Recipes
Each month, we will bring you a mouthwatering new recipe to try at home.
I meet alot of people through my servicing and installing of Agas. Most of them have incredibly busy lives juggling work, family and personal committments.
They do not have the time to cook complicated or fancy dishes every night.
In my opinion, shopping for your food is the first stage of cooking. The simpler the shopping list, the simpler the dish. This in effect will save you time without compromising on taste.
There are certain dishes that I would recommend using Organic ingredients for as I believe certain foods are tastier grown and prepared this way. It may be more expensive to cook this way however no food is
wasted in our house and you can always find another recipe to use your organic goods for, i.e. stocks for soups and stews etc.
May - Wholewheat Asparagus Flan
Serves 6
- FOR THE PASTRY YOU WILL NEED:
- 3oz (75g) wholemeal flour
- 1oz (25g) plain flour
- 2oz (50g) margarine
- about 2.5 tablespooons of cold water
- FOR THE FILLING YOU WILL NEED:
- 2oz (50g) butter
- 1 onion, chopped
- 1oz (25g) flour
- 14oz (397g) fresh asparagus
- 1/4 pint (150ml) double cream
- 1 tablespoon, chopped parsley
- 1 egg, beaten
- salt and freshly ground black pepper
- 1.5oz (40g) cheddar cheese, grated
Measure the flours into a bowl and rub in the fat until the mixture resembles fine breadcrumbs, add sufficient water to form a soft dough.
Roll out and use to line an 8 inch (20cm) loose bottomed flan tin.
Line with foil then leave in the fridge for 15 minutes.
Bake the pastry case on the floor of the roasting oven for 15 minsutes, removing the foil for the last 5 minutes.
Cool before filling.
Heat the butter in a pan and cook the onion until soft, add the flour and cooker for a minute.
Add a little bit of water and bring to the boil, stirring until thickened.
Stir in the remaining ingredients, expect the cheese and mix well.
Pour into the cooled pastry case and sprinkle with cheese.
With the shelf on the highest set of runners, return to the roasting oven for about 6 - 8 minutes until pale golden on top.
This can be served hot and cold. Perfect!