Kitchen Delights example last month I made a hot cross bread and butter pudding from The March chapter of 'The Kitchen Diaries II'. It was quite good actually, and a particular favourite with chief taster who polished it off with custard.
Anyway, making that lovely spicy pudding left me with 3 egg whites, and with a pot of double cream in the fridge, a jar of lemon curd in the cupboard and oranges in the fruit bowl, I made this 'Heavenly parfait of orange and lemon' (p 162) again from 'The Kitchen Diaries II'. With one 'small' exception! In Nigel's recipe his picture of this parfait looked a bit *ahem* 'pale' so I thought I'd liven mine up a bit, and I added some apricot gel food colouring to my homemade meringues. I 'might' have made it a bit too lively...but it tastes fab so what the heck!
This parfait is very easy to make, I just made meringues with the whisked egg whites and caster sugar and once these were baked and cooled, I folded them into the whipped cream and other citrus goodies from Nigel's recipe. Because my meringues were homemade, they were nice and mallowy in the centre and crunchy on the outside, this added to the overall loveliness of the finished parfait.
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I'm also going to add this post to 'Credit Crunch Munch' as these recipes were born from using leftovers from Easter; frugal and tasty, its a win win all round. Credit Crunch Munch is run by Helen at Fuss Free Flavours and Camilla at Fab food for All.