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Tesco Organic Spring Onions 100G

€1.45 (€14.50/kg)

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Product Details

Per 80g

  • Energy

    92kJ
    22kcal
    ,1% " of your " GDA
  • Fat

    0.4g
    ,1% " of your " GDA
  • Saturates

    <0.1g
    ,<1% " of your " GDA
  • Sugars

    2.2g
    ,2% " of your " GDA
  • Salt

    0.1g
    ,<1% " of your " GDA

of the reference intake*

Typical values per 100g: Energy 116kJ / 28kcal

Organic Spring Onions 100g

Delicately tangy, finely slice into stir fries and salads for extra bite.
Organically grown


Pack Quantity

100g


Recipes

Cheddar and spring onion tart Ingredients: 250g shortcrust pastry 1tbsp olive oil, plus extra for drizzling 1½ bunches spring onions, trimmed, sliced into 3cm (1¼in) lengths 1tsp Dijon mustard 200g Creme Fraiche 3 large eggs, beaten 150ml (¼ pint) milk 100g (4oz) Finest Vintage Farmhouse Cheddar, grated 3tsp fresh tarragon leaves, chopped 220g cherry tomatoes on the vine, taken off the stems, halved Method: Roll out the pastry on a lightly floured surface and line a 22cm (8½in) round x 2.5cm (1in) deep, loose-bottomed fluted flan tin, gently pressing the pastry into the flutes on the sides. Trim the pastry edges (see Cooking tips). Prick the base lightly with a fork, then chill for 10 minutes. Preheat the oven to gas 6, 200℃, fan 180℃. Line the pastry case with foil, fill with baking beans, put on a baking sheet and bake for 20 minutes until the pastry has set. Remove the foil and beans and bake for another 5 minutes, until the pastry is turning pale golden. Meanwhile, prepare the filling. Heat the oil in a frying pan. Add the spring onions and stir fry for 3-4 minutes until softened and tinged browned but keeping their fresh colour. Blend the mustard and crème fraîche together, then gradually mix in the eggs. Stir in the milk, then season with a little salt and a grinding of pepper. Tip all but a handful of the cheese and all the spring onions into the cooked pastry case. Scatter over 1½tsp of the tarragon. Pour in the egg mixture then scatter another 1½tsp of tarragon and the rest of the cheese on top. Put the tart in the oven then lower the heat to gas 5, 190℃, fan 170℃. Bake for 25-30 minutes, until softly set. Remove and let the tart sit for about 15 minutes. While the tart is resting, lay the halved tomatoes on a baking tray cut-side up. Drizzle with a little oil, scatter over the rest of the tarragon and a grinding of pepper. Roast for about 8-10 minutes, or until just starting to burst. Serve on salad leaves with the tart. To Serve: 6 For more great recipes, visit www.realfood.tesco.com/recipes


Usage Count

2 Servings


Preparation and Usage

Wash before use


Return To

Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,
U.K


Ingredients

Spring Onion


Storage

Keep refrigerated.

Nutrition

Nutrition
Typical Values100g containsPer 80g
Energy (kJ)11692
Energy (kcal)2822
Fat (g)0.50.4
Carbohydrate (g)32.4
Sugars (g)2.82.2
Fibre (g)1.51.2
Protein (g)21.6
Salt (g)0.10.1




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