Cookery Masterclass - Sunday 30th May 6pm

Here are the ingredients you will need for this delicious Sunday evening meal......there are two recipes (you can choose to just cook the main course or make the pudding too) so please read it all, plus some preparation required so ready, steady..........cook! Zoom link HERE.

Gruyere Salad Roulade (serves 4)

INGREDIENTS 2oz (50g) fresh wholemeal breadcrumbs

6oz (100g) grated Gruyere cheese

4 eggs separated

¼ pint (150ml single cream)

2 pinches cayenne pepper

Sea salt & freshly ground black pepper

2 tablespoons of warm water

2 tablespoons grated Parmesan cheese

¼ to ½ head crisp lettuce (or 1 Little Gem) washed and shredded

2 or 3 tomatoes finely chopped

1 oz (30g) mushrooms finely chopped

1 tablespoon chopped fresh mixed herbs (e.g. chives, mint, parsley, basil)

4-5 tablespoons mayonnaise

Minted new potatoes with a knob of butter and/or extra salad to serve

EQUIPMENT

Two mixing bowls; Grater; Whisk, Wooden spoon; Tablespoon

Swiss roll tin approx. 8” x 12”(20cm x 30cm)

Grease proof paper – 2 sheets just a bit bigger than the swiss roll tin.

A little margarine or butter to stick paper to Swiss roll tin.

Serving plate

Pan for potatoes if serving

Apple or Rhubarb & Almond Pudding (serves 4 to 6)

INGREDIENTS 1 lb (450 g) Bramley cooking apples, peeled, cored and sliced

Or 1lb Rhubarb destringed & chopped into 2cm pieces 2 oz (50 g) soft brown sugar

2 tablespoons of water 4 oz (110 g) ground almonds 4 oz (110 g) butter, at room temperature 4 oz (110 g) golden caster sugar 2 large eggs, beaten

Pouring cream / yogurt / custard to serve to serve

EQUIPMENT

Peeler; Knife, small pan to stew fruit

Table spoon; Mixing bowl; wooden spoon

You will also need a round, ovenproof baking dish with a diameter of 8 inches (20 cm), 1¾ inches (4.5 cm) deep, buttered.