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Ingredients
Goat's cheese flans and leeks
- unsalted butter, softened, for greasing
- 40 g plain flour, plus extra for dusting
- 130 g full cream milk
- 140 g fresh goat's cheese
- ½ tsp salt
- 2 eggs, separated
- 500 g water
- 300 g leeks, white part only, cut into pieces (5 mm)
- 50 g red capsicums, cut into small pieces (1 cm)
Yoghurt sauce
- 60 g fresh goat's cheese
- 125 g plain yoghurt
- 6 fresh chives, chopped
- 2 - 3 pinches salt
- 2 pinches ground pepper, adjust to taste
- Nutrition
- per 1 portion
- Calories
- 1089 kJ / 260 kcal
- Protein
- 13 g
- Carbohydrates
- 18 g
- Fat
- 14 g
- Fibre
- 2.5 g
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