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Old 03-26-2012, 05:56 AM   #80 (permalink)
Luna_Midnight

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Join Date: Sep 2010
Location: College...crying...
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Hogwarts RPG Name:
Arista Royal
Sixth Year
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Assistant Marauder | 1/2 of BenSky | Hit Wiz! | Mischief Managed

Quote:
Originally Posted by Lezleighd View Post

Once she had all the whip cream swallowed she reached for the third basket and placed everything out on the table as she started sipping her Italian soda. Once it was all spread out, she continued, "Okay, so now let's create a salad from England. This is actually called the Best of England Salad." she said as a picture of the salad flashed on the screen.

SPOILER!!: The Best of England Salad


OOC: Let's say two posts to get credit for this recipe. DESSERT IS NEXT!!! Have fun and I'll be back later with the dish this afternoon!
Nerida grabbed the ingrediants and started to sprinkle the cheese on the bread. She then cut them in half.
Setting the bread aside she grabbed the one roasted red pepper and let the brine drip off back into the jar before she placed it on the cutting board in front of her. Once it was finished dripping she began to thinly slice it, she did the same for the remaining peppers. She then picked up the slices and distributed them evenly between the eight halves of bread. Once she was finished she stuck a St. George flag in the middle of each.
SPOILER!!: Ingredients

* 4 slices of ‘bloomer’ bread pretoasted
* 75g blue Stilton cheese, sliced
* 25g roasted red peppers in brine

* 2tbsp (30ml) sunflower oil
* 1tbsp (15ml) lemon juice
* ½tsp clear honey
* Salt and freshly ground black pepper
* 175g mixed lettuce leaves (lollo rosso and lollo biondo)
* 12 English strawberries, hulled and halved
* 8 radishes, sliced


SPOILER!!: Receipt

1. Sprinkle the cheese on the pretoasted bread.
2. Cut each toast in half. Thinly slice the peppers into strips then place a St George's flag on top of each.

3. For the dressing: whisk the oil, lemon juice and honey together and season to taste.
4. Arrange the lettuce, strawberries and radishes on a platter then drizzle over the dressing. Top with the Stilton toasts and serve.
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