This impressive dessert cake is ideal to serve at a dinner party.
1 teaspoon butter
1 tablespoon grated orange rind
10 oz. Choux Pastry
2 oz. chopped almonds
2 tablespoons sugar
14 fl. oz. Crcme Patissiere
½ teaspoon almond essence
14 oz. canned apricot halves, drained,
6 reserved and the remainder coarsely chopped
Preheat the oven to hot 425′ F (Gas Mark 7, 220°C). Using the teaspoon of butter, lightly grease a large baking sheet. Set aside.
In a large mixing bowl, beat the orange rind into the choux pastry. Place heaped tablespoonfuls of the mixture, one against another, in the shape of a ring, on the prepared baking sheet. Sprinkle the almonds over the top of the dough ring and place it in the oven. Bake for 25 to 30 minutes or until the pastry ring is puffed up and light golden. Sprinkle the sugar over the ring and bake the pastry for a further 5 minutes or until the sugar has melted and the ring is golden brown. Remove the sheet from the oven and set aside to cool completely.
When the ring is cool, carefully cut it in two, crosswise. Pull out any excess dough from the inside of the two ring halves. Set aside.
In a medium-sized mixing bowl, com-bine the ere me patissierc, almond essence and the chopped apricots. Using a wooden spoon, beat the ingredients together until they are thoroughly com-bined.
Spoon the mixture into one half of the ring and place the remaining apricot halves decoratively over the mixture. Place the other ring over the apricot halves.
Transfer the ring to a serving dish and serve immediately.
Zupanja Red Snapper Bake
This delicious Yugoslavian dish has a delicate flavour and makes a change to serve at a dinner party. The vegetable sauce may be pureed if you prefer. Serve the fish with a well-chilled Yugoslavian Riesling.
2 fl. oz. olive oil
2 large onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, trimmed and finely chopped
1 green pepper, white pith removed, seeded and finely chopped
1 lb. leaf spinach, washed, shaken dry and chopped
4 carrots, scraped and thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 lb. canned peeled tomatoes
8 fl. oz. dry white wine
2 teaspoons salt
1 teaspoon black pepper
1 X 6 lb. red snapper, cleaned juice of 1 lemon 1 oz. butter, cut into small pieces
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but 5 – not brown. Add the celery, green pepper, spinach, carrots, parsley and dill and fry, stirring occasionally, for 5 minutes.
Stir in the tomatoes with the can juice, the wine,
½ teaspoons of the salt and the pepper. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for
15 minutes. Remove the pan from the heat and pour the vegetables into a large, flameproof baking dish or fish kettle. Set aside.
Sprinkle the fish with the remaining salt and the lemon juice. Lay the fish on top of the vegetable mixture. Dot the butter over the fish. Cover the baking dish with greaseproof or waxed paper or a lid. Place the dish in the oven and cook for 30 to 35 minutes or until the fish is tender but still firm.
Transfer the fish to a warmed serving dish and keep hot.
Set the baking dish or kettle over high heat and bring the vegetable mixture to the boil. Continue to boil for 6 to 8 minutes or until the sauce becomes thick. Remove the dish or kettle from the heat and pour the sauce over the fish. Serve immediately.