Flaming Igloo Recipes

Ingredients :

8 Grade 1 or 2 eggs

50 g onion, peeled and grated

50 g blanched almonds, lightly toasted, fairly finely chopped

thick mayonnaise (not salad cream)

seasoning to taste

125 g carrots, peeled and grated

1. Hard-boil eggs.
2. Shell when cold and grate directly into a bowl.
3. Stir in onion, almonds and sufficient mayonnaise to bind mixture together.
4. Season to taste then mound into an igloo shape on a serving plate.
5. Shower with grated carrots.

Serves 8-12

Attractive on any table, this egg "pate" is best eaten with fingers of hot toast or spread on to savory biscuits.

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