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Recipe Pages
Top and tail a meal into a banquet with these two classy summer dishes to start and complete a feast.
By Sue Hunter

Caviar & creamcheese mousse

Red or black caviar
350g (2 pkts) Philadelphia cheese
1 can consomme soup (or stock cubes)
1 sachet gelatine
4 tbsp sherry or 2 tbsp Armenian cognac
Lemon slices, dill
Thin toast triangles

Mix consomme and gelatine, bring to boil, pour into a lightly greased shallow ovenproof dish, circular or oval. Allow to cool, then put in fridge and let it set well. Mix cheese and sherry/cognac, spread evenly on firm jellied consommé base. Spread caviar on top of this. Turn on to serving plate. Garnish with lemon slices alternative with fine sprigs of dill. Serve with toast. Expect everyone to want second helpings, at least. Ideal with a chilled dry white wine, Champagne or Pimms.

Summer Pudding

6+ slices White bread –
yesterday’s old loaf is ideal
700g Summer fruits –
raspberries, strawberries, bilberries,
stoned cherries, redcurrants etc
100g sugar
5 tablespoons water
Cream to serve

Cut crusts off bread; line the bowl with them. Boil all the fruit and water, simmer, and add sugar. Add half hot fruit mixture into bread lined bowl, cover with more bread fingers and repeat. Top with remainder of bread. Cover with an upturned plate, weighted down with caned food or similar. Refrigerate overnight. Turn onto the plate and remove bowl. Use the last juice to tint any patches of white bread, most will be gorgeously purple already. Garnish with mint and a choice strawberry or two. Serve with lashings of cream.

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