Don’t be scared by the fairly long list of ingredients! The preparation is very simple and quick and the results are worth the try. For a special presentation try this recipe using individual ramekins, just remember to readjust the cooking time as they will cook a little faster.
1 teasp Massel Chicken Style All Purpose Bouillon & Seasoning
1 teasp Massel Beef Style All Purpose Bouillon & Seasoning (remember all Massel products are all vegetable)
10 oz low fat ricotta
1 cup low fat milk or low fat soy milk
1x 1/2 lb frozen chopped spinach
1x 5 oz frozen baby peas
Olive oil spray
2 tbsp grated parmesan cheese
1 tbsp bread crumbs
1 teasp butter
1 handful of pine nuts (optional)
1 bunch rocket lettuce
1 big and ripe tomato, chopped
Freshly ground black pepper to taste
Pre-heat oven fan forced to 375 degrees F. or normal to 410 F.
In a bowl, combine well the first seven ingredients.
Spray baking dish with olive oil.
Distribute the ricotta mixture evenly into the baking dish.
Mix breadcrumbs and grated parmesan cheese.
Sprinkle the top of the flan with the mixture, dot the surface with the butter and the pine nuts.
Place in the oven for about 30 minutes, until a light brown crust has formed, the flan looks nice and puffy and the pine nuts lightly toasted.
Serve on a bed of rocket salad and tomato slices, sprinkled with balsamic vinegar and freshly ground pepper.