Renowned Perth chef Caroline Taylor has joined the Weekend Brunch team to help and inspire you in the kitchen and plan for a busy week ahead.

Every Sunday at 11.30am Caroline will whet your appetite and give you the confidence you need to try a new recipe or two. 

This week Caroline taught us to special Mother's Day recipe's her grandma's 'no-bake' lemon cheese cake and her Mum's favourite Salsa Verde pasta. 

GRANDMAS LEMON CHEESECAKE

600MLwhipping cream
2 lemons zested and juiced
250g granita biscuits
1 can of condensed milk
melted butter for biscuit base

Process biscuits until ground completely
and add the melted butter to bind. Press
biscuit base into small springform cake tin.
Set aside.
Whip cream until firmish, not over whipped
but just before. Blend zest, juice and
condensed milk and set aside for 5 min in
the fridge.
Once it’s a bit thicker in consistency add the
lemon mixture to the cream and pour over
the biscuit base and set in the fridge
overnight.

 

Gnudi’s with crispy free range chicken (A similar pasta-style dish - Gnudi's are gnochhi with ricotta.)

2kg ricotta
200g parmesan
2 tspn salt and pepper to season
2kg semolina
1 tspn nutmeg
- Mix ricotta, parmesan, salt and pepper and nutmeg
- Roll into 20g ovals
- Roll in semolina and neatly lay out in a semolina filled tray, making sure the
gnudi’s don’t touch.
- Leave for 12 hours or overnight turning half way through
Salsa Verde:
400g fresh parsley, flat or curly
200g fresh mint
100g fresh dill
150g capers
½ cup lemon juice
1 tspn salt
3 cloves garlic
300ml olive oil
Method:
- Blitz all ingredients in a blender, except the olive oil, which you will add slowly
to control the thickness. You are looking for a bright green sauce that is thick
enough to coat the gnudis.
To serve:
- Bring a tall stockpot filled with salted water to the boil
- Drop the gnudi’s in and let them rise to the top, This will take about 3 minutes, -
- Gently spoon them out with a slotted spoon, making sure to let any excess
water drain off and place into a metal bowl.
- Coat the gnudis with the salsa verde and some roasted cherry tomatoes then
place in a bowl.
- Add some crispy roasted chicken or crumbed chicken schnitzel and you’re
away!

 

Renowned Perth chef Caroline Taylor has joined the Weekend Brunch team to help and inspire you in the kitchen and plan for a busy week ahead.
Every Sunday at 11.30am Caroline will whet your appetite and give you the confidence you need to try a new recipe or two.&nbsp;
This week Caroline taught us to special Mother's Day recipe's her grandma's 'no-bake' lemon cheese cake and her Mum's favourite Salsa Verde pasta.&nbsp;
GRANDMAS LEMON CHEESECAKE
600MLwhipping cream 2 lemons zested and juiced 250g granita biscuits 1 can of condensed milk melted butter for biscuit base
Process biscuits until ground completely and add the melted butter to bind. Press biscuit base into small springform cake tin. Set aside. Whip cream until firmish, not over whipped but just before. Blend zest, juice and condensed milk and set aside for 5 min in the fridge. Once it&rsquo;s a bit thicker in consistency add the lemon mixture to the cream and pour over the biscuit base and set in the fridge overnight.
&nbsp;
Gnudi&rsquo;s with crispy free range chicken (A similar pasta-style dish - Gnudi's are gnochhi with ricotta.)
2kg ricotta 200g parmesan 2 tspn salt and pepper to season 2kg semolina 1 tspn nutmeg - Mix ricotta, parmesan, salt and pepper and nutmeg - Roll into 20g ovals - Roll in semolina and neatly lay out in a semolina filled tray, making sure the gnudi&rsquo;s don&rsquo;t touch. - Leave for 12 hours or overnight turning half way through Salsa Verde: 400g fresh parsley, flat or curly 200g fresh mint 100g fresh dill 150g capers &frac12; cup lemon juice 1 tspn salt 3 cloves garlic 300ml olive oil Method: - Blitz all ingredients in a blender, except the olive oil, which you will add slowly to control the thickness. You are looking for a bright green sauce that is thick enough to coat the gnudis. To serve: - Bring a tall stockpot filled with salted water to the boil - Drop the gnudi&rsquo;s in and let them rise to the top, This will take about 3 minutes, - - Gently spoon them out with a slotted spoon, making sure to let any excess water drain off and place into a metal bowl. - Coat the gnudis with the salsa verde and some roasted cherry tomatoes then place in a bowl. - Add some crispy roasted chicken or crumbed chicken schnitzel and you&rsquo;re away!
&nbsp;

Weekends are already pretty good, but they’re even better with WA’s own, Michael Genovese and Carmen Braidwood.
This pair of local voices is ready to hear your thoughts on all the things that make Perth tick – and of course all the things that make weekends great: like sport, property news and gardening with 6PR’s own Sue McDougall.

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