This recipe was given to me by a very nice French lady that I met at a dinner party last week. The ones she made were bite sized and absolutely delicious! I thought I would try them as a full sized appetizers with saffron sauce, to be included at my next dinner party. Worked. Thank you Laurence!
Finally snowed last night. So of course I asked Jade if she wanted to walk the dog this morning. Mommy Dearest 🙂
This is a very easy recipe. A microwave is involved and the saffron sauce can be made while the flans are baking.
Red Pepper and Feta Flan with Saffron Sauce
1 large red bell pepper cut in half
1 onion, minced
2 garlic cloves, crushed
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 tbsp cornstarch
3 ounces cream
3 ounces feta, cut into four squares
2 tbsp butter
2 shallots, chopped
1/2 cup white wine
1 tsp dijon mustard
1/2 tsp saffron
1 cup cream
Salt and pepper
1 tomato, seeded and chopped
2 tbsp chives, chopped
Microwave the pepper for about 6 minutes, then blend in a food processor or blender and allow to cool. Add the onion, garlic, olive oil and blend. Add the eggs, salt, pepper, the cream mixed with the cornstarch and blend until smooth.
Pour the mixture into 4 ramekins, dropping a square of feta into each. Fill a baking pan half way up with water and put the ramekins inside(bain-marie). Bake the flans in a preheated 350 degree Fahrenheit oven for 35 minutes.
While the flans are baking, saute the shallots in the butter until soft, add the wine and reduce the liquid by half. Add the mustard, saffron, cream, salt and pepper and bring to a boil. Remove from flame and add the tomato and chives.
To serve, unmold the the flans onto serving plates and pour the saffron sauce over.