The new recipe of the month is up and it’s a house favourite.  Vatrouskis.  I realise to my horror that I’ve been calling these VaStrouskis for about a year and the blog is littered with spelling mistakes to correct (ditto my crazy spelling of Anna May Wong which I still have to fix).  I feel a bit of blog “housekeeping” coming on…

I’ve already been doing quite a  bit of tinkering within posts due to mounting paranoia about my cover being blown via Facebook.  Self censorship is not a strong point so I’ve had to tinker with a few entries as I just don’t want to wreck things with  the current object of my affections.  Must try to keep my “mentionitis” to myself.

Anyhow, back to the Vatrouskis.  They are so easy to make and look lovely and springlike. I encourage you to nip over to the recipe of the month page and have a go.

The newsletter should go out in the next couple of days.  I haven’t finished the demonstration film yet.  Basically I forgot to film part of the process so had to make another batch tonight just for that one sequence.  My chums at work will be pleased as there are 15 Vatrouskis looking for a good home.  Yum yum.

William Powell’s Vatrouskis

1 cup / 200g cream cheese

¼ cup / 65ml sour cream

1 tbsp butter, melted (or spreadable)

1 egg, beaten

½ tsp sugar

¼ tsp salt

13 oz / 375g shortcrust pastry (I usually use one of the ready to roll sheets)

Makes 12-15 tartlets

Preheat oven to 230 degrees C / 450 degrees F

Mix together the cream cheese, sour cream and butter until well blended.  Add beaten egg, salt and sugar.  Butter the insides of a muffin tin.  Roll out pastry and cut into ¾ inch rounds.  Press these gently into muffin tin.  Fill each one almost to the top with mixture (about 2 tsps each). Bake for approximately 20 minutes.

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