| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Wholemeal flour |
| 3 |
oz |
Dairy-free margarine |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Cold water |
| 3 |
ts |
Fresh lemon juice |
| 1 |
lb |
Broccoli/calabrese |
| 1 |
oz |
Wholemeal flour |
| 1 |
oz |
Dairy-free margarine |
| 1 |
pn |
Ground white pepper |
| 1 |
ts |
English mustard |
| 2 |
pt |
Oat milk |
| 1 |
ts |
Fresh lemon juice |
| 2 |
|
Rounded tbsp ground almonds |
| 1 |
|
Pinches grated nutmeg |
| 1 |
tb |
Flaked or chopped almonds |
INSTRUCTIONS
PASTRY
FILLING
Roll out and line an 8 inch flan case with the pastry. Line with a
piece of baking parchment, and cover with ceramic cooking beans or
dry rice. Cook for 15 minutes at 200°C/400°F/Gas Mark 6. Remove from
the oven and cool for a few minutes before removing the ceramic beans
and parchment.
Wash and trim broccoli and cut into even florets. Either place in a
steamer with lid over boiling water for a few minutes until tender,
or place in a small amount of boiling water in a pan and boil for
about 4 minutes only. Drain, refresh under cold running water and
drain again. Put the flour, margarine, pepper, mustard and oatmilk
into a pan over a medium heat, and whisk everything together and cook
for 2 minutes to make a thick sauce.
Take the pan off the heat, add the lemon juice, ground almonds and
nutmeg and stir well. Place the broccoli florets evenly into the
empty flan case, pour on the sauce, and sprinkle the almonds on. Bake
for a further 15 minutes as before. Serve with grilled tomatoes and
runner beans, or a beetroot and apple salad with watercress. Do not
freeze.
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