Cooking is a taste of
purgatory in the current heat wave and even if you take the trouble
to cook ,the chances are no one will want to eat. Here are a couple
of my favourites in hot weather,they are adapted from old English
recipes and are perfect for sultry days.
MINT SORBET
6 large sprigs of mint
3oz caster sugar
half a pint of water
the juice of a large
lemon
1 egg white
a few tiny sprigs of
mint to decorate
Wash the mint and shake
it dry. Put the sugar and water in a pan and boil until the sugar has
dissolved,then drop in the mint,cover the pan and turn off the heat.
St and for twenty
minutes to allow the mint to infuse then taste. If you think the
flavour is not strong enough,bring the liquid to the boil again then
turn off the heat and stand for a further ten minute....this should
do the trick.
When the flavour is
strong enough,strain the liquid in to a rigid container, add half the
lemon juice and leave to cool. Next refrigerate the mixture until the
sorbet is half frozen.
Beat the egg white
until it is stiff then fold it in to the sorbet and freeze until the
mixture forms a firm mush.
To serve spoon into
glasses and decorate with the small sprigs of mint.
LAVENDER SYABUB
This lovely summery
dish has its roots in the past and over the years it has changes very
little,try this if you want to impress.
4 fl oz water
4 large heads of fresh
lavender
4 oz caster sugar
juice of half a lemon
12 fl oz double cream
3 tablespoon dry white
wine
Boil the water and pour
on to the lavender and leave to infuse for twenty minutes.
Strain the lavender
water and pour in to a small saucepan,add the sugar and bring the
syrup to the boil. Continue boiling for 1 minute. Cool the syrup
,pour in to a deep bowl and ad the lemon juice and wine.
Using a hand whisk
slowly add the cream to the wine mixture and beat until a the mixture
forms soft peaks.
Spoon in to glasses and
stand in a cool place until needed
Serve with crisp thin
biscuits.
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