WHAT'S COOKING AT AVIES?

We shared our breakfast this morning with an old friend,the visit was unexpected but very welcome as it cheered Pa up to have a chat with an old colleague. The guest we had been expecting had to remain in Glasgow for another week...hey ho!

Tomorrow we shall be entertaining again at breakfast time and I have decided to make a selection of items, toasted cheese bread (made today) toasted crumpets and muffins with honey along with half a dozen Chelsea buns, also a part of today,s baking.

The various items ensure that there is something for everyone and that no matter how early or late out guests may be there will be no difficulty in providing a hot tasty meal.

Working in the garden means that I have less time for food preparation however I still like to serve freshly prepared,freshly cooked food which means quite a lot of forward planning,tomorrow I shall serve meat balls and pasta with two sauces, a cream one for Pa and a tomato one for my son.

The garden is full of fresh young herbs just now and these will add a special touch to a simple weekday meal.

1lb fresh pork mince

1 small onion pulped of chopped very fine

A combination of fresh marjoram,thyme and rosemary

or if you prefer

fresh chive and parsley

1 fresh egg beaten

1 teaspoon of English mustard

4 oz freshly milled breadcrumbs

salt and pepper to taste

half a teaspoon of ground cumin

3 oz plain flour

Mix all the ingredients except the flour in a large bowl. Line a baking sheet with cling film.

Form the mixture in to balls,roll each on in flour and transfer to the lined tray. When the mix is all used place the tray in the refrigerator for an hour at least.

Fry the meat balls in hot oil until brown and then set aside.

For the cream sauce

I large tub crème fraich

2 egg yolks

pan juices from frying.

Pour a tub of crème fraich in to a saucepan with two egg yolks and the pan juices from the meatballs,stir until the mixture begins to thicken.

For the tomato sauce

I tin chopped tomatoes

half a tube of tomato purree

salt and pepper

a good spalsh of olive oil.

Pour contents in to a sauce pan and cook until rich and thick

The meatballs and sauces will be served with taggliattelli, Pa will be pleased with a cream sauce,my son will be delighted by a tomato sauce and I will be ecstatic because it all took next to no time to do.