Roll on Summer! My favourite time of the year. I’ve already jet-washed the deck, brought the table and chairs out from under their cover in the shed, given them a wash as well, The love-seat has been spruced up and the parasol is just waiting to be raised, ready for this lady to be able to sit under it, feet up on another chair, great book in one hand, a Gin & Tonic with Ice and a Slice in the other! SIGH! All I need now is the bloomin weather.
One of the things I especially look forward to are the family Barbecues that take place. We, as a family, don’t really go to the pubs here in the UK anymore. We leave that to the kids nowadays (18 yrs old to drink) As I have 6 brothers and they all live locally,plus my own 6 Gorillas and their families. (At the last count there were 62 family members just on my side alone!) Thank goodness I am married to a Londoner, all his family are way down South, too far to come to our family barbies. LOL. There would be no room!
Now, no way would I ever attempt to presume that the Brits hold better barbecues than Americans, Australians, or anybody fortunate to live in other lovely hot countries where you are bathed in almost year round sunshine, (One only has to see the size of those steaks you slap onto the griddle when watching our television screens, It makes our Sausages, Burgers etc seem very insignificant in comparison. But…….I thought there may be one or two dishes that you may not have heard of, or perhaps never tried, which I personally love doing or taking along to our family get-togethers in the Summer. One of which seems to be a favourite with the Men and Boys, It’s a bit calorie-laden for the women and stick-thin granddaughters and nieces. (although, truth be told, I still see them sticking a spoon into the dishes that the men/boys are holding).
So, if you would like to try this dessert, here below is the recipe. I originally got the recipe 4 years ago from an article in one of our daily papers, The Telegraph, by Leah Hyslop, and ever since, is the one I swear by as my favourite when making it.
CLASSIC ENGLISH SUMMER DISH - ETON MESS.
Legend has it that Eton Mess was invented when a over-excited dog accidentally crushed a meringue dessert being taken to Eton College for a picnic.
Whether or not this canine story is true, this delicious jumble of soft whipped cream, chewy meringue and ripe Strawberries are an absolute delight for dessert
.
Hope you enjoy this if you try it.
YOU WILL NEED: (to make 4)
You can imagine how many I have to do!) LOL. Thank goodness it’s easy.
450 grams Strawberries, quartered
1 Tablespoon Caster Sugar
4 shop bought meringue nests - broken up (or make your own - see below)
400ml Double (heavy) Cream - lightly whipped.
METHOD
Whip the cream with the sugar until softly whipped. Don’t over-whip it though, you do not want stiff peaks.
Break the meringues into pieces and fold into the cream.
Put half of the Strawberries into a bowl. Crush gently with a fork or back of spoon so some of the juices are released. Mix into the cream and meringue mixture.
Divide the mixture into individual sundae glasses or a large trifle bowl if you prefer.
Put the remaining Strawberries on top as a garnish. Wallah, it’s that easy.
ETON MESS 3 OTHER VARIATIONS.
Peach, Pistachio and Honey Eton Mess - Replace the strawberries with two ripe peaches sliced up, Top these with a sprinkling of Pistachio nuts and a drizzle of Honey
Tropical Eton Mess - Instead of Strawberries, pop in the flesh of two ripe Mangoes (cut up into bite size pieces, and the pulp of 3 x passionfruits.
Chocolate and Cherry Eton Mess - Instead of Strawberries, use a punnet of Cherries (de-stoned and halved), Stir in 2 x Brownies crumbled into pieces. Scatter some toasted almonds on top (if you have them).
MAKING YOUR OWN MERINGUE
2 Egg Whites
100 grams Caster Sugar
Preheat your oven to 120 / 250 / gas ½ .
Line a baking sheet with greaseproof (parchment) paper
Put the egg whites into a clean dry bowl and whisk until it forms stiff peaks. Add the sugar a spoonful at a time and continue to whisk until the mixture is shiny and thick.
With a dessert spoon, spoon globs of the mixture onto the baking tray leaving space between them. You should make about 6.
Put the tray into the centre of the oven and bake untouched for 90 minutes to 2 hours.(until the meringues are crisp on the top and come away easily from the baking paper
Leave them to cool completely.
You could for a change, put a tablespoon of strong expresso or cocoa powder into the mix to make a flavoured meringue.
Enjoy”