Heading Into Summer | Beautiful Mediterranean Inspired Recipes
Vermouth, gin and Campari.
Pour over ice and top with freshly pressed blood orange juice.
1 (400g) tin of chickpeas, drained and rinsed
Juice of 1 lemon
4T extra virgin olive oil
Salt and black pepper
Blend all ingredients together with a hand held blender, or in a food processor. If it is too thick, add a little ice cold water.
Drizzle with olive oil and dukkah to serve.
Spinach Ricotta Malfatti
500g baby spinach leaves, washed and dried
250g ricotta cheese
40g cake flour
1 large egg, beaten
125g Parmesan cheese, (or grana Padano or other hard cheese), grated, plus extra for serving
Salt and pepper
200g semolina flour
100g butter, to serve
Fresh sage, to serve (about 20 leaves)
Half a lemon
Cook the spinach in a large, deep pan over a medium heat for 2-3 minutes until wilted. Drain and squeeze out all the water. Set aside to cool.
In a large bowl, mix together the ricotta cheese and flour. Stir in the spinach, egg, grated cheese, and seasoning. Stir well until mixed.
On a surface floured with half the semolina, roll the malfatti mix into about 25 balls the size of a teaspoon.
Bring a pan of water to the boil, add the malfatti and simmer for 2-3 minutes – they will float to the surface when cooked. Drain and keep warm in the pan.
Meanwhile, in a small frying pan, melt the butter and gently cook the sage leaves until crispy and the butter is brown, and squeeze in lemon juice.
Place the malfatti onto plates, pour the sauce over them, and sprinkle with the extra Parmesan cheese.
Honey Semifreddo with Italian Meringue
For the Semifreddo:
1 large egg
4 large egg yolks
100g best-quality honey
For the Italian Meringue:
200g caster sugar
200ml cold water
5 egg whites
Pinch of cream of tartar
For The Toffee Topping:
1 tin mini apples
Line a loaf tin with cling wrap, leaving an overlap to fold over the semifreddo.
Over a saucepan of gently simmering water, beat the egg and egg yolks with the honey in a bowl until the mixture is pale and thick.
Whip the cream until thick, and then gently fold in the egg and honey mixture. Pour into the prepared loaf tin, and cover carefully with cling wrap before putting it in the freezer for about 2-3 hours.
Place the sugar and water in a small saucepan over a high heat. Bring to the boil, stirring continuously with a wooden spoon until the sugar has dissolved.
Reduce the heat to medium and brush down sides of the saucepan with a wet pastry brush to prevent any sugar crystals forming.
Beat the egg whites with the cream of tartar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.
Bring the sugar syrup to 121°C , then increase the mixer’s speed to high and, with the motor running, pour in the hot syrup in a smooth, steady stream.
When the syrup is completely incorporated, lower the speed to medium and continue to beat the meringue until it has cooled to room temperature (15-20 minutes). By this stage the meringue will be thick and glossy.
For the toffee and apple topping, heat the sugar in a saucepan and melt till light brown in colour.
Place on a silicone mat, dipping mini apples into the mixture to coat them, and add crushed walnuts.
To serve: Cut the semifreddo into desired shape and pipe on meringue mixture, using a blowtorch to caramalise the peaks. Top with cracked toffee and apple topping.
Text: Lori Cohen Styling: Sven Alberding Photographs: Warren Heath