This article was written for Annabel & Grace, which is now part of Rest Less.
Vol au Vents – freezer cabinet of the local supermarket for the pastry cases, ready made egg mayo (the type sold for making sandwiches) – but added a couple of extra flavours.
Spiced Egg Mayo vol au vents
Ingredients for 18 pieces
18 frozen vol-au-vent cases
270g pot of ready made egg mayonnaise sandwich filling
2 level tsp mild or medium curry powder
Tspn turmeric
4 spring onions, finely chopped
Tbspn sultanas
Squeeze lemon juice
Mango chutney
How to prepare
Put the egg mayo in a bowl and mix in the curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use. Divide between 18 vol-au-vent cases and top with a small dollop of mango chutney.
Recipe from Good Food magazine, June 2012
Prawn Cocktail – for the first time in years I actually bought an iceberg lettuce. Renowned for being crispy but tasteless, it just had to be done! Fresh lemon wedges, a sprinkling of sumac and buttered seeded brown bread with the crusts removed, all enhanced the plump juiciness of the prawns.
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