Saturday, 9 March 2013

book 1 - leek flan and calzone filling ideas

Leek flan
For a 20-30 cm flan

1 uncooked pastry pie crust
3 small leeks (about 500 grams)
1 clove of garlic
1 tablespoon butter
1/2 cup of water
3 eggs
1 cup grated cheese
1/2 cup sour cream
1/4 cup milk
1/4 teaspoon salt

Roll out pastry to fit a 20-30cm flan dish.
Slice washed leeks into 5mm rings.  Cook leeks and garlic in butter for 2-3 minutes without the butter browning and then add the water and cook until tender. Raise the heat and let the rest of the water evaporate.
Beat the eggs, sour cream, grated cheese, milk and salt together.
Remove the leeks from the heat and allow to cool.  Add to the egg mixture.  Pour the filling into the prepared crust.
Bake at 220C for about 30 minutes, or until the mixture has set in the centre.

Calzone filling ideas
Fresh Napoletana sauce, mozzarella, bocconcini and mushrooms, roasted potato, zucchini and eggplant, with a hint of chilli and brushed with a light herb oil.

Fresh Napoletana sauced baked pumpkin and taliegio cheese, with layers of baby spinach, freshly sliced tomatoes, Spanish onion, basil and mozzarella, brushed with extra virgin oilive oil.

Fresh Napoletana sauce, roasted pumpkina and eggplant, pineapple, Danish salami, semi dried tomatoes and jalapenos, with mozzarella cheese and coated in olive oil.

Fresh Napoletana sauce, filled with mushrooms, eggplant, artichoke, pineapple and onion, finished with parmesan and mozzarella cheese and a dollop of basil and pinenut pesto.

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