ALMOND PASTE PEARS

Preheat your oven 160 deg C.
Oil a baking tray
Place 200gm of almond meal into a bowl with 100 gm of castor sugar and 2 tbs of semolina .
Stir in 1 beaten egg and 1 tbs of rose water or orange flower water.
Knead to a smooth dough .
Beak off small pieces of the mixture and form into r shapes .
Insert a whole clove n the top of each to form a stem .
Place on the prepared baking tray .
Bake the almond pears in the preheated oven for 20 minutes or until lightly coloured .
Leave to cool .
When  the almond pears are cold , brush lightly with rose water or orange flower water and dust with icing sugar.
These were a success in class.
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BAKED PASTA WITH SPICY MEAT SAUCE

This a traditional Greek dish of cooked pasta ( makaronia ) and a spicy lamb or beef sauce  topped with a cheese sauce , not unlike a moussaka and served with a simple green salad .
Can be served hot or cold cut into portions .

Preheat your oven o 180 deg C
Heat 1 tbs of rice bran oil in a pan and add 1 finely chopped onion and 1 tbs of minced garlic .
Fry for 5 minutes until the onion is softened .
Add 650 gm of lean minced lamb OR beef , fry for 5 minutes until the mince is coloured, stirring frequently and breaking up the minced meat .
Add 1 X 400gm tin of diced tomatoes , a pinch of sugar ,  2 tbs of chopped fresh parsley , 1 tbs of  dried marjoram , 1 dsp of ground cinnamon , 1 tsp of ground  nutmeg and 1/2 tsp of ground cloves .
Bring  to the boil and then simmer for 30 minutes .
Meanwhile , cook 225gm  macaroni according to packet directions , making sure you use boiling salted water until tender , then drain well .
In a separate bowl beat together 2 eggs , then add 300 ml of Greek yoghurt and 55 gm of Greek feta cheese , season with cracked black pepper .
Now transfer the cooked mince meat to a large ovenproof dish , add the macaroni in a layer to cover the meat , then pour over the sauce .
To finish sprinkle over 30 gm of grated pecorino cheese .
Bake in your preheated oven for 35 minutes or until golden brown .

PUMPKIN AND BLUE CHEESE RISOTTO

You will need to oven bake 700 gm  of  cubed pumpkin, ( I use kent pumpkin ).
Keep the pumpkin warm until you are ready to mix through the risotto .
Bring 1 litre of chicken stock to the boil , then simmer over a low heat .
Peel and chop 1 onion and cook in a large pan with some oil until it softens .
Add 2 cups of aborio rice , continue to fry for 1 minute .
Add 1 ladle of chicken stock , stirring the rice constantly .
Continue to add the stock ( 1 litre ) by the ladle as it is absorbed into the rice , until the rice is cooked.
It should be firm to the bite , moist and creamy ....
Quickly stir through 150 gm of cubed blue cheese along with 1 tbs of extra virgin olive oil , then carefully fold in the cubes of roasted pumpkin.
Delicious .

CITRUS AND OLIVE OIL CAKE

Preheat your oven to 170 deg C
Grease  a 20 cm round cake pan and sprinkle lightly with castor sugar .
Separate 3 eggs at room temp .
Whisk the yolks with 45 gm of castor sugar until light and thickened .
Add 1tsp of finely grated lemon zest and 1 tsp of finely grated orange zest .
Whisk in 65 ml of extra virgin olive oil and 60 ml of sauternes.
Mix together 80 gm of plain flour with a pinch of salt and gently fold through the egg mixture until just combined .
Whisk the 3 egg whites with 1/4 tsp of cream of tartar until soft peaks form .
Add another 45 gm of castor sugar , 1 tbs at a time and beat until stiff .
Spoon the batter into the prepared pan .
Bake in the preheated oven for 15 minutes , then reduce heat to 150 deg C and continue to bake for 15 -20 minutes ( until golden ).
Turn off oven and leave the cake in the oven for 10 minutes before removing .
To serve , remove the cake from the pan and serve with mascarpone or thickened cream , orange segments and strawberries .