Summer
Fruits Cookbook
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The Summer Fruits Cookbook
RRP £5.99 Your price £4.99
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This
book aims to encourage people to use summer fruits such as strawberries,
raspberries, tayberries, loganberries, black and redcurrants, blueberries,
gooseberries and cherries in their cooking. In summer these fruits are
abundant and cheap to buy. As well as many and varied recipes for puddings
there are starters, main dishes, tea-time treats and preserves. The scrummy
puddings include: strawberry and kiwi fruit lemon syllabub, strawberry and
cassis sorbet, raspberry and soufflé omelette, iced redcurrant meringue,
blackcurrant and treacle pudding, loganberry and meringue ice cream pudding,
tayberry and nectarine toffee puddings. The book contains about 180 recipes
altogether.
Written
by a mother who likes to indulge in plenty of home cooking when feeding her
three hungry boys, the recipes are quick and simple to prepare. Other
cookbooks in the series also written by Charlotte Popescu are
The
Apple Cookbook, The Autumn Fruits Cookbook and The Honey Cookbook.
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SAMPLE RECIPES from The Summer Fruits Cookbook:
TAYBERRY AND NECTARINE TOFFEE PUDDINGS - Serves 4
These are delicious little puddings made in ramekins suitable for a family
supper or for a supper party. You could use raspberries and peaches instead
of the tayberries and nectarines.
Cut the nectarines into small chunks. Place the butter, sugar and cream
in a small saucepan and heat gently until the butter is melted and the sugar
dissolved. Spoon half this mixture into the base of 4 ramekin dishes and top
with the chopped nectarines and some tayberries. Mix together the
breadcrumbs, brown sugar, flour and mixed spice. Spoon some over the fruit.
Lay the rest of the nectarines and tayberries over the breadcrumb mixture
and drizzle over the rest of the buttery mixture. Bake in a preheated oven
at gas mark 4, 180°C (350°F) for 30 minutes. Cool slightly before serving
with whipped cream.
STRAWBERRY AND KIWI FRUIT
LEMON SYLLABUB - Serves 4 - 6
- 225g, 8oz strawberries
- 4 kiwi fruit, peeled
- 6 meringues, crushed
- 150ml, ¼pt double cream
- 2 tbsp crème fraîche
- 5 tbsp sweet white wine
- 3 tbsp lemon curd
Strawberries and kiwi fruit go rather well together. Kiwi fruit are an
excellent source of vitamin C.
Slice the kiwi fruit and arrange in the bottom of a serving dish. Chop
the strawberries and mix gently with the crushed meringues. Scatter on top
of the kiwi fruit. Whisk the cream, crème fraîche, wine and lemon curd
together until thick. Spoon on top of the strawberries and chill before
serving.
If you would like a copy of this book, at the site discount price of £4.99,
please complete the order form.
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