13
oven proof dish. Add milk mixture over and bake in your oven at 180 c for 20 min or
until set.
PENNE AND BLUE CHEESE BAKE
250g Button Mushrooms, sliced
215g Sweet Corn
10g Garlic
20g Parmesan Cheese
250g Penne Pasta
250ml Sweet Chilli Sauce
50ml Cream
150g Blue Cheese
Salt and pepper to taste
METHOD: Fry mushrooms with garlic until tender. In a pot cook pasta until al dente
(just cooked). In an oven proof dish, layer with pasta, sweet corn, mushroom, blue
cheese then sweet chilli. Add salt and pepper at each layer. Once done layering
sprinkle parmesan cheese on top. Place the dish into the oven at 180c for 15 min.
MINI SPINACH AND MUSHROOM QUICHE
150g Mushroom, sliced
250g Spinach, roughly chopped
Salt and pepper to taste
100g Cheese, grated
2 Whole eggs
250ml Milk
1tsp Butter
2tsp English Mustard
Short crust pastry
METHOD: Blanch the spinach by cooking in hot water for 2
– 3 min then remove
and rinse in cold water to retain the colour. In a frying pan, melt the butter and add
onions, fry until glossy. Add the sliced mushroom, the blanched spinach and salt
and pepper to taste. Add the English mustard stir in well. In a jug, add the milk and
egg, mix well. Roll out the short crust pastry and place in the oven proof dish. Add
the filling and pour the milk and egg mixture. Sprinkle the cheese over the quiche.
