Recipe: Intensely Creamy Strawberry Pavlova

Ingredients:

2 Egg whites

100g Caster sugar

300g Strawberries

300g Raspberries

3x 120g Pots Activia Intensely Creamy Sumptuously Strawberry Yoghurt

80g Unsalted pistachio nuts

Sprigs of mint

Dusting of icing sugar

Method:

Pre-heat the oven to 120C.  Grease and line 2 baking sheets.  Whisk 2 egg whites until fairly stiff.  Measure out 100g of caster sugar and add one tablespoon at a time to the egg whites, whisking continuously until the mixture is stiff and glossy.  Dollop 8 equal spoonfuls of the mixture onto the baking sheets, leaving plenty of room between each one.

Make a hollow in the centre of each then bake for 2 hours.  Remove from the oven and leave to cool.  Take 300g of strawberries and 300g of raspberries and set a few aside.  Roughly chop the remaining strawberries and gently mix with the raspberries and 3x 120g pots of Activia Intensely Creamy Sumptuously Strawberry Yoghurt.  Spoon into the meringues.  Chop 80g of unsalted pistachio nuts and decorate each meringue with the remaining blueberries, a sprig of mint, the chopped pistachios and a dusting of icing sugar.

Recipe: Coriander and Ginger Lamb Chops

If you picked up the Mail on Sunday, you would have seen this delicious recipe! It's a variation on a dish we picked up from a small roadhouse on the way out of Bondi, and the slightly fusion edge enhances the overall flavour.

What you need:

6 Lamb Chops

50g Ginger

1 ripe papaya, peeled and roughly chopped

30g bunch of fresh coriander, finely chopped

50ml extra virgin olive oil

2 or 3 hot chillies, finely chopped and deseeded

100ml Activia Low Fat natural yoghurt 

30g unsalted butter

What you do:

Mix ginger, papaya, oil and coriander in liquidiser, mix in the chillies and yoghurt

Remove fat/meat from top 2 inches of the chop and flatten out meat, removing any extra fat

Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours

Sear on a high heat then grill for around 10 mins of medium heat and the a further 5 minutes on low

Keep turning to prevent burning

Season with salt & pepper and leave to rest for a few minutes before serving 

Recipe: Honey n' Cream grilled Nectarines

We're always preaching that BBQs shouldn't be reserved for sausages and burgers alone. With this recipe, you can take a step towards becoming a barbi hero and dazzle friends at your next alfresco party. This is an extravagant, indulgent, sweet treat that's perfect for a pallet cleanser.

What you need:

- Nectarines halved and stoned x 4

- 20ml Honey

- 10ml black treacle

- 5g ground cinnamon

- Vanilla ice cream (or Activia Intensely Creamy yogurt!)

- 20g clotted cream

What you do:

- Mix honey & black treacle and brush over the surface of the nectarines

- Grill face down on a medium heat for 5 minutes or until warmed through

- Serve with a scoop of ice cream and smaller scoop of cream on top...

or, for a healthier option, pour over some delicious Activia Intensely Creamy Yogurt!