Danny Simpson poised to sign ( if you believe the papers )

[acricketer]

Wish an expert on salad cream creation would pop up sometime soon. I've got meself a chicken roll ready to be had for lunch but some 'orrible sod has chored me salad cream from the fridge and I can't face eating it dry.

6 -8 free-range fresh eggs
English mustard or Dijon mustard
salt
pepper
vinegar, of your choice
single cream
lemon juice (optional)
Directions:

1
To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it’s pointless making a huge batch.).
2
Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
3
To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don’t want the sauce too thick or too runny.
4
When you think it’s nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
5
Of course if you don’t want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
6
Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.

[Shania]

I more and more feel that he must be poisoned in order to sign for us.:XD:

[Factamondo]

6 -8 free-range fresh eggs
English mustard or Dijon mustard
salt
pepper
vinegar, of your choice
single cream
lemon juice (optional)
Directions:

1
To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it’s pointless making a huge batch.).
2
Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them.
3
To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don’t want the sauce too thick or too runny.
4
When you think it’s nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
5
Of course if you don’t want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
6
Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.

you not heard of heinz old son.........57 varieties!