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Meringues with blackberries,raspberries,strawberries @bordbia #foodaware

meringues_with_summer_fruits2

Serves 10

Ingredients

  • 8 egg whites
  • 500g caster sugar
  • 1 teasp. white wine vinegar
  • 1 teasp. vanilla extract.

Summer Fruits & Cream Filling

Summer Fruits

  • 400g strawberries
  • 200g raspberries
  • 200g blueberries
  • 200g blackberries
  • 250g caster sugar
  • Juice of 1 lemon

Cream Filling

  • 500g mascarpone cheese
  • 250g Compsey Greek-style yoghurt
  • Grated rind of one lemon

To Cook

For the meringues

Set the oven to 100ºC and line 2 baking sheets with parchment.  Combine the egg whites, sugar, vinegar and vanilla extract.  In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks.  Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets.  Bake for about 2 hours.  Cool to room temperature.

Summer Fruits

Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes.  Process the fruit mixture.  Set aside.

Cream Filling

Whisk the mascarpone, yoghurt and lemon rind together.

To serve

Tap the centre of each meringue to form a nest.  Warm the coulis in a saucepan.  Turn off the heat and add the remaining whole berries.  Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.

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Healthy Salmon Teriyaki Bowl with Avocado

dunnesstores

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  • dunnesstores's profile picturedunnesstoresVerified
  • Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋

    Ingredients:
    1 tbsp sunflower or olive oil
    2 salmon fillets
    100ml teriyaki sauce
    200g broccoli, cut into florets
    1 avocado, sliced

    To serve:
    Basmati rice, cooked
    1 red chilli, sliced (optional)
    1 spring onion, sliced (optional)

    Method
    Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
    Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
    Meanwhile, steam or boil the broccoli until al dente.
    Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
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Great British Menu – No Place For @chefnikita.p, Masterchef: Professionals 2022, in the kitchen. 😭

hefnikita.p

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  • Another exciting episode tonight with these mega talented guys! And guest judge @willpoulter!!!

    Tune in to @greatbritishmenu Fish Course finals at 7pm on BBC Two

    @oshand
    @lbarrow4
    @chef_joshus
    @ciaranbrennan96
    @jamiekeeblechef
    @jackalistair
    @cwharrison12d
  • Gutted for you but you were absolutely phenomenal – be so proud of yourself 🔥❤️Reply
  • Representing the Women amazing!! Absolutely routing for you!! 🤩2 likesReply
  • Yes girl!! 🔥3 likesReply
  • Soo close and what a nice man Will is1 likeReply
  • You are doing brilliantly and we loved interviewing you for our site 🙌🙌 Plus big fans of @willpoulter too. He’s been cooking at the awesome charity @cityharvestlondon 👏Reply
  • Oh Nikita, really well done! I was sure you had that one! Now go boss that main!! 🔥3 likesReply
  • Best of luck Nikita !!1 likeReply
  • You got this! Go slay them 🔥💪🏽2 likesReply
  • I was convinced it was going to be you, your dish was amazing6 likesReply
  • Go get this!!! Do it for everyone that needs to believe!!! For WOMEN!!!8 likesReply
  • Go Nikita!! 😍1 likeReply
  • You were pipped at the post. The only woman in a strong group – you are bringing it!6 likesReply
  • 🙌👏1 likeReply
  • Sooo close!!!! Well done! Amazing dish!!! Keep it up 👏2 likesReply
  • Incredible 🔥Reply

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Eggs,avocado 🥑 😋 tomato, sourdough toast 😋@melcomberetreats

  • Food at Melcombe is nourishing, seasonal, and made with love🌼

    Everything is prepared fresh, using local ingredients where possible, and always with a focus on quality and balance. From slow breakfasts to nourishing dinners, meals are designed to support the rhythm of the retreat — grounding, satisfying, and unprocessed.🍃

    Our chef Gracie trained at @ballymaloecookeryschool and has worked at @barrafinalondon and @canteen.310 , bringing a strong foundation in seasonal cooking and a passion for making everything from scratch👩‍🍳

    Not just what you eat, but how you feel afterwards — supporting calm, balance, and better sleep 💤

    Just 1 Spot left for May Retreat 7th-10th
    DM for more details💌16h