The Foodies Forum

Nannyp · Posted: Wed Apr 29, 2009 8:03 pm Post subject:

The stuffed peppers looked and tasted good, thanks.

I really enjoyed them, and wasn't sure I would, as I am not a tinned tomato lover. Easy to do, and looked good.

The rest of the meal went well too.

I combine 2 recipes.....Pacific salmon fillets en croute (but the croute was the finest filo style pastry, brushed with melted butter, 2 sheets together, then sprinkled with parmesan, ground and flaked almonds, then 2 more sheets brushed with melted butter. On top, 2 fillets one on top of the other,
spread with a thick topping of creme fraiche, mixed with a tablespoon of horseradish, and then topped with chopped beetroot.
Fold over the filo, sprinkle on more parmesan, place fold down on a baking tray and cook in hottish oven for upto 40 mins.

I did lovely individual sherry trifles with frozen raspberries, madeira, raspberry coullie, custard, whipped double (ish) cream, almonds and a cherry. These went down well, as there is no French equivalent. Yum.
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Manta Ray a l'Anglaise · Posted: Wed Apr 29, 2009 9:28 pm Post subject:

Sounds lovely, I'm glad it went well. Sherry trifle is a blinder really as it can be so tarted up from what it used to be and yes there is no French equivalent.

I could do something in filo pastry for my finger buffet.................

Did you use Mozzarella instead of Feta? It obviously worked if you did

Itsyray
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Nannyp · Posted: Wed Apr 29, 2009 9:45 pm Post subject:

Yes, Mozerella, and if I find Feta sometime, I'll try it, just to see if I can see the difference. Just realised I can serve this to my friends in October, and make one without cheese for one of them.

Will make the en croute with Leek and Potato too, as that was the original recipe.

The problem is, yes it would go well, and may well slice better when cold, but it was a bloody pain to slice today.

There is enough left for us to eat tomorrow, which is good. No sauce though.
I got JP to make the sauce, as he was a chef, so I thought "why keep a dog etc

". It was a white wine with tarragon....yummy.

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