SNOW-CAPPED BROCCOLI SPEARS
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cook broccoli according to package directions and drain well. Arrange stem ends toward center of an oven-proof platter or 9-inch pie plate. Brush with butter. In a small bowl, beat egg whites and salt until stiff peaks form. Gently fold in mayonnaise. Spoon mixture in center of broccoli and sprinkle with Parmesan cheese. Bake at 350° for 12-15 minutes.
Nutrition Facts : Nutritional Facts Serves
SNOW CAPPED BROCCOLI
This makes a beautiful dish to serve as a side.
Provided by Sharon Whitley @aggiemom20002000
Categories Vegetables
Number Of Ingredients 6
Steps:
- Cook frozen broccoli spears according to package directions; drain well. Beat egg whites and salt with a rotary beater till stiff peaks form. Gently fold in mayonnaise or salad dressing; set aside.
- Arrange cooked broccoli spears with stem ends toward center of an pie plate or oven proof platter. Drizzle with melted butter.
- Spoon the mayonnaise mixture onto the center of the platter over the broccoli stems; sprinkle with grated Parmesan cheese. Bake in a 350 oven for 12-15 minutes or until topping is golden.
SNOW-CAPPED FAIRY CAKES
Mary Cadogan's fairy cakes are a treat for the whole family and they really do taste as good as they look
Provided by Mary Cadogan
Categories Afternoon tea, Snack, Treat
Time 45m
Yield Makes 18
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
- Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.
- To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.
- Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.
Nutrition Facts : Calories 210 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Protein 3 grams protein, Sodium 0.31 milligram of sodium
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