Everything old is new again.
This vegetable and cheese bake is as ancient as the hills. The flavour is so full of nostalgia it’s like coming home, but to all new décor, with this version. The new addition of layers of nuts and seeds, and the accompaniment of tahini, avocado and lemon juice, completes it as if that’s the way it was always meant to be...
Ingredients
200g sweet potato, peeled, grated and drained of all liquid
100g red capsicum, grated and drained of all liquid
1 onion, grated and drained of all liquid
230g potatoes peeled, grated and drained of all liquid
125g frozen spinach, thawed and drained of all liquid
1 packet (10gm) chives, chopped finely
1 carrot, grated
3 cloves garlic, crushed
1 handful continental parsley, finely chopped
100g grated feta
50gm grated parmesan cheese
100gm grated mozzarella cheese
100gm grated cheddar cheese
3 eggs
1 cup plain flour
1 teaspoon baking powder
Salt and pepper to taste
Olive oil spray
7 remnant dishes
Seeds and nuts
I used:
Sunflower seeds
Pumpkin seeds
Crushed pistachios
Crushed hazelnuts
Pine nuts
Method
Preheat oven to 180C
In a large bowl mix all veggies together
Add cheeses and eggs
Stir in flour, baking powder, salt and pepper
Divide mixture into remnant cups up to half way
Sprinkle with your choice of seeds or nuts and top with veggie mixture
Repeat until you used up all vegetable mixture
Spray tops of mixture with olive oil and bake for approx 45-50 min
Decorate with seeds and or nuts, serve with avocado, lemon juice and tahini
Enjoy,
Nava.
PS - I love hearing from you! Let me know how it went and feel free to share your pictures.
