ETON MESS

Ingredients
(serves 4)
300g Strawberries for Purée
1 Tbsp Icing Sugar
1 Tbsp Maple Syrup
5-6 Meringues Nests
600ml Double Cream
100g Raspberries
100g Strawberries
Fresh Mint Leaves
Flaked Almonds

Method
1. Place 300g of strawberries into a blender, add the icing sugar and maple syrup and blend until smooth and combined.

2. Chop the raspberries and remaining strawberries.

3. In a large bowl use a hand whisk to whip the double cream until stiff peaks form.

4. In a serving bowl use your hands to crumble the meringues and add the cream, raspberries and strawberries.

Gently fold until all combined, then pour the strawberry purée over the mixture.

5. Spoon the Eton Mess into bowls or glasses and top with extra crushed meringue, fresh mint leaves and flaked almonds.

Recipe and picture: Brittany Woodruff of Naturally.B for ZWILLING and STAUB

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QUICHE LORRAINE WITH A TWIST

Ingredients
(serves 12)

For the pastry
200g plain flour
100g cold butter
½ tsp salt
2 egg yolks
1tbsp very cold water

For the filling
200ml double cream
1 wild garlic clove
1 sprig of thyme
5 eggs
80g finely grated mature cheddar

For the garnish
6 tbsp onion chutney
6 slices of Parma ham, cooked
3 rashers smoked streaky bacon, cooked
1 shallot, cut into rings
A selection of soft green herbs

Method
To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs.

Add the egg yolks and continue to pulse. Gradually add the water a drop at a time and pulse until the dough just comes together.

Wrap in cling film and flatten slightly to make it easier to roll later on. Leave to rest in the fridge for at least half an hour.

Roll out the pastry on a floured surface to around half a centimetre thick, then line a 20cm loose bottomed flan tin, leaving an overhang of around 4cm. Return to the fridge and rest for a further 30 minutes.

Cover the pastry with three layers of heat proof cling film, leaving an overhang. Fill with rice, dried beans or baking beans and draw in the cling film to secure.

Bake the pastry case in the oven on the fan setting at 180°C for 20 minutes. Remove the cling film weight and bake for a further 10 minutes. Leave to cool and trim off the excess pastry.

Put the cream, garlic and thyme in a saucepan and gently heat on the hob to infuse for five to six minutes. Whisk the eggs in a large bowl and pour over the cream mixture.

Whisk well and pass through a sieve into a jug. Stir through the mature cheddar and pour into the pastry case.

Cook in the oven on the fan setting at 97°C for 45 minutes.

The quiche should still have a slight wobble. Leave to cool.

To serve, arrange all of the garnishes on top of the quiche and serve.

 

 

Picture:  Quiche Lorraine with a twist. Recipe and picture: Miele