Sunday, May 17, 2009

Chocolate Pavlova

Ingredients

For the pavlova
4 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon lemon juice
1 tablespoon cocoa powder

For the topping
1 cup whipping cream
1 cup fresh raspberries
1/4 cup shaved dark chocolate
1/4 cup melted chocolate for drizzling

Directions
  1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
  2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3 inches by 5 inches and 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
  3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.
  4. For the topping: Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.

Sunday, May 3, 2009

Mexican Lasagna


Ingredients

1 cup fresh Cilantro leaves
4 Scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh Baby Spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Directions
  1. Preheat oven to 425 degrees.
  2. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
  3. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly).
  4. Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
  5. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
 

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