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2oz plain cooking chocolate,
1.5 tspn coffee granules, 3 tpns milk,
6oz margarine, 6oz caster sugar,
4oz boiled potatoes sieved and cooled,
3 size 2 eggs, 6oz flour, 2 oz cocoa powder,
1 tspn baking powder
Filling -
1 tspn coffee granules, 1 tspn water
3 oz butter, 2oz potatoes as above,
1 oz cocoa powder, 10 oz icing sugar
Decoration -
Halved walnuts or mini easter eggs
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4 portions of lamb (gigot or butterfly chops)
1 tspn mint sauce, 2 tbspns wholegrain mustard,
1/4pt apple juice, 1 tspn cornflour.
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4 oz uncooked spaghetti,
2 tbspn olive oil, 2 oz oats,
1 clove garlic peeled amd crushed,
2 tomatoes cut into wedges,
160 gram tinned sardines in tomato sauce,
salt and pepper, chopped parsley
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| Melt the chocolate over pan of hot
water, stir in milk and coffee granules and leave to cool. Slightly
cream margarine, sugar and potatoes till light and fluffy, gradually
beat in eggs and melted chocolate mixture. Sieve flour, cocoa and
baking powder together and fold into the mixture. Divide the mixture
between 2 greased 8" sandwich tins and bake for 25-30 mins gas
mark 4. Allow to stand for 2-3 minutes before turning the cakes onto
a cooling rack. To make the filling disolve granules in the water,
beat butter, dissolve coffee an potato in a bowl then add sieved cocoa
and icing sugar. beat until smooth. Use half filling to sandwich cakes
together and decorate the top with remainder of cream and decorate
with walnuts or mini eggs. |
Place the lamb in a shallow dish in a single
layer. Mix mint sauce, mustard and apple juice together, pour over
the meat and leave to marinate for about 4 hours. Drain the lambe
from the marinade and grill or fry saving the marinade juices, keep
lamb warm. Stir the remaining marinade and cornflour together, pour
into the sauepan and bring to to boil slowly stirring continuously
until thickened. Serve lamb with sauce poured over or serve separately
in sauce boat.
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Cook spaghetti as directed on packert. Meanwhile
heat oil in small frying pan add oats and garlic and stir fry till
golden. Add tomato wedges and sardines with their sauce, season
then gently stir sadine mixture into the drained spaghetti and sprinkle
with parsley.
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