www.womanthismonth.com 69 March 2015 PEAR, ALMOND AND CHOCOLATE CAKE 240g grated cheddar cheese 200g turkey bacon, chopped and lightly fried (without oil) 2-3 slices fresh smoked salmon 5 large eggs 250ml cream 100ml milk pinch Salt pinch cracked black pepper 3 tbspns fresh chopped chives • Heat the oven to 165°C. • Sprinkle the cheese into the base of a lightly oiled casserole or ceramic pie dish, and sprinkle the lightly fried turkey bacon pieces on top of the cheese. On top of this lay the smoked salmon. • Combine the eggs with the milk and cream in a bowl, season with the salt and pepper to personal taste and whisk until the eggs are broken up and the mix is smooth. Strain the mixture and pour over the turkey bacon and cheese. Sprinkle the chives on top. • Bake for 30-40 minutes or until set. Remove from the oven and allow to cool, for the egg mixture to solidify. Serve slices warm or serve cold with chutneys or salads. SALMON AND CHIVE FRITTATA 250g dark chocolate 150g cream 3 egg yolks 12g cornflour 50g Acacia honey 3 egg whites 2 fresh pears (peeled, cored and cut into 1cm chunks) 50g roasted almonds • Preheat the oven to 180°C and grease a 20cm round cake tin. • Place the cream into a small saucepan and bring to the boil. Add the finely chopped chocolate and mix it to melt. Add the egg yolks and whisk to incorporate. • In the bowl of an electric mixer whisk the egg whites with the honey until stiff peaks hold it together. • Fold the chocolate mixture into the egg whites and at the same time sprinkle in and fold through the cornflour. Spread the mixture into the greased cake tin and into the centre of the chocolate mixture, sprinkle the chopped pear chunks and the roasted chopped almonds • Place the cake tin on a baking tray and bake in the pre-heated oven for 35 minutes. • Remove and cool before serving dusted with powdered icing sugar.
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