Summer Food - Flan of Green herbs with Raw Tomato Sauce

In the previous post, I gave the recipe for a superb Courgette Salad, that I served with Lamb
This is the first course, that I served to my guests.
It went down really well
I found this in The "Essential Pepin" Cook book
by the wonderful Jacques
I love his food

Perfect as a first course, or even a lunch
I served some hot rolls, just in case you need to mop up the the yummy sauce

For The Flan
6 cups of mixed green herbs such as parsley, coriander, chives, basil rocket
4 cups loosely packed baby spinach leave
1 tablespoon unsalted butter
2 tablespoons Olive Oil
1/4 cup Pine nuts
6 larger eggs
1/2 cup light cream
1/2 teaspoon salt
freshly ground black pepper

2 tablespoons freshly grated Parmesan Cheese

For the Sauce
1 kg ripe tomatoes coarsely chopped
1 tablespoon finely chopped Jalapeño peppers (optional)
1 tsp salt
Freshly ground pepper
1 1/2 tablespoons White Wine Vinegar
1/2 cup Extra Virgin Olive Oil
Pinch sugar

Preheat the oven to 185C

First wash and dry the herbs and spinach
Roughly chop

Melt the butter with the olive oil in a 23-25 cm ovenproof, nonstick pan
Add the nuts and sauté for 1-2 minutes until light browned
Stir in the herbs and spinach and cook for 3 minutes or until soft and tender

Break the eggs into a bowl and whisk with the cream until blended
Add the mixture to the pan along with salt and pepper and cook stirring

For about 15 seconds until semi set
Sprinkle the Parmesan cheese on top

Transfer the Flan to the oven and bake for 10 minutes
or until set and lightly browned

For the Sauce
Put the tomatoes in a Food Processor or Blender, with the Jalapeño
Process till smooth
Add salt, pepper. sugar, vinegar and olive oil

Process for a few seconds
Check for seasoning and adjust if necessary

You can make this earlier and keep in the fridge

To serve
Place some sauce on a plate
A piece of Flan on top

A perfect first course

Courgette Carpaccio Salad with Pistachio Vinagrette

Courgette Carpaccio Salad with Pistachio Vinagrette

This recipe I saw on a TV programme, hosted by Anjum Anand. called My Kitchen


I had some friends coming over for dinner and thought this would be wonderful, served with Roast Lamb, which was dressed with the Jus from the Lamb,
Accompanied by New Potatoes, lightly dressed with butter and some freshly chopped mint

A perfect summer dish
For 8 people
6 -8 medium to large Courgettes
Olive Oil

Handful Rocket Leaves
Handful of Parmesan Shavings

To prepare the courgettes
(Anjum actually grilled them, but for ease I think roasting them in the oven is
much quicker and just as good)

Thinly slice the courgettes, diagonally
Brush either side with olive oil
Bake in a 180C oven till golden and soft
Place on a baking tray

Remove and season with a little sea salt and freshly ground black pepper

Meanwhile prepare the Pistachio Dressing
1 garlic clove
30 pistachio nuts, skin removed
A large pinch of sugar
20ml white wine vinegar
3-5 tbsp extra virgin olive oil

Crush the garlic to a paste using a mortar and pestle,
then add the pistachios, a pinch of freshly ground black pepper and the sugar.
Pound until the pistachios are very finely crushed,
then mix in the white wine vinegar and olive oil
(you may not need all of the olive oil)... until emulsified.
Season to taste with salt and freshly ground black pepper.

To assemble
Lay the courgette slices on a platter slightly overlapping
Drizzle the dressing over,
Save some to toss with the Rocket
Lay some Parmesan shavings over

Then Sprinkle the tossed Rocket leaves over the top

Perfect