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Wealden Times | WT177 | November 2016 | Christmas Gifts supplement inside

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Food<br />

No Time Instant Desserts<br />

We’ve often found ourselves in the position of having to<br />

magic up a dessert out of nowhere. Though a block of decent<br />

chocolate and/or dried fruit can go a long way, so many men<br />

(sorry, people) still seem to have that awkward, after-dinner,<br />

dessert-shaped hole to fill. But with a bit of forethought and<br />

a well-stocked freezer and pantry, any of these can be created<br />

in 5 minutes.<br />

Ice Cream Sandwiches<br />

Ice cream sandwiches can be as tastefully restrained or over<br />

the top as the combinations of biscuit and ice cream you<br />

choose: shortbread biscuits with berry sorbet, chocolate<br />

biscuits with cookies and cream ice cream, choc-chip cookies<br />

with peanut butter ice cream … Bigger biscuits are easier to<br />

sandwich, while an array of different flavoured, smaller ones<br />

looks cuter.<br />

You need to soften the ice cream a bit so that it can be<br />

spooned onto the bottom layer of biscuit. Press down with<br />

the top biscuit and neaten around the edges with the flat of<br />

a knife. Pop each sandwich back into the freezer as you go,<br />

until you’re ready to serve.<br />

Hazelnut Affogato<br />

This is insanely simple and delicious, as long as you have<br />

hazelnuts and hazelnut liqueur in the pantry. Make a shot<br />

of coffee for each of your guests. Spoon a scoop of vanilla<br />

ice cream into however many shatterproof tumblers or cups<br />

you need. Pour 2 tablespoons of hazelnut liqueur over the<br />

top, followed by the hot espresso and sprinkle with roasted,<br />

skinned, crushed hazelnuts.<br />

Sparkling Slushy<br />

A sparkling slushy makes a refreshing end to a summer<br />

dinner. If you’re making it for kids as well, you can substitute<br />

lemonade for the sparkling wine. You’ll need a couple of<br />

different bought sorbets and a bottle of sparkling wine.<br />

Spoon a scoopful of each of two sorts of sorbet (strawberry<br />

and lemon, raspberry and peach, passionfruit and mango –<br />

whatever tickles your fancy) into tumblers or glass bowls. Top<br />

with sparkling wine (or lemonade) and serve, with spoons.<br />

145 wealdentimes.co.uk

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