| Here are 2
recipes that can be served as finger food at Christmas parties. You
can also serve them with a little salad as an elegant first course.
| Name: |
MINI
EGG AND SMOKED SALMON PIES makes 12 |
| Ingredients: |
6-
12 thin slices smoked salmon
2 eggs
4 tbs crème fraiche
grated cheddar cheese
pepper & salt
|
| Method: |
Cut
smoked salmon slices to fit into small muffin moulds and ease
them into each moulds, to form a case. Beat the egg in a jug with
some salt and pepper. Carefully pour into the casings. Dab a little
crème fraiche on top of each one and a bit of grated cheese.
Bake at 190OC (375OF, gas 5) or on the lowest
shelf of the Aga ROASTING OVEN, for 8-10 minutes until the egg
is set. Cool a little before serving warm as an appetiser or
first course accompanied with a little salad.
|
| Getting
ahead: |
You can bake
these earlier and reheat. or line the moulds, have the egg ready
in a jug and refrigerate until ready to cook. |
 |
|
| Name: |
CHICORY
AND BLUE CHEESE TARTLETS makes 24 |
| Ingredients: |
1
x 375g packet of ready rolled puff pastry
100g(4oz) blue cheese
100g (4oz) prunes
3-4 chicories
olive oil
egg glaze
|
| Method: |
Un-roll
the pastry and cut into small circles, 6cm(2 ½ ").
Space out the pastry circles on a baking sheet. Top with slices
of chicory and then crumble over the cheese and prunes.
Bake at
190OC (375 OC, gas 5) or the middle of the Aga ROASTING OVEN
for about 5-8 or 15 minutes if large, minutes until golden.
Serve warm with drinks or as a vegetarian course.
|
| Getting
ahead: |
You can prepare
the tarts ahead and bake, then reheat or refrigerate unbaked and
bake when needed. |
|
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