Raspberry Eton Mess

This is a lovely pudding.. for a perfect summery day, this is our pudding for after our dinner tonight πŸ˜‰

Oh and you can see my craft workshop at the top right hand side of the garden!

Recipe :-

  • 1 x Carton of Double Cream
  • 2 Tablespoons of Icing Sugar
  • 2 x Punnets of Raspberries
  • Broken up Meringue Nests
Method :-
  1. Add the cream and icing sugar to a mixing bowl and Whip the cream until thick
  2. Add the Broken up meringue nests and stir in with a spoon
  3. Add the raspberries and stir in with a spoon
  4. Refrigerate.
  5. Serve
  6. Enjoy πŸ™‚

Raspberry Pavlova

for the Merangue:

  • 250g Caster Sugar
  • 4 egg whites
  1. Place the egg whites in a mixing bowl until you get to the soft peak stage
  2. Add the sugar one tablespoon at a time until fully mixed
  3. Place on parchment paper on a baking sheet
  4. bake at 140 degrees C Gas Mark 1 for 1 hour

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For the Cream:

  • 1 large carton of double cream
  • 3 tablespons of icing Sugar
  1. Put the cream in a mixing bowl and whilst it is whizzing round add the icing sugar
  2. Whip until soft peaks are formed.
  3. Smooth over the top of the merangue
  4. cover with raspberries and dust with icing sugar

Topping:

  • Fresh Raspberries
  • A dusting of Icing Sugar

Roasted Tomato, Garlic & Basil Soup..

I had excess tomatoes left over from last weeks trip to the farm shop, so I thought i’d make a nice spot of tomato soup.

Ingredients:

6 Large Vine Tomatoes

6 Cloves of Garlic

A good glug of extra virgin Olive Oil.

A handful of shredded fresh basil leaves.

Some herbamare Salt and crushed black pepper to season.

Method..

  • Take an oven proof dish and place the tomatoes into it.
  • Scatter 6 cloves of garlic in amongst the tomatoes (leave the papery skins on)
  • cover with a generous amount of olive oil
  • slow bake in a medium oven for a couple of hours until the tomatoes are soft and the garlic is squidgey.
  • Carefully take the skins off the tomato and garlic and put into a saucepan.
  • Add enough water to cover and simmer
  • Either add a vegetable stock cube / powder and seasonings & shredded basil, allow to cook through for 5 mins.
  • Blitz to liquidise, pass through a sieve to remove seeds then return to the panΒ and add some double cream, heat through and stir it thoroughly,
  • to serve you can add a switl of cream and some finely chopped basil leaves.

Serve immediately… serves 2 (big bowls) or 4 (Small bowls)

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Homemade Butter

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I made butter this afternoon and I cant believe how easy it is to do!

All you need isΒ one 600ml carton of double cream.. pourΒ the creamΒ into a food mixer with a whisk attachment…. turn on to med-high for around ten mins…

1. First it turns to thick cream

2. Then it goes like scrambled egg

3. Then all of a sudden it comes together inside the ball whisk and seperates from the liquid, giving you butter and butter milk!

4. I seperated the buttermilk into a small jug

5. I turned out the butter onto a clean square of muslin and gave it a good squeeze, to remve the last of the buttermilk..

6. Turned it out onto a wooden chopping board and took 2 large wooden spoons to pat it into shape.

I will be using the buttermilk to make scones or muffins with later on today..

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