Monday, 10 November 2014

Courgette and mushroom rarebit with sauteed potatoes

Quite late home, and no clear idea what to make for tea - this emerged, and was tasty.

We love baby roasties - or home baked chips, but I wanted to speed them up, so I zapped them (chopped) in the microwave first, then shallow fried them while the oven heated up - then finished them for 20 minutes in the oven.

The courgette, mushroom bake started out as an idea for mushroom rareabit with griddled courgettes - but ended up all in the same dish with the eggy cheesy mixture over the top.  It worked though!  What to call it?   No idea!

Baby roasties

Chop potatoes into bite sized pieces.  Microwave for 2 minutes, toss, microwave for a further 2 minutes.

Shallow fry in hot olive oil.  Toss, when a bit browned transfer to over dish and bake with the veg.

Courgette and mushroom rarebit

Cur 2 courgetted longways into 3.  Gently fry in olive oil until the crunch has gone and there's a little colour on them.

Meanwhile, put 4 field mushrooms, gil side up in baking tray greased with olive oil.

Bake for 10 minutes.  Turn mushrooms over, add courgette strips.  Bake for 10 more minutes.

Grate some cheddar and mix with 4 beaten eggs.

Slice 2 tomatoes.

Turn beg over in the baking dish. add tomatoes to the top.  Bake again for 10 minutes.

Shred some basil.

Sprinkle basil onto veg, and top with cheese and egg mixture.  Bake for 12 (ish) minutes until top is golden.

Serve and scoff!

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