I read in the Evening Standard this week that Delia Smith advocates no less than six types of frozen potato in her new book “How to Cheat at Cooking”. This in addition to ready–cooked mince. So you have all you need to hand to create a delicious Shepherd’s Pie; as DH pointed out, “Why not just buy a ready-made Shepherd’s Pie in Tesco’s?” It strikes me that this is a step too far- do you need a book to tell you how to cook convenience food (which presumably comes with cooking instructions)? It’s on a par with the little signs next to the hand soap dispenser in the loos at Orpington Hospital telling you how to wash your hands*.
I am all in favour of a few shortcuts, when needed, but surely it takes as long to reheat pre-cooked mince as it does to cook it? As chocolate is currently dessert-non-grata, I have been slaving away in the kitchen to come up with a dessert replacement that is both satisfying and, vaguely, healthy (it contains fruit doesn’t it?) It’s not that hard to make but it has been very well received chez Godd-esque. And I think I may even challenge Delia for her spot on the rostrum with it.
Super Fruity dessert
Ingredients:
· 600g frozen summer or black forest fruits (or about two punnets of fresh)
· 400ml double cream, whipped
· 200ml Greek yogurt
· Brown sugar and flaked almonds for topping
Method:
If using fresh fruit (i.e.: strawberries, blueberries), wash, slice and bung in an oven dish (approx. 20 cm sq), sprinkle with 2 tbsp sugar and put in the oven at 200C for about 15 mins. If using frozen, put in oven dish and leave to defrost.
If using fresh fruit (i.e.: strawberries, blueberries), wash, slice and bung in an oven dish (approx. 20 cm sq), sprinkle with 2 tbsp sugar and put in the oven at 200C for about 15 mins. If using frozen, put in oven dish and leave to defrost.
Beat cream in a mixer, or by hand, until peaky, then beat in yogurt. Spread mix over the top of fruit, sprinkle with a good few tablespoons of brown sugar (to create Creme-Brulee-style top) and put under a hot grill until sugar has caramelised. Sprinkle with almonds and serve!
*In case you have forgotten:
1) Wet your hands under the tap. Take care that the water isn’t too hot as it may scald.
2) Pump soap dispenser to release liquid soap into hands.
3) Rub hands together well to create a good lather.
Kelly, as always you come to my rescue! I need something to dazzle the Canadians with and this recipe is perfect..I especially like the word “bung” as it’s my technical level! I’m also making some cinnamon and lemon cakes for Sunday, I shall keep you posted!
Tar! EEEEK. Will that come off?
Thanks for the handy tips. Why buy a Delia Smith book when we have you. I’m getting excited about cooking in my new kithchen!
Crystal xx
And so you should CJ_ glad to know I’m not the only one that is delirious with excitement at a new kitchen. You will be pleased to know that, after a few goes, all the tar came off. Feeling very smug!
Thanks for the vote of confidence NMOO. I am a fan of the term bung when the recipe is nice and simple…made it with nectarines and passion fruit last night, which was also very tasty.
I’m with you on Delia….what is going on??? Has she lost the plot?
Great interview with her in the Observer last weekend – Lynn Barber took her (and her stupid new book) apart. I don’t think I’ll be buying it somehow!
Cheers for the recipe…mmmm, sounds delicious. Am trying to resist the double cream though due to Wedding Dress Diet…arrggh!
I confess I never bothered to diet for the wedding dress. It’s the reason it still fits now…or did, before I got knocked up!
Lucy Diamond has it right – she’s absolutely lost the plot
Lucy Diamond or Delia? Hey Silvana, how’s things?
Sounds delicious Kelly – though if you want to go one step further and serve up a dessert I love, simply defrost the summer fruit / fruit of the forest in a nice glass bowl with a fair drop of cassis (in moderation if you are pregnant, to taste if not) thrown in and serve.
With cream – obviously…