubble rapidly for 7-8 minutes until thick. Set aside to cool.

4. Stir the cherries into the fromage frais. Spoon the mixture onto six of the meringues and then drizzle over the thickened syrup. Cover with the remaining meringue halves and serve.

This dessert should be served immediatly or the meringues halves will get soggy.

Servings: 6

Level of difficulty: Intermediate

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Tip of the day:

to remove tomato skin easily, put them in very hot
water for 8-10 minutes. remove, peel and chop or mash as
required.

Strawberry and Avocado salad

Ingredients:

1/4 cup olive oil
1/4 cup raspberry vinegar (you can use apple vinigar if not available)
1 1/2 tablespoon sugar
1/4 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon cinnamon
1 head romaine, torn into bite-size pieces
1/2 cup mandarin oranges
1 cup strawberries, stemmed and quartered
1/2 cup sliced red onion
1/4 cup coarsely chopped toasted pecans
1/2 avocado, sliced

Method:

Combine the olive oil, vinegar, sugar, hot sauce, salt, pepper and cinnamon in a jar. Shake well & refrigerate for 2 hours. Combine the romaine, orange, strawberries, onion, pecans and avocado in a large bowl.
Top with half the dressing; toss well. Serve with the remaining dressing.


Tip:

De-stem strawberries with a drinking straw. Just push the straw up through the bottom of the strawberry and push through until the stem ops off.