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    Saturday, January 24, 2015

    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

    3 comments:

    Jenny Lunn said...

    Thanks Gilli, this looks like a keeper

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