SWEET AND SAVOURY COLESLAW
SWEETCORN AND HAM FLAN
¼ Finely Shredded White or Red Cabbage
1 Large Grated Carrot
2 Red Apples, diced
Juice of ½ a Lemon
2 oz Cheddar Cheese, grated
1 oz Chopped Walnuts and Raisins
1 5oz Carton Natural Yoghurt
Seasoning
8” Pastry Case
1 Small tin Evaporated Milk
1 oz Plain Flour
1 oz Margarine
1 medium Onion, chopped
½ oz Margarine
3 oz Cheddar Cheese, grated
4 oz Cooked Ham or Bacon
7 oz tin Sweetcorn
2 oz Frozen Peas, defrosted
1 tsp. Mustard
4 oz Shortcrust pastry
FILLING
1 lb Cooking Apples
2 oz Sultanas
2 oz Caster Sugar
TOPPING
1 oz Plain Flour
½ oz Margarine
½ oz Demerara Sugar
½ tsp. Mixed Spice
Mix the apples with the lemon juice. Empty yoghurt into a large bowl and stir in all the ingredients.
Make the milk up to ½ pint with water. Whisk in flour and put into a pan with the margarine. Stir constantly till thickened and cook for 2 minutes. Fry onion in ½ oz margarine until soft. Add to sauce with half the cheese, diced ham, sweetcorn, peas, mustard and salt and pepper. Pour into the pastry case and sprinkle with remaining cheese. Brown under a hot grill and serve.
Line 7” flan
ring with pastry and bake blind. Cook the apples with sugar till soft
and add sultanas. Spread into pastry case. Mix together topping ingredients
till they resemble breadcrumbs and sprinkle over the apples. Bake for
20 minutes at Gas Mk4/ 190 C.
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