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Asparagus And Herb Strudel With Courgettes In Tomato Sauc

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Main course 6 Servings

INGREDIENTS

340 g Fresh Asparagus, cut into
2.5cm
lengths
2 Leeks, Medium – White part
washed and thinly
sliced
1 T Shallots, chopped
55 g Almonds, sliced – toasted
optional
225 g Low Fat Cottage Cheese
110 g Pecorino Cheese, grated
3 Free Range Eggs, beaten
2 T Mint, Parsley & Chives
finely chopped
1/2 t Black Pepper
1/2 t Paprika
2 T Lemon Juice
1 Red Pepper, medium – finely
sliced
1 Filo Pastry
85 g Olive Oil
85 g Butter
1 ds Cayenne Pepper
2 T Olive Oil
1 Onion, small – chopped
1 Clove Garlic, crushed
450 g Fresh Chopped Tomatoes, or
400g can of
Chopped Tomatoes
1 T Tomato Puree, heaped
3 Sun Dried Tomatoes, chopped
optional
1/2 t Dried Basil, or 3 large
Basil
Leaves – chopped
150 Hot Water
560 g Fresh Courgettes, sliced
diagonally
Salt and Pepper
1 pn Sugar

INSTRUCTIONS

Steam asparagus till tender. Saut shallots in olive oil till they are
tender. Do not brown. Add all the other ingredients to the asparagus
and season well. Melt 85g of olive oil and 85g of unsalted butter and
then you are set to prepare the filo pastry for the filling. Moisten  a
clean tea towel. Unwrap the filo and immediately cover with the tea
towel to prevent it drying out. Have filling and melted fats to hand
and remove the first sheet of filo. Brush the surface with the melted
fats and cover with another sheet, it is very important to replace  the
damp clove over the filo every time you peel off a sheet. Repeat  until
you have 6 sheets on top of each other. Place half of the  asparagus
mixture at one short end of the filo oblong, leaving a  clear 2cm on
each of the long sides. Fold each clear 2cm of filo over  the mixture
to prevent the filling oozing out, and carefully roll up,  from short
end to short end, making sure the folded bits stay tucked  in. Repeat.
If you are going to cook immediately, place on an oiled  baking tray.
Brush the entire surface with the fat mixture again and  cook in a
preheated over at Gas Mark 5 / 180°c / 350°f for 35 to 40  minutes.
Serve with courgette sauce, or if freezing, wrap in  aluminium foil.
Courgettes in Tomato Sauce  7. Heat the olive oil and gently cook the
onion and garlic until soft  but not brown. Add the tomatoes, puree and
sun dried tomatoes if  using.  8. Stir in the dried basil, sugar,
seasoning and water. Stir and  bring to the boil. Reduce the heat and
simmer very gently for at  least half an hour, then add the basil if
you are using fresh.  9. Check for taste, add more seasoning.  10. Add
the courgettes and cook slowly until tender. Add more water  if the
sauce is thick than you like.  Converted by MC_Buster.  NOTES :
Chef:Jean Davies  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 408
Calories From Fat: 314
Total Fat: 35.9g
Cholesterol: 32mg
Sodium: 538.1mg
Potassium: 687.2mg
Carbohydrates: 16.2g
Fiber: 5.5g
Sugar: 6.8g
Protein: 10.5g


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