Recipes f inedining
If you’re cooking for a special occasion or just fancy something different for dinner, why not try this menu?
STILTON & PANCETTA BRUSCHETTA
OPEN CHICKEN & SPINACH RAVIOLI
Serves: 2 Preparation time: 5 minutes Cooking time: 5 minutes
You will need: 1 tbsp olive oil 1 garlic clove, crushed 100g (4oz) pancetta, diced 250g (8oz) mixed mushrooms, sliced 4 tbsp double cream 25g (1oz) Stilton cheese, crumbled 1 tbsp parsley, chopped 4 slices ciabatta, toasted
What to do: Heat the oil in a frying pan. Add the garlic and pancetta and fry for 1-2 minutes. Stir in the mushrooms and fry for 2-3 minutes until cooked. Stir in the cream and Stilton and cook for 1 minute. Stir in the parsley then serve on the ciabatta.
Serves: 2 Preparation time: 5 minutes Cooking time: 10 minutes
You will need: 1 tbsp olive oil 1 large chicken breast, thinly sliced 1 garlic clove, crushed 200g (7oz) baby leaf spinach 150g (5oz) ricotta cheese Good pinch of grated nutmeg 1 tbsp grated Parmesan cheese, plus extra to serve 3 fresh pasta sheets, halved Salt and black pepper
What to do: Heat half the oil in a non-stick frying pan, add the chicken and fry for 2-3 minutes or until just cooked. Add the garlic and spinach and cook until the leaves wilt and any excess liquid has evaporated.
Stir in the ricotta, nutmeg and Parmesan to the pan, then remove from the heat. Season to taste. Meanwhile, boil the pasta in water for about 5 minutes then drain. To serve, layer three sheets of pasta with the chicken mixture, finishing with pasta on top. Sprinkle with Parmesan, drizzle over the remaining oil and serve.
CHOCOLATE & HAZELNUT MERINGUES
Serves: 2 Preparation time: 10 minutes Cooking time: 1 hour, plus cooling
You will need: For the meringues: 2 egg whites 100g (3½oz) caster sugar 50g (2oz) toasted hazelnuts, chopped 50g (2oz) plain chocolate, coarsely grated
For the filling: 100ml (3½ fl oz) whipping cream 1 tbsp caster sugar
What to do: Put the egg whites in a clean bowl and whisk until soft peaks form. Keep whisking and add the sugar a spoonful at a time. Fold in half of the nuts and half of the chocolate. Spoon eight tablespoons individually on a lined baking sheet and sprinkle with the remaining nuts. Cook in a preheated oven, 140°C/275°F/ Gas Mark 1 for about 1 hour. Turn off the heat and leave the meringues in the oven until they are cold. Whip the cream and sugar to form soft peaks. Melt the remaining chocolate and fold it into the cream to create a marble effect. Use the chocolate cream to sandwich two meringues together and serve.