PRIVATE DINING FOR 30 IN LONDON

Recipe for Dinner

Almond Cream Sauce

SERVES 4

50 g/2 oz/1/2 cup butter or margarine

2 onions, finely chopped 15g/1/2 oz/1/2 tbsp plain (all-purpose) flour

300 ml/1/2 pt/1/2 cups vegetable stock 5 ml/1 tsp Worcestershire sauce 5 ml/1 tsp yeast extract Salt and freshly ground black pepper

Melt the batter or margarine in a saucepan. Add the onions and fry (saute) for 5 minutes until golden brown, stirring all the time. Stir in the flour and cook for 1 minute. Gradually blend in the stock and add the flavourings. Bring to the boil and cook, stirring for 2 minutes until thickened. Strain, if liked, into a gravy boat and serve.

100 g/4 oz/1/2 cup quark 100 g/4 oz/1 cup ground almonds 25 g/1 oz/1/2 cup Pecorino cheese, grated

Good pinch of ground cinnamon Good pinch of grated nutmeg 150 ml/1/2 pt/1/2 cup single (light) or half-cream (half-and-half)

45 ml/3 tbsp olive oil 30-75 ml/2-5 tbsp water

Whisk together or puree in a food processor all the ingredients except the water. Add enough water to give the sauce the consistency you want. Taste and adjust the flavour before pouring the sauce. Serve with pasta.

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