Vegetable bake in cheese sauce
Ingredients
500g mixed vegetables (carrots, onions, peppers, baby corn, broccoli ); 250ml Knorr Bechamel sauce; 50g grated cheddar cheese; and mazola oil.
Method
Par cook the vegetables in a hot wok. Place in a greased oven dish. Make the Bechamel sauce to recipe. Coat the vegetables with the sauce. Sprinkle with the grated cheese. Bake in a hot oven for 10 minutes.
Seafood fantasy
Ingredients
120g cooked shrimps or pawns; 120g cooked mussels; 120g salmon; 120g any available white fish; 120g carrot and leeks, cut into fine strips; 350ml Knorr fish rouillon; 50ml fresh cream; Knorr roux blanc; half a glass of dry white wine; and 500g puff pastry.
Method
Roll out the puff pastry. Cut into oval or fish shape. Egg wash and bake in a pre heated oven (175C ). Cut the salmon and white fish into bite size pieces. Poach in the fish bouillon and wine with the vegetables. Remove the fish and keep warm. Reduce the fish stock by a quarter and thicken to the required consistency with roux blanc. Add all the fish to the sauce and correct the consistency with cream. Serve in a warm pastry.
White chocolate florentines
Ingredients
200g butter; 225g caster sugar; 100g walnuts; 100g almonds; 50g sultanas; 25g glace cherries; 25g mixed candied peel; two tablespoons single cream; and 225g white chocolate.
Method
Preheat the oven to 180C. Line four baking trays with non-stick baking parchment. Melt the butter over a low heat and then add the sugar, stirring until it has dissolved. Boil the mixture for exactly one minute, then remove from the heat. Add the walnuts, almonds, sultanas, glace cherries, candied peel, and cream to the saucepan stirring well to mix. Drop heaped teaspoons of the mixture onto the baking trays, allowing plenty of room for them to spread while cooking. Bake in the oven for 10 minutes, or until golden brown. Remove the biscuits from the oven and neaten the edges with a knife while they are still warm. Leave to cool slightly, and then transfer them to a wire rack to cool completely. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread the underside of the biscuits with chocolate and leave to set.
