October 22, 2016 / Lyn Jones / 0 Comments
1.Make up a container of instant pavlova mix according to directions. Place mixture into a 23cm square tin, lined with baking paper. Bake at 180 degree c for 35-40 minutes. Stand 10 mins before turning out onto a serving plate.
2.Heat 1 jar of redcurrant jelly with a good splash of orange juice, stir until mixture is smooth. Cut 1 punnet strawberries into slices, add to the redcurrant mixture and cook for 1 minute.
3.Serve a square of pavlova with a spoonful of strawberries and sauce.
NOTE: Try folding 1 cup of toasted flaked almonds into the pav mix before baking.
October 22, 2016 / Lyn Jones / 0 Comments
6-8 servings
1 x 425g can tuna, drained and flaked
250g processed Cheddar cheese, shredded
2 hard-boiled eggs, chopped
1 Tab parsley
1/2 tsp grated lemon rind
salt and freshly ground black pepper
375g prepared Puff Pastry
milk for glazing
1.Combine tuna, cheddar, egg, parley, rind & seasonings together.
2. Roll out pastry to 3mm (1/8″) thick, into a large rectangle.
3.Place filling along the centre and fold the two ends over filling. Trim excess pastry.
4. Brush remaining edges with milk and wrap filling up, securing seam along the top.
5.Place the roll on a baking tray, seam side down. Decorate top with pastry trimmings, glaze and bake in a hot oven for 35-40 minutes.