Strawberries in grape jelly

Ingredients:

• 500ml/18fl oz red grape juice
• 1 cinnamon stick
• pared zest and juice of 1 small
• orange
• 1 tablespoon powdered gelatine
• 225g/8oz strawberries, hulled
• and chopped

 • Pour the grape juice into a pan, and add the cinnamon stick and orange zest. Cook over a very low heat for 10 minutes, then strain the juice and discard the flavourings.

• Sprinkle the powdered gelatine over the orange juice in a small bowl. When the mixture is spongy, stir into the grape juice until it has completely dissolved.

• Allow the jelly to cool in the bowl until just beginning to set. Stir in the strawberries, and pour into a 900ml/11⁄2pt mould. Chill until set.

Persian melon cups

Ingredients:

• 2 small cantaloupe melons
• 225g/8oz strawberries, hulled
• and sliced
• 3 peaches, peeled and cubed
• 225g/8oz seedless white grapes
• 25g/1oz caster sugar
• 1 tablespoon rose water
• 1 tablespoon freshly squeezed
• lemon juice
• crushed ice, to serve

• Carefully cut the melons in half and remove the seeds. Scoop out the flesh with a melon baller, taking
care not to damage the skin. Reserve the melon shells.

• Put the strawberries in a large mixing bowl with the melon balls, peaches, grapes, sugar, rose water
and lemon juice.

• Pile the fruit into the melon shells, and chill in the refrigerator for 2 hours.

• To serve, sprinkle with the crushed ice, and serve immediately

Nectarines with marzipan & yogurt

Ingredients:

• 4 nectarines
• 75g/3oz marzipan
• 75ml/3fl oz Greek-style yogurt
• 3 amaretti biscuits, crushed

• Cut the nectarines in half, removing the stones. Cut the marzipan into 8 pieces, and press one piece into
the stone cavity of each nectarine half. Preheat the grill.

• Spoon the Greek yogurt on top of the nectarines. Sprinkle the crushed amaretti biscuits over the yogurt.Put the fruits under the grill for 3–5 minutes until the yogurt starts to melt. Serve immediately

Gooseberry cheese cooler

Ingredients:

• 500g/1lb 2oz fresh
• gooseberries
• finely grated zest and juice of
• 1 small orange
• 1 tablespoon clear honey
• 250g/9oz cottage cheese

• Top and tail the gooseberries, and put them in a pan. Add the orange zest and juice, and cook gently, stirring occasionally, until the fruit is tender. Remove from the heat and stir in the honey.

• Purée the gooseberries and their juice in a blender or food processor until almost smooth. Allow to cool.

• Press the cottage cheese through a sieve until smooth. Stir half of the cooled gooseberry purée into the cottage cheese.

• To serve, spoon the cheese mixtureinto four serving glasses. Top each one with gooseberry purée, and
serve chilled.

Poached peaches with ginger

Ingredients:

• 4 peaches, halved and stoned
• 125ml/4fl oz water
• 2 tablespoons lemon juice
• 1cm/1/2 in root ginger,
• peeled and grated
• 1 cinnamon stick
• 225g/8oz seedless white
• grapes, halved

• Preheat the oven to 180°C/ 350°F/Gas mark 4.

• Put the peach halves skin side up in a baking dish. Combine 125ml/ 4fl oz water, the lemon juice, ginger and cinnamon stick, and pour over the peaches. Poach in the oven for 30 minutes.

• Remove from the oven and arrange the peaches on four dessert plates. Top with the cooking juices, add
the grapes and serve immediately.

Fruit fondue

Ingredients:

• 50g/2oz soft cheese
• 150ml/5fl oz hazelnut yogurt
• 1 teaspoon vanilla essence
• 1 teaspoon caster sugar selection of fresh fruits fordipping, such as strawberries,satsumas, kiwi fruit, grapes,all cut into bite-size pieces

• Beat the soft cheese with the yogurt, vanilla essence and sugar in a bowl.

• Spoon the mixture into a glass serving dish set on a platter. Arrange the prepared fruits around
the dip, and serve immediately

Grilled pink grapefruit

Ingredients:

• 2 pink grapefruit
• 1 teaspoon granulated sugar
• 4 scoops vanilla ice cream

• Halve the grapefruit and cut round the edge of each, between the pith and the flesh. Separate the
segments. Sprinkle each grapefruit with sugar.

• Put in ramekins to keep them flesh side up, and put on a grill pan. Grill for 2–3 minutes until starting to lightly brown. Put a scoop of vanilla ice cream on top of each, and serve immediately

Mango & lime mousse

Ingredients:

• grated zest and juice of 2 limes
• 8g/1?3oz powdered gelatine
• 3 eggs plus 2 egg yolks
• 50g/2oz caster sugar
• 300ml/10fl oz mango purée
• 100ml/4fl oz double cream,
• lightly whipped

• Put the lime juice in a small heatproof bowl, sprinkle in the gelatine and leave to soak for10 minutes.

• In a large bowl, whisk together the whole eggs, egg yolks and sugar for 4–5 minutes until thick and mousse-like. Gently fold the mango purée, whipped cream and the lime zest into the mousse mixture.

• Put the heatproof bowl over a pan of simmering water to dissolve the gelatine and lime juice mixture. Lightly fold into the mango mixture, making sure that everything is evenly combined.

• Pour the mousse into glasses, put in the freezer for 20 minutes, then transfer to the refrigerator for at least 1 hour before serving chilled.

Chocolate cream pudding

Ingredients:

• 25g/1oz cornflour
• 75g/3oz unsweetened cocoa
• 125g/41⁄2oz Demerera sugar
• 750ml/11⁄4pt milk
• 2 teaspoons vanilla essence

• Sift the cornflour with the cocoa and sugar, and put in a saucepan.

• Gradually stir in the milk over a low heat until the mixture is free of lumps. Add the vanilla when slightly cooled, then pour the pudding mixture into a serving dish and refrigerate until needed

Glazed nectarine tart

Ingredients:

• 175g/6oz ready-to-roll
• puff pastry
• 25g/1oz butter, melted
• 600g/11⁄4lb nectarines,
• quartered, stoned and sliced
• 2 tablespoons apricot jam

• Preheat the oven to 230°C/ 450°F/Gas mark 8.

• Roll out the pastry thinly to a 28cm/11in round. Put on a nonstick baking sheet ,and prick well all over with a fork. Bake for 8–10 minutes until well browned and cooked through.

• Brush some of the melted butter over the pastry, and arrange the fruit slices on top, right to the edges of the pastry. Drizzle with the remaining butter and grill for 5 minutes or until the fruit is just tinged with colour. Cool slightly.

• Warm the apricot jam with a little water, and brush over the fruit to glaze. Serve warm or cold.

Frozen egg nog

Ingredients:

• 2 egg yolks
• 3 tablespoons caster sugar
• 2 tablespoons dark rum
• 1 tablespoon brandy
• 300ml/10fl oz double cream

• Put the egg yolks, rum and brandy in a pan over simmering water and whisk until the mixture is thick and
creamy. Remove from the heat and continue whisking until the mixture has cooled slightly. Transfer to a
freezerproof container.

• Whip the cream until it stands in soft peaks, then fold carefully into the egg mixture.

• Freeze for a minimum of 4 hours before serving.

Redcurrant filo baskets

Ingredients:

• 3 sheets filo pastry
• 1 tablespoon sunflower oil
• 175g/6oz redcurrants
• 250ml/9fl oz Greek-style yogurt
• 1 teaspoon icing sugar

• Preheat the oven to 200°C/400°F/Gas mark 6. Cut the sheets of filo pastry into 18 squares measuring 10cm/4in.

• Brush each filo square very thinly with the oil, then arrange 3 squares in each hole of a six-hole muffin tin, placing each one at a different angle so that they form star-shaped baskets. Bake for 6–8 minutes until crisp and golden. Lift the baskets out carefully. Leave to cool on a wire rack.

• Set aside a few redcurrants for decoration, and stir the rest into theGreek yogurt. Spoon the mixture into the filo baskets. Decorate with the reserved redcurrants, and sprinkle with the icing sugar to serve.

Chocolate fluff

Ingredients:

• 3 egg whites
• 3 tablespoons caster sugar
• 1⁄2 teaspoon vanilla essence
• 150ml/5fl oz cream
• 2 tablespoons melted dark
• chocolate (at least 70%
• cocoa solids)
• chopped nuts

• Beat the egg whites until stiff, then gradually stir in the sugar and vanilla essence.

• Whip the cream until firm. Fold into the egg whites. Gradually fold in the chocolate

• Put into individual glasses, chill until needed and serve sprinkled with chopped nuts.

Brandy trifle

Ingredients:

• 20cm/8in sponge cake, cut into
• small cubes
• 150g/5oz apricot jam
• 125ml/4fl oz brandy
• 75g/3oz apricot jelly crystals
• 600ml/1pt boiling water
• 2 bananas
• 450ml/3⁄4pt prepared custard
• 225ml/8fl oz double cream,
• whipped
• 50g/2oz toasted almonds,
• chopped
• pulp of 2 passion fruit

• Put the sponge cubes in a large serving bowl. Combine the jam, brandy and 50ml/2fl oz water, and sprinkle over the sponge.

• Add the jelly crystals to the boiling water, and stir until dissolved. Pour into a rectangular dish and refrigerate until set.

• Cut the jelly into cubes. Scatter over the sponge. Peel and slice the bananas. Top the jelly with the
sliced bananas and the custard.

• Decorate the trifle with the whipped cream, almonds and passion fruit. Chill until needed.

Rum & raisin ice cream

Ingredients:

• 250g/9oz raisins
• 100ml/31⁄2fl oz dark rum
• 4 large egg yolks
• 3 tablespoons golden syrup
• 1 tablespoon treacle
• 600ml/1pt double cream,
• whipped

• Put the raisins in a pan, add the rum and bring to the boil. Remove from the heat and leave the mixture to steep.

• Put the egg yolks, syrup and treacle in a small bowl. Whisk with an electric mixer for 2–3 minutes until it has a mousse-like consistency. Pour into the cream, and whisk for 3–4 minutes until thick.

• Pour the mixture into a large roasting tin, and freeze for 1 hour or until it begins to harden around the edges.

• Add the soaked fruit and any remaining liquid to the ice cream, and mix well. Put back in the freezer for 45 minutes, then spoon into a sealable container and freeze for at least 21⁄2 hours

Tiramisù

Ingredients:

• 500ml/18fl oz strong espresso
• coffee, cooled
• 50ml/2fl oz Marsala wine
• 2 eggs, separated
• 50g/2oz caster sugar
• 225g/oz mascarpone cheese
• 225ml/8fl oz double cream
• 16 large savoiardi (sponge finger
• biscuits)
• 2 tablespoons dark cocoa powder

• Combine the coffee and Marsala in a bowl, and set aside. Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale. Add the mascarpone and mix. Transfer to a large bowl. Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.

• Whisk the egg whites in a small clean dry bowl until soft peaks form. Fold quickly and lightly into the cream mixture.

• Dip half of the biscuits into the coffee mixture, drain off any excess and arrange in a large glass serving dish. Spread half of the mascarpone cream mixture over the biscuits.

• Dip the remaining biscuits into the remaining coffee mixture, and repeat layering. Smooth the surface, and dust liberally with the cocoa powder. Chill in the refrigerator overnight before serving.

Lemon syllabub

Ingredients:

• 100g/4oz caster sugar
• zest and juice of 2 lemons
• 3 tablespoons brandy
• 600ml/1pt double cream

• Whisk together the caster sugar, lemon juice and zest, and brandy.

• In another bowl, whisk the double cream until thick, then slowly whisk in the lemon mixture. Pour into wine glasses, and refrigerate overnight before serving.

Raspberry sorbet

Ingredients:

• 450g/1lb raspberries
• 175g/6oz sugar
• 50ml/2fl oz freshly squeezed
• lemon juice

• Purée the raspberries in a blender or food processor, and strain through a sieve.

• Put the sugar and 300ml/10fl oz water in a heavy saucepan, and boil for 5 minutes. Remove from the heat and allow to cool. Add the lemon juice and 100ml/31⁄2fl oz water and the raspberries.

• Freeze the mixture overnight in a shallow freezer container, occasionally breaking up any large crystals with a fork if necessary.

Quick apricot whip

Ingredients:

• 400g/14oz canned apricot
• halves in juice
• 1 tablespoon Grand Marnier
• 175ml/6fl oz Greek-style yogurt
• 1 tablespoon flaked almonds,
• toasted

• Drain the juice from the apricots, and put the fruit and Grand Marnier in a blender or food processor. Purée until smooth.

• Spoon alternate layers of fruit purée and yogurt into four tall glasses. Top with almonds and chill until ready to serve.

Chocolate brandy cream

Ingredients:

• 175g/6oz dark chocolate (at
• least 70% cocoa solids),
• broken into pieces
• 300ml/10fl oz whipping cream
• 2 tablespoons brandy
• 1 teaspoon coffee essence
• 1 egg white

• Put the chocolate in a heatproof bowl placed over a saucepan of simmering water, and leave to melt slowly, stirring occasionally. Allow to cool slightly.

• Pour the cream into a small bowl and whip until soft peaks form.

• Gently stir the brandy and coffee essence into the chocolate. Mixtogether gently until blended, then fold in the whipped cream using a metal spoon.

• Briskly whisk the egg white in a small bowl until stiff, then gently fold into the chocolate mixtureusing a metal spoon.

• Spoon the mixture into four tallglasses, and chill for at least 2 hours before serving.

Tapioca pudding

Ingredients:

• 50g/2oz tapioca
• 125ml/4fl oz cold milk
• 600ml/1pt hot milk
• 2 eggs, separated
• 75g/3oz granulated sugar
• pinch of salt
• 1 teaspoon vanilla essence

• Soak the tapioca in the cold milk for 10 minutes. Transfer to a saucepan, add the hot milk and cook until transparent.

• Beat the egg yolks, sugar and salt together. Add the hot milk mixture gradually, stirring constantly. Cook until it begins to thicken.

• Beat the egg whites until stiff, flavour with the vanilla essence, and fold into the hot mixture.Chill and serve.

Fruited rice ring

Ingredients:

• 75g/3oz short-grain rice
• 900ml/11⁄2pt milk
• 1 cinnamon stick
• 175g/6oz mixed dried fruit
• 175ml/6fl oz orange juice
• 50g/2oz caster sugar
• finely grated zest of
• 1 small orange

• Put the rice, milk and cinnamonstick in a large pan, and bring to the boil.

• Cover and simmer, stirring occasionally, for about 11⁄2 hours until no free liquid remains.

• Meanwhile, put the dried fruit and orange juice in a pan, and bring  to the boil. Cover and simmer very gently for about 1 hour until tender.

• Remove the cinnamon stick from the rice, and stir in the sugar and orange zest.

• Tip the fruit into the bottom of a lightly oiled 1.5-litre/21⁄2pt ring mould. Spoon the rice over, smoothing down firmly. Chill for 1 hour before serving.

Yogurt ring with tropical fruit

Ingredients:

• 175ml/6fl oz tropical fruit juice
• 1 tablespoon powdered gelatine
• 3 egg whites
• 150g/5oz low-fat Greek-style
• yogurt
• jinely grated zest of 1 lime
• For the filling
• 1 mango
• 2 kiwi fruit
• 12 cape gooseberries
• juice of 1 lime

• Put the fruit juice in a saucepan and sprinkle the gelatine over. Heat gently until the gelatine has dissolved.

• Whisk the egg whites in a bowl until they hold stiff peaks. Continue whisking hard, while gradually adding the yogurt and lime zest. Continue whisking hard, and pour in the hot gelatine mixture. Mix in well, and quickly pour the mixture into a 1.5-litre/21⁄2pt ring mould. Chill the mould iuntil set. The mixture will separate into two layers.

• For the filling, halve, stone, peel and dice the mango. Peel and slice the kiwi fruit. Remove the outer leaves from the gooseberries and cut in half. Toss all the fruits together, and stir in the lime juice.

• To serve, run a knife around the edge of the ring to loosen the mixture. Dip the mould quickly into cold water, then invert onto a serving plate. Spoon all the fruit into the centre of the ring, and serve immediately

Coeurs à la crème

Ingredients:

• 225g/8oz cottage cheese
• 25g/1oz caster sugar
• 300ml/10fl oz double cream
• 1 teaspoon lemon juice
• 2 egg whites, stiffly whisked
• 150ml/5fl oz single cream

• Press the cottage cheese through a nylon sieve into a bowl. Add sugar and mix well.

• Whip the cream until stiff, then add the lemon juice. Mix into the cheese and sugar mixture. Fold in the stiffly whisked egg whites.

• Spoon the mixture into four or six individual moulds. Refrigerate overnight. Serve with the single cream and/or fresh fruit.

Amaretti

Ingredients:

• 300g/11oz blanched almonds
• 300g/11oz caster sugar
• 5 egg whites

• Preheat the oven to 180°C/ 350°F/Gas mark

• Put the almonds in a mortar, and add 100g/4oz of the sugar little by little, pounding constantly with the pestle.

• Beat the egg whites until stiff. Fold in the remaining sugar, and add the almonds.

• Cut ribbons of greaseproof paper 5cm/2in wide, and put on a baking tray. Spoon teaspoonfuls of the mixture on, about 2cm/3⁄4in apart. Sprinkle with sugar and bake for 20 minutes.

• Allow to cool slightly, then lift off the greaseproof paper and cool on a wire rack. Serve with espresso coffee at the end of a meal.

Port & orange jellies

Ingredients:

• 450ml/3⁄4pt ruby port
• 6 tablespoons powdered gelatine
• 125g/41⁄2oz granulated sugar
• 8 oranges, segmented

• Splash cold water into eight 150ml/5fl oz fluted moulds and chill.

• Pour the port into a bowl, and sprinkle the gelatine into it. Set aside.

• Put the sugar in a large pan with 600ml/1pt cold water. Heat gently to dissolve, then bring to the boil and simmer until the liquid has reduced by half. Stir in the soaked gelatine until completely dissolved.

• Put the orange segments in the flutes of the mould so that they stand up, pressed against the sides of the mould. Pour in enough of the port and orange liquid to come halfway up the sides. Chill to set, then pour in the rest of the liquid and chill again before serving.

Banana lassi

Ingredients:

• 250g/9oz Greek-style yogurt
• 200g/7oz banana, peeled and
• cut into chunks
• 125ml/4fl oz milk
• 4 teaspoons granulated sugar

• Put all the ingredients in a blender or food processor, and whiz for 2 minutes.

• Pour the lassi into individual glasses and serve straight away, or cover and store in the refrigerator for up to 24 hours.

Apricot delice

Ingredients:

• 850g/13/4lb canned apricots in
• natural juice
• 50g/2oz granulated sugar
• 25ml/1fl oz freshly squeezed
• lemon juice
• 5 teaspoons powdered gelatine
• 425g/15oz low-fat
• ready-to-serve custard
• 150ml/5fl oz Greek-style yogurt
• 1 ripe apricot, sliced, to decorat

• Line the bottom of a 1.2-litre/2pt cake tin with baking parchment.

• Drain the apricots, reserving the juice. Put the apricots in a blender or food processor together with the sugar and 4 tablespoons of the apricot juice. Purée until smooth.

• Measure 2 tablespoons of the apricot juice into a small bowl. Add the lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for about 5 minutes until spongy.

• Stir the gelatine into half of the purée, and pour into the prepared tin.Chill in the refrigerator for 11⁄2 hours or until firm.

• Sprinkle the remaining gelatine over 4 tablespoons of the reserved apricot juice. Leave for about 5 minutes until spongy. Mix the remaining apricot purée with the custard, yogurt and gelatine. Pour on to the layer of set fruit purée, and chill for 3 hours.

• To serve, dip the cake tin into hot water for a few seconds, and unmould the delice onto a serving plate. Peel off the lining paper. Decorate the top with the sliced apricot.

Orange ice cream

Ingredients:

• 8 oranges
• 1 lemon
• 200g/7oz caster sugar
• 500ml/18fl oz double cream
• 4 tablespoons Grand Marnier

• Finely grate the zest of the oranges and the lemon, and put in a bowl. Add the juice of 2 oranges, and leave to steep while preparing the other ingredients.

• Squeeze the juice of the remaining oranges, combine with the sugar and cook to reduce to a thick syrup.

• Whip the cream to soft peaks. Stir the steeped juice and zest into the syrup. Add the juice of the lemon, then stir the syrup into the cream, which will immediately thicken. Add the Grand Marnier.

• Freeze in a shallow container, stirring every 30 minutes for 4 hours, then leave overnight to freeze before serving.

Hazelnut pavlova

Ingredients:

• 4 egg whites
• 225g/8oz caster sugar
• 1 teaspoon distilled malt vinegar
• 300ml/10fl oz double cream
• 50g/2oz toasted hazelnuts,
• chopped.

• Preheat the oven to 130°C/250°F/Gas mark 1⁄2.

• Mix together the egg whites, sugar and vinegar in a clean grease-free heatproof bowl, and put over a pan of gently simmering water. Beat with an electric whisk for 10 minutes or until very stiff and shiny.

• Line a baking sheet with non-stick baking parchment, and spread the meringue mixture into a rectangle using a metal spatula or palette knife. Bake for 40 minutes, turn off the oven and leave the meringue inside to
cool completely.

• Whip the cream until it just holds its shape, and spread over the cold pavlova. Sprinkle with the nuts, and chill for 2–3 hours or overnight. Cut into thick slices to serve.

Creamy fruit baskets

Ingredients:

• 3 oranges
• 500g/18oz mascarpone cheese
• 5 tablespoons cr?me fra?che
• 2 tablespoons clear honey,
• warmed
• 6 half-coated chocolate waffle or
• brandy snap baskets
• 100g/4oz strawberries, hulled
• and sliced

• Finely grate and reserve 1 tablespoon orange zest. Pare off a little extra orange zest, and cut into very thin strips; reserve. Peel all the oranges, removing as much of the white pith as possible. Divide into segments.

• Put the mascarpone cheese in a bowl with the orange zest, and beat until smooth. Add half of the crème fraîche with the honey to taste. Stir through, then add enough of the remaining crème fraîche to give a fairly
stiff dropping consistency. Cover and chill for at least 30 minutes.

• To serve, fill the baskets with the crème fraîche mixture, and top with the orange segments and sliced strawberries. Decorate with orange strips.

Frozen citrus soufflé

Ingredients:

• 1 tablespoon powdered gelatine
• 100ml/31⁄2fl oz very hot water
• (not boiling)
• 3 eggs, separated
• 100g/4oz caster sugar
• grated zest and juice of 1 lemon
• grated zest and juice of 1⁄2 lime
• grated zest and juice of 1⁄2 orange
• 150ml/5fl oz double or whipping
• cream
• 100g/4oz fromage frais

• Tie a greaseproof paper callar around a 15cm/6in soufflé dish.

• Sprinkle the gelatine into the hot water, stirring well to dissolve. Leave to stand for 2–3 minutes, stirring occasionally, to give a completely clear liquid. Leave to cool for 10–15 minutes.

• Meanwhile, whisk the egg yolks and sugar together until very pale and light in texture. Add the zest and juice from the fruits, mixing well. Stir in the cooled gelatine liquid, making sure that it is thoroughly mixed in.

• Put the cream in a large chilled bowl, and whip until it holds its shape. Stir the fromage frais into the cream, mixing it in gently. Fold the cream mixture into the citrus mixture using a large metal spoon.

• Using a clean whisk, beat the egg whites in a clean bowl until stiff, thengently fold into the citrus mixture using a metal spoon. Pour the mixture into the prepared dish. Transfer to the freezer, and freeze for at least 2 hours until firm. Remove from the freezer 10 minutes before serving

Cappuccino creams

Ingredients:

• 550g/11⁄4lb fromage  frais
• 2 tablespoons finely ground
• espresso coffee
• 1 tablespoon icing sugar
• 17g/6oz dark chocolate, at least
• 70% cocoa solids), grated

• Mix the fromage frais with the coffee and icing sugar. Spoon half of the mixture into eight individual ramekins or glass dishes.

• Sprinkle over most of the grated chocolate, and top with the remaining fromage frais mixture, sprinkling the last of the grated chocolate over the top. Chill until ready to serve.

Cherry mousse

Ingredients:

• 1 egg
• 2 tablespoons powdered
• gelatine
• 1 tablespoon cornflour
• 150ml/5fl oz cranberry juice
• 225ml/8fl oz boiling water
• 450g/1lb fresh cherries, pitted
• 225ml/8fl oz low-fat
• Greek-style yogurt
• 150g/5oz granulated sugar

• Combine the egg, gelatine, cornflour, cranberry juice and 1 tablespoon cold water. Stir well to blend. Add the boiling water, and mix together thoroughly.

• Purée the cherries in a blender or food processor, add the gelatine mixture, yogurt and sugar, and blend until smooth.

• Chill for 4–6 hours to set. Blend again just before serving

Green fruit salad

Ingredients:

• 3 galia melons
• 100g/4oz green seedless grapes
• 2 kiwi fruit
• 1 star fruit
• 1 green dessert apple
• 1 lime
• 175ml/6fl oz sparkling grape juice

• Cut the melons in half and scoop out the seeds. Keeping the shells intact, scoop out the fruit with a melon baller. Set aside the melon shells.

• Remove any stems from the grapes, and peel and chop the kiwi fruit. Thinly slice the star fruit. Core and thinly slice the apple, and put the slices in a bowl with the melon, grapes, kiwi fruit and star fruit.

• Thinly pare the zest from the lime, and cut into fine strips. Blanch thestrips in boiling water for 10 seconds, then drain and rinse in cold water. Squeeze the juice from the lime, and sprinkle it into the fruit. Toss
through gently.

• Spoon the prepared fruit into the melon shells, and chill in therefrigerator until required. Just before serving, spoon the sparkling grape juice over the fruit, and scatter it with the lime zest.

Dried fruit fool

Ingredients:

• 300g/11oz ready-to-eat dried
• fruit, such as apricots,
• peaches or apples
• 300ml/10fl oz freshly squeezed
• orange juice
• 250ml/9fl oz low-fat
• fromage frais
• 2 egg whites

• Put the dried fruit in a saucepan, add the orange juice and heat gently until boiling. Reduce the
heat, cover and simmer gently for 3 minutes.

• Cool slightly. Tip into a blender or food processor, and purée until smooth. Stir in the fromage frais.

• Whisk the egg whites in a bowl until stiff enough to hold soft peaks, then slowly fold into the fruit mixture until combined.

• Spoon into four stemmed glasses, then chill the fools for at least 1 hour before serving.

Passion fruit & apple foam

Ingredients:

• 450g/1lb cooking apples
• 100ml/31⁄2fl oz unsweetened
• apple juice
• 3 passion fruit
• 3 egg whites

• Peel, core and roughly chop the apples. Put them in a pan with theapple juice. Bring the liquid to the boil, then reduce the heat and cover the pan. Cook gently, stirring occasionally, until the apple is very tender.

• Remove from the heat, and beat the apple mixture with a wooden spoonun til it forms a fairly smooth purée.

• Cut the passion fruit in half, and scoop out the seeds and pulp into the apple purée. Stir to mix thoroughly.

• Put the egg whites in a bowl, and whisk until soft peaks form. Fold theegg whites into the apple mixture. Spoon the apple foam into four serving dishes. Leave to cool and serve cold.

Mince pies

Ingredients:

• 150g/5oz butter, cut into pieces
• 225g/8oz plain flour
• 50g/2oz ground almonds
• 25g/1oz caster sugar
• a few drops of almond essence
• grated zest of 1 orange
• 1 egg yolk
• 225g/8oz mincemeat
• 1 egg white, lightly beaten

• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a 12-hole bun tin or muffin pan.

• Rub the butter into the flour using your fingertips until the mixtureresembles coarse breadcrumbs. Add the almonds, sugar, almond essence, orange zest, egg yolk and 1 tablespoon water. Mix to forma firm dough. Knead briefly on a floured work surface, then wrap and chill for 30 minutes.

• Roll out thinly, and stamp out 12 rounds, about 7.5cm/3in, using apastry cutter. Use the pastry to line the holes in the bun tin. Spoon in the mincemeat to come two-thirds of the way up each hole. Use the remaining pastry to cut into seasonal shapes – such as holly leaves or Christmas trees – and place on top of the mincemeat.

• Bake for 20 minutes until crisp and golden brown. Serve warm with cream or brandy butter.

Lemon - 10,000 times stronger than Chemotherapy

Hello!!! just want to share this good information....................
Just cut 2-3 thin slices of lemon in a cup/container and add drinking water .This will become "alkaline water",drink for the whole day, just by adding drinking water.There is no harm just drinking this water as a normal water, day to day.



This is the latest in medicine, effective for cancer!
Please read carefully & you be the judge

Lemon (Citrus ) is a miraculous product to kill cancer cells.It is 10,000 times stronger than chemotherapy

Why do we not know about that?

Because there are laboratories interested in making a synthetic version, that will bring them huge profits. You can now help a friend in need, by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy.

How many people will die while this closely guarded secret is kept,so as not to jeopardize the beneficial multimillionaires large corporations?

• As you know, the lemon tree is known for its varieties of lemons and limes.
• You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc.
• It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors
• This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer.
• It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms
• It regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders.

The source of this information is fascinating:

It comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that :

• It destroys the malignant cells in 12 cancers including colon, breast, prostate, lung and pancreas
• The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.
• And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.

Please pass this info on to your family and friends...............