50 g (2 oz) butter
75 g (3 oz) plain potato crisps (preferably
unsalted), crushed
50 g (2 oz) water biscuits, crushed
175 g (6 oz) full fat soft cream cheese
175 g (6 oz) roquefort cheese
3 eggs
200 ml (7 fl oz) single cream
10 ml (2 tsp) grated onions
2.5 ml (1/2 tsp) dried rosemary
freshly ground pepper
gherkins, to garnish
75 g (3 oz) plain potato crisps (preferably
unsalted), crushed
50 g (2 oz) water biscuits, crushed
175 g (6 oz) full fat soft cream cheese
175 g (6 oz) roquefort cheese
3 eggs
200 ml (7 fl oz) single cream
10 ml (2 tsp) grated onions
2.5 ml (1/2 tsp) dried rosemary
freshly ground pepper
gherkins, to garnish
method
1. Melt the butter in a pan and stir into the crisp and biscuit crumbs. Press over the base of a 23 cm (9 inch) flan dish. Cover and chill.
2. Beat the cheeses together until smooth, then beat in the eggs, cream, onion, rosemary and season with pepper.
3. Pour the cheese mixture into the flan case and cook at 180°C (350°F) mark 4 for about 40 minutes, or until well risen, just set and golden brown. Serve warm (not straight from the oven) garnished with gherkins.
2. Beat the cheeses together until smooth, then beat in the eggs, cream, onion, rosemary and season with pepper.
3. Pour the cheese mixture into the flan case and cook at 180°C (350°F) mark 4 for about 40 minutes, or until well risen, just set and golden brown. Serve warm (not straight from the oven) garnished with gherkins.
serving amount
serves 4
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