- 12 slices of bread cut with a 3” cutter into 24 rounds and placed in a 2x 12 buttered bun tins.
- 225g/8oz Mushrooms sliced and diced
- 3 spring onions sliced
- 50g/2oz butter
- 1 tbsp plain flour
- ½ pint cream
- squeeze lemon and1tbsp chives
- salt and pepper
- 150g/6oz white cheddar cheese
Preheat the oven to 200C/180C fan-oven/Gas mark 6
Place the bread slices in the bun tins in a hot oven and toast for 10 mins approx or until slightly brown. Take out of oven and leave to cool in the tins.
Meanwhile melt the butter in a saucepan and cook the onion and mushrooms. Then add the flour and cook for 5 mins.
Take off the heat and add the cream and mix well.
Place the pot back on the cooker and keep stirring until it comes to the boil and thickens.
Finally add the lemon juice , chives, salt and pepper and take off heat.
Place dsp of the filling in each case and top with some cheese.
Put in the oven and cook for 10 minutes until mushroom juice evaporates.
SMOKED SALMON ROLLS WITH CREAM CHEESE AND RED ONION
- 1 red onion, finely diced.
- 350g/12 oz of pre-sliced smoked salmon
- 75g/3oz of cream cheese
- 2 tbsp of crème fraiche
- 1 rounded tbsp of finely chopped chives
- 1 lemon
- rocket leaves mixed with parmesan seasoning.
- oil and lemon juice
In a small bowl, combine the finely diced red onion with ¼ pt of boiling water and drain off immediately. This softens the raw flavour of the onion. Mix together the cream cheese, crème fraiche, chopped chives and red onion. Season to taste.
On a sheet of Clingfilm, place 3 slices of smoked salmon together, overlapping slightly to make 1 large slice. Spread the cream-cheese mixture on the salmon. Roll into a neat sausage shape. Repeat this process with remaining slices and keep chilled in a fridge until ready to serve.
Place the rocket leaves in a bowl and add 1 tbsp grated parmesan. Now pour over 1tbsp olive oil and half a lemon juiced. Place in the centre of a plate and slice the smoked salmon in 2 inch pieces. Place on top of salad leaves and serve with bread.
PEACH PROSCIUTTO AND MOZZARELLA SALAD
When this is made with milky fresh mozzarella and chin- dribbling peaches it’s hard to imagine a more blissful lunch with crisp white wine
- 4 ripe peaches (or mango)
- 12 slices prosciutto
- 3 x 150g/5oz buffalo mozzarella
- A handful mint leaves
- Salt and pepper
- A good glug of extra virgin olive oil
Slice the peaches and place on a serving plate. Drape over the ham, then tear the mozzarella and tuck it in . Now scatter over the mint and drizzle with some olive oil.
Serve with crusty bread to soak up the juices.