MY FAVOURITE RECIPES(continued)
EGGS FLORENTINE WITH A TWIST
Ingredients
2 packets of spinach
4 eggs
2oz of butter
1 tablespoon of olive oil
Good pinch of freshly ground nutmeg
Salt and freshly black pepper
3 parsnips
1 large leek
Bunch of fresh basil
Method
Chop and boil the parsnips and leek in salted water until very tender, and drain thoroughly
Tear the basil leaves into small pieces
Add the basil to the parsnips and leek together with 1oz of the butter
Season with freshly ground black pepper
Wash the spinach.
Season with salt and freshly ground black pepper
Wilt in a large saucepan in just the water clinging to the leaves.
Drain thoroughly and squeeze out the excess moisture by twisting in a clean dry cloth.
Sprinkle with nutmeg.
Using a ricer (if you haven?t got one, mash instead) and arrange the vegetables around the edge
of a fairly large oblong dish to form a nest in the middle.
Into the nest spoon and arrange the wilted spinach.
Fry four eggs in the remainder of the butter and place one on the top of each quarter of the nest.
Serve immediately.
LUNCH ON A FRENCH STICK
Ingredients
1 French bread stick
4oz
butter
10oz of mild Gouda or Emmertal cheese
5oz garlic
sausage
For garnish
Little Gem lettuce
Cherry
tomatoes
Method
Cut the French stick into slices but only
cut 3/4 of the way through so that you can insert the fillings in between
the slices.
Tricky bit- butter one side of each slice (butter needs
to be soft to do this).
Place a slice of the cheese and a slice of
the garlic sausage into each slot.
Wrap the loaf in aluminium foil
and bake in a preheated oven at 220 degrees for 20 minutes.
After 15
minutes take out of oven fold back the foil and return to oven for final 5
minutes to brown.
Place on a long dish or platter and garnish with
shredded lettuce and whole cherry tomatoes.
FRESH TOMATO SOUP
Ingredients
2lbs tomatoes
1 pt milk
1 tbsp cornflour
1 tbsp garlic puree
1 onion
1 tbsp tomato puree
bay leaf
optional basil leaves
salt and black pepper
Method
Cut the tomatoes into quarters.
Chop the onion.
Mix the cornflour with a little of the milk
and add to the rest of the milk.
Combine these ingredients in a saucepan with the garlic puree,
bay leaf and basil leaves.
Bring slowly to a simmer to avoid curdling and
simmer gently until the onions and tomatoes are soft.
Strain through a sieve,
add the tomato puree, season to taste with a good pinch of salt and grinding of
black pepper.
Return to the heat and bring back to the simmer.
Serve with warm ciabatta rolls.
Delicious.
An optional swirl of cream
before serving adds a touch of luxury!
If you like a little background heat add a few chilli flakes.
If you don't like your guests add a lotof chilli flakes!!!