|Serves 4-6 people
||Approximate Time: 45-50 mins.
(6oz) savoury flan pastry
125ml (¼ pint) milk
25g (1oz) mushrooms, sliced
50g (2oz) cheese, grated
25g (1oz) green peppers, chopped
15g (½oz) onions, finely chopped
stuffed olives to decorate
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
|Serves 4 people
(12oz) fusilli pasta
110g (4oz) stilton, crumbled
250g (9oz) mascarpone
¼ tsp. ground nutmeg
50g (2oz) grated parmesan (optional)
Preheat the grill
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.
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.
with grated parmesan and a side salad.
Our thanks to the Dairy
Diary for their contribution
|Serves 4 people
||Approximate Time: 15 mins
(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
onion, finely chopped
300g (11oz) risotto rice
700ml (1¼ pints) vegetable stock
2 tbsp. flat leaf parsley, finely chopped
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
Our thanks to the Dairy Diary for their
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