Newsletter Archive > March 2007
Starter - Prawn Pastry Puffs
Main Course - Flanders Beef
Dessert - Ginger Syllabub
Dear Subscriber,
Hope all is well wherever you are at the moment. We have now added the new content for this month and our monthly recipes menu can be accessed from the links above. The starter, Prawn Pastry Puffs is also included in this e-mail.
Mother's Day or Mothering Sunday is a notable date this month for UK residents. It falls on March 18th this year (May 13th for US mothers!) and we have included a menu that the whole family can enjoy on the day - see Food for more details.
Candy and Confectionery Recipes have also been added to this month.
Easter falls in early April so you may be interested in looking at our Easter Recipes in case you want to make some early preparations. We will add more Easter content next month.
Pests will be descending on your garden or back yard at this time of year, so in Gardening slugs and snails are under the spotlight; see Slimy Pests In Your Garden.
In Health & Beauty we look at some of the issues around dieting and calorie counting; see Weighty Issues.
Until next month,
James
To start with these light pastry puffs are a lovely combination of prawns and choux pastry which are very easy to make.
1/2 pint white sauce cooked with a bay leaf
2 tablespoons white wine
1 cup (6oz) peeled prawns chopped
2 hard boiled eggs shelled and chopped
pinch nutmeg
1 teaspoon chopped fresh dill
seasoning to taste
(see measure conversions for more information)
- Cook at 200 degrees C. for about 25 minutes.
- Allow to cool.
- Add the wine to the white sauce.
- Combine the prawns, egg and dill.
- Season to taste.
- Remove the bay leaf from the white sauce.
- Allow the sauce to cool.
- Mix the prawn and egg with the white sauce.
- Cut the cold pastry puffs in half.
- Fill with the sauce, prawn and egg mixture.
March 2007 Recipes Menu
Starter - Prawn Pastry Puffs
Main Course - Flanders Beef
Dessert - Ginger Syllabub
Dear Subscriber,
Hope all is well wherever you are at the moment. We have now added the new content for this month and our monthly recipes menu can be accessed from the links above. The starter, Prawn Pastry Puffs is also included in this e-mail.
Mother's Day or Mothering Sunday is a notable date this month for UK residents. It falls on March 18th this year (May 13th for US mothers!) and we have included a menu that the whole family can enjoy on the day - see Food for more details.
Candy and Confectionery Recipes have also been added to this month.
Easter falls in early April so you may be interested in looking at our Easter Recipes in case you want to make some early preparations. We will add more Easter content next month.
Pests will be descending on your garden or back yard at this time of year, so in Gardening slugs and snails are under the spotlight; see Slimy Pests In Your Garden.
In Health & Beauty we look at some of the issues around dieting and calorie counting; see Weighty Issues.
Until next month,
James
Prawn Pastry Puffs
To start with these light pastry puffs are a lovely combination of prawns and choux pastry which are very easy to make.
Ingredients
one quantity of choux pastry1/2 pint white sauce cooked with a bay leaf
2 tablespoons white wine
1 cup (6oz) peeled prawns chopped
2 hard boiled eggs shelled and chopped
pinch nutmeg
1 teaspoon chopped fresh dill
seasoning to taste
(see measure conversions for more information)
Method
- Drop small quantities of choux pastry onto a well greased baking tray.- Cook at 200 degrees C. for about 25 minutes.
- Allow to cool.
- Add the wine to the white sauce.
- Combine the prawns, egg and dill.
- Season to taste.
- Remove the bay leaf from the white sauce.
- Allow the sauce to cool.
- Mix the prawn and egg with the white sauce.
- Cut the cold pastry puffs in half.
- Fill with the sauce, prawn and egg mixture.
