Raspberry Pavlova

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Raspberry Pavlova
Raspberry Pavlova
The perfect dessert to enjoy at the weekend!
Servings:8
Preparation Time:25
Cooking Time:1
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Ingredients

  • 4 Egg Whites
  • 250 grams caster sugar
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Cornflour
  • 1 teaspoon vanilla extract
  • 500 grams Raspberries
  • 200 grams Blueberries
  • 3 tablespoons Icing sugar
  • 350 millilitres Double cream

Method

  1. Heat oven to 150C and using a pencil, mark out the circumference of a dinner plate on baking parchment. 
  2. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy. 
  3. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
  4. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
  5. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. When the meringue is cool, chop 100g of the hulled raspberries. Mix them with 2 tbsp icing sugar.
  6. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. 
  7. Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved raspberries and blueberries on the cream and finally pour the sauce over the whole lot.

Cheese burger

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Cheese burger
Cheese burger
Servings:4
Preparation Time:10
Cooking Time:15
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Ingredients

  • 500 g Beef Mince
  • 1 Egg whisked
  • 1/2 red onion finely chopped
  • 1 tsp Dried Oregano
  • sea salt and black pepper
  • 4 slices cheese
  • 1/2 white cabbage finely sliced
  • 2 carrots grated
  • 1/2 red onion finely sliced
  • 1 tbsp Natural yoghurt
  • 1 tbsp olive oil
  • 1 dsp white wine vinegar
  • 1 tsp Dijon Mustard
  • Sea salt and balck pepper to season

Method

  1. Place the mince in a large bowl and combine with the whisked egg, chopped onion, herbs and season well with salt and pepper.
  2. Divide the mixture in four and roll into balls. Flatten with the palm of your hand so the patties are about 3cm thick. Wet hands slightly to help stop mixture sticking
  3. Set on a plate and refrigerate for 30 minutes.
  4. Meanwhile, make the slaw by combining the cabbage, carrot and red onion in a large bowl.
  5. Whisk together the yoghurt, olive oil, mustard and lemon juice in a small bowl. Season with sea salt and black pepper to taste.
  6. Pour the dressing over the vegetables and toss well. Set aside while you cook the burgers.
  7. Cook burgers under a medium hot grill for 15 minutes, turning halfway through cooking. Check the burgers are cooked through before serving.
  8. Serve inside a wholemeal bap with healthy slaw and cheese. For a healthier option, just serve with a big dollop of slaw and no bap.