Recipe

Sunday Mirror - - PUZZLES -

50g cream cheese, 50g ic­ing sugar soft­ened tsp vanilla ex­tract

20g sifted ic­ing sugar, plus Grated zest of 1 or­ange ex­tra to serve and juice of or­ange

2 slices of raisin bread, FOR THE PRALINE: but­tered on one side 50g flaked al­monds FOR THE COMPOTE: 125g caster sugar

200g blue­ber­ries Squeeze of lemon juice For the compote, put the blue­ber­ries in a pan with the ic­ing sugar, vanilla ex­tract, or­ange zest and or­ange juice, on a medium heat. The blue­ber­ries will burst and ev­ery­thing will get syrupy. Cook for 5 mins be­fore leav­ing to cool.

For the praline, gen­tly toast the flaked al­monds in a dry fry­ing pan, then tip into a bowl and leave to cool.

Add caster sugar to the fry­ing pan and cook, with­out stir­ring but giv­ing the pan the odd shake, un­til melted and golden. It will be ex­tremely hot.

Add the toasted al­monds and lemon juice. Stir well and let cool on a sil­i­cone-lined bak­ing sheet.

Once cool, either smash it or cut with a knife. Put some in a food pro­cesser and gen­tly pulse – you get some chunks and sug­ary dust.

To as­sem­ble the sand­wich, mix the cream cheese and ic­ing sugar to­gether in a bowl. Place the raisin bread but­tered side down. Top one slice with the sweet­ened cream cheese, then 2 tbsp of the blue­berry compote and a hand­ful of crushed al­mond praline.

Close the sand­wich and cook on gen­tle heat in a dry fry­ing pan un­til golden on both sides.

Re­move, sift ic­ing sugar on top and serve. ■■From Grill My Cheese by Nisha Pa­tel and Nishma Chauhan (Quadrille, £12.99) Photo: Martin Poole

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