Cooking Co-Ordinates Belconnen Markets
(Serves 8)
You will need:
150g of sifted plain flour
50 hazelnuts toasted and finely ground
175g of caster sugar
115g of unsalted butter
4 eggs
finely grated rind of two lemons
175ml of lemon juice
150ml of double cream
Method:
Mix the flour, nuts and 25 grams of sugar together in a bowl and then gently rub the butter into the mixture.
You may need to add a liitle cold water, say 1 to 2 tablespoons to make a soft dough.
Chill mixture for ten minutes, then roll out dough and press it into a 20 cm loose based tart tin.
Chill for 20 minutes.
Line the pastry shell with baking paper and fill it with
baking beads.
Bake for 15 minutes in a preheated 200 degree celcius, oven. Remove the paper and the baking beads and bake for 5 - 10 minutes more until pastry is crisp.
Beat the eggs, lemon rind, juice, remaining sugar and cream
until well blended.
Pour into the pastry case, bake for about 30 minutes
until just set.
( Serves 4 )
You will need:
4 slices of good wholemeal bread, crusts removed
50 g of butter
115 g of thinly sliced smoked salmon
6 eggs
45 - 60 ml of double cream
60 ml of creme fraiche
salt and ground black pepper
sprigs of dill for garnish
Method:
Spread the slices of bread with half of the butter and arrange the smoked salmon on top.
Cut each slice in half and set aside while you make the scrambled eggs.
Lightly beat the eggs together and season with salt and freshly ground pepper.
Melt the remaining butter in a pan until sizzling and then quickly stir in the beaten eggs.
Stir the eggs constantly until they begin to thicken.
Just before they have finished cooking stir in the cream.
Remove the pan from the heat and stir in the creme fraiche.
Set the eggs aside and keep warm.
Spoon the scrambled eggs onto the smoked salmon.
Top each serving with sprigs of dill.
