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Courgette & Parmesan Bake (Serves 6)

This recipe is very 'user friendly' and works well with root veg like carrots or parsnips or a mixture of both with the courgettes. Just don't try and add any stronger flavoured herbs or spices - it detracts from the freshness and flavour of the vegetables.
4 oz plain Wholemeal Flour -
4 large Free-Range Eggs
4 fl oz light Olive Oil
12 oz green or yellow Courgettes, grated
2 1/2 oz Vegtarian Parmesan Cheese, grated
tablespoon Fresh Thyme leaves or teaspoon dried
Sea Salt and ground Black Pepper

Sift flour into mixing bowl, making sure you also add any bran that is left in the seive after sifting, and add thyme, salt and pepper and make a well in the centre. In a another bowl, measure in the oil and eggs, then beat until well mixed and gradually whisk into flour. Add grated courgettes and parmesan and mix together using a metal spoon until really well mixed. Put mixture into a baking dish - I use a round one that is 9" across and 1" deep. Place on middle shelf in pre-heated oven - 375F/180C - for around 35 - 40 mins until golden brown and firm. Allow to stand for around half an hour before serving - nice with a crunchy baked potato and salad.

Scrummy Potato Salad with Gluten-Free French Dressing

450 g Waxy Potatoes
6 tablespoons of Olive or Vegetable Oil
2 tablespoons White Wine Vinegar or Cider Vinegar
1 tablespoon chopped Parsley
1 tablespoon chopped Chives
1 teaspoon Caster Sugar or Honey
4 Spring Onions finely chopped
teaspoon Salt
teaspoon Ground Black Pepper

1.Peel potatoes and boil until just cooked. Drain and allow to cool slightly then cut into medium slices into a bowl. Add Parsley, Chives and Spring Onions and mix into potatoes.
2.Put French Dressing ingredients Oil, Vinegar, Honey or Sugar, Salt and Pepper - into a screw top jar, close lid and shake until mixed, or whisk ingredients together in a pouring jug.
3.Pour dressing on to potatoes, and mix to coat them well.
4.Taste for seasoning and adjust if required.
5.Store in a cool place or refrigerator

This potato salad can be eaten at any time of day, with almost anything except cream buns!

Gluten-Free Buckwheat Savoury.

6ozs Buckwheat grains
2 diced Carrots
1 sliced Onion
2 pints Vegetable stock
Pinch Sea Salt
Pinch Black pepper.

1. Put 1 cup of stock in large saucepan with lid, add sliced Onion, bring to boil and simmer until tender. 2. Add Carrots, Buckwheat , rest of Stock, Salt and Pepper to cooked Onion. 3. Cover with lid and simmer for 15 to 20 minutes until all the stock has been absorbed and the Buckwheat grain is soft.

Good served with Roast Tomatoes, Tinned Tomatoes or a fresh Tomato Salad or even on its own. It will freeze in portions when cooled.

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Debbie Poole     Tel: 01738 710660    Mob: 07544211467

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