Menu 2

Menu 2

Bruschetta by Maggie Pannell via Allrecipes (http://allrecipes.co.uk/recipe/3380/asparagus-and-parma-ham-bruschetta.aspx):

Rocket and coriander pesto by show cook

(http://www.showcook.com/2009/books-for-cooks/argus-posh-pasta/)

Lemon Berry Pudding by Woman’s Day Magazine (http://womansday.ninemsn.com.au/food/everydayrecipes/994348/lemon-and-blueberry-pudding)

Bruschetta by Maggie Pannell (http://allrecipes.co.uk/recipe/3380/asparagus-and-parma-ham-bruschetta.aspx):

Ingredients:

•     200g asparagus tips, halved lengthways

•     3 tbsp olive oil

•     250g cherry tomatoes

•     1 ciabatta loaf, diagonally sliced into 12

•     1 garlic clove, halved

•     50g wild rocket

•     75g Parma ham, torn into small pieces

•     25g fresh Parmesan, peeled into shavings

Instructions:

·        Preheat a cast-iron, ridged griddle. Brush the asparagus spears with 1 tbsp of the olive oil and season with freshly ground black pepper, then place on the griddle with the cherry tomatoes. Cook for about 8 minutes, turning a few times, until tender and lightly charred. Remove and keep warm. (If you don't have a ridged griddle, cook the vegetables on a rack under a preheated moderately hot grill in the grill pan.)

·        Place the ciabatta slices on the griddle and brown lightly on both sides. Rub the cut sides of the garlic over one side of each slice of toast, then arrange on a large serving plate.

·        Divide the rocket among the toasts and top with the asparagus spears and Parma ham. Drizzle with the remaining olive oil, scatter over the Parmesan shavings and top with the cherry tomatoes.

Rocket and coriander pesto by show cook

(http://www.showcook.com/2009/books-for-cooks/argus-posh-pasta/)

Ingredients:

·        400 g spaghettini or spaghetti


·        sea salt and milled black pepper


·        olive oil


·        grated parmesan cheese

Rocket and Coriander Pesto:

·        60 g rocket leaves

·        60 g coriander (stalks and leaves)


·        2 garlic cloves, peeled


·        100 g salted and roasted peanuts


·        125 ml (½ cup) olive oil (or half olive, half vegetable oil)

·        25 g grated parmesan cheese

·        Rocket and Coriander Pesto: Pound the rocket, coriander, garlic and nuts together with a pestle and mortar (or in a food processor) to form a paste. Mix in the oil, then add the cheese. If using a food processor, take care that you don’t over-mix or you’ll spoil the slightly rough texture. Check the flavor and season with salt and pepper. 

·        Shortly before serving, cook the pasta in a large saucepan of salted boiling water. Drain well in a colander, then tip into a bowl. Season with salt and pepper, and toss with olive oil and the pesto. Use your hands; it’s far easier that way.

·        To Serve: Lift the pasta into wide-brimmed plates and garnish generously with shaved parmesan.

·        Make Ahead: Pesto keeps well in the fridge for a couple of days and may be frozen quite successfully. In this case omit the cheese, salt and pepper and add just before serving.

Lemon Berry Pudding by Woman’s Day Magazine (http://womansday.ninemsn.com.au/food/everydayrecipes/994348/lemon-and-blueberry-pudding)

Ingredients:

·        3 eggs, separated

·        1 cup caster sugar

·        1 cup milk

·        ½ cup self-raising flour, sifted

·        ¼ cup lemon juice

·        30g butter, melted

·        2 teaspoons grated lemon rind

·        150g punnet blueberries

·        Icing sugar, for dusting

·        Pure thick cream, to serve

Instructions:

•     Preheat oven to moderate, 180C. Lightly grease four 1-cup gratin dishes.


•     In a small bowl, using an electric mixer, beat egg-yolks and half the sugar until thick and creamy. Transfer to a large bowl. Stir in milk, flour, lemon juice, butter and rind.


•     In a small, clean bowl, using an electric mixer, beat eggwhites until soft peaks form. Gradually add remaining sugar, beating well until thick and glossy. Lightly fold through the lemon mixture.


•     Sprinkle blueberries evenly between dishes. Pour an equal amount of lemon mixture on top. Place dishes in a large baking pan.


•     Add enough just-boiled water to come halfway up sides of the dishes. Bake for 35-40 minutes until puddings are lightly browned and firm to touch. Dust the puddings with icing sugar and serve with cream.

Top tip: don't add sugar to eggwhites until foam tips bend slightly (soft peaks) when beaters are removed.

Serves 6

Approximate cost of ingredients: 50chf

Recommended cost per head: 20chf

Money for charity: 180chf

Recommended charity: Eat So They Can