< Kitchen
< Summer Sizzlers

Marshmallow Snowballs
Gooseberry Fool
Raspberry & Apple Palmiers
Carla's Orange Chocolate & Cream Choux 'C'
Chocolate Workies
Danish Peasant Girl with Veil
Apple Snow
Blackberry Polenta Cake
Basic Four-Egg Sponge
Trifle in a 'Trifle'
Pears in Lemon Juice
Basic Muffins
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Redcurrant Yogurt Ice-Cream
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Redcurrant Muffins
Dough Balls
Kids' Summer Cup
Primrose Salad
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Maypole Cake
Bananas in Pyjamas
Elderflower Cordial

Butterfly Fruit

I had another family coming for supper and very little time, as usual, to make something. I’ve been trying to empty my freezer, as I am very good at putting things in but not so good at taking them out again, so I delved in and pulled out a packet of puffed pastry. Of course I had to leave it to defrost, so in the end we all made the butterflies together. Quick and beautiful. We ate outside so they were our first summer butterflies in the garden this year.

Pastry Butterflies
75g caster sugar
1 packet of puff pastry (mine was 300g)
1 small carton double cream, whipped
Mixed soft fruit

Heat the over to 200 degrees C/Gas Mark 6. Sprinkle a third of the sugar on to your work surface and roll out the pastry to form a rectangle about 35 x 25cm. Sprinkle the rest of the sugar on top and press in with the rolling pin. Take the shorter end of the pastry and roll it up to the centre. Roll the other side to meet at the centre, moisten with a bit of water and press together to seal the roll. Cut into 1cm slices and place well apart on a baking tray lined with greased parchment, to prevent sticking. Bake for 10 to 12 mins. They should be brown and the sugar lightly caramelized.

Cool before serving with soft fruit and a dollop of cream to secure the butterflies together.