Wholemeal Carrot and Pecan Flan

Recipe serves 6.

Ingredients:

1/2 cup wholemeal self-rising (raising) flour
1/2 cup all-purpose (plain) white flour
3 ounces (90 g) butter
2 tablespoons brown sugar
1 egg yolk
1 tablespoon water, approximately
Filling:
2 cups finely grated carrot
2 tablespoons all-purpose (plain) flour
1/2 cup pecans
1/2 cup sultanas
3 eggs, lightly beaten
1/3 cup brown sugar, lightly packed
3 ounces (90 g) butter, melted
1/3 cup golden syrup
2 teaspoons lemon juice

Method:

1. Sift flours into bowl, rub in butter, mix in sugar, add egg yolk and enough water to make a stiff dough. Press dough with fingers evenly over side and base of deep 8 inch (20 cm) flan tin, refrigerate 30 minutes.
2. Pour filling into crust, decorate with pecans. Bake in moderately hot oven 15 minutes, reduce heat to moderate, bake further 30 minutes, reduce heat to moderate, bake further 30 minutes, or until filling is set. Serve warm or cold with cream.
Filling: Toss carrot in the flour. Reserve 9 pecans for decorating top of flan, chop remaining pecans coarsely, add to carrots with sultanas, eggs, brown sugar, butter, syrup and lemon juice, mix well.

Tomato Flan

This savory flan made with fresh tomatoes has an authentic Italian flavor and is an impressive lunch dish or vegetarian meal. Recipe serves 6.

Ingredients:

Pastry:
1 1/4 cups all-purpose (plain) flour
1 teaspoon dried thyme leave
1 teaspoon dried sweet basil leaves
1/2 teaspoon salt
3 1/2 ounces (100 g) butter
2 tablespoons iced water
Filling:
2 tablespoons olive oil
4 red peppers (capsicums), cut into thin strips
1 medium carrot, sliced
Ground black pepper
Topping:
5 ripe plum tomatoes
15 black olives, pitted and halved
4 cloves garlic, thinly sliced
2 tablespoons oil
1 teaspoon dried thyme leaves
1 teaspoon dried sweet basil leaves

Method:

1. To make the pastry: Place flour, thyme, basil, salt and butter cut into cubes in a food processor. Process until it resembles fine breadcrumbs. With the motor running, add enough iced water for the pastry to form a ball. Cover with plastic food wrap and refrigerate for 30 minutes. Roll out pastry and line a 10 inch (25 cm) flan tin. Bake blind at 350 degrees F (180 degrees C) for 15 minutes.
2. For the filling: Heat oil in a fry pan. Add the peppers, onion and black pepper. Cover and cook for 30 minutes over low heat, stirring occasionally. Allow to cool to room temperature.
3. With a slotted spoon, spoon the filling into the pie shell. Don't use any of the liquid.
4. For the topping: Halve the tomatoes, scoop out the center and slice in halves again. Arrange decoratively with the olives. Combine the garlic and oil and sprinkle over the top along with the pepper, thyme and basil.
5. Bake in a 375 degree F (190 degree C) oven for 35 minutes. Let stand for 10 minutes before serving.

Rhubarb and Passion Fruit Flan

A creamy, custard-like topping hides the sweet stewed rhubarb and passion fruit filling in this irresistible baked dessert that's ever so easy to make. Serve with whipped cream, if desired. Recipe serves 4.

Ingredients:

3 ounces (90 g) butter, melted
1 1/2 cups sweet cookie (biscuit) crumbs
1/2 pint (300 ml) carton thickened cream
1/3 cup milk
3 eggs, lightly beaten
2 tablespoons caster sugar
1 teaspoon vanilla essence
Filling:
2 cups chopped fresh or frozen rhubarb
2 passion fruit
1/2 cup caster sugar
1/2 cup water

Method:

1. Combine butter and cookie crumbs in bowl. Press evenly over base and side of deep 9 inch (23 cm) flan tin. Bake in moderate oven 5 minutes; cool.
2. Spread filling over crust. Combine cream, milk, eggs, sugar and essence in bowl, beat with fork; pour over rhubarb. Bake in moderately hot oven about 30 minutes or until golden brown and set. Stand 10 minutes before serving.
3. Filling: Combine rhubarb, passion fruit pulp, sugar and water in pan, simmer, uncovered, about 15 minutes or until liquid has reduced and thickened; cool.