View Full Version : Veggie Sunday Lunch
I have my veggie friends coming for Sunday lunch this weekend. I want to do something a bit special as we are going to talk them into being Maisie's first babysitters :wik: . I am going to make the white chocolate and bailey's cheesecake from the cheesecake thread (thanks AG) but am a bit stuck for a starter and main course. I love Cranks veggie food, but they eat that all the time so I want to do something a bit different. Any ideas are most welcome.
I am going to make the white chocolate and bailey's cheesecake from the cheesecake thread (thanks AG)
I got this recipe from AG too, and honestly, it's amazing! You probably won't believe that you actually made it :clap:
I had a birthday dinner for my sister last weekend. Half of the folk were veggie, half weren't. I wanted to cook something for each - that was similar, but obviously appropriate to meat or non meat!
I cooked "cobbler" - chicken and leek for the non veggie, and cooked an oven roasted ratatouille for the veggies - and put the same herby scone topping on the top.
I can do a recipe if you're interested. Both dishes went down really well, and most folk asked for more!
Ooh, yes, would love the ratatouille cobbler recipe please.
Thanks very much. :ellie:
Okey doke; please bare with me, as I made the ratatouille up as have cooked it a lot. So add/remove to it what you wish. I don't usually make it as wet as this, but added plenty tinned tomotoes else I though dish would be too dry with scone topping.
An aubergine - cut into chunks
A corgette - sliced
Red and orange pepper - sliced
A large red onion - cut into chunks
5 or 6 fresh tomatoes - cut into chunks
2 tins whole plum tomatoes
fresh basil leaves
fresh ground black pepper
Put all above ingredients into a large roasting dish. Mix them all together so the juice of the tinned tomatoes covers all veg. Drizzle with a little olive oil.
Roast on medium oven (150 degree C) for about 3/4 hour - stirring over once to stop top veg getting too crispy.
I always oven roast ratatouille rather than stove top as I think it has a better flavour and texture, but you can always do this in a pan on the stove, rather than in the oven, if you want. You can also make the sauce hours before, or the night before, if you want to pre-prepare.
Cobbler topping (i.e. scone)
Plain flour 285g
baking powder 2 tsp
Butter or marg 85g
Milk (or soya milk if you prefer) 5 tbsp
Good hand full fresh chopped herbs - we used thyme
Mix flour and baking powder together. Rub marg into flour mixture until resembles breadcrumbs; you can do this in a food processor if you have one. Add herbs.
Add the milk and beaten egg to breadcrumb mixture, and mix together to form a dough.
Roll out to about half inch and layover the top of the ratatouille mixture in the roasting dish. Brush some milk over.
Bake for 20-255 mins at temp 200 degrees C; topping should be golden brown.
Note - reduce your temps accordingly if you have a fan oven.
Any questions - give me a shout!
That's fab. I'll let you know how it goes. Ta.
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