The world is white once more. Here it is with thick frost, not
snow. The sun is shining brightly but it doesn’t seem to be doing much of a job
at thawing it.
Inside a thaw of a different kind is hopefully happening. Some
puff pastry is thawing ready to roll out for this evening.
Puff pastry is top of my freezer list at the moment. We had some
earlier in the week on a Chicken & Sweetcorn Pie. I’ve dithered about what
to do with the rest. Through my mind various recipes have floated – Corned Beef
Slice, Fish Pie, Chicken & Pesto Puffs, Easter Fish Pie, to name but a few.
Eventually a thought occurred, a recipe I haven’t made in ages, but was, at one
time, a favourite, Salmon Vol-au-vent. So that’s what I’m making. The other
half of the tin of salmon – the recipe dates from the times before salmon
farming when prices for fresh salmon were extortionate – will make go into a
creamy sauce to fill an omelette next week. I just hope we still enjoy the
vol-au-vent.
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