Main:  Salmon & Prawn Pot Pies
David Herbert: Life Food – “The Secret to Simple Delicious Pies”

Dessert:  Mango Mousse
Women’s Weekly – Cooking for Friends

Hi Everyone!

I must say that it is taking me a few weeks to get into the groove of Wine Wednesdays again.  I think my brain turned a bit to mush but nevertheless I actually scored a double ten this week so doing well so far.

Oh my gosh, these little scrummy pies are to die for.  David Herbert really does make things work so beautifully together.  They are super easy to make.  All I will say is that I added a squeeze of lemon and a heaped teaspoon of grainy mustard to the sauce but that’s just because I love those flavours with seafood – you can add your own stamp on the filling too.  The recipe says it does 6, well certainly not in my house.  I made it stretch to 5 but if you have more men than women then I would work on it feeding 4.  There was a great deal of silence whilst the pies were consumed which is always a good sign.  In terms of doing things ahead, I would start it early in the day so that the mixture can cool completely before topping with the pastry.  One last thing, I loved the fact that cream wasn’t used in the sauce and yet they were so very creamy.  This gave the pies an after dinner feeling of lightness rather than that heaviness one can feel from a rich sauce.  Serve with a simple green salad or perhaps you’d prefer fries – whatever way you choose to do this you really need to do it.

A special note:  the salmon and prawn mixture would be very versatile.  It could be used with fettuccine or your favourite pasta and I am definitely going to try it that way very soon.  10/10

As for dessert, it’s mango season!!  yah!  This Mango Mousse is light and disappears in your mouth.  It’s easy and can be made the day before you need it.  The only thing I changed was the orange blossom water for Grand Marnier.  Okay, yes I know but I didn’t have orange blossom water and the Grand Marnier was just sitting there so what’s a girl to do??

These also scored 10/10 and will definitely be on the menu many times over this summer.  However, having said that you could easily use frozen or tinned mango and the flavour would be just as good so let’s make it an anytime of year dessert.

Please give these two a go during the warmer months, the family will love you for it.

Until next week…..

From my table to yours with love x