Society of Friends of Cook and helps the hospital

Need some new ideas for what the family give to tea? Then you get your hands on the new cookbook of the Society of Friends of the Royal Berkshire Hospital

Inside the book you will find 44 pages of delicious recipes find everything simple and satisfying meals by Naughty but nice cakes and desserts, you start.

Thin soup, for example, is an initiator of ultra-fast low calorie or light meal, while the survey decadent cheese Mars Bar is a rich indulgence only for special occasions.

And no need, I think, should the cooking experience: Most of the recipes were selected because they are exactly surprisingly simple.

Others, like the storage space Curry, have a long list of ingredients - but they are all the kind of thing that you probably already have in your refrigerator or cupboard.

But if you fancy yourself as a bit of a baker, you can try to make it easy focaccia, that make you the satisfaction of firing up this classic Italian bread in your own kitchen.

We shared two popular recipes from the book.

Four Jamaica, which is an adaptation of Alaska only with baked ginger cake and pineapple a delicious combination of those hot and sunny days.

The second recipe is one that was written by the head of the development of the Society of Friends of Martin Butler himself.

He said: "While at the hotel school in the 80s on a trip to a castle in France, I saw what had happened, and since then I have on the way you look now you only adjusted fried sugar spicy Profiteroles with a. hot sauce served with fruit flavor. delicious desserts are some good flavors to complement a meal. "

All the recipes in the book were presented by volunteers and every penny of the retail price of £ 3.50 will be used to provide the necessary support for the care and well-being of patients at the Royal Berkshire Hospital offer.

The book was in the company of friends gVirt_NP_NN_NNPS __ presents <__ annual summer festival in Tilehurst in June and has since promoted and Broad Street Mall in Reading Waterfest festival.

The last time the league has produced a cookbook in 1994 and Mr. Butler thought it was producing at the time to another.

He said: "It was made an enjoyable process, and the book is something that I look back and have some ideas for the next book, so watch this space.".

You can also make your copy by contacting the office on League (0118) 322 8592, where you make your purchase by phone. The book costs £ 3.50.

Four Jamaica

Ingredients for 4 people

227g pineapple chunks in juice

1 ginger cake already sliced horizontally Jamaica

3 egg whites

175g/6oz light muscovado sugar

Vanilla ice cream 500ml carton

Preheat oven to 200 220/gas7/fan. Drain pineapple, reservation juice 3 tbsp. Arrange the slices of ginger cakes side by side in a flat rectangular oven. Sprinkle with pineapple juice and pieces

Beat beat the egg whites until stiff. Beat the sugar, a tablespoon at a time, beating well after each addition until the meringue is thick and glossy.

Slice ice cream and fruit cake with her, support the appropriate level. Completely cover with meringue, rise the peaks with a fork. Bake golden for 5 minutes until. Serving come.

Donuts blown fruity salsa

70g butter

1 teaspoon granulated sugar

120g flour

3 eggs beaten,

For the sauce:

4 rounded dsp your favorite jam

Cornmeal 1dsp

Fryer Preheat oven to 170 ° C. Put the butter and 250 ml of water in a pot and bring to a boil, stirring until the butter is melted.

From heat and take sugar and flour. Return to low heat and beat with a wooden spoon until the mixture forms a smooth paste. Do not overheat. Remove from heat and let cool slightly before the beaten eggs. Mix until a smooth, shiny dough.

In the preheated deep fryer half a tablespoon of dough. These fast-swimming on the surface. Twice its size and rotate during cooking. Fry gold for 7-8 minutes. Cooking in batches and remove to a kitchen towel to absorb excess oil.

While the soufflés are cooking, prepare the fruit sauce. Put the marmalade in a small saucepan 2 tablespoons water and bring to a boil. Mix cornstarch with a little water and add sauce.

Cooked in sugar For the icing on a plate and blown role until they put completely covered. Serve in a large serving platter with dipping sauce or individual with a little sauce over dishes.

Tip: To wort, add 1 teaspoon of spice mixture to the sugar coating - which gives them a nice spicy flavor.