125 g (4 1/2 oz) butter
250 g Cheddar cheese biscuits
4 tbsp grated Parmesan cheese
113 g cream cheese
1 tsp French mustard
125 g Gruyere cheese, grated
3 medium eggs beaten
142 ml soured cream
250 g peeled prawns, chopped
1 tsp each chopped parsley and chives
4 spring onions, chopped
whole cooked prawns and herb sprigs to garnish
250 g Cheddar cheese biscuits
4 tbsp grated Parmesan cheese
113 g cream cheese
1 tsp French mustard
125 g Gruyere cheese, grated
3 medium eggs beaten
142 ml soured cream
250 g peeled prawns, chopped
1 tsp each chopped parsley and chives
4 spring onions, chopped
whole cooked prawns and herb sprigs to garnish
method
1. Melt the butter and crush the biscuits. Combine the butter, biscuit crumbs and 2 large spoons of the Parmesan cheese. Press onto the base and sides of a 20 cm loose bottomed flan tin. Chill for 1 hour.
2. Beat the cream cheese until soft, stir in the mustard, Gruyere cheese and remaining Parmesan. Gradually stir in the eggs. Fold in the soured cream, prawns, herbs and spring onions.
3. Spoon the mixture into the prepared flan case and bake in a preheated flan case and bake in a preheated moderate oven 180°C, 350°F, Gas Mark 4 for 40 to 45 minutes until golden brown.
4. Garnish with prawns and sprigs of herbs. Serve cold.
2. Beat the cream cheese until soft, stir in the mustard, Gruyere cheese and remaining Parmesan. Gradually stir in the eggs. Fold in the soured cream, prawns, herbs and spring onions.
3. Spoon the mixture into the prepared flan case and bake in a preheated flan case and bake in a preheated moderate oven 180°C, 350°F, Gas Mark 4 for 40 to 45 minutes until golden brown.
4. Garnish with prawns and sprigs of herbs. Serve cold.
serving amount
serves 8 - 10
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