SUMMERTIME AND THE LIVING IS EASY!

As it was said in Gershwins song from the Opera Porgy and Bess.

I can imagine that my mother in law did not think this, having 6 children ( 5 boys) around during the summer school holidays, no TV, no electronics of any sort( maybe a good thing), not much money, but a punch bag and a soccer ball always came in handy!

We have decamped to the French Alps for the summer, exchanging the heat of London for, so far the damp and miserable mountains! However we are excited as over the next 5-6 weeks we will have 6 grandchildren descend upon us, ranging in age from 2 1/2 ( aka the Gorgeous George) to an almost 18 year old ! This will be FUN !

The first thing the eldest asked upon arrival, Please can we cook dinner whilst here? And the answer was OF COURSE!

Just because there is a house full of people, it doesn’t necessarily mean hours in the kitchen, even though it’s my happy place. Quick simple shortcuts help along the way. A quick Lemon Mousse made with Lemon Curd or a quick Chocolate Mousse or Meringues made very quickly in the microwave, transform into an Eton Mess. Jennies Cheeses, a throwback to our 13 years in Brussels, a simple but delicious starter, just thrown together with bits of cheese from your refrigerator!And of course, it is summer, something on the BBQ or if it is very dull a quick Stir Fry, something the kids can do easily. A couple of years ago Sam made IKEA meatballs ( yes I have the recipe) and Tess loves to bake, so can’t wait for her to arrive.

Today we went into town , a bit of a joke really as we all live in London. Normally we are all active, various lakes ( water bouncy castles) paddle boarding, beckon as well as paragliding and mountain biking. They have loved paragliding but were least keen on the mountain biking! But, as it is still dull and bordering on chilly it was time to visit the “Posh” café in Les Gets. The boys chose either a Lemon Meringue Pie or Coupe Glacées! The eldest chose the Coupe Glacée Rose whilst the youngest the Lemon Meringue Pie.

Tonight for dinner we are having Fajitas, a bit lacking on some ingredients, such as coriander,or spring onions to make a Salsa, and forget the Guacamole, the Avocados are still rock hard, but we do have some wraps which will substitute for tortillas! We will survive! I am using Onglet, which is the French basically for Hanger steak, a very common cut of beef in France but less so in the UK. ( but I do have a source!)

I am sure I have mentioned Microwave meringue before but if not here is the recipe again.

• 1 egg white lightly beaten
• 300 grams icing sugar sifted

And that is all you need. Mix together the icing sugar and the egg white until is fully amalgamated. Tip onto a work top and knead until it forms a ball. Cut into 6 pieces and roll each one into a ball ( use extra icing sugar to roll them in, to prevent them sticking. Pit a sheet of greaseproof paper on a plate and place 3 of the balls evenly spaced. Place in the microwave and cook on high for just ONE & HALF minutes. If your microwave has a light, peep whilst they are cooking! For the kids it is like magic!

And that’s it, remove from Microwave, put on a cooling tray and repeat. Use cream or ice cream to sandwich then together to make mini Pavlovas, or then to crush along with some strawberries/ raspberries and make Eton Mess, which can be with just cream or Ice Cream or be indulgent and have both.

Moving onto Lemon Curd. What is Lemon Curd? Well it could be called Orange curd, or grapefruit curd, or Lime curd, all of which can be used. In the 19 th century and even later it was always home made and in small quantities as it has a short shelf life, which has improved somewhat by refrigeration. Traditionally it was served with scones for afternoon tea. Of course today it is possible to buy commercially made Lemon curd but naturally contains preservatives. Lemon curd which is what I tend to make is good with plain yoghurt ( I make my own) ice cream , sandwiched with cream or ice cream in the above Pavlova or included in the Eton Mess!

Fruit curd is really easy to make, I have made it in the microwave but honestly it is just as easy on the stove top and easier than forever opening the microwave door and giving it another stir!

• 2 whole eggs plus 2 egg yolks
• 2 oz unsalted butter
• Zest and juice ( no pips please) 5 lemons
• 4 oz /113 grms ( approximate) caster sugar

Beat the eggs together, pour into a saucepan, preferably a non stick one, add the other ingredients and make sure you have no pips. Heat gently stirring now and again. In about 5 minutes, it will have thickens into a fairly thick consistency. Pour into sterilised jars, unfortunately it only makes enough for 2-3 jars ( approx 200 gram jars.) I have made more from time to time by doubling the quantity, and keeping on jar in the refrigerator and popping the others into the freezer.Small Kilner type jars are Perfect!

AND finally for today, a very simple chocolate mousse! Again not for the faint hearted or for those who are watching their diet ( aren’t we all) but something simple to make and again something the kids can make!

• 200 grams dark chocolate ( chopped up) or chocolate chips but good quality chocolate.
• 400 grams whipping cream or extra thick cream

Very simply, heat 100 grams of the cream in the microwave for one minute. Add the chocolate and stir until it is melted. Whip the cream until it is stiff and carefully fold in the cream/ chocolate mix. Pour/spoon into sundae glasses or jars, refrigerate until ready to eat. Garnish with maybe raspberries!

And although I said finally, I had forgotten about Ice Cream ! The boys made ice cream and again very simple to make, even easier with an ice cream machine. I have at home an ice cream machine with a built in freezer component, but these are fairly pricey, and I have here simple machine which involves freezing the bowl of the machine for at least 24 hours before hand. Of course this means that you need sufficient freezer space to enable you to do this! The third option is very simply to make the ice cream, pour into a freezer safe container and stir the mixture from time to time during the freezing process. This makes an acceptable ice cream but will be grainier than normal.

• 3 large eggs
• 3/4 cup caster sugar
• 2 cups ( approximately 500 mls) heavy / thick/ whipping cream
• 200 mls milk
• 2teaspoons vanilla

Whisk the eggs until light and fluffy, whisk in the sugar and whisk until blended. Add everything else blend well. Pour into the receptacle you are using and freeze. The method using a container that has been in the freezer for 24 hours works well, as it then has a whisk attachment and churns into ice cream in about 35 minutes!

And as Porky Pig says “ Th-th-that’s all Folks! And for now it is Bonne Appétit!