Mushroom and cauliflower flan
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Butter |
| 6 | ounces | Plain wholemeal flour |
| 2 | tablespoons | Lemon juice; up to 3 |
| 1 | Cauliflower; trimmed and broken | |
| ; into florets | ||
| 1 | ounce | Butter |
| 1 | ounce | Plain flour |
| ½ | pint | Milk |
| 5 | Floz carton soured cream | |
| 3 | ounces | Button mushrooms; sliced |
| Salt and freshly ground black pepper | ||
Directions
FOR THE PASTRY
FOR THE FILLING
1. Rub the butter into the flour until the mixture resembles breadcrumbs, then add sufficient lemon juice to bind.
2. Roll out on a lightly floured surface and use to line a 23cm (9inch) flan ring. Chill for 30 minutes.
3. Bake blind in a preheated oven 200øC/400øF/Gas Mark 6 for 10-15 minutes until golden. Cook the cauliflower in boiling water for 5 minutes or until just tender, drain.
4. Melt the butter and stir in the plain flour. Cook for 1 minute then gradually stir in the milk and cook for 1-2 minutes until thickened and smooth.
5. Stir in the cream, mushrooms and seasoning to taste.
6. Arrange the cauliflower in the flan case and pour over the sauce. Return to the oven for 10 minutes before serving. Converted by MC_Buster.
NOTES : An easy to make fresh flan, an ideal main course for light meals or as a starter made in individual flan cases.
Converted by MM_Buster v2.0l.