Baking with Vegetables by Love Food Editors

Author:Love Food Editors [Love Food Editors]
Language: eng
Format: epub
ISBN: 978-1-4723-9887-1
Publisher: Parragon Books Ltd
Published: 2015-09-11T04:00:00+00:00

Cook’s Tip

For the best flavour, it is well worth using Wynad Single Estate or Tellicherry peppercorns. Don’t be tempted to use pre-ground pepper – it doesn’t have the appetizing aroma of freshly ground pepper.

Roasted Romanesco Frittata Slices

Made with vivid green Romanesco cauliflower, tomatoes and spring onions, this colourful vegetable frittata hits the spot at any time of day. Serve with a salad for a light lunch, supper or Sunday brunch. Leftovers are great for a picnic.

SERVES 8

Ingredients

1 ROMANESCO CAULIFLOWER, ABOUT 600 G/1 LB 5 OZ, OUTER LEAVES REMOVED

125 ML/4 FL OZ OLIVE OIL

1 TSP SALT

¾ TSP PEPPER

1 ONION, CHOPPED

1 TSP FRESH THYME LEAVES

8 EGGS

5 TBSP CHOPPED FRESH FLAT-LEAF PARSLEY

115 G/4 OZ PLAIN FLOUR

1½ TSP BAKING POWDER

125 G/4½ OZ MATURE CHEDDAR CHEESE, COARSELY GRATED

1 LARGE SALAD ONION, SOME GREEN INCLUDED, THINLY SLICED DIAGONALLY

3 SMALL RIPE TOMATOES, SLICED

4 TBSP COARSELY GRATED PARMESAN CHEESE

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