This is a deliciously simple recipe in which veg can be substituted based on what you have in the fridge, and you can use salmon instead of trout if preferred. The veg will cook in the tart so must be cut small. INGREDIENTS: 4 medium eggs beaten 5 medium new potatoes, halved Edamame beans (or any chopped green veg like broccoli) 120g smoked trout a handful of chopped parsley or dill 75ml soured cream METHOD:
Pre heat oven to 150 degrees Celcius Cook the potatoes in boiling salted water for 10 minutes, strain and set aside to cool for a few minutes. Cook any frozen veg for 7 minutes in the potato water. If using fresh veg add to the beaten egg along with half the trout and fresh herbs. Slice potatoes into disks and layer in an oven proof dish or frying pan with metal handle that has been lightly greased. Carefull pour over the egg mixture. Bake in oven for 15 minutes or until set. Cool for 15 minutes and then top with the soured cream, remaining trout and a sprinkle of herbs before serving.
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These are incredibly easy to bake, and perfect for picnics or as a savoury element to afternoon tea. Ingredients:
Method:
I'm all for making use of seasonal ingredients right now, and spending less time at the stove too - got to make the most of the sunshine! Here's a delicious, simple and fresh mousse. the recipe is based on one from Waitrose - hope you enjoy.
Do you like the glasses? They belonged to my grandmother and came from a punch bowl set. Cute aren’t they! Recipe: 300g strawberries, 200g raspberries, 100g caster sugar, 3 leaves gelatine, 250ml double cream, zest of 1 lemon. Some spare fruit to serve, along with mint leaves and 2 crumbled shortbread fingers. Method: put raspberries and strawberries into a food processor or blender and whizz to purée. Push though a sieve into a pan, stir in sugar and heat until simmering. (Do not boil) Soak gelatine in cold water for 5-7 min. Remove purée from heat and add the gelatine leaves (squeeze out water) and stir until dissolved. Cool in a bowl for about an hour. Whisk the double cream and lemon zest until forms soft peaks and stir into the berry mixture. Divide into 4 glasses and chill overnight. Serve with fresh fruit, mint and crumbled shortbread Calling all pubs and restaurants with outdoor space: Ok it’s rained a lot so far this spring, but when the sun shines (and it will) potential customers are going to be looking for that Alfresco dining experience. Don’t we all look forward to those long summer afternoons, stretching into balmy evenings spent outdoors at our favourite pubs and restaurants, eating and drinking in the warm sunlight, chatting to friends long into the night. Now is the time, if you haven't already, to get your social media ready, to go! Advertising your summer menu, your refreshing drinks, cool deserts and pretty eating areas. Showcasing your unique food and atmosphere with high quality and professional images will give you the advantage over your competitors. If you want to be summer ready, please do give me a shout. I'm a food, hospitality and Restaurant photographer based near Newbury, Berkshire UK, working remotely online worldwide and on location, dedicated to helping you tell your food story through authentic, eye-catching images and video.
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A Wedding Breakfast
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