Wednesday, 24 December 2008

Greetings from Guatemala.

One potluck down, breakfast, one to go, 'heavy' canapes!!?

Made sausages in maple and mustard for brekkie, easy and tasty...

Cook sausages in pan until browned. Put to one side and empty excess fat from pan. Add 1tbsp Maple syrup and 1tbsp dijon mustard. Heat until combined. Slice sausages in to bite size pieces. Add to pan and toss until well coated and sticky. Yummy!

Tonights contribution will be minature Yorkshire puddings, first batch just out of the oven. Topped with a slice of bbq fillet of beef with a horseradish cream on top. I am having great trouble keeping TBH away from the Galley!

Merry Christmas!!

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