Leila VanZuydam

Menu

Starter: Bread and Butter

Main: Pea, Zucchini and Angel Hair Carbonara

Served with A Salad and Italian Vinaigrette

Dessert: Chocolate Mousse and Strawberries

Drink: Homemade Lemonade

Zucchini, Pea and Angel Hair Carbonara

Serves: 8

Ingredients

• 12  (180g) slices Bacon
• 4 tablespoons olive oil
• 4 garlic cloves, crushed
• 12 (1.2kg) small zucchini, thinly sliced
• 4 green onions, thinly sliced
• 6 egg yolks
• 2 cup light cream
• 1 cup finely-grated cheddar cheese
• 2 cups frozen peas
• 700g dried angel hair pasta

Method 

1. Heat a large, non-stick frying pan over medium heat. Add prosciutto. Cook for 1 to 2 minutes each side or until golden. Remove to a plate lined with paper towel. Allow to cool. Break into pieces. Set aside.
2. Heat oil in pan. Add garlic, zucchini and onions. Cook, stirring, for 8 to 10 minutes or until zucchini is tender. Remove from heat. Set aside.
3. Meanwhile, whisk egg yolks, cream and parmesan in a bowl. Season with salt and pepper. Set aside. Place peas in a heatproof, microwave-safe bowl. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until just tender.
4. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain. Return to pan over medium-low heat. Add egg mixture and toss to coat pasta. Add zucchini mixture, peas and prosciutto. Toss until combined and heated through. Serve.

Italian Vinaigrette Recipe

Ingredients:

• ¾ cup vegetable oil
• ¼ cup white wine vinegar
• ½ tsp. minced garlic
• ½ tsp. dried oregano
• 1 Tbsp. chopped parsley
• Kosher salt and ground white pepper (or freshly ground black pepper), to taste

Method:

1. Place all the ingredients in a blender and mix for about 10 seconds or until fully combined.
2. Transfer to a glass bowl and let stand for 30 minutes to let the flavours meld. Give the dressing a good whisk immediately before serving.

Chocolate Mousse in Minutes

Serves: 6

Ingredients 

• 300g good-quality dark chocolate, roughly chopped
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbsp. good-quality cocoa powder, sifted
• 300ml thickened cream
• Grated chocolate, to serve

Method

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Traditional lemonade

Serves: 8

Ingredients

• 1 1/2  cup caster sugar
• 2 cups boiling water
• 2 cups lemon juice (8 Large Lemons)
• 4 cups ice cubes
• Lemon slices, to serve

Method

1. Place sugar and boiling water in a heatproof jug. Stir to dissolve sugar. Set aside to cool completely.
2. Strain lemon juice into sugar mixture. Add 2 cups cold water. Stir to combine. Stir in ice cubes and lemon slices. Serve.