Rock Oysters topped with Smoked Salmon

This is supposed to be for a romantic meal for two. I got it out of a magazine whose title I have long forgotton. It pretty much has all my favourite foods on it.

You will need:
rock salt
18 fresh oysters on the shell
1/3 cup light sour cream
50g smoked salmon cut into thin strips
1 tablespoon red caviar
snipped chives

Place rock salt onto a serving plate and arrange oysters on top.
Spoon a little sour cream onto each oyster and top with a slice of salmon.
Top each oyster with a little caviar and a few chives before serving.
Serves 2. Or since KISA doesn't like oysters raw, 1.

Aunty Berry's Fresh Prawn Pate

My aunt used to make this. It is a 70's recipe and was always a luxury as prawns were always so expensive. They are cheaper these days so must try this again.

500g cooked prawn meat
90g cream cheese
1/2 cup mayonnaise
1 tablespoon lemon juice
2 hardboiled eggs finely chopped
1 tablespoon finely chopped shallots
2 teaspoons chilli sauce or drops of tabasco
1 teaspoon grated horesradish
1/2 teaspoon saltpepper to taste

Chop prawns roughly.
Combine cheese and mayonnaise in a bowland beat until smooth.
Add chopped prawns, chili sauce or tabasco, salt and pepper, shallot and chopped white of hardboiled eggs.
Blend or process till smooth.
Stir in egg yolks that have been pressed through a seive.
Put in serving dish, serve with jatz.

Impossible Quiche

Impossible Quiche
A real quickie for after work!
1 tablespoon olive oil
1 brown onion, chopped
2 chorizo sausages (or leftover meat, or ham or bacon)
1 red capsicuim (or 310g creamed corn or any other mixed vegetables - note meat and veges should total 2 cups)
3 eggs at room temperature
1 1/2 cups milk
1/2 cup self raising flour
1 cup grated cheese.

Preheat oven to 200C. Grease a 24cm ovenproof ceramic quiche dish. Heat oil in frypan, add onion, sausage and capsicum. Cook stirring often for 4 or 5 minutes until the onion is tender. Leave to cool 5 minutes or so. Mix eggs, milk and flour in bowl intil well combined. Sir in the sausage mixture and cheese, add salt and pepper. Pour mixture into the quiche dish and bake for 45 -50 minutes until centre is set. Stand for 10 minutes then serve. Extremely yummy cold, so good for lunch with salad next day. Also good as party nibblie if cooked in mini muffin tins or cut into small squares. Dip in sweet chilli sauce.