Displaying items by tag: savoury

    Monday, 22 December 2014 18:07

    24 Pork Pies for Christmas

    Pork pies are much easier to make than you might imagine. Just a little time needed to prepare the filling and the pastry and some patience required with the crimping and sealing of the pies.Jelly or not? It does keep the meat moist and soaks in so you won't get a huge amount of jelly unless you keep adding more stock which is time consuming. I used 1 pint of pork stock with the equivalent amount of gelatine to set and poured it into the warm pies, no jelly layer but succulent meat.

    Published in Home Made
    Friday, 04 February 2011 01:23

    Blinis

    You can't beat a delicious blini topped with smoked salmon and creme fraiche to perk up a cold February evening. We'll be making these as a canapes tomorrow night for little party. Here is our recipe.

     

    Published in Recipes

    One of my favourite veggie pies uses cabbage. New seasons Sweetheart cabbage is best but white or Savoy will both work well. Use shortcrust pastry or buy ready rolled puff pastry. Sometimes I make pasties instead of a family size pie.

    Published in Recipes
    Saturday, 29 January 2011 19:32

    Fresh Salmon Mousse

    Ok, a blast from the past. A salmon mousse recipe, very 70's dinner party but also still good if you want to make an economical fish dish a day or two ahead for a party. I used to make these in a salmon shaped tin which is long gone; but I could buy back at great expense from a vintage cookware site.

    Published in Recipes