Prep: 10 min plus chilling

800g fresh ripe strawberries
Kirsch, berry liqueur or Cointreau to taste
1 tbsp icing sugar, sifted
200g fresh cream for whipping
200g thick Greek-style yoghurt
6 plain meringues or meringue shells

METHOD

Wash and dry the strawberries, then hull them. If they are large, cut in half or cut into thick slices. Place all but 200g of strawberries in a bowl and sprinkle with 2tbsp of liqueur. Dust with icing sugar and chill for an hour or two.

Whiz the remaining 200g of berries into a purée, adding a dash of liqueur to taste, and chill.

Whip the cream lightly, fold in the yoghurt, and chill. Roughly crush the meringues into bite-sized pieces.

When you are ready to serve, gently toss the cream, meringue and strawberries and pile the lot into a glass bowl. Drizzle with the strawberry purée. Toss once and then serve

3 large egg whites (3 ounces or 90 grams)

1/4 teaspoon cream of tartar

3/4 cup (150 grams) superfine or caster sugar (if you don’t have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)

1/2 teaspoon pure vanilla extract

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Strawberries:

1 pound (454 grams) fresh strawberries

2 tablespoons (30 grams) granulated white sugar, or to taste

• 4 boneless chicken breast
• 8oz Velveeta
• 1 can Rotel
• 1 can Cream of Mushroom
• 1 package spaghetti
• milk
• salt
• pepper
• garlic

How to cook :

• Boil chicken (Cooks Note: for more tender chicken, don’t boil; simmer slowly over low heat instead). Drain broth into a bowl and reserve.
• Boil spaghetti according to package directions.
• Cut chicken into bite-sized pieces.
• Combine: chicken, spaghetti, Cream of Mushroom, Rotel (not the whole can), salt, pepper, garlic.
• Melt Velveeta in microwave. Stir in milk, just enough to make it as creamy as desired.
• Combine Velveeta with remaining ingredients, season to taste and serve.

• 3 cups cooked, cubed chicken meat
• 1 (8 oz.) pkg. spaghetti noodles
• 1/4 cup chopped green bell pepper
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1/2 cup chicken broth
• 2 cups shredded Cheddar cheese
• salt and pepper to taste

Directions:

1. Boil spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.

2. Coat a 9 x 13 inch pan with cooking spray. Preheat oven to 350 degrees F (175 degrees C).

3. In a large bowl combine the chicken, cooked spaghetti,  bell pepper, cream of chicken soup, chicken broth and 1 cup of the cheese.

4. Season with salt and pepper to taste and mix all together.

5. Spread mixture into the baking dish and bake in the preheated oven for 30 minutes.

6. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Ingredients :

• 1 vegetable oil
• 3 cup milk
• 1 1/2 tsp salt
• 1 pinch nutmeg
• 1 pinch pepper
• 2 each egg yolks — lightly beaten
• 1 cup parmesan cheese — grated
• 6 tbsp butter
• 1 cup semolina flour

Directions :

• Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously oil the foil.
• Heat milk, salt, nutmeg and pepper in heavy 3 quart saucepan over medium high heat just to simmering.
• Do not boil.
• Reduce heat to medium low begin whisking or stirring mi
• Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
• Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch thick.
• Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425 degrees.
• Turn mixture out of pan onto flat surface; peel off foil.
• Cut gnocchi out of mixture with 2 inch round cutter.
• Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish.
• Melt remaining 4 tablespoon butter in small saucepan.
• Drizzle melted

Ingredients :

• 2 large Yukon Gold Potatoes, (about 500 g/1 lb.), skins on
• 1 large egg yolk
• 60 to 250 ml (1/4 to 1 cup) sifted flour

Method :

• Place the potatoes in a pot, cover with water and bring to a boil. Simmer until fork tender. Drain potatoes when tender and remove skins when they are cool enough to handle.
• Press the cooked potatoes through a ricer or coarsely grate them into a large bowl. Mix the yolk into the potatoes with a wooden spoon until well blended.
• Transfer the mixture to a lightly floured surface. Knead in a small amount of flour at a time until the dough is smooth but still slightly sticky. Season with salt and freshly ground white pepper.
• Form the dough into 1 large log and cut into 4 sections. Roll each section into a long cigar shape about 1/2 inch in diameter.
• Cut into 1/2-inch pieces and delicately indent by pinching the pieces in the middle. Dust well with flour.

Cooking :

• To cook, bring a pot of salted water to a boil, add gnocchi and cook for 2-3 minutes or until the gnocchi begin to float to the surface.
• As they surface, remove with a slotted spoon and drain well.
• They can be tossed in a heated sauce before serving.

Gnocchi Dough:

• 2 medium russet potatoes, boiled till soft and save about 1/2 cup of its potato water
• 1/2 cup grated Parmesan
• 1 cup flour
• 1 egg
• 1 teaspoon salt
• zest of 1 orange (reserve a bit for sprinkling)
• zest of 1 lime (reserve a bit for sprinkling)

Method :

• Combine citrus zest, flour, salt and Parmesan in a bowl and whisk together until all the ingredients are blended together. Set aside.
• Mash potatoes until it is creamy in a big bowl. This is quite important for that soft, smooth texture. After that, you can start adding your flour mixture, eggs into the mash potato.
• Add potato water bit by bit until you have a soft but manageable dough. It is going to be a soft dough because of the mash potatoes but it will be fine with some extra flour on the side get thing going.
• Knead the dough into a roll and pull a bit of dough out and start rolling it into a long dough stick.
• Cut them into about 1.5 cm pieces and set them on a well floured plate until it’s ready to be pan fried.

Ingredients :

• 1 tbsp vegetable oil
• 8 Cumberland sausages, cut into bite-size pieces
• 1 jar tomato pasta sauce, about 350g
• 800g gnocchi
• 100g Parmesan, freshly grated, plus extra shavings to serve

Serves 4
Ready in 15 minutes