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April Recipes

posted May 5, 2013, 1:38 AM by Shona Macgregor   [ updated Sep 17, 2017, 8:54 PM by Gail Stafford ]
Kipper Pate

1 packet of frozen kippers, boiled in their bag for 15 minutes
Put the juice from the kippers and the flesh, minus the skin if preferred in a food processor,  allow to cool then add 2 tablespoons garlic chives, the juice of 1 lemon, black pepper and 250g sour cream, blend , chill and serve with toast or crackers.

Yoghurt Dressing  ( from the Aromatic Kitchen)
1 small carton of plain yoghurt, 1/2  tablespoon cider vinegar, 1 tablespoon chopped chives, salt and pepper all mixed together. 
Serve with green salad or with crisp lettuce and carrot sticks to dip in.

Spinach feta and chive drops
1 cup plain flour OR 1 cup gluten free flour, sifted with 1 tsp baking powder, add 1 egg, 3/4 cup milk,mix together then add 1/2 block feta cubed and 1/4 cup chopped spinach and 3 tablespoons chopped chives. Mix well and cook spoonfuls in a hot buttered pan.