Tag: recipes

Chocolate and cherry pavlova

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

What a show stopper! Billowing crisp meringue topped with soft whipped cream, sweet black cherries, hazelnuts and fresh mint leaves. This one is to good to just bring out at Christmas. With its delicious chocolate meringue and morish chewy centre you will be back in the kitchen making this recipe again and again. Perfect for any celebration as it makes such an impressive dish and can be used as a great alternative to a birthday cake or Christmas Pud! Play with the toppings using different fruit chunks or berries then garnish with cocoa powder or a grated of chocolate.

That’s goodtoknow

You can add a handful of chopped hazelnuts to the meringue mixture for a surprise nutty crunch or scatter them over the meringue nest once you have spooned it onto the baking sheet.

Ingredients

6 large egg whites
300g caster sugar
1tbsp corn flour
1tbsp white wine vinegar
30g cocoa powder
300ml double cream
50g icing sugar
200g fresh cherries
30g hazelnuts, roughly chopped
Small handful fresh mint leaves, to garnish

Method

Pre-heat oven to 140°C/275°F/Gas Mark 1. Line a flat baking sheet with baking parchment. Place the egg whites in a large metal bowl and whisk until they form stiff peaks.
Add the sugar a spoonful at a time whisking well after each addition until the mixture is thick and glossy. Add the cornflour, white wine vinegar and cocoa powder and whisk again until combined.
Spoon out onto the prepared baking sheet making swirls of meringue as you place it to a circle approximately 25cm wide. Using the back of a spoon make a slight dip in the centre and build up the sides. Transfer to the oven and bake for 1 hour 15 mins. Turn off the oven, open the door slightly and leave inside until completely cool.
Whip the cream and icing sugar together until soft peaks form then pile onto the cooled chocolate meringue. Scatter with the cherries, hazelnuts and mint leaves to serve.

By Mima Sinclair

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

£151+ 24%
£101-£150 16%
£71-£100 12%
£51-£70 9%
£31-£50 11%
Less than £30 10%
I don’t know yet 6%
I’m not setting a budget 12%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Warm spaghetti with rocket, raisins and chickpeas

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This dish is a riot of colour, texture and flavours. The salad-style topping is an ideal way to liven up a bowl of plain pasta. Serve the salad on the side if preferred.

Serves: 4
Prep time: 20 mins
Cooking time: 3 mins
Total time: 23 mins
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

Cold pressed rapeseed oil is a rich golden colour and has a nutty, earthy taste; ideal for salad dressings. If preferred, use extra virgin olive oil.

Ingredients

400g can chickpeas, drained and rinsed
1 small red onion, finely sliced
1 large carrot, grated
100g raisins
4 ripe tomatoes, sliced
2 handfuls baby salad leaves
4tbsp cold pressed rapeseed oil
4tbsp carrot juice
Salt and freshly ground black pepper
500g fresh spaghetti
100g blue cheese, crumbled

Method

Put the chickpeas, onion, carrot, raisins, tomato and salad leaves in a bowl. Mix gently together, cover and chill until required.
Mix 3tbsp oil with the carrot juice and season well. Set aside.
Just before serving, bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 2-3 mins until just tender. Drain well, leave for 5 mins then return to the saucepan and toss in the remaining oil.
To serve, pile the pasta into serving bowls and pile the salad on top. Sprinkle with the cheese. Mix the dressing and serve with the salad whilst the pasta is still warm.

By Kathryn Hawkins

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

£151+ 24%
£101-£150 16%
£71-£100 12%
£51-£70 9%
£31-£50 11%
Less than £30 10%
I don’t know yet 6%
I’m not setting a budget 12%

Thanks, your vote has been counted!

Incoming search terms:

Pasta ribbons with prawns and cherry tomatoes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A sophisticated pasta dish of tagliatelle with a light creamy wine and garlic sauce, juicy prawns and sweet cherry tomatoes. Use fresh pasta for extra elegance and speed but dried pasta is fine.

Serves: 4
Prep time: 15 mins
Cooking time: 12 mins
Total time: 27 mins
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

For meat lovers, cooked chicken or chunks of ham would work just as well as prawns if you prefer. Leave out the prawns for a vegetarian dish and serve with mozzarella pearls scattered on top.

Ingredients

1tbsp olive oil
2 garlic cloves
500g peeled raw prawns, thawed if frozen
250g assorted cherry tomatoes, halved
Salt and freshly ground black pepper
150ml dry white wine
100ml double cream
500g fresh fettucine or tagliatelle pasta
Baby salad leaves and lemon wedges to serve

Method

Heat the oil in a frying pan and gently fry the garlic for 1 min until soft. Add the prawns and cook, stirring, for 3-4 mins. Add the tomatoes and continue to cook, stirring, for a further 2-3 mins until the tomatoes begin to soften and the prawns are pink all over. Season well.
Pour over the wine and cream, and cook over a low heat, stirring occasionally, for 5 mins until hot.
Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the fresh pasta for 2-3 mins until just tender. Drain well and keep warm.
To serve, pile the pasta into warm serving bowls. Spoon the prawn and tomato mixture on top, season with black pepper and sprinkle with baby salad leaves. Serve immediately with wedges of lemon to squeeze over.

By Kathryn Hawkins

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

£151+ 24%
£101-£150 16%
£71-£100 12%
£51-£70 9%
£31-£50 11%
Less than £30 10%
I don’t know yet 6%
I’m not setting a budget 12%

Thanks, your vote has been counted!