Dianas' Cookery Page
LAST UPDATED 18 Nov 1998
 Webmaster Ashley Sear      Email us at Webmaster@longreach.force9.co.uk

Hello and welcome to my cookery page.

I have , or will have sections on....

Dolls Houses

Below are some of my favourite recipes , simple but very good , you may also download them using the link below.

Almond and Orange Stuffing

1 Grated Onion
Rind of 1 Orange
50g/2oz Chopped Almonds
50g/2oz Fresh Breadcrumbs
1 tsp Dijon Mustard
1/2 tsp Mixed Herbs
1 Lightly Beaten Egg
Salt and Pepper
Knob of Butter

1    Mix all the dry ingredients together  and bind with the egg .

2    Place in an open dish and form into a pate .

3    Add a knob of butter to the top.

4    Place in the oven for 15 mins until the top is crisp.

Serve with pork or lamb

Ideal as a sweet

Bread Butter and Apricot Tartlets

1 loaf of Medium Sliced White Bread
1 tin Apricot halves in light syrup or juice
Greek yoghourt
Glace Cherries

Produce the base first at a convenient time - it can be stored for several hours without detriment

Preheat oven to :    Gas Mark 7

Using a medium sliced white loaf:

1 Spread a slice of bread GENEROUSLY with the butter on on side only - one slice per tart

2 Use a circular pastry cutter to produce discs of bread which are then placed  into a metal  individual pie tin  and formed into a dish , weight the centre with marbles/beans to  maintain the shape.

3 Bake at the top of the oven for about 15 mins , or until golden brown

4 Remove from tin and leave to cool on a rack.

Complete the tart as near to the time of serving as convenient

1 Into each tart base spoon about 1 teaspoon of the yoghourt

2 On top of the yoghourt place half an apricot stoned side up

3 Into the stone pit place a glace cherry

Serve with double cream , two or three per portion.

Deep Fried Brie

per portion

75g/3oz slice of Brie
1 sheet Filo Pastry appx 30cm x 30cm/12in x 12in
1 tsp cranberry jelly

1    Take the Brie an placing it centrally on on edge of the pastry wrap it by turning it over
      one complete turn

2    Fold in the edges (cut to length as necessary)

3    Slightly wet the pastry to allow it to stick to itself and repeat steps 1-2 until the cheese is
      totally wrapped under 2-3 layers of pastry

4    Once all cheeses are wrapped fry immediately in very hot oil for 1-2 minutes until the pastry
      is golden brown

Serve on a bed of salad and garnish with a little Cranberry Jelly

Ideal as a starter.

Lamb Chop Parcels

per portion

1 Loin Lamb Chop
3 oz Puff Pastry cut into 1/2in strips 1/4 in thick
1tsp Mint Sauce/Jelly
Milk to glaze

Pre heat oven to:        Gas Mark 6

1    Grill chop both sides until NEARLY cooked

2    Leave to cool

3    Remove all fat and bone

4    Place mint sauce/jelly on chop

5    Tightly wrap using the pastry strips , start at one end maintaining shape , slightly dampen
        pastry to stick ends together until all chop is covered overlaping pastry strips by 50%

6    Place on a baking tray ,brush with milk

7    Place on top shelf of oven for 20min or  until golden brown

Download Recipe Book Volume 1

Email me at DianaSear@longreach.force9.co.uk

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