Recipes: Romance on the Menu | World Cuisine (2024)

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STRAWBERRY MASCARPONE PARFAIT
Ingredients:
For italian meringue: 60 gm egg whites, 180 gm sugar, 75 ml water
For the parfait: 375 ml strawberry purée, 20 gm gelatin (soaked in 3 tbsp warm water), 125 gm mascarpone cheese, 225 gm whipped cream, 225 ml fresh cream, 225 gm Italian meringue

Method:

1. To make the meringue, whisk egg whites lightly. Simultaneously, put sugar and water in a pan with a candy thermometer and boil until it reaches 120° C.
2. Pour sugar syrup slowly into the egg whites, whisking continuously at high speed, till meringue has cooled and forms peaks.
3. To make the parfait, gently heat strawberry purée. Remove from heat when warm and stir in the soaked gelatin.
4. Cream mascarpone in a bowl until smooth, and fold in whipped cream and fresh cream. Gently fold in Italian meringue and pour into moulds. Refrigerate to set, and serve chilled with ice cream and assorted berries.

Wine guide:
A sweet Chenin blanc from the Loire, a young ruby port from co*ckburns or a sparkling sweet Moscato d’Asti from Italy.

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1. Heat olive oil in a pan and add onion, leek, garlic and asparagus. Sauté on low heat until everything starts to sweat, taking care not to brown. Add stock and cook until asparagus is tender.
2. Remove from heat and purée. Return to heat, adding more stock to get the desired consistency. Season and stir in cream. Set aside.
3. Toast bread slices on one side and spread goat’s cheese on the other. Serve with the hot soup.

Wine guide:
This creamy soup needs wine with high acidity such as a Sauvignon blanc.

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HONEY-VANILLA CRÈME STUFFED FRENCH TOAST
Ingredients:
2/3 cup low-fat ricotta cheese, 1/3 cup orange marmalade, 12 slices of 1-day old French bread, 2 large eggs, 1/3 cup honey vanilla crème flavour liquid coffee creamer, 1/3 cup skimmed milk, 1 tbsp flour, ¼ tsp salt, 1 tbsp unsalted butter, maple syrup (heated)

Method:

1. Combine ricotta and orange marmalade and spread evenly over six of the bread slices. Top with remaining bread slices to form sandwiches.
2. Beat eggs in a bowl and whisk in the liquid coffee creamer and skimmed milk. Whisk in flour and salt.
3. Place a pan on medium heat and add the butter. Dip sandwiches in the egg and milk mixture to coat, and cook on each side for two minutes or until golden brown.
4. Serve hot with maple syrup, chocolate sauce or strawberries.

Wine guide:
A glass of lightly sweet, refreshing, sparkling wine like an Italian prosecco would complement this breakfast dish.

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1. Make a flavourful poaching liquid by simmering together water, white wine, onion, carrot, leek and celery. Poach the prawns until just done and set aside to cool.
2. Make a dressing by whisking together olive oil, cider vinegar, maple syrup, Dijon mustard, salt and pepper. Toss the prawns in this dressing with arugula. Arrange arugula and prawns in a serving bowl, setting aside the remaining dressing.
3. Top with the avocado, pine nuts and cherry tomatoes. Drizzle over with the remaining dressing and serve immediately.

Wine guide:
The dressing will suit an off-dry wine such as a Reichsgraf von Kesselstatt Kabinett Riesling from Germany.

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1. To make the vinaigrette, combine all ingredients, except oysters and Roquefort cheese, in a bowl.
2. Leave shucked oysters on one half shell and place on a rack over a charcoal fire.
3. Top each oyster with 1 tbsp vinaigrette and sprinkle Roquefort over them. Cook oysters until edges start to curl, and serve hot.

Wine guide:
Raw oysters pair well with a bone dry Muscadet or a dry Sauvignon blanc. A fruity new world Pinot noir like a Framingham from New Zealand is suitable.