After just over seven weeks on the trail, I have been at home for five fairly inactive days and I cannot stop eating. Who am I to complain? After too many nights sitting in the tent with the rain pouring down, preventing me from cooking a proper meal, I still have the taste of Pot Noodle in my mouth. One of the delights of being back at home is being able to make some decent food.
Proper Sunday lunch is a must in our house and at the weekend I like to have the full 3-course experience with a nice bit of roast. My father-in-law, who joins us almost every week for the Sunday nosh-in, loves a good pudding and I like to come up with new experiences for him. Today we enjoyed fresh Raspberry Custard Tarts with home-made chocolate and peppermint ice-cream.
Rather than baked custard tart, I used a nice, very thick, cold traditional custard, heavy with the scent of frest vanilla, set in a short crust pastry mould. To contrast with the sweetness of the custard, there was a nice serving of sour cream on the raspberries, which gave it that slightly jaw tightening experience as the two soft creams collided. To make the ice-cream, I doubled up on the mint flavour using a nice, rich peppermint oil, as well as a slab of Scottish-made, grated, dark mint chocolate. The addition of fresh mint from the garden fair made it zing! It is never worthwhile just making one or two wee tarts, so I always make about eight. With the kids no longer at home and Joanna away gallivanting for the weekend, there was only Dick and I to do justice to the fare. What is a man to do but get down to it and do his duty.
Proper Sunday lunch is a must in our house and at the weekend I like to have the full 3-course experience with a nice bit of roast. My father-in-law, who joins us almost every week for the Sunday nosh-in, loves a good pudding and I like to come up with new experiences for him. Today we enjoyed fresh Raspberry Custard Tarts with home-made chocolate and peppermint ice-cream.
Rather than baked custard tart, I used a nice, very thick, cold traditional custard, heavy with the scent of frest vanilla, set in a short crust pastry mould. To contrast with the sweetness of the custard, there was a nice serving of sour cream on the raspberries, which gave it that slightly jaw tightening experience as the two soft creams collided. To make the ice-cream, I doubled up on the mint flavour using a nice, rich peppermint oil, as well as a slab of Scottish-made, grated, dark mint chocolate. The addition of fresh mint from the garden fair made it zing! It is never worthwhile just making one or two wee tarts, so I always make about eight. With the kids no longer at home and Joanna away gallivanting for the weekend, there was only Dick and I to do justice to the fare. What is a man to do but get down to it and do his duty.