| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury3 |
6 |
Servings |
INGREDIENTS
| 3 |
oz |
Butter |
| 6 |
oz |
Plain wholemeal flour |
| 2 |
T |
Lemon juice, up to 3 |
| 1 |
|
Cauliflower, trimmed and |
|
|
broken |
|
|
into florets |
| 1 |
oz |
Butter |
| 1 |
oz |
Plain flour |
| 1/2 |
pt |
Milk |
| 5 |
|
Floz carton soured cream |
| 3 |
oz |
Button mushrooms, sliced |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Rub the butter into the flour until the mixture resembles breadcrumbs,
then add sufficient lemon juice to bind. Roll out on a lightly floured
surface and use to line a 23cm (9inch) flan ring. Chill for 30
minutes. 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. 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. Stir in the cream,
mushrooms and seasoning to taste. 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.
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