CHEESECAKE top water 115g caster sugar 3tbsp 3tbsp cornflour 1/4 cups uga r juice 900g full fat cream lemon
2tbsp cheese 2 eggs 115ml whipping cream 2tbsp vanilla essence Zest of half a lemon Compote topping 2 cups blueberries 3tbsp water 1/4 cup sugar 2tbsp lemon juice
GRATIN OF CHICORY AND BACON (SERVES 6) INGREDIENTS 50g butter 6 heads of chicory (white, red or a combination), with discoloured outer leaves removed Sea salt and freshly ground black pepper 50g Parmesan, finely grated 100g coarse fresh white breadcrumbs 3tbsp chopped fresh parsley 100g lean unsmoked bacon rashers, cut into 1cm pieces 300ml double cream Lemon
quarters, to serve METHOD 1.
SALMON MOUSSE (Serves four) INGREDIENTS 1 packet of gelatin 1/4 cup cold water 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 drops chilli sauce 1/2 teaspoon paprika 1 teaspoon salt 2 cups flaked poached salmon 2 tablespoons capers, drained 1 cup whipped cream Lemon
slices 1 bunch watercress washed and dried METHOD 1.
LEMON BEURRE BLANC Serves 4 INGREDIENTS 2 shallots, finely chopped 4 black peppercorns 2 parsley stalks 225ml / 8fl oz white wine 1 tablespoon white wine vinegar 55g / 2oz unsalted butter, diced and chilled 6 tablespoons double cream Lemon
juice to taste METHOD 1 Place the shallots, peppercorns, parsley stalks, wine and vinegar in a medium saucepan.
The winning pies, in case you want to head to one of the four Eugene-Springfield area Shari's and try them, were Peach Perfection, Sour Cream Lemon
and Northwest Marionberry.
4 ounces lasso ham, chopped 4 ounces bacon, chopped 1 onion, chopped 1 green bell pepper, chopped 1 quart heavy cream Lemon
juice to taste Salt to taste For the tempura "coral":
Just before serving, add the grated cheese and mix into the soup SSCCAALLLLOOPPSS,, PPEEAA PPUURR[ETH][ETH]EE AANNDD MMIINNTT VVIINNAAIIGGRREETTTTEE (for 4) ingredients 8 scallops, rinsed (cut in half if large) 2 spring onions butter outside leaves of a lettuce 150g fresh peas 1 bunch of mint sugar nutmeg ' glass white wine 75 ml double cream lemon
juice 50ml cider vinegar or white wine vinegar 125ml sunflower oil method.
For the sauce: In a blender, combine mayonnaise, brandy, heavy cream lemon
zest, and Worcestershire.