Wealden Times | WT177 | November 2016 | Christmas Gifts supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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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