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www.cornard.info |
The Great Cornard Information Website |
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Recipes (2007) |
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Page updated - 02 December 2007 |
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These recipes were previously published in Cornard News |
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2007 Winter |
Issue 32 |
CHICKEN SAVOURIES - Good for Christmas Buffets
Ingredients: 1/4 pint (150mls) milk 1/2 oz (15g) butter 1/2 oz (15g) plain flour 5 oz (150g) natural yoghurt 1/2 cucumber (chopped) 2 ozs (50g) pickled gherkins (chopped) 2 sticks celery (chopped) 6 ozs (175g) chicken (cooked and chopped) Salt and pepper 2 tablespoons parsley (chopped)
Method: 1. Place milk, butter and flour in a saucepan. Heat, stirring continuously until the sauce thickens. Season and simmer for 2 minutes. Allow to cool. 2. Blend sauce and yoghurt together. 3. Add cucumber, gherkins, celery and chicken. Season and mix well. 4. Allow to cool for a couple of hours. 5. Serve on buttered crackers or cheese biscuits and sprinkle parsley on top.
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MARS BAR FINGERS - Chocolate and more chocolate
Ingredients: 3 Mars Bars – 3 x 62.5gm Butter – 75 gms 3 teacups of Rice Crispies Chocolate – plain or milk
Method: Chop Mars Bars and gently melt together with butter. Stir in Rice Crispies until well coated. Press mixture into tin and allow to cool. Cover with melted chocolate and allow to set. Cut onto fingers and enjoy.
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2007 Autumn |
Issue 31 |
CHOCOLATE APRICOT TRIFLE - Serves 4 to 6
Ingredients: Trifle - 1 cream-filled chocolate Swiss roll 1 medium sized can apricot halves 2 tablespoons orange squash or brandy 150 ml (1/4 pint) fresh double cream 1 tablespoon milk 2 level tablespoons sifted icing sugar White of 1 standard egg
Decoration - 50g (2 ozs) grated plain chocolate
Method: Cut Swiss roll into about 10 slices. Arrange over base of shallow serving dish, overlapping if necessary. Moisten with 4 tablespoons syrup from apricots mixed with squash or brandy. Arrange apricots on top. Whip cream and milk together until thick. Stir in sugar then fold in the egg white, beaten until stiff. Pile over apricots and chill. Just before serving, sprinkle with grated chocolate.
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2007 Summer |
Issue 30 |
CHEESE, SHRIMP & MUSHROOMS RAMEKINS - Serves 4
Ingredients: 50g (2 ozs) mushrooms, sliced 47g (1 ¾ ozs) butter 7g (¼ oz) flour 150 mls (¼ pint) milk 3 hard-boiled eggs 100g (4 ozs) shrimps, peeled 50g (2 ozs) cheddar cheese, grated
Method: Fry mushrooms in a little of the butter until soft. Melt 7g (¼ oz) butter for the sauce in small pan, stir in flour and cook gently for one minute, stirring. Remove pan from heat and gradually stir in the milk. Bring to boil slowly and continue to cook, stirring, until the sauce thickens. Roughly chop the eggs and add to the sauce with 25g (1 oz) cheese, shrimps and fried mushrooms, then season. Stir in the remaining butter and reheat without boiling. Pour into buttered ramekin dishes, sprinkle the remaining grated cheese on top and brown under grill. Serve at once. Nice as a starter with a small salad garnish.
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2007 Spring |
Issue 29 |
CHOCOLATE COCONUT SQUARES
Ingredients: 224g (8ozs) Plain cooking chocolate 112g (4ozs) Margarine 112g (4ozs) Castor sugar 224g (8ozs) Desiccated coconut 112g (4ozs) Glace cherries, chopped 2 Eggs
Method: Melt chocolate in a basin over hot water, pour into a greased & lined swiss roll tin, put in fridge to set. Over gentle heat melt the margarine. Remove from heat, stir in sugar, coconut & cherries. Mix well. Beat in eggs Spread mixture over chocolate base & bake in pre-heated oven (180’C – 190’C / Gas 3 - 4) for 20 to 25 mins When cooked leave until cold & then cut into squares.
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