Pavlova - Take 2!

This is the second time I have made a pavlolva..they are getting better & better. You cannot go wrong with a Donna Hay recipe - she makes things so easy & simple to follow! The result was perfect - crunchy outside, marshmallow centre and soo good! Made this for the team at work & it was devoured... :)


Pavlova
4 eggwhites
1 cup (220g) caster (superfine) sugar
3 teaspoons cornflour (cornstarch)
1 teaspoon white vinegar
whipped cream and fresh fruit, to serve
Preheat oven to 150°C (300°F). Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the cornflour over, add the vinegar and fold through. Pile into an 18cm-round on a baking tray lined with non-stick baking paper. Place in the oven, reduce the heat to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven. To serve, top with whipped cream and fresh fruit. Serves 6–8.

http://www.donnahay.com.au/recipes/431-pavlova/

Very easy... I doubled the recipe! It was extra high & double the pleasure...

Donna Hay's Chocolate Tart

Heaven on a plate...

Cooking for Friends..

On the menu:

Nibbles:

Olives (from my Dad)

Grilled italian sausage (picked fresh hanging from Mum & Dad's house) ;)

Fetta (sprinkled with herbs & drizzled with olive oil)

Fresh Baguette

Entree:

John's Mushroom Risotto (see previous post)

Main:

Roast chicken (cooked in my friend's amazing Rotisserie)

Roast Vegetables

Baby spinach salad with fetta & cherry tomatos with a special vinegarette!

Dessert:

Donna Hay's awesome Chocolate Tart served with double cream, raspberries & an orange sauce

+ lots of good red wine, and a sweet & delicious Bortolli dessert wine to finsh :)

We were pretty happy with the end result! (Well, except for all the dishes)..

Rotisserie - Cooks chicken to perfection. Crispy skin and soo moist!

almost done..

Vege's Prepped...

And seasoned..

If anyone wants info on where to buy a Rotisserie (that can be used for other meats/poultry) let me know I have found some online sites that sell them...

Chocolate tart pics and recipe coming up in the next post...

Chilli Con Carne

My all-time super easy, 5 minute staple recipe when I can't be bothered cooking and there's nothing in the fridge..

I always have these essential items in stock in the pantry so I can make this wonderful comforting meal in next to no time.

Continental (or Maggi) Chili Con Carne Mix/Sachet
500g beef mince
Can of peeled/crushed tomato's (or 2 cans if you want it extra saucy)
1 onion (chopped)
Olive Oil
Can corn kernals
Can red kidney beans - rinsed
Can whole champignons - halved

Basically, follow the steps on the back of the Continental Sachet, but the corn and champignons are extra additions. Serve on its own, with rice, in a taco shell or with pasta (I like spirals).

Yummm and done in under 15-20 mins!

Vegetarian Heaven

I googled a couple of Spinach & Ricotta Lasagna recipe's, mixed and matched a little... and made this:

INGREDIENTS
olive oil

1 medium onion, finely chopped

2 teaspoons minced garlic

600g lean beef mince (I made mine without beef mince!) - option only.

575g jar tomato-based pasta sauce - I used tomato passata (that mum n dad make) - large bottle - I also added tbspn tomato paste (optional)

400g can crushed/whole peeled tomatoes

1 teaspoon chilli

250g packet frozen chopped spinach, thawed

375g (low-fat - optional) ricotta cheese - I used 500g (I used Mundella Ricotta it was yum!) 375g packet fresh lasagne sheets - I used Latina.

½-1 cup grated (reduced-fat optional) tasty cheese.

I added - 1 teaspoon nutmeg - optional

METHOD
Pre-heat oven to 180°C or 160°C for fan forced.

To make meat sauce, heat oil oil and heat.

Cook onion and garlic over a medium heat for 2 minutes, until soft. (Add mince and cook over high heat for 5 minutes until brown, using a wooden spoon to break up any lumps.)
Stir in tomato sauce, paste, canned tomatoes and chilli then bring to the boil, then simmer lid off for about 15 minutes till tomatoes cook and sauce thickens a bit. Season to taste.
Drain spinach and squeeze out excess liquid. Place in a bowl and mix with ricotta. Add tspn nutmeg (and season if you like with salt n pepper)

Trim pasta sheets to fit a large lasagne dish, and spread a very thin layer of meat sauce over the base. Arrange a layer of pasta over the sauce. Divide the remaining sauce and spinach mixture into 3 portions each. Start with a thin layer of sauce, then pasta sheets, then spinach mixture.

* I add some grated cheese in-between some layers for extra cheese/flavour - I added a little bit of grated parmesan too but this is optional)Sprinkle the top with tasty cheese (and some grated parmesan optional).Bake for 30 minutes until heated through and top is golden.

yummm

Serve with a green salad.
Serving size: Serves 6.

My recipe loosely follows this one I found online - http://aww.ninemsn.com.au/article.aspx?id=783469

Step-by-step pics to follow...