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Rose Scented Meringue with Marinated Berries and Vanilla Labneh


4 fresh egg whites

¾ cup caster sugar

Pinch of cream of Tartar

½ teaspoon Vanilla paste

½ teaspoon Rosewater


Preheat oven to 120°C.

Place the egg whites and cream of tartar into a bowl of an electric mixer and whisk until soft peaks form.

Gradually add the caster sugar 1 tablespoon at a time and whisk until the sugar has dissolved.

Add Vanilla paste and rosewater, mix to combine.

Line baking trays with non-stick baking paper and spoon the meringue mixture in mounds on the tray.

Place meringues in the preheated oven and reduce the temperature to 100°C and cook for 1 hour.

Turn oven off and allow the meringues to cool in the oven.


Vanilla Labneh 


200ml natural yoghurt

2 tablespoons caster sugar

½ teaspoon vanilla paste

In a small bowl stir the sugar and vanilla into the yoghurt.

Line a colander with cheese cloth and pour in yoghurt mixture.

Set the colander over a bowl o catch the moisture and place the fridge for 24 hours.

After draining for 24 hours, stir the mixture ands tore in a covered container in the fridge until ready to use.

Marinated Berries 


250g frozen berries

2 tablespoons caster sugar

Zest and juice of 1orange

4 dried rose buds

Combine all ingredient into a large bowl.

Stir to combine and allow to marinate overnight.


NOTE: Light Cooking ST motor