Two Tasty Recipes From How to Boil an Egg Etc.
Courgette & Tomato Gratin
Note: You will need 4 pretty cups or heatproof bowls and a steamer or a large casserole pan with a lid.
Butter, for greasing
2 garlic cloves, mashed
7 courgettes, thinly sliced
6 ripe tomatoes, thinly sliced
olive oil, for drizzling
5 tablespoons heavy cream
½ teaspoon curry powder
pinch of ground cumin
pinch of grated nutmeg
pinch of ground cinnamon
pinch of sugar
salt and ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6.
Great an ovenproof dish with butter and rub with a little of the garlic. Alternate the courgette and tomato slices in concentric circles in the prepared dish, drizzle with olive oil and bake for about 30 minutes, until the vegetables are soft.
Remove the dish from the oven and reduce the oven temperature to 190°C/375°F/Gas Mark 5.
Traditionally served at the annual public picnic on 4 June at England’s famous Eton College, this ‘mess’ is a fabulous mixture of crushed meringue, whipped cream, and fresh strawberries. Note: You will need 4 pretty cups or heatproof bowls and a steamer or a large casserole pan with a lid.
8 egg whites
pinch of salt
2 ¼ cups superfine sugar
dash of vanilla extract
1 teaspoon cream of tartar (optional)
4 ¼ cups heavy cream
2 ¼ pounds strawberries or other berries, sliced or lightly crushed
Preheat the oven to 120°C/250°F/Gas Mark ½.
Line a baking sheet with parchment paper.
Beat the egg whites with the salt in a spotlessly clean metal bowl until firm.
Gradually drizzle in the sugar, beating constantly, at medium speed until very firm and glossy.