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In a Moment….food in a flash 5/5 (1)

By Richard Poynton - January 26, 2015

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Download the recipes.

Anchovy sticks

Roll out a sheet of puff pastry, spread with anchovy paste, twist and press onto a baking sheet.
Bake at 220°C for 12 minutes.
Serve with a seafood soup.

Seafood soup

2 tins tomato soup,
1 tin pea soup,
1 tin prawns,
1 tin crab meat
1 tin mussels.
Heat and serve with a splash of sherry and a swirl of cream.

Mustard Pinwheels

Cut a loaf of bread lengthwise and cut off the crusts.
Flatten with a rolling pin.
Spread with butter and whole grain mustard.
Roll into a log shape, cover with cling film and place in the fridge until cold.
Cut into slices and bake at 220°C for 12 mins.
Serve with the Stilton soup.

Stilton Soup

1 tin cream of chicken soup,
1 tin (measure) of cream,
2-3 Tsp grated Stilton or any blue cheese.
Heat through.
Do not add salt as the cheese is very salty.

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.


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