BLUEBERRY AND LEMON SLICE
200g packet of digestive biscuits, crushed
100g butter, melted
250g crème fraiche
125ml Limoncello liqueur
grated rind of 1 lemon
125ml castor sugar
Combine the biscuits and butter and press into a 20cm square pan which has been lined with baking paper. Chill in the freezer for 10 minutes.
Filling: Combine the crème fraiche, liqueur, lemon rind and sugar and mix well. Scatter the blueberries over the base in the pan and pour over the cream mixture.
Bake at 160ºC for 30-40 minutes until just set. Remove and cool, then chill in the fridge for a few hours until set. Remove from the pan and cut into squares.
4 eggs, separated
125ml icing sugar
60ml castor sugar
250ml cream, whipped
5ml vanilla extract
500g mixed berries (raspberries, strawberries, blueberries, gooseberries)
Combine the egg yolks and icing sugar in a bowl, place over a pan of simmering water and beat with an electric beater until thick and pale. Remove from heat and continue beating until the mixture is cool.
Beat the egg whites until stiff, then beat in the castor sugar until the mixture is thick and glossy. Fold this into the egg yolk mixture. Add the vanilla and cream and fold in. Mix in the berries.
Spoon the mixture into a loaf pan lined with cling film or into individual moulds. Freeze until hard.
GRILLED TROUT WITH RASPBERRY VINAIGRETTE
250ml white wine vinegar
125g fresh raspberries
4 portions of lightly smoked salmon trout
olive oil for frying
salt and pepper
mixed salad leaves for serving
125g cocktail tomatoes, halved
250ml cooked beetroot, grated
1 red onion, cut into thin wedges
60ml raspberry vinegar
30ml olive oil
Raspberry vinaigrette: Combine all the ingredients in a saucepan and bring to the boil. Remove from the heat and set aside to infuse for 4-5 hours. Strain the mixture through a sieve, pressing the raspberries to extract as much juice as possible. This mixture can be stored in the fridge for a few months.
Trout: If desired, the portion of fish can be cut into two smaller sizes. Brush the fish with olive oil and fry in a pan until done to your liking. Remove and season. Arrange the salad leaves on serving plates, add tomatoes, beetroot, onion and raspberries. Place the salmon on top and drizzle with the dressing.
Dressing: Combine ingredients and mix well.
QUICK YOGHURT BERRY TART
500g Greek yoghurt
387g can of condensed milk
10ml grated orange rind
250g mixed berries
Combine the biscuits and butter and mix well. Press into a 20cm pie plate. Refrigerate for 30 minutes until set.
Filling: Combine the yoghurt and condensed milk in a glass bowl and microwave on full power for 4 minutes. Stir in the rind and pour into the biscuit base. Refrigerate for 4-5 hours until set. Top with mixed berries before serving.
This recipe was prepared in a 1 000W microwave oven. - Saturday Star