Electrolux Recipes

Dinner Party for Six

Yossi’s Meal


Filo pastry with spinach, feta and sundried tomatoes
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  1. 200g bag spinach leaves
  2. 175g jar sundried tomatoes in oil
  3. 100g feta cheese, crumbled
  4. 2 eggs
  5. ½ 250g pack filo pastry
  1. Place the spinach into a large pan. Pour over a couple of tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
  2. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
  3. Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve
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Moroccan lamb with spiced couscous
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  1. 100g whole blanched almonds
  2. 100g peppers, cored, deseeded and cut into wide strips
  3. 100g dates, halves and stones removed
  4. 2 small aubergines, cut into 1cm thick slices
  5. 2 courgettes, cut into 1cm thick slices
  6. 2 onions each cut into 8 wedges
  7. Salt & Pepper
  8. 1.2kg Lamb shoulder
  9. 500g couscous
  10. 2 tsp Ras el hanout
  11. 100g raisins
  12. 1 bunch of mint
  13. 500ml water
  1. Tip the almonds, pepper strips, dates, sliced aubergine, courgettes and onion wedges into a large roasting tin. Season with salt and pepper and toss well together.
  2. Season the lamb with salt and pepper and sit it on top of the vegetables. Place the roasting tin on shelf level 3 for approximately 3 hours at 170˚c.
  3. Tip the couscous into an oven proof dish with the Ras el hanout, a pinch of salt, raisins, torn mint leaves and 500ml water. Mic well together and place in the oven 20 minutes before the end of the lamb cooking time.
  4. Once the lamb is cooked, remove from the oven and leave to rest for 15 minutes.
  5. Fluff up the grains of couscous with a fork and serve with sliced lamb and vegetables, scattered with the reserved mint sprigs to garnish.
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Lemon meringue pie
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For the pastry
  1. 225g/8oz plain flour
  2. 175g/6oz butter
  3. 45g/1¾oz icing sugar
  4. 1 large free-range egg, beaten
For the lemon filling
  1. 6 lemons, zest and juice
  2. 65g/2¼oz cornflour
  3. 250g/9oz caster sugar
  4. 6 free-range egg yolks
For the meringue topping
  1. 4 free-range egg whites
  2. 225g/8oz caster sugar
  3. 2 tsp cornflour
  1. Pre-heat the oven to 180C/350F/Gas 4.
  2. First make the pastry. Measure the flour and butter into a food
  3. processor and blend together until the mixture resembles fine
  4. breadcrumbs. Add the icing sugar, egg and one tablespoon of water
  5. and whizz again until combined to a ball.
  6. Tip the pastry onto a work surface and roll out to a 3mm thickness.
  7. Use the rolling pin to lift the pastry up and transfer it to line a
  8. 23cm/9in loose-bottomed flan tin. Be careful not to stretch the pastry
  9. as you tuck it into the corners. Cover in cling film and place in the
  10. refrigerator to chill for 30 minutes.
  11. Take the pastry-lined tin out of the fridge and trim the excess pastry.
  12. Press the top edge of the pastry so that it stands slightly higher than
  13. the top of the tin.
  14. Line the pastry case with parchment and fill with baking beans. Bake
  15. for about 15 minutes then remove the beans and parchment and
  16. return to the oven for a further five minutes.
  17. Remove from the oven and reduce the temperature to
  18. 170C/340F/Gas 3½.
For the filling
  1. Mix the lemon zest and juice with the cornflour and stir
  2. to form a smooth paste. Measure 450ml/16fl oz of water into a pan
  3. and bring to the boil. Add the lemon cornflour mixture to the hot
  4. water and stir over the heat until the mixture has thickened, then
  5. remove from the heat.
  6. In a bowl mix together the sugar and egg yolks and carefully whisk
  7. into the lemon mixture in the pan. Stir over a medium heat until
  8. thickened. Set aside for a few minutes and then pour into the baked
  9. pastry case.
For the meringue
  1. Whisk the egg whites in a free-standing mixer until
  2. soft peaks form when the whisk is removed. Add the caster sugar a
  3. little at a time, still whisking until the meringue is stiff and glossy.
  4. Add the cornflour and whisk again.
  5. Spoon on top of the filled pastry case and spread the meringue to
  6. completely cover the lemon filling. Then create a swirl on the top of
  7. the meringue.
  8. Bake in the oven for about 15 minutes until the filling is completely
  9. set and the meringue is lightly golden and crisp.
  10. Serve warm or cold.
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Recipes sourced from BBC Good Food

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