As any Briton will know, the weather in England during summer can be a little unpredictable. Some years, we are blessed with glorious sunshine. Other years bring the never ending rain that Britain is famous for. Barbecues are rare, for the weather often turns against us, and garden parties may be cancelled at the last minute. We certainly aren't lucky when compared to Florida or Australia, where sun is guaranteed, so baking a "summery" dish doesn't always work out.
Most magazines provide readers with summer recipes for barbecues and feasts outdoors, when the weather is at its brightest. "GoodFood", for example, has many light and fruity bakes for the holidays, but what happens when the rain begins to pour, and a strawberry trifle just won't do? Sometimes, if it is miserable outside, it is nicer to curl up with a hot mug of tea, a book, and a warm slice of ginger cake (or perhaps a lemon drizzle).
I am, therefore, providing you with two recipes. One for a bright summer, the other for a rainy summer. Both are from an old recipe book called "The Best of Baking", by Hamlyn, which was published in 1979 (I think).
Recipe for a sunny day: Strawberry choux ring
Strawberry choux ring
For the choux paste
60g/2oz butter
Pinch of salt
Zest 1/2 lemon
250ml water
200g/7oz plain flour
4 eggs, beaten
For the filling
500g/1 lb strawberries
2 tsp sugar
2-3 drops vanilla extract/flavouring
450ml double cream
Method
1. Wash and hull the strawberries. Reserve three large strawberries and mix the rest with the vanilla and sugar. Leave for a while for the sugar to be absorbed.
2. Lightly grease a baking tray and dust with flour. Preheat the oven to 220ºC, 425ºF, Gas Mark 7.
3. Melt the butter with the salt, lemon zest and water over a low heat, then bring quickly to the boil. Remove from the heat, add sifted flour and beat with a wooden spoon until it comes away from the sides of the pan.
4. Return to the heat for 1 minute, stirring continuously. Allow to cool lightly then add eggs a little at a time, beating in well.
5. Fill a piping bag fitted with a large star nozzle with the choux paste mixture and pipe 11 rosette shapes in a 25cm/10-inch ring on the baking tray. When risen they will join together to form circle. Bake just below the centre of the oven for 20-25 minutes.
6. Purée the strawberries (except for the reserved 3) through a nylon sieve. Whip the cream until stiff and put 2 tablespoons of cream into a clean piping bag fitted with a large star nozzle. Mix the remaining cream with the strawberry purée.
7. While still warm, split the choux ring to allow it to cool quicker. Then, fill with the strawberry cream mixture. Decorate with rosettes of cream and segments of the 3 remaining strawberries.
Recipe for a rainy day: Nutmeg biscuits
Nutmeg biscuits
Ingredients
125g/4oz butter
125g/4oz castor sugar
Zest 1/2 lemon
1 pinch grated nutmeg
1 pinch ground cinnamon
1 pinch ground cloves
125g/4oz plain flour
125g/4oz hazelnuts, finely chopped
125g/4oz fresh white breadcrumbs
1 egg yolk, beaten
50g/2oz blanched almonds
Method
1. Beat the butter with the sugar, egg, lemon zest and spices.
2. Mix the sifted flour with the hazelnuts and breadcrumbs. Add to the butter mixture and knead the ingredients quickly into a dough.
3. Cover the dough and leave in the fridge for 2 hours.
4. Preheat the oven to 200ºC, 400ºF, Gas Mark 6. Roll out the dough to 5mm or 1/4 inch thick. Cut out using cutter of your choice, or ,if you prefer, roll into a ball and squash with your hand to create a round shape.
5. Place on a greased baking tray and brush with beaten egg yolk (optional). Place a blanched almond (or more, if you prefer) on top of each biscuit and bake for 10-15 minutes until golden.
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