Mortrews and chese with pandemayne - pate, cheese and bread

Mortrews - Pate

1. Combine water, livers & onion, in a saucepan, bring to the boil.
2. Reduce heat to simmer, cover and simmer for 20-30 minutes.
3. Drain and remove onions, discard along with hard parts of the livers.
4. Process Livers, Butter, Cream, Brandy & Salt & pepper in the blender. Adding small quantities at a time to ensure they blend.
5. Place in moulds or bowls and chill for at least an hour.

Pandemayne

1. Soften yeast in warm water.
2. Combine hot milk, sugar, salt, and oil. Cool to lukewarm.
3. Stir in 1/4 of the flour; beat well.
4. Add the softened yeast; mix.
5. Add enough of the remaining flour to make stiff dough. Knead till smooth.
6. Shape dough in ball; place in a lightly greased bowl. Cover and let rise until doubled.
7. Punch down. Let rise again until doubled. Cut in portions.
8. Shape each in a smooth ball. Cover; let rest 10 minutes.
9. Shape in round loaves. Place on greased pans.
10. With a sharp knife, slash an "x" or a cross on top, and let rise until doubled.
11. Bake at 200° C for 35 minutes or until done.
12. Brush tops with butter.