Goat's cheese and mushroom pancakes
Ingredients for 2 - 3:
6 - 8 pancakes (whole meal or beer pancakes
are good)
100g (4 oz) wild or button mushrooms
100g (4 oz) goat's cheese (I use the curd sort)
salt and pepper
chopped coriander
tablespoon grated parmesan plus more for the top
pepper
Slice and cook mushrooms. Drain off any juice. Mix with all other
ingredients and place a spoonful on each pancake. Roll up the pancakes
or fold them into parcels. Place in a low oven-proof dish.
Scatter on some grated parmesan and dot with butter on top. Cook in the oven at 180°C (Gas 4) for about half an hour.
Ingredients for 4 servings:
700 g (1½ lb) cooking apples
25 g (1 oz) sugar
1- 3 tablespoons mincemeat
250 g (10 oz) nutty crumble mixture
Peel and slice the apples. Put them in a baking dish mixing in the sugar as you go.
Spread the mincemeat over the apples. Spoon the crumble mixture onto top spreading it out evenly.
Put the dish into the oven at 180°C (Gas 4) for 45 minutes.
Serve with custard, cream or ice-cream.
Ingredients for 6:
4 oranges
one lemon
25 - 50 g (1 - 2 oz) sugar - depending on taste and the oranges
450 ml (3/4 pint) of double cream
Grate off some of the orange and lemon rinds and squeeze out the juice.
Put the juice and the grated rinds into a bowl and stir in the sugar until it is dissolved.
Whip the cream stiffly and then gently fold into the juice mixture.
Put it into a serving dish and leave in a cool place. If it is left too long the juice will separate out but it can be stirred back in quite easily.
To make other fruit fools, such as red currant, use about equal
quantities of cream and fruit juice or puree.
Coming soon some more