Rhubarb meringue shortbread cake 🍰

I’m liking to the thought of it being spring already🌷🦋🌺🌸😋🦋🌻 hence the idea of making this bitter, sweet, and crunchy cake 🌺🍒🌸🌷🦋🍰

I know I know it’s just spring (4 days in) but this rhubarb meringue shortbread cake sounds very spring-ish would you agree? The rhubarb filling makes it all bit bitter and sweet at the same time! And the meringue.. well you can’t go wrong with this thick crunchy meringue on top of it.

💐

Ingredients for the shortbread bottom :-

250g all purpose flour
135g of butter
100g of icing sugar
1 teaspoon of baking powder
Pinch of salt
1 tablespoon of sour cream
4 egg whites

Method :-

In a stand mixer, mix all together, knead for few minutes until well combined, wrap the dough in a cling foil and place in the fridge for around an hour.

Prepare square medium tin for baking later, spread butter & place baking sheet on top, preheat the oven to 180c degrees

When the dough is ready, place with your fingers all over the tin, put in the oven for 20 minutes.

Ingredients for the filling :-

500g rhubarb, chopped in a square sizes
Zest of one lemon
3 teaspoons of cornstarch
2/3 teaspoons sugar

Method :-

Mix all the ingredients in a medium bowl, set aside

Ingredients for meringue :-

4 egg whites
Pinch of salt
200g caster sugar
1 teaspoon of potato starch

*Remember all the ingredients for the meringue always need to be in a room temperature.

Method :-

In a stand mixer, beat the egg whites until fluffy, add salt and keep on mixing, when the stiff peaks form start adding sugar, spoon by spoon, it should form stiff meringue mixture, add the end fold in the potato starch.

Method for all :-

On the lightly baked base place the rhubarbs. Level the rhubarb, on top of rhubarb place the meringue mixture. Place in the preheated (180c) oven and as soon as it’s in reduce the temperature to 140c degrees, bake for around an hour, or until you see that the meringue is starting to brown a little

Let it cool in the oven!

Enjoy 🦋🌸🌻🌼🌷🌞🌺

Tomato soup with a touch of white wine and mango chutney?! 🍅🍾🍅

You probably think what is this going, that doesn’t sound any good.

So on Wednesdays I usually make soups for my fiancé as he plays football & apparently he needs something that settle good on his stomach.. 🙄

like everyone else I do like the tomato cream soup (who doesn’t) etc but thought I’d make something different, I’m a basic kind of girl but when it comes to cooking, I’m no where near to be basic, I do like to experiment with my ingredients, mix and match and it always turns out into something good 👅😉

Today I made tomato soup with a hint of mango chutney and white wine? Not sure if it does sound appealing however it does taste wonder if I’ll be honest, white wine as you know it’s bitter however the mango chutney it sweet so it goes together- and there you go voila!

Want to see the recipe scroll down 👇🏼👇🏼👇🏼

Recipe tomato, white wine & mango chutney soup :-

Ingredients for 2 servings :-

1 tablespoon of butter
1 small onion
1/4 cup of risotto rice ( arborio)
1/2 cup white wine
2 cups of chicken stock
400g fresh salad tomatoes
1 big squeeze of mango chutney
Fresh basil leaves (chopped)
2 spoons of sour cream
1 tablespoon passata
2 carrots, 1 parsnip, (any other veg you fancy)
Grated Parmesan on top (optional)

Method :-

In a small pan, sauté the butter and add the chopped onion, next add the rice, sauté for few minutes, add the white wine and chicken stock, peeled carrots and parsnip, cover and simmer for 15 minutes

Put the tomatoes in a pan and boil for few minutes until the skin starts to come off, peel of the whole skin from few tomatoes and blend in blender, pour into the soup, cut the remaining tomatoes and also place them in the soup.
Bring to boil, add mango chutney and boil for few more minutes, add the sour cream and chopped basil, if needed add some more salt and pepper, top with grated Parmesan

Enjoy 💋

Mince beef roulades stuffed with sauerkraut & mushrooms, topped with tomato & mushroom sauce, potato purée on the side 🍴

So What’s for dinner tonight guys?

Mines just quick and tasty! Was Very risky at the same time, my fiancé is not the biggest fan of a texture of the mushrooms so had to make sure to cut them in the tiniest little pieces ever! Do you like mushrooms??! Personally I’m a fan but different petiole different preferences I suppose 😋 🍄

At the end take a guess? He had it all so no complains, cutting mushrooms in tiny pieces worked so if any of your family members/friends don’t like one of the ingredients try and hide them in the dish 😉

So here’s a recipe :-

Ingredients for 3 roulades (1 person) :-

250 g mince beef
1 egg
2/3 tablespoons breadcrumbs/ or few days old bun
150 g sauerkraut
100g mushrooms (any mushrooms)
1 onion
Big spoon of butter
Cup of chicken stock
2 teaspoon of tomato purée
4 dry pieces of mushrooms
2 teaspoons marjoram
1 teaspoon sweet paprika
Pinch parsley
3 bay leaves
5 allspice

Method :-

Boil sauerkraut for few minutes in a small pan, drain,

Cut the mushrooms, chop the onion, and sauté on a sauce pan for minutes together, add little salt, pepper and marjoram. Put sauerkraut into the mushroom onion mixture, and sauté for another few minutes, make sure the sauerkraut is cut into little pieces as well.

In a separate bowl, mix the meat, breadcrumbs, egg, and add some herbs – salt, pepper, sweet paprika, dried parsley, – mix all well together. – grab a handful of meat mix and place on the wooden board and start forming flat pancake looking thing, and put the filling in, then close the roulade and shape it in your hands. Then coast the roulade in the flour, repeat with the rest.

Heat up oil in the pan until very hot, place the roulades on the hot pan, fry on each side for few minutes, then add chicken stock, bay leaves, allspice, and dried mushrooms cover and simmer for 20 minutes. After that time add tomato purée and simmer for another few minutes.

Serve with fresh parsley on top, and any side dishes you want

🍄♥️🍄♥️🍄

Enjoy

Xoxo