Short or sweet pastry to line a 9 inch flan dish or tin and baked ‘blind’ (ie line
with greaseproof or foil filled with ‘baking beans’)
2 large lemons 40zs sugar. 2 tablespoons cornflour, 2 large egg yolks , approx ½
Put sugar, water, lemon juice, finely grated zest of lemons and cornflour in saucepan
and whisk together, stir over heat until almost boiling and just starting to thicken.
Remove from heat, stir in the egg yolks and pour into pastry case.
2 large egg whites, 4 ozs caster sugar plus granulated sugar for dredging’
Put egg whites in large bowl (or mixer bowl) and whisk until very stiff then fold
in 4 ozs caster sugar. Spread or pipe on top of lemon filling and dredge thickly
with granulated sugar for crisp finish. Put in low-med oven(100-150C for 20-30 minutes
until pale golden, remove from oven and leave to cool. Will keep well for a few days
so can be made in advance
Rosemary and olive drop scones
This recipewas taken from a newspaper cutting as a suggested canape made very small
and then topped with sliced goat’s cheese and cherry tomatoes, popped under the grill
and served hot with black pepper and a drizzle of olive oil.
200g/8ozs S R flour, 1 teaspoon baking powder, salt and black pepper, 2 beaten eggs
and 200mls/7 fl ozs milk. (My mixture was rather thick for drop scones and when
I make next time I will add a bit more milk, I think) A sprig of rosemary, leaves
removed and finely chopped, handful of black olives, stoned and chopped. Sunflower
oil for frying.
Sieve flour and baking powder in large bowl, make well in centre and add eggs and
splash of milk, mix with wooden spoon or whisk, beat until smooth, add remaining
milk and add rosemary and olives
Lightly grease non stick frying pan and warm over moderate heat, Drop spoonfuls of
mixture and cook for two minutes or until bubbles start to rise to surface, flip
over and fry another minute. Cook in batches of 3 or 4 , greasing pan in between,
remove and allow to cool.
If topping, place on baking sheet, cover with slices of goats cheese and tomatoes
and put under hot grill for about 5 minutes, until cheese melts and tomatoes hot.
Season with freshly ground black pepper and drizzle of oil
As an alternative to rosemary and olives add dill instead and serve topped with
smoked salmon and sour cream
This amount made more than I needed which were a bit on the large side,so I put them
in the freezer. At a later date I served them warm, (instead of bread) with butter
as an accompaniment to the following recipe for a dinner party starter and drew high
Prawns or Scallops wrapped in bacon
Jumbo prawns ( raw if you can get them but not essential) and or scallops, both thawed
Very thin lean streaky bacon. (available at M & S)
If thawed , dry with kitchen paper. Cut streaky rasher in two and stretch with back
of knife so really thin and roll a piece round each prawn and scallop. If scallops
are large, cut in half first. Arrange on foil in grill pan season with paprika (or
your own preference) and place under hot grill for 2 or 3 minutes, turn over and
grill other side for minute or so and serve
For a buffet put on cocktail sticks . As a starter serve with a green salad and I
like to add cheese sauce. (Tubs of sauce from supermarket delicious and easy)
Whilst looking for an illustration, I found a suggestion to include water chestnuts
(buy in tins) with the fish. I also sometimes wrap water chestnuts in bacon and put
on sticks for a buffet - they’re nice and crunchy but not really chestnuts at all
but a tuber vegetable ‘water caltrop’ often in used in Chinese cooking
This recipe is at least 85 years old. It was created in Southland, in the days when
a Pickle bottle of Stewart Island Oysters was sold at 1s 6d per bottle !
3 Tablespoons Fresh fine Breadcrumbs
A little Nutmeg, Salt, 2 Eggs,1/4 Teaspoon Marmite
Drain oysters and reserve liquor. Mix in a basin, Breadcrumbs, Oysters,Seasonings
and Lemon Juice. Beat Eggs with Milk. Dissolve Marmite in Oyster Liquor and stir
into mixture. Put into a buttered mould, cover and steam for 1 1/2 hours. Serve with
25 grams Butter, Salt and Pepper to taste.
Juice 1 Lemon, 2 Tablespoons Flour, 1 Cup Milk
1 Tablespoon Cream
Melt butter in saucepan, remove from heat and add Flour and Seasoning. Stir until
smooth. Add half of milk gradually and return saucepan to stove. Stir gently, adding
remainder of milk as sauce thickens. Lastly add Lemon Juice, then Cream.
Some months ago I was asked about recipes using Oysters. I have just received this
recipe from a friend in New Zealand who emigrated from Mersea and has Oyster beds
in the area where he lives and they are available (and less expensive) too . I wouldn’t
fancy it personally but it might appeal to someone!!