Whip Up Marvellous Meringues
- 3 egg whites
- 175g caster sugar
- 1/2 tsp vanilla essence
- Avonmore Whipped Cream
- Seasonal berries to serve: strawberries & raspberries
- Firstly, preheat your oven to 200C / Gas mark 1. Line a baking tray with parchment paper.
- Whisk the 3 egg whites in a large bowl until they form stiff peaks. You can do this with an electric whisk or a handheld.
- Begin to add the caster sugar to the egg whites, one tablespoon at a time, whisking on a high speed between each tablespoon. Mix until stiff.
- Once all of the sugar has been added, pour in the vanilla essence and whisk once more. At this point the mixture should be white and glossy and forming stiff peaks. Dollop 6 heaped tablespoons of the meringue mixture onto the baking tray, with an even distance between each.
- Bake in the oven for 50 minutes, and then turn off the oven and leave to cool.
- Once cooled, add a big dollop of Avonmore Whipped Cream, and serve with berries of your choice.
Bellingham Blue has to be one of the most divine cheeses in the world. Its layers of blue-veined creaminess are both seductively rich and delicate, making it a perfect partner for asparagus. Here I’ve served the soup hot, but it is also delicious chilled.
- 675g (11⁄2lb) bunch of asparagus, woody ends removed
- 50g (2oz) butter
- 2 large shallots, finely chopped
- 1 potato, finely diced
- 900ml (11⁄2 pints) chicken or vegetable stock
- 175g (6oz) Bellingham Blue cheese, crumbled
- 100ml (31⁄2fl oz) cream, plus extra to garnish
- sea salt and freshly ground black pepper
- extra virgin olive oil, to garnish.
Cut 5cm (2in) of the tips off the asparagus stalks and simmer them very gently in a pan of boiling salted water for 3–4 minutes, until just tender. Drain well and refresh under cold running water. Set aside. Roughly chop the remaining stalks.
Meanwhile, heat the butter in a large pan over a medium heat and add the shallots, potato and chopped asparagus stalks. Cover and cook gently for 10 minutes, until softened but not coloured, stirring once or twice. Pour in the stock, season to taste and bring to the boil. Reduce the heat and simmer for 10 minutes, until the potatoes are completely tender and the soup has thickened slightly.
Purée the soup with a hand-held blender. Whisk in most of the Bellingham Blue cheese, reserving some for a garnish, and the cream. Season to taste and heat gently, being careful not to let it boil. Serve hot or chilled, ladled into bowls and garnished with the reserved asparagus tips, the rest of the Bellingham Blue cheese and a sprinkling of croutons. Drizzle over a little extra virgin olive oil to finish and add a grinding of black pepper.
Fill a large saucepan with water, add a teaspoon of salt and bring to the boil. Add the spaghetti, linguine or tagliatelle, whichever you are using, and cook for 10-12 minutes, or according to the instructions on the packet, until al dente.
As the pasta is cooking, place another large saucepan on a medium heat. Add the olive oil, followed by the sliced garlic and fry for two minutes, then stir in the chopped anchovies and the chilli flakes, and cook for a further minute.
Drain the spaghetti, reserving some of the liquid, then add the spaghetti to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley and the squeeze of lemon juice and stir to mix. Taste, adding some more lemon juice if you like. Grind over some black pepper and serve immediately.
- Chicken Caesar salad with avocado
- Spaghetti with anchovies, garlic and chilli
- Anchovy, goat’s cheese and chorizo puff pastry squares
Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper… whenever you fancy, really! Their fluffy, creamy texture should mean they’re a big hit with everyone, no matter how young or old.
- 2 tbsp Dairygold
- 4 eggs
- 1/4 cup milk
- Salt and pepper
Crack the eggs into a bowl and add the milk and seasoning.
Blend it all together while you heat the Dairygold in a non-stick saucepan over medium heat.
Pour in the egg mixture and keep an eye on it, spatula at the ready.
As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft curds form.
Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you’ll only make them tough.
Once they’re cooked, remove from the heat and serve immediately if not sooner! The longer you leave them in the pan, even if the heat is off, the more they’ll continue to cook.
Serving suggestions? Where do we start! Here are just a few options:
A little chopped chives or basil really opens out their flavour.
They’re lovely with smoked salmon or sliced ham.
They make a perfect component of a fry-up.
They go great with cooked mushrooms, cherry tomatoes or spinach.
And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.