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Cheesy Mushrooms
Harvest Vegetable Soup
Rich Herby Cheese Biscuits
Tuna & Courgette Lasagne
Cheesy MushroomsSERVES 4
METHOD 1 Place the mushrooms in a buttered ovenproof dish. Mix the pate, garlic and breadcrumbs together. Fill each mushroom with the mixture and sprinkle the cheese on top. Dot the butter over and bake at 180°/350°/Gas Mark 3 for 20-25 minutes. 2 Garnish with parsley and serve with hot French bread. Harvest Vegetable SoupSERVES 4-6
METHOD 1 Melt the butter and fry the carrots, onion, potatoes and green pepper until softened. Add 450ml (¾ pint) of water, lentils, salt, pepper and bay leaf. Simmer for 30 minutes. 2 Mix the flour with a little of the milk and gradually blend in the rest. Stir well into the soup until it thickens. Simmer for 5 minutes, then stir in 75g (3oz) of the cheese. 3 Pour into a serving dish, sprinkle with the remaining cheese and garnish with croutons. 4 Serve immediately. Rich Herby Cheese Biscuits
METHOD 1 Place the butter into a bowl, gradually fold in the cheese and stir in the cream. 2 Sift together the salt, flour and baking powder and mix into the cheese mixture. Knead the dough until smooth, wrap in cling film and chill for 15 minutes. 3 Roll out the dough on a lightly floured surface and cut out shapes with a biscuit cutter. Place the biscuits on greased and lined baking sheets. Brush them with egg yolk and sprinkle some with sesame or poppy seeds. 4 Bake the biscuits in a preheated oven at 200°/400°/Gas Mark 6 for 10-12 minutes until crisp and golden. While hot transfer to a wire tray to cool. Tuna & Courgette Lasagne
METHOD 1 Place tomatoes in a pan with seasoning, garlic, onion and courgettes Bring to the boil and simmer for 10 minutes. Add blended cornflour and flaked tuna. 2 Place half the mixture in the base of an ovenproof dish. Cover with half of the lasagne. Repeat layers. 3 Add 75g/3oz cheese to the white sauce, season to taste. Pour the sauce over the lasagne. Sprinkle with the remaining cheese. 4 Bake at 200°/400°/Gas Mark 6 for 30 minutes. Serve garnished with tomato wedges and watercress. |