As a change from my holiday chunterings I thought I'd share the recipe that one of the ladies I housesparkle for gave me yesterday. I'm going to give them a whirl at the weekend along side The Summer One Pot my lovely SIL made for us when we stayed with them last weekend.
2 x 1oz packet of plain crisps
3oz grated cheese
3oz SR flour
2-21/2 oz melted butter
3/4 tsp dry mustard
Melt butter. Crush crisps and mix all ingredients together. Place little balls of mixture on a baking sheet and cook at 200C for 10 mins.
Summer One Pot sv 4
3 courgettes thickly sliced
1 aubergine cut into thick fingers
2 garlic cloves chopped
2 red pepper chopped into chunks
2 large baking potatoes, peeled and cut into bite sized chunks
1 chopped onion
1 tbsp coriander seeds [these add a real zing to the dish]
4 tbsp olive oil [it'll be veg oil here at GBT!]
400g can chopped tomatoes
400g can chickpeas
small bunch of coriander roughly chopped
Heat oven to 220C.
Toss veg and coriander seeds in oil and season. Spread out in a single layer and roast for 45 mins turning once. Place tin on a low hear and add toms, chickpeas and bring to a simmer. Stir and season then drizzle over oil and the chopped coriander. The original suggested bread to accompany it but I'll serve the cheese drops instead.
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