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Sweetcorn and Sweet Potato Flan

May 28, 2013

Closer to you

I listened to a radio programme which explained that doing certain activities which remind you of a person you have lost is a good way to get over their passing.  When I was making this flan to help me get over my loss I started to realise the presenter was speaking a load of bull.  However, I made something which tasted fantastic and beating the dough helped me to take out my anger.  I created a lovely flan made with sweet vegetables and a cheesy topping, based on a flaky wholemeal pastry.

This recipe was adapted from Vegetarian Cooking (Coombe Books, 1993).

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Ingredients:

75g soft margarine, 175g wholemeal flour, 1 tsp baking powder, pinch of salt, 4 tbsps cold water, 1 large onion (peeled and chopped), 1 garlic clove (chopped), 25g butter, 2 medium sweet potatoes (cooked peeled and mashed), 175g tinned sweetcorn drained), 2 tsps dried basil, salt and white pepper, 3 eggs, 140ml skimmed milk, 75g grated cheese, 1 medium tomato.

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Method:

1. Fry the onion and garlic inthe 25g of butter until soft.
2. Mash up the sweet potatoes with the sweetcorn.
3. Add the onions.
4. Season with the basil, a little salt and 3 tsps white pepper.
5. Beat in the eggs and skimmed milk then set aside.
6. To make the pastry sift the wholemeal flour, baking powder and salt into a bowl.
7. Rub in the soft margarine.
8. Add the water a little bit at a time to form into a dough.
9. Roll out the dough and line a flan tin.  (I lined a small square cooking tin.)
10. Prick the dough and bake blind for 8 minutes.
11. Fill the pastry with the sweet potato and sweetcorn mixture.
12. Sprinkle over with cheese and top with sliced tomatoes.
13. Bake for 30 minutes at 180 degrees C. Serve when the centre has set and cheese in golden brown.

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From → Main Meals, Starters

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