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www.cornard.info |
The Great Cornard Information Website |
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Recipes (2002) |
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Page updated - 06 December 2005 |
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These recipes were previously published in Cornard News |
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2002 Spring |
Issue 09 |
SALMON CHEESE QUICHE 6ozs Shortcrust pastry 3.5oz Can of salmon (drained) 2ozs Mushrooms (sliced) 2 Eggs (beaten) 0.25pint Milk 6ozs Cheddar cheese Salt, pepper, chopped parsley Take an 8-inch flan dish and line with foil Roll out pastry and place in flan dish Bake – Gas Mark 6, 200’C (400’F) for 15mins. Place drained, flaked salmon in base of flan case &cover with mushrooms. Beat together eggs & milk, stir in the cheese, seasoning and parsley. Pour into flan case. Bake for further 20-30 mins until filling is set. |
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2002 Summer |
Issue 10 |
GINGER PEAR TRIFLE (Delicious but quick) 0.5oz Custard Powder 1 tablespoon Sugar 0.5 pint Milk 5oz Sliced Ginger Cake 14oz Can pears in natural juice (sliced & drained) 0.25 pint Cider 5 fluid oz Whipping cream 1oz Toasted flaked almonds Blend custard powder with a little of the milk. Bring remaining milk to the boil & make custard, return to pan & cook for 1 minute. Arrange ginger cake in glass serving dish. Cover with pears & pour over cider. Put custard on top. Whip cream. Pipe over custard & decorate with toasted almonds. Enjoy. |
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2002 Autumn |
Issue 11 |
MUSHROOM CHICKEN 4 chicken portions 1 can (10½ ozs) condensed mushroom soup 2 ozs mushrooms (finely sliced) 4 ozs grated cheddar cheese 1 teaspoon sage (fresh or dried) 1 bunch spring onions Preheat oven to 200’C (Gas 6). Line a shallow baking dish with foil. Arrange chicken pieces with skin side up. Sprinkle with pepper. Combine soup with cheese, mushrooms & sage. Finely chop the spring onion bulbs & add to soup mixture, stirring until blended. Spoon over chicken to coat all pieces. Bake uncovered for about 55 mins or until tender, basting with the sauce in the pan. To garnish, thinly slice onion tops and sprinkle over chicken.
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2002 Winter |
Issue 12 |
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