Cheese biscuits and French onion dip is a classic flavour-pairing that stands the test of time. In this updated version we've opted for richly caramelised onion along with fragrant thyme and lemon rind. The cheddar biscuits are excellent served as they are, but come into their own paired with this moreish dip. A bundle of crisp vegetables served on the side adds a burst of fresh flavour.
I made the Easter egg idea on my food board myself but added cinnamon soldiers in a crunchy biscuit with a meringue glaze. Guests loved it. My egg yolk was not as yellow so not as good - and I could not make myself discard the passionfruit seeds. I also used sour cream, lemon, lemon rind and sugar in the filling instead of the one on the recipe. My eggs were bigger so I heated a pan, turned it off, touched the egg base to it, and stuck it on the plate. It was delicious and guests raved.
Serve the lemon mousse with biscuits for dunking ROBER’S LIGHT LEMON MOUSSE Serves six Ingredients 6 small pots of plain yogurt Juice of 2 lemons Rind of 1 lemon 14 oz of condensed milk 1. Put the yogurts, lemon juice, rind and condensed milk into a large bowl and mix well. 2. Decant into 6 little cups or ramekins. You can put some nuts or crushed biscuits in the bottom of each cup to add crunch. 3. Refrigerate for at least 3 hours. 4. Serve with plain biscuits for dipping.