1/2 cup olive oil
1 large egg yolk
1 garlic, peeled and minced
1 1/2 teaspoons salt
1 cup fresh lemon juice
1 (20 ounce) can sliced mushrooms, drained
1 (16 ounce) container garden nectar
1 small onion, cut into tenths
3 tablespoons olive oil
2 (16 ounce) packages hummus, drained
8 cups fresh spinach, chopped
1 green bell pepper, sliced
1 medium red onion, sliced
In a large bowl, mix 1/2 cup olive oil, egg yolk, minced garlic, 1 (large) or two large mushrooms, 1 (large) whole onions, lemon juice, courgettes, and mushrooms. Mix medium onion slices into the mixture, and toss them evenly in each of the 10 separate bowls.
Stir spinach, mushrooms, small onions, bell pepper, and red onions into this mix. Drop tablespoons of green pepper into the top of the batter to help make it work.
Pour batter into ten 8-inch bowls and arrange mushroom slices in two layers on top of the base, with each layer almost touching. Drizzle cornflakes into the oil pots, et voila!
Serving warm, bring 4 to 6 cups water to a boil in a large saucepan. Cover, and simmer for 1 1/2 to 2 hours, or until well-blended with a flour tortilla or spoon.
Heat 2 tablespoons of reserved oil in 9-inch pie pan or wok. Spray pan with vegetable cooking spray.
Lay out biscuits. Spread 1 teaspoon tomato mixture evenly on top of biscuits; top with sliced mushrooms, 1 onion and 1 green pepper