Recipe – “Melon Salad”

“MELON SALAD”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

2        ripe honeydew or Oren melons, halved, seeded and peeled

1        small red pepper, cored, seeded and sliced

2        Tablespoons lemon juice

1        Tablespoon sunflower oil

1        teaspoon ground ginger

Fresh salad vegetables (Lettuce, cucumber), to garnish

 

*Cut the melon flesh into 3/4 inch cubes and put them into a mixing bowl with the red pepper.

**Combine the lemon juice with the oil and pour over the melon.

***Sprinkle the salad with the ginger and fork through lightly to coat all the melon with dressing.

Serve on individual salad plates with a garnish of fresh salad vegetables.

** (also found on alongthebeach.wordpress.com)

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Recipe – “Orange Flower Creams”

“ORANGE-FLOWER CREAMS

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

6        egg yolks

2         oz. Vanilla sugar

1        teaspoon corn-flour

1/2    oz. Powdered gelatine

3        Tablespoons water

3/4     pint single cream

1        Tablespoon orange-flower water

1        orange, thinly sliced, to garnish

 

*Put the egg yolks, sugar and corn-flour in a heat-proof bowl.  Set over a pan of simmering water (the base of the bowl must not touch the water) and whisk until the mixture is thick and pale.

**Put the 3 tablespoons water in a small saucepan and sprinkle the gelatine over.  Leave for a few minutes until spongy, then melt over a very gentle heat (on no account allow the gelatine to boil) and stir it into the egg yolk mixture.

***Bring the cream to just below boiling point and whisk into the mixture with the orange-flower water.

****Pour the mixture into ramekins and chill in the refrigerator for 2 – 3 hours or until set.

*****Decorate the orange-flower cream with orange slice sand serve with Langues de chat.

Recipe – “Langues De Chat”

“LANGUES DE CHAT”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

3                eggs

3-1/2        oz. Vanilla sugar

3-1/2        oz. Plain flour, sieved

 

*Whisk together the eggs and sugar until thick and creamy.  Fold the flour into the creamed mixture, using a large metal spoon, lightly but thoroughly.

**Place the mixture in a piping bag fitted with a plain nozzle and pipe 2 inch lengths on to non-stick silicone paper.

***Bake in a pre-heated hot oven for 7 minutes, until light golden.  Allow to cool for a few minutes, then carefully transfer the biscuits to a wire rack to cool completely.  The biscuits will keep well in an airtight tin for up to a fortnight.

 

Prep time – 15 minutes

Cooking – 7 minutes

Oven – 400 degrees Fahrenheit

— 30 biscuits

Recipe – “Tomato and Basil Salad”

“TOMATO AND BASIL SALAD”

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

1-1/2         large ripe tomatoes, sliced

Freshly ground black pepper

1/2            teaspoon sugar

3                Tablespoons olive oil

1                Tablespoon white wine vinegar

2                Tablespoons fresh basil, cut into thin strips

1                sprig basil, to garnish

 

*Arrange the tomato slices neatly overlapping on a large flat serving dish.   Season with plenty of pepper and sprinkle over with the sugar.

**Combine the oil and vinegar and spoon evenly over the tomatoes.  Leave to stand for 1 hour.  Just before serving, scatter the basil over the tomatoes.

Serve garnished with basil sprig.       Prep – 10 minutes

 

Recipe – “Iced Sunshine Tea”

“ICED SUNSHINE TEA”

“Food for Thought” – by Colour Library Books

 

4          oz. granulated sugar

½         pint of water

Rind of 1 lemon, pith removed

3          tbsps. Earl Grey tea leaves

2          pints cold water

 

Combine the sugar and water in a heavy-based saucepan and stir to mix.  Add the lemon rind and bring slowly to the boil, swirling the pan occasionally to help dissolve the sugar.

 

Simmer until the sugar dissolves completely.  Remove the lemon rind and allow to cool.  Store in the refrigerator.

 

To make the tea, combine the tea leaves and water in a glass jar.  Cover and set out in the sun for at least 5 hours.  Alternatively, place in the refrigerator overnight.