125g white button mushrooms, sliced
250g asparagus, trimmed
1/2 cup each: plain Greek yoghurt, cream
6 large eggs
2 cloves garlic, crushed
1/4 cup finely chopped basil leaves
salt and pepper to taste
1 chargrilled red capsicum from a jar, thinly sliced
2 cups shredded gruyre cheese
METHOD
Preheat the oven to 180C. Brush the base and sides of a 21-23cm round springform cake pan and line the base with baking paper.
Brush the paper with oil. Wrap the outside of the pan with foil.
Heat the oil in a large frying pan. Saut the onion and mushrooms, until just tender.
Cut the asparagus into 5cm lengths. Cut thick stems in half lengthwise. Microwave until crisp tender.
Place the yoghurt, cream, eggs, garlic, basil, salt and pepper in a large bowl and whisk until well combined.
Pat the capsicum dry and add with the drained vegetables and cheese.
Pour the mixture into the prepared pan. Arrange some of the asparagus tips on top.
Bake for 1 hour until puffy and golden and the centre no longer jiggles when shaken.
Remove from the oven and cool for 10 minutes before removing from the pan.
Serve warm or at room temperature. - Serves 8
POTATOES FLORENTINE
INGREDIENTS
500g all-purpose potatoes, peeled
1 tbsp butter
1 shallot, diced
2 tsp plain flour
3/4 cup milk
75g tasty cheese, shredded
2 cups firmly packed baby spinach
4 eggs
1 tbsp milk
salt and pepper to taste
METHOD
Preheat the oven to 180C. Very thinly slice the potatoes and layer in a 4-cup baking dish. Sprinkle with 2 tablespoons of water.
Cover and microwave on high power for 5-6 minutes or until very tender. Drain.
Meanwhile, melt the butter in a small pan and saut the shallot, until softened.
Stir in the flour then slowly stir in the milk. Add the cheese. Pour evenly over the potatoes.
Microwave the spinach, until limp. Place on top of the cheese sauce.
Beat the eggs, milk and seasonings, until well combined. Pour over the potato. Bake for 30minutes, until puffy, golden and set.
Great served topped with crispy bacon or ham and diced tomatoes. - Serves 4-6
MICHAEL'S MUESLI TRIFLES
These are served in wine glasses.
INGREDIENTS
1 1/2 cups berries, sliced if large
1 cup each: vanilla bean yoghurt, natural muesli
whipped cream to garnish
METHOD
Place a 1/4 of the berries in the base of two wine glasses. Top with 1/4 of the yoghurt then 1/4 of the muesli. Repeat the layers. Chill for at least 1 hour.
Great served topped with whipped cream. - Serves 2
