1 220 g can pink salmon, drained and flaked
1 310 g can asparagus cuts, drained, juice reserved
1/4 cup cornflour
3 eggs, separated
1 250 g packet Australian non-fat continental style cottage cheese
1 tablespoon chopped parsley
1/4 teaspoon ground rosemary
1 teaspoon salt
Method: Combine flaked salmon and asparagus together. Season well with salt and pepper. Place in the base of individual oven-proof souffle pots or ramekins. Add sufficient water to asparagus juice to make up one cup of liquid. Gradually blend with cornflour. Place in a saucepan and stir over heat until simmering. Cook gently for 3 minutes. Cool. Beat cottage cheese, egg yolks and seasonings together until smooth. Blend in sauce. Beat egg whites in a clean dry bowl until stiff peaks form. Fold gently into cheese mixture. Carefully spoon over salmon and asparagus. Arrange pots on a baking tray. Bake at 180C for 45-50 minutes or till puffed and slightly brown on top. Serve with crisp tossed salad as a light nourishing luncheon or alternatively as a supper idea. Serves 6.
Source: Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.32.
Why I don't think of coming here more often for ideas for dinner, I'll never know. Now I know that your other blog has been nominated for the "One Lovely Blog" Award, but I just wanted you to know that I gave a nod of recognition to this one too. Don't scream and don't feel that you have to participate again. Just bask in the glory!
ReplyDeleteThank you, Alex! It is nice to know one has readers! We have a lot in common - books, cats, whimsical things that make us laugh, a love of Australian heritage. Good luck with your blogging, and I shall indeed bask in my glory! Cheers - Vicki.
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