Tartex Recipes: Complete meals

Red Pepper Flan(serves 4)

Ingredients: 4tbsp Tartex red pepper pate, 1 chopped onion, 2 eggs, 125ml skimmed milk, 75g grated cheese, salt and pepper, 1 red pepper sliced, shortcrust round pastry case.

Preparation: Lightly fry the onion. Spread pate over pastry case. Place onion on the top. Beat together the eggs and milk and pour into the case. Arrange slices of red pepper on top and sprinkle with cheese. Bake in a pre-heated oven at 200° C. Garnish with parsley and serve with salad.

Stuffed Peppers

Ingredients: 2 large red or green peppers, 50g rice, 1 small onion, 1 small celery stick, 3 mushrooms, 1/2 red or green pepper, 40g walnuts, 40g sweetcorn, 2 large tbsp low fat cream cheese, 1 large tbsp Tartex red pepper pate, vegetable oil.

Preparation: Wash the rice and cook in boiling salted water for 20 minutes. Cut the tops off the peppers, de-seed and cook for 4 to 5 min. in boiling water. Chop the onion, celery, mushrooms and pepper finely. Chop walnuts roughly. Lightly fry all vegetables in a little oil for 3 to 4 min. Mix together the cream cheese and Tartex. When the rice is cooked, add the fried vegetables and walnuts and mix thoroughly, then combine with the cream cheese and pate. Drain the peppers, trim the bases so they stand up on the plate, till with the mixture and put the lids back on top. Serve with salad.

Banana Souffle(serves 4)

Ingredients: 1 green, 1 red, 1 yellow paprika, 1 leek, 2-3 bananas, 100g Tartex herb pate, 1 teasp salt, 200g grated cheese

Sauce: 2 tbsp butter, 2 tbsp wheat flour, 1 1/2 teasp curry powder, 400ml clear soup

Preparation: Halve, de-seed and cut peppers into strips. Wash and slice leek. Peel and slice bananas. Grease ovenproof baking tray and fill alternatively with vegetables and bananas, Tartex and salt.

Prepare sauce with melted butter adding flour and curry powder. Stir in clear soup and cook for 3 min. Add several tbsp water over vegetables before pouring sauce over them. Sprinkle with grated cheese and bake the souffle at 200° C for approx. 30 min. Serve with bread or rice and salad.

Potato Gratin(serves 4)

Ingredients: 6 medium sized potatoes, 150g celery, 2 onions, 200g Tartex herb pate, 200ml single cream, 1 teasp oregano, 1 teasp salt, breadcrumbs, butter knobs

Preparation: Peel potatoes and celery. Cut potatoes and celery into sticks (most convenient with food processor). Peel and slice onions. Fill baking dish alternatively with potatoes, celery, onions, and Tartex. Top with potatoes. Season cream with oregano and salt, pour over it. Cover with breadcrumbs and top with butter knobs. Bake at 225° C for approximately 40 min. Serve with salad or crudites.