SMO KE D
ASPARA N& GU O Servings: 5 S LM Preparation time: 25 minutes A Cooking time: 40–45 minutes
300g ready-to-use shortcrust pastry 2 medium eggs 150ml Elmlea Double 100ml semi skimmed milk
T U
OOM & B SHR AC U Servings: 5 M ON Preparation time: 25 minutes Cooking time: 40–45 minutes
150g chestnut mushrooms, sliced 150ml Elmlea Double 100ml semi skimmed milk Fresh thyme leaves, chopped
300g ready-to-use shortcrust pastry 1 red onion, diced 90g smoked bacon lardons 2 medium eggs
1. Preheat oven to 190°C, 170°C fan, Gas mark 5. Grease a loose bottomed 23cm fluted flan dish. 2. Roll out the pastry on a floured surface, line the dish and trim the edges. Chill for 15 minutes. Prick the base with a fork, add baking beans and place on a baking tray and bake for 15 minutes. Remove the baking beans and bake for a further 5 minutes.
Turkey Leftover Soup. Each serving contains:
3. Heat a non stick frying pan and fry the onion, bacon and mushrooms together until lightly golden, sprinkle over the pastry case. 4. Whisk the Elmlea Double, milk and the eggs together and pour over the mushroom mixture. 5. Sprinkle with thyme leaves and bake for 20–25 minutes until golden and just set.
Smoked Salmon & Asparagus Quiche. Each serving contains:
ENERGY
FAT
SATURATES
SUGARS
SALT
ENERGY
FAT
SATURATES
SUGARS
SALT
786kJ/ 186kcal
7.8g
4.0g
10.5g
1.2g
2022kJ/ 486kcal
34.8g
15.8g
2.7g
1.7g
9%*
11%*
20%*
12%*
20%*
24%*
50%*
79%*
3%*
28%*
Chocolate & Orange Tart. Each serving contains:
Chestnut Mushroom and Bacon Quiche Quiche. Each serving contains:
ENERGY
FAT
SATURATES
SUGARS
SALT
ENERGY
FAT
SATURATES
SUGARS
SALT
2822kJ/ 679kcal
52g
28.3g
12.4g
0.7g
1986kJ/ 477kcal
34.3g
14.7g
4.1g
1.4g
34%*
74%*
142%*
14%*
12%*
24%*
49%*
74%*
5%*
23%*
*% of Reference Intake of an average adult (8400kJ/2000kcal).
E CH UI Q
CH ES TN
1. Preheat oven to 190°C, 170°C fan, Gas mark 5. Grease a loose bottomed 23cm fluted flan dish. 2. Roll out the pastry on a floured surface, line the dish and trim the edges. Chill for 15 minutes. Prick the base with a fork, add baking beans and place on a baking tray and bake for 15 minutes. Remove the baking beans and bake for a further 5 minutes.
HE IC U Q
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75g smoked salmon, torn into pieces 50g Cheddar cheese, grated 65g asparagus tips, trimmed to fit
3. Whisk the Elmlea Double, milk and the eggs together. 4. Add the smoked salmon and asparagus tips to the pastry case and pour in the egg mixture, sprinkle over the cheese and bake for 20–25 minutes until golden and just set.
