Apple cranberry walnut salad

A phenomenal salad, especially in autumn and winter. It combines apples, dried cranberries, homemade maple-vanilla candied walnuts (or pecans if you prefer), and red onion on a bed of mixed baby greens. You can make your own dressing, but we really love Trader Joe's Champagne Pear Vinaigrette with this particular salad. It's such a perfect compliment and even has a little gorgonzola to add another dimension. We've had this many times the past few years - even my husband gobbles it up and wants more. So Ifinally got around to getting some (not so great) pictures and posting it. You may notice it looks a bit unfinished since it's lacking the dressing on top. I apologize, but once the dressing was drizzled... it was GAME ON. :)

Ingredients

Mixed baby greens

Dried cranberries

Apple

Maple-vanilla candied nuts

Red onion

Dressing of choice (we love Trader Joe's Champagne Pear Vinaigrette)

Directions

Make the maple-vanilla candied nuts.

Dice apple, and thinly slice red onion.

Lay out the mixed greens on a plate, and top with remaining ingredients.

Baked Crab Rangoon

I love making over traditional, unhealthy takeout recipes. I’ve never been a fan of crab rangoon, but I figured there has to be a better way to prepare these. So I thought about what I don’t like about the ones I’ve had. First, that they are deep fried, and second, that there is so little crab and too much cream cheese. With my new inspiration, I set out to makeover the traditional crab rangoon. Make them light and healthy while keeping the delicious flavors and texture associated with the unhealthy version.

Ingredients:

24 wonton wrappers (I used Nasoya brand)

Olive oil cooking spray

8 oz lump crab meat

1 tsp Worcestershire sauce

2.5 tsp curry powder

1 tsp ground ginger

1/2 tsp cayenne pepper (optional)

1/2 cup reduced fat cream cheese

1/3 cup scallions, washed and thinly sliced

reparation:

Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

  

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

  

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

CHOCOLATE MOUSSE PIE

 

This pie is a chocolate-lover’s dream! Crush up a cup worth of graham cracker crumbs and mix a third cup of baking cocoa, plus a fourth cup of sugar with them. Moisten the crumbly mix with a third cup of melted butter and press into a pie pan. Bake for 10 minutes and then sprinkle a half cup of chocolate chips over the hot crust. Once they begin to melt, spread them over the bottom with a spatula or spoon. While the crust is cooling, mix together 2 cups of chocolate chips and three-fourths heavy cream. Put the cream and chocolate chips in the microwave on high for a minute, then stir. Keep cooking this mix at 15 second intervals until the chips are melted. Be sure to stir it each time. Use one and a fourth cups of heavy cream and beat a teaspoon of vanilla extract, plus 2 teaspoons of powdered sugar with the cream. Be sure the bowl used for this last mixture is chilled and beat until peaks begin to form. Fold 2 cups of this cream mixture into the chocolate mixture and spoon into crust. Top with the rest of the homemade whipped cream and refrigerate for about 4 hours.

PEANUT BUTTER BANANA PIE

 

 

Kids absolutely love this pie. I have yet to have one turn down a piece of it! For the crust, crush 20 vanilla wafer cookies and mix with 2 tablespoons of melted butter and a slightly beaten egg white. Let the butter cool a bit before tossing it in with the cookie crumbs. Spray the bottom of a 9 inch pie pan and press the crust mixture into it. Bake the curst for 10 to 12 minutes at 350 degrees and cool. For the filling, mix together two-thirds cup of sugar, 3 and a half tablespoons of cornstarch, and a quarter teaspoon of salt into a pan. Whisk in one and a third cups of milk and cook the mixture until it comes to a boil. Beat 2 large eggs and mix in a third of the hot custard mix to temper the eggs. Combine this egg mixture and the previous batch of custard mix together. Continue to cook over medium heat until thick and stir in 3 tablespoon of peanut butter and a teaspoon of vanilla extract. Allow the mix to cool while you line the bottom of the crust with slices of banana. Place the filling on top of the banana slices and cover with plastic wrap. Chill the pie for 4 hours and add whipped topping over the top before serving.

 

PEANUT BUTTER BANANA PIE

Frozen banana & peanut butter cheesecake

 

INGREDIENTS

• 
  3 small bananas


• 50g butter , melted


• 10 digestive biscuits , crushed to crumbs


• 142ml tub double cream


• 140g icing sugar


• 400g tub soft cheese


• ½ tsp vanilla extract


• 237g pot crunchy peanut butter

1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.


2. Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.


3. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.

5 PERFECT EYE CREAM FOR AGING SKIN

Eye creams are something that people of a variety of ages and skin types can benefit from. Eye creams may come in small packages but they really pack a powerful punch when it comes to skin care. You can do everything from firm up your skin and improve the look of dark circles to brighten and revive your eye area! If you’re new to eye creams or just want to try out something new, keep reading below for some of the top eye creams around!

 

1. PHILOSOPHY HOPE IN A TUBE EYE & LIP CREAM

 



 
Eye creams come in all shapes and varieties and Philosophy’s rendition comes in a convenient tube! The convenient packaging makes it excellent for jet-setters and busy gals who need a quick and easy fix for their eye and lips. This product not only firms up the skin around the eyes and lips but also moisturizes and smoothes it all out! Find this at Sephora for around $26.

 

NEUTROGENA AGELESS INTENSIVES ANTI-WRINKLE

DEEP WRINKLE EYE CREAM

 

Neutrogena’s eye cream is more on the affordable side, with their deep wrinkle cream under $20. This cream is formulated with mighty retinol to decrease wrinkles around the eyes, reduce crow’s feet and diminish the appearance of age spots. Although this fights wrinkles, it also moisturizes and babies your skin! Pick this guy up in drugstores.

CLARINS SUNSCREEN FOR EYES WRINKLE CONTROL

CREAM SPF 30

 
We’ve all heard that sun damage is one of the top causes of premature wrinkles and damaged skin, so why not combine the powerful effects of sunscreen with a wrinkle cream? Well, the geniuses at Clarins figured this out and created a sunscreen designed just for your pretty peepers! This plant-based formula is said to soothe, protect and prevent lines, all for under $30 at Sephora!

OLAY REGENERIST EYE REGENERATING CREAM +

TOUCH OF CONCEALER

 

Here’s yet another versatile eye cream! Olay’s eye regenerating cream combines peptides and vitamins to reduce dark circles, lift and hydrate your eyes with the added bonus of a touch of concealer! Olay uses peptides in their cream rather than Retinol, so if your skin is sensitive, this could be a better option! This is a great space and time saver for you girls who need to get ready in a hurry and you can find it at most drugstores for about $22!

 

SHISEIDO BENEFIANCE WRINKLERESIST24

INTENSIVE EYE CONTOUR CREAM

 

This eye cream addresses just about every type of eye issue you can imagine and then some! Inner corner creases, wrinkles under the eyes, crow’s feet, creases on your eyelid, lines under your eyes are no match for Shiseido’s eye cream. It's formulated with hyaluronic acid and hydroxyproline to moisturize and promote the production of collagen! Find this at Sephora for about $55.

Chicken With Mushrooms

 

Ingredients:

• 2 tbsp olive oil


• 500g boneless, skinless chicken thighs


• flour, for dusting


• 50g cubetti di pancetta


• 300g small button mushrooms


• 2 large shallots, chopped


• 250ml chicken stock


• 1 tbsp white wine vinegar


• 50g frozen peas


• small handful parsley, finely chopped.

1. Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.


2. Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

EASY NUTELLA ICE CREAM

 

This is probably the simplest ice cream you can make and there's no need for sugar, since Nutella is plenty sweet on its own! All you need is some Nutella, bananas, cocoa powder, and some cream! What you get is the perfect ice cream that's easily scoopable as well as delicious. It's the perfect Nutella treat for a warm summer's day!

Ingredients:
1 cup Nutella spread
3 ripe bananas, cut into chunks
2 tbsp cocoa powder
2 cups half-and-half cream

Directions:
• Using a blender or food processor, process the Nutella and bananas until smooth and thick. Sift in the cocoa, and process again to blend. Lastly, add the cream and process until completely blended and smooth.

• Transfer the mixture into a mixing bowl, cover tightly with plastic wrap and chill for 30 minutes.

• Pour the chilled mixture to an ice cream maker, and process according to manufacturer’s directions. • Once the ice cream is mostly frozen and has a consistency similar to soft-serve, transfer to a freezer-safe container and freeze for at least 4 hours to harden up.

BANANA NUTELLA EGGROLLS

 

Yes, you read the title right, banana Nutella EGGROLLS! These are great for if you've been on an Asian kick lately and need to find reasons to use up your leftover egg roll wrappers. You and your kids will both love this little treat and it is definitely a super original one to make for friends! From now on, you should just assume that anything involving Nutella and bananas is going to be amazing.

Ingredients:
Egg Roll Wraps
Nutella
3 large bananas
Vegetable oil

Directions:
• Place enough vegetable oil to cover the bottom of a large skillet and heat on medium-high heat. Lay the egg roll wrap on a flat surface and spread a thin layer of Nutella on it, leaving about a 1/2" edge all the way around with no Nutella.

• Cut the banana in half and place in the center of the wrap. Fold the two ends up, then fold one side of the wrap up and over, then do the same on the other side. (You all know what an egg roll is supposed to look like right? It's kinda hard to explain!)

• Dip your finger in some water then press the edge closed until it's sealed. Repeat process until your bananas are gone - 3 large bananas makes 6 rolls.

• Place rolls into the hot oil, and fry on all sides until golden brown, 1-2 minutes on each side. Best served warm, but really they are good cold too!

 

NUTELLA CHEESECAKE BARS

 

The name of this recipe alone makes me salivate! I mean, what’s not to love about this recipe? It includes Oreo crust, cheesecake, and Nutella! Plus they are super easy to make as the food processor does most of the work for you. So do yourself a favor and make these little heavenly bars or be the top bake sale contender by bringing these bad boys!

Ingredients:
2 cups Oreo crumbs
1/2 stick unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella

Directions:
• Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.

• In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool.

• Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.

• To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.

• When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.

 

NUTELLA POP TARTS

 

 

Maybe you need a Nutella breakfast recipe but don't have the time to sit and eat it. Well then make these Nutella Pop Tarts instead! It doesn't need many ingredients and is super easy to make! You could even make a bunch during the weekend to freeze and grab with you on your way to work. Just let the pop tart defrost a bit and stick it in the toaster. It's the perfect breakfast food on the go that will cost you a lot less and have less preservatives too!

Ingredients:
2 refrigerated pie crusts
1 cup Nutella
1 egg yolk
1 teaspoon water
Turbinado Sugar

Directions:
• Preheat oven to 350.

• Lightly dust a work surface with flour and roll out 1 pie-dough portion to about 1/8-inch thickness.

• Repeat with the second pie-dough.

• Cut out 6 to 8 rectangles (around 2-inches wide by 3-inches tall) from each pie crust.*You can reroll the dough-scraps into 1 or 2 more tarts.

• Transfer the rectangles to a baking sheet lined with silpat or parchment paper; leave 2 inches of space in between.

• Spread a heaping tablespoon of Nutella on half of the rectangles.

• Using a fork, lightly prick a couple of holes on the rest of the rectangles.

• Place the pricked rectangles on top of the Nutella.

• Crimp the edges of the tarts with a fork.

• Whisk the egg yolk and water in a small bowl; brush each pop tart with the egg wash.

• Sprinkle turbinado sugar on top of each pop tart.

• Bake for 13 to 15 minutes, or until golden brown.

• Let cool for a few minutes and serve.

 

Strawberry-Sugar Biscuit Trifle

 

Ingredients

• 6 tablespoons orange liqueur or orange juice


• 2 1/2 pounds strawberries, halved


•  Trifle Custard


• 1 1/2 cups whipping cream


• 1/4 cup plus 2 tablespoons powdered sugar


•  Garnishes: strawberries, mint leaves

Preparation

1. Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.


2. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.


3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Strawberry Margarita Pie

 

Ingredients

Crust

• 5 1/2 tablespoons (80 grams) butter


• 1/4 cup (48 grams) sugar


• 1 1/2 cups finely crushed pretzels (4 oz/114 grams)**

Filling

• 1 lb strawberries, halved (3 1/2 cups)


• 1 tablespoon finely grated fresh lime zest


• 1/4 cup fresh lime juice


• 1 (14-oz) can sweetened condensed milk


• 3 tablespoons tequila


• 2 tablespoons triple sec


• 1 1/2 cups chilled heavy cream

 Instructions

1. Melt the butter in a large microwave-safe bowl. Stir in the sugar and crushed pretzels. Press pretzel mixture across bottom and up sides of a greased glass pie plate. Keep chilled until ready to use.


2. Make filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender or food processor until smooth, then transfer to a large bowl.


3. Beat cream to stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.


4. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

NUTELLA CREPE CAKE

 

In addition to being stunning and scrumptious, this crepe cake is gluten-free! So if you're on dietary restrictions for health reasons or simply want to steer clear of gluten, feel free to indulge in this fabulous, fancy pants dessert. Seriously, this cake is so pretty and perfect, it begs to be served at a dinner party.

Ingredients:
280 grams (about 2 cups) kumquat's all-purpose flour
70 grams (about 1/2 cup) hazelnut flour*
2 tablespoons sugar
6 large eggs
2 cups milk
6 tablespoons canola oil
1 teaspoon vanilla
1/4 teaspoon salt
Extra oil for brushing skillet
Nutella
Chopped hazelnuts to garnish

Directions:
Combine flours, sugar, eggs, milk, 6 tablespoons canola oil, vanilla, and salt in a large measuring cup or bowl. Stir well with a wire whisk until smooth. Let stand for 15 minutes.

Heat a 10-inch skillet over medium heat until hot. Brush with a generous bit of oil. Pour scant 1/4 cup batter into skillet and tilt pan quickly to coat bottom. Cook crepe until golden on bottom, about 30 seconds. Carefully flip crepe with a spatula and cook other side for an additional 30 seconds. Transfer to a plate, stacking crepes between wax paper, so they don’t stick together. Continue with remaining batter, brushing skillet with oil between crepes.

Spread a thin layer of nutella on one crepe. Place on serving plate. Spread a thin layer of nutella on another crepe; place on top of crepe on serving plate. Continue to spread nutella and stack remaining crepes. Spread a bit of nutella on top crepe. Top with chopped hazelnuts, if desired.

Chill and serve.
Yield: 1 crepe cake

*to make hazelnut flour, pulse hazelnuts in a small food processor until finely ground. be sure to stop processing before creating hazelnut butter.

 

NUTELLA PASTRY POCKETS

 

 

In keeping with sweet surprises, this recipe also deals with an ooey, gooey Nutella-based center. This time, however, you get the addition of crisp, buttery pastry! This recipe calls for frozen pastry, which definitely saves on time and frustration, but if you have the time and a perfect pastry recipe of your own, go for it – it can only improve an already flawless treat.

Ingredients:
1 box of frozen puff pastry
1 cup Nutella
2 bananas, sliced or your choice of fruit
Egg wash (recipe follows)
¼ cup of confectioner sugar (for dusting)
¼ cup of chocolate, melted (for drizzling)
Egg wash (1 egg and 1 tablespoon water, well beaten)

Directions:
Line bake sheet with parchment paper or a silpat. Heat oven to 450 degrees F.

Thaw frozen puff pastry according to instructions on the box. Fill a pastry bag or Ziploc bag with Nutella and cut the corner for piping.

Once the puff pastry is thawed cut out 4 inch squares. Pipe Nutella in the shape of a triangle on puff pastry, place banana slices on top and then pipe a second layer of Nutella on top of that. Using a brush or your fingers spread a layer of egg wash along all four edges. Fold square into a triangle by pulling diagonally opposite corner towards one another. Using a fork, press edges together to seal. Finish with a final brushing of egg wash on top of the pastry. Bake at 450 degrees for approximately 10-12 minutes or until tops are golden.

Use a small sieve and dust the tops with confectioner sugar and then drizzle melted chocolate to finish.

 

Baked raspberry cheesecake

 

Ingredients

• 10 digestive biscuits


• 60g butter, melted


• 600g cream cheese


• 2 tbsp plain flour


• 175g caster sugar


• vanilla extract


• 2 eggs, plus 1 extra egg yolk


• 140ml crème fraiche


• 350g raspberries


• icing sugar

Method

1. Heat the oven to 180C/fan 160C/gas 4. Crush 10 digestive biscuits in a food processor and mix with 60g of melted butter. Press the biscuit base into a 22cm springform cake tin and bake for 5 minutes, then cool.


2. Beat 600g cream cheese with 175g caster sugar, 2 tablespoons of flour, a few drops of vanilla extract, 2 eggs, 1 yolk and 140ml of crème fraiche until it is light and fluffy. Gently stir in 150g raspberries and carefully pour into the tin on top of the biscuit base. Bake for 40 minutes and then check the cheesecake- it should be set but very slightly wobbly in the centre. Leave in the tin to cool.


3. Using the remaining 200g raspberries, keep a few for the top and put the rest in a pan with 1 tablespoon of icing sugar. Add a teaspoon of water. Heat gently until the raspberries are juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and the extra raspberries.

Crab Cake Burgers

 

These burgers have a true crab flavor that will satisfy your taste buds! Make this yummy, quick meal for week night dinner to stay healthy.

Makes: 6 servings

Active Time: 20 minutes

Total Time: 20 minutes

Ingredients

• 1 pound crabmeat


• 1 egg, lightly beaten


• 1/2 cup panko breadcrumbs, (see Note)


• 1/4 cup light mayonnaise


• 2 tablespoons minced chives


• 1 tablespoon Dijon mustard


• 1 tablespoon lemon juice


• 1 teaspoon celery seed


• 1 teaspoon onion powder


• 1/4 teaspoon freshly ground pepper


• 4 dashes hot sauce, such as


• 1 tablespoon extra-virgin olive oil


• 2 teaspoons unsalted butter

Preparation

1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.


2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Tips & Notes

• Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

Nutrition

Per serving: 163 calories; 8 g fat ( 2 g sat , 3 g mono ); 86 mg cholesterol; 6 g carbohydrates; 16 g protein; 0 g fiber; 350 mg sodium; 310 mg potassium.

Nutrition Bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)

 

MMUNITY BOOSTING CHOCO MACA SMOOTHIE

 

If you’re not on maca, well you should be, ladies! Maca is a superfood rich in hormone-boosting and hormone-stabilizing adaptogens. Maca lowers stress, enhances libido, provides energy and creates a sense of calm in the body. Maca root is sold as a powder and is rich in amino acids that repair muscles from exercise as well. Maca’s caramel flavor blends wonderfully with cacao in this super smoothie! If you’re stressed or having a craving, or you just want a really delicious smoothie, break out you blenders and try this amazing superfood recipe!

Ingredients:
1 tsp Navitas Naturals Raw Maca Powder
½ tsp Navitas Naturals Chia Seeds (optional)
Navitas Naturals Cacao Nibs (optional topping)
½ Banana
¼ tsp Cinnamon
½ tsp Vanilla Extract
1 Tbsp Stevia (or sweetener of choice)
1 Cup unsweetened Almond Milk
½ to 1 Cup Ice

Directions:
Place all ingredients except for the cacao nibs into a blender and blend until smooth. Pour into a large glass, top with cacao nibs (optional) and enjoy!

Rhubarb Meringue Pie

 

Ingredients

1 sheet frozen shortcrust pastry
800g rhubarb, cut into 3cm pieces
zest of 1 orange
3 tbsp caster sugar

For the meringue:
2 egg whites
100gorganic caster sugar

West Country double cream, to serve

Method

1. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Line an 8in loose-bottomed tart tin with the pastry. Prick the base with a fork, line withgreaseproof paper and fill with baking beans. Blind-bake for 15 minutes,remove the paper and beans, then cook for a further 5 minutes to lightly brown. Set aside. Turn down the oven to 180°C/350°F/gas 4 (160°C for fan ovens).

2. Put the rhubarb, orange zest and caster sugar in a saucepan. Cook for 5-6 minutes until the rhubarb is just starting to soften. Strain through a sieve to remove the excess juice.

3. Whisk the egg whites in a clean bowl to stiff peaks, then gradually add the sugar, a little at a time, whisking between each addition.

4. Put the rhubarb in the pastry case and top with meringue. Bake for 20 minutes and serve with double cream.

Nutritional info

Per serving: 310 calories 16g fat (4.3g saturated) 0.5g salt