PEAR TIRAMISU

June 20, 2016 / Lyn Jones / 0 Comments

square-pear-tiramisu
Serves 8
Ingredients
250ml marsala – try a little balsamic or acv?? google
100g + 3 Tab castor sugar
1 cup water
1 tsp vanilla bean paste
4 firm pears: peeled, cored and cut into eighths
500g mascarpone cheese
1 ½- 2 cups Greek yoghurt
30 (300g) sponge finger (Savoiardi) biscuits – try almond bread slices
1 ½ cups strong espresso coffee
Cocoa powder, dusted, grated dark chocolate, and toasted hazelnuts, chopped (optional), to serve

  1. In a medium saucepan combine the marsala, sugar, water & vanilla and bring to the boil, stirring until the sugar dissolves. Add the pears, cover with a cartouche (a round piece of baking paper to fit the saucepan) and reduce the heat to a simmer, cooking for 5 to 8 minutes or until pears are tender. Remove pears from liquid and set aside to cool. Once cooled, cut pears wedges in half.
  2. Meanwhile, using an electric mixer beat the mascarpone on low speed until smooth and gradually add the 3 tbsp sugar. Gently fold in the yoghurt and refrigerate until needed.
  3. Dip half the sponge fingers into the coffee – one at a time for a few seconds – and arrange in a single layer, trimming to fit, over the base of a 6 – 8 cup dish (eg 20cm x 20cm  – at least 6cm deep).
  4. Arrange half the pears on top of the sponge fingers and drizzle with a little of the poaching liquid.
  5. Use a spatula to spread half the mascarpone mixture over the pears. Repeat with remaining biscuits dipped in coffee, pears, a drizzle of poaching liquid and remaining mascarpone mixture. Cover and refrigerate for at least 4 hours or overnight.
  6. Serve dusted with cocoa powder, topped with grated chocolate and hazelnuts, if desired.

BLACK-EYED PEA SALAD

September 22, 2014 / jonesd / 0 Comments

BLACK-EYED PEA SALAD
500g black eye peas, soaked overnight
2 Tab olive oil
3 cups onion, chopped
5 garlic, minced
3 celery stalks, chopped
2 litres filtered water
2 Tab fresh sage or 1 tsp dried
1 Tab fresh thyme or 1 tsp dried
1 Tab fresh marjoram or 1 tsp dried
1 Tab fresh oregano or 1 ½ tsp dried
¾ cup fresh parsley
1 tsp sea salt
½ tsp red pepper flakes

Instructions
1. Drain soaked beans and rinse.
2. In a soup pot over medium heat add olive oil and sauté onion, garlic and celery about 10 minutes.
3. Add black eye peas, filtered water, salt, red pepper and all herbs except parsley.
4. Simmer partially covered for about 2 hours or until peas are tender.
5. Add more water if needed and possibly more salt.
6. Drizzle with some good quality olive oil.

SERVING POSSIBILITIES:
This salad is great when added to some fresh greens, such as Arugula, Kale or other hearty winter greens. If you want to go completely the cooked route, you can always sauté up the greens.

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