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 27, 2015 / Lyn Jones / 0 Comments
Serves 6
500g short crust pastry ready-made
750g sausage meat
1 dspn curry powder
1 tsp salt
1 Tab fruit chutney
1 cooking apple, grated
1 large onion, grated
2 tomatoes, sliced thinly
- Divide pastry into 2 halves. Line a 9″ shallow tin with half the pastry.
- Heat sausage meat to remove the fat then mix tog. the meat and curry for 2 mins.
- Add salt and chutney and cool.
- Spread half mixture over base, then apple, onion and tomato. Finish with rest of meat.
- Cover with rest of pastry, prick well, brush with egg and milk.
- Bake at 400 degrees F for 20-25 mins and serve cut into squares or oblongs.