If you’re not going out for Valentine’s Dinner and plan to ‘do’ dinner at home, this dessert is less complicated than people think and is a perennial favourite
Servings
2 (some left over — or a little bit for gate crashers!
Prep. time:
20 mins
Cook:
8/10 mins
Difficulty:
Fairly Simples
Ingredients
200/250 gms of pre cooked vanilla sponge
50 gms fresh raspberries lightly chopped
50 gms fresh strawberries lightly chopped
3/4 balls vanilla ice cream
4 egg whites
275 gm castor sugar
Puréed Fruit Compote (bag of frozen summer berries will be fine)
Glass of Kirsch (you could use brandy which is probably more likely to be in your cupboard)
Step by Step Instructions
Step 1
Cut the block of sponge into two circles (Drizzle some Kirsch or Brandy over the sponge)
Place the remaining corners on top of one circle.
In a bowl mix together the softened ice cream with the chopped raspberries and strawberries (keeping four whole ones for garnish)
Place the ice cream mix into the hole in the sponge and cover with the second circle. Place in the freezer.
Step 3
Remove the sponge from the freezer and decoratively cover the sponge with the meringue mix, leaving a ‘dent ‘ in the top of the mound with the underside of a serving spoon. Place the whole fruits decoratively around and into the bottom of the meringue. Replace in the freezer.
Step 5
Keep the Alaska on the serving plate. Pour over the fruit purée leaving the indent at the top empty. Ignite the Kirsch/Brandy and pour in the hole and serve immediately
Serve with a glass of dessert wine/ice wine or Cava/Champagne. Happy Valentines.
And remember, “if one rose says I love you — think what a bunch will do”
Bon Appetit
Step 2
Meanwhile, beat the egg whites until thickened then fold in the castor sugar
Step 4
Place the frozen Alaska in a very hot oven (225 C/Gas 6) until golden brown (8/10 minutes)
(in some ovens you may have to turn the dish around to stop it ‘catching’)
Heat the purée of fruits. In a separate pan, heat the Kirsch or Brandy.
Inroduction
My French Onion Soup
By: Garry Waite
My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.
Servings
6 – 8
Prep. time:
20 mins
Cook:
1 hr
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Servings
6 – 8
Cook:
1 hr
Prep. time:
20 mins
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Step by Step Instructions
Step 1
In a large pan sauté off the onions, garlic, bacon and apple
Step 3
When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.
Step 5
Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.
Step 2
Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.
Step 4
Add 2 litres of water and the tomato purée.
Step 6
TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown.
Bon Appétit !
