Your fortnightly recipe to
tantalise your taste buds
6 large eggs
1 teaspoon vinegar
Lemon slices and lemon wedges.
Dill sprigs to garnish.
For the filling
200g (7oz) can salmon, drained
½ bunch spring onions, white parts sliced
2 sticks celery thinly sliced
1teaspoon wholegrain mustard or prepared English mustard
Grated rind of ½ lemon
2 tablespoons mayonnaise
½ teaspoon salt
Black pepper to taste
1 tablespoon chopped fresh or 1 teaspoon dried dill
Put the eggs and vinegar into a pan. Cover with cold water. Bring to the boil, reduce the
heat and simmer for 10 minutes. Drain. Put eggs into a bowl of cold water, leave until
cold, and then peel off the shells. Carefully cut the eggs in half lengthways.
Remove the yolks, taking care not to break the whites. For the filling, remove any
skin, bone or gristle from the salmon. Flake the flesh, and then put in a food processor
or blender with the egg yolks and remaining filling ingredients. Process until nearly
smooth. (You can also mash the mixture with a fork, which will give a coarser result).
Spoon or pipe the mixture into the egg halves. Transfer to a serving plate and
garnish with lemon slices, lemon wedges and dill sprigs. Serve with a mixed salad.
Pineapple and Cherry Pie
225g (8oz) ready-made shortcrust pastry
1 tablespoon semi- skimmed milk
1teaspoon caster sugar
For the filling
432g (15oz) can pineapple pieces in natural juice, drained.
2x 425g (15oz) cans stoned red cherries, drained.
400g (14oz) red cherry pie filling.
1 tablespoon lemon juice, brandy or cherry-flavoured liqueur
Preheat oven to 190c/375f/ gas 5. For the filling, stir together the fruit, pie filling
and lemon juice, brandy or liqueur. Spoon the mixture into a 23cm (9in) pie dish. On
a lightly floured surface, roll out the pastry until it is 3mm (1/8in) thick and 2.5cm
(1in) larger than the dish. Using a pastry wheel or sharp knife, cut the pastry into 2.5cm
(1in) wide strips. Brush the edge of the pie dish with water. Form the pastry strips
into a lattice on a piece of non-stick baking paper. Invert the paper and lattice
over the pie. Remove the paper. Tuck in the ends of the pastry strips and press in with
your fingers to seal. Brush the lattice with milk and sprinkle with caster sugar. Bake for
35 minutes, or until the lattice is golden brown. Serve with ice-cream or single cream.
Variation: Other canned fruits also work well. Good combinations include peaches
and blackcurrants and also blackberries and apple slices. (For the lattice, lay half
the strips on a large sheet of non-stick baking paper. Weave the remaining pastry strips
in between at right angles. Press the lattice gently to secure the joins.)
Friends of Guiding
Trash and Treasure sale
Sheringhams'answer to bargain hunting
|Bodham Croquet Club
New season starts Thursday 15 April 2004.
New members always welcome.
For more information contact Harry Bruford on 01263 588122