VICHYSSOISE VERT

Ingredients:
1/4lb (120g) raw potatoes, diced
1oz (30g) raw leeks, chopped
1/4lb (120g) raw peas, either sugar peas or mange tout
3/4 pint (1420ml) chicken stock (or 1 cube)
1/2 pint (280ml) Thick cream
Chopped chives, celery, salt & pepper

Method

Simmer the vegetables in the stock until slightly tender.
Place in a blender and puree.
Season with celery, salt & pepper.
Cool the mix and stir in the cream
Chill thoroughly, and sprinkle with chives before serving

WHITE FISH WITH A CHEESE BATTER

Ingredients:
1 thick fillet of white fish per person
1oz (30g) butter
A squeeze of lemon
Salt & pepper
For the batter:
2oz (60g) plain flour
1 egg
2oz (60g) finely grated cheese
1/4 pint (140ml) mix of milk & water
Salt & pepper

Method

Grease a 7cm deep dish that will accommodate the fish in one layer and place the fillets skin side down in the bottom.
Pour over the melted butter, season with salt & pepper and a squeeze of lemon juice.
Place near the top of an oven at gas mark 7 (220°c / 425f). Cook for 15 minutes.

Now make the batter.
Sieve flour and salt together, break the egg into a well in the centre; slowly add the rest of the liquid, and beat for a further 5 minutes. Now beat in the grated cheese.
When the fish has cooked for 15 minutes, remove from the oven & pour the batter evenly over.
Return to the oven and cook for a further 20-25 minutes until the batter is well risen and browned.
Serve from the dish with baked tomatoes and a green vegetable.

QUESILLO FLAN CARAMELO

Ingredients:
3 eggs, separated
1 can (14oz / 400g) sweetened condensed milk
12oz (375ml) milk
2 small teaspoons vanilla essence
2 teaspoons grated (desiccated) coconut
1 cup (8oz / 140g) white sugar
4oz (125ml) water

Method

Warm the condensed and fresh milk together over a low heat.
Remove from the heat, leave to cool a little and add the egg yolks, coconut & vanilla.
Beat well then set aside.
Heat the sugar & water on a medium heat until it turns caramel colour (about 15 minutes). Pour into a Pyrex bowl and rotate until it coats the sides (be careful as it will be very hot!).
Beat the egg whites to soft peaks and add into the yolk mixture. Pour this mixture into the caramelised bowl.
Place the bowl in a roasting pan filled two thirds with boiling water and cook in the oven at gas mark 4 (175°c / 350f) for one hour.
Allow to cool and place in the fridge for at least 5 hours before bringing out to serve.