Versatile Veggies
Spanish Flan
| Serves 4-6 people | Approximate Time: 45-50 mins. |
| Ingredients: | |
| 150g
(6oz) savoury flan pastry 125ml (¼ pint) milk 25g (1oz) mushrooms, sliced 50g (2oz) cheese, grated |
2
eggs 25g (1oz) green peppers, chopped 15g (½oz) onions, finely chopped stuffed olives to decorate |
Method:
-
Preheat the oven to 200°C /400°F/ Gas Mark 6.
-
To bake blind, roll pastry out until it is 2.5 cm (1in.) larger than tin. Place pastry in the tin, using rolling pin to transport pastry to prevent stretching, ease in. Trim edges. Mould pastry against side of tin, with fingers. Prick base lightly, place a greaseproof paper disc in the base and cover with a few beans.
-
About 5 minutes before end of cooking time, remove paper and beans, return flan case to the oven for remainder of time to dry out the base
-
Beat eggs, milk and seasoning together. Stir in other ingredients, place in saucepan and warm over a gentle heat.
-
When flan is cool, pour in filling. Bake at once.
Stilton and Spinach Fusilli
| Serves 4 people | |
| Ingredients: | |
| 350g
(12oz) fusilli pasta 110g (4oz) stilton, crumbled 250g (9oz) mascarpone |
225g
(8oz) spinach ¼ tsp. ground nutmeg 50g (2oz) grated parmesan (optional) |
Method:
-
Preheat the grill to high
-
Bring a large pan of salted water to the boil. Drop in the fusilli and cook for 10-12 mins., until tender. Add the spinach in the last 1 min. Drain well and transfer to an ovenproof dish.
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Sprinkle the stilton, nutmeg and seasoning evenly over the pasta, then dollop spoonfuls of the mascarpone over the top.
-
Place the dish under the grill for 8-10 mins. and grill until golden and bubbling.
-
Serve immediately with grated parmesan and a side salad.
Our thanks to the Dairy Diary for their contribution …
Creamy Mushroom Risotto
| Serves 4 people | Approximate Time: 15 mins |
| Ingredients: | |
| 25g
(1oz) & 50g (2oz) butter 2 garlic cloves, crushed 400ml (14 fl.oz) white wine 250g (9oz) mixed mushrooms 4 tbsp. grated parmesan & extra to serve |
1
onion, finely chopped 300g (11oz) risotto rice 700ml (1¼ pints) vegetable stock 2 tbsp. flat leaf parsley, finely chopped |
Method:
-
Melt 25g of the butter in a pan, fry the onion and garlic, until softened. Add the rice and cook for a further minute.
-
Add half the wine and allow to absorb. Continue to gradually add the wine and the vegetable stock, until it has all been absorbed and the rice is tender.
-
Heat the 50g of butter in a frying pan and fry the mushrooms for 4 minutes, until golden.
-
Stir the fried mushrooms, parsley and the parmesan into the cooked rice. Serve with shavings of parmesan.
Our thanks to the Dairy Diary for their
contribution …