Caroline Eden’s pink, warm and funky strawberries
The tiny pea-sized strawberries that develop in the Kure Mountains close to Safranbolu in Turkey are a lot extra flavourful than the plastic-searching strawberries 10 instances their size that supermarkets favor. They reminded me of an unusual strawberry pudding we’d enjoyed in summertime Istanbul. It became easy, thick yogurt with a chili strawberry compote on top – candy, hot and funky.
dried árbol chili or similar 1
strawberries 200g, rinsed, hulled and chopped into 1-2cm pieces
caster sugar 50g
lemon juice a squeeze (optional)
thick yogurt 150g
cream cheese 150g
mint leaves to beautify
First, cut open the chili, commencing the stem and discarding the seeds. Toast the chili, opened flat out, in a hot, dry pan until the nutty aroma is released, then region the chili in a mortar and overwhelm it with a pestle.
Next, location the hulled strawberries in a heavy-bottomed pan. Add the chili to the strawberries, leaving out any large uncrushed portions, in conjunction with the sugar, and stir to combine. Heat the combination over a reasonably excessive heat until the sugar melts and starts to bubble. Bring to the boil, then lessen the heat and simmer for 15 mins, stirring sometimes and retaining an eye fixed on it – be ready to do away with the aggregate sooner if the strawberries start collapsing. You want the strawberries to kind of preserve their form. Remove from the warmth and permit to cool. If it’s too sweet, upload a little squeeze of lemon to counter the excessive sweetness.
While the strawberries are cooking, whisk collectively the yogurt and cream cheese in a blending bowl until easy. Then cowl the bowl and location in the refrigerator to sit back.
When the strawberries are cool and also you’re geared up to serve, fill 4 tumblers or small bowls with the yogurt aggregate and spoon over the chili-strawberries. Top with a few whole mint leaves.
From the Black Sea with the aid of Caroline Eden (Quadrille, £25)
Nigella Lawson’s on the spot chocolate mousse
Normally, you want to make chocolate mousse an amazing few hours, or better still an afternoon, earlier than you need to eat it so that the egg yolk units and the whisked whites permeate everything with air bubbles. Forget that: right here we have no yolks, no whites, no whisking, no ready.
Lack of uncooked egg, incidentally, additionally method which you might be happier giving this mousse to small children, although I absolutely sense they shouldn’t be the best beneficiaries.
mini marshmallows 150g
butter 50g softened
precise darkish chocolate 250g (minimum 70% cocoa solids), chopped into small pieces
hot water 60ml, from these days boiled kettle
double cream 1 x 284ml tub
vanilla extract 1 tsp
Put the marshmallows, butter, chocolate and water in a heavy-based totally saucepan.
Put the saucepan on the hob, over warmness, though maintain it pretty mild, to melt the contents, stirring each from time to time. Remove from the heat.
Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate aggregate till you’ve got a smooth, cohesive aggregate.
Pour or scrape into 4 glasses or ramekins, about 175ml each inability, or 6 smaller (125ml) ones, and sit back until you need to eat. The sooner the better!
From Nigella Express with the aid of Nigella Lawson (Chatto & Windus, £25)
Uyen Luu’s banana fritters
My mum used to make banana fritters frequently as a frugal, simple, use-up-bananas, easy-to-please dessert. They’re coconutty and crisp at the outdoor, yet candy and meltingly soft at the internal. This is a lovely dessert to percentage after a night meal – though I should honestly devour a lot of these up in the front of the tv, as quiet as something. And though I like to serve them straight away after cooking, they’re also true bloodless, or reheated inside the oven. The batter may be used to make pineapple or other fruit fritters.