Midsummer Activities

1

• Pre-heat oven to 180C/350F/Gas mark 4. Line a round cake tin (30cm x 10cm) with baking paper

2

• Whisk the eggs with the sugar until light and fluffy; mix the dry ingredients together and then gently fold them to the whisked eggs. Add the boiled water and then mix until all amalgamated, but do not over mix. Pour the cake mixture into the prepared tin and bake for 30 to 35 minutes, until it has risen and is golden brown. Turn out of the tin and allow to cool on a wire rack

3

• Meanwhile, make the Chantilly cream by whisking the cream, icing sugar and vanilla extract together until the cream holds firm peaks; cover it and store in the fridge until needed

4

• When the cake is cold, carefully cut it into three slices, and place one slice on a serving plate; spoon a third of the cream over the cake, then add the strawberries and raspberries;

5

• Continue to layer the cake this way, ending with the top which is also decorated with cream, strawberries and raspberries

6

• Serve cut into slices with extra fruit on the side

• Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
• In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.

• Toss the watermelon and cucumber together in a large bowl. Sprinkle the cheese on top and season with olive oil, lime juice and black pepper. Sprinkle the chiffonnade of mint leaves over the top of the salad as a garnish.
• The colors of the salad look best before tossing, so if you’re making this for company, I recommend serving like this and tossing at the table. Alternatively, you can toss the watermelon and cucumber with the oil, lime juice, salt and pepper and then add the cheese and mint at the end.

• 1 Combine cinnamon and sugar in small bowl
• 2 Separate crescent rolls and wrap them around the skewer
• 3 Roll it in the cinnamon sugar mixture
• 4 Cook over campfire for 5 minutes, rotating frequently
• 5 Optional – Mix 1/4 cup powdered sugar and 2-3 tbsp water together to make a glaze and drizzle over cooked roll-up