Another month is gone and I have not written another blog, what I have done though is experimenting with some old reliables, preparing and baking them in a new tasty way.
We eat quite a lot of dishes which do not contain any meat, although we are not Vegetarians, simply because we like vegetables.
We eat quite a lot of dishes which do not contain any meat, although we are not Vegetarians, simply because we like vegetables.
The two recipes I am sharing with you, I have tried out in the last weeks and they are simply a twist on old reliables! like the humble potato.
Potatoes are underrated and have been given a bad time by some "diets" as being the culprit of piling on the pounds. Nothing is further from the truth. One of the best balanced meal is the simple baked potato with cottage cheese. The following recipe is a more "up market" version of this and it tastes absolutely delicious
New potato bake
Ingredients.
Take 2 medium potatoes per Person
Cheese Mixture
1 pot of cottage cheese
100 ml single cream
3 eggs ( as free range as you can get)
50 g finely grated Parmesan cheese
Some fresh thyme and/or oregano
Some salt and pepper
Some grated Parmesan to put over the potatoes
A dozen approx. of cherry tomatoes
Method
1. Peel the potatoes and cut the top into a fan. Do not cut the potato through.
2. Put potatoes into a greased oven dish and sprinkle lightly with some olive oil.
3. Put potatoes into oven and bake at 175 C for approx. 20 tp 25 min, depending on your oven.
4. During that time prepare the cheese mixture, put all the ingredients into a bowl and mix thoroughly
5. Take the potatoes out of the oven and pour the cheese mixture slowly into the tin, being careful not to pour it over the potatoes.
6. Place the tomatoes between the potatoes and sprinkle the potatoes with the grated Parmesan .
7. Then put the dish back into the oven and bake for a further 20 to 25 minutes. If the top looks too brown, reduce the heat and bake until the mixture is set.
Serve with a green Salad. I use a cream dressing with Parmesan to compliment the potatoes.
( 3 Tbsp oil, 1 Tbsp cider or white wine vinegar, salt, pepper, 1/3 cup of single cream, 1 clove of garlic, 2 Tbsp finely grated Parmesan )
Note: this recipe for the dressing can be used also for Caesar Salad.
If you are cooking for a larger crowd you can add to the above the following Ratatouille .
Ratatouille with a difference
Usually the vegetables for the Ratatouille are quickly fried and then put into an ovenproof dish and baked for approx. 30 min. This recipe is different in that you prepare a base of onions and tomato puree and then layer the vegetables in an ovenproof dish on top of it. See the pictures. The amount and type of vegetables is up to your own personal choice. I like to use aubergine, gourgette, red and/or yellow pepper and mushrooms.
Fry the inions lightly in a little oil and put a tablespoon of tomato puree in and mix thoroughly around add the crushed garlic
Layer the base of an ovenproof dish with the onion mix and layer the vegetables, which are cut into thick slices, upright on top of the onion. Sprinkle with olive oil, black pepper and some salt.
Arrange some cherry tomatoes and some Mozzarella slices on top.
Bake for approx. 30 to 40 min depending on your oven at 175C
Serve with crusty bread or as accompaniment to the above potato pie. It tastes equally delicious with any grilled meat or roasts.
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