This week we offer you a quick and simple recipe for chocolate fudge, an even
simpler idea for a delicious dessert, and two sorbets to use up some of those
egg whites left over from the ice-cream recipes!

• 100g chocolate

• 100g butter or margarine

• 450g sieved icing sugar

• 45ml milk

Put all ingredients into a large microwaveable bowl.
Cook on HIGH for 2½ mins.
If chocolate has not melted, put it back in for another 30 seconds or so.
Stir very well.
Put into rectangular container and place in fridge for 1-2 hours until set.
Cut into squares.
Eat!

Submitted by: Coelacanth

Take a 500 gram pot of yogurt and put it into a bowl. You can use most fruits,
but this one uses dried apricots. Put some into a cup, fill it with hot water
and leave for a wee while, until they look fat. Drain them, then liquidise them.
Mix them into the yogurt and you have a lovely, simple dessert. You can put a
little bit of apricot on the top if you so desire!

Submitted by: Castle.

• 8 oz (250g) Granulated Sugar

• 3/4 Pint (450 ml) Water

• 1/2 Pint (300ml) Fresh Lemon Juice

• Zest of 1 Lemon

• Juice of 1 Lemon

• White of 1 Egg

Combine the sugar, water and lemon zest in a saucepan.
Set it over a gentle heat and stir frequently until the sugar has melted.
Bring to the boil and boil for 5 to 8 minutes or until you have a light syrup.
(For those of you with a sugar thermometer this is 230F or 110C.)
Remove from the heat and leave until it is cold.
Stir in the lemon juice and turn into an ice-cream maker, or pop in the freezer.
WARNING!! Some shop-bought Lemon Juice can be very sour! You may
prefer to use a mixture of orange and lemon juice if it is too sour for your personal taste!
When the sorbet starts to freeze or thicken, whisk in the egg white. This is optional if you are worried about raw egg whites, but does help to keepthe Sorbet light and not just a block of frozen ice!
Return to the ice-cream machine, if applicable,for further churning and then store in the freezer.

You may use the same recipe for Orange Sorbet, but substitute Orange juice for the lemon and also add the zest of 2 oranges instead of 1 lemon.
For the keen drinkers amongst you: you may use a mixture of Vodka and
water, or just vodka! In this version, you should boil the JUICE and a little water with the sugar and add the Vodka afterwards!
Don't drive after eating this version though!

• 1 pint (600ml) Tomato Juice

• Juice of 2 lemons

• 1 dessertspoonful of Worcester Sauce (to taste)

• A few drops of Tabasco Sauce (optional!)

• 1 dessertspoonful Sugar

• Salt and Pepper

• 4 fl ozs (125ml) Vodka

• 2 Egg Whites

Mix together all the ingredients, tasting carefully to achieve the
seasoning that you like (Don't get too carried away though, or you'll
have no mixture left!)
Churn in an ice-cream maker, or freeze straight away.
The finished sorbet should be light and fluffy and you may like to
serve it in scoops on a bed of lettuce with a few prawns.

Dear me! That is two recipes with a distinctly alcoholic content!
All you need now is a recipe for Boef Bourgignon and you won't get
up from the dinner table without weaving a little!
Please send any favourite recipes to have to me! We'd love to try them
out!

The Recipe Archive

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