Two Very Nice Things
Apr. 4th, 2007 10:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dolorous_ett1. The prompts for ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
omniocular's second Non-Fiction Fest are now up! There are some really good ones still on offer, so treat yourself! (I've just undertaken to write the Death Eaters' Bi-Monthly Newsletter - what fun!)
2. For those of you who don't care for challenges, a recipe for Dried & Fresh Fruit, Sour Cream and Ginger Fruit Salad. I made it last weekend and it was fantastic.
Enjoy!
omniocular's second Non-Fiction Fest are now up! There are some really good ones still on offer, so treat yourself! (I've just undertaken to write the Death Eaters' Bi-Monthly Newsletter - what fun!)2. For those of you who don't care for challenges, a recipe for Dried & Fresh Fruit, Sour Cream and Ginger Fruit Salad. I made it last weekend and it was fantastic.
1 tart apple like Granny Smiths, chopped
175g luxury dried fruit
100g stem ginger in syrup (crystallised will do if you can't find it in syrup, though the syrup tastes great in the sauce)
300ml sour cream
200g assorted fresh fruit (whatever you have to hand. My favourite to date is black grapes)
1. Prepare dried fruit by soaking overnight (an afternoon shoud do it if you don't have time), then simmering in the liquid for 10 minutes until tender and moist. Drain off liquid, but keep it back as you may need it later.
2. Combine fresh and dried fruits in a big bowl.
3. Shred the ginger and add to the fruit.
4. Fold in the sour cream. Adjust taste and consistency by adding juice from the fruit if too dry and stem ginger syrup/sugary bits if you want to make it sweeter.
5. Leave at least half an hour so the tastes start to mingle.
175g luxury dried fruit
100g stem ginger in syrup (crystallised will do if you can't find it in syrup, though the syrup tastes great in the sauce)
300ml sour cream
200g assorted fresh fruit (whatever you have to hand. My favourite to date is black grapes)
1. Prepare dried fruit by soaking overnight (an afternoon shoud do it if you don't have time), then simmering in the liquid for 10 minutes until tender and moist. Drain off liquid, but keep it back as you may need it later.
2. Combine fresh and dried fruits in a big bowl.
3. Shred the ginger and add to the fruit.
4. Fold in the sour cream. Adjust taste and consistency by adding juice from the fruit if too dry and stem ginger syrup/sugary bits if you want to make it sweeter.
5. Leave at least half an hour so the tastes start to mingle.
Enjoy!
