CRBC-RO's Online Favourite Recipes Page3

Recipe 7:
Cannonballs - Christmas Sweets

Ingredients

5 tablespoons rolled oats
5 tablespoons desiccated coconut
3 tablespoons cocoa
3 tablespoons caster sugar
2 tablespoons milk
50g margarine
tub of chocolate strands (vermicelli)
sweet cases

Method

Children need adult supervision

Mix all the dry ingredients (except chocolate strands) together.
Melt margarine in milk over low heat.
When dissolved add dry ingredients and mix thoroughly.
Shape into small balls and roll in the vermicelli until completely covered and place in the sweet cases.

Stage 4 is really messy and great fun!

Serves up to 4

Recipe 8:
Simple Omelette

Ingredients

2 medium eggs
15g butter
10ml water
salt and pepper for seasoning
Garnish, such as chopped parsley
Fillings, such as grated cheese, ham, onion, sweet corn, mushrooms

Method

Prepare fillings and chop small.
Beat eggs and water lightly together - season to taste.
Put butter into omelette pan. Heat until sizzling but not brown.
Swirl around to coat sides and base of pan.
Pour in the beaten eggs.
If you decide to have a filling add once the eggs have started to cook.
Fold in setting omelette from sides of pan to the centre � continue to cook until lightly set.
Remove from heat and fold omelette in half and slide onto a warm plate. Add garnish.

Recipe 9:
Tuna Cakes

Ingredients

1 medium egg
sachet (120g) of instant mashed potato
185g tin of tuna in brine
2 spring onions, chopped
salt and pepper for seasoning

Method

Drain the liquid from tuna and separate into flakes.
Separate the egg yolk from the white.
Make up the instant mash following the instructions but only using 90%.of the liquid.
Thoroughly mix together the mash, tuna and spring onions - season to taste.
Add the egg yolk and mix in thoroughly.
Divide into six �cakes� and place on a greased baking tray - smooth to shape using a wet knife.
Bake in a pre-heated oven gas 5, 190^�C or until lightly browned.

Why not use the surplus egg white to make small meringues for the dessert?

Return to Top of Page