Desserts

=**Desserts**=

The recipes posted on this page so far are:
 * ** Eton Mess **, Countdown recipe 
 * ** Gitte's Risalamande, Ruth Pretty's column, Your Weekend, Dec 12th, 2015**
 * ** Liz Ray's Apple Cream ****Lois Daish, The Listener**
 * **blueberry and lemon trifle recipe**
 * **Oak Tree Cottage Lemon Slice**

Countdown recipe 
 * Eton Mess **

Serves 4 - 6

  **Method** Beat the cream and vanilla in a bowl until the cream holds soft peaks. Fold in the meringues, zest and fruit. Pile into serving glasses (e.g. stemless spiegelau) or small bowls. Garnish with slices/pieces of fruit. <><><><><>
 * Ingredients**
 * 300 ml cream
 * 1 tsp vanilla extract (Tracy used 1 Tablespoon & that was nice too)
 * 8 Meringue Nests, crumbled
 * zest of 1 lemon
 * 400 g berries (e.g. blueberries, strawberries & boysenberries) or fresh stone fruit (nectarines or peaches or apricots) cut into quarters

Recipe courtesy Adrienne Olsen, Wellington & Gitte Sorensen, Skaerbaek, Denmark Serves 4 - 6
 * Gitte's Risalamande, Ruth Pretty's column, Your Weekend, Dec 12th, 2015**

  **Method** Put the rice and 1 1/4 cups water in a medium/large saucepan over a medium heat. Cover the saucepan with a lid and simmer for 2 minutes.  <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">Add the milk & vanilla sugar & simmer, covered, over a low heat for 40 - 45 mins or until all the rice is soft & the milk has been absorbed. <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">You may need to stir often to prevent the milk from burning, particularly during the last half hour. <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"> <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">Scrape the rice into a bowl & cool. Refrigerate overnight. <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"> <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">Next day the mixture will be solid. Break up the mixture with a spoon. <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">Whip the cream until soft peaks form. <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">Add the icing sugar & measured almond essence & gently fold together. <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">Taste to see if you would like more almond essence. <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"> <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;">Add half the cream to the rice mixture & fold together. Add the remainder of the cream bit by bit, folding in as you add. <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;">The final texture should be creamy. In Denmark apparently there's a tradition to add one of the whole almonds; the other is a 'spare'. <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;"> <span style="background-color: transparent; display: block; font-size: 14px; text-decoration: none; vertical-align: baseline;">Put the rice pudding in a pretty bowl - crystal is lovely. Traditionally the dessert is served with warm sour cherry sauce. <><><><><>
 * Ingredients**
 * <span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">1 cup short grain rice
 * <span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">1 1/4 cups water
 * 4 1/2 cups full cream milk
 * <span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">1 tsp vanilla sugar (or 1 teaspoon caster sugar & dash of vanilla extract)
 * <span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">1 1/2 cups cream
 * <span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">3 Tablespoons icing sugar
 * <span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">1 teaspoon almond essence (or to taste)
 * <span style="background-color: transparent; font-size: 14px; text-decoration: none; vertical-align: baseline;">2 whole almonds (skin off)


 * Liz Ray's Apple Cream **
 * Lois Daish, The Listener**

serves 2 -3

3 apples, peeled, cored and cut into chunks 1 heaped Tablespoon flour 4 Tablepoons brown sugar 1 teaspoon cinnamon 150mls cream or creamy milk
 * Ingredients**


 * Method**

Set oven to 190 C

Peel the apples, core & cut them into chunks. Mix the flour, sugar and cinnamon in a bowl (or the dish you're going to bake them in); toss the apple chunks in the mixture and put them in a flat baking dish (such as a pie dish) Tip in any remaining flour & sugar. Pour over the cream & put in the oven. Bake for about 30 mins until bubbly & creamy. Best warm, but also good cold. Nice served with ice cream. A good breakfast option is serving it as a topping for porridge.

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**blueberry and lemon trifle recipe** made by Lynne (née) Barwick

1 c castor sugar 300ml water zest 1 lemon 2T lemon juice 250g frozen blueberries 1T arrowroot 1T water 250ml cream 60g lite sour cream 1/2 c lemon curd 2 egg whites 75g caster sugar 1 madeira cake ( I used 2 ernest adams ) toasted almonds and icing sugar to decorate

place 1st measures sugar and water into saucepan and heat the syrup until simmering. Simmer 5 min. Remove 1/3 c syrup and add lemon zest and juice to this. Set aside to cool. Add the blueberries to the remaining syrup and cook for 1-2 min till juices start to run. Dissolve the arrowroot in 2nd measure water. Stir into blueberry mixture and cook gently, stirring continuously until syrup begins to thicken. cool (i put mine in the fridge). Whip the cream and fold in the lemon curd and sour cream. In another bowl whip egg whies then add 2nd measure caster sugar a spoonful at a time. fold together with the lemon cream. Line base and sides bowl with cake. drizzle with some of the lemon syrup. Spread 1/3 lemon cream then drizzle with 1/3 blueberry. Layer more cake and drizzle with more lemon syrup. Repeat layering. finish with layer of ceam topped with last of the blueberry. Refridgerate till needed. Sprinkle with toasted almonds and icing sugar before serving

ENJOY!!!

**Oak Tree Cottage Lemon Slice** Cuisine: Issue 85, March 2001, page 92

For the base 125g flour 90g sugar 75g cold butter, chopped into small pieces 1 teaspoon lemon zest

For the filling 4 eggs 225g sugar ½ - ¾ cup lemon juice 2 tablespoons flour

To make the base, place the flour and sugar in a food processor. Add the butter and zest and mix until the mixture forms a ball. Roll out or press into the base of a 23cm buttered springform baking tin. Bake for 20 minutes at 180 C until just turning golden.

Meanwhile, beat together for the eggs and sugar until creamy. Fold in the sugar until creamy. Fold in the lemon juice and flour. Pour this mixture over the crust and bake at 180 C for 15 minutes. Lower the heat to 150 C and bake a further 30 minutes or until the lemon mixture is set. Cool and cut into 6 – 8 wedges. To serve, dust with icing sugar and spoon whipped cream on the side.

Serves 6 – 8.