Pre-Dinner Nibbles (continued)

Fillings for the Choux Pastry Puffs:

Basic White Sauce

2 tablespoons butter or margarine

2 tablespoons flour ½ teaspoon salt

¼teaspoon cayenne pepper

½cup milk

1.Melt butter or margarine in a saucepan, but do not boil.

2.Remove from heat, add flour, salt and pepper, stir until smooth. Do not brown.

3.Add milk all at once. Stir until sauce boils and thickens.

4.Use one of the suggested fillings or divide into two or three.

Salmon Filling

1 x 125g tin salmon

2 teaspoons mayonnaise lemon juice to taste

1.Drain salmon, and flake salmon into a bowl. Add mayonnaise, white sauce and mix well. Season with salt and pepper.

Add lemon juice to taste. Pipe mixture into cooled puff’s and serve warm or cold.

Asparagus Filling

1 small tin asparagus cuts, drained well and finely chopped

90g grated parmesan or romano cheese

1.Mix asparagus, white sauce and cheese until well combined. Season to taste with salt and pepper and pipe into pastry puffs. Serve hot or cold.

Mushroom and Bacon Filling

1 x 250g tin mushrooms, well drained and finely chopped

2 rashers cooked bacon, ham or proscuitto finely chopped

1.Mix together the white sauce, mushrooms and bacon in a small bowl until well combined. Pipe into pastry puffs and serve hot or cold.

Note: The white sauce is nice too, with freshly chopped mixed herbs and brie.

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Sunbeam MX003 Pre-Dinner Nibbles, Fillings for the Choux Pastry Puffs Basic White Sauce, Salmon Filling, Asparagus Filling

MX003 specifications

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