A delicious dessert, inspired by Eton Mess. Very quick and simple to make, this is ready in about 10 minutes. Perfect for impromptu entertainment!
Serves: 4 Preparation Time: 10 mins
1 x 397g tin sweetened condensed milk
400ml fresh double cream
Toffee sauce – to taste
Whisk the cream to a thick/firm consistency
Whisk the condensed milk (it won’t thicken like cream but the whisking will help to lighten the texture by introducing air into the condensed milk)
Place the Maltesers in a plastic food bag, close the bag, then using a rolling pin, hammer away at the Maltesers to crush them. Don’t crush them too finely as the beauty of this recipe is the crunch that hits you with every decadent mouthful. It’s particularly delicious if the pieces of Maltesers are uneven in size!
Fold the condensed milk and approx. 2/3rds of the crushed Maltesers into the whipped cream
Place some toffee sauce into the bottom of each of 4 dessert cups/wine glasses
Place a good dollop of creamy mixture into each glass, on top of the toffee sauce
Squirt some toffee sauce over the creamy mixture, then place the remainder of the creamy mixture on top
Finish off by sprinkling the remaining crushed maltesers over the top of each cup/glass of dessert, with a final squirt of toffee sauce on top.
To retain maximum crunch, don’t wait too long before serving, but if you don’t serve immediately, make sure you refrigerate the cups so the cream stays firm.
In my on-going quest for low-calorie food that keeps the tastebuds happy, I’ve come up with another turkey recipe tonight. Hubby & kids loved it, so I wanted to share it! It is a little bit time-consuming and fiddly, but well worth the effort.
Top & tail the leeks, discard the top layer, then slice carefully along the length, following the natural v-shaped opening in the first visible layer, making sure you only slice about 1/3rd into the depth of the leek; this will allow you to peel off a few layers of leek and retain them as long ‘sheets’ to use for rolling the parcels. Ensure you wash the layers, removing any previously trapped soil.
Retain all the big ‘sheets’ you can (3-4 layers of each leek, depending on size) and some of the softer inner layers
Take those parts that are too thin or too coarse to use for wrapping and chop them very finely
Top & tail the celery sticks, wash them and chop them very finely
Scrape or peel the carrots, wash them, top & tail them, then chop them very finely
Place the oatcakes in a plastic food storage bag, close the bag, then smash them into powder, using a rolling pin (or alternatively place them in a food blender/chopper to achieve the same result)
Add half the chopped leeks and half the chopped garlic to the turkey mince
Add the crushed oatcakes, carrots, celery & egg
Season generously with salt
Combine well, using your hands
Take one large strip of leek and lay one of the smaller, softer ones across it, then place a handful of the turkey mince mix onto it
Fold in the softer strip of leek to cover the turkey mix
Roll into a parcel, using the larger strip
Using either thick sewing thread (if you do, double it over first so you have more thickness) or cooking string, tie up the parcel at both ends
Repeat until you have wrapped & tied all 14 parcels.
TIP: If you are left with any spare turkey mix, you can cook this in the same sauce as the parcels; it makes delicious meatballs!
Place 2 skillets (make sure you use ones that have a lid) onto your hob
Place 1tbsp of olive oil in each skillet
Add half of the remaining chopped garlic & chopped leeks into each skillet
Soften on a low heat for a couple of minutes
Add half the tomato passata to each skillet, add a sprinkling of salt, then simmer for approx. 5 mins
Carefully place 7 parcels in each skillet and cover with a lid
TIP: It may look like there’s not enough sauce, but the parcels shouldn’t drown in the sauce and should only be partially submerged. The cooking process will happen partially as a poaching process and partially by steaming
Leave to simmer, ensuring the sauce is bubbling, for 10 minutes
Very carefully turn each parcel so that the side that was at the bottom is now facing the top, replace the lid onto the skillet and cook for a further 10 minutes.
Serve immediately! Delicious with mashed potatoes.