An appetiziyig omelet with an unusual filling, Walnut and Chicken Omelet makes an ideal light lunch served with mixed green salad.
1 oz. butter
2 shallots, finely chopped
2 tablespoons finely chopped walnuts
6 oz. boned cooked chicken, finely chopped
2 oz. cream cheese
2 fl. oz. single cream
1 teaspoon salt .
These biscuits are very easy and quick to make, providing you have an electric blender with which to grind the walnuts. A teaspoon of orange or lemon rind, very finely grated, may be added to the mixture before the biscuits are baked.
3 sheets rice paper
6 oz. walnuts, ground
2 oz. soft brown sugar
2 oz. castor sugar
1 tablespoon black coffee
3 egg whites, stiffly beaten
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C). Place the 3 sheets of rice paper on a large baking sheet and set it aside.
Place the walnuts, brown sugar, castor sugar, coffee and 2 tablespoons of the beaten egg whites in a medium-sized mixing bowl. Using a wooden spoon, beat the mixture until it is thoroughly combined.
Using a metal spoon, fold in the remaining egg whites, gently but thoroughly.
Drop heaped teaspoons of the mixture, well spaced, on to the prepared baking sheet. Place the baking sheet in the centre of the oven and bake the biscuits for 15 to 20 minutes or until they are golden and crisp on the outside.
Remove the baking sheet from the oven and set the biscuits aside to cool, then cut around the rice paper before serving.