Summer Entertaining recipes

Parmesan stuffed eggs with toasted almond
This dish would be great served with a platter of Italian cold meats

4 hard-boiled large eggs, peeled
2 tbsp mayonnaise
60ml extra-virgin olive oil
30g freshly grated parmesan cheese
2 tbsp finely chopped toasted almonds
Sea salt and freshly ground black pepper
8 toasted almonds (garnish)

Cut the eggs in half lengthwise and use a thin, sharp knife to take a tiny slice from the bottom of each half so it will sit firmly in place after stuffing. Scoop out the yolks with a small spoon and place in a small bowl. Set the whites on a platter.

Mash the yolks with a fork until smooth. Mash in the mayonnaise.

Stir in the oil, a drizzle at a time, until it is completely incorporated and the mixture is soft and fluffy. You may not need all the oil. Stir in the Parmesan and chopped almonds. Season to taste with salt and pepper.

Using a small spoon, stuff the whites with the yolk mixture. Top each half with an almond. Serve immediately or chill.

Per egg half: Carbohydrates 0.7g; Protein 4.8g; Far 14.5g; Calories/kjs 153/640

Makes 8 halves

All these recipes are from The Low-Carb Gourmet (Pan Macmillan).
Author and chef Karen Barnaby tried countless diets without any success. It wasn’t until she tried a low-carb lifestyle that she managed to keep the weight off. In the book The Low-Carb Gourmet, there are 80 easy-to-prepare recipes that are healthy and delicious.
RRP $35

Wine suggestions from Winsor Dobbin
Petaluma 2005 Hanlin Hill Riesling – The 2005 vintage was an outstanding one in the Clare Valley, the region that produces many of our classiest rieslings. That means 2005 rieslings are well worth seeking out ? particularly this little gem, which is bone dry and perfect with hors d?oeuvres or as an aperitif. You?ll find concentrated apple and lime flavours on the palate and some lovely acid and minerality. Formidably good. $22.

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