VEGETARIAN DISHES

1. Broccoli Flan

175 gms. (6 oz) plain flour
50 gms. (2 oz) porridge oats
110 gms. butter
350 gms. (12 oz.) Broccoli
3 eggs
300 ml. milk

Pre-heat oven to 200C / 400F / Gas 6.
Put the flour and oats in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add enough cold water
to bind the mixture together and form a firm dough. Roll out on a lightly floured surface and use to line a 23 cm (9 inch)
flan dish. Bake blind for 10-15 minutes, until set but not too brown. Reduce the oven temperature to 190C / 375F / Gas 5.
Roughly chop the broccoli, then cook in boiling water until just tender. Drain well. Arrange in the flan case. Whisk together
the eggs and milk. Pour into the flan case, making sure the broccoli is covered. Bake at 190C / 375F / Gas 5 for about
40 minutes, until lightly set. Serve warm.

From Helen Watson

2. Cheese Soufflés

40 gms. (1 oz) Butter
40 gms. (1 oz) Plain flour
200 ml. (7 fl. oz) Milk
75 gms. (3 oz) Cheese grated
2 Eggs separaed

Pre-heat oven to 190C / 375F / Gas 5.
Grease 6 ramekins. Heat the butter, flour and milk together in a saucepan, whisking continuously until thickened, boiling
and smooth. Simmer for a minute or two. Remove the pan from the heat and add the cheese . Stir until melted then beat in
the egg yolks. Whisk the egg whites until stiff. Carefully fold into the cheese mixture. Pour into the ramekins and bake
for 30 minutes. Serve immediately accompanied with brown bread and butter.

From Helen Watson

3. Spinach Roll

900 (2 lbs) gms.Fresh spinach trimmed (or 450 g (1 lb) frozen chopped spinach)
4 Eggs separated
A pinch grated nutmeg
15 gms. Butter
1 medium onion finely chopped
110 gms. (4 oz.) Fromage frais
50 gms (2 oz.) Cheddar cheese
2 tblsp. Soured cream

Pre-heat oven to 200C / 400F / Gas 6. Grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with non-stick baking parchment. Wash the fresh spinach in several changes of cold water. Place in a saucepan with only the water that clings to the leaves and cook gently, covered, for about 5 minutes, until wilted. If using frozen spinach cook for 7-10 minutes, until thawed. Drain the spinach well and chop finely. Turn into a bowl and cool slightly for about 5 minutes, then beat in the egg yolks and nutmeg. Whisk the egg whites until stiff, then fold into the spinach mixture with a large metal spoon
until they are evenly incorporated. Spread the mixture in the prepared tin. Bake for 15-20 minutes, until firm. Melt the butter in a saucepan. Add the onion and fry gently for about 5 minutes, until soft and lightly coloured. Remove from the heat and stir in the fromage frais, cheese and soured cream. Turn the roll out onto greaseproof paper, peel off the lining paper and spread immediately and quickly with the cheese mixture. Roll up by gently lifting the grease-proof paper. Serve hot, cut into thick slices.

From Helen Watson