FLAVOUR OF THE MONTH
Cut leftover pastry into strips, sprinkle with sugar, and bake at the same time to make biscuits
Rhubarb meringue f lan
Adding strawberry jam to the flan filling gives it a fruity flavour and also boosts the wonderful pink colour of this dish SERVES 8 READY IN 1 HR 30 MINS PLUS COOLING PRICE PER SERVING 83P 500g Jus-Rol Shortcrust Pastry Flour, for rolling 75g Asda Strawberry Jam 600g rhubarb, trimmed and cut into 2cm pieces 50g caster sugar, plus 175g for the meringue Finely grated zest of 1 orange, plus 100ml juice 25g cornflour 3 large eggs, separated
1 Preheat the oven to 190C/ 170C Fan/Gas 5. Roll out the pastry and line a 23cm flan tin. Prick the base and lay a piece of foil on top. Add baking beans or rice and bake for 10 minutes. Remove the foil and beans/rice and cook for another 5 minutes. Spread on 25g of the jam. 2 Put rhubarb in a pan with 50g sugar, the zest and half
the juice. Cover and simmer for 12 minutes or until tender. Mix remaining juice with the cornflour and stir into the rhubarb. Heat until simmering and thickened. 3 Pour into a bowl and stir in the remaining jam. Cool for 15 minutes. Lightly beat the egg yolks and stir in. Pour into the flan case and bake for 15 minutes.
4 Whisk the egg whites to form stif, glossy peaks. Whisk in the rest of the sugar, 1tbsp at a time, until stif. Spoon onto the rhubarb so there are no gaps. Bake for 15-20 minutes until tinged brown. Each 217g serving contains:
1
of your 5-a-day
ENERGY
FAT
SATURATES SUGARS
SALT
1987KJ Med High High Low 475KCAL 20.5g 6.2g 36.4g 0.8g 24% 29% 31% 40% 13% of your reference intake. Typical energy values per 100g: 916kJ/219kcal
FEBRUARY 2014 | ASDA.COM/MAGAZINE | 31