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Rosie on Cefn Bryn on a fine Bank Holiday Friday on the way home from the pub
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Newsletter May 2018
Marvellous May is upon us and the best of British veg start to become available in the shops. This month make the most of British asparagus and try my latest cracker of a recipe, Asparagus Egg Shells. Links to a useful kitchen tool will help to achieve the look with ease and perfection.
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COURSE DATES
Upcoming courses
Friday 1 June - 3 spaces left
Saturday 2 June - vegetarian course 7 spaces
Friday 8 June - 2 spaces left
Look on the website for more 2018 course dates. http://www.lamusechezkate.com/
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Asparagus egg shell
Wow your guests with this super amuse bouche or even serve it as a starter.
Serves 8:
8 eggs, topped (use the eggs for another preparation)
200 g asparagus
100 g cream or yogurt
2 leaves gelatine
2 egg whites
- Wash and dry the egg shells and place in and egg box for convenience.
- Soak the gelatine in cold water for a few minutes to soften
- Cook the asparagus in boiling salted water until tender and put into a food processor and mix well.
- Heat a little of the cream in a small pan and add the gelatine to melt.
- Pour onto the asparagus and mix.
- Add the rest of the cream/yogurt and chill.
- When the mixture has started to set, whip the egg whites and add.
- Pipe or pile the mixture into the prepared egg shells and refrigerate.
- Top with a blob of crème fraiche.
Serve with tapenade soldiers: cut sliced bread into 16 soldiers and brush with oil. Place in the oven at 180 degrees until golden and dried out. Store in an airtight container for 2 weeks. When ready to serve, spread some tapenade on each solder.
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Egg Clacker or Topper
You’ve just made yourself a boiled egg for breakfast and its that time to slice off the top. The result is unknown!...Will I burn my fingers? Will I have shell to pick out?
Problem Solved!!
This egg topper makes a precision cut around the top of the egg leaving no shell residue.
Simply pull the handle and allow it to fall quickly, the shell is cut by a sharp edge on the cutting cup giving a perfect circle. Also works on raw eggs.
Available from £9.95 at
Peppercorn, Llandeilo.
01558 822410
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LEARN GREAT SKILLS TO HELP YOU IN THE KITCHEN AND KEEP YOUR GUESTS IMPRESSED, BOOK YOUR PLACE NOW, CONTACT ME
Tel Kate: 07976 639 352
Email: kate@lamusechezkate.com
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