CHRISTMAS TERRINE

Already wondering what you’re going to do with the leftover Christmas pudding or Christmas cake?  This could be worth trying.  Might even be alternative on the day itself.

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PATE

You can see from the typing that this is an old recipe. I used to make it back in the 70s and 80s and serve it as an entree with thin slices of toast.   It was cheap and easy to make – ideal.  I rediscovered it this year and now make it to have with drinks.  It freezes well so I just put out what I need and keep the rest for later.  If you don’t want to do that you can easily halve the recipe.

CREAMY BAKED BRUSSELS SPROUTS

Are you looking for a more interesting way to serve brussels sprouts?  My childhood memory of this poor vegetable was a greenish/yellowish soggy mess on the plate – my husband still won’t eat them because his lovely Mum cooked them in the pressure cooker!!!!  Of course, there’s no need to boil the life out of them, you can steam them, fry them, bbq them and even bake them in cream with parmesan cheese and walnuts as this recipe suggests.