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Menu of the Month
Spinach, ham and pumpkin tart - [Fresh Start]
Serves 8
The delicious crunchy pastry used in this recipe only takes a few minutes to make so it is well worth making your own. The use of wholemeal flour makes it a healthier alternative to ready-made frozen pastry as it will increase the fibre content of the meal.
Ingredients
1 egg
125g / 4½oz butter
100g / 3½oz wholemeal flour
125g / 4½oz white flour
Filling
200g / 7oz pumpkin flesh
1 bunch spinach
200g / 7oz ham
3 eggs
2 tablespoons milk
55g / 2oz Gouda cheese
1. Preheat oven to 200ºC (400ºF). Grease a 23cm (9 inch) round baking tin. To make the shortcrust pastry, mix the egg with the melted butter. Add the flours and mix well. Press the pastry with your fingers into the base and sides of the prepared tin. Prick all over with a fork and chill for 15 minutes.
2. Cut the pumpkin flesh into chunks and cook in a steamer for five minutes. Process into a purée with a blender. Wash the spinach and place in a frying pan with a little water. Cover and cook over medium heat for five minutes. Cut the ham into pieces. Whisk the eggs lightly with the milk. Mix in the spinach, pumpkin and pieces of ham.
3. Fan bake the pastry for 10 minutes. Drop the oven temperature to 180ºC (350ºF). Pour the egg and vegetable mixture over the pastry base and sprinkle with grated Gouda cheese. Fan bake for 25 minutes or until just set and enjoy warm or cold.
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Chocolate yoghurt cups - [Fresh Start]
Makes 10
This recipe is indulgent yet actually quite healthy. Each cup contains little dark chocolate, which is good in small amounts as among other things, it happens to be a source of iron and magnesium. The filling has a delicious vanilla flavour and contains the goodness of yoghurt.
Ingredients
100g / 3½oz dark chocolate
100g / 3½oz Greek-style yoghurt
30g / 1oz sugar
1 teaspoon vanilla bean paste
1. Break the chocolate into pieces and melt in a bowl set over a pan of gently simmering water. Pour a thin layer of melted chocolate into ten small paper cases. Chill for 15 minutes or until set.
2. Mix the yoghurt with the sugar and vanilla bean paste. Spoon a little of this mixture into each chocolate cup. Chill and decorate with hundreds and thousands before serving if desired.
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