Beef strog

750g chuck steak, diced in big cubes
2 small or 1 large onion, diced
3 cloves garlic, sliced
1/2 tsp paprika
1 carrot, grated
15 ml seed mustard
400g tin crushed tomato
3 big handfuls button mushrooms
Tub sour cream

Oven at 160. Brown meat, set aside & soften onion. Add garlic then paprika, return meat & all remaining ingredients except sour cream. Cook in oven covered for 1 hr 20, uncovered 40. Stir through sour cream & salt.

Torta caprese al limone

200g unsalted butter, chopped

• 200g white chocolate, coarsely chopped
• 5 eggs, separated
• 215g (1 cup) caster sugar
• 4 tablespoons finely grated lemon rind
• 60ml (1/4 cup) fresh lemon juice
• 1 teaspoon vanilla essence
• 355g (3 1/2 cups) almond meal
• 250g ctn mascarpone
• 150ml thickened cream
• Pure icing sugar, to dust
  
  
  • Step 1
    Preheat oven to 200°C. Grease a round 22cm (base measurement) cake pan &/ line base and side with non-stick baking paper.
  • Step 2
    Place butter and chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly.
  • Step 3
    Use an electric beater to beat egg yolks and sugar in a bowl until thick and pale. Add rind, juice and vanilla. Beat until combined. Stir in almond meal and chocolate mixture.
  • Step 4
    Use a clean electric beater to beat egg whites in a clean, dry bowl until firm peaks form. Use a metal spoon to fold half of the egg white into lemon juice mixture until just combined. Fold in the remaining egg white until just combined. Pour into prepared pan. Bake for 10 minutes. Reduce oven to 150°C. Bake for a further 55-60 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly. Turn out onto a wire rack to cool completely.
  • Step 5
    Meanwhile, whisk mascarpone and cream in a bowl until well combined and thickened.
  • Step 6
    Dust cake with icing sugar. Cut into slices and serve with mascarpone cream.

Pea pasta

enough for: 2
takes: 15 minutes
200g (7oz) pasta
4 tablespoons butter
3 handfuls frozen peas
mint small bunch (optional), leaves picked
1-2 tablespoons lemon juice

Serve with salmon

1. Bring a big pot of salted water to the boil. Add pasta and set your timer according to the packet directions.

2. Meanwhile, warm butter in a small saucepan on a medium heat. Add peas and cook for a minute or until the peas are hot. The less cooking the fresher everything will taste.

3. Remove peas from the heat and mash using a stick blender or a fork until you have a chunky saucy puree.

4. When the pasta is cooked, drain and toss into the peas along with the mint and 1 tablespoon lemon juice. Taste and season with more lemon, salt and pepper if needed.