Raspberry hazelnut meringue torte

October 23, 2017 / Lyn Jones / 0 Comments

  • 10 Servings

INGREDIENTS
6 egg whites
1 1/2 cups caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
3/4 cup dry-roasted hazelnuts, chopped
2 x 125g punnets fresh raspberries
600ml thickened cream, whipped
White chocolate curls, to garnish

  • Step 1
    Preheat oven to 140°C/120°C fan-forced. Line 2 baking trays with baking paper. Mark a 22cm circle on each piece of paper.
  • Step 2
    Using an electric mixer, beat eggwhites until stiff peaks form. Add sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat to combine. Fold in 1/2 cup hazelnuts. Spread half the mixture inside 1 circle. Repeat with remaining mixture. Scatter remaining hazelnuts over eggwhite circles. Bake for 35 to 40 minutes or until firm. Turn off oven. Cool in oven with door slightly ajar.
  • Step 3
    Place half the raspberries in a bowl. Using a fork, crush until almost smooth. Place 1 meringue round on a serving plate. Dollop with two-thirds of the cream. Spoon over crushed raspberries. Scatter with half the remaining raspberries. Top with remaining meringue round. Dollop remaining cream in a small circle in the centre of meringue round. Top with remaining raspberries and chocolate curls. Serve. (could use scribbles of melted choc on top)

Alice’s fruity fridge flapjacks

October 23, 2017 / Lyn Jones / 0 Comments

This unbaked, dairy-free flapjack is from Alice Meller, wife of Gill, head chef at River Cottage. It’s now a firm favourite in our house. Makes 15-18.

100g dates, stoned
100g prunes
2 ripe or slightly over-ripe medium bananas, peeled
150g honey
2 tbsp coconut oil
325g porridge oats or jumbo oats
100g raisins, currants or dried cranberries
100g dried apricots, finely chopped
25g each of shelled hemp seeds, linseeds, sesame seeds and sunflower seeds (or 100g of whichever seedy mix you like)

Put the dates, prunes, bananas, honey and coconut oil in the bowl of a food processor. Add two tablespoons of water and blitz the lot until you have a thick, fruit-flecked purée.

In a large bowl, combine the oats with the raisins, apricots and all the seeds. Stir in the puréed fruit mix and combine well.

Line a shallow baking tray, about 20cm x 30cm, with baking parchment or clingfilm. Tip in the fruity, oaty mixture and gently press it out as even and level as you can.

Transfer to the fridge for two to three hours, to set, then turn out and slice into bars. Keep the flapjacks in in a sealed Tupperware box in the fridge.

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