Recipe Requests

Pavalova:

20 egg whites
1.25kg Caster Sugar
1 tsp cornflour
1tsp Vanilla extract
1 tbsp white wine vinegar

Method - Preheat the oven to 130C. Whisk the egg whites until thick then whisk in the sugar gradually. Finally, whisk in the cornflour and the white wine vinegar. Place mixture on a baking tray, making a slightly raised rim around the edges and put into the oven for an hour.

Once ready, spread whipped cream on top of the meringue and decorate with any berries you have at home. Enjoy!

Spinach and Parmesan Tart:

Filling
125g Parmesan
450g Spinach
45g Butter
2 Eggs and 3 extra yolks
150ml Double Cream
125g Mascarpone cheese

Pastry
225g Plain Flour or Spelt flour
Pinch of salt
125g unsalted butter
2 Egg Yolks

Method - Sift the flour into a mixing bowl and add a pinch of salt. Dice the butter (must be cold), add to the flour and rub together. Whisk the egg yolks with 3.5 tablespoons of cold water. Add half of the egg mixture to the flour mixture and work together quickly. Cling film the mixture and allow to rest in the fridge for an hour. Preheat the oven to 200C.
Line the pastry case. Beat the eggs, extra yolks, cream and mascarpone together into a smooth custard. Spoon into the tart, layer spinach on top and sprinkle with parmesan and black pepper. Repeat this process until the tart is full finishing with a gloss of the custard.
Bake on a baking sheet in the oven for 20-25 minutes, until set. Scatter some more parmesan on top of the tart before serving if needed.