Tiramisu-Italian Trifle.

This is an easy dessert to make, loved by nearly everyone.  6 - 8 servings.

1and 1/2 cups strong, cool, black coffee.
2 tablespoons dark rum, or sherry, or marsala wine.
2 eggs, separated
3 tablespoons of caster sugar
200g mascarpone and 50g Greek yoghurt or 250g mascarpone.
1 cup whipping cream-whipped
20 savoiyardi biscuits
2 teaspoons dark cocoa powder.

21cm or 8 and a half inch square dish.

Make it in the morning as it needs at least 3 hours of fridge time

1. Put coffee and rum into a narrow glass.
2. Beat egg yolks and sugar in a small bowl until thick and pale.
3. Beat egg whites in a separate small bowl until soft peaks.
4. Dip each end of 10 biscuits in the coffee mix, one at a time, shake off excess and lay flat in the dish.
5. Add mascarpone/yoghurt to egg and sugar mix, beat until just combined and smooth, fold in whipped cream, then fold in egg whites.
6. Cover the layer of biscuits with half the mascarpone mixture.
7. Dip the last 10 biscuits in the remaining coffee mix, layer them on top of the tiramisu in the dish.
8. Top with the last half of the mascarpone mix, smooth top.
9. Using a strainer, sift liberally with cocoa.
10. Refrigerate- 3  to 8 hours- lovely served with baked nectarines or peaches.
11. Indulge! 

10 Minute Main Course Salad.

  This is one serving, plated up.                         .

                                               

 This salad is so nutritious and tasty you will want to make it regularly.               

1/2 red onion- finely sliced

1/2 packet of snow pea shoots- cut into 3 lengthwise

1 large stick of celery- sliced thinly, diagonally.

3 trimmed spring onions- sliced diagonally.

1 400g drained can of chickpeas.

70g- half a bag of baby spinach leaves

4 large sprigs of mint- leaves stripped and roughly chopped

50g- toasted slivered almonds or use pine nuts.

1 Tablespn grated fresh ginger

350-500g lamb leg steak- or chicken breast or boneless thigh- or beef eye fillet.

Season the meat and cut into thin slices- fry on medium high about a minute-in a little oil.

   For a vegetarian option try Halloumi or Feta cheese.

Dressing: 2 teaspns Dijon or grainy mustard

              finely grated zest of 1/2 a lime

              1/4 cup of lime juice.

              1 Tblsp olive oil.

              3 teaspn honey

              Salt and pepper- mix all dressing ingredients in a lidded jar.

Mix all salad contents except the meat, in a large bowl

Pour dressing over salad, mix, add meat- serve immediately- serves 4.

Cider Chicken Roll-Ups.

Roasted Cider Chicken on Caramelised Apples and Onions. Serves 4-6.
Serve with Lemon Potato Roasties and a large Mixed Green Leaf Salad.

Ingredients:1and 1/2 red onions cut into wedges

                 2 Pink Lady or similar apples sliced.You can leave the skin on

                 10 thyme sprigs

                 2 Tblspns olive oil- extra for drizzling.

                 8 boneless chicken thighs

                 8 rashers of streaky bacon

                100ml apple cider

                100ml chicken stock

                2 Tblspn cider vinegar.

Preheat oven to 200C. Put apple, onion and oil into a roasting pan, season.

                Roast 10 minutes.

                Season chicken thighs, add thyme sprig, roll up and wrap with a

                bacon rasher.
 Remove hot pan from oven and place roll-ups on 

                bed of apple/onion. Drizzle with olive oil. Add cider and stock to 

                pan. Roast until chicken cooked through, approx 30 minutes.

                Test chicken and add vinegar. Cook longer if chicken pieces were

                very large. It should be moist and extremely delicious.

Lemon Potato Roasties: Serves 4-6.

                Peel roasting potatoes eg Agria[that hold their shape] 850gm-ish.

                Cut them in half then quarter again until walnut sized.

                Add 8-10 whole cloves garlic or shallots.

                Season: salt and pepper and fresh oregano or marjoram, lots.

                Add 80ml olive oil, juice of 2 lemons and a little zest. Add water

                to half way up the depth of the potatoes. Mix well.

                Bake at 200C for 1 and 1/2 hours, so put these in well ahead of the

                chicken. The potatoes don't mind being cooked longer. Stir halfway.

Large Green Mixed Leaf Salad: mix lots of every type of leaf: rocket, iceberg

                mesclun, endive etc. Scatter with halved cherry tomatoes.

Mustard Vinaigrette: mix salt, pepper, half teaspoon sugar, 1 teaspoon grain

                mustard and a little Dijon with 2 parts olive oil to 1 part cider vinegar, shake in a jar. Pour over when serving the salad.

                ENJOY YOUR MEAL!