Recipe - Vegetable And Cashew Nut Flan

250 g Shortcrust pastry; (8oz)
3 tablespoon Cornflour
600 ml Soya milk; (1 pint)
Salt and freshly ground
black pepper
175 g Frozen mixed vegetables;
(6oz)
125 g Ground cashew nuts; (4oz)

Preheat the oven to 190 C, 375 F, Gas Mark 5.

On a lightly floured surface, roll out the pastry and use to line a 20cm (8
inch) flan ring. Bake blind in the preheated oven for 1015 minutes.

Meanwhile, in a bowl, blend the cornflour and a little of the milk to a
smooth paste. Heat the remaining milk in a saucepan until it reaches
boiling point, then pour it into the cornflour mixture, stirring well.

Return the mixture to the saucepan, bring to the boil, then reduce the heat
and continue to cook until thick and smooth, stirring continuously. Add
seasoning to taste.

Stir in the mixed vegetables and 50g (2oz) ground cashew nuts. Spoon into
the cooked flan case and sprinkle over the remaining cashew nuts.

Return the flan to the oven and cook for a further 1520 minutes, until the
topping is golden brown.

Converted by MC_Buster.

NOTES : A quick and easy filling vegan supper.

Converted by MM_Buster v2.0l.