ISSUE 34 2007   |   COVER   |    Sullivanmovies.com

 


“Breakfast on a shady patio surrounded by boxes of purple heliotrope and pink fushcia, with magnificent views of a terraced English garden is a breathtaking way to introduce guests to a doubles game of tennis. Fresh apple pancakes, French toast and Isle of Skye eggs make for a hearty sophisticated menu.”

~ From Beyond Green Gables Kevin Sullivan’s Designscapes

French Apple Pancakes

Create a thin pancake batter of the following:

¾ cups of sifted flour with ½ tsp. salt, 2 tbsp. Sugar and 1 tsp. Baking powder. Beat 2 eggs, then add 2/3 cup milk, 1/3 cup water and ½ tsp. Grated lemon rind. Beat and set aside while you prepare apples.

Mince 3 tasty cooking apples into a fine hash. Fry quickly in a little butter and sweeten to taste.

In a heavy iron skillet, fry very thin pancakes. When brown on the underside, spread a layer of minced, cooked apple hash. Pour another very thin layer of batter over pancakes. Turn the whole pancake over and brown on the reverse side. Serve hot, dusted with powdered sugar or drizzled with maple syrup.

Isle of Skye Scotch Eggs

Heat healthy deep-frying oil to 375° F.
Cool and shell 3 hard-boiled eggs
Mash ½ pound skinless sausages or sausage meat.
Shape around eggs, covering completely.
Dip in 1 egg, slightly beaten.
Roll in bread crumbs until covered.

Fry in deep oil for 3-4 minutes, or until golden brown.

Cut in half and sprinkle with chopped parsley. Serve hot or cold. Makes 3 servings.

Good Morning Fruit Salad

1/2  ripe, medium-sized cantaloupe
2 ripe kiwi fruit
1 pint ripe strawberries
1/2 pint fresh raspberries
3 tbsp chopped fresh mint (plus whole sprigs for garnish)
1/4 c fresh-squeezed orange juice

Scoop out cantaloupe with melon-baller and place balls in a bowl

Pour any cantaloupe juice in bowl.

Peel kiwi. Cut crosswise into thin slices and quarter the slices. Add to cantaloupe.

Set aside 4 strawberries for garnish. Hull and slice enough strawberries lengthwise to make 1 cup, place in the bowl. Add raspberries.

Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice.

Toss gently. Refrigerate, covered for 1/2 hour

Divide among 4 bowls.

Garnish each with a whole strawberry and a sprig of mint.

Recipe for Children
 (With help from a grown-up)

Chunky French Toast

Thick cut bread slices
3 beaten eggs
½ cup milk
1 teaspoon sugar
¼ tsp salt
Jam, jelly or syrup for topping

Combine eggs, milk, sugar and salt. Dip bread slices into mixture and brown on both sides on a well-buttered griddle. Serve with topping of your choice.

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