STRAWBERRY SHORTBREAD (AMERICAN)

December 5, 2017 / Lyn Jones / 0 Comments

250g flour
1/2 c milk
1 egg, beaten
2 Tab butter
1 Tab sugar
pinch salt
sliced strawberrries, icing sugar and cream – to serve

Add the salt to the flour, rub in b & s and mix into a scone dough with egg & milk.
Divide into 2 equal parts, roll out,  then lay one sheet smoothly on the other. Bake on a buttered tin plate.

While warm separate the sheets, lay on a coating of strawberries and sifted sugar, cover with upper crust. Cut into triangles and serve with cream over each slice.

CREAM OF MUSHROOM SOUP

November 19, 2017 / Lyn Jones / 0 Comments

250g mushrooms
1 litre chicken or veal broth
1 slice of onion (?)
2 Tab butter
2 Tab flour
1 cup cream
s/p

Chop mushrooms, add to chicken broth with onion. Cook 20 mins and rub through a sieve. Re-heat.

Put butter in saucepan and add flour. When it bubbles add 2-3 cups mushroom and broth liquid.
Stir in the remainder and then add the cream and seasonings.

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