Avocado And Egg Mayonnaise

Avocado and Egg Mayonnaise is a fabulous starter if you have an abundance of eggs. At the moment we have lots of guinea fowl eggs and varying the egg recipe is becoming a bit of a challenge.

Avocado & Egg Mayonnaise

Avocado & Egg Mayonnaise

 

Avocado & Egg Mayonnaise

Ingredients

  • 1 ripe avocado per person for a large starter or light lunch or shared between 2 people for a light starter or an accompaniment to a salad lunch.
  • 2 – 4 guinea fowl eggs hard boiled.
  • 2 spoonfuls of mayonnaise mixed with 1 spoonful of brown sauce and 1 spoonful of ketchup sauce.

Method

  1. Boil the eggs for 10 minutes until they are hard boiled.
  2. Cut the avocado in half and remove the stone.
  3. Peel the shell off the eggs and cut up the hard boiled eggs in to pieces.
  4. Mix the mayonnaise, Ketchup and brown sauce together.
  5. Add the mayonnaise mixture to the eggs and stir well.
  6. Spoon the egg mayonnaise mixture onto the avocado.
  7. Serve on it’s own or with a salad.

Smoked Trout From The Farmer’s Market

On Saturday we went to the farmer’s market and bought some smoked trout. Although I am not a great fan of fish, the dish we prepared was delicious.

Smoked Trout With Poached Egg and Purple Sprouting Broccoli

Smoked Trout With Poached Egg And Purple Sprouting Broccoli

Ingredients

  1. Smoked Trout – pre-cooked and ready to eat.
  2. Sliced granary bread – 1 per person for a starter and 2 per person for a light lunch.
  3. Purple sprouting broccoli – as many sprigs of broccoli as you like.
  4. Eggs – 1-2 per person.
  5. Butter – a small amount for drizzling over the broccoli.
  6. Lemon juice – a quarter of a lemon per serving.

Method

  1. Wash the broccoli and place in a pan with some water.
  2. Steam the broccoli with the lid on the pan for about 10 minutes.
  3. Boil a pan of water and then take off the heat and wait for the water to be still on the top.
  4. Carefully break the eggs into the water and then poach for about 5 minutes.
  5. Toast the granary bread.
  6. Cut the trout up into small pieces and remove any small bones.
  7. Melt the butter in a pan.
  8. Place the toasted bread on a warmed plate with the broccoli on top, making sure that the broccoli has been drained well before hand.
  9. Drizzle the melted butter over the broccoli and bread.
  10. Sprinkle the pieces of trout over the broccoli and squeeze or pour on the lemon juice.
  11. Place the poached eggs on top.
  12. Serve immediately and enjoy.

This dish makes a great starter or light lunch.

The beauty of this dish for us, is knowing that we are eating broccoli from our own veg garden, homemade bread from the bread maker, eggs laid by our own hen and guinea fowl and smoked trout bought from a local producer.

Lemon Cheesecake

Saturday was spent baking with my mother in law. She makes the most fantastic lemon cheesecake and I wanted to know how she made it. She kindly gave me a lemon cheesecake cookery lesson and is allowing me to share this excellent dessert with you all.

Lemon Cheesecake

Lemon Cheesecake

Ingredients

  1. 8 and a half large digestive biscuits.
  2. 50g of butter (hard margarine (stork) is recommended as butter can be too hard and soft margarine too soft).
  3. Juice and rind of 1 lemon.
  4. 300g of soft (philadelphia) cheese (light philadelphia can be used as a healthier alternative).
  5. 45g of caster sugar.
  6. 125ml of whipped cream.
  7. Half a packet of unflavoured gelatin.
  8. 3 tablespoons of water to mix with the gelatin crystals.


Method

  1. Grease the base and side of a spring loaded cake tin measuring 6 and a half inches in diameter.
  2. Put the digestive biscuits into a bag and break up with fingers and then crush with a rolling pin until there are no lumps.
  3. Melt the butter in a pan.
  4. Add the crushed up biscuits and mix into the butter until the biscuit crumbs stick together.
  5. Add the biscuit mixture to the tin, pressing the mixture down firmly with the back of a metal spoon.
  6. Work the biscuit mixture away from the edge of the tin, so that it is easier to get the finished cheesecake out of the tin.
  7. Also loosen the biscuit base now, to ease removal of cheesecake when it is completely made.
  8. Put the biscuit base into the fridge to cool and harden.
  9. Grate the skin of 1 lemon and set aside some of the rind for decoration.
  10. Cut the lemon in half and squeeze the halves.
  11. Sieve the lemon juice through a plastic sieve.
  12. In a bowl add the rind and juice of 1 lemon to the soft (philadelphia) cheese and mix thoroughly.
  13. Add the caster sugar.
  14. Whip the cream and add to the mixture.
  15. Using a teaspoon, taste the mixture to make sure that it is neither too sweet nor too tart. If required, add in extra lemon juice or caster sugar to taste.
  16. When using gelatin always follow the instructions on the packet.
  17. Heat a small saucepan of water until the water is boiled and then remove the water from the heat. Or alternatively boil the kettle.
  18. Put the 3 tablespoons of boiled water into a cup and add the gelatin.
  19. Place the cup in a pan of hot water, mixing the water and gelatin in the cup until the gelatin crystals have dissolved and the liquid is clear.
  20. Take the cup out of the hot water to cool the gelatin mixture to room temperature.
  21. When the gelatin is cooled to room temperature, add the gelatin mixture to the cheesecake filling and mix in well.
  22. Pour the cheesecake mixture into the tin and smooth the top of the cheesecake.
  23. Add the reserved lemon rind to the top of the cheesecake for decoration, or alternatively decorate with strawberries, kiwifruit or your favourite fruit.
  24. Put in the fridge to set.
  25. When the cheesecake is set, take out of the tin and serve on it’s own or with cream.

Lemon Cheesecake

Lemon Cheesecake

This recipe makes a cheesecake that serves 10-12 people.

This cheesecake is good to freeze.

I was delighted to receive a lovely email from Joyce,

“Thank you for the lemon cheesecake recipe. It was quick and easy and tasted wonderful. Joyce”

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