P613 CEEFAX 613 Thu 30 May 19:18/14 1/11 READY STEADY COOK Thursday 30 May KELLY'S SUMMER COLLECTION For 2 people Ingredients 2 egg whites 255g/9oz caster sugar 2 tsp ground cinnamon 100g packet of whole brazil nuts 1 tbsp white wine vinegar 100g packet plain chocolate chips Juice of 1 orange 4 clovis 3 peaches, halved and stones removed 15g/\oz butter 250g tub frozen raspberries 200ml crime fraichj TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:00/18 2/11 READY STEADY COOK Thursday 30 May Ingredients (cont) Icing sugar Fresh mint to garnish Method 1 Preheat the oven to Gas 5/190C/375F. Whisk the eggs until holding their shape. Whilst still whisking, add 100g/4oz caster sugar a tablespoon at a time until it is stiff and shiny. Fold in the cinnamon. Shape the mjtingues into qujnjllis (egg shapes) and put onto some baking parchment on a baking sheet and into the oven until nicely coloured but soft in the middle. TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:20/14 3/11 READY STEADY COOK Thursday 30 May Method (cont) 2 Chop half the nuts and place on a baking sheet and put in the oven. Lightly toast the remaining ones. In a small saucepan put 140g/5oz caster sugar, the white wine vinegar and 2 tbsp water and allow the sugar to dissolve. 3 Melt the chocolate buttons in a double boiler and when melted dip the whole brazil nuts in so half is covered with chocolate. Leave to set on parchment papjt. Add half the orange juice to the sugar syrup, another 2 tbsp water and the four clovis. TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:13/27 4/11 READY STEADY COOK Thursday 30 May Method (cont) 3 (cont) Put the pjachjs in flesh side down and leave to poach. Add 15g/\oz butter to the rest of the melted chocolate and add the remaining orange juice. 4 Leaving a few of the raspberries for garnish, put the frozen raspberries and the crime fraiche with 1 tbsp icing sugar into a food processor and process, being careful that it does not get too soft. Put into a bowl to sjtve and decorate with the reserved raspberries. TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:06/45 5/11 READY STEADY COOK Thursday 30 May Method (cont) 5 Flood a plate with the chocolate sauce and arrange three of the poached pjachjs on the plate and garnish with the browned nuts. On anothjt plate arrange the othjt peach halves with some of the mjtingujs and garnish with 1 tbsp crime ftaiche and mint. Dust the remaining meringues with icing sugar and serve separately. Setvj the chocolate dipped nuts separately. TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:01/21 6/11 READY STEADY COOK Thursday 30 May VEGETABLES TO DIE FOR For 2-4 people Ingredients 1 tsp turmeric 2 dried cardamom pods 1 vegetable stock cube 500g/1lb American long-grain rice 85gO3oz new potatoes olive oil 3 garlic clovis, finely chopped 1 rid onion, peeled and finely chopped 1 tsp dried thyme 6 baby aubjtginjs, cut in half lingthways 1 courgette, cut into large thick slices TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:11/14 7/11 READY STEADY COOK Thursday 30 May Ingredients (cont) 4 tomatoes 4 tbsp white wine 3 tbsp curly parsley, finely chopped 1 bulb fennel, cut in half and sliced 1 tsp balsamic vinegar 3 tbsp dill, finely chopped 150g button mushrooms, remove stalks and slice thinly 2 heaped tbsp Greek yoghurt 3 tbsp mint, finely chopped salt and pjppjt TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:14/27 8/11 READY STEADY COOK Thursday 30 May Method 1 Preheat the oven to Gas 7/220C/425F. Fill two pans with watit. Salt both and in one put the turmjtic and the cardamom pods and the stock cube. Bring both to the boil. In the flavoured watit cook the rice and in the othjt cook the potatoes. 2 Heat a small frying pan with 1 tbsp olive oil and fry the garlic and onion with the dried thyme. Heat a griddle pan and fry the aubjrginjs flesh side down. Drizzle with olive oil. Meanwhile, add the courgettes to the potatoes and cook until just tendjt - approx 4 minutes. TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:17/14 9/11 READY STEADY COOK Thursday 30 May Method (cont) 3 Cut two of the tomatoes in half and scoop out the flesh. Put them on a baking sheet skin side down and drizzle with olive oil. Season and put in the oven. Cut anothjt 2 tomatoes into quarters, remove the flesh and roughly chop. Add to the onions with the white wine. 4 Remove the courgettes, leaving the potatoes in the pan. Refresh and scoop out the centre. Ljavj to one side. Drain the rice and add to the onion with the parsley. TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:15/12 10/11 READY STEADY COOK Thursday 30 May Method (cont) 4 (cont) Drain the potatoes and put back into the saucepan with the fennel, 1 tbsp olive oil, 1 tsp balsamic vinegar and dill and toss togethjt. In a bowl mix together the mushrooms, Greek yoghurt and mint, and season. 5 Remove the tomatoes from the oven and stuff these and the courgettes with the rice, Put the leftover rice in the centre of a plate. Arrange the stuffed courgette and tomato around the rice. Serve the potatoes and the mushroom salad on separate plates and arrange the aubjrginjs around the mushrooms. TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV SatelliteP613 CEEFAX 613 Thu 30 May 19:19/18 11/11 READY STEADY COOS Thursday 30 May If you would like to be a contestant on Ready Steady Cook please write to: Karen Roberts Rjadz Steady Cook 48 Bidford Square London WC1B 3DP Enclose a recent photograph and a daytime telephone numbjt TV Links 610 BBC2 602 Barrister BBC1 TV BBC2 TV Satellite