Eton Mess is blissfully straightforward to assemble. Here’s all you need to feed four.

Ingredients
* 500 g / 1 lb fruit of your choice (strawberries, raspberries, blueberries etc)

* 500 ml / 1 pint of double or whipping cream

* 8-12 meringue nests

* a little icing sugar (optional, depending on the sweetness of the fruit)

* a large decorative glass bowl, individual glasses or dishes to serve

Presentation
Think about your presentation before you begin.

If you want to appear as a generous host, a large bowl piled high with the delicious mix does the trick.

If you want to look classy, serve the pudding in tall glasses with long spoons. Alternatively, arrange the meringue and fruit/cream in layers on a plate as in the picture below.

You could even go ‘Pavlova’ and use a two large meringues instead of small ones. This isn’t traditional, but looks very elegant and would suit an ‘occasion’ like a wedding or christening party.

Preparation
Eton Mess

Wash the fruit. If you’re using strawberries and they’re very large, cut them in half.

Blend half the fruit to a puree. Add the icing sugar if the fruit seems tart, but remember that it needs to cut the richness of the cream.

Whip the cream until it stands in firm peaks.

Crumble the meringues (if serving in a bowl) or arrange them on a plate.

Fold the pureed fruit into the whipped cream, then add the crumbled meringue.

Pile into a large bowl or individual dishes and scatter with the remaining fruit.

Serve at once, or keep cool until needed. (Don’t keep it too long or too warm or the cream will run!)

Via Essentially England

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You can also check out this recipe with meringues added in

Ingredients

* 284ml pot double cream
* 200ml pot Greek yogurt
* 4 small meringues , crumbled (shop-bought is fine)
* 200g strawberries hulled and chopped
* 2 tbsp lemon curd
* 200g raspberries and strawberries, halved, for topping

FOR THE SAUCE

* 150g punnet raspberries
* 150ml punnet strawberries
* 2 tbsp icing sugar
* 1 tbsp lemon juice

Serves 6
Prep 15 mins

Method

1. Line 6 x 150ml ramekin dishes with cling film. Lightly whip the cream, then fold in the yogurt, meringues and strawberries until well combined. Fold in the lemon curd to give a soft marbled effect.
2. Spoon into the prepared ramekins and freeze for 2-2½ hrs or until semi-frozen. Meanwhile, make the berry sauce. Tip the raspberries and strawberries, icing sugar and lemon juice into a food processor and blend to a purée. Pass the sauce through a sieve to remove the pips, then set aside.
3. To serve, turn the semi-frozen parfaits out onto serving plates and remove the cling film. Arrange the halved strawberries and raspberries on top of the parfaits. Serve with a drizzle of berry sauce.

Per serving

576 kcalories, protein 7g, carbohydrate 43g, fat 43 g, saturated fat 24g, fibre 3g, sugar 28g, salt 0.21 g

Via BBC Good Food

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Courtesy: Daily Aajkal

Hop in for some delights

The Recipe

All you need>>>

Crushed biscuits —  —  —  —  — - 100g or 8 oz
(I used Marie, party, and candy biscuits, you can use any one’s you like)
Cocoa powder —  —  —  —  —  — - 25g or 1 oz
Raisins —  —  —  —  —  —  —  —  — - 50 g or 2 oz
Golden syrup or honey —  —  – 75g or 3 0z
Butter or margarine —  —  —  — 100g or 40z
Chocolate —  —  —  —  —  —  —  — 100 g or 4 oz

How it’s made>>>

1. Well grease a 15 cm or 6 inch shallow cake tin with butter preferably.
2. Put the butter, golden syrup, cocoa powder and raisins into a sauce pan and heat till butter is melted. Stir continuously.
3. Remove from the heat and thoroughly mix in the crushed biscuits.
4. Press it into the prepared pan and pop it into the refrigerator till it’s cold, 20-25 minutes.
5. In the meantime, melt the chocolate on a double boiler.
6. After 20-25 minutes take the pan out of the fridge and spread the melted chocolate on top.
7. Pop it back into the fridge for another 5 minutes or till the chocolate is set.
8. Remove the cake from the tin and cut into squares, triangles or wedges.
9. Decorate it with some melted white chocolate.

Courtesy: The Chef in Me

Ingredients

1 Kg. Mutton
½ kg Bhindi
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.

Serve with naan.
Serving: 6 – 8 persons

Courtesy: Desi Cook Book