The 'MILBOURNE-matters'

A couple of YUMMY recipes by Ben

Eton Mess: A delicious delicious dessert, basically made of fresh strawberries..

Eton Mess  (photo credit: yTravel blog)

 

 Ingredients

• 4 Egg whites
• 80g of caster Sugar
• 1 teaspoon of cracked Black pepper
• 1 teaspoon of white vinegar
• ½ teaspoon of cream of tartar
• zest of 2 Limes
• 330mls of Cream
• 1 teaspoon of Vanilla
• 1 tablespoon of caster Sugar
• 1 punnet of Strawberries, roughly chopped
• ½ cup of peanut M&M’s
• Micro Basil (optional)

Directions

1. Add the vanilla, sugar, and lime zest to the cream and whip into soft peaks.
2. Preheat the oven to 100 degrees
3. Beat the egg whites until soft peaks form then rain in the caster sugar until stiff peaks form and the sugar has dissolved and the mixture is glossy,
4. Fold in the black pepper, then spoon the mixture into a piping bag.Pipe small meringues about the size of a 10 cent piece on to silicon paper, then place in the oven.

Amatriciana: It's a traditional Italian pasta dish..

Amatriciana

 Ingredients

• 400g of penne or pappardelle
• 150g of quality salami
• 100g of pecorino grated
• 250g parma ham cut into batons
• 2 red chilies chopped
• 3 cloves of garlic
• 1 brown onion
• 4 thyme sprigs
• salt and pepper
• 10 medium tomatoes
• olive oil
• garnish
• 4 slices of sourdough, toasted  
• 1 bunch of flat leaf parsley, chopped
• 1 bunch of basil, chopped
• Zest of 2 lemons

Method

1. Put the tomatoes in a shallow roasting tray and drizzle with 1 TBS of olive oil, season with salt and pepper and through in the garlic and thyme and roast in an oven for 20 to 30 mins at 180 degrees. Then peel the roasted garlic and pick the thyme leave and place in a blender with tomatoes and roasting juices and blend for 5 to 10 seconds.
2. In a large fry pan sauté the onion, salami, parma ham and chili over a medium heat for 5 – 8 mins. Add the tomato mix and season and simmer for 5 mins.
3. To make the garnish, add the torn toasted sourdough to a food processor and blitz until rustic crumbs form. Transfer to a bowl and mix through parsley, basil and lemon zest.
4. Cook the pasta to packet instructions and then toss it through the sauce, serve topped with the crumbs and freshly grated pecorino.

Enjoy!!