Cooking with

Red wine jelly with pink peppercorns

needs to chill overnight

Afternoon tea

Earl Grey tea bread with French blue chocolate ganache

1 hour

Organic penne with asparagus carbonara

Steak recipes

Beef fillet with roasted vegetables

40 minutes

Fresh figs with hot espresso syrup

15 minutes

Carrot recipes

Warm carrot & apple soup with carrot and basil ice

Duck recipes

Coppa and beef medallion sandwiches with grilled green beans and potatoes

20 minutes

Radicchio with “Mostorda di frutta” and prosciutto

Queen of puddings with oozing raspberry jam

45 minutes

Queen of puddings with oozing raspberry jam

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

1 1/2 cup cream
1 t vanilla extract
8 slices white bread, crusts removed
50 g white sugar
4 eggs, seperated
220 g caster sugar
8 T good quality raspberry jam

Method

Preheat the oven to 180 C.
Place a saucepan over a medium to low heat and add the cream and vanilla extract. Once it begins to simmer, add the bread, sugar and lemon zest.

When the bread begins to soften and soak up the flavours, remove the saucepan from the heat. Beat the egg yolks and whisk into the bread mixture.
Pour into four individual moulds and place on a baking tray. Bake for 10 mintues.

Remove the puddings from the oven and leave to cool. Reduce the oven temperature to 120 C. Whisk the egg whites with the caster sugar until peaks form.

Spoon a genrous dollp of raspberry jam over each pudding, then add a good scoop of the meringue.
Return the puddings to the oven and bake for 20 minutes, or until the meringue caps set and turn golden in colour.

Serve warm.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Red wine jelly with pink peppercorns

Earl Grey tea bread with French blue chocolate ganache

Organic penne with asparagus carbonara

Beef fillet with roasted vegetables

Fresh figs with hot espresso syrup

Warm carrot & apple soup with carrot and basil ice

Asian duck salad

Coppa and beef medallion sandwiches with grilled green beans and potatoes

Radicchio with “Mostorda di frutta” and prosciutto

Melanzane Alla Parmigiani

Suppli’ di riso

Queen of puddings with oozing raspberry jam

Queen of puddings with oozing raspberry jam

Ingredients

Method