Published
The Gathering in Quarantine: Terre’s Travels
A London Dinner
April 8, 2021
British Garden Salad
Steak Pie
Mushy Peas
Apple Sponge Pudding
British Garden Salad
Iceberg Lettuce
3 Tomatoes Quartered
12 Scallions
12 Radishes
4 Boiled Eggs
12 New Potatoes
4 Beets, Sliced
English Cucumber
Salad Cream:
1 tsp Sugar
1/4 tsp Dried Mustard
1/3 Cup White Wine Vinegar
1 TBS Finely Chopped Onion
3 TBS Vegetable Oil
1/4 Cup Mayonnaise
Place salad ingredients on platter.
Combine salad cream ingredients in food processor until creamy.
Drizzle salad cream over salad.
Steak Pie
1 Quick and Easy Puff Pastry
1 1/2 Lb. Beef Tenderloin, cut in bite size pieces
2 TBS Olive Oil
1 Shallot, Chopped
1 Carrot, Sliced
1 Celery Stalk. Sliced
1 Onion Chopped
2 TBS Flour
2 Cups Beef Gravy
3 TBS Butter
1/2 tsp Dried Thyme
Preheat oven to 400 degrees.
Cut pastry into 6 disks and arrange on parchment paper on large baking dish. Bake 5
– 8 minutes.
Heat oil in skillet. Saute beef and kidneys until browned, 5 – 8 minutes. Remove with
spoon and set aside.
Add shallots, carrots and celery to skillet. Saute 6 minutes. Stir in flour cooking and
stirring constantly. Add beef gravy. Add meat.
Divide among bowls. Top with pastry disks.
Mushy Peas
1 Lb. Frozen Peas
2 TBS Butter, Divided
¼ Cup Water
1 TBS Lemon Juice
Place peas, 1 TBS butter and water in small saucepan over medium heat. Cook,
stirring often until peas are thawed and soft and butter is melted. Remove from heat
and mash with hand masher.
Add lemon juice and remaining butter and mix until butter is incorporated.
Apple Sponge Pudding
3 Large Apples, Chopped
8 TBS Butter
8 TBS Sugar
2 Eggs
1/4 tsp Vanilla Extract
8 TBS Flour
Preheat oven to 375 degrees
Butter a 8 x 5 1/2 x 2 – 5 inch deep pan.
Stew apples in microwave for 2 minutes with 2 TBS water.
Put apples in prepared dish.
Beat butter and sugar until fluffy. Gradually add eggs, adding flour in
between to prevent curdling. Add vanilla.
Pour batter over apples. Bake 40 minutes.
A London Dinner
April 8, 2021
British Garden Salad
Steak Pie
Mushy Peas
Apple Sponge Pudding
British Garden Salad
Iceberg Lettuce
3 Tomatoes Quartered
12 Scallions
12 Radishes
4 Boiled Eggs
12 New Potatoes
4 Beets, Sliced
English Cucumber
Salad Cream:
1 tsp Sugar
1/4 tsp Dried Mustard
1/3 Cup White Wine Vinegar
1 TBS Finely Chopped Onion
3 TBS Vegetable Oil
1/4 Cup Mayonnaise
Place salad ingredients on platter.
Combine salad cream ingredients in food processor until creamy.
Drizzle salad cream over salad.
Steak Pie
1 Quick and Easy Puff Pastry
1 1/2 Lb. Beef Tenderloin, cut in bite size pieces
2 TBS Olive Oil
1 Shallot, Chopped
1 Carrot, Sliced
1 Celery Stalk. Sliced
1 Onion Chopped
2 TBS Flour
2 Cups Beef Gravy
3 TBS Butter
1/2 tsp Dried Thyme
Preheat oven to 400 degrees.
Cut pastry into 6 disks and arrange on parchment paper on large baking dish. Bake 5
– 8 minutes.
Heat oil in skillet. Saute beef and kidneys until browned, 5 – 8 minutes. Remove with
spoon and set aside.
Add shallots, carrots and celery to skillet. Saute 6 minutes. Stir in flour cooking and
stirring constantly. Add beef gravy. Add meat.
Divide among bowls. Top with pastry disks.
Mushy Peas
1 Lb. Frozen Peas
2 TBS Butter, Divided
¼ Cup Water
1 TBS Lemon Juice
Place peas, 1 TBS butter and water in small saucepan over medium heat. Cook,
stirring often until peas are thawed and soft and butter is melted. Remove from heat
and mash with hand masher.
Add lemon juice and remaining butter and mix until butter is incorporated.
Apple Sponge Pudding
3 Large Apples, Chopped
8 TBS Butter
8 TBS Sugar
2 Eggs
1/4 tsp Vanilla Extract
8 TBS Flour
Preheat oven to 375 degrees
Butter a 8 x 5 1/2 x 2 – 5 inch deep pan.
Stew apples in microwave for 2 minutes with 2 TBS water.
Put apples in prepared dish.
Beat butter and sugar until fluffy. Gradually add eggs, adding flour in
between to prevent curdling. Add vanilla.
Pour batter over apples. Bake 40 minutes.
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