Month: January 2015

Nutty Nutella Cake… with a Meringue Topping

Just as we finish a good meal with something sweet, so shall we round out the month of madness with one of the kookiest recipes I’ve seen lately.  And here it is: 

Nutty Nutella Cake
Nutty Nutella Cake

 Looking at that photo, I know what you are thinking.  And you know what? 

Some of you are mean!!!!

Have you been taking lessons from my family?

So these are not the best looking cakes in the world.  There is a definite dip in middle of all of them.  The texture is kind of rough….then again….that rough texture is also kind of crispy and there is a delicious fudgy layer in the middle. And who doesn’t love a fudgy layer?

Nutty Nutella Cake2
Nutty Nutella Cake2

 But remember the Twinkie Defence?  I’m about to launch the Picnic Defence. The Picnic is one of the best chocolate bars ever. Chocolate, caramel, wafer, peanuts.  So good.  The only problem?  It looks like a big old turd.

 But so good to eat.

And the Nutty Nutella Cake is the Picnic bar‘s next door neighbour in “Dammit we taste so much better than we look” Street.

You know what else makes this cake so special?  I’ll tell you in a moment but first, let’s take a walk down Pronunciation Avenue and talk about Nutella.  In Australia ( and I believe England), we call this super delicious chocolate hazelnut spread Nut-ella.  Because it’s made of nuts.  And….ella.  Ella being an Italian euphemism for a shit ton of sugar.

However, definitely on The Splendid Table Podcast and I’m sure a few others I listen to, I have heard Americans call this stuff Noo-tella.

WTF?  I can get over that whole tomato / tomayto thing.  But Noo-tella is a step too far. 
It’s NUT-ella.  End of.

Nutella Cake3
Nutella Cake3

I first found this recipe on the Masterchef site.  However, it has since been taken down.  Only a picture remains. And yep, phew…Matt Preston’s cake is as ugly as mine…

http://tenplay.com.au/channel-ten/masterchef/recipes

 Possibly even uglier.

But I was able to find a copy in Matt Preston’s latest book and in the same spirit of adventure in which I made muffins from ice cream and flour a few years back I decided to give it a whirl.  And you know what else….there’s obviously some weird psychic connection between Matty P, and me because in the same book, he has a recipe for “bread” made from you guessed it, ice cream and flour!

 So, you wanna know what’s in these ugly but delicious sweet treats?

Nutella Cake Ingredients
Nutella Cake Ingredients
  • Nutella…or if you’re cheap like me, supermarket brand hazelnut spread. 
  • Eggs
  • Vanillla

That’s all folks.  C’est tout.  Three ingredients.  To get this….

Nutella Cake 4
Nutella Cake 4

And you know what?  That little dip….don’tcha just want to fill it up with all sorts of deliciousness?

I went for a contrast – still warm cake with some of my ancho berry sorbet and a couple of leaves of chocolate mint – direct from the garden!!!

Nutella Cake and Ancho Sorbet 1
Nutella Cake and Ancho Sorbet 1

But you could have any flavour of ice cream, or some salted caramel sauce..or even some normal frosting…

DSC02387Or what if you added a big dollop of nutella into the dip and then made a meringue over it?  OMG.  I am so making that….stay right here.  I”ll be back…..

Just got to fill these cakes….

Filled Nutella Cakes
Filled Nutella Cakes

 Then whip up a meringue….

Meringue top
Meringue top

And bung ’em in the oven for a bit….

And then…..

Meringue Topped Nutella Cake
Meringue Topped Nutella Cake

 I am giggling like a little girl and dancing round my kitchen.  My, face, my hands, my camera are all smeared with chocolate and meringue and am feeling both a little nauseous and like I have died and gone to heaven….

We only had three of the cakes left and I have just eaten two of them….they were that good!!!!

Scuse the fingers….but you’re lucky there are any photo’s I was so busy shoving these into my gob taste-testing to ensure the highest possible quality standards.

Nutella Meringue Cake2
Nutella Meringue Cake2

 And look at that…the light as air toasty on top meringue, the oozy melty nutella and the cakey base….

What a way to end the month!!!!

I am racing to get this out because I am heading up to the sunshiney Gold Coast very early tomorrow morning for a couple of days – sadly mostly work and not much play – but by the time I can post again it will be February….which is as scary as hell.  Where did January go????

Have a great week where ever you are and what ever you get up to.

 

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Nutella Meringue Cake
Yields 10
A delicious chocolate cake with a base of three ingredients. Good by itself or topped with your favourite flavours for a super delicious treat!
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For the Cake
  1. 4 large eggs
  2. 240g Nutella or chocolate hazelnut spread of your choice
  3. 1 tsp vanilla
For the topping
  1. Additional Nutella - 1 tsp per cake
  2. 3 eggs
  3. 1 1/2cup of sugar
For the cake
  1. Preheat the oven to 175C.
  2. Lightly grease your cupcake liners and place in a tray.
  3. In a large bowl, whisk the eggs on top speed until they have tripled in size (approx 6 minutes but this will depend on the power of your mixer).
  4. Place the Nutella in a metal bowl with the vanilla extract and stir over a pan of boiling water until the Nutella softens. (You can also do this in a microwave - use a microwave safe bowl and heat for 1 minute, stirring every 15 seconds).
  5. Turn the mixer down to low and drop spoonfuls of Nutella into the egg mixture. Repeat until all the nutella has been added and the Nutella is completely mixed in.
  6. Scrape down the sides and bottom of the mixing bowl with a spatula to ensure there is no Nutella sticking to them and stir a few times by hand.
  7. Pour the Nutella mixture into the prepared cases, filling them about 3/4 full.
  8. Bake for approx 15-20 minutes until a skewer inserted into a cake comes out clean.
  9. The cakes will look lovely and round when they come out of the oven but they will collapse as they cool.
  10. Once cool, add a spoonful of Nutella into each dip.
For the Meringue
  1. Separate the eggs and place the whites in a clean, dry bowl.
  2. Beat until the mixture forms stiff peaks.
  3. Gradually add the sugar and beat until the mixture is thick and glossy.
  4. Spoon or pipe this mixture onto the cakes.
  5. Place under preheated grill for 1-2 minutes or until lightly toasted. Alternatively, use a culinary blow torch to lightly grill the meringue
Notes
  1. This cake is also great topped with a scoop of your favourite icecream, would be awesome with a salted caramel, berries and cream etc.
  2. I used a coconut oil spray to grease the cupcake liners which added the slightest hint of coconut to my cakes.
  3. The meringue quantities above will cover an entire batch of cupcakes.
Adapted from Matt Preston's Idiot Cake
Adapted from Matt Preston's Idiot Cake
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

 

 

 

Drunk Food – The Meat Pie Floater

Meat Pie Floater

I guess each culture has a food they like to eat when drunk.  The Brits for instance love a curry when they are five sheets to the wind.  Closer to home, we in Melbourne like nothing better than a kebab or its Greek cousin, the souvlaki.  Ahhhh….greasy meaty goodness wrapped in pita bread…deeelicious  whatever you call it.  There was also a spate, back in the 1990’s of mobile hot dog vendors but they were a passing fad.  Nothing beats the 3:00am drunken kebab.  Not in this town anyway.

So ubiquitous is the post pub/club kebab run that I assumed it was a national pass-time.  Oh, so wrong.  A few years ago I ventured across the border into South Australian territory for a wedding.  Post-wedding we ventured into the casino and post-casino we ran into one of the weirdest instances of drunk food I have ever seen.  Which of course, in celebration of the month of crazy and Australia Day (January 26th) I am going to replicate here.  We’ll return to that in a moment. 

But first, Adelaide. It’s a weird place.  City of Churches and bizarre serial killings.  And before anyone from South Australia gets their knicks in a knot.  It is true. Dexter said so.  

 And…the very second I typed Adelaide and serial killers, the little app that I have that tells me about related content brought up an article on a body found in a wheelie bin.  You can fool some of the people some of the time South Australia but the internet will not be fooled.  I on the other hand….did I say I lived in Melbourne?  I meant Sydney.  Or Perth.  Yeah, Perth.  It’s even further away and in the opposite direction.  Yep, I definitely live in Perth.  Just in case you are thinking about crossing any boundaries with your serial killer ways, take a leaf from the Village People and Go West.

Meat PieBut I digress, we’re here to talk about food.  Australian food  to boot. The picture above shows one of the classic legendary Australian dishes.  The Meat Pie.  Second possibly only to the Vegemite Sandwich as THE Australian dish. 

We love to eat our meat pies with a bit of….and now here’s some Aussie slang for you….a bit of  “dead horse”.  And no, not in that ooky, literal European way.  “Dead horse” is Australian rhyming slang for tomato sauce.  That would be ketchup to my American friends. 

And in Melbourne Perth this is how we eat our pies. Just as pies.  With ketchup.  Lovehearts optional.

Meat Pie With Sauce
Meat Pie With Sauce

 And, if we have soup…lets just say a rather hearty pea and ham soup.  We have it like this.  Just soup.  Maybe with some crusty bread. Or a crouton.

Pea And Ham Soup
Pea And Chorizo Soup

Let us now return to the street outside the Adelaide casino at 3:00am.

The BF had gone over to the van to get us each a kebab. He came back empty handed and shaking his head.  “It’s not kebabs.  It’s pies and soup.”

“Ewww…who wants soup at this time of night.  But I’ll have a pie. ”

“No, it’s not pies and soup.  It’s pies IN soup”

I honestly did not believe him.  Until I wandered over to take a look.

And sure enough….pies in pea soup…..

This is drunk food in Adelaide.  Seriously.  Loveheart optional.

And if you don’t believe me, here’s some independent confirmation.

Meat Pie Floater
Meat Pie Floater

 I told you they were freaky over there.

I would love to tell you that I tried this and despite all my Victorian West Australian prejudices it was awesome.

Meat Pie Floater jpg
Meat Pie Floater jpg

Except it wasn’t. 

It wasn’t as repulsive as I thought it would be.  But it was definitely a whole that was a lot less than the sum of it’s parts. And nowhere near as good as a kebab.

Maybe you need to be drunk to enjoy it. 

If you want to try this delight for yourself, you can find a recipe for a Beef and Shiraz Pie here.  I have used this recipe before and it is a beauty, however I just bought the ones I used for this.  I made the soup though and it was really good.  I subbed in chorizo for the more traditional ham and it made the soup super tasty! Recipe below.

I am looking forward to a long weekend celebrating Australia Day. Just not with a meat pie floater….

Have a great week where ever you are!!!  I would also love to know what constitutes drunk food in your neck o’ the woods.  Drop me a comment….

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Pea and Chorizo Soup
A delicious hearty take on a pea and ham soup - a classic winter warmer
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Ingredients
  1. 1 tbsp olive oil
  2. 3 chorizo sausages, removed from their casing and diced
  3. 2 carrots, peeled, diced
  4. 2 sticks of celery, peeled, diced
  5. 1 onion chopped finely
  6. 2 cloves of garlic, chopped finely
  7. 300g green split peas
  8. 2litres cold water
  9. Salt and Pepper
To Serve
  1. Warm bread rolls or a meat pie and sauce
Instructions
  1. Rinse the split peas under cold running water until the water runs clear. Drain.
  2. Heat the olive oil in a saucepan over medium heat. Add the chorizo and cook until the meat is browned. Add the carrots, celery, onions and garlic and cook, stirring occaisionally, until the onions are softened.
  3. Add the split peas and water. Bring to the boil over high heat.
  4. Reduce heat to medium low and simmer, covered for about an hour or until the split peas are cooked.
  5. Allow to cool slightly then process the mixture to your desired level of “chunkyness” either using a stick blender or by processing small batches of the mix in a blender.
  6. Season with salt & pepper.
  7. Serve with warm bread rolls if you are normal or with a pie and sauce floating in the centre if you are not.
Notes
  1. I like my soup fairly chunky so I usually only put about a third of it in the blender.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Surprise! Orange Chicken Salad

OMG. I was downloading some photos from my camera of the Ice Iced Vovo when I found all the photos  I had taken of the Orange and Chicken Surprise Salad. I had totally forgotten about it. How,  I do not know.   I’m sure I didn’t drink THAT much over the holiday period.  I’m equally sure you will agree that the Orange Chicken Surprise Salad should be unforgettable (in every way). 

Given that I have named January the month of crazy, it seemed fitting to post it here.  I totally had something else in mind to close out the month and we may yet get there.  But this had to get a mention.

It looks quite pretty.  Like a lovely orange jello dessert.  But wait!  A surprise lurks within.

Surprise Orange and Chicken Salad
Surprise Orange and Chicken Salad

 Not much of a surprise as the name pretty much gives it away….(There must be some sort of term for that….is it a paradox? A tautology?  Someone smarter than me please tell me….) But  hiding under that innocent orange jello exterior is a chicken salad.  A rather tasty chicken salad to boot.

Surprise Orange and Chicken Salad2
Surprise Orange and Chicken Salad2

 The idea of mixing sweet jello and savoury items kind of freaks me out.  It should not work.  It freaks me out even more when, like this, the result is actually pretty tasty.  Mind you, I loaded the jello with lemon juice so it was not as sweet as the original recipe dictated which may have helped make it a bit more palateable to my taste.  The original recipe is below:

Orange and Chicken Surprise SaladThe hardest thing about this recipe is getting the layer of jelly on the top the right thickness.  My cup sank way too deep the first few times, requiring some melting and resetting of the jelly.  It was still a little bit thin in this version and it kind of fell into a heap when I cut  into it.

Orange and Chicken Surprise Salad
Orange and Chicken Surprise Salad

 But all up, this was a success.  The jelly actually added a light tangy touch to the salad which was refreshing both on a hot day and after the heavy meals of Christmas. 

My version, which includes cranberries and tarragon is below.

I’ll be spending this week working on my post to celebrate Australia Day….I’m venturing into the best left alone arena of “things people eat when drunk”  and, believe me, whether I love it or hate it, it’s going to be a doozy!!!

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Orange & Chicken Surprise Salad
Surprise! Hidden beneath the layers of tangy orange and lemon jelly is a super tasty chicken salad.
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For the Jello
  1. 2 packets orange jello
  2. 2 1/2 cups orange juice
  3. 1 cup lemon juice
  4. 1/2 cup boiling water, just off boil
For The Salad
  1. 11/2 cups finely diced cooked chicken
  2. 1/4 cup mayonnaise
  3. 1 tbsp chopped parsley
  4. 1/2 tbsp chopped tarragon
  5. 1/2 tbsp chopped chives
  6. 1/4 cup (about a handful) of cranberries, chopped
  7. 1/4 cup slivered almonds, toasted
  8. 1 stick of celery, diced
  9. more lemon juice to bind, if needed
  10. salt and pepper to taste
To Garnish
  1. 1 orange peeled and segmented
  2. Mint leaves
  3. Cranberries
Instructions
  1. Combine the jello, fruit juices and boiling water, stirring until the jello melts. Place in fridge to set.
  2. When about half set place a small bowl into the jello and weigh it down (baking beans are ideal if you have them, otherwise use rice or beans or anything else you have to hand).
  3. Chill for several hours until very firm.
  4. Meanwhile combine all the salad ingredients and season to taste.
  5. When the jelly is set, take a sharp knife and dip it in hot water. Dry the knife then ease all around the small bowl. You may need to dip it in the water a couple of times.
  6. Once the bowl is removed pack the chicken salad into the cavity. Put foil or a plate over it and chill until firm.
  7. When ready to serve, place the mould in hot water to loosen the jelly, it only needs to be in there a short time. Then turn it out and garnish with the orange segments, cranberries and mint leaves.
Notes
  1. If your cup sinks too low in your jelly mould like mine did, place the bottom of the mould in hot water. The jelly will melt. Keep the mould in the water until you get the level of jelly you desire then place back in the fridge to reset.
Adapted from Rosemary Mayne - Wilson, Salad For All Seasons
Adapted from Rosemary Mayne - Wilson, Salad For All Seasons
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

The Ice Iced Vovo with Ancho Sorbet

Ice Iced Vovo 4

 All right, Stop.  Collaborate and listen, I am back with a brand new invention….

Thanks to my lovely friends at the Spice Peddlers we are mixing up the flavours of Mexico with an Australian icon to create a dessert that has more contradictions than a Katy Perry song.

This baby is hot and it’s cold, it’s sweet and it’s sour,it’s crunchy and gooey, it’s pretty in pink but it packs a wicked punch and it’s fruity and boozy…ok, technically, those two aren’t opposites but this is awesome and fucks with your head in the best  possible way. Et voila, the Ice Iced Vovo.

Ice Iced Vovo 4
Ice Iced Vovo 4

  But first, for those of you not familiar with the Iced Vovo, it is probably the most legendary biscuit in Australia. 

Well….right behind the Tim Tam. And the Anzac.

We are a nation of biscuit lovers.

Anyhoo..it’s right up there. 

Iced VovoAccording to the Arnott’s Biscuits website:

An Iced VoVo is a lovely biscuit topped with two strips of pink fondant and a strip of strawberry jam, all sprinkled with coconut – a symphony in pink!

A much smaller symphony in pink than what I remembered from my childhood but a symphony in pink nonetheless.  Anyway, forget about them for a while.  Think of this as a play. Australia has exited stage left.

Because we need to talk about sorbet.  More specifically this sorbet which I made from some ancho chillies (sent to me by my friends at the Spice Peddlers), some raspberries, tequila and lime.  Enter Mexico stage right….

Ancho Sorbet

So I whipped up the sorbet.  And it was delicious Mind you, with those ingredients how could it not be?

It is really good just on it’s own. 

Ancho Berry Sorbet
Ancho Berry Sorbet

 But anyone can have ice cream in a cone.  It tasted great,  but I was feeling a bit blah about the presentation. I actually made this ages ago but because I didn’t love it, I found it really hard to write about.  When I feel that way about most things, I just don’t write about them.  But this one haunted me, I had to write about it but the cone just seemed so boring.

So, after pondering about it for a few weeks, I thought maybe an ice cream sandwich would be a bit more interesting.  So I hightailed it down to the supermarket to buy some biscuits.  I had in my head something like a shortbread or those cats tongues?  And then I saw the Iced Vovo’s. 

So I had my components.  My first idea was a very simple ice cream sandwich:

Ice Iced Vovo 1
Ice Iced Vovo 1

 This looked great and was pretty much what I wanted.  However, the main problem with it was that when you bit into it all the sorbet oozed out over your hands.

Ice Iced Vovo 2But it was good, it had the flavours and a normal person would have probably left it there.  Luckily for you, I ‘m not normal.  I liked the sandwich better but was still not absolutely inspired.  Then, this morning I was writing my journal and it came to me….

The strip of jam down the middle of the vovo was the same colour as the sorbet….so what if…..you took a biscuit, any biscuit and you put a  little line of sorbet down the middle?  Then instead of fondant what if you took some of those little baking marshmallows….hmm…how would you stop them rolling off?  What if you toasted them?

If there was a problem, yo, I’ll solve it. Check out the hook while my djay revolves it.

Ice, Iced Vovo

Ice Iced Vovo 3
Ice Iced Vovo 3

These are best eaten straight away, when the marshmallow is still gooey and before the sorbet melts…so good…and once you’ve made the sorbet it takes about 3 minutes to make. Super easy, super good.  Seriously the hardest part is making sure the marshmallows don’t fall off the biscuits as you put the tray in the oven!

I ‘m going to be thinking up some more kooky recipes for the rest of the month of crazy.  Have a great one whatever you do.  Meanwhile, enjoy the duclet tones of Mr Robert Van Winkle AKA Vanilla Ice.

 

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Ice Iced Vovo
An Australian classic heads to Mexico for a cheeky twist!
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For the Sorbet
  1. 1/2 cup water
  2. 1/2 cup sugar
  3. 1 ancho chilli, chopped and deseeded
  4. 1 cup frozen raspberries
  5. juice of 1 lime
  6. 30ml tequila (more or less to taste)
  7. pinch of salt
For the Vovo
  1. 1 pack plain biscuits
  2. 1 pack mini marshmallows
  3. Dessicated coconut for sprinking
Instructions
  1. Place the water, sugar and chiles in a saucepan over medium-high heat.
  2. Bring to the boil and stir frequently until the sugar melts.
  3. Allow to cool.
  4. Pick out the chilli pieces
  5. Place the frozen raspberries, the chilli syrup, the lime, tequila and salt into a blender and mix until well combined.
  6. At this point you can choose to strain the mixture to get rid of the raspberry seeds. I didn't bother.
  7. Place in a pan in your freezer until set, overnight is best.
  8. Remove the sorbet from pan and place back in the blender and whiz for a couple of minutes to break any ice crystals then pile it back into the pan and the freezer to reset, about 4 hours.
  9. Just before you are ready to serve, toast the coconut until it is golden brown. Turn the grill to high.
  10. Place the biscuits on a baking tray and place two lines of mini marshmallows down the sides of each biscuit, leaving a gap between them.
  11. Remove the sorbet from the freezer and, using a biscuit as your guide cut rectangles of sorbet just slightly shorter than the biscuit and the same width as the gap between the marshamllows.
  12. Place these back in the freezer.
  13. Place the tray of biscuits under the now hot grill. In less than a minute the marshmallows will start to caramelise. Remove the biscuits from under the grill.
  14. Take your sorbet slices from the freezer, place inbetween the lines of toasted marshmallows.
  15. Sprinkle with the toasted coconut and serve immediately.
Notes
  1. If you can't be bothered making the ancho sorbet, you could use a store-bought raspberry sorbet.
  2. Any biscuit can be used for the base.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Cucumber Catamaran with Carrot Paprika Balls

They say the devil will find work for idle hands to do.

And when I say they, I mean Messrs Morrissey, Marr…and….ermmmm…. the other two.  AKA The Smiths.  I’m not sure where the original quote for that comes from.  Shakespeare? The Bible?

Wouldn’t it be fabulous if I had a little box and I could type questions into it and get almost instantaneous answers to questions like who were the other two and where did that quote come from? 

But, no time for that sort of sorcery right now….these idle hands built a boat!!!

Not a real boat, I haven’t spent my holidays tinkering around the backyard with a hammer and some hickory barky bark, but a boat nonetheless.  A catamaran to be exact!

Remember when I made the Hayman Island Chicken Salad? That post contains this photo amazing photo of a catamaran table. 

Hayman Island BuffetAnd now, in the spirit of a Russian Doll, imagine a  smaller catamaran.  Maybe one that could be placed on the catamaran table, filled with some cheesy balls o’ goodness.

Et voila…

Cucumber Boat 4The cucumber catamaran. 

Now, I”m not saying she’s the best looking boat in the world.  She’s a bit wonky.  But she is quite obviously a boat. 

Cucumber Boat 3In case you need some work for your idle hands, here’s how to make your own:

 Cucumber CatamaranThe paprika carrot balls weren’t bad either…recipe below…

The Smiths are one of my favorite bands ever.  I spent countless hours of angsty teenage emotional turmoil locked in my bedroom listening to “How Soon Is Now” and “There Is A Light That Never Goes Out”,  countered only by and the sheer manic malicious exuberance of “Panic”.

So here’s a little treat for me you!

This week,  I’ll be “spending my warm summer days indoors, writing frightening verse to a buck tooth girl in Luxembourg”…

Otherwise known as doing this. Which I guess makes you my bucktooth girl. 

Where ever you are.

Have a great one!

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Paprika Carrot Balls
A yummy retro appetizer, best served in a Cucumber Catamaram
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Ingredients
  1. 1 large carrot, finely grated
  2. 150g cream cheese
  3. 1/4 cup finely chopped toasted walnuts
  4. Smoked paprika
  5. Salt & Pepper
Instructions
  1. Mix carrot, walnuts, and cheese.
  2. Season to taste.
  3. Form into marble sized balls.
  4. Chill.
  5. Lightly dust with paprika.
  6. Serve in a cucumber catamaran with crackers as an appetizer.
  7. Alternatively, serve with grilled meat.
Notes
  1. I used a Herb and Garlic Boursin to boost the flavour in my balls.
  2. Feel free to snicker at will.
  3. If you don't want to make the boat, these can be served in a lettuce cup.
Adapted from Rosemary Mayne-Wilson, Salads For All Seasons
Adapted from Rosemary Mayne-Wilson, Salads For All Seasons
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
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