Around here on Sunday, easy is the order of the day. We've spent half of the day at church and when I get home I don't want to be faffing about. We're starved and we want something on the table quick!!
Today, thankfully, we had leftover roast chicken and veg from the other night. All I had to do was heat it up. Other times I may have remembered to put something in the slow cooker in the morning, which is a bonus and then there are other times when we make do with beans or scrambled eggs on toast, or egg and chips. It's kind of nice actually. It helps us to keep the sabbath nice and relaxed.
I wanted a quick and easy pud to serve for afters today and this one I found in the August 2011 issue of BBC Good Food magazine fit the bill perfectly.
It used things I just happened to have on hand, and it was very quick to throw together. It was also very easy to cut down so that I had only one serving, just large enough for the Toddster. (ok, I did have a taste. I freely admit it!! And I enjoyed every taste bud tingling, lucious morsel of taste that I had! Scrumptious!)
It sounded fabulous . . . whipped cream, lemon curd, raspberries and crushed meringues. What could be any tastier or easier than simply folding them together?
It was extremely . . . tasty! I think I've found a new dinner party dessert!
*Lemon Curd and Raspberry Pots*
Easy peasy, lemon squeasy!
300ml pot of double cream (1 1/4 cup)
140g punnet of fresh raspberries (approximately 1 1/4 cups)
4 TBS Lemon Curd
4 large meringue nests, roughly broken
Whip the cream until stiff. Gently fold in about 3/4 of the raspberries, the lemon curd and the broken meringues, making sure that some of the raspberries break up, leaving a ripple effect and that some of them remain whole, and so that you get some of the curd rippled through without it being completely mixed in. Divide between 4 bowls and then scatter the remaining raspberries over top. Delicious!
If you like breakfast casseroles, there's a very delicious one cooking over at Oak Cottage today!