| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 9 |
oz |
Wholeweat or whole meal |
|
|
Pastry* |
| 1 1/2 |
oz |
Butter |
| 6 |
oz |
Onions, roughly chopped |
| 1 |
tb |
Dried sage |
| 2 |
|
Handfuls fresh parsley, |
|
|
Chopped roughly |
| 3 |
oz |
Well flavoured cheese, |
|
|
Grated |
| 3 |
|
Eggs |
|
|
Salt |
|
|
Pepper |
| 1/2 |
ts |
Each ground cinnamon, |
|
|
Ginger |
| 3/4 |
c |
Milk |
| 1 1/2 |
oz |
Raisins (opt) |
INSTRUCTIONS
* made with 6 oz wholewheat or wholemeal flour, 1 1/2 oz each of
butter & lard with a little cold water
Make the pastry & line an 7-8" flan case; bake it blind. Melt the
butter in a pan & gently cook the onions with the sage & parsley
until they are just soft. Add the cheese, eggs, seasoning & milk &
mix well. Add the raisins if you are using them & pour the mixutre
into the flan case. Bake in a moderate oven 350 for approx. 20
minutes or till the tart is risen, firm & lightly browned. Serves 6
warm or cold.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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