Sorry for the huge amount of time that’s elapsed since I last posted – I can only blame pressures of work, frantic Christmas preparations and finally getting a date for my knee operation on Christmas Eve of all days! Despite my fears about the operation being cancelled, it went ahead like clockwork – very impressed with the staff in the orthopaedic unit at Maidstone Hospital. I was back at my son’s house in time for Stollen and tea the same day and able to enjoy a very small portion of Christmas lunch the next day with my family. I’m so grateful that I can now look forward to the year ahead with the prospect of my knee improving at long last – and I should have recovered sufficiently by the start of the gardening year in late March/April to do most of the jobs I want to do.
Christmas has been a time of sitting with my knee raised, ice pack in place, religiously doing my physio exercises, while everyone else cooked, walked the dogs and waited on me hand and foot – a very novel experience! Slowly but surely I’ve been feeling stronger, returning home on New Year’s Day. Today I had the clips removed from my various (very neat) wounds, and last Friday the physio gave me the go-ahead to walk with one crutch or even none if I felt strong enough. So much better than when I ruptured the ligament in the first place and had my knee in a brace for the first couple of weeks, causing my muscles to atrophy in the meantime… This consultant doesn’t believe in leg braces, preferring to allow people to gradually move the joint as they are able, aided by judicious use of physio – so far, so good.
New Year’s Day also marked the return of my younger son and daughter-in-law from their world travels: so good to be reunited with them. Perfect timing as they are now on dog-walking and cooking duties until I’m back in action fully 🙂
Yesterday we had a houseful of guests for a welcome home party, with my son cooking a delicious roast dinner – rib of beef, roast potatoes and parsnips, mashed carrot & swede, sesame-fried kale and Yorkshire pudding: delicious! They even had to go down to the allotment first to harvest the parsnips and kale. In return, I felt strong enough to make a pudding or two – very easy, minimal-effort puddings I should add! My son had opened a can of condensed milk the day before to make Vietnamese coffee, brought back from his travels, so I turned to one of my stand-by storecupboard sweets, based on a recipe from an M&S Family Cookbook from the 1980s. Called simply lemon flan, it tastes for all the world like a lemon cheesecake, yet contains no cheese – and always goes down well, especially with fresh fruit. Oh, and I used the rest of the tin of condensed milk in this equally easy traybake, one of my boys’ all-time favourites: Marbled Energy Bars. Waste not, want not…
Lemon Flan – serves 6
120g digestive biscuits
200ml condensed milk (1/2 standard tin)
150ml double cream
2 lemons, grated rind and juice
Fresh fruit of your choice to serve
Melt the butter in a small pan and crush the digestive biscuits at the same time – either in a food processor or put them in a plastic bag and crush with a rolling pin. Tip the crushed biscuits into the melted butter and mix well, then use to line the base of a greased 20 cm deep flan tin (preferably with a removable base) and slightly up the sides. Press down firmly all over, then place in the fridge to chill while you make the filling.
Lightly whip the cream, then stir in the lemon rind, juice and condensed milk. Whip again until starting to thicken. Transfer to the flan case, smooth the surface and leave to chill in the fridge for a couple of hours.
Turn out onto a decorative plate to serve (leaving on the base) and serve decorated with fresh fruit – I like it with kiwi fruit, blueberries or in this instance last year’s summer raspberries from the freezer. Or you could decorate with a rim of crushed digestive biscuits and crystallised lemon slices if you fancy going old school 😉
My next super-easy pudding is very much a guilty secret. My foodie credentials are in danger of being withdrawn, as this recipes uses (shock,horror!) that 70s favourite, Butterscotch Angel Delight. Before you recoil in shock, do give it a go: I’ve never yet served this to anything other than rapturous delight; and it still gets requested by family members and friends alike at regular intervals.
Rum & Raisin Flan – serves 8
120g digestive biscuits
2 tbsp dark rum
1 packet Butterscotch Angel Delight
275ml milk (semi-skimmed works fine)
300ml double cream
Grated dark chocolate to decorate
Place the raisins in a pan with some boiling water to cover and boil for a few minutes. Set aside in the water to cool.
As in the previous recipe, melt the butter in a small pan and crush the digestive biscuits at the same time – either in a food processor or put them in a plastic bag and crush with a rolling pin. Tip the crushed biscuits into the melted butter and mix well, then use to line the base of a greased 20 cm deep flan tin (preferably with a removable base) and slightly up the sides. Press down firmly all over, then place in the fridge to chill while you make the filling.
Meanwhile, make up the Angel Delight by whisking the powder into the cold milk until it thickens. Stir in the cooled raisins and the rum and mix well. Transfer to the chilled flan base and smooth evenly over the base. Return to the fridge to chill for a couple of hours.
Before serving, whip the double cream until soft peaks form and spread over the rum and raisin base. Make soft swirls with your knife, then decorate with grated chocolate. Serve to an appreciative silence……