Preheat the oven to 180 C. Beat egg whites until stiff peaks form then gradually add
sugar while continuing to beat until mixture becomes glossy. Fold in dates
and chocolate chips and pour into a lined 24cm cake tin. Bake for 1 hour
and then turn oven off and leave in oven overnight or until oven is cold.
Serve cake covered with whipped cream and grated chocolate.
Place wine, sugar, cinnamon and zest into a saucepan and heat gently stirring to dissolve sugar. Add the figs and poach until plump and tender. Strain the syrup reserving the figs, orange zest and cinnamon. Simmer the remaining syrup gently until reduced, pour over the reserved figs and allow to cool. Refrigerate until required. Serve at room temperature with full fat blue cheese and walnut biscotti.
serves 4
Mix together the grated cheese, cumin and pepper. Roll the pastry to .5 cm thick
and cut out circles of 4 cm diameter. Place a little filling in the centre
of half the rounds, wet the edges with a little water and place another
pastry layer on top, pressing the edges together and crimp with a fork.
Bake for around 7 minutes or until golden and puffed.
From Betty
Combine flour, polenta, salt and baking powder. Whisk together egg, milk, lemon
juice and add to the dry ingredients along with the corn. Mix until the
batter is smooth. Heat a little oil in a heavy based frypan and add spoonfuls
of batter, cook until golden brown, turn and cook other side. Serve warm
with crispy bacon and grilled tomato.
Makes 9 pasties.
