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Cheese and Vegetable Gratin

March 15, 2012

Homemade Veggie Goodness

Though I use shortcuts I always feel that’s it’s better to make certain things yourself like your own breadcrumbs, because then you can use different types of breads.  I used soya and linseed bread (one of my favourites) and to make the dish  crunchier (as it is quite soft and wet) I would add seeds to the top or even make a base of lentils.  I added extra herbs to my vegetables to give the dish a nice fragrance.  My kitchen ended up smelling great.

Prep Work

Prep work in the kitchen is can be quite frustrating and takes up a lot of time if you are a rookie at knife skills.  My tip is when doing prep work listen to some music, study or listen to radio 4.  It makes chopping and prep more enjoyable and relaxes you.  Be careful not to chop off your fingers  and always check for tips on how to chop certain vegetables as some skins will cause the knife to slip.

This recipe was adapted from ‘The Best Of Sainsbury’s Vegetarian Cooking’ (Reed International Books Ltd, 1992).

Ingredients:

2 tbsps Sunflower Oil, 2 Onions (peeled and chopped), Garlic Granules, 2 Medium Courgettes chopped into small slices, 2 tbsps chopped Parsley, salt and pepper, 2 tbsps Mixed Herbs, 1 tsp Rosemary, 3 large Tomatoes (skinned and sliced), 25g Butter, 25g Wholemeal Flour, 300ml Skimmed Milk, 125g grated Cheddar Cheese, 1 tbsp Breadcrumbs (homemade from seeded bread/ or you can just buy wholemeal breadcrumbs.

Method:

1. Heat the oil in a pan or wok.
2. Add the onions and fry until soft.
3. Add the courgettes and after a few minutes season with the herbs and pepper to taste.
4. Cook for about 7 minutes and stir every so often.
5. Put half of the mixture in a dish and layer with tomatoes. Put on the oven at 180 degrees C/ Gas mark 4/
6. Spread out the rest of the onion and courgette mix.
7. Melt the butter in a saucepan, stir in the flour.
8. Remove from the heat and add the milk, blend.
9. Bring the sauce to the boil and keep stirring untilt he sauce gets thick.
10.  Add half of the cheese and some pepper.
11. Taste and when it is at the right consitency pour over the courgette and onion mix.
12. Sprinkle on the remaining cheese and bread crumbs.
13. Bake for 30 minutes.

Saffy’s Top Tip

Use the left over juices to make a gravy or a stock for a vegetable and fish pie 🙂

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