Florentine Meringue Cake (Serves 6-8)

I wanted to share a sweet treat for December’s ‘Blast From the Past Recipe’, an extra special Christmas treat!.. This Florentine Meringue Cake is a real show-stopping dessert and one which is perfect for the festive season. It’s my interpretation of a recipe I found in Skye McAlpine’s cookbook ‘A Table for Friends’ which layers meringue with a marron glacé-cream filling. I found that this version was overly sweet, plus it seemed a rather extravagant use of the expensive candied ‘marrons’; McAlpine does suggest similar additions such as candied peel, so I started playing around with different cream-filling combinations. I can proudly say I’ve come up with the ultimate meringue cake one which, as its name suggests, is inspired by a favourite of mine, florentines! Despite being incredibly easy to make it looks incredibly impressive on the dinner table; topped with redcurrants frosted with sugar it makes the perfect winter dessert!…

300g caster sugar

6 egg whites

2 teaspoons cornflour

1 teaspoon white wine vinegar

4 tablespoons icing sugar

700ml double cream

200g plain dark chocolate, roughly chopped

40g candied peel, chopped

20-30g soft caramel sweets (I use Werther’s Soft Caramels), roughly chopped

30g pistachio nuts, roughly chopped

To decorate:

Redcurrant sprigs

3 tablespoons caster sugar

*You will need three baking trays and grease-proof paper.

1. On three separate pieces of grease-proof paper draw a circle roughly 23cm in diameter (you could trace around a cake tin). Place each piece of paper on separate baking trays and set aside.
2. Whisk the egg whites until they form soft peaks, then gradually whisk in the caster sugar. Once the egg whites are stiff and glossy gently fold in the cornflour and vinegar. Divide the meringue evenly between the baking trays, using the circles as a guide.
3. Bake in a preheated oven, 130’c fan, for 1 hour, then switch off the oven and leave the meringues there to harden for another hour.
4. Meanwhile, prepare the frosted redcurrants (if using to decorate). Simply dip the redcurrant sprigs in water, then gently roll in the caster sugar and set aside to dry out.
5. When you are ready to serve the meringue cake, sift the icing sugar into the cream and whip until firm but still silky.
6. Set one of the meringue discs on a serving plate and top with one-third of the cream and sprinkle over a third of the chopped plain chocolate, candied peel, caramel and pistachios. Top with the second meringue disc and repeat. Finally, top with the third meringue, followed by the remaining cream, chocolate, candied peel, caramel and pistachios.
7. Finally, if using, decorate the top of the cake with the frosted sprigs of redcurrants.
8. Chill in the fridge until ready to serve, it will keep for up to 12 hours.

Baileys and Praline Roulade

This dessert has ‘Christmas’ written all over it! Baileys is one of those liqueurs which is synonymous with the festive period so you’re bound to have a bottle lying around somewhere to use for this dessert. It’s, obviously, delicious but more importantly easier to make than it looks. Yes, it does tend to crack when you roll it but honestly, that adds to its charm!..

For the praline:

50g blanched hazelnuts

120g caster sugar

For the roulade:

190g egg whites (approx. 5 large eggs)

275g caster sugar

1 teaspoon cornflour

3 tablespoons roasted chopped hazelnuts

For the filling:

300ml double cream

1 teaspoon icing sugar

70ml Baileys Irish Cream

1. Preheat the oven to 180’c fan. Add the blanched hazelnuts to a baking tray lined with baking paper and roast for 10 minutes until they’ve started to brown. Remove from the oven and set aside. Reduce the oven temperature to 150’c, fan.
2. Add the sugar for the praline to a saucepan and heat gently for 4-5 minutes. The sugar will melt around the edges before turning clear. Give the pan a swirl every now and then to ensure it melts evenly, but do not stir it. Once the sugar turns a deep amber colour remove it from the heat and carefully pour it over the nuts on the tray. The sugar will be extremely hot so don’t touch it. Leave the praline to cool and harden.
3. To make the roulade line a baking tray (approx. 25x35cm) with baking paper making sure it comes up the sides. Add the egg whites to a bowl. Using an electric whisk, start to whisk them slowly, gradually increasing the speed to high until the egg whites are stiff. Gradually add the caster sugar a little at a time, continuing to whisk on a high speed until thick and glossy. Now add the cornflour and whisk for another 30 seconds until combined.
4.  Spoon the meringue onto the lined tray, smooth the top and scatter over the chopped hazelnuts. Bake in the preheated oven, 150’c fan, for 25-30 minutes until the meringue looks firm on top. Let it cool for a few minutes before turning it out, hazelnut side down onto a clean sheet of baking paper. Carefully peel off the baking paper from the top of the meringue then leave to cool completely.
5. To make the filling, blitz the set praline in a food processor until fine (or chop with a sharp knife), reserve a little to decorate. Whip the cream, icing sugar and Baileys until thickened, just before it reaches stiff peaks. Fold in the blitzed praline and spread the mixture evenly onto the cooled meringue.
6. Starting from a long side, roll up the meringue using the baking paper underneath to help you. Then carefully lift onto a serving platter. Finally, decorate with the reserved praline. Cut into slices and serve, or if you prefer a cold dessert chill in the fridge for a few hours first.

There is little doubt that most of us are thinking towards that all-important date, December 25th, and about what we’ll be eating with our family and friends! Most of us have our own festive family traditions, so the menu for Christmas Day rarely changes from year to year; I always do a Christmas goose (see my menu here!). But let’s face it, the Christmas season doesn’t last just one day, and if you’re the one who’s hosting there’s definitely the need for a couple of recipes which can easily be doubled (or tripled!) for a crowd…

….Drum Roll Please for Menu Mistress’s December recipes!..

Menu One is ‘Beef, Root Vegetable & Mejool Date Stew’ from the cookbook ‘Sababa’ by Adeena Sussman. It’s a wonderfully comforting, flavourful stew; there’s a subtle sweetness from the dates whilst the unusual addition of preserved lemon at the end of cooking adds an interesting depth to the finished dish. Menu Two is ‘Pork Meatballs with Cider & Chestnuts’ from Claudia Roden’s book, ‘Med’. This is a dish that everyone is bound to love, kids and adults alike! In addition to being easily doubled, both these recipes can be prepared in advance and reheated – the stew in particular tastes even better the day after when the flavours have had time to meld together.

Merry Christmas!.. and for an extra festive sweet treat, check out my Tuesday Treat next week!..

Menu One

Beef, Root Vegetable & Mejool Date Stew (serves 6-8)

This stew from the cookbook ‘Sababa’ by Adeena Sussman is wonderfully comforting and  flavourful; there’s a subtle sweetness from the dates whilst the unusual addition of preserved lemon at the end of cooking adds an interesting depth to the finished dish. Wonderful!

1125g beef stewing meat cut into 2 inch chunks

2 teaspoons salt, plus more for seasoning

Freshly ground black pepper

2 tablespoons flour (gluten-free if required)

2 tablespoons olive oil

1 large onion, cut into chunks

5 whole garlic cloves, peeled, left whole

3 tablespoons tomato paste

1 teaspoon paprika

200ml dry white wine

825ml beef or chicken stock

2 thyme sprigs

½ teaspoon chilli flakes

900g mixed root vegetables (e.g. potatoes, carrots, parsnips, beets)

8 Medjool dates pitted but left whole

1 tablespoon chopped Preserved lemon (or finely chopped fresh lemon)

1. Season the meat generously with salt and pepper. Place the flour on a plate and roll the meat cubes to coat, shaking off any excess.
2. Heat the oil in a large pot over a medium-high heat. Working in batches, brown the meat until seared on all sides. Remove the meat to a plate.
3. Add the onions and garlic to the pot and cook, stirring, until softened, 6-7 minutes.
4. Add the tomato paste and paprika and cook, stirring, until slightly caramelised, 2 minutes.
5. Add the wine and 2 teaspoons salt, bring to the boil, reduce the heat to medium and cook until the wine is mostly evaporated, 2-3 minutes.
6. Return the meat to the pot along with 600ml of the stock, the thyme and chilli flakes. Bring to the boil, reduce the heat, and cook for 1 hour, until the meat begins to become tender.
7. Add the root vegetables and dates with the remaining 225ml of stock, return to the boil, then reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 1 hour more.
8. Finally, stir in the preserved lemon 5 minutes before serving.

Menu Two

Pork Meatballs with Cider & Chestnuts (Serves 4)

Taken from ‘Med’, Claudia Roden’s cookbook, this is a dish which everyone is bound to love, kids and adults alike!..

2 onions, halved and sliced

4 tablespoons olive oil

500g minced pork

A good pinch of ground nutmeg

30g currants or raisins, soaked in water for 30 minutes

25g pine nuts

Plain flour to coat the meatballs (gluten-free if required)

400ml medium-dry cider

180g pack cooked whole chestnuts

Sea salt and black pepper

1. In a large sauté pan, fry the onions in the oil over a low heat for about 10 minutes or until brown and beginning to caramelise, stirring from time to time, then remove them from the pan.
2. Put the meat in a bowl. Add salt, pepper and nutmeg and knead vigorously to achieve a soft, paste like texture. Work in the drained currants or raisins and the pine nuts. Take small pieces of the meat mixture and roll into little balls the size of a large walnut, pressing firmly between the palms of your hands.
3. Roll the meatballs in flour, put them in the pan and cook over a medium heat, turning to lightly brown them all over.
4. Return the fried onions to the pan and add the cider and the chestnuts, along with salt and plenty of black pepper. Simmer for around 15 minutes, covered, turning the meatballs over once, until they are cooked through and you are happy with the consistency of the sauce. Serve with rice or mashed potatoes.

Toronto Cocktail (Serves 1)

Dare I say it, I’ve found another new favourite. As you might have noticed I’m partial to both  ‘Manhattans’ and ‘Old Fashioneds’, and this cocktail, the Toronto, is a take on the two. Perfection!.. 

55ml Rye Whisky

10ml Fernet Branca

10ml Maple Syrup

2 dashes of Angostura Aromatic Bitters

A handful of ice

A maraschino cherry or an orange twist, to garnish

1. Simply stir all the ingredients with the ice and strain into a chilled glass, garnish with a Maraschino cocktail cherry (or an orange twist).

This month’s ‘Blast From the Past’ recipe is in fact three recipes!.. Firstly there’s ‘Cowboy Chilli’, a ‘proper’ American chilli. I couldn’t share this without also reminding you of the recipe for ‘Cornbread with Honey Butter’ – it’s delicious served on the side. Finally, the third recipe is ‘Mac & Cheese’ which is made with the leftovers of the chilli (if you have any!..). I shared all three of these recipes back in October 2021 and they deserve to be remembered!..

Cowboy Chilli with Cornbread (Serves 6-8)

This Chilli is the real deal, a proper American chilli from a favourite cookbook of mine, ‘Five Marys Ranch Raised’ by Mary Heffernan. I recommend you serve it with ‘Cornbread & Honey Butter’ (recipe below) plus toppings of sour cream, grated cheddar and sliced spring onions…and perhaps some guacamole! The wonderful thing about this recipe is that it makes a large portion (enough for 6-8), so there are leftovers which can be frozen for another day or, even better, used to make another authentic American recipe – ‘Chilli Mac and Cheese’ (recipe below!)…

(I use a mild chilli powder as I prefer a milder flavour, but if you like more heat use a hotter chilli powder!)

2 tablespoons olive oil

1 onion, finely chopped

1 red pepper, diced

1 green pepper, diced

900g beef mince

25g chilli powder (see note above)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon cayenne

400g tin pinto beans, rinsed and drained

800g passata

400g tin chopped tomatoes

Sea salt and black pepper

To Serve:

Mild cheddar cheese, grated

Sour cream

A few spring onions, sliced

Cornbread with Honey Butter (recipe below)

Guacamole (recipe here)

1. In a large casserole pot heat the oil. Add the onion, peppers and a pinch of salt, cook over a medium heat, stirring until the vegetables soften and start to brown – about 8 minutes.
2. Increase the heat to medium-high, add the beef and cook stirring until it is just browned – about 5 minutes.
3. Add all the spices, plus a teaspoon salt and ½ teaspoon black pepper and stir until well combined.
4. Add the beans, passata and chopped tomatoes. Bring to the boil, then reduce the temperature to low and cook, stirring occasionally until the chilli is thick and rich – about 1 hour (if it gets too thick you can add a little water).
5. Serve bowlfuls of chilli topped with sour cream, grated cheddar and spring onions plus, on the side, cornbread (recipe below) and/or guacamole (recipe here).

Cornbread with Honey Butter

This is the best!… It is great served with ‘Cowboy Chilli’ (recipe above), but in all honesty it’s a good stand-alone dish…cornbread with honey butter for breakfast is a great start to the day – believe me!…

For the Honey Butter

110g unsalted butter at room temperature

2 tablespoons honey

¼ teaspoon sea salt

For the Cornbread

150g polenta/cornmeal

110g plain flour (gluten free if required)

50g sugar

1 tablespoon baking powder

1 teaspoon sea salt

200ml whole milk

2 large eggs

6 tablespoons unsalted butter, melted

*9-10 inch round baking dish/tin, greased.

1. To make the honey butter, put the butter, honey and salt in a small bowl and smash together until well combined. Cover and refrigerate for a least 30 minutes before using.
2. To make the cornbread, in a large bowl, mix  together the polenta, flour, sugar, baking powder and salt. In a small bowl whisk together the milk, eggs and melted butter, add this wet mixture to the dry ingredients in the large bowl. Stir until just combined and pour into the prepared tin.
3. Bake the cornbread in a preheated oven, 220’c fan, until the top is lightly golden and a skewer inserted comes out clean – about 17 minutes. Let it cool for 10 minutes before serving with the honey butter.

Leftover Chilli Mac & Cheese (Serves 4-6)

Another favourite recipe from Mary Heffernan’s cookbook ‘Five Mary’s Ranch Raised’. It’s worth making the ‘Cowboy Chilli’ (recipe above) just so that you have the leftovers to make this recipe! It’s a real crowd-pleaser, feel free to add some sautéed mushrooms, peas or blanched broccoli into the mac and cheese before baking if you want a more veggie-based version.

450g macaroni or penne pasta (gluten free if required)

75g unsalted butter

40g plain flour (gluten free if required)

700ml whole milk

225g mild cheddar, grated

About 900g leftover ‘Cowboy Chilli’, warmed (recipe above)

Sea salt and black pepper

*9×13 inch (or similar size) baking dish, greased

1. Cook the macaroni or penne according to the packet instructions until just al dente (it will continue to cook in the oven, so it is best to have it slightly underdone). Drain, rinse in cold water and set aside.
2. In a saucepan, melt the butter over a medium-low heat. Sprinkle over the flour and whisk until smooth. Slowly add the milk, whisking constantly until smooth. Let it simmer for about 2 minutes until it is slightly thickened, then slowly add the cheese, whisking until smooth. Season with salt and pepper
3. Add the cooked macaroni to the sauce, stir until well combined.
4. Spread the warm chilli in an even layer over the baking dish, then top with the mac and cheese. Bake in a preheated oven, 200’c fan, for about 20 minutes until bubbly and lightly browned around the edges. Let it stand for 5 minutes before serving.