Kitchen gar­den cook

Me­lanie John­son ex­plains how to whip up a straw­berry, rose and pis­ta­chio dac­quoise

Country Life Every Week - - Contents -

Overnight straw­berry por­ridge

Put a few ta­ble­spoons of por­ridge oats into a Kil­ner jar, pour in enough al­mond milk to just cover them along with a driz­zle of maple syrup. Seal the jar, leav­ing to re­frig­er­ate overnight. In the morn­ing, add a hand­ful of fresh, chopped straw­ber­ries and a cou­ple of ta­ble­spoons of nuts and seeds, such as pump­kin and sun­flower seeds, lin­seed, al­monds, pis­ta­chios and wal­nuts. Mix well and top with a dol­lop of yo­ghurt be­fore eat­ing.

Su­per-speedy straw­ber­rycheese­cake pies

Cut sheets of ready-rolled short­crust pas­try into 4in cir­cles. Dol­lop a spoon­ful of cream cheese onto each one, add a cou­ple of chopped straw­ber­ries and a sprin­kling of sugar, then brush the edges with beaten egg, be­fore seal­ing with a sec­ond pas­try cir­cle on top. Mark the edges with a pat­tern and brush the tops with more egg, then bake in a hot oven for about 20 min­utes or un­til golden. Sprin­kle with a lit­tle brown sugar while they’re warm and serve, but be care­ful when eat­ing them— the fill­ing will be hot!

Fresh straw­ber­ries and rose­mary ice cream

(above) Heat in a saucepan 250ml of dou­ble cream, 200ml of milk, 100g of caster sugar, a vanilla pod and a sprig of rose­mary. Bring to a near boil, then leave to cool. Heat the cream mix­ture again, then pour it over 3 egg yolks, whisk­ing con­tin­u­ously. Re­turn the mix­ture to a clean pan and heat un­til it thick­ens and coats the back of a spoon. Pour into an ice-cream ma­chine and leave to churn. Once ready, serve with fresh straw­ber­ries.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.