WE LOVE… FRANGIPANE CROUSTADES pg55 // STICKY BUNS pg56 // CHURROS
By Waitrose. Thousands of recipes can be found at
Kiwi lime pie
SERVES 8-10
200g (7oz) ginger nut biscuits
75g (2¾oz) unsalted butter, melted
200ml (7floz) double cream
200g (7oz) condensed milk zest and juice of 4 unwaxed limes
5 mint leaves, finely shredded
2 Waitrose 1 Perfectly Ripe Kiwis
1 Preheat the oven to 180°C/Gas Mark 4. Line the base of a 23cm (9in) loosebottomed tart case with a circle of parchment. Whizz the biscuits in a food processor until crushed. Add the melted butter and whizz again. Tip into the tart case and press in the base and up the sides with the back of a spoon. Bake for 10 minutes, then set aside to cool.
2 Put the double cream, condensed milk and lime zest and juice into a mixing bowl and whisk together lightly with a balloon whisk. Stir through the mint, then pour into the tart case. Chill for at least an hour.
3 Top and tail the kiwi fruit, then use a vegetable peeler to remove the skin. Slice the kiwis, then tumble over the tart.
Cook’s tip
Leftover condensed milk is brilliant for making iced coffee, or it can be simmered down to make caramel. It also freezes well.
Crêpes Suzette
SERVES 4
8 traditional French crépes
8 tbsp Bonne Maman Bitter Orange
Marmalade finely shredded or grated zest and juice of 1 lemon
3-4 tbsp Grand Marnier
50g (1¾oz) chilled unsalted butter, diced icing sugar, to dust
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