Ingredients Jump to Instructions ↓

  1. 25 8 just hard boiled egg s Approx

  2. 125g tasty cheddar cheese, grated

  3. 60g margarine

  4. 4 slices of ham , chopped Mixture should be soft. Fill to

  5. 3/4 depth of the bread case. Asparagus (or any other flavour- salmon or artichoke) - makes

  6. 20 60g butter

  7. 2 heaped tablespoons flour Milk to make a thick Roux sauce (approx 1 1/2 cups)

  8. 60g cheese tasty cheddar cheese, grated Add dill and parmesan to artichoke. Small amount of lemon juice to salmon Mushroom - makes

  9. 15 4 large field mushroom s, chopped

  10. 1 onion , finely chopped

  11. 3 slices of bacon Cook bacon and onion together, then add mushrooms and cook till mushrooms are soft. Thicken with cornflour if mixture too liquid. Mix

  12. 1 heaped teaspoon of cornflour with a little water to make a paste. Add to the mixture and stir till it boils and thickens.

Instructions Jump to Ingredients ↑

  1. To make the bread cases: Cut rounds out of thin white bread to fit into tins. (I use an egg ring and cut around it). Brush one side with melted butter and press the buttered side into moulds. Brush edges with butter and cook in moderate oven for till golden or firm – ? approx.

  2. minutes Make chosen filling according to above instructions and add to bake bread cases til ¾ full. Cook in moderate oven until warmed through.


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