Vegetables
152
Serves 6
Dish: bowl, 23 cm (9") flan tin/dish
Oven Accessory: wire shelf in lower position then anti-spark ring
and wire shelf in lower position
350g (12oz) ready made shortcrust pastry
175g (6oz) courgettes, thinly sliced
1 garlic clove, crushed
175g (6oz) broccoli
50g (2oz) peas
175g (6oz) asparagus
100g (4oz) tomatoes
100g (4oz) full fat soft cheese
150 ml (
1/4
pt) single cream
2 eggs plus 1 egg yolk
40g (1
1/2
oz) mature cheddar
Preheat oven on
CONVECTION 210°C
. Line the flan dish with the pastry, prick the base
with a fork and chill for 15 mins. in the fridge. Place flan on wire shelf and bake blind on
CONVECTION 210°C
for 15 mins. with baking beans. Remove baking beans and lining
after 10 mins. Fill the Steam Water Tank. Place the courgettes, garlic, broccoli and peas in
a bowl with 3 tbsp of water. Cover, place on base of oven and cook on
STEAM MEDIUM
for 6 mins. Drain. Place in the pastry case with the asparagus and quartered tomatoes.
Beat the soft cheese with the cream and eggs, pour over the vegetables and sprinkle with
cheddar. Place the flan dish on anti-spark ring on wire shelf and cook on
CONVECTION
180°C + WARM MICROWAVE
for 30 mins or until just set.
Cooking method
Ingredients
Summer Vegetable Flan
Содержание NN-CS596S
Страница 1: ... Convection Combi Steam Oven Operating Instructions and Cookbook NN CS596S ...
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