Corrections to the community cookbook

saveurs-de-pointe-claire

We’ve noticed there are some errors in our community cookbook. Please take note of the following corrections:

Nous avons remarqué quelques erreurs dans notre livre de recettes communautaire. Prière de noter les corrections suivantes:

cranberry2  Apple Cranberry Sauce (page 64)

In the Ingredients, include a 12 oz. package of fresh cranberries.

 

salmon-spinach-in-puff  Salmon and spinach in puff pastry (page 79)

Here is the rest of the recipe that follows the line: Place skinless salmon along the width of the puff pastry, leaving a ½ – ¾ inch border on the sides and at the edge closest to you. Distribute the salmon fillets evenly, to cover about a third of the length of the dough, and pat the salmon down a bit.

With your hands, squeeze out the remaining water from the spinach, and place it over the salmon. Pat it down lightly to cover the fish.

Cover the filling with the remaining dough and seal the edges with your fingertips and then with the tines of a fork. Brush pastry with egg wash and make a few slits along the top of the pastry to create steam vents.

Bake for 25-30 minutes until golden brown.

I serve it cold. Store it in the fridge.

*A package of President’s Choice Puff Pastry contains two rolls of puff pastry, individually wrapped and lined with parchment paper.

 

chicken2  Chicken and Biscuits (page 100)

In the Ingredients for the Drop Biscuits, change the amount of baking powder to

1 tablespoon and the salt to ½ teaspoon.

 

 

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