Salmon & Avocado

1 lb pink salmon
3 tbsp cream cheese
2 tbsp mayonnaise
1 avocado, mashed
salt and pepper seasoning
snipped chives

Combine cream cheese with mayonnaise

Stir in avocado

Mix in herbs and salmon.

Spoon into vol au vants removed from baking early.

Continue baking as in part 1.

===

Beef Hot Pot

1 tbsp olive oil
1-1/2 lb lean beef, cubed
1 lb carrots, peeled & diced
1/2 lb celery, diced
1 lb potatoes, peeled & diced
1 brown onion, finely chopped
2 garlic cloves, crushed
1/2 lb button mushrooms, chopped
1 cup beef stock
1 cup red wine
1 tsp dried parsley, chopped

Cook onion and garlic in olive oil, stirring for 5 minutes until soft.

Add beef and cook over medium heat until brown.

Stir in the wine and stock.

Add the vegetables, mushrooms, and the parsley, cover.

Simmer for 45 minutes.

Spoon into vol au vants from pastry 2 that are not filled with the
salmon mix (above). Instructions continue from part 1.

Alternatively; the above ingredients can be combined with 2 cups of
water into a slow cooker - leave on low heat for approximately 10 hours.

===

Berry Crème Dessert

1 punnet blueberries
1 punnet strawberries
1/5 lb cherries, pitted
6 egg yolks
5 oz powdered sugar
1-1/2 oz plain flour
2 cups milk
1 tbsp vanilla extract
icing sugar

Combine the egg yolks and a 1/3 of the sugar in a bowl.

Whisk to a light ribbon consistency.

Whisk in the flour thoroughly.

Heat the milk with the remaining sugar in a pan, add the extract.

Whisk the milk into the egg yolk mixture the moment the milk begins to boil.

Once well mixed, return to saucepan and heat.

Bring to a boil over a medium heat, whisking constantly. Keep boiling
for 2 minutes while stirred.

Return to mixing bowl, dust with a thick veil of icing sugar.

Allow to cool.

Spoon mixture into pastry 1 baskets until at the same level as the
edges, top with berry mix.

Continue serving as in part 1.

Remaining mix can be held in the fridge for up to three days. Enjoy!

(Goes well with a lot of other desserts!)