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starters and snacks
-
meat and poultry
-
fish and seafood
-
vegetarian
- bean patties with coriander and chilli yogurt
- butternut squash and broccoli style dahl
- courgette and broad beans bolognese
- mediterranean vegetable pie
- mushroom quiches
- mushroom, sugar snaps and chive risotto
- nut roast
- spinach, ricotta and sundried tomato quiches
- vegetable pakoras
- stuffed peppers with a crunchy nut topping
-
pasta
-
hot & cold desserts
- lemon meringue pie
- summer pudding
- baked apple with a tropical filling
- chocolate and strawberry pots with shortbread hearts
- chunky marmalade bread and butter pudding
- cox's apple and cinnamon pancakes
- ginger glazed pineapple wedges
- honeyed cranberry pears
- microwaveable cranberry and orange christmas pudding
- normandy apple tart
- pancakes
- peach & sultana bread & butter pudding
- pumpkin pie
- rhubarb and apricot crumble
- satsuma, kiwi and lime dessert
-
cake, biscuits & pastry
-
bread
-
accompaniments
spinach, ricotta and sundried tomato quiches
Ingredients
200g pack Dietary Specials shortcrust pastry, defrosted85g (3oz) frozen spinach, chopped – defrosted and drained
25g (1oz) sundried tomatoes, chopped
85g (3oz) Ricotta cheese
2 large eggs, beaten
150ml (1/4 pint) milk, single cream or yogurt
Salt & pepper
Oven temperature: 190°C/170°C Fan/ 375°F/Gas Mark 5
Method
1. Place block of pastry onto a surface dusted with White Mix & knead for 1 minute2. Use pastry to line 4 mini flan tins (8 ½ cm base x 10 ½ cm top). Place on a baking sheet and bake blind in tins for 10 minutes.
3. Divide the drained spinach, ricotta and sundried tomatoes between the flan tins.
4. Beat together the eggs, milk and seasoning and pour into pastry cases.
5. Bake in preheated oven for 20-25 minutes.
6. Leave in the tins for 5 minutes to cool before removing.
quick reference
Preparation time: 15 – 20 minutes
Cooking time: 30 – 35 minutes
Makes 4 mini Quiches
Preparation time: 15 – 20 minutes
Cooking time: 30 – 35 minutes
Makes 4 mini Quiches
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