Wednesday, 19 May 2010

Seasonal recipe of the week

Cheesy Asparagus Flan


Shortcrust pastry, enough to line an 8" flan dish
150ml double cream
2 eggs
100g Cheddar cheese
100g Red Leicester or similar cheese
200g asparagus
Handful fresh parsley or chives, chopped
1 tsp Dijon mustard 
Salt and freshly ground pepper

Preheat the oven to 190°C/375°F/Gas Mark 5.

Roll out the pastry and line an 8" flan dish, prick the base all over with a fork.  Bake for 15 minutes then remove it from the oven and brush the base with some beaten egg.

Wash the asparagus thoroughly to remove any grit and chop into 5cm chunks. Steam it lightly for 5 minutes, then drain well.

Grate the cheeses.

Beat together the cream and the eggs. Add the herbs, salt and pepper and the mustard.
Put half of each cheese into the cream mixture.

Arrange the asparagus spears in the flan dish and pour the cream mixture on top. Sprinkle the remaining cheese on top.

Bake for about 35 minutes, until the egg mixture is risen and set.

Serve with salad and new potatoes.

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