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Makes 1 flat bread

Ingredients
• 150g cake flour

• 200ml milk

• 2 eggs

• 1/4 teaspoon salt

• 2 tablespoons water

• 3 tablespoons olive oil

• 2 cloves crushed garlic

• 1 tablespoons finely chopped rosemary

• 150g crumbled feta

• 1/2 teaspoon ground black pepper

• 1 medium peeled red onion thinly sliced.

Method

1. Preheat the oven to 170 deg C
Place the flour, milk and eggs into a bowl and whisk together to make a batter.

2. Stir in the salt, water, pepper , garlic and rosemary and continue to whisk until everything is well incorporated.
3. Grease a baking dish with half of the olive oil and warm the tray up in the oven for 5 minutes.

4. Remove the tray from the oven and carefully pour the batter into the tray, sprinkle over the feta, swirl with the back of a wooden spoon.

5. Grind some black pepper over the surface and scatter over the sliced red onions.
6. Drizzle over the remaining olive oil

7. Bake for 40 to 45 mi minutes or until golden and crispy.

Makes 1 flat bread

Ingredients
• 150g cake flour

• 200ml milk

• 2 eggs

• 1/4 teaspoon salt

• 2 tablespoons water

• 3 tablespoons olive oil

• 2 cloves crushed garlic

• 1 tablespoons finely chopped rosemary

• 150g crumbled feta

• 1/2 teaspoon ground black pepper

• 1 medium peeled red onion thinly sliced.

Method

1. Preheat the oven to 170 deg C
Place the flour, milk and eggs into a bowl and whisk together to make a batter.

2. Stir in the salt, water, pepper , garlic and rosemary and continue to whisk until everything is well incorporated.
3. Grease a baking dish with half of the olive oil and warm the tray up in the oven for 5 minutes.

4. Remove the tray from the oven and carefully pour the batter into the tray, sprinkle over the feta, swirl with the back of a wooden spoon.

5. Grind some black pepper over the surface and scatter over the sliced red onions.
6. Drizzle over the remaining olive oil

7. Bake for 40 to 45 mi minutes or until golden and crispy.

Cooks playground_Flat bread

First Make the crust

Ingredients

For the crust

* 2 cups short bread or Tennis biscuits crumbs

* 1/2 cup melted butter

* 1 tablespoon orange zest

Method

1. Spray the sides and line the base of a springform pan with grease-proof paper.

2. Place the biscuit crumbs, melted butter and orange zest into a bowl and mix together well.

3. Press the crust mixture evenly onto the bottom of the pan and chill till needed.

The blueberry topping

* 3 cups fresh or frozen blueberries

* 1/2 cup caster sugar

* 1/2 cup orange juice

* 1 1/2 tablespoons of cornflour

• 1 tablespoon lemon juice

1 teaspoon powdered gelatin dissolved in 2 tablespoons pf warm water

Method

1. In a saucepan, add the blueberries, sugar and orange juice and bring to a simmer.

2. Mix together the cornflour and lemon juice until smooth, stir into the blueberries

3. Simmer till nice and thick, remove from the heat and stir the gelatine into the berries, cool completely, store the mixture in the fridge till needed.

Make the filling
* 750 grams softened cream cheese
* 4 cups of cream
* 1 1/4 cups of icing sugar
* 1 teaspoon vanilla extract
* 1 teaspoon of lemon juice

Method
1. In the bowl of your food processor mix the cream cheese until fluffy.Add the cream, sugar, vanilla and lemon juice and mix until smooth.

2. Spread evenly over the crust. Top the cheesecake with the cooled blueberry topping and place in the freezer for a couple of hours until nice and firm

Cooks Playground - Blueberry Fridge Cake

Summer Fruit Pavlova
Serves 6
For the meringue¹
Ingredients
• 4 egg whites
• 200g of caster sugar
• 1 teaspoon vanilla extract Or rose essence
• 1 teaspoon white wine vinegar
1 tablespoon cornflour
• 1 pinch of salt

Method

Preheat the oven to 150°C

1. Whisk the egg whites until stiff, then add the sugar 1 tablespoon at a time until it has all been incorporated, whisking for a few seconds between each addition.

2. Add the vinegar, vanilla extract or rose essence and salt and whisk in.

3. You should have a nice glossy, stiff mixture.
Draw a circle onto a sheet of grease-proof paper approximately 28cm in diameter and place it onto a baking tray.

4. Spoon the meringue onto the paper in one heap, then gently spread out, making a crater in the middle to hold the filling.

5. Bake the meringue for 1 hour, then turn off the oven and leave the meringue inside to cool completely with the door slightly ajar.

The filling
• 300g pitted cherries
• Sliced nectarines
• 100g raspberries
• 100g blueberries
• 500ml cream whipped to stiff peaks or 500ml thick Greek yogurt

The Garnish Whole cherries on the stalk dusted with gold dust.

Assembly Spoon the whipped cream into the hollow of the meringue top with the nectarines, raspberries blueberries and cherries, drizzle zel with remaining syrup and garnish with lots of fresh gold dusted cherries.

Cooks playground_Summer Fruit Pavlova

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