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@ Sheringham Community Paper Issue No 35 - Friday 16th April 2004 - Choose another issue
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Sheringham Community Paper Cook's Corner

Your fortnightly recipe to
tantalise your taste buds
Salmon-stuffed eggs
6 large eggs
1 teaspoon vinegar
Lemon slices and lemon wedges.
Dill sprigs to garnish.

For the filling
200g (7oz) can salmon, drained
bunch spring onions, white parts sliced
2 sticks celery thinly sliced
1teaspoon wholegrain mustard or prepared English mustard
Grated rind of lemon
2 tablespoons mayonnaise
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.)
Sheringham Friends of Guiding
Trash and Treasure sale
17th April
Sheringhams'answer to bargain hunting
Sheringham Community Paper
Bodham Croquet Club
New season starts Thursday 15 April 2004.
New members always welcome.
For more information contact Harry Bruford on 01263 588122


Sheringham Community Paper
Published by At Sheringham, c/o Norfolka2z,. 14, Waterbank House, Station Approach, Sheringham, Norfolk. NR26 8RA
Tel: 01263 826005  Fax: 01263 823235  website: www.at-sheringham.co.uk   e-mail: info@at-sheringham.co.uk