1/4 cup softened margarine
1/2 cup white sugar
3/4 cup milk
1/2 tsp vanilla
1 3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 tsp salt
1 cup mixed wild berries, or blueberries (fresh or frozen)
Chef Simon says the best way to cook these eggs is in the microwave at medium heat, and stirring often.
For 2 servings:
Lightly grease a heat proof, deep narrow bowl or measuring cup.
Break three eggs into the bowl, beat with a fork until well mixed.
Sprinkle with 15 mls. (1 tablespoon) of fresh chives.
Microwave at medium heat for 1 minute.
Stir well and add 30 grams (1 oz.) of old cheddar cheese, cut into 0.5 cm. (1") cubes.
Microwave again at medium heat for 1 minute, stir and let set.
For each serving, toast 2 pieces of baguette.
Meanwhile, saute 2 thin slices of ham in butter.
Place 1 slice of sauteed ham, then 2 fresh apricot halves on top of each baguette slice.
Top with thin slice of Camembert, including rind.
Broil until cheese begins to melt.
Place 2 pieces on each plate, and serve immediately.
These are a favourite with our winter guests!
1 cup of plain flour
1 tablespoon of baking powder
1 tablespoon of granulated sugar
Salt and pepper to taste
2 cups of corn kernels (if using frozen corn, defrost prior to adding)
1/2 cup of milk
Vegetable oil for frying
Additions (all or any are optional):
1/2 cup of sliced spring onions or shallots.
Parsley or coriander or basil or baby spinach leaves, chopped
1 finely chopped up red pepper
Makes 6 fritters.