1 cucumber
175 g (6 oz) ham
175 g (6 oz) cream cheese
10 ml (2 tsp) mustard
2 eggs
20 g (4 tsp) gelatine
45 ml (3 tbs) boiling water
175 g (6 oz) ham
175 g (6 oz) cream cheese
10 ml (2 tsp) mustard
2 eggs
20 g (4 tsp) gelatine
45 ml (3 tbs) boiling water
method
1. Slice the cucumber and line a moistened small ring mould or dish with half the slices.
2. Chop the ham and mix it into the cheese with the mustard and eggs.
3. Mix the gelatine with the water until it has dissolved.
4. Add this to the ham mixture.
5. Fold in the remaining cucumber slices and spoon the mixture into the prepared mould.
6. Leave to set for a minimum of 6 hours, or overnight.
7. unmould and serve with salad.
2. Chop the ham and mix it into the cheese with the mustard and eggs.
3. Mix the gelatine with the water until it has dissolved.
4. Add this to the ham mixture.
5. Fold in the remaining cucumber slices and spoon the mixture into the prepared mould.
6. Leave to set for a minimum of 6 hours, or overnight.
7. unmould and serve with salad.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
