Ingredients:

for the pastry:

175g white spelt flour

75g butter

75g cheddar cheese grated

1 large egg

For the filling:

200g smoked salmon chopped

100g prawns chopped

1 tbsp capers chopped

150ml sour cream

1tsp dried dill

 

Heat oven to 220 degrees C

Put flour with a pinch of salt in a food processor, add butter and pulse until  butter is rubbed in. Add 50g of the cheese, and crack the egg into the bowl, turn the mixer on and process until you get a pastry. Wrap pastry and rest in fridge for ten minutes.

In a bowl mix the salmon, prawns, capers, dill and soured cream together with a little black pepper.

Roll out the pastry until it is about 2-3mm thick. Cut 8cm circles out of the pastry, roll up the ends and repeat you should get about 25 circles).

Take a pastry circle, using a little water moisten the edges. Place one teaspoon of mixture in the base and then press the edges together firmly. Place on a baking sheet.
Repeat until all the pastry discs are full. Place the baking sheet in the fridge for ten minutes.

Brush each pastry with a little milk, and sprinkle the remaining cheese over the pastries. Bake in the oven for 15-20 minutes until golden. Serve with salad, sour cream and chive dip, or take on a picnic.

100g of pudding rice
1 litre of Kara Chocolate coconut milk
50g  Golden caster sugar
Knob of butter
2tblsp cream (optional)

Pre heat oven to 180 degrees C

 

Put the rice in an oven proof dish, add butter, sugar, cream, milk and vanilla extract.

Put dish in oven. Take out every half hour or so and stir, until most of the milk has been absorbed. This takes two and a half to three hours.

Remove from oven and serve. Quantities stated makes enough for five, with enough left over to have cold the next day, which is also rather tasty.