Monday, June 14, 2010

Roots Bake

I also served this along with Garden Brunch Bake with steaks/snags for the BBQ lunch with friends, and by the end of lunch, all were gone except for a couple of snags!

From Food Box
2 large potatoes
2 med parsnips
2 med swedes
1 med white sweet potato/kumera

From fridge
200ml single cream (I used leftover buttermilk from butter making other day)
105ml milk
75g grated cheddar cheese (I used a mixture of cheddar and pecorino cheese)
2 garlic cloves (being lazy, I just used the minced garlic in jar - organic Jensen's, of course)

From pantry
butter/olive oil for greasing
1 teaspoon grated nutmeg (I used half teaspoon powdered nutmeg)
sea salt and black pepper

To create
Peel all the vegies, and cut them into thin slices (I got the V-Slicer so it was a job done quicker). Place the sliced vegies into a steamer and steam till soft, approx 5 - 10 minutes and let it cool.

Meanwhile, put cream (buttermilk) and cream in a heavy pan, add garlic and bring to boil over a medium heat. Remove from heat and let stand to room temperature for about 10 minutes (this is to allow the flavour of garlic to infuse into the cream mixture).

Preheat oven to 180 degrees/160 degrees fan-forced. Have the shallow baking dish greased with butter or oil. Arrange the steamed sliced vegies in layers in the dish, sprinkle each layer with nutmeg, salt and pepper.

Pour in the cream mixture in the dish and press down the vegies into the liquid.

Cover the dish with baking paper and bake for 45 minutes.

Then remove the baking paper from dish and sprinkle cheese over the vegies in an even layer.

Return the dish to the oven and bake uncovered for a further 20-30 minutes, or until the vegies are tender and the topping is golden brown.


I tweaked this recipe from: the Organic Cookbook by Ysanne Spevack (Lorenz Books: 2006)

Garden Brunch Bake

I baked this yesterday for an informal BBQ lunch with friends and it went very well with both adults and kids!

From Food Box
1 cup leek, diced
6 cups fresh Kale and English Spinach, chopped
2 cups fresh Broccoli, finely chopped (I used hand food processor for this)
1 teaspoon/clove of garlic
1 whole tomato, diced (I used hand food processor for this)

From pantry
2 teaspoons of oil
5 whole eggs
1/2 cup whole wheat flour (I used plain flour here as I've ran out of wholewheat flour)
1/4 teaspoon salt
1 dash pepper

From fridge
2 tablespoons Parmesan cheese, grated

To create
Have the oven preheated to 180 degrees or 160 degrees for fan-forced, and get the serving pan/tray lined with baking paper and spray all over with cooking oil.

Heat the oil in large frying pan over medium heat, add leeks and cook until translucent. Then add the chopped green vegies and put in some water if it looks dry. Cook for 3-4 minutes (it can be covered or just keep stirring like I did) until vegies are bright green and limpy enough. Add garlic and stir through then remove from heat.

In a large mixing bowl, beat 5 eggs then whisk in flour, salt and pepper. Stir in tomato and cooked vegies.
Pour the mixture into the prepared pan. Sprinkle with grated parmesan cheese and bake for thirty minutes, or until the centre is set. Remove from oven and serve warm or at room temperature.


I got this recipe from:  Garden Brunch Bake - Tasty Kitchen