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Fruity Meringue Sandwiches

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It usually takes ages for Meringues to cook. For these little bites of heaven, you can forget that – they’ll be cooked in just thirty minutes!

Experiment with different fillings to act as the sandwich fillings – a mix of different berries are great, as are fresh fruits, jams or using a variety of sauces as dips.

To serve 4

2 Large Eggs

115g Caster Sugar

Vanilla Extract

150ml Double Cream

300g Strawberries

1.       Preheat the oven to 140 C or Gas Mark 1, and line two baking trays with non-stick baking paper.

2.       Separate the eggs, and put the whites into a large bowl. Whisk until they form peaks – easiest with an electric whisk. As soon as they start to form peaks, you should stop, you don’t want to over-beat the whites.

3.       Start to add the sugar slowly, whisking all the time, and with the last amount, add a few drops of Vanilla Extract.

4.       Using a small spoon, place small piles of the mixture onto a baking tray, leaving plenty of space between each meringue. You should have enough mixture for around thirty meringues.

5.       Cook in the oven for twenty five minutes before checking if they are able to be lifted off the paper. If any are still sticking, cook for five minutes longer.

6.       Whip the double cream until it is thick, slice the strawberries and lay them out for people to either make into their own sandwiches, or make up already for people to eat off of serving trays

Photo Courtesy of: ZoyaChubby

Vegetable Pilaf

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No time? Want something easy, tasty, quick and extremely healthy? Then try this dish. It takes less than thirty minutes from start to finish.

It’s also very cheap to make – you can use frozen vegetables to save time and work, and can easily add some meat as well as or in place of some of the vegetables, and change the vegetable stock for a meat one!

To serve 4

100g Frozen Chopped Onion

25g Butter

2tsp Plain Flour

1 Vegetable Stock cube, dissolved in 150ml Hot Water

250g Frozen Asparagus

200g Frozen Peas

200g Frozen Broad Beans

1tsp Mixed Dried Herbs

600g White Rice

75g Cashew Nuts

1.       Gently fry the Onions in the Butter until three or four minutes. Take off of the heat, and stir in the flour, before slowly adding the Vegetable stock, stirring all of the time.

2.       Add the frozen Vegetables and the Mixed Herbs, and simmer with a lid on for five or six minutes.

3.       Start to cook the rice, whilst at the same time, fry the Cashews off in a non-stick frying pan, constantly moving and tossing them, so that they are golden all over.

4.       Stir the Vegetables and Cashews together making sure that the sauce is covering everything.

5.       Serve on top of the rice.

If you’re going to use meat in this dish, take out some of each vegetable, and make sure that the meat is hot through before serving. Replace the Vegetable stock cube with a Meat Stock cube (if possible, the same flavor as the meat!)

Photo Courtesy of Avlxyz

Steak Supper

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Juicy, rich, tender Steak, with crisp, golden Potatoes, served with a creamy sauce. And all ready in around ten minutes. Not a bad dinner is it!

Steak Supper

The juices from the steak go beautifully with the cream sauce, and a fresh garden salad compliments the tastes and textures you get from this dish. The Wine in the sauce is also removable for children if you want, but it really adds to the sophistication of the dish.

To serve 2

400g Small Potatoes, sliced  thinly

Pinch of Sweet Paprika

2tbsp Olive Oil

2 thin-cut Sirloin Steaks

1tsp Crushed Peppercorns

25g Butter

2 Shallots, chopped finely

1tbsp Green Peppercorns

75ml Dry White Wine

100ml Double Cream

A few sprigs of Flat Leaf Parsley, finely chopped

1.       Put the Potatoes into a large bowl, and season with Salt, Pepper and a little bit of the Paprika. Heat a Tablespoon of the oil in a frying pan, and cook for two to three minutes on each side, until golden brown. Transfer these slices to a baking tray and place in a moderately warm oven to keep warm.

2.       Rub a little oil onto each Steak, and season with Salt and crushed Peppercorns, before frying in a very hot non-stick Griddle pan or Frying pan for thirty seconds to a minute per side. Remove from the pan and leave to rest, covered with foil.

3.       Melt butter in a pan, add the chopped Shallots for two minutes, then the Green Peppercorns and wine, and allow to bubble until the wine has almost evaporated from the pan.

4.       Mix in the cream and parsley, as well as any juices from the steak.

Serve, with a salad of Cherry Vine Tomatoes and a variety of Leaves

Photo Courtesy of: FotoosVanRobin