Name: Quark And Courgette Boudins
Ingredients: 450 g Quark or cream cheese; (1lb); 150 g Plain flour; (5 oz); 3 Eggs; 2 Courgettes; 50 g Butter; (2 oz); 1 tb Olive oil; Salt; pepper and nutmeg; 75 ml Double cream; (3fl oz); 100 ml Vegetable stock; (3 1/2fl oz); 90 ml Dry white wine; 2 Shallots; 1 lg Bunc chives; 1 Bottle your favourite pasta tomato; ; sauce

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		The, Green, Gourmet	1	servings

INGREDIENTS

450	g	Quark or cream cheese; (1lb)
150	g	Plain flour; (5 oz)
3		Eggs
2		Courgettes
50	g	Butter; (2 oz)
1	tb	Olive oil
		Salt; pepper and nutmeg
75	ml	Double cream; (3fl oz)
100	ml	Vegetable stock; (3 1/2fl oz)
90	ml	Dry white wine
2		Shallots
1	lg	Bunc chives
1		Bottle your favourite pasta tomato
		; sauce

INSTRUCTIONS

FOR THE CHIVE SAUCE
Mix the cheese, flour and eggs together in a bowl with salt, pepper and
nutmeg. Chill for up to 2 hours.
Thinly slice the courgettes discarding the end slices, you should have 16
slices in all. Blanch them briefly in a large pan of boiling water, then
drain them well, refresh under cold running water and pat dry.
Then lightly butter eight 15cm (6 inch) square pieces of aluminuim foil and
lay four overlapping courgettes slices on each one. Place 2 good tbsp of
the cheese mixture in the centre of each square, then carefully fold the
short ends of the courgette slices over the cheese mixture, roll up to form
a cylinder. Holding both ends of the foil, twist then to form a sort of
bonbon completely enclosing the filling.
Bring a large pan of water to the bil, reduce the heat to a simmer and add
the boudins. Poach for 10-15 minutes then remove from the pan with a
slotted spoon.
For the sauce: Saute the shallots in butter until soft, add the vegetable
stock and reduce by half in a pan, then add the cream, reduce again for a
further minute. Add the chives and place in a blender. Blitz into a smooth
paste.
Heat the remaining butter, sweat the leeks unitl soft and leave for about
10    minutes.
To serve, dress the leeks on a serving plate, top with the cheese boudins.
Pour a little of each sauce around the boudins and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Here’s our own list that emerged in our childrearing years: 1. Don’t be a tattletale. 2. If you receive a gift you don’t like, do your best not to show disappointment. And say something nice like “Thank you for remembering my birthday.” 3. Don’t gossip. If you do, you won’t be a trustworthy friend, and you will displease God (Prov. 11:11-12; 18:13). 4. Don’t whisper secrets in front of other people. The person left out will get hurt feelings. 5. Cheerfully greet the members of your family in the morning. 6. Always answer when you’re spoken to- and do so respectfully. 7. When you haven’t heard someone clearly, don’t grimace in irritation, but kindly say, “Excuse me?” 8. Always address adults as Mr. or Mrs. or Miss, never by their first names. If they are particularly close family friends, your parents may want you to call them “Aunt” or “Uncle.” This shows respect. In the Southern states children use the friendly but respectful “Miss Suzy” or “Miss Martha” when speaking to adult acquaintances. The important thing here is developing a respect for authority, a quality sadly lacking in our country today (Kent and Barbara Hughes).

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