SWEDISH

MEATBALLS

INGREDIENTS
 12 Meatballs
 1 tbsp parsley chopped
 1 tbsp olive oil
 5 tbsp butter
 3 tbsp flour
 400 ml beef broth
 100 ml heavy cream
 1 tbsp Worcestershire sauce
 1 tsp Dijon mustard
 Salt and pepper to taste

DIRECTIONS
1. In a large frying pan heat olive oil and 1 tbsp butter. Add the meatballs and cook,
turning continuously until brown on each side and cooked throughout. Transfer to
a plate and cover with foil.

2. Add 4 tbsp butter and flour to the pan and whisk until golden brown. Slowly stir in
beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and
bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

3. Add the meatballs back to the skillet and simmer for another 1-2 minutes.

4. Serve with potato mash, pasta or rice

 PEAR
FRANGIPANE

INGREDIENTS
 500 g shortcrust pastry
 100 g dark chocolate
 3 eggs
 150 g caster sugar
 150 g ground almonds
 60 g self-raising flour DIRECTIONS
 100 g softened butter 1. Preheat the oven to 180C fan and place a baking
 3 conference pears tray inside.

 1 tbsp lemon juice
 15 g flaked almonds
 1 tsp almond extract
2. Melt the chocolate in a water bath. Put the butter,
ground almonds, sugar, flour, almond extract and
eggs in a large mixing bowl and beat with an
electric whisk until smooth and fluffy.

3. For the pastry, press the sides of the pastry block in a little to help form a rounder
shape. Roll out on a lightly floured surface until around 5cm larger than the tart tin
and 3mm thick. Drop into the tin, pressing firmly into the corners and sides. Prick the
base lightly with a fork. Trim the edges with a knife.

4. Spoon the almond mixture into the tart. Drop spoonful of the melted chocolate on top
and draw the tip of a knife through the mixture to lightly marble.

5. Peel the pears and cut into quarters. Toss with the lemon juice. Arrange the pears
around the tart, cut-side down, pressing gently into the batter. Bake for 30 minutes.

6. Scatter flaked almonds over the tart. Reduce the oven temperature to 160C fan.
Return the tart to the oven for a further 15 minutes, or until nicely risen. The filling
should also feel firm to the touch.

7. Cool in the tin for at least 10 minutes and then carefully transfer to a board or serving
platter. Sprinkle with sifted icing sugar and serve warm or cold in wedges.
 TIRAMISÚ

INGREDIENTS
For the biscuits
 4 eggs
 150 g sugar
 150 g flour
For the cream
 250 g mascarpone
 2 eggs
 2 tbsp sugar
 250 ml coffee

DIRECTIONS
1. Preheat the oven to 170C fan. Mix together all the
ingredients for the biscuits and bake on a parchment
lined tray for 15min or until light brown.

2. Prepare 250 ml of coffee and set aside. When the

biscuits are cool cut them into rectangles.

3. In mixing bowl, beat egg yolks and sugar until light and foamy. Whisk in the
mascarpone until creamy.

4. Beat the egg whites with a pinch of salt until stiff and fold into the mascarpone
mixture. Careful as to not knock out air.

5. Assemble the tiramisu, layering coffee-soaked biscuits and cream. Sprinkle the top
with cocoa powder and put in the fridge to set.

6. Variation: Pineapple. Substitute coffee with pineapple juice and add pineapple pieces
to the cream. Top with pineapple chunks.
 PIZZA
DOUGH

INGREDIENTS
For two round pizza bases
 350 g flour
 220 g warm water
 1 tbsp olive oil
 ½ tsp salt
 7 g dried active yeast

DIRECTIONS

1. Sprinkle the yeast in 100 ml warm water and set aside for 10 minutes or until frothy.

2. In a large mixing bowl mix together flour, salt, olive oil, water and frothed yeast
with a hand mixer and dough hook attachment. Mix for 5-10 minutes.

3. Cover bowl with lightly oiled cling film and let rest in a warm place for about 2 hours
or until double in size.

4. On a lightly floured surface roll out the dough and add your toppings. Bake in the
oven on 200 degrees for 10-15 minutes.