September 27, 2015 / Lyn Jones / 0 Comments
6 eggs
100g cottage cheese
4 asparagus spears (well drained)
salt and pepper
watercress
- Boil eggs in salted water for 6-7 mins (depending on size), stirring gently to centre yolks.
- Process cheese and asparagus in blender until smooth.
- Peel eggs, halve and remove yolks.
- Mash yolks, add to cheese mixt. Blend well and season.
- Place mixt. into cavities, garnish with watercress.
September 22, 2014 / jonesd / 0 Comments
MINT SAUCES
EASY MINT SAUCE – EVER READY
sugar
mint leavesĀ (leaves only, not stems etc)
vinegar (the best)
Take a jar (one with a glass lid), put a layer of sugar in the bottom, then a layer of mint leaves .
Then a layer of sugar, more mint leaves and so on until bottle is full.
Press down tightly as each layer is added. Fill bottle to the top with vinegar then close.
Keep in a dry place.
NOTE: It can be added to if required from time to time as it is used up, by adding more leaves and sugar.
QUICK MINT SAUCE
1 cup fresh mint leaves, washed
1 Tab sugar
1/2 cup hot water
2 Tabs malt vinegar
salt to taste
Blend together until mint is chopped finely – about 10 seconds.
Pour into sauce-boat, stir in vinegar & salt.
Serve with lamb.
SUPERMIX MINT SAUCE
1/2 cup mint leaves
1 Tab sugar dissolved in hot water
1 cup vinegar
salt & pepper
Supermix together and serve.