Nightshade recipes Archives

Cheese recipes

Baked feta and chilli fennel

20 minutes

Beef recipes

Chilli beef fillet kebabs

15 minutes

Chilli recipes

Coriander-chilli prawns

15 minutes

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Mozzarella and roast red pepper salad

40 minutes

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Potato salad with bacon

10 minutes

Gnocchi recipes

Spinach gnocchi with home-made arrabiata sauce

1 hour

Pepper recipes

Roast pepper and bulgur wheat salad

Brinjal recipes

Melanzane Parmigiana

20 - 25 minutes

Chilli and spice-stewed guavas and meringue

Serves 6

Difficulty Easy

Prep Time 35 minutes

Cooking Time 20 minutes

Ingredients

6 ripe guavas
3 T brown sugar
1 t chilli flakes
2 rosemary sprigs
1 free-range egg white
Salt a pinch
Cream of tartar a pinch
55 g caster sugar
Maple syrup for drizzling

Method

Preheat the oven to 180°C.

Peel and halve the guavas, place in a saucepan and just cover with water.

Add the sugar, chilli flakes and rosemary. Simmer gently over a medium heat for 5 minutes, or until tender.

Whisk the egg white with the salt and cream of tartar. When soft peaks form, add the caster sugar. Continue to whisk until the mixture becomes glossy.

Spoon the meringue over the poached guava halves and bake until golden brown, about 10 minutes.

Serve hot with a generous drizzle of maple syrup.

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Baked feta and chilli fennel

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Coriander-chilli prawns

Mozzarella and roast red pepper salad

Potato salad with bacon

Spinach gnocchi with home-made arrabiata sauce

Roast pepper and bulgur wheat salad

Melanzane Parmigiana

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Chilli and spice-stewed guavas and meringue

Chilli and spice-stewed guavas and meringue

Ingredients

Method