Recipes - Photographic Tasters from TFC
	Stilton Walnut Souffles		Ingredients	TOP
			1oz/25g butter 2 tbsp/30 ml plain flour 1/2pt/300 ml skimmed milk 1/4pt/150 ml stock 1/2oz/15g sachet powdered gelatine 3 tbsp/45 ml hot water 3 tbsp mayonnaise	4 tbsp natural yoghurt 3oz/75g Stilton, crumbled Few drops Tabasco sauce 3oz/75g walnut pieces 3 egg whites walnut pieces, to garnish parsley sprigs, to garnish
			Instructions
			1. Melt the butter in a small pan and stir in the flour. Cook for 1 minute 2. Whisk in the milk and stock, stirring continuously to form a thick smooth sauce. Season. 3. Melt the gelatine in the water until clear. Whisk into the sauce. 4. Allow to cool. 5. Stir in the mayonnaise, yoghurt, cheese,Tabasco and nuts. 6. Whisk the egg whites until stiff then gently fold in. 7. Pour into ramekin dishes (prepared with paper collars if liked). 8. Chill until set. Peel away collars and garnish. 9. Serve with melba toast. 10. NB recipe uses raw egg whites and may cause concern - possible salmonella contamination. Unsuitable for infants and the infirm.
	Red Fish Soup		Ingredients	TOP
			2 tbsp/30 ml oil 1 onion, chopped 1 small carrot, chopped 1 stick celery, chopped 1 clove garlic, crushed 2 tbsp/30 ml chopped parsley 1/4pt/150 ml white wine fresh	1 400g can chopped tomatoes 1/2pt/300 ml fish stock 8oz/225g cod or haddock fillet 8oz/225g monkfish fillet 12oz/350g cleaned mussels 40z/100g cleaned scallops chopped parsley, to serve
			Instructions
			1. Heat the oil in a large pan. 2. Fry the onion, carrot, celery and garlic for 5 minutes. 3. Add the parsley and wine and cook for 5 minutes. 4. Stir in the tomatoes and stock, cook for a further 20 minutes. 5. Add fish, cut into thick slices, with shellfish. 6. Season and cook 15 minutes more. 7. Serve garnished with parsley and fried bread triangles.
	Raspberry Cream Scone		Ingredients	TOP
			8 oz/225g self raising flour 1-2oz/25-50g butter 1 tsp/5 ml baking powder 2 tbsp/30 ml castor sugar 3 tbsp/45 ml natural yoghurt	4-6 tbsp/60-90 ml milk Filling: 1/4pt/150ml whipped cream Raspberry jam icing sugar, for dusting
			Instructions
			1. Sift the flour and baking powder with a pinch of salt into a bowl. 2. Rub in the butter and stir in the sugar 3. Stir in enough yoghurt and milk to make a soft dough. 4. Knead very lightly on a floured surface and cut out scones. 5. Transfer to a greased baking sheet and brush tops with more milk or beaten egg. 6. Bake in a very hot oven (425F/Gas 8/225C) for 10- 12 minutes. 7. Cool on a wire rack 8. To serve sandwich with cream and jam and dust with icing sugar. 9. Best eaten the same day.
	Chilli Beef Tortillas		Ingredients	TOP
			1 onion, diced 1 lb/450g minced beef 1 tsp/5 ml garlic purée 2 tomatoes, chopped ½ pint/300 ml stock 1 tbsp/15 ml tomato purée	1 tsp/5 ml chilli purée 1 (400g) can red kidney beans, drained To serve: sliced olives grated cheese crisp tortilla shells
			Instructions
			1. Fry the onion, garlic and beef in its own fat until evenly browned and crumbly. 2. Stir in tomatoes and cook for 3 minutes. Add stock, tomato purée and chilli. 3. Simmer for 10 minutes. Add seasoning and drained beans. 4. Cook for a further 10 minutes until thickened. 5. Serve beef in warmed tortilla shells, topped with olives and grated cheese. Serve with sour cream and salad.
	Steamed Syrup Sponge		Ingredients	TOP
			4 oz/100g caster sugar Syrup 4 oz/100g soft margarine 3 2 eggs, beaten 1 tbsp/ 15ml thick shred marmalade 4oz/100g self-raising flour	Sauce: tbsp/45 ml golden syrup 3 tbsp/45 ml marmalade 2 tbsp/30 ml lemon juice
			Instructions
			1. Lightly butter a 1.2litre/2 pint pudding basin. 2. Cream the sugar and margarine together until light and fluffy. Gradually beat in the eggs, mixing very thoroughly after each addition. 3. Fold in the marmalade and flour. Spoon into the prepared basin and cover with pierced plastic film. 4. Cook on Full Power in a microwave (800W) for 3 ½ minutes then leave to stand for 3 minutes while making the sauce. Atlernatively steam over simmering water for 1 hour. 5. Place all the sauce ingredients in a small bowl and cook on Full Power for 2 minutes. Stir until smooth. 6. Turn out the pudding on to a warmed plate. Pour a little of the sauce over and serve hot.
	Ribbon Salad		Ingredients	TOP
			4 carrots 4 courgettes ¼ small celeriac root, trimmed 3 tbsp/15 ml freshly chopped mint 1 lemon, finely grated rind	1 tbsp/15 ml olive oil 1 tbsp/15 ml apple juice 1 tsp/5 ml lemon juice ground black pepper salt
			Instructions
			1. Peel carrots thinly. Trim the courgettes. Using a swivelheaded vegetable peeler, pare both the vegetables into long, wafer-thin strips. 2. Thickly peel celeriac. Cut into small dice and mix with the vegetable ribbons. 3. Place vegetables in iced water and chill for at least 30 minutes. Strips will become crisped and curled. 4. Drain vegetables and mix in mint and lemon rind. Whisk together oil, apple and lemon juice, seasoning with pepper and salt. 5. Arrange vegetables on serving plates. Pour a little dressing over just before serving.