Paphos People

I went to a day long cookery demonstration from a professional cook today and she was excellent....thought I'd share a few of the recipes with you, couldn't be easier even I can do them.

CHESSE PATE.

1/4 onion.
100g cottage cheese. 50g/2oz Brie or Camembert.
100g cheddar cheese. 1/2 teaspoon mustard.

Put onion in processor to chop. Add cottage cheese, brie and mix, then add cheddar and mustard.
Roll into a log, wrap in clingfilm and leave in fridge for a day.
Coat in chopped peanuts or crushed crisips.
If mixing by hand use a fork, you may need a little milk.

CHOCOLATE BRIOCHE PUDDING.

6 Brioche rolls. 150ml double cream.
Chocolate hazelnut spread. 3oz caster sugar.
4 egg yolks.
450ml of milk.

Split the brioche and spread chocolate spread.
Cut each roll into 6 and put into an ovenproof dish 8"x10" / 20-25cm.
Mix the yolk,sugar,milk and cream together and pour over brioche to cover it all.
Leave for 15mins to ensure it absorbs the mixture completely (Press down if it hasn't).
Bake in the oven at 190C for approx 15-20mins until the brioche has risen slightly and has gone crisip around the outside.

Jan

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