Posts Tagged With: adults

Rhubarb and rosewater Eton mess

A take on the classic English dessert with gorgeous contrasting textures & flavours: crunchy, soft, creamy, hard, sweet, acid… yum yum YUM!

Fresh from the garden: strawberries, rhubarb, eggs
Recipe source: Adapted from a recipe by Sophie Dahl in The Delicious Miss Dahl
Serves: 12 at home


  • Kitchen Aid, whisk attachment
  • Scales
  • Large baking tray
  • Baking paper
  • Measures: teaspoon
  • Chopping board and knife
  • Saucepan
  • Wooden spoon
  • Frying pan
  • 2 serving plates




For the meringues

  • 8 large eggs
  • 400g raw caster sugar
  • 1 pinch salt

For the rhubarb compote

  • 200ml boiling water
  • 120g raw caster sugar
  • 1kg rhubarb
  • 2 teaspoons rose water

For the cream

  • 500ml double cream
  • 1 vanilla pod
  • Almond slivers to serve

What to do:

  • First make the meringues. Preheat the oven to 120C. Separate the eggs.
  • In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
  • Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
  • Line a large baking tray with non-stick baking paper – use a little dab of the meringue mixture to stick it down.
  • Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
  • Whilst the meringues are baking, make the rhubarb compote. Wash the rhubarb and trim any leaves away. Chop into 3cm rounds.
  • In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
  • Whip the cream until it forms soft peaks.
  • Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
  • Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
  • Lightly toast the almond slivers in a dry frying pan and sprinkle them over the top.
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Red onion, smashed olive and rocket pizza

Pizza dough is easy and fun to make – and you can always freeze any leftover dough…

Fresh from the garden: olives, rocket, onions, garlic, marjoram, parsley, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes


  • Chopping boards & knives
  • Bowls – large, med
  • Salad spinner
  • Measures: cup, tablespoons, teaspoons
  • Colander, grater
  • Scales
  • Paper towel
  • Wooden spoon
  • 2 pizza trays
  • Rolling pins
  • Metal tablespoons
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates





Tomato sauce:

  • 1 brown onion
  • 2 cloves garlic
  • 3 sprigs marjoram
  • 3 sprigs thyme
  • A small handful parsley
  • Extra-virgin olive oil
  • 1 tin diced tomatoes
  • Flaked salt and black pepper

For the pizza topping:

  • A jar of olives in olive oil
  • 1 tub bocconcini
  • 1 red onion
  • 50g parmesan
  • A large handful rocket
  • Preheat the oven to 220C.

What to do:

For the tomato sauce:

  • Peel and finely chop the brown onion and garlic.
  • Heat 2 tablespoons of olive oil in the frying pan & gently cook the onion until translucent for a minutes, and then add the garlic.
  • Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
  • Wash, dry and pick the herbs. Roughly chop if needed then add to the tomatoes.
  • Simmer gently for 10 minutes, stirring occasionally, until quite reduced.

For the topping: 

  • Placing one olive at a time on the chopping board, smash down on it with the flat base of the smallest bowl to dislodge the pip. Discard the pip into compost and reserve the olives in a small bowl.
  • Open the tub of bocconcini and cut or tear each ball in half. Grate the parmesan.
  • Wash and spin the rocket dry and then reserve in another large bowl.
  • Peel the red onion and cut it in half, then cut into thin slices. Place in a medium bowl and drizzle with a tablespoon or two of the olive oil from the jar with a few spices.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough into four and roll to form 4 ovals.
  • Once rolled, lightly flour the baking trays and place 2 ovals on each tray, side by side.
  • Assemble the pizzas directly onto the trays, flouring the trays first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza bases, spreading so that they become totally covered with a clean border.
  • Layer the bocconcini on top, spoon on the smashed olives and the red onion slices, drizzle some extra spiced olive oil if needed, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

 Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas in half first, and then each half into small squares for each plate.
  • Lift onto serving plates and sprinkle with the rocket and parmesan.
  • Eat!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What other cheeses could we use?

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Beetroot pasta

This is the basic recipe for the pasta dough mixture as well as instructions on how to use a pasta machine.

 Serves: 6 at home or 12 substantial tastes


  • Scales
  • Bowls
  • Pasta machines
  • Plastic wrap
  • Chopping board & knife
  • Pastry brush
  • Poles and somewhere to rest them

  • 500g typo ‘00’ plain flour
  • 4 free-range eggs
  • 70g pureed beetroot

What to do:

To make the pasta:

  • Place the large bowl on the scales, reset to zero then measure the flour in to it. Add the beetroot.
  • Crack the eggs carefully into the small bowl, discarding any shell, then add them to the flour. Mix thoroughly with the wooden spoon, then tip the dough onto a clean, dry workbench.
  • Knead the dough for a few minutes, then wrap it in plastic film and let it rest for 1 hour at room temperature.


  • Fix the pasta machine to a suitable bench or table – if the surface is not thick enough you may need to place a thick book under the machine. Screw the clamp very tightly.
  • Clear a large space on the workbench alongside the pasta machine. All surfaces must be clean and dry. Press or roll the dough into a rectangle about 8 cm wide.
  • Set the rollers on the pasta machine to the widest setting and pass the dough through. The dough will probably look quite ragged at this stage. Fold it in 3, turn it 90 degrees and roll it through again. Go to the next-thickest setting and pass the dough through 3-4 times.
  • Continue in this manner (changing the settings and passing the dough through) until the dough has passed through the second thinnest setting. Don’t use the very thinnest setting, as the dough gets too fine and is hard to manage. If the dough gets too long to handle comfortably, cut it into 2-3 pieces using the large knife, and roll each piece separately.
  • Lay the pasta strips on a lightly floured surface & dust with a little more flour.
  • Attach the pasta cutter to the machine and pass through the largest rollers for linguine or the thinnest rollers for angelhair pasta, draping it in your hands to catch.
  • Carefully separate each strip and hang over a pole to dry.
  • Clean the pasta machine by brushing it with a dry, wide pastry brush & putting back in its box.

To cook the pasta:

  • When the stockpot has started a fast boil, gather your drying pasta on a large baking tray. Add a tablespoon of cooking salt and then the pasta to the pot, stir once and quickly put the lid back on.
  • As soon as the pot begins to boil again, take the lid off. The pasta should only take 1 or 2 minutes to cook from boiling. Taste to check – it’s important that the pasta remains al dente and is not overcooked!

Notes: Never wash the pasta machine – it will rust! Just brush down with a strong brush to remove the leftover dough.

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