vegetarian

Food Friday: Cauliflower Pie with Potato Crust

Cauliflower Pie

Potato Crust

2 cups grated raw potato

½ tsp salt

¼ of an onion, grated

Mix well, let stand a few minutes, then squeeze out as much liquid as you can.

Mix in:

1 egg beaten

Oil a pie plate and pat potato mixture into the dish making sure it goes all the way up the sides.

Heat oven to 400 degrees F. Bake 30-40 minutes until browned

Turn down oven to 375 degrees.

Filling

1 med cauliflower broken into small pieces

Sauté for 5 minutes:

3 tbsp butter

1 clove crushed garlic

1 cup chopped onion

dash thyme

½ tsp basil

½ tsp salt

Add the cauliflower

Cook, covered for 10 minutes, stirring occasionally

Combine:

2 eggs

¼ cup milk

black pepper

Grate enough cheddar cheese to make 1 cup

Assemble:

Spread half the cheese into baked crust, then the sauté mixture, then the rest of the cheese. Pour custard over the top.

Bake 35-40 minutes at 375 degrees.

Voila!

Food Friday: Budin Azteca

Today we land in Mexico. One of my favorite food places. This is a layered casserole that is really worth the effort. Vegetarians can leave the chicken out. For a variation, use pork instead of chicken.

Budin Azteca (Aztec Casserole)

2 tablespoons oil

½ cup chopped onion (125g)

2 cloves garlic, finely chopped

Heat up a pan with the oil and cook onion and garlic until transparent. Watch it so you don’t burn the garlic.

Add:

3 cups tomato puree (750g)

1.5 tsp salt

Cook until heated through

To another pan add:

1 tbsp butter

3 cups fresh or frozen corn kernels

2 small zucchini (courgettes) chopped

Cook a 2-3 minutes and add:

1/3 cup water

Cover and cook on low heat for 5-7 minutes until the zucchini is tender.

Prepare and cut into strips:

2 chiles poblanos (roasted, pealed, membranes removed)

If you don’t want to go through the roasting and peeling process, you could buy tinned whole green chiles and use them.

You will also need:

1 cup cooked shredded chicken

1 cup grated manchego, muenster, monterey jack or white cheddar cheese

1 cup (250ml) thick cream (crème fraiche)

corn tortillas – warmed

Assembly:

Oil a large baking dish.

Place a thin layer of vegetables on the bottom

Cover with warmed tortillas (5-6)

Add about half the tomato sauce to cover

Top that with half the remaining vegetables

Then half the chiles

Half cup cream

half the chicken

and half the cheese

Repeat the layers finishing with the cheese on top.

Bake in 375 degree F oven for 20-25 minutes until cheese is melted (might be a little longer)

Serve with avocado and salad.