Starters

Avocado & Grapefruit Cocktail

Carolyn Nixon

3 grapefruit

2 ripe avocados

4 tablespoons French salad dressing

Mint sprigs to garnish

Serves 4

Using a sharp knife, peel the grapefruit, removing all peel and pith. Cut between the membranes and remove the segments. Place these in a bowl with any juice. Cut the avocados into quarters lengthways, removing the pits and peeling carefully. Cut into cubes and add to the grapefruit, tossing well to coat in the juice. Chill.

When ready to serve, spoon into four individual dishes, including a little juice in each. Add one teaspoon dressing to each serving and garnish with the mint.

Avocado Mousse

Marian Irwin

3 avocado pears

1 tablespoon gelatine

150 ml cold water

150 ml boiling chicken stock

150 ml mayonnaise

150 ml cream, whipped

2 teaspoons Worcestershire sauce.

Oil a ring mould. Soak gelatine in cold water for 5 minutes. Pour on boiling stock and stir until dissolved. Peel and quarter avocado pears and crush with a fork. Add gelatine liquid, salt, onion juice and worcestershire sauce. When cold, fold in whipped cream and mayonnaise. Put in refrigerator to set.

Cheesy Starter

Sarah James

2 eggs

125 ml cream (small carton)

1 teaspoon made mustard

Large pinch cayenne pepper

1/4 teaspoon salt

125 gm strong cheddar cheese

Serves 4

Beat eggs and mustard together. Add salt and cayenne pepper. Stir cheese (leaving some for on top). Pour into 4 buttered ramekin dishes. Sprinkle with rest of cheese. Bake at 200 degrees C for 25 minutes in center of oven.

Cucumber & Cheese Mousse

Carolyn Nixon

250 ml grated cucumber (with peel)

5ml lemon juice

1 small onion, grated

150ml chicken stock (1 cube dissolved in water)

150ml fresh cream

250ml smooth cottage cheese

20ml gelatine soaked in 20ml white wine

10ml lemon juice

20ml castor sugar

Salt & Pepper

Dill (optional)

Hint

To grease a mould, pour 1 tablespoon hot water and a couple of drops of cooking oil into the mould, put on the lid and shake, then pour of the excess water. The mould is left lightly greased.

Sprinkle 5ml salt over the grated cucumber and leave to drain. Mix cottage cheese, onion and 5ml lemon juice. Season to taste with salt, pepper and dill. Mix the soaked gelatine with the hot chicken stock and add to the cottage cheese. Whip the cream and add to this. Pour in a buttered mould (l litre capacity) and leave to set. Turn out onto a glass plate and decorate. If a ring mould has been used, then flaked peppered mackerel makes a delicious filling for the center.

Mushroom & Roquefort Pate

Di Edmundson

400gm mushrooms, washed and sliced

Small onion, chopped

250gm soft butter

1 clove garlic, crushed

60gm Roquefort cheese, grated

10ml sherry

12,5ml soya sauce

2ml sugar.

Fry mushrooms and onion in 12,5ml oil. Add remaining ingredients and mix. Spoon into pots and chill for several hours before serving. Serve with un buttered bread.