Meringue Roulade with Fresh Fruit, Roasted Almonds and Whipped cream ( Recipe by John Mastoros)

Ingredients:

4 Egg Whites

150g Sugar

1 tsp Cornflour

1 tsp white wine Vinegar

1 tsp vanilla paste or extract

75g ground Almonds

40g flaked Almonds

For the filling:

200ml Whipping Cream

Fresh Fruit (or canned if you prefer that, just make sure to pat dry first, otherwise your Roulade will become soggy)

I used what I had at home today, which was...Fresh Plums, Fresh Pear, Kiwi and Passionfruit to decorate (was feeling lazy and didn't want to go shopping)

To decorate:

Icing sugar, to dust

Fresh berries (optional)

or like me, Passionfruit.

Method:

1. Preheat the oven to 170°C. Line a baking tray with a sheet of baking paper.

2. Using an electric whisk beat the egg whites in a clean, dry bowl until they form stiff peaks. Gradually add the sugar and whisk well in between each addition. Then gently fold the cornflour into the mixture and add the white wine vinegar. Fold in the ground almonds by hand and then spread the meringue onto the lined tray and sprinkle with flaked almonds.

3. Bake in the preheated oven for 20 minutes. The meringue should be a pale, golden colour and springy to the touch. Once cooked, remove from the oven and leave to cool.

4. Whilst cooling, whisk the cream until soft peaks form. Then, to remove the meringue, place the baking tray meringue side-down onto a clean tea towel, take the tray away and very carefully peel away the baking paper.

5. Spread the whipped cream over the meringue, then spread the fruit on top. Using the tea towel again, carefully roll the meringue towards you slowly until it is fully rolled.

6. Place the meringue on a serving dish and dust generously with icing sugar. Decorate with berries or passionfruit and serve.l

Salt and Pepper Squid

Ingredient

          75g (1/2 cup) plain flour

1 1/2 teaspoons freshly ground black pepper

          1 teaspoon salt

3 medium (about 100g each) cleaned squid hoods, cut into 5mm-thick rings

         80ml (1/3 cup) vegetable oil

1 x 100g pkt baby Asian greens

         1 tbs   Olive oil

          Half juice of lemon 

Place the flour, pepper and salt in a clean plastic bag. Add the squid rings and tie the bag to seal.
        Shake the bag until the squid is fully coated in the flour mixture and set aside.


Heat the oil in a large non-stick frying pan over high heat. Cook the squid, turning occasionally, for 2-3 minutes or until golden brown and just cooked through. Transfer to a large plate lined with paper towel.


Divide the baby Asian greens among serving plates. Top with the salt & pepper a drizzle of a good olive oil  some fresh lemon and salt mix well and place the squid on top.