Latest Exmoor News
So much to see… So
much to do… So much to enjoy…
RHS Gardens Rosemoor - Coming up
A
wealth of inspiring, entertaining and educational events are held each year at
Rosemoor!
From horticultural walks and talks to family fun days, art
exhibitions to food fairs and theatrical productions to traditional themed days,
there’s a lot going on for everyone!
www.rhs.org.uk
Using
sugared wraps cut into triangles, baked, stacked into a layered summer fruit
delight celebrity chef Lesley Waters shows you how to make a Devon Cream Tea
with a twenty-first century twist.
2
x wraps
1tbsp caster sugar
225g/8oz raspberries
1tbsp icing sugar + extra for dusting
½ orange, juice only
450g strawberries, hulled and quartered
225g/8oz pot clotted cream
Our Kedgeree Recipe ~ Brought from India
where
it
was a favourite among the loyal servants of the Empire.
Napkin
Folding Guide ~ click on a napkin design above
for detailed folding instructions of the designs listed.
Ingredients:
1kg/2lb smoked haddock
1 sprig parsley
1 bay leaf
2 lemons
peppercorns
50g/2oz butter
125g/4oz onions, chopped
500g/1lb long grain rice
1L/2pt fish stock
4 hard boiled eggs
salt and pepper
curry paste
chopped parsley and
cayenne pepper to garnish
Preparation:
1. Melt the butter in a deep pan, stir in a teaspoon of curry paste, and fry the
onions gently for 5 minutes. Add the rice and fish stock; bring to the
boil and
simmer
for about 20 minutes or until stock has been absorbed into the rice.
2. Put the haddock with parsley,
bay leaf, 1 lemon cut into slices and a few peppercorns into a pan; cover
with water, bring to the boil and simmer until the fish is tender after a
few minutes. Do not over cook the fish.
3. Drain, remove the skin and bones from the fish and flake the flesh.
4. Slice three of the hard boiled eggs and stir gently into the rice with the
flaked fish. Add salt and pepper taste.
5. Add the juice of the remaining lemon. Pile the kedgeree into a hot
dish add the remaining chopped up hard boiled egg and garnish with
parsley and a light sprinkling of cayenne pepper.
Preparation Time: 10 to 30 minutes
Cooking Time: 10 to 30 minutes
Serves: 6 to 8
Basic Napkin Ring Stuffer
Bishop's Mitre
Pyramid
Diamond
Diamond Silverware Pouch
Slide
The Rose
Goblet Fan
Cone
The Candle
Rosebud
Neck Tie
Napkin Roll
Fancy Silverware Pouch
Standing Fan
The Sail
Bird Of Paradise
Basic Silverware Pouch
The Shirt
French Napkin
Fleur de Lys Goblet
Napkin Ring Fan
Arrow
Lily Goblet
Twin Candle Napkin Ring Roll
Candle Fan
Silverware Napkin Roll
