Day 253 - FEET and the day after......the recipe and photos

Borqna you asked what the occasion was last night. We have not entertained since January beacause of thee flood we had so we decided, I think that was the royal 'we'. I decided to have all 'the crowd' together for a meal to ss and welcome them to our newly decorated house. We had a great evening. Carol's new man friend is next to me at the top of the table, I felt for him meeting us all for the first time!  Here we are having just finished the starter except you caannot see me for the flash on the window and Peter taking the photo so I decided to do a collage 

 Here I am serving the white chocolate and rasberry meringue roulade, recipe coming up...

White chocolate and rasberry meringue roulade serves 8

4 large egg whites

200g caster sugar

1tsp cornflour

1 tsp lemon juice

icing sugar to dust

For filling

100g good quality white choc broken into pieces

200ml double cream

1tsp vanilla essence

25g toasted chopped hazelnuts

150g raspberries fresh or frozen

For Coulis

75g raspberries fresh or frozen

2-3 tbsp icing sugar

1. Preheat oven 160C (140C fan) mark 4/5

2. Whisk egg whites in a large bowl til stiff but not dry

Gradually add caster sugar whisking until mixture is thick and glossy Beat in cornflour and lemon juice until combined

3. Spoon meringue into a prepared tin 10x12 " approx. Bake for 25mins until light golden crust. leave to cool in tin for 5mins. Lightly dust a rectangle of greaseproof paper and turn meringue on to the paper, leave paper on meringue to cool completely

4.Make filling. Melt chocolate in a bowl over pan of barely simmering water, remove from heat and cool.

5. Whip cream until it just holds its shape, then fold in the chocolate

6.Peel paper from meringue, spread cream mixture evenly onto the meringue, sprinkle with the hazelnuts and raspberries

7.Using the paper underneath to help you, roll up the meringue from the short edge. Don't worry if cracks appear. they add to the log effect

8. Place on a serving dish.

9. Make coulis by blending raspberries and icing sugar, Sieve into a jug.

10 As you serve it sprinkle with icing sugar and drizzle some of the coulis over .

Leftovers can be stored in fridge for up to 3 days!

ENJOY!    oh and for info...364 cals, 19g fat(11g unsaturates), 40g carbs

We spent the early part of morning clearing away amazing how quick it was as the dishwasher had already done 2 loads last night and Peter loves (yes really) to wash up as he plays his music and sings along

and my job is to pack it all away in the cupboards!

We were nearly straight and the table back to it's small size and extra chairs ready to go back to the rooms upstairs and then we got a call from DIL, who is clearing her late Dad's home.

 She wanted  to see if we wanted the sofa bed, so we then went to see it, collected it with my son's help and van and also brought home an ironing board, and iron hardly used. Cut glass glasses, some bone china plates and dishes, fridge freezer for the garage to replace our old one and a set a nest of coffee tables very dirty and in need of TLC and several other things too!!
Here is one of the feet...my photo for the day!

and here here is the largest of the tables that has been scrubbed, dried and treated with Bald's original restoring balsm. I have the smallest table to do and then some me time in the sunshine with my book, while Peter is once again playing bowls, the last outdoors game for this year.