tag:blogger.com,1999:blog-8466385.post7878120253977737071..comments2024-03-29T11:38:51.363+00:00Comments on Jean's Knitting: Jeanhttp://www.blogger.com/profile/12038517988391228260noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8466385.post-21971427842117646642011-07-15T00:19:59.504+01:002011-07-15T00:19:59.504+01:00marvellous photo to start the post
xxxmarvellous photo to start the post<br />xxxEnidhttps://www.blogger.com/profile/06980720647226437565noreply@blogger.comtag:blogger.com,1999:blog-8466385.post-38955753585820884992011-07-14T15:44:12.533+01:002011-07-14T15:44:12.533+01:00here's the recipe for fat hen au gratin I ment...here's the recipe for fat hen au gratin I mentioned a wee while ago: (taken from 'Food from Green Places' by Rosamund Richardson)<br /><br />She says 'it is a sensational vegetable, rich in B vitamins, high in veg protein, and as more iron and calcium than spinach'<br /><br />Serves 4<br />700g fat hen, washed and trimmed<br />4 soft-boiled eggs, cooled, peeled and halved<br />50g breadcrumbs<br />about 600ml bechamel sauce<br /><br />cook the fat hen in a little water until tender (about 8 mins). Drain and chop, then toss in butter/marg over a low heat and season to taste. Put the fat hen into bottom of an oven proof dish, place the egg halves on top and cover with the bechamel sauce. Dot the top of the dish/sauce with more butter/marg and cook in the oven (GM 4/200 C/400 F) for 20 mins or until top is golden. Sprinkle with the fried breadcrumbs and serve.Knitlasshttps://www.blogger.com/profile/10694849211711608460noreply@blogger.com