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www.cornard.info |
The Great Cornard Information Website |
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Recipes (2008) |
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Page updated - 09 July 2008 |
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These recipes were previously published in Cornard News |
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2008 Spring |
Issue 33 |
BUTTERNUT SQUASH BAKE Cut one squash in half and remove seeds. Put into roasting tin with 1 pint water, cover with foil and bake at 180°C/200°C (Gas 5/6) for 1 hour till soft. Allow to cool.
Scrape out flesh and mix with: 3 to 4 tablespoons crème fraiche Half teaspoonful paprika 2 or 3 spring onions, chopped small Salt and pepper to taste
Mix together. Put in one large or individual ovenproof dishes. Sprinkle with breadcrumbs and Parmesan cheese. Bake for 20 minutes. Serve with a baked potato or green salad.
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2008 Summer |
Issue 34 |
A SUMMER SUPPER
Salmon Fillets with Summer Vegetables. These parcels cook perfectly on the barbeque or in the oven
Tear 4 large pieces of foil and fold them in half. Slice 2 courgettes and wash 150g (5½ozs) mange tout. Divide between the foil. Take four salmon fillets, skin and ensure there are no bones left in. Place on top of the vegetables. Spread a generous 5m1 (1 teaspoon) pesto over the top of each salmon fillet. Squeeze some lemon juice over. Loosely wrap and place on the barbeque and cook for approximately 15 mins until the salmon is cooked. Serve with new potatoes.
If cooked in the oven, l5minutes in a moderate oven.
Follow this with: Skye-High Creams
8 ozs Full-fat Cream Cheese ¼ pint Fresh Double Cream 3 Tablespoons Drambuie (or Liquer of choice) 2 ozs Castor Sugar
Put all ingredients into a bowl and with a fork or whisk beat until well mixed, smooth and thick.
Divide between six small pots or four small brandy glasses, cover and chill for several hours, preferably overnight.
Serve with sponge finger biscuits.
NAUGHTY but VERY NICE!
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2008 Autumn |
Issue 35 |
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2008 Winter |
Issue 36 |
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