BABOOTIE WITH LIQUIGEN
24th June 2020
FAT: 29.64g PRO: 10.25g CHO: 8.14g Kcals: 340
Ingredients
- 24g Spring onions, bulbs and tops, raw
- 40g New potatoes, average, raw
- 4g Butter
- 20g Cucumber, raw, flesh and skin
- 20g Tomatoes, standard, raw
- 40g Mushrooms, white, raw
- 24g Lamb, mince, raw
- 30g Eggs, whole, raw
- 40g Liquigen
Instructions
- You will also need 1/2 teasp curry powder & Turmeric. Some black pepper & a bay leaf (optional)
- Boil potato till just done.
- Chop mushrooms,onions & Potato
- Pre-Heat oven to 170c/Fan 150c/Gas 4/5
- Melt the butter in frying pan stir in the curry powder & tumeric & mince fry for a few minutes add chopped mixture.
- Stir in 30mls of water with a little salt
- Place in an ovenproof dish cook for 10 mins.
- Mix the egg, Liquigen & black pepper. Pour on top & place bayleaf on top if using
- Bake until the custard is set & golden. Remove Bayleaf before serving
- Chop the tomato & Cucumber and serve as a side salad
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CLICK HERE FOR DISCOUNTS.