A zealous man in religion is pre-eminently a man of one thing. It is not enough to say that he is earnest, hearty, uncompromising, wholehearted, fervent in spirit. He only sees one thing, he cares for one thing, he lives for one thing, he is swallowed up in one thing; and that one thing is to please God. Whether he lives, or whether he dies, whether he has health, or whether he has sickness, whether he is rich, or whether he is poor, whether he pleases man, or whether he gives offense, whether he is thought wise, or whether he is thought foolish, whether he gets blame, or whether he gets praise, whether he gets honor, or whether he gets shame, for all this the zealous man cares nothing at all. He burns for one thing; and that one thing is to please God, and to advance God’s glory. If he is consumed in the very burning, he cares not for it; he is content. He feels that, like a lamp, he is made to burn; and if consumed in burning, he has but done the work for which God appointed him.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		St, Ivel	1	servings

INGREDIENTS

25	g	St Ivel Utterly Butterly; (1oz)
4	sl	White bread
		Half a small Charentais melon
25	g	St Ivel Utterly Butterly; (1oz)
100	g	Peeled tiger prawns; (4oz)
5	ml	Pesto; (1tsp)
2		Cherry tomatoes; wiped and quartered
5	ml	Mild curry paste; (1tsp)
		Fresh dill and flat leaf parsley
2	sl	Parma ham
1	sl	Lemon and a little grated lime
1	sl	Smoked salmon rind

INSTRUCTIONS

Place the slices of bread under a medium grill and toast on both sides
until golden brown.
In a small bowl, mix the pesto with half the St Ivel Utterly Butterly until
smooth. In another bowl, mix thoroughly the remaining St. Ivel Utterly
Butterly with the curry paste.
Spread two of the slices of toast with St Ivel Utterly Butterly pesto
mixture, and the remaining two slices with the St Ivel Utterly Butterly
curry mixture.
Using a 3.5cm (1.5 inch) round cutter, cut out four rounds from each of the
two slices of toast, to give you eight rounds. Cut the remaining two slices
into eight equal triangles, discarding each of the crusts.
Cut the Parma ham and smoked salmon into thin, equal strips, roll the
smoked salmon into neat rolls. Discard the seeds from the melon and using a
small melon baller, scoop out melon balls.
Top the rounds and triangles of each toast with a selection of Parma ham
strip, rolls of smoked salmon, melon balls. Prawns and cherry tomato
quarters. Garnish with the dill, parsley, lemon slices and lime rind.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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