NIGELLA LAWSON'S CHOCOLATE RASPBERRY PAVLOVA RECIPE ...
You can’t beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate, created by Nigella Lawson. The meringue provides an enticing layer beneath the cream and crimson raspberries. From Forever Summer by Nigella Lawson (£16.99, Chatto & Windus).
Provided by Nigella Lawson.
Total Time 0 minutes
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/fan160°C/gas 4 and line a baking tray with baking paper. Beat the egg whites until satiny peaks form, then beat in the sugar, a large spoonful at a time, until the meringue is stiff and shiny. Add the cocoa, vinegar and chopped chocolate, then gently fold until the cocoa is thoroughly mixed in. Mound onto a lined baking sheet in a fat circle about 25cm in diameter, smoothing the sides and top. Place in the oven, then immediately reduce the temperature to 150°C/fan130°C/gas 2 and cook for 1-1¼ hours.
- When the meringue is ready it should look crisp around the edges and sides, and be dry on top, but when you prod the centre you should feel the promise of squidginess. Turn off the oven and open the door slightly, then let the chocolate meringue disc cool completely.
- When you’re ready to serve, lift onto a large, flat-bottomed plate. Whisk the cream until thick but still soft, pile it on top of the meringue, then scatter over the raspberries. Sprinkle the fruit haphazardly over the top, letting some fall, as they will, on the plate’s rim. Sprinkle over the grated chocolate to serve.
Nutrition Facts : Calories 368kcals, FatContent 25.2g (15.6g saturated), ProteinContent 3.7g, CarbohydrateContent 31.3g (31.6g sugar), FiberContent
POACHED PEARS WITH VANILLA AND CINNAMON - THE HAPPY FOODIE
Master this elegant dessert with guidance from top chef, Michael Caines. Poached Pears make a fantastic dinner party dessert and can be prepared in advance.
Provided by Michael Caines
Yield Serves 8
Number Of Ingredients 1
Steps:
Place all the ingredients except the pears in a stainless steel saucepan, do not turn on the heat. Peel the pears, add them to the pan once they are peeled, then place them onto the stove and bring to the boil, then reduce to a simmer and cook the pears carefully.
Once cooked, remove the pan from the heat and allow the pears to cool in the sugar syrup. To check if they are cooked, take a paring knife and push it into the middle of the fruit. If the pears feel soft, they are cooked. They can be served hot or cold.
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CHICKPEA DOSA, ZA'ATAR SPICED PEAR AND CABBAGE, TAHINI SAUCE
From thehappyfoodie.co.uk
Preheat your oven to 180°C fan. Make your tahini sauce first so that it can sit in the fridge and firm up slightly. In a small bowl whisk together the tahini, lemon juice and zest, vinegar, mustard, soy sauce or tamari, maple syrup, salt and pepper. Add a dash of water if you’d like the sauce to have a runnier consistency.
Put into the fridge and leave to thicken. Put the pears and cabbage on a baking tray and sprinkle over the za’atar spice blend. Drizzle over the olive oil and season with salt and pepper. Put into the oven and roast for about 20 minutes. They will cook quicker the softer they are, so be sure to keep an eye on them. Once cooked, remove from the oven and let them cool slightly.
To make the dosa, put the grated carrot, onion and garlic into a bowl and mix to combine. Add the gram flour, chopped herbs, cumin, turmeric, nutritional yeast and salt and pepper, and mix again. Slowly pour in the water and begin to mix. You want the batter to be runny, with no floury lumps. You can add a little more water or flour if need be.
Over a medium heat, add a small amount of oil to your frying pan and heat it up, swirling it around the whole pan. Using a ladle, gently pour in some of the batter. You can make the dosa as small or as big as you like, filling the whole pan with one dosa or making a few at a time (this will vary your frying time). Fry for a few minutes on one side, until the surface starts to show bubbles and the bottom is browning. Flip and repeat, frying for another couple of minutes.
To serve, place your dosa on a plate and top with the desired amount of pear and cabbage. Drizzle over the tahini and finish off with some sliced onions, sesame seeds and a drizzle of olive oil. Season with additional salt and pepper if necessary.
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