Who am I?

I've been really excited over this past week or so with a group that I have joined on Facebook. No, it's not one of those game groups . . . but a group that has been started regarding a Reunion for all the kids I grew up with that used to hang out at the Rec Centre on the base I lived on when I was a girl/teen, and also the kids I went to junior and senior highschool with.



It's been wonderful catching up with old names and seeing what's going on in their lives. It's also been a bit sad as I discover old friends who have passed on and at such young ages . . . but all told, it's been a lot of fun. I'm not sure if I will be able to attend the reunion or not, but in the meantime I am really enjoying the group.







This got me to thinking though . . . and you know how that goes! It's been really interesting that on this group there are no "Crowds," like there used to be in High School . . . No "cool" kids, or "in" crowds . . . no "geeks" or "squares" . . . just a bunch of adults who are genuinely happy to be in touch with each other again and sharing all their memories . . . coming together on the common ground that seals us all together . . . school days and youth. It's pretty special.







It's like, now that we are all older and more mature, we are connecting on an inner level instead of the superficial level we once connected on. It's no longer important what anyone looks like, or dresses like . . . the person inside is shining through, and that's pretty special.



If all we ever do is to look at the outer shell of people, we would find that we are not all that unique really. There are lots of people with brown hair and brown eyes, or blonde hair and blue eyes . . . grey hair and loads of wrinkles, short or fat, thin or tall . . . those qualities in and of themselves do nothing much to distinguish us one from another, or to make us unique.



Who I am isn't the colour of my eyes or my hair . . . it's not whether I am skinny or robust, short or tall . . . it's the soul that lurks beneath this skin of mine . . . that part of me that is Divine and created by an all seeing, all knowing, understanding, and loving Heavenly Father. I've always been there, beneath my surface.







I am a work in progress . I am not the same person inside that I was 20 years ago . . . not even the same person inside that I will be 10 years hence. I am evolving, changing, becoming . . . hopefully better, hopefully becoming more like my Heavenly Father . . . with every challenge in life that I meet and conquer, with every act of Service that I perform, with all the love that I share with my fellow beings, etc. I was never a bad person, I don't think . . . but I am a better person now than I was then, and I will be a better person tomorrow than I am today.







That's what life is all about isn't it . . . it's about change and challenge, and becoming a better "me." Learning and growing, day by day and year by year, fulfilling the measure of our creation bit by bit . . . a beautiful journey which hopefully will take us back into our Heavenly Father's presence one day. It's not so much who I am . . . but who I am becoming, and that, my friends, is a very beautiful work in progress. ♥ ☺ ♥



Just my thoughts this morning.







I am going to share with you an oldie but a goodie this morning. This is a dessert I often made for the luncheons and dinner parties we used to have up at the Big House when I worked there. I always had to make several desserts so that the guests could have a choice. This was a favourite. You get a delicious lemon cakey like pudding on the bottom and an almost lemon curd on the top. We always served it with a raspberry coulis, but you needn't if you don't want to. A dollop of whipped cream goes very well!







*Little Lemon Soufflé Cakes*

Makes 6

Printable Recipe



These wonderful little cakes make a lovely light finish to any meal. Delicious tart lemon flavour combined with a sweet raspberry coulis base make for a delightful conclusion. Try them at your next dinner party. Your guests will love you!



nonstick cooking spray

3 TBS butter, softened

1 cup caster sugar

4 egg yolks

2 tsp finely grated lemon zest

1/3 cup fresh lemon juice

2 TBS plain flour

1/4 tsp salt

1 cup milk

4 egg whites

To finish:

1 bottle of raspberry coulis

softly whipped cream

fresh mint sprigs to garnish



Pre-heat the oven to 160*C/325*F. Lightly coat six (10 ounce) ramekins with some cooking spray and place in a large roasting tray with deep sides. Set aside.



Cream the butter with an electric mixer on high speed for about 30 seconds or so until fluffy. Add the sugar and beat well until combined. Beat in the egg yolks until the mixture is creamy. Gradually beat in the lemon zest, lemon juice, flour, salt and the milk. Beat for about 3 minutes on medium speed until well combined.



Clean the beaters well. Beat the egg whites with the clean beaters until stiff peaks form. Fold the yolk mixture carefully into the beaten egg whites. Divide the mixture evenly amongst the prepared cups.(I like to use a small ladle to do this) Add hot water to the roasting pan, to reach about halfway up the sides of the cups. Place the roasting pan on a baking tray for ease of getting it in and out of the oven. Bake for ten minutes, uncovered, then reduce the heat to 150*C/300*F and bake for about 30 minutes longer, or until a knife inserted near the centre of each comes out clean. Remove from the oven and let cool for several hours.



Divide the raspberry coulis amongst six serving bowls. Carefully unmold each lemon cake onto the top of the coulis. Top each with a dollop of softly whipped cream and a sprig of mint to serve.



*Note- if you are lucky enough to have some fresh or frozen raspberries at your disposal make your own coulis!



*Raspberry Coulis*



The fancy name for fruit purée or thick sauce, a coulis (meaning 'strained') is perfect served over ice-cream or chocolate cake. If you fancy it, try this recipe with other berries such as blackberries and strawberries



300g fresh or frozen raspberries (About 1/2 pound)

juice of 1 lemon or lime

1–2 tbsp icing sugar, plus extra to taste



Place the raspberries in a saucepan and add the lemon or lime juice. Mash gently with a fork or potato masher and sift in the icing sugar, stirring until dissolved.



When the raspberries are heated and just simmering, pour through a sieve into a bowl, pushing the juice through with a wooden spoon. Taste, adding more sugar if desired, although the coulis should be tart.







Over in The English Kitchen today, a scrummy Raspberry Rice Pudding!

What's in Your Fridge, and a Giveaway!!

Good morning on this early autumn day. We are having a dry spell at the moment and I am enjoying every minute of it. We are taking Mitzie for her last shot this morning and hopefully after that we will be able to begin taking her for walks. Not sure how far we will go at first as at the moment she jerks around on the end of the leash like a Mexican Jumping Bean, but hopefully she will soon get the idea that she is supposed to walk . . . preferably forward!

I thought it would be fun this morning to show you what is in my fridge. I know, I am a brave woman! I am always fascinated by the types of things people have in their fridge . . . but then again, I think a walk through a grocery store is great entertainment! (I know, I'm just plain old sick!!) Anyways, whether you want to know what I have in there or not, you're about to find out!

Now you have to understand. I have two fridges. One is a small larder fridge that is out in the shed, and the other is a full American size fridge that is in the kitchen. (I also have a big chest freezer out in the shed) Today I am going to show you the American size one in my kitchen. (The one in the shed is boring, boring, boring . . . all that’s in there is eggs, milk, bread and some veg . . . and some things like capers, a variety of mustards and some different kinds of jams)

The big fridge is one that we bought when I was first living in Chester, some almost ten years ago. Having come from North America, I was sorely frustrated with the small larder fridge Todd had when we first got married. It was too dinky and hardly big enough for this serious cook to cram with the necessary ingredients to prepare the culinary feasts I love to prepare. (Todd was a "can in one hand, opener in the other hand" kind of cook before we met!) And so, after a few months I marched him off to Iceland and we bought the huge Bosch fridge that we have now. It has a freezer section on the bottom with four drawers that are stocked full of meats and frozen veg. I have not bothered to take a photo of that because a). it didn’t photograph well and b). there’s not much to see but some frozen packaging of meat etc.



Here is the view on the inside door of the fridge. On the top shelf there is a jar of Harvey Nichols grainy mustard, some M&S cream cheese (that I probably should get using soon!) and not one, but two jars of Hoisin sauce. I opened the second one, one day when I couldn’t find the first….and them promptly found the first . . . sigh. Next shelf down you will see a couple tubes of tomato puree . . . normal and sun dried (the cook’s delight! Well, this cook’s delight anyways!) Then there’s some sweet chili sauce that I love and a big container of Apple Juice. (the fresh squeezed type) Next to that in the butter bin is, surprise, surprise! some gourmet aged Cheshire cheese that I bought in order to do a particular recipe, but can no longer find the recipe, and so it sits there . . . waiting. In all likelihood, by the time I find the recipe I wanted it for, it will have gone off. Maybe I should throw it in the freezer just in case . . . hmmm . . . under that is some more cream cheese and a delicious bar of Green and Black’s milk chocolate, this cook’s secret indulgence. (shhhhh . . . Don’t tell Todd) and under that is my box of Trex vegetable shortening, which is what I use most of the time for my pastry’s and other recipes that require vegetable shortening. Down on the bottom shelf we have (from left to right) Canadian Maple Syrup, Heinz Salad Cream, light whipped cream (left from when Eliza was here, better get rid of that too) a jar of Duchy honey mustard salad dressing, and some delightful French mayonnaise, some white flora and embarrassingly . . . yet another container of . . . Cream cheese!



Now on to the real meat of the matter . . . the actual inside of my fridge proper . . . the top shelf is a mess of jars of various condiments such as Branston pickle (something I had never had before coming over here, but I now love, especially with cold meats) a huge jar of American style sweet pickle relish (A must for on hotdogs and hamburgers!) some pickled jalapeno peppers, a huge container of double cream (probably out of date) and twocontainers of buttermilk. In behind are various other delights such as pesto, olive paste etc. oh and a huge jar of American style Dill pickles that I am hoarding and dishing out to myself as treats when I am a good girl!

Next shelf down you will see a huge jar of black olives, behind which are jars of mint sauce . . . both jellied and regular. Next to that is a can of A&W diet root beer that I am saving for the night when I actually MUST have a root beer float. I found it at the LDS bookstore the last time we were there and just had to buy it. Now I’m afraid to use it, for fear I’ll never find another one again . . . next to that is a huge package of butter with a package of soft breadcrumbs on top and next to that a container of leftover celery soup and yet more butter! In behind I can see a large container of Crème Fraiche peeking out and some broccoli . . . or is that cauliflower??? I know there was about 4 packages of celery in there before, but I have made good use of about 3 of them now!

Shelf three . . . this is where I keep my cheeses and a few vegetables and fruit. There’s feta, and gouda, and emmenthaler, plus some good cheddar and some raclette cheese. Oh, look . . . there’s also some blue cheese and a package of white stilton with cranberries! (that’s a treat I have to look forward to. I just love digestive biscuits with white stilton and cranberries!) There’s another package of soft bread crumbs. I know . . . lazy me, but sometimes you are, aren’t you . . . lazy, that is. Hence the puff pastry and vacu packs of cooked beetroot. One . . . most chef’s buy their puff pastry. It is such a faff to make and the bought one is just as good as home made and Two . . . Cooked beetroot is the ultimate convenience food . . . your hands don’t get dyed red and it’s always on tap and ready to go, no fussing with having to peel it etc. In North America you can buy tinned cooked beetroot, but there is no such animal over here!

Bottom shelf, veggie and fruit bins. In here you’ll find my lettuces, lemons, spring onions, carrots, swede, parsnips, cucumber, radishes and some lovely tomatoes for a nice salad. Under that there is a long open shelf that has my fresh meats on it . . . which consists of a lovely packet of dry cure smoked streaky bacon, a piece of beef brisket and a lovely roasting chicken that I am going to be cooking soon!

And there you have it! I have no secrets anymore . . . you now, know it all! Are you up for the challenge? Come on . . . show us what's in your fridge! If I can do it . . . you can do it!



I did a sweet little painting for a card yesterday of a cute little Witch. She made the sweetest card. I have decided to give away some of my cards! I am going to give away to one of you a set of five of my hand designed cards. All you have to do to get in on the Giveaway is to hop on over to my Art Page and sign up as a follower. I will be picking a winner next Monday, so hop on over to The Artful Heart and sign up now!

I went to a ladies' luncheon yesterday and made some lemon squares and some chocolate brownie bites to take. When it came time to go I thought it might be too much and so I only took the chocolate brownie bites . . . besides Todd doesn't like chocolate and I thought he would appreciate me leaving the lemon ones behind much more. These are really, really good!



*Lemon Squares with Jam Filling*
Makes 15 squares
Printable Recipe

These delicious squares combine a buttery shortbread crust and a tangy lemon topping, all sandwiched together with sweet and fruity strawberry jam. Delicious!

2 cups plus 3 TBS plain flour
1/3 cup icing sugar, plus extra for dusting
¼ tsp salt
8 ounces chilled butter, cut into small pieces
1 ¼ cups caster sugar
½ tsp baking powder
3 large eggs
1/3 cup fresh lemon juice
2 tsp grated lemon zest (I use un-waxed lemons, if you aren’t using these wash your lemons well in warm soapy water)
¾ cup good quality strawberry preserves (you can also use raspberry)

Pre-heat the oven to 180*C/350*F. Grease and flour an 11 X 7 inch baking pan. I then line it with greaseproof paper lengthwise, leaving a one inch overhang either end so that I can lift the squares out after baking for ease in cutting into squares.

Stir together 2 cups of the flour, 1/3 cups of the icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Press into the prepared baking pan evenly and bake for about 16 minutes until just firm.

Stir together the sugar, 3 TBS flour, and baking powder in a bowl. Stir in the eggs, lemon zest and lemon juice, mixing well.

Remove the pan from the oven and spread with the strawberry jam evenly. Pour the lemon mixture over top and return the pan to the oven. Bake for another 25 to 30 minutes until set. Remove from the oven. Let cool in the pan before removing and cutting into squares. Lightly dust with more icing sugar before serving.



Over in The English Kitchen today, Itty Bitty Brownie Bites. Small enough to be imbibed in just a few nibbles, tasty enough to be dangerous!

The Simple Woman's Day book

FOR TODAY, August 31st, 2010...

Outside My Window...
It is light outside and I think we are going to have a good day today weatherwise! It's about time! August has been a total washout!


I am thinking...
About the senseless killing of the Bishop of an LDS Ward in California on Sunday. You can read about it here. Only 42 years old and the father of six children, the youngest only 6 months old. It makes me very sad.

I am thankful for...
The beautifully sunny day we had yesterday for our picnic at the chapel and for the sunny day we are supposed to have today! That will making picking up our catalogues so much more pleasant!

From the kitchen...
There is still some Victoria Sponge and some Rhubarb Crumble. Todd must be slowing down!

I am wearing...
Pink and grey pajamas. The bottoms are grey with pink stars all over them and the top is pink with some grey trim. Comfy and warm for these cooler nights we are now having.

I am creating...
I still have a SALE going on in my Etsy shop. I have marked down all of my dolls and prints by more than 10%. I would like to make room for some new stuff. Lots of sketches done. I just need the time to paint now! I also need to re-organize my craft room. Todd moved the computer in there and it's a right tip!

I am going...
I don't have a lot of plans for the rest of this week, except for my Primary Presidency Meeting on Wednesday evening. Some weeks are like that, which is good . . . blessedly empty of activity and then again, other's are too busy! I like being busy, but I also like having nothing to do!

I am reading...



The Time Of My Life, by Patrick Swayze and Lisa Niemi

In a career spanning more than thirty years, Patrick Swayze has made a name for himself on the stage, the screen, and television. Known for his versatility, passion and fearlessness, he's become one of our most beloved actors.

But in February 2008, Patrick announced he had been diagnosed with stage IV pancreatic cancer. Always a fighter, he refused to let the disease bring him to his knees, and his bravery has inspired both his legion of fans and cancer patients everywhere. Yet this memoir, written with wisdom and heart, recounts much more than his bout with cancer. In vivid detail, Patrick describes his Texas upbringing, his personal struggles, his rise to fame with North and South, his commercial breakthroughs in Dirty Dancing and Ghost, and the soul mate who's stood by his side through it all: his wife, writer and director Lisa Niemi.

A behind-the-scenes look at a Hollywood life and a remarkable love, this memoir is both entertainment and inspiration. Patrick and Lisa's marriage is a journey of two lives intertwined and lived as one--throughout their years in Hollywood and at home on their working ranch outside Los Angeles, and culminating in the hope and wisdom they've imparted to all who know them. This book will open the door for families, individuals, and husbands and wives to grow, bond and discover entirely new levels of love and sharing, proving that life shouldn't be lived as a series of endings, but rather as the beginning of greater strength and love.

I am hoping...
Now that my youngest daughter is expecting a child of her own I am hoping that perhaps things can improve in our relationship. She has been somewhat estranged from me for a number of years now. I don't know what the problem is. It is like she has basically cut me out of her life, and if I didn't chase her up every now and then, there would be no communication at all. In fact, I only found out she was pregnant by reading something on facebook. After talking to my son the other day I discovered that everyone already knew that she was expecting, except for me. It was the same when she got engaged. I was the last to find out. My mother was told by her plumber . . . and I hadn't even been told yet, although I had long suspected. I love my daughter so very much and I wish I could heal this rift between us . . . but until I know what it is that I have done wrong there is not much I can do. In the meantime, I just keep communicating as always, like nothing is wrong and hoping that one day that will be true.

I am hearing...
Clock ticking, keys tapping . . . Mitzie snuffling next to me here on the sofa. Classical FM is on the telly, playing softly in the background. Life is good

Around the house...
I now have two baskets of ironing to work my way through instead of one! It seems to be growing! I'm not sure what that is proof of . . . either I am getting lazy or I have way more clothes to wear than a person needs!

One of my favorite things...
is the autumn . . . I love, LOVE the cooler evenings and the crisp feeling in the air. You get sunny days that are very enjoyable and not hot and sticky. Just days that you can get out and about and enjoy what's left of the warmish weather. They are even more special because you know that soon it will be winter. I love the changing of the colours of the leaves and the special smell that autumn brings. It is my favourite season of all.

A Few Plans For The Rest Of The Week...
Not a lot really!! Sometimes that's a good thing I am thinking!

Here is picture thought I am sharing...



Are you getting tired of puppy pictures yet??? Good! Coz I have lots of them! This is one of Mitzie lazing about on the sofa next to Todd. She was feeling very comfortable here! She is such a little charmer and we love her so very much. I think she's really smart. She is picking up on her training really quickly. The only thing she isn't taking to is walking on a lead. She seems to want to chew on it and hold it in her mouth. I'm not sure what to do to change that. We haven't taken her out on proper walks yet as until she has had her last shot she really shouldn't be out and about where she could run into other dogs, so we are basically just trying to lead train her in the back garden. I have her almost sitting still now for grooming. She is getting the feathers now on the backs of her legs and her belly. She can also be very stubborn we have discovered. We just have to show here that we are more stubborn!

And just as a closing thought for today . . .

The cheerful heart has a continuous feast!

And there you have it . . . my day book for the first week in June. Don't forget to hop on over to the Simple Woman to check out the other day book entries! (Or better yet, do a simple day book entry yourself! It's not that hard and I am betting you would enjoy it!)

This is a dessert that I often made for dinner parties up at the Big House when I was working there. I miss doing the dinner parties. I always loved the challenge of orchestrating them . . . the picking of the menu, the shopping, the planning, the cooking and presentation . . . I am thinking of giving one on one cooking lessons here in my home. I'll need a larger stove first though, so they will have to wait a while . . .




*Little Lemon Souffle Cakes*
Serves 6
Printable Recipe

Delightful little cakes guaranteed to turn even the simplest of occasions into a special affair. Deliciously tart and combined with a lovely sweet raspberry coulis. (see recipe below) Fabulous!
nonstick cooking spray
3 TBS butter, softened
1 cup white sugar
4 large free range eggs, separated
2 tsp finely grated lemon zest
1/3 cup fresh lemon juice
2 TBS all purpose flouf
1/4 tsp salt
1 cup milk

To finish:
raspberry coulis (see below)
softly whipped cream
fresh mint sprigs

Preheat the oven to 160*C/325*. Lightly coat six (10 ounce) ramekins with some cooking spray and place in a large roasting tin with deep sides. Set aside.

Cream the butter with an electric mixer on high speed for about 30 seconds or so until fluffy. Add the sugar and beat well until combined. Beat in the egg yolks until the mixture is creamy. Gradually beat in the lemon zest, lemon juice, flour, salt and the milk. Beat for about 3 minutes on medium speed until well combined.

Clean the beaters well. Beat the egg whites with the clean beaters until stiff peaks form. Fold the yolk mixture carefully into the beaten egg whites. Divide the mixtue evenly amongst the prepared cups. (I like to use a small ladle to do this) Add hot water to the roasting pan to reach about halfway up the sides of the cups. Place the roasting pan on a baking tray for ease of getting it in and out of the oven. Bake for ten minutes, uncovered. Reduce the heat to 150*C/300*F and bake for 30 minutes longer, or until a knife inserted near the centre of each comes out clean. Remove from the oven and allow to cool for several hours.

Place some raspberry coulis on the bottom of six chilled dessert plates. Carefully unmold each lemon cake onto the top of the coulis. Top each with a dollop of whipped cream and a sprig of mint to serve.

*Raspberry Coulis*

The fancy name for fruit puree or thick sauce, a coulis (meaning strained) is perfect served over ice cream or chocolate cake. You can use this recipe for other berries such as blackberries and strawberries.

300g of fresh or frozen raspberries
juice of one lemon or lime
1 to 2 TBS icing sugar, or more to taste

Place the raspberries in a saucepan and add the lemon or lime juice. Mash gently with a fork or potato masher and sift the icing sugar over top. Stir until it dissovles. Heat the raspberries just until simmering, then push them through a sieve with a wooden spoon. Discard any solids left in the sieve. Taste the puree and add more sugar if desired, although the coulis should be somewhat tart, with a strong flavour of the berries.



Over in The English Kitchen today, Triple Threat Crispie Treats! The perfect after school snack!

Doors . . .

There are many different kinds of doors. Some look very welcoming and inviting and yet others look seemingly repellant, and most unwelcoming.



There are the friendly cottage doors, which have a cosy homely air. Doors which have tangled roses climbing around the entryway, clinging as if they love to linger there.



Door of churches have a hallowed look . . . doors which have had countless worshippers pass through their way to sing their songs of praise and to say their prayers.



There are prison doors through with men pass, bereft of hope . . . no longer free. Hospital doors that stand open, with mercy and humanity.



And then there is the door to our hearts. May anyone who enters ever fail to find a swift response of sympathy, a warm welcome, a kind word or two and . . . love for all therein.

Just a quick one this morning as I am running very late. I slept in! I must have been very tired to do that! I thought I would share one of the desserts that I made for work at the weekend with you this morning. It looks pretty fancy but is not all that hard to make. It does take time over several days to execute but is delicious. The pictures are not the greatest. The light was very poor and I didn't have a lot of time to faff with them. Trust me when I say it was totally delicious! All the guests enjoyed it immensely!



*Lemon Torte*
Serves 10 to 12
Printable Recipe

A delicious frozen lemon dessert with a glorious crown of meringue on top. Perfect for the special occasions in your life.

48 lady fingers
(These should be the soft variety, or you can make your own)
1 tsp lemon zest
5 large eggs, seperated
1 1/4 cups sugar
3/4 cup fresh lemon juice
2 cups heavy cream
3/8 tsp cream of tartar
1/4 cup powdered sugar



Take one 9 by 2 1/2 to 3 1/2 inch loose bottom or springform pan. Coat lightly with nonstick cooking spray. Set aside.

Take about 23 ladyfingers and cut a small amount off of one rounded end to create a flat bottom. Use these to arrange in a ring all the way around the inside of the prepared pan, with the attractive side touching the pan and the rough side inside. Line the bottom of the pan with the remaining ladyfingers, placing them pretty side down and cutting or tearing small pieces to fit into any gaps. Cover tightly with cling film and then place in the freezer.

Place a fine mesh strainer over a large bowl containing the lemon zest. Set aside.

In the top of a double boiler, and over simmering water, whisk together the 5 egg yolks, 2 of the eggs whites, the sugar and the lemon juice,.(Place the remainder of the egg whites into the fridge until later.) Cook, whisking constantly for about 15 minutes, or until the mixture thickens enough to pool slightly on it's surface before disappearing into the mixture. An instant read thermometer should read 180*F/82*C.

Immediately scrape the mixture into the strainer over the bowl. Press all of it through with a rubber spatula. Stir to incorporate the lemon zest completely. Cover with cling film and allow to cool completely to the touch. This should take about 1 hour at room temperature. Stir often.

Place the cream into a chilled bowl. Whip, starting on low speed, gradually raising the speed to medium high, just until it thickens and begins to mound slightly when dropped from a spoon. It will continue to thicken while mixing it with the lemon filling, so do be careful NOT to overwhip it, or it will end up looking granular.

Using a whisk, stir about 1 cup of the whipped cream into the lemon mixture. Scrape in the remainder and fold it in gently and thorougly until uniform in colour. Remove the pan from the frezer. Scrape this mixture into the prepared pan, smoothing the top. Cover tightly with more cling film and freeze for at least 5 hours, or up to 5 days.

Pre-heat the broiler on your oven. Whisk the egg whites that you have saved until foamy. Add the cream of tartar and slowly add the icing sugar (sifted) until stiff peaks form when the beater is raised slowly. Using a small spatula spread this mixture evenly over the top of the frozen torte, right to the edges. Swirl the top fo make it look attracive.

Place on a baking sheet and put under the broiler for about 1 minute, until golden brown. Remove from the broiler. Wrap the pan in aluminium foil, allowing it to extend several inches over the top to protect the meringue and then place back in the freezer for the minimum of one hour or up to one week.

When ready to serve, remove the freezer and gently push out if you are using a loose bottom cake tin, or remove the band if you are using a springform pan. Place on a pretty plate. Let stand at room temperature for one hour before serving. Cut into thin slices with a sharp serrated knife to serve.



Over on The English Kitchen today . . . Roasted Cod with Pancetta and Artichoke Pesto. Delicious!