24.10.24
Discover summer recipes from our team to create and enjoy this holiday season, perfect for sharing around the table with friends and family.
Serves 4p
Ingredients
2 large yellow peaches
200g of bocconcini
100g of prosciutto thinly cut
2 TBSP preserved lemon juice (optional)
Handful fresh basil
Good splash extra virgin olive oil
Pinch of Maldon flaky salt
Fresh cracked pepper
Method
Cut peaches into 2cm thick slices and arrange randomly on a large round plate.
Tear bocconcini into rough bite sized pieces on top of peach slices.
Arrange strips of prosciutto in an even layering.
Top with hand torn basil leaves, splashes of preserved lemon juice, extra virgin olive oil and of course Maldon salt.
Finish with fresh cracked pepper to taste.
Serves 6p
Ingredients
3 eggs, separated
4 tbsp caster sugar
1 vanilla bean, split and seeds scraped
500g mascarpone
pinch of salt
1 scant tbsp icing sugar
20 Savoiardi biscuits
2 cups (500 ml) espresso coffee
80g roughly chopped dark chocolate
Cocoa powder, for dusting
How to Make
Place the egg yolks and caster sugar in a bowl and whisk for 5–6 minutes or until the egg mixture is very pale and fluffy.
Add the vanilla seeds and stir well, then add the mascarpone and whisk, gently, to ensure there are no lumps.
2Whip the egg whites and salt until soft peaks form.
Add the icing sugar and keep whipping for a further 2–3 minutes or until shiny and firm.
Gently fold the whipped whites into the mascarpone mixture.
Dunk the Svoiardi in the coffee (one at a time or they will go soggy), then arrange half of them in a serving dish to cover the base.
Pour over half the creamy mixture and sprinkle half of the chocolate on top.
Top with the remaining coffee-soaked logs in a single layer. Spread the remaining creamy mixture on top.
Leave in the fridge to set for a minimum of 4 hours (I prefer a couple of days for ultimate flavour!).
Dust liberally with cocoa powder and the remaining chocolate just before serving.
Serves 1p
Ingredients
1/2 lime
1 tbs caster sugar
Slightly crushed ice
Passionfruit
1-2 full shots of Vodka
Soda water
Slice of lime
Method
In a cocktail shaker muddle together lime and caster sugar.
Fill shaker ¾ the way with ice, add passionfruit (too liking) and vodka.
Shake well.
Pour into tall/ long glass topped with Soda water and finish with a slice of lime.
Serves – 4-6p
Ingredients
2 large handfuls of baby spinach
1 small head radicchio, slices or torn
4 figs, quartered
½ cup mint leaves
½ cup toasted walnuts
½ caup shaved fetta or ricotta salata
4 tbspn olive oil
2 tbspn balsamic vinegar
2 tsp honey
Method
Place spinach, radicchio and mint in a shallow serving bowl.
Top with figs, nuts and cheese.
Sprinkle with salt.
Drizzle over oil, vinegar and honey.
Serves 4-6p
Ingredients
1 kg of original Philadelphia cream cheese
1 and 2/3 cups caster sugar
7 large eggs
2 cups heavy/thickened cream
¼ cup all-purpose flour
Method
Heat the oven at 220 with rack in the middle.
Beat the cheese and sugar with a paddle attachment in a stand mixer until smooth.
Beat in eggs one at a time, scraping as needed.
Whisk the cream and flour in a separate medium bowl until no lumps remain.
Add to the cheese mixture and beat well, scraping as needed.
Butter a 22cm springform pan and lay 2 large/long parchment pieces over the pan. Press them into the pan to line it ensuring they are stand up high (the cake with rise very high).
Pour in the mix and bake for 1 hour or until the top is brown and the cake is wiggly, but the centre is no longer liquid.
Cool to room temp and refrigerate overnight.
Bring to room temp before serving and serve with freshly whipped cream.
