Barbequed Capsicum with Egg and Pecorino by Ross Dobson and Rachel Tolosa Paz
This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be...
For the dough (20-22cm diameter)
125 g sugar
150 g flour
1/2 tsp baking powder
1 pinch salt
1-2 drops vanilla extract
For the ice cream:
300 g frozen strawberries
300 g Greek yoghurt (approx 10% fat)
150 g caster sugar
2-3 drops vanilla extract
50 g white chocolate
Heat oven to 190 degrees Celsius.
In a bowl, mix flour, baking powder and salt, set aside.
In another bowl whisk the eggs, sugar and vanilla until smooth.
Add the dry mixture into the wet ingredients and and whisk to blend.
Pour mixture into greased spring form baking pan about 20-23 cm in diameter.
Baked for 30 minutes or until slightly golden. Remove base from oven, let it cool to room temperature for 15 minutes, then remove from pan and leave it to cool completely.
Put back into spring form baking pan, ready for when you assemble it.
In a large blender, combine frozen strawberries, yoghurt, caster sugar and vanilla at high speed until soft and creamy.
Pour ice-cream over pre-prepared base and freeze for at least four hours or overnight if possible.
Remove cake from freezer and sit at room temperature for five minutes before removing cake ring and serving.
To serve, carefully heat a sharp knife with hot water and slice in one movement.
Optional: Decorate your cake by piping melted white chocolate in criss-crossed lines over the top, chopped fresh berries, mint leaves, a layer of strawberry jam, edible flowers etc.
Photo Credits: David