This week's favourite : -
Serves about 16 people. If you have a big family as mine. This is the one to make.
1kg sweet potatoes
1kg potatoes (peeled, cut in cubes)
4 sticks celery, chopped finely
100ml olive oil
150ml mayonnaise
juice of one lemon
45ml mustard
1 red onion, finely chopped
1 large red pepper, seeded and diced
50ml chopped parsley
80ml sunflower seeds, toasted
Boil the sweet potatoes in their skins until tender then set aside to cool. Peel and cut into cubes. Boil the potatoes in salted water until cooked. Drain and set aside to cool. Mix the remaining ingredients together in a bowl or jug. Pour over the potatoes and toss gently. Season with salt and freshly ground black pepper.
For the perfect Brunch
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Makes about 12 jars. As I love lemon meringue in any way I can get it. Here goes......
200g tennis biscuits, crushed
150g butter, melted
about 12 ovenproof glass jars. The ovenproof consul glass jars work well.
for the filling
3 cans condensed milk
juice and grated rind of 2 lemons and 2 limes
4 extra-large eggs, separated
100ml castor sugar
60ml icing sugar
Mix the biscuits with the butter. Spray the inside of each jar with cooking spray. Spoon some biscuit filling into each and press lightly.
Filling. Beat the condensed milk, lemon and lime juice, grated rind and egg yolks together in a bowl until the mixture is thick. Divide mixture between the glass jars.
In a clean bowl, beat the egg whites with a large pinch of salt until soft peaks form. Gradually until soft peaks form. Gradually add the castor sugar and the icing sugar. Beat until stiff.
Spoon into each jar. Place the jars on a baking tray and bake in a preheated over for 15minutes, then reduce the heat to 120 degrees and bake for another 10 to 15 minutes or until the meringue is golden. |
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