Being a guest on Hatty and Marc’s Silly Radio Show was SO MUCH FUN. I really enjoyed our chinwag about all the stars and the food they liked to eat. My favourite bit was when listeners could challenge me to see if I had a recipe for a particular star. Can’t remember them all now, but I think Jimmy Stewart was one (Chicken Pie) and Louise Brooks (Knickerbocker Chicken Supreme) and Mae West cropped up at some point (Salada de Tuna). The only one I failed on was Max Schreck – he of Nosferatu fame, nothing for him alas.
If you fancy listening to the show you can download the podcast here – but it’s only available to download for a week. As promised for all Hatty and Marc’s listeners, here is the recipe for the Vatrouskis we were munching on air. Seen on the right in the photo above.
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.
