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November 18th, 2011

STARTER: Salmon avo salad [Bridget’s own recipe]
MAIN: Mixed mushroom risotto
DESSERT: Traditional milk tart [Taken from Getaway magazine]

STARTER: Salmon avo salad [Bridget’s own recipe]

Preparation time: 5 min
Cooking time: None
Serves: Depends how big you make the salad ?

You will need:

SALAD
Rocket leaves
Smoked salmon strips
1 avocado
Handful of pumpkin or sunflower seeds

DRESSING
Fresh limejuice
Extra virgin olive oil
Salt and pepper to taste

Method:

1. Place a bed of rocket leaves on a plate, add the smoked salmon strips.
2. Cut the avocado into strips and also add to the bed or rocket.
3. Sprinkle with the pumpkin or sunflower seeds.
4. Mix the fresh limejuice with a few drops of olive oil.
5. Pour over the salad.
6. Season to taste.

MAIN: Mixed mushroom risotto

Bridget: Traditional risotto with added Parmesan and mushrooms.

Mienke found an easy recipe for Risotto with mushroom-and-celery salad in Taste magazine.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4

You will need:

RISOTTO
350 g risotto rice
3 cups of hot vegetable or chicken stock
About 250 g ricotta
Sea salt and freshly ground black pepper
Finely grated Parmesan

FOR THE MUSHROOM-AND-CELERY SALAD, MIX TOGETHER
250g portabellini mushrooms, thinly sliced
2 long sticks celery, peeled and thinly sliced
1/3 cup olive oil
3 tsp lemon juice
1 clove garlic, crushed
¼ cup finely chopped salad onions (green and white parts)
Flaky salt and freshly ground pepper, to taste

Method:

1. Select a round, fairly deep metal or ovenproof glass bowl, 20 cm in diameter. Oil well or coat with cooking spray. Place a circle of baking paper in the bottom of the dish.
2. Add the rice and hot stock. Cover with a sheet of oiled baking paper. Bake at 180?C for 30 minutes or until the rice is tender and the liquid absorbed. Invert into a suitable platter.
3. Top with crumbling ricotta and some seasoning, and spoon over the mushroom-and-celery salad.
4. Sprinkle with Parmesan.
5. Tip: Can use 125 g feta cheese instead of ricotta.

DESSERT: Traditional milk tart [Taken from Getaway magazine]

Bridget doesn’t ever make her own desserts, she buys them. She loves crème brûlée and malva pudding too, but today Siba and Bridget will be making traditional milk tart.

Preparation time: 30 min
Cooking time: 30 min
Serves: Depends on how big you serve the slices! ? (or 8 to 10 people)

You will need:

PASTRY
180 g flour
90 g butter
2 level tablespoons castor sugar
1 egg
1 tablespoon cold water
FILLING
625 ml milk (full cream)
1 stick cinnamon
1 cardamom pod
60 ml (or 4 heaped Tablespoons) flour
75 ml (or 5 Tablespoons) white sugar
Pinch salt
25 ml butter
3 eggs, separated
2 ml vanilla essence
Ground cinnamon mixed with a little sugar

Method:

1. PASTRY: To make the pastry, sift flour onto a clean cold surface. Make a hole in the middle and in it add the butter, sugar and egg. Using fingers of one hand, work these three ingredients together until blended. Draw in the flour with a palette knife and continue working lightly, adding a few drops of cold water as necessary to form a smooth dough. Wrap in plastic and refrigerate for at least an hour.

2. After the dough has chilled sufficiently, place on a lightly floured surface, and roll out to fit a 23 cm pie dish. Always roll from the centre of the pastry outwards. Fold the dough over your rolling pin and gently transfer to the pie dish. Trim any overhanging pastry to the edge of the dish and use for other tasty treats. Cover the base with a circle of greaseproof paper and weight with dried beans.

3. Bake at 180° C for 10 minutes. Then remove paper and beans.

4. FILLING: To make the filling, scald 500 ml milk along with the cinnamon stick and cardamom pod in a heavy-based saucepan. Mix flour, sugar and salt to a paste with the remaining 125 ml milk. Stir in the hot milk, then return to the saucepan and cook until thick, over a low heat, stirring constantly. When thick and smooth, remove from the heat and add the butter. Leave to cool. Remove cinnamon stick and cardamom pod and then beat in the egg yolks, using a wooden spoon. Add vanilla essence. Whisk egg whites and fold in.

5. Pour the filling into the pastry shell and bake in a 180° C oven for 25 to 30 minutes, you may feel you need an extra 5 minutes, depending on your oven.

6. Sprinkle generously with cinnamon and sugar.

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