Tasburgh Quarterly and Church News - Summer 2015
Tasburgh Tips and Treats As the days begin to stretch out, our thoughts turn to long summer days in the garden and inevitably the thoughts also turn to garden parties, bar-b-q’s and easy dining. Whilst the men return to their primeval roots to oversee the ceremonial cremation of those beautifully prepared, marinated meats and vegetables there is a chance to rescue the event with some spectacular desserts. Better still, these easy desserts can be made well in advance and frozen, taken out before the guests arrive so they are thawed by the time they are needed, with just a little decoration to do before they are to be served. Best not worry about the calories. Include some fresh fruit salad or raspberries to make it a healthy option! Have a lovely summertime. Julie Lawrence Key Lime Pie For the base: 3 ounces unsalted butter 8 ounces digestive biscuits Filling: Ÿ pint double cream 4 limes - juice, julienne strips of rind and zest 397 g can sweetened condensed milk Plus lime slices for decoration Make base by melting butter and adding crushed biscuits. Press into 9 inch fluted tin or spring release tin for easy removal. Chill for 25 minutes. Whisk filling ingredients for 3 to 4 min until creamy. Pour onto base. Chill for at least 3 hours or cover with cling film and freeze. (Defrost time 2 to 3 hours.) Decorate with lime slices.
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