Take any fruit (but the bitter ones like gooseberry and rhubarb work well).
Whipped double cream.
Mixture is ½ fruit (crushed and sweetened if needed), ¼ cream, ¼ custard (this can be made or use a ready made pot). Combine all the ingredients and chill till ready to eat. They can be in small pots or in one large dish for serving at the table. Serve with boudoir (or similar) biscuits.
Courgette & Tomato Bake
500g courgettes cut into 0.5cm slices,
225 g tomatoes skinned and chopped
1 tablespoon chopped parsley,
1 clove of garlic skinned and crushed
½ teaspoon sugar,
50 g cheese grated,
7 tablespoons of fresh white breadcrumbs – mixed together.
Put the courgette slices into a colander, sprinkle with salt and allow to drain for about ½ hour. Melt 50g of butter in a frying pan and add the courgettes, cook until soft and transparent. Then place in an oven proof bowl. Melt the remaining butter and add the tomatoes, parsley, garlic, sugar and pepper. Cook to a thickish paste, check seasoning and then pour over the courgettes. Sprinkle the cheese and breadcrumb mix over the top and then brown under the grill. Great on its own or as a vegetable side dish.
Lemony prawn and courgette tagliatelle
For all those people that are about to have a surfeit of courgettes! A really refreshing and simple dish https://www.bbcgoodfood.com/recipes/lemony-prawn-courgette-tagliatelle
prawns (raw or pre cooked can be used),
chilli (or chilli flakes),
Fry the courgettes, add the chilli and garlic. Cook the tagliatelle. Add the other ingredients to the courgette mix and cook, then stir in the pasta. Serve with a glass of chilled white wine.
Chicken with asparagus and lemon crème fraîche sauce
2 tbsp oil,
6 small chicken breasts, boned, skinned
6 banana shallots, quartered lengthways,
30g/1oz plain flour,
400ml/14fl oz chicken stock
1½ tbsp chopped lemon thyme leaves,
12 asparagus spears, woody ends snapped off
1 large lemon, juice only,
200ml/7fl oz full-fat crème fraiche
2 tbsp chopped parsley,
salt and freshly ground black pepper
Preheat the oven to 180C/160C Fan/Gas 4.
Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.
Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5–10 minutes or until lightly golden-brown.
Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan. Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.
Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top.
Just add some new potatoes to finish the dish.
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