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Add a photoServings: 4
Ingredients
- 25 gm butter
- 300 ml fresh lowfat milk
- 175 gm cooked chicken minced
- 50 gm cashew nuts grated nutmeg
- 1 tsp soya souce
- 1 Tbsp. minced parsley
- 8 x cooked pancakes sliced lemon to garnish
Directions
- Place flour butter and lowfat milk in a saucepan Heat stirring till the sauce thickens boils and is smooth Cook for a minuteStir in the remaining ingredients
- Fill the pancakes and serve garnished
- Golden brown vegetable flan
- 150g wholemeal flour75g flourlOOg butter300ml fresh milk1 tbsp wholegrain mustard213g can sweetcorn drained1 cooking apple peeled chopped4 spring onions sliced75g double Gloucester cheese grated
- Prepare the wholemeal pastry using some of the lowfat milk to mix Use to line a 20.5cm tinBake blind at 200C/400F/Gas Mark 6 for 20 min
- Spread the base of the flan with mustard
- Mix the sweetcorn apple spring onions and cheese Place in the flan caseBeet together Large eggs and milkPour into flan caseBake at 190C/375F/Gas Mark 5 for 30 min till set and golden brown Serve with cress
- serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 141 | 27% |
| Total Fat 16.22g | 20% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 243mg | 10% |
| Potassium 256mg | 7% |
| Total Carbs 90.13g | 24% |
| Dietary Fiber 0.4g | 1% |
| Sugars 54.22g | 36% |
| Protein 10.13g | 16% |
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