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Recipe by: charlig
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See below ingredients and instructions of the recipe
1 Shortcrust pastry 4 Eggs
-- (see note) 2 tb Milk (or more)
6 oz Curd cheese Fresh mint, parsley and chives
4 oz Cottage cheese Beaten egg to glaze
2 oz (generous) mature cheddar
*Note: Shortcrust pastry should be made with 8 oz flour, preferably whole
wheat.
Sieve both the soft cheeses to make a smooth mixture. Beat in about 2
tablespoons each coarsley chopped parsley, mint and chives to make a
prettily green-flecked mixture. Add salt, pepper and the milk.
Use half the pastry to line a pie plate measuring about 8 1/2 inches
across the top. Put the cheese mixture into it, make four hollows with the
back of a spoon and break an egg into each. Season the eggs with a pinch
of salt, a good grinding of pepper and scatter more herbs over the top--at
least 3 tablespoons of mint and perhaps 1 of chives.
Cover with remaining pastry. Seal, flute, glaze and make a few steam
slits in the usual way. Bake on a preheated baking sheet at 425 F (220 C)
gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15 minutes.
Cool for 5-10 minutes before serving with a tomato salad or a green salad.
Source: Philippa Davenport in "Country Living" (British), May 1988. Typed
for you by Karen Mintzias
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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