Chargrilled Vegetable Pasta

Left over dips and a zest free lemon

What is a person to do with a spoonful of olive dip, a couple of spoons of aubergine and red pepper dip and a zestless lemon?

Chargrilled veg pasta

Add a few other ingredients and create an awesome pasta dish, that’s what!

This is a bit of an unfair recipe really, because unless you’ve made the olive dip and the aubergine and red pepper dip that I’ve previously posted, and have some leftover, then you won’t be able to make this exact dish.

Still, I decided to post anyway partly because those factors might have aligned for you, but perhaps more to demonstrate the fundamental principle that making pasta sauce is a good way to use up leftover dips like these, or salsa, or a bean dip, or any other non-creamy dip really.

Orange bell pepper and artichokes in oil

Ingredients
Enough pasta for your serving requirements
3-4 tablespoons of leftover dips (the non-creamy variety)
1 red onion, diced
1-2 cloves garlic, crushed
A splash or two of olive oil
Passata – probably about 150-200ml
A few sprigs of thyme, leaves removed
A couple of squeezes of lemon juice
Vegetables for chargrilling – I used an orange bell pepper and some artichokes in lemon oil but courgettes, aubergines and the like would be great too.
Sea salt & freshly ground black pepper
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Put your pasta on to cook – follow instructions on packet – when ready, drain and keep warm.

Chargrilled vegetables

Meanwhile, brush your chosen vegetables with oil and cook on a very hot griddle or grill, until chargrilled.  Conveniently, this should take about the same amount of time as it does for the pasta to cook and for you to make the sauce 🙂

If they’re done sooner, pop them on a plate and keep them warm.

Red onion, thyme and garlic

Heat a splash of oil in a large pan and cooked the diced onions until just starting to soften.  Add the garlic and cook for a few more moments.

Passata

Add your leftover dips and enough passata to loosen the mixture but not make it runny – today we’re making a coating sauce, not a bowl of soup 😉

Tip in your cooked pasta and gently stir to make sure it’s all well coated with sauce.

Squeeze in the lemon juice and sprinkle over the thyme leaves, stir and allow to warm through for another minute or so.

Arrange vegetables on top

Season to taste and serve with chargrilled vegetables arranged on top.

Beam with pride – by using up leftovers instead of leaving them at the back of the fridge to fester quietly into the afterlife, you did a little bit to help the planet.

Tuck into your dinner with gusto (or some other dining companion if you prefer 😉 )

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Roasted Aubergine and Red Pepper Dip

It’s one of life’s little pleasures to hear people making ‘nomnom’ noises as they’re devouring food that you’ve cooked – wouldn’t you agree?

This dip makes people do that and it’s easier than pie to make (much easier…why do they even say ‘easy as pie’?)

Roast aubergine & red pepper dipIngredients

For Roasting
1 aubergine (egg plant), cut into chunks
1 red pepper, de-seeded and diced (not too small!)
2 cloves garlic, peeled and kept whole
1 teaspoon chilli powder
¾ teaspoon ground coriander
¾ teaspoon ground cumin
A slosh of olive oil

For the Food Processor (or Mortar & Pestle)
1 tablespoon tomato purée (the stuff you get in the squeezy toothpaste type tube)
A small handful of fresh coriander leaves
A good glug of olive oil (which is more than a slosh, in case you’re wondering)
Sea salt and freshly ground black pepper

Music

Preheat the oven to gas mark 7/425°F/220°C

Using your hands, mix together all the ‘for roasting’ ingredients.mix ingredients together

It’s a good idea to do this in the tin that you’ll be roasting in – that way you don’t spend ages trying to scrape the spices off the side of a bowl.
And it’s one less thing to wash up.  See how I look after you?  You’re welcome. 😉
Spread everything in an even layer and slam onto the middle shelf of your preheated oven.

roast until just starting to blacken

Roast for around 35-40 minutes, or until things are just starting to blacken at the edges. Allow to cool in the tray for 10 minutes or so.

tip into food processor

Tip roasted vegetables into a food processor together with the tomato purée, coriander leaves, olive oil, a pinch of salt and a healthy amount of black pepper.

Blitz, taste, adjust seasoning, blitz again if necessary; bear in mind this is nicer when it’s still got some texture to it rather than being completely smooth.

aubergine & red pepper dip

Tip into a serving dish and drizzle with a little more olive oil.

Cover and chill in the fridge until ready to serve.

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Divine Black Olive Dip

Wrong olives and right olives

I picked up the wrong olives and ended up with those nasty, rubbery, flavourless ones instead of softly wrinkled, salty ones.

Somewhat loathe to throw away a whole jar of olives, even exceedingly bad ones, I came up with this dip-which-is-nearly-but-not-quite-a-tapenade (no anchovies).  Having done so, I’m now dying to try it using some good olives; something that tastes this good with a bad base ingredient is going to taste utterly sublime with an excellent one!

Ingredients
Approx. 120g black olives (if these are of poor quality you’ll also need a handful of sea salt)
1 tablespoon capers
1-2 garlic cloves
A couple of sprigs fresh thyme, leaves stripped
½ lemon, juice only
A splosh of olive oil
Music

If you’ve got the horrid type of olives like I had (see top picture) there’s first going to have to be some salting action.  If you have decent olives, skip this step.

sprinkle liberally with salt

Tip the olives into a nylon (not metal!) sieve, drain off the liquid and set over a bowl.  Sprinkle generously with sea salt, cover with a plate and weight down with whatever heavy thing you have that will work – children and pets not advised.  Set to one side for a minimum of 2 hours, longer if possible.

Before using, give the olives a quick rinse to wash off any excess salt – there’s plenty more of that going to be coming from the capers 🙂

Black olive dip ingredients

Place olives and all other ingredients into a food processor or mortar & pestle; use only a little olive oil to start with and add more as required to achieve desired consistency.

Pulse or pound until smoothish.

Black olive dip and pitta bread

Tip into a bowl and serve with warm pitta bread.

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Cooling Minty Cucumber Sauce

This is a great dip or sauce to have alongside spicy foods like curries or koftas.  Provide huge bowls of it for the weak of taste bud amongst your kith and kin – you know, those who prefer bland food and freak out at the sight of a chilli 😉

Minty cucumber sauce

It takes minutes to make and can be eaten immediately; however, it does benefit from being allowed to sit a while before consumption…the flavours get a chance to meld together that way.

Ingredients
Around 5 tablespoons natural yoghurt
Around 2 tablespoons crème fraîche (or just use an extra couple of spoons of yoghurt)
Approx. 2 inch piece of cucumber, finely diced
A sprig of mint leaves, finely chopped
A squeeze of lemon juice
Sea salt and freshly ground black pepper
Music

Music on?  I bet you’ll have this made before the track’s finished…

Ready?  Set?  Go…

Ingredients

Put everything (including the lemon juice, which is not apparent in this picture), into a bowl.

Mix, taste, adjust seasoning as required.

Cooling minty cucumber sauce

Bish, bash, bosh…your sauce is ready 😀
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Quick and Tasty Beef Koftas

Looking for a winning dish for dinner?

Cooked beef koftas

In that case, you should know that these beef koftas are almost effortless to whip up; the bulk of the time it takes to make them is actually the 30 minutes chilling time. Winner.

They don’t seem that effortless to the people eating them, who will demonstrate their appreciation of your ‘slaving’ over dinner by showering you with attention and affection.  Win, win.

They’ll probably do the washing up too.  Win, win, win.

Of course, they taste amazing too.  Win, win, win, win.

Well, would you look at that!  It would appear that the beef koftas are quadruple winners!  There’s clearly no need for you to continue your search for a dinner dish, which is happy news, because by now you must be very hungry.  I shall delay you no longer and will proceed to tell you how to make this scrumptious meal…

Kofta ingredients

Serves 3-6 people, depending on accompanying dishes

Ingredients
500g minced beef
1 onion, chopped
1-2 cloves garlic, crushed
2-4 green chillies, finely chopped
¾ teaspoon ground coriander
¾ teaspoon ground cumin
1 egg
a handful of fresh coriander leaves, chopped
1 teaspoon harissa paste (If I’d had harissa paste in the stores I’d have used it, and the dish would have benefited from it, so I’ve included it here)
Sea salt and freshly ground black pepper
12 wooden skewers
Music

Done your onion and chilli chopping?  Ok then, let’s get this show on the road…

Mix ingredients by hand

Throw everything (apart from the skewers) into a bowl and use your hands to mix well.

Shape onto skewers

Divide the mix into 12 rough balls then form into oval shapes on the wooden skewers (or make into patties if you don’t have any skewers).

Cover and chill in the fridge for at least 30 minutes.

Beef koftas

Heat a lightly oiled griddle or grill and cook for around 8-12 minutes on a medium to high heat, turning to ensure they’re browned all over.

Job’s a good ‘un!

Beef koftas with Mediterranean dips

Served here with a minty cucumber sauce*, pitta bread and a selection of Mediterranean dips*.

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* Recipes to follow shortly 🙂

Chicken Breast with Mushrooms and Blue Cheese Sauce

This recipe arose due to the need to use up several bits and pieces in the Renegade stores – the cheese and cream being the main driving factors.
Oh the hardship 😉
The resulting dish turned out to be very quick and easy to make, but felt like a real treat – another great midweek meal.

Chicken with mushrooms and blue cheese sauceServes 2

Ingredients
2 skinless chicken breasts
a sprinkling of olive oil
6-8 mushrooms, cleaned and sliced
2 knobs of butter
2 garlic cloves, crushed
75-100ml white wine
1 chicken stockpot/stock cube
2 dessert spoons (ish) of crème fraîche – leave it out if you don’t have any
1 large tablespoon of cream cheese – I used chive flavoured Philadelphia
100-125ml double cream
125-150g gorgonzola, cubed – or other blue cheese of your choice
2 teaspoons of fresh parsley, chopped
Freshly ground black pepper

Depending on the cheese you use, and how much of it, you may also need a couple of heaped teaspoons of cornflour, mixed to a runny paste with a little cold water, to thicken the sauce

Music

First you need to butterfly your chicken breasts.

Place your hand flat on top of the chicken – this holds it still and keeps your fingers out of the way at the same time.

Use a sharp pointed knife, and starting at the fat end of the breast, slice across the chicken, almost but not quite cutting it in half. It should still be joined at one edge and you should be able to open it up like a book – or a butterfly’s wings.

cover with cling flim and bash

Once you’ve done that, cover with cling film and bash with a rolling pin.  Not too much – you want to tenderise and flatten it, not pulp and obliterate it.

Rub lightly with olive oil and cook on a preheated grill, turning once, for around 8-10 minutes or until cooked through.

mushrooms

Meanwhile, melt a knob of butter in a large pan and heat until it foams.

Add your sliced mushrooms in a single layer and cook, turning once, until both sides are beautifully browned.  Remove from pan but keep warm.

sauce ingredients

Make your sauce by melting a knob of butter in a pan over a medium heat then cooking the crushed garlic for a minute or so.

Add wine and stockpot/cube and heat until stockpot has melted.

Add cream cheese, crème fraîche, cream and blue cheese and continue to heat, stirring frequently, until the cheese has melted.  Do not allow to boil.

If necessary, thicken with a little cornflour paste.

Stir in chopped parsley and plenty of black pepper.

Chicken mushrooms and blue cheese sauce

Place cooked chicken breast onto a warmed plate, arrange sautéed mushrooms on top and pour over the blue cheese sauce.

Chicken breast with mushrooms and blue cheese sauce

Served with petit pois and green beans sautéed in herb butter, and oven baked sweet potato chips.

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Rich and Hearty Beef Casserole

When you wake up in the morning and the world looks like this, you need something hot, substantial and nurturing on the menu for dinner.

Rich beef casserole served with vegetable bake and rosemary roast potatoes

I think you’d be hard pushed to find something more fitting to that description than this beef casserole – chunks of beef and baby button mushrooms in a meaty, onion rich gravy – real heart-cockle warming stuff.  Bear in mind, of course, it doesn’t have to be snowing in order for you to have it for dinner 😉

To get the very best from the beef this wine infused dish is cooked low and slow in the oven, allowing the meat to gently relax and get to know its fellow ingredients – it is by no means an ‘in a hurry’ recipe.  The good news is that although it takes 4 hours to cook, it only takes about 20 minutes to prepare and needs to be tended only once during the cooking time (and then once more just before serving).

Ideally, it’s cooked in a pan or dish that can go from hob to oven (and back again), that way you don’t lose a scrap of flavour.  Ideal for the washing up situation too.

Rich beef casserole

To my mind all this makes it an excellent dinner for a weekend/day off: a stupendously good meal with just enough preparation and attention required that you can justifiably say you made an effort, but plenty of ‘hands off time’ in which to do weekendy/day off-ish things.

As a bonus, your house gradually fills with the drool inducing, appetite stimulating aromas of herbs and garlic and meat and wine – so good.  By the time it’s ready, believe me, so are you!

Serves 3-4 if presented with side dishes
Serves 2 if eaten with nothing but thickly buttered crusty bread

Ingredients
400g diced beef braising steak
4-5 rashers of streaky bacon, each cut into about 6 pieces (use scissors – so much easier than a knife 😉 )
1 onion, diced
2-3 cloves garlic, crushed
3-4 sticks of celery, diced (if they have leaves on, chop those up and throw them in too…they’re full of flavour)
12-14 shallots, peeled
Several tablespoons of olive oil
2 beef stockpots/stock cubes
1 mini bottle (about 200ml) red wine
800ml water
2-3 heaped teaspoons cornflour, in a mug or small jug, mixed to a paste with a little cold water
200g button mushrooms, cleaned but left whole
1 bay leaf
A sprig of thyme
Freshly ground black pepper
Music

Ok, have you got everything together and done your prep?  Let’s go then…

Preheat the oven to gas mark 2/300°F/150°C

cubed beef

With the heat reasonably high, heat 1 or 2 tablespoons of olive oil in a casserole dish or oven safe pan and brown the beef, a few pieces at a time; remove cooked pieces from the pan and set to one side.

browned shallots

If necessary add another tablespoon of olive oil to the pan, allow it to heat, then quickly brown your shallots and bacon.  Remove from pan and set to one side.

crushed garlic, diced onion and celery

Having cooked off some of the bacon fat it’s unlikely you’ll need more oil in the pan, but add a little if you need to and allow it to heat up.  Now add the celery, onions and garlic and cook until just starting to brown.

Return the meat to the pan.

wine and stockpots

Add the red wine and stir well, making sure you scrape any  gorgeous, caramelised brown bits off the bottom of the pan.

bay leaf and thyme

Add water, stockpots, bay leaf and thyme and bring to simmering point.

Put the lid on the pan and put it in the oven.

Set a timer for 3 hours.

after 3 hours

After 3 hours retrieve your casserole from the oven.

mushrooms

Add bacon, onions and mushrooms, and a little more water if you think it’s going to dry out too much over the next hour.  Don’t add too much though, you’ll dilute the flavours.

Put the lid back on and put the pan back in the oven.

Set a timer for 1 hour.

transfer to stove top to thicken

After 1 hour take the pan from the oven and put it back on the hob on a medium heat.  Fish out the thyme twig and the bay leaf and discard.

add cornflour

Ladle a little of the gravy into the mug containing the cornflour paste, stirring to mix well.

Pour the liquid back into your pan and cook, stirring continuously, until gravy has thickened.

Rich beef casserole with veg bake and rosemary roast potatoes

Serve with whatever you fancy…mashed potato and green beans…or tiny boiled potatoes, carrots and broccoli…or baked potatoes and mange tout…or…

Shown here with rosemary roast potatoes and cheese topped vegetable bake.

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Utterly Luxurious Hot Chocolate

Question for you: what’s more comforting than a big chunk of chocolate?

Did I hear you say, “Nothing”?

Hmmm.

Let me present you with a big mug of silky smooth, creamy hot chocolate, and then I’ll ask you again…

top with whipped cream

Ok, so now let’s try that question again:  What’s more comforting than a big chunk of chocolate?

Did I hear you say, “A big mug of hot chocolate”?

You are correct! Well done! 😀

As far as I’m concerned, for true comfort, you can’t beat the hug in a mug that is hot chocolate.  But it has to be real hot chocolate – creamy, thick and luxurious – watery, instant stuff just doesn’t cut it.  And as for low calorie hot chocolate…well that’s just all kinds of wrong!

This is real hot chocolate – as velvety smooth as a kitten’s ear, delicious enough to make you purr.

Serves 2

Ingredients
500ml full fat milk (well, in for a penny…)
150ml double cream
75g dark chocolate
50g milk chocolate
A pinch of salt
1 cinnamon stick
1 vanilla pod
3 cloves
Music

First, let’s get your cream topping ready…

Whipped spiced cream

Split the vanilla pod and scrape out seeds with the tip of a sharp knife.  Place seeds and pod into a small pan together with the cream, cinnamon and cloves.  Warm, over a lowish heat, until it just starts to bubble at the edges.  Turn off heat, put a lid on the pan and leave for 30 mins or so.

When cool, pour into a bowl , cover and chill in the fridge.

spiced whipped cream

When it’s thoroughly chilled, pour the cream through a sieve, discarding cinnamon, vanilla pod and cloves, then whip it ’til it’s fluffy.

Or just use one of those super cool pressurised can numbers if you have one (oh the envy!)

luxury hot chocolate

Now on with the hot chocolate…

chocolate

Finely chop your chocolate and place in a pan together with the milk and a pinch of salt.

Warm gently, stirring all the time, until the chocolate has melted – whisk to blend and froth.

pour into mugs

Pour into favourite mugs.  If you want to be over the top decadent (who doesn’t?), now is the time to stir in a shot of Bailey’s…or brandy…or whatever else takes your fancy.

top with whipped cream

Pipe, spoon or squirt the whipped cream onto the top.

hot chocolate & cake

Grab yourself some cake, and settle back to slurp, nibble and relax.  I recommend also watching something old fashioned and comfortable on the TV…Columbo’s always a good bet.

Just one more thing…

ENJOY!

😀

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Stuffed Peppers

After a slightly confused conversation with Chef J recently I feel I should explain something, for the benefit of the non-European readers amongst you: what we call ‘minced’ beef/pork/lamb you would call ‘ground’ meat.

You should also be aware that mincemeat (all one word) has nothing to do with meat at all (any more) and is in fact a sweet mixture made with dried fruit, spices, suet and sugar, used for filling pies at Christmas. I say ‘any more’ because originally there was chopped up meat in the mixture; I believe it was a way of using up roast meat left overs, with the spices used to help disguise the less than fresh quality of said meat, but that may be wrong…who knows what went on in the minds of 17th century cooks?!

Does that all make sense?  We don’t want any Rachel’s trifle type dishes now, do we 😉

halved peppers

Serves 4 hungry people

Ingredients
4 red peppers, washed halved and de-seeded
500g minced pork (or beef or lamb – as you fancy)
1-2 red onions, finely diced
1-2 celery sticks, finely diced
1-2 carrots, finely diced (no need to peel unless they’re very old carrots)
a good glug of olive oil
1 teaspoon cayenne pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
1-2 red chillies, chopped
2 garlic cloves, chopped
8 slices of cheese – not pre-sliced, processed nastiness – some slabs of something good, like a very mature cheddar, carved from the block.  Don’t forget to eat one or two pieces, for quality control purposes.

For the sauce
a splosh of olive oil
1 onion, diced
1 courgette, diced
1 tin chopped tomatoes
1 vegetable stock pot/stock cube
½ a glass of white wine (optional)

Music

Preheat the oven to gas mark 4/180°C/350°F

diced courgette and onion with tinned tomatoesFor the sauce – heat the olive oil, add onions and courgettes and cook over a low heat until the onions begin to caramelise (go a little bit brown and sticky!)

Add wine, tinned tomatoes and stock pot. Stir well to mix, bring to a simmer then turn off heat and set to one side.

diced red onion, carrot and celeryIn a different pan, heat a small amount of oil, add minced pork and cook, stirring, until there is no pink left.  Drain off any excess fat, put in a bowl and set to one side.

Now heat another glug of olive oil, add onions, celery and carrots and cook over a medium to low heat until soft but not brown.

spices and chopped garlicAdd chillies, garlic and spices and cook for another minute or so.

Throw the cooked meat back in and give it a good stirring to be sure everything’s mixed well.

Pour a layer of sauce into the bottom of an oven proof dish,keeping a few tablespoons in reserve for topping your peppers.

slices of cheese on topFill each pepper half with meat mixture, squashing it down well with the back of your spoon. Top each one with a spoonful of the reserved sauce and a slice of cheese then place into the sauce bedded dish.

Baked peppersBake in the preheated oven for around 45 minutes, or until the pepper has cooked. To test cookedness, you’ll have to put on you asbestos fingers and give it a little squeeze – I know of no other way!

served on a bed of riceServe on a bed of steamed rice with now thickened sauce spooned over or around.
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How to Make Chewy Centred Meringues

Choc dipped & choc pistachio sandwich

It seems a lot of people are frightened of making meringues – don’t be!  They’re actually not that difficult to make and a good fresh meringue is a thing of wonder.  Bonus point, other people are always ridiculously and unnecessarily impressed by them 😉

Here’s a quick meringue 101 for you:

Strictly speaking, a true meringue contains only sugar and egg white, and is not so much cooked as dried out in the oven.  It should be a light, crispy, sugary kiss that dissolves on the tongue then vanishes.

Meringues can have a softer centre, depending on time/temperature of baking/drying (moisture retention = softer centre), but they won’t be chewy.

Chewy meringues, or pavlovas, have cornflour and vinegar added, which helps create that chewy centre.

Pavlovas tend to have a slightly higher cooking temperature but shorter baking time.

This recipe is therefore really for a pavlova – a confectionery cloud that melts sweetly and gently on the tongue, to be followed by a chewy caramelised centre of sticky goodness…my idea of meringue perfection.

The cardinal rules of meringue making are:

1. Make sure all your equipment is completely grease free.

Tip: Give everything (bowls and whisk) a precautionary wash in extra hot water and detergent then wipe round your mixing bowl with a cut lemon.

egg whites

2. Make sure no yolk gets into the egg whites.

Tip: When separating multiple eggs, don’t risk losing a whole batch to a late coming errant yolk.  Use a three bowl method and work with one egg at a time: separate the egg, catching the white in the first bowl and dumping the yolk in the second.  Once the yolk is safely out of the way, tip the white into your mixing bowl (the third bowl).  Repeat the process until you have enough whites.  Using this method you only ever risk losing one egg at a time!

Nearly there, but not quite
See how the foam  sort of separates on the whisk?  Not quite there yet…keep whisking!

3. Make sure your egg whites are stiff enough before starting to add the sugar.

Tip: If your beaten whites sort of ‘split’ from the whisk, it’s not quite stiff enough.  It’s nearly there though…just a minute or so more…

4. Add the sugar slowly.

Tip:  Have some sing along music playing so you can get into a good groove to keep yourself entertained while you hover at the mixer  It’s really important to add that sugar slowly, so be patient and don’t get tempted to chuck the last half in all at once or you’ll end up with grainy, weepy meringues.

If you follow those basics you can’t go far wrong 🙂

Ingredients
4 large egg whites
A small pinch of salt
250g caster sugar
2 teaspoons cornflour
½ to 1 teaspoon vanilla extract
1 teaspoon white wine vinegar (or similar – for this batch I used apple cider vinegar, as it’s all I had in, and they turned out fine)
Music

Preheat the oven to gas mark 4/180ºC/350ºF (yes, really, that high!)

20160228_133508Line baking sheets with baking parchment.

If you want very evenly sized meringues, draw circles onto the reverse of your parchment paper (make sure the pen/pencil side goes underneath ‘cos you don’t want that baked into your meringue bottoms!)

Now it's readyWhisk the egg whites and salt until they’re holding firm peaks but are not too stiff.

Continue beating and start adding the caster sugar, one spoonful at a time, allowing time for each spoonful to be incorporated before adding the next.

All the sugar whisked inWhen all the sugar has been added you should have a bowl containing a billowy, pillowy, mallowy, satiny cloud.  When you rub some between your fingers it shouldn’t feel gritty – if it does, beat a little longer.  The more sugar grains you can feel, the more likely it is that your meringues will ‘weep’ (ooze sugar syrup) during baking.

Corn flour and vinegar folded inGently fold in the cornflour, vanilla and vinegar.

piped meringueUse a tiny dab of meringue to secure down the corners of your baking parchment, then pipe or spoon meringue into required shapes.

Put into the preheated oven, immediately turn it down to gas mark 2/150ºC/300ºF, and bake for 20 to 30 minutes: bite size take around 20 mins and more regular sized ones 30 mins.

Turn the oven off but leave the meringues in there for another 30-40 minutes – they should peel easily from the paper when ready. Remove from the oven.

Carefully slide the parchment paper, with the meringues still on it, off the baking sheets and onto wire racks to finish cooling.

chocolate dipped meringue bitesWhen cool, carefully dip in melted chocolate and set on parchment paper until dry.

chocolate & pistachio ganache filling

Also perfect for making chocolate pistachio meringues.

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