14 may

Curry Paste

Mrs WR Glasson, Molong Branch

MAKES ABOUT 125 ML (½ CUP)

2 hard-boiled eggs, peeled

2 teaspoons curry powder

1 teaspoon butter, softened

1 teaspoon Worcestershire sauce

1 teaspoon tomato sauce

1 tablespoon pouring cream

lemon juice and cayenne pepper, to taste

Chop the eggs and push them through a sieve.

Combine the eggs in a small bowl with the remaining ingredients, adding lemon juice, cayenne pepper, salt and pepper to taste.

Use Curry Paste as a sandwich spread or on toast, sprinkled with chopped gherkins or capers.