Saturday, 24 September 2011
We're having a fun activity for the ladies this morning at my church. "Desert Island Discs." Each sister has been encouraged to bring along a piece of their favourite music to share . . . most notably music that they would like to have with them should they be marooned on a desert island. It should be fun, and it will be interesting to see the variety of tastes in music we will all have as there is a great variety of ages in all the sisters.
I am in charge of bringing the refreshments . . . nothing too heavy. You know us women are always watching our waistlines. I figured on preparing something
desert-island-like. Something light and fruity.
I thought this delicious fruity salsa would be perfect.
Not only is it pretty and colourful, but it's also quite, quite delicious!!
The cinnamon crisps are the perfect go with . . . to help scoop the salsa out of the bowl. You can make them as light or as fattening as you like, by either using melted butter or cooking spray on them.
They have just enough spice and sweetness to go very well with all that tasty fruit.
This is always really popular and usually gets eaten all up in quick time. I hope that they like it.
I'm really looking forward to a very nice morning . . . beautiful music . . . the company of much beloved sisters . . . and a scrummy snack. What more could you ask for? (I'm also serving a tropical fruit punch, which should go down well!)
*Fruit Salsa with Cinnamon Crisps*
Serves 10 to 15
A delightful mix of fruit, very colourful and pretty. The Cinnamon Crisps go very well.
1 pound of strawberries, hull and dice
1/2 pound raspberries
2 eating apples, peeled and diced (I like Granny Smith's or golden Delicious)
2 kiwi fruit, peeled and diced
2 TBS sugar
1 TBS soft light brown sugar, packed
1/2 tsp ground cinnamon
3 TBS strawberry preserves, stirred to loosen
For the Cinnamon Crisps
10 flour tortillas, cut into wedges (use a pizza cutter for ease)
cooking spray or melted butter
7 ounces of caster sugar (1 cup)
2 TBS ground cinnamon
Preheat the oven to 180*C/350*F/ gas mark 4. Have a large baking sheet ready.
Whisk together the sugar and cinnamon for the crisps. Lay the tortilla wedges out on the baking sheet, in a single layer. Spray with cooking spray or brush with melted butter. Sprinkle evenly with the desired amount of cinnamon sugar. Bake for 8 to 10 minutes, until crisp and lightly browned on the edges. Repeat until all the crisps are done.
Combine all the fruit together in a large bowl. Mix in the caster and brown sugars, cinnamon and strawberry preserves. Cover and chill for at least 15 minutes.
Place the fruit salsa into a decorative bowl and place the bowl on a platter. Surround with the cinnamon crisps for dipping. Deliciously scrummy!
In the Cottage today, delicious Flash Fried Chicken with Lemon, Capers and Parsley