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4ea Eggs
2tsp Parsley, finely chopped
METHOD: Heat oil in a pan and add onion, fry until glossy. Add garlic and fry for 1 min, add mince
and stir well. Add curry powder, chilli flakes, sugar, pepper, turmeric, salt and vinegar. Fry until
evenly coated. Add the chutney and raisins and remove from heat. In a jug, add milk, eggs and
parsley, mix well. Add mince into an oven proof dish. Add milk mixture over and bake in your oven at
180 c for 20 min or until set.
PENNE AND BLUE CHEESE BAKE
250g Button Mushrooms, sliced
215g Sweet Corn
10g Garlic
20g Parmesan Cheese
250g Penne Pasta
250ml Sweet Chilli Sauce
50ml Cream
150g Blue Cheese
Salt and pepper to taste
METHOD: Fry mushrooms with garlic until tender. In a pot cook pasta until al dente (just cooked). In
an oven proof dish, layer with pasta, sweet corn, mushroom, blue cheese then sweet chilli. Add salt
and pepper at each layer. Once done layering sprinkle parmesan cheese on top. Place the dish into
the oven at 180c for 15 min.
MINI SPINACH AND MUSHROOM QUICHE
150g Mushroom, sliced
250g Spinach, roughly chopped
Salt and pepper to taste
100g Cheese, grated
2 Whole eggs
250ml Milk
1tsp Butter
2tsp English Mustard
Short crust pastry
METHOD: Blanch the spinach by cooking in hot water for 2
– 3 min then remove and rinse in cold
water to retain the colour. In a frying pan, melt the butter and add onions, fry until glossy. Add the
sliced mushroom, the blanched spinach and salt and pepper to taste. Add the English mustard stir in
well. In a jug, add the milk and egg, mix well. Roll out the short crust pastry and place in the oven
proof dish. Add the filling and pour the milk and egg mixture. Sprinkle the cheese over the quiche.
Place quiche in the oven and bake at 180’c for 30 min. Remove from the oven and serve with a
salad.
