pears with camembert sauce

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Cooking receipe to make pears with camembert sauce under category General Recipes. You may find some video clips related to this receipe below.

pears with camembert sauce

4 ripe dessert pears peeled halved and cored

1 tablespoon lemon juice

150ml soured cream

2 tablespoons double cream

50g Camembert cheese chopped

pinch of cayenne

sprigs of mint to garnish

Brush the pears with lemon juice to preserve the colour and arrange them cut sides up in a shallow serving dish.

Put the soured cream double cream and Camembert into the bowl of a blender and blend until the mixture is smooth.

Sprinkle with cayenne.

Pour the sauce over the pears and garnish each one with a sprig of mint.

Serves 4Turkey escalopes with anchovies

4 slices turkey breast about 100g each

Marinade:

juice of 1 lemon

2 tablespoons vegetable oil

1 teaspoon dried oregano

salt

freshly ground black pepper

2 tablespoons plain flour

75g fresh breadcrumbs

grated rind of 1 lemon

2 tablespoons chopped fresh mint or parsley

1 egg

1 tablespoon milk

4 tablespoons vegetable oil for frying

Garnish:

50g can anchovy fillets drained

stuffed olives

2 hard boiled eggs sliced

Mix together the lemon juice oil and oregano for the marinade and add salt and pepper.

Pour the marinade into a shallow dish and add the turkey breasts.

Cover and leave them to absorb the flavour for 1 hour or overnight in the refrigerator turning the meat once.

Drain the meat and pat it dry with kitchen paper.

Dip the turkey in the flour mixed with salt and pepper until it is well coated.

Mix together the breadcrumbs lemon rind and mint.

Beat the egg and milk together and pour on to a plate.

Dip the turkey slices into first the egg and then the breadcrumb mixture so that they are well coated.

Fry in the oil for 34 minutes on each side until evenly brown.

Arrange the turkey on a heated serving dish.

Garnish with the anchovy fillets each one rolled around an olive and with the hardboiled egg slices.

Serve hot.

Serves 4Pineapple rings with almond meringue

8 slices fresh or canned pineapple about 1cm thick

25g butter melted

2 tablespoons dark rum

Meringue:

2 egg whites

100g soft light brown sugar

50g ground almonds

Drain canned pineapple and pat it dry with kitchen paper.

Brush the pineapple on one side with half the butter.

Place under a preheated hot grill for 4 minutes.

Turn the pineapple brush with the remaining butter and grill for a further 34 minutes until the fruit is brown and bubbling.

While the pineapple is cooking whisk the egg whites until they are stiff.

Fold in half the sugar whisk again and fold in the remaining sugar and the ground almonds. Sprinkle fruit with the rum.

Divide the meringue mixture between the pineapple rings rough up the top with a fork and grill for 2 minutes or until the meringue is brown.

Serve at once.

Beforehand: Peel core and slice fresh pineapple and store it in a lidded box in the refrigerator.

Variation: For a meringue topping with a hint of the Caribbean substitute 50g desiccated coconut for the ground almonds and sprinkle a little extra coconut on top before grilling. It forms a deliciously crisp toastybrown crust that contrasts perfectly with the soft chewy meringue. Use malibu rum etc

Serves 4

Potato and mortadella salad

450g small potatoes washed

8 spring onions peeled and thinly sliced

2 tablespoons chopped chives

1 tablespoon chopped chervil or fresh parsley

125ml soured cream

1 tablespoon white wine vinegar

freshly ground black pepper

175g mortadella sausage in a piece

salt

Cook the potatoes in boiling salted water until they are just tender.

Drain them and when they are cool enough to handle rub off the skins.

Slice the potatoes thickly or cut them in quarters.

Stir the onions and herbs into the soured cream stir in the vinegar and season well with pepper.

Toss the potatoes in the dressing.

Skin the sausage and cut 4 thin slices to garnish.

Cut the remainder into 1cm cubes. (Store the potato salad and mortadella in separate containers in the refrigerator.)

Cut from the edge to the centre of each slice of mortadella and wrap it into a cone.

Just before serving stir the diced mortadella carefully into the potato salad.

Turn it into a dish and garnish with the 4 cones.

Serves 4Leek and cheese flan

225g plain flour

pinch of salt

175g hard butter

1 egg yolk

iced water to mix

Filling:

4 medium leeks peeled and thinly sliced

salt

15g butter

1 tablespoon chopped fresh mint

2 eggs

300ml single cream

freshly ground black pepper

100g Cheddar cheese grated

To save time you can use 350g bought shortcrust pastry.

This of course eliminates the chilling time too.

To make the pastry sift together the flour and salt.

Grate and stir in the butter then stir in most of the egg yolk and just enough water to make a firm dough.

Form the dough into a ball wrap it in film or foil and chill for 30 minutes.

Partly cook the leeks in boiling salted water for 5 minutes.

Drain them and toss them on kitchen paper.

Gently fry them in the butter for 23 minutes.

Roll out the pastry and line a 23cm flan ring on a baking sheet.

Trim the edges and prick the base all over with a fork.

Brush the pastry with the reserved egg yolk.

Bake in a preheated (200c/400f/gas6) oven for 10 minutes then remove from the oven.

Spread the leeks over the pastry base and sprinkle on the mint.

Beat together the eggs and cream add pepper and stir in the cheese.

Pour the filling into the pastry case.

Reduce the oven temperature (190c/375f/gas5) and cook for 25 minutes until the filling has set.

Serve warm or cold.

Cut the tomato waterlilies by inserting a sharp knife into a tomato at a rightangle.

Work round making V cuts and carefully separate the halves.

Serves 4

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