recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
Italian appetizer that is light and full of flavour.
This is one of my favourites".
slices white bread
30g (1oz) butter
45g (1 1/2oz) butter, extra
2 tablespoons plain flour
1 cup milk
3 tablespoons grated parmesan cheese
90g (3oz) mushrooms
2 teaspoons anchovy paste
2 tablespoons grated parmesan cheese, extra
50g can rolled fillets of anchovies
1/4 red pepper
5cm (2 inch) circles from bread. Melt butter
in pan, brush both sides of circles with butter
and place on oven tray. Bake in moderate oven
10 minutes or until golden brown; remove and
extra butter in pan, add flour and cook 1 minute.
Add milk, stir over moderate heat until mixture
boils and thickens; remove from heat, add cheese,
salt, pepper and finely diced mushrooms; mix
well. Add anchovy paste and stir through.
two teaspoonfuls of mixture over bread and top
with extra parmesan cheese. Put anchovies in
centre of some of the circles. Halve olives
and discard stones. Cut pepper into thin strips.
Decorate remaining circles with olives or pepper.
Bake in a hot
oven 5 minutes.