- 3 tsp Melted Butter
- 1 Small Tub Sour Cream
- 1 Large Egg
- 1 Medium Onion Chopped
- 1 Tin Sweetcorn
- 1 Tin Creamed Corn (Chinese Supermarket)
- 1 Pack Jiffy Corn Muffin Mix (Lupe Pintos)
Mix everything together and pour into a greased and dusted oven dish. Bake in a preheated oven at 180c for about an hour.
- For Four people
- 1lb potatoes
- 1lb parsnips
- 4oz gruyere(grated)
- 2 tbsp single cream
Peel and chop potatoes and parsnips.
Boil together until tender then mash with pepper and cream. Stir in 3/4 of the gruyere and place the mixture in a buttered ovenproof dish. scatter over the rest of the gruyere. Can be made to this point the day before .When serving put into oven at 180 for 40 minutes until heated through and golden
- 600ml double cream
- 150gm caster sugar
- 240ml lemon juice
- Serves eight depending on size of ramekins. Freezes well
Put cream in a pan and add sugar.
Slowly bring to boil stirring all the time.
Bubble for 3 mins stirring all time.
Remove from heat and add lemon juice and this will make mixture thicken slightly.
Cool slightly and then pour into small ramekins.
Cover and chill for 2 hours.
Easiest to pour into a jug and then dishes…cleaner!
Serve with cats tongue biscuits and a dust of icing sugar or in a sweet pastry shell as a filling.
Very rich so a small amount is fine!
- For 22cm springform caketin
- 250g shortbread fingers
- 50g unsalted butter
- 200g white chocolate
- 400g cream cheese
- 200g fromage frais
- 250g strawberries – 2/3 choped and rest sliced to decorate
- Extra white choc to melt and drizzle over the top
Crush biscuits and mix with melted butter.
Press into base of caketin.
Melt chocolate on low heat in microwave and set aside.
Beat together cream cheese and fromage frais.
Add chocolate and chopped strawberries.
Spoon onto biscuit base and chill for 4 hours.
decorate with sliced strawberries and a drizzle of melted white choc
- 2x8oz cream cheese
- 4 teasp worcester sauce
- 2x6oz cans crabmeat
- 1/4 cup sliced spring onions
- 1/4 cup chopped celery
- to garnish 1/4 cup flaked almonds
Mix all together and spread in china flan dish or similar.
scatter with flaked almonds.
Bake at 180 for 15 mins until heated through.
serve with corn chips for dipping