**DECEMBER RECIPES**

Banoffee Pie:

2 cans condensed milk
6 tbsp butter-melted
1 packet digestive biscuits-crushed
4 ripe bananas
1 tbsp lemon juice
1 tbsp vanilla essence
75g chocolate -grated
450ml double cream,whipped


Place the cans of condensed milk in a large saucepan and cover with water.Bring to the boil then reduce the heat.Simmer for 2hrs.Top up the water to cover the cans.Remove hot cans from saucepan & leave to cool.
Preheat oven to 180C.Grease a flan tin.Put the butter & biscuits in a bowl & mix well then press the mixture in the flan tin.Bake for 10-15mins & remove from oven to cool.
Peel & slice the banans and put them into a bowl.Sprinkle over the lemon juice,vanilla essence & mix gently.Spread the banana mixture over the biscuit crust.Open the milk cans & spoon over the bananas.Sprinkle over the grated chocolate then top with a layer of whipped cream.Scatter over remaining choc & serve



Baked Salmon:

1/2 bar of butter
lemon grind
thyme
ginger
sultanas
ready made dough
2eggs-beaten
2 large strips of salmon



Cream together the above ingredients in a glass bowl.
Place two salmon fillets head to tail on clean surface.
Spread the butter mix on bottom fillet.
Place second piece of salmon head to tal-tail to head to ensure even cooking throughout.
On a floured surface roll out pastry dough-large enough to envelope the salmon
Place the salmon on the readymade dough.
Lather the edges with beaten eggs & seal the salmon inside.
Gently wipe some egg on top to brown the dough.
Bake in a preheated oven of 180C for app 45min ot golden brown.

York Ham & Asparagus Rolls:

1 can of asparagus spears
12 slices York ham

Cheese Sauce:
55g butter
55g plain flour
600ml milk
1 tbsp Dijon mustard
140g cheddar cheese
140g Gruyere cheese
pinch of nutmeg
salt & pepper

Preheat oven to 180C
Melt the butter in a large pan-add the flour -stirring constantly.
Remove from heat and gradually whisk in the milk.
Cool until smooth & thickened.Remove from heat & add mustard & the cheeses.Season with nutmeg & salt & pepper.

Divide the spears equally between the York ham.
Roll up the ham and place seam down in an ovenproof dish.
Pour the cheesesauce over the ham rolls.

Bake in the preheated oven for 20min.Serve immediately