Cold tapas

A group photo - compliments of Pau

Avocado & Crab

Avocado, mashed

Garlic, crushed

Salt & Pepper

Served on toasted bread or crackers

A drizzle of chilli olive oil

Crab sticks, torn length-wise to decorate

Dates & Walnut

Cut length-wise to remove the stone

Fill in with cream cheese

Decorate with a quarter of a walnut

Shredded lettuce to decorate the plate

Cheese & Quince

Cheese

Quince jelly

Served on toasted bread or crackers

Parsley to decorate

Salmon Eggs

Boiled eggs cut in half

Smoked salmon mixed with the egg yolks and mayonnaise

Grated carrot to decorate

Tuna & Red peppers

Tuna mixed with soft cheese

Cooked or tinned red peppers cut in slices to decorate

Served on toasted bread or crackers

Enjoy!

15-Jan-2012 menu & sort-of-chicken stock recipe

Breakfast: cereals

Lunch: Fish (pollack in this case) pan fried with herbs & soya sauce; carrot & courgette soup

Dinner: Roasted poussin (small chicken would do too) stuffed with lemon & roasted onions and red peppers

Washed down with a glass of white wine

Sort-of-chicken stock recipe:
With the carcass & roasted skin of the poussin, I made "poussin stock" (ie. chicken stock) by boiling the remains. Now I have my very own stock! See stock recipes for, emmmmm, stock recipes)

Chicken and walnut salad

Chicken
Lettuce
Cherry Tomatoes
Cheese
Walnuts
Red Pepper
Parsley
Pepper

Cut the chicken in small pieces / cubes in Juniper oil, salt & pepper.
Make the salad with the rest of the ingredients.
Add the chicken when cooked.


If you like salads, try these also:

• Calabrese meets prawn cocktail salad
• Papaya & ham salad