The BG - Raspberry Wednesday – assembly and photos

You will not need a degree in rocket science for this but you will need a sundae glass! Mine measures 7cms in diameter and 18cms in height top to bottom .

Sprinkle half your crushed Amaretti biscuits

into the bottom of the glass

Drizzle the strawberry compote over the biscuits

Cover the compote with raspberries

Add one scoop of ice cream

sprinkle with the freeze dried raspberries

repeat as above

Decorate with a drizzle of hot sticky toffee sauce

as a guide microwave for 15 seconds per 40g

of sauce

one raspberry to decorate the top

This is what it looks like :

The secret in the sundae is the combination of the crushed Amaretti biscuits with the coulis – take it from a non dessert eater – WOW!

The coulis is the best recipe I've ever used and I've made a few. It's even better at the moment because both strawberries and raspberries are coming into their own – Nectar of the Gods. I'd even suggest making this coulis as a staple for your fridge it's so versatile – over ice cream with fresh fruit, over granola and fresh fruit for breakfast – I could go on.

This is just one idea for a sundae – it's a “fly by the seat of your pants” thing – make it your own.

It is extremely rare in this house to repeat a dish – after sharing the sundae, which by the way, H named because it was a Wednesday – he asked if there was enough for the following evening … not as large but yes … praise indeed!

The BG - Raspberry Wednesday

This is a sharing sundae and you can use whatever you fancy.

The joy of it is that you can make the additional components as and when you have time. For example ice cream can be made whenever you have a few minutes and it's ready and waiting in the freezer. The same applies to sticky toffee sauce.

Here goes :

Raspberry Wednesday

Serves 2

4x23g Amaretti biscuits, crushed

strawberry coulis

200g raspberries

a sprinkle of freeze dried raspberries (optional)

two scoops of vanilla ice cream

sticky toffee sauce

Strawberry Coulis

200g strawberries, hulled and halved

200g raspberries

75g icing sugar, sifted

Heat the fruit in a large pan for 4-5 minutes or until the fruit starts to break down. Add the icing sugar and continue to cook the fruit for a further 2-3 minutes or until the sugar has dissolved.

Transfer the mixture to a food processor and blend until smooth, add a splash of water if necessary to loosen the coulis. Strain the coulis through a sieve and set aside to cool. Fridge until needed.

Actually you could call the coulis either raspberry or strawberry since it contains equal amounts of both.

All you need to do now is assemble it!

The Beautiful Game (The BG) – the dessert browse

It occurs to me that you'll probably want to have a dessert up your sleeve for your football fans.

There are 118 recipes to choose from on the blog – check out the “Desserts” label for inspiration.

I'd suggest too that you have a look at “Stock the store cupboard” in the Desserts – if it's quick and easy you want I think you'll find this helpful.

Basics

for your freezer “store cupboard”

vanilla ice cream

sticky toffee sauce

frozen cherries

frozen raspberries

for your pantry “store”

meringue kisses – if you don't want to be

bothered to make your own

a good quality lemon curd – if you don't have

time to make your own

hazelnuts

walnuts

pecan nuts

Of course you don't have to serve a traditional dessert – make some Rocky Road or Chocolate Hokey Pokey for the freezer and layer either with fresh seasonal fruit, ice cream, nuts and a drizzle of warmed sticky toffee sauce.

Since I gave you a new dish after your “savoury browse” it seems rude not to follow suit with a dessert … read on!

Asian Spiced Gallimaufry – Photo-guide continued

So sorry these photos are out of flunter – they are the last part of the post on 17^th June here!

Anyway, here's the cooking guide :

I have to end with another footballing metaphor – back of the net. Actually these days I always say – courtesy of the phenomenal athlete Usain Bolt - “back of the shed”.

You'll be glad when this footballing malarkey is over and done with!

P.s. You don't have to use fillet steak – chicken breast fillet, sliced, works just as well.

Chippy Quest – the photos

As is usual – here's the proof :

I don't think I've forgotten anything – oh and by the way – I'm not on commission – just reporting in for those out there who like good food, reasonably priced and the smile is for free!

My continuing chippy quest!

You'd think it remiss of me not to check out the chippy situation whilst on holiday.

Mission accomplished!

Scarlett's Fish & Chip Shop is located in the High Street in Rhosneigr, Anglesey. It has an area to eat in and your dog is welcome too. The shop is immaculately clean and the staff are lovely. Not a surprise they hold a Fish & Chip Quality Award – Five Star.

It is definitely what you'd call traditional – keep it simple is my motto and they do just that.

What I really loved was they use no plastic or polystyrene in their packing – they use biodegradable containers that are microwavable and feel like cardboard – even the forks are biodegradable. It's a long time since fish and chips were wrapped in newspaper – they seemed to taste better that way or may be it's just nostalgia – the bio version is fantastic – I hated the squeaky polystyrene containers - hats off to Scarlett's.

We visited twice during our stay – it was top class on both occasions. The best curry sauce I've had in a long time – excepting my own!

Photos next ...

Island of Anglesey – Beaumaris

Beaumaris is a beautiful town in the east of Anglesey and is steeped in history, check out the Castle.

Here are a couple of photos - one taken from the pier looking back into the town and the other to the sea :

If it's a spot of retail therapy you're after then Beaumaris is the place – unusual these days I know – it has real shops – perfect for a holiday mooch around.

Here's my discovery - “The Little Chilli Shop” 4 Church Street Beaumaris.

I met the lovely Suzanne who was so helpful. Apart from all things chilli Suzanne has a wide variety of spices. What a find – I'm always on the look out for star anise powder. I love the whole spice but the powder is really useful for making marinades. 100g later I'm a very happy person. They grow their own chillies and make the products - and much more besides.

I'd definitely recommend you visit!