Flat 3/8/1 proudly presents ...

Starters

Chilled Apple and Avocado Soup

Anthony made this for Stuart's birthday party - unfortunately, we didn't have a liquidiser to hand, so we had to make do with thick, lumpy soup. It tasted fine, for all that.

Ingredients for 4
4 eating apples (NOT cooking)
2 avocadoes
garam marsala
a knob of butter
chilled chicken stock
10 fl. oz. single cream

Peel, core and chop the apples. Melt the butter in a small saucepan and stew the apples with the garam marsala until tender. Add the chopped avocado and liquidise. Next mix in sufficient chicken stock to get a reasonably thick soup. Add the cream and liquidise again. Chill for at least one hour before serving.

Puff Pastry Pockets

This was Joan's starter for Vicky's birthday - uhm...

Ingredients for 4-6
2 sheets of puff pastry
1 onion
1 clove of garlic
1 bag of fresh spinach
bacon (optional)
mushrooms
1 leek
salt, pepper

Defrost the puff pastry. Roll it out in two sheets. Wash the spinach carefully and steam it for a few seconds. Fry all the other vegetables in a pan. Add seasoning. Fry the bacon. Place the spinach on one half of the sheet of pastry. Add vegetables, bacon and perhaps a little bit of cheese. Seal the sheet together and place it in the oven for 20-25 minutes (until it is golden brown) app. 200 C.

Schoeberl soup

Heike made this to give us a taste of Knoedel (dumplings).

Ingredients for several people
6 eggs (separated)
150 g butter
200 g plain flour
1 pinch of salt
2 pinches of baking powder

Whisk the egg whites until stiff. Mix the yolks and the butter until very creamy. Fold in the flour, salt and baking powder, and then the egg whites. Spoon the dough into bun cases and bake for 20 mins. at 200 C. Serve with a thin vegetable soup.

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