This Leek
Zucchini & Potato Bake turned out really well. But I tried to do it again from memory a few
days later and it was a disappointment.
I guess there's something to be said for recipes after all!
Ingredients:
2 small potatoes parboiled and sliced
3 zucchinis sliced roundways
2 leeks, washed and sliced
¼ small white onion
1 small home-grown red chilli
Crème fraiche (or cream)
Grated cheese (edam)
Parmesan cheese
Knobs of butter
Chilli oil (or olive oil)
Method:
Parboil your potatoes – I sliced them first – boil for
about 5 minutes in salted water
Lightly sauté the zucchinis, leeks, chilli and onion
Brush a lasagne dish with chilli oil. Put in the veggies in layers, potato first. Season each layer as you go. Make every 3rd layer (and the top)
a mix of the crème fraiche and cheese.
Pop your knobs of butter on top and bake in a moderate
oven for 35 minutes.
Yes, recipes do help us to remember things. I want to try this one, sounds good.
ReplyDeleteI like the sound of this layered casserole. Perfect for cooler weather.
ReplyDeleteI am always needing to pull out recipes to. Make things, even though I have prepared them many time so before. Well this sure looks good and I would eat it!
ReplyDeleteIt does look tasty. I like the combination of ingredients. ;-)
ReplyDelete