Three and a half weeks….. and counting! Time is marching on and you’d better get a move on! It still doesn’t seem like Christmas is coming but then again that could be because I’m the other side of 40!!
Starters
The simpler the better, that’s the plan. The last few years has seen Christmas going slightly over the top and to be honest it’s all about family and loved ones coming together, not how we can each out do the other. So with this in mind I’m sticking to a simpler but delicious meal.
This week two starter recipes.
Smoked salmon profiteroles with mustardy crème fraiche
Ingredients – 85g butter; 200ml water; 100g cake flour, sifted; 3 large eggs, lightly beaten; 2 teaspoons Dijon mustard; 150g crème fraiche; salt and pepper; 4 slices smoked salmon, cut into 2cm strips; spring of fresh chervil or parsley.
Method – Preheat oven to 200c. For the pastry buns, melt butter in a saucepan with 200ml water over a low heat. Increase heat and, as soon as water comes to fast boil, remove and add flour. Stir vigorously until mixture comes away from the edges of pan. Transfer to a bowl, cool, and beat in eggs 1 tablespoon at a time.
Spoon walnut- sized lumps of pastry onto a non-stick or lightly oiled baking sheet and bake for 25 minutes, or until golden brown and firm. Cut a small lid off the top of each bun and return to oven for 3 minutes. Cool on wire rack, then store in airtight container f not using immediately.
Stir the seasoned mustard into the crème fraiche and season. Just before serving, fill profiteroles with the crème fraiche mixture and top each one with salmon, a small spring of chervil/ parsley and the pastry lid.
Brandied cream cheese and cheddar roll
Serves 10 – 12. Delicious cheesy starter. Ingredients – 250g cream cheese; 500m garted cheddar cheese; 5ml grated onion; 2ml Worcestershire sauce; few drops tabasco; 15ml brandy; 2ml French mustard; salt and black pepper to taste; chopped pecans or walnut (about 100g).
Method
Use a wooden spoon to blend all ingredients except the nuts, until creamy smooth. Roll into a sausage shape, wrap in greaseproof paper and chill overnight. (The mixture will firm up in the fridge). When ready to serve, roll in the nuts until coated. Serve with melba toast or unsalted biscuits and a cold white wine.
Dog walker
Is your dog frustrated due to lack of exercise? Lucas can assist by taking your dog for a walk. He lives in the Brackenhurst/ Brackendowns area. Phone him 072 260 2192.
Bouquet of the Week
Fayroen Hendricks gives a huge bouquet to Hylton Woodhead Panelbeaters in Robertsham. “I had stopped at a petrol station on the way to take my daughter to speech therapy. I had wound the driver’s window down and then discovered that it would not wind back up. I was in a bit of a panic as having the window down left me vulnerable to being hijacked or being a victim of a snatch and grab. I knew that I would find a panelbeaters on Harry Street. I stopped at Hylton Woodhead and asked for assistance. The manager called a panelbeater out of the workshop and fixed my window in the parking lot straight away while my daughter and I waited in the reception area. After it was fixed I asked for the bill and was told that they had repaired it for free. It is very rare in this day and age to find a company who will put the safety of a mother and daughter ahead of profit and free at that. A huge, huge thank you to Hylton Woodhead Panelbeaters!”
That’s it for this week. E-mail: juliem@caxton.co.za or phone 011 724 7000. Shop till you drop.
Julie
