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Digital Subscriptions > Delicious Magazine > May 2016 > LOOSE ENDS

LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas

MEMBRILLO

FROM QUINCE GLAZED CHICKEN FILLET SKEWERS P80

MEMBRILLO CHEESE ON TOAST

Toast a slice of good quality bread. Meanwhile, warm the membrillo in a pan, then spread it over one side of the toast. Top with cheese, such as brie or goat’s cheese, then grill until the cheese has melted.

CHEESE TART

Spread warmed membrillo (see above) over the base of a blind-baked tart case, then fill with a mixture of eggs, cream/milk and grated cheese (for a 20cm tart case you’ll need about 3 eggs, 300ml cream/milk mix and 180g grated cheese). Bake at 180°C/160°C fan/gas 4 until set.

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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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