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| 'Set in the wilds of Herefordshire, Penrhos is the perfect retreat from the strains of modern day life' BBC Vegetarian | ||
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Spring Recipes
Once upon a time eggs represented the return of spring after the long, dark days of winter. Nowadays, of course, we can have eggs all year and here are a few recipes that celebrate their versatility. Sorrel & Parmesan Frittata 1 oz (25g) butter 1 oz (25g) parmesan cheese, grated 8 eggs salt & pepper 1 tablespoon butter Preheat oven to 180°C/350°F/gas 5. Shred the sorrel, then place in a pan and wilt over a high heat for 1 minute. Beat the eggs and stir in the sorrel and grated parmesan. Melt the tablespoon of butter in a sauté pan and, when foaming, pour in the egg mixture. Baked Eggs with Spinach & Mushrooms 4 handfuls spinach 1 tablespoon olive oil Salt and black pepper 1 tablespoon snipped chives 1 tablespoon chopped parsley 2 tablespoons fine breadcrumbs 2 oz (50g) butter 4 large eggs 4 individual ramekin dishes Oven 180°C/350°F/gas 5. Slice the mushrooms and cook in the oil until turning brown. Pick over the spinach, remove any thick stems, wash and finely shred. Add to the mushrooms and cook over a fairly high heat until all the moisture has evaporated. Season with salt and pepper. Butter the ramekin dishes well and divide the mixture between them, making a slight well in the centre. Break an egg into each well. Melt the remaining butter and stir in the breadcrumbs and herbs. Scatter over the top of the dishes. Place the dishes in a shallow baking tray. Pour in enough hot water to come two thirds of the way up the sides of the dishes. Bake for 12 minutes or until the eggs are lightly set. Muffins with Tomato and Tarragon Scrambled Egg 8 oz (225g) wholemeal flour ½ teaspoon salt ½ oz (10g) yeast ½ pint (275ml) milk teaspoon sugar 1 oz (25g) butter 6 eggs splash milk 2 tomatoes, skinned, seeded and diced salt and pepper 1 tablespoon shredded tarragon leaves ½ oz (10g) butter Place the flours and salt into a bowl. Make a well in the centre and pop in the yeast. Warm the milk to hand hot, add half the milk and the sugar to the yeast cover with a little of the flour and leave until frothy. Melt the butter in the remaining milk and, together with the egg, stir into the flour and yeast adding as much flour or water as necessary to make a soft but not sticky dough. Lemon Mousse Zest and juice of 4 large lemons7 oz (200g) caster sugar 4 large eggs, separated 6 oz (175g) unsalted butter, cut into small pieces. Put the zest and juice of the lemons into a large bowl with the sugar and egg yolks. Place over a pan of simmering water and cook over a low heat, stirring constantly for about ten minutes until the mixture coats the back of a spoon. Whisk in small amounts of butter at a time. Remove from the heat and allow to cool. Floating Islands 12 oz (375g) caster sugar 2 pints (1.2 litres) milk 2 vanilla pods to decorate 1 dozen primrose and sweet violet flowers Beat the egg yolks with 9 oz (250g) of the caster sugar until very smooth and nearly white. Whisk the egg whites until stiff, add 3 oz (75g) sugar a spoonful at a time, beating well after each addition. |
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