Robin Kitchen, inspiring great home cooking...

Delicious Italian pizza...

Robins Kitchen's recipe for a great steak

Heat the olive oil in a Baccarat 3 in 1 pan. Add onion & garlic. Cook over low heat for 3 minutes or until soft, but not coloured. Add the rice, stirring until each grain is coated with oil.

Combine the minced meat, onion, egg, bread crumbs and garlic and season with paprika and sea salt. Mould 2 tablespoons of mixture into balls and place on a tray. Set aside.

Preheat oven to 120°C. Place the cream in a saucepan and add the vanilla seeds and pod. Place over medium heat and bring to scalding point, then remove from heat. Set aside to infuse for 5 minutes.

Place egg yolks and caster sugar in a bowl and beat immediately with electric hand beaters for 2-3 minutes or until pale.

Place raspberries in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds -- you will have approximately 2 cups red raspberry purée; reserve.