[AngelBabe]

Stressed

[AngelBabe]

make me stay out if ya can :lol:

[AngelBabe]

DH Lawrence

[AngelBabe]

ty Jigsy me 2
she is watching barbie again at the mo

[AngelBabe]

semi awake grrrrr dont ya just love poorly kids :D

[AngelBabe]

Ganga-Ganges ?

[AngelBabe]

wow thanks pp1
just what i always wanted
look forward to the next one :D

[AngelBabe]

tut tut someones fingers slipped again :lol:
thought i was still drunk for a few mins then and i was dreaming the thread had vanished :D
are we getting it back or not?

[AngelBabe]

ive met ForumHostJL Mark29UK meeting them again in a few weeks :D
Swan an old reg from pub
matty another old reg from Pub
meet a few others who i wont name but we didnt keep in touch as they turned out to be twonks lol
hoping to meet up with Cordy real soon though

[AngelBabe]

Salmon Mousse with Avocado
Serves 6-8

Ingredients:

2 avocados, peeled

juice of half a lemon

8 oz. 9225g) can red salmon

2 egg whites

three tbsps. water

three quarters of an ounce (20g) butter

three quarters of an ounce (20g) plain flour

0.4 oz. (11g) sachet powdered gelatine

3-4 drops Tabasco sauce

half a pint (285ml) milk

1 tbsp. pink peppercorns

Cooking Instructions:

Drain and mash the salmon

Halve the avocados, slice thinly, and dip in the lemon juice

Lightly oil a 2 pint (1 litre) soufflé dish

Gently melt the butter in a saucepan, blend in the flour, and cook for one minute

Add the milk, stirring continuously until the sauce thickens

Remove from heat and cool

Dissolve the gelatine in water as directed on the packet

Blend in the remaining ingredients other than the egg whites and mix well

Whisk the egg whites until stiff and fold into the salmon mixture

Pour into the soufflé dish and chill until set

Spoon salmon mousse onto individual plates, garnish with peppercorns and arrange avocado slices round

Serve with wafer thin slices of fresh brown bread and butter if desired

[Author]

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