Preheat the oven to 180 C. Grease a 1.5 litre (6 cup) ovenproof dish.
Heat half of the olive oil in a frying pan and cook the zucchini on a low heat for 5 minutes until starting to soften. Add the garlic and cook for 1 - 2 minutes. Add the nutmeg, salt and pepper to taste, then transfer to the prepared dish.
Heat the rest of the oil in the pan and cook the onion until soft, about 15 minutes. Add the tomatoes, verjuice and bay leaves, and cook until the sauce is thick and the liquid is almost evaporated, stirring regularly. Season well and remove the bay leaves.
Sprinkle the gruyere cheese on the zucchini, then spread the tomato sauce on top. Mix the breadcrumbs and parmesan together, sprinkle over the sauce and drizzle with olive oil. Bake for 25 minutes or until golden.
From the kitchen of Ilana Mendels, this recipe first appeared in our second book, The Feast Goes On
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Lisa embraces the part of Jewish culture which embodies the saying ‘it’s always about the food’. She is a fresser with an unbridled passion for eating, cooking and nurturing those around her with food. Her legal background has given her a great foundation to help guide – and work side by side with – this truly amazing bunch of kind, funny and enlightening women to produce and publish four extraordinary cookbooks. She feels incredibly grateful to have had (and still has) the opportunity – since 2006 – to spend so much of her time dedicated to, and fully immersed in, such a delicious, inspiring and worthwhile project.
Who loves their Cheese🧀 + Crackers? 🙋♀️ Whether it's with an afternoon wine or an on the go snack, we just couldn't survive without this winning combo.
Did you know how easy it is to make your own crackers? AND - drum roll for those who don't eat gluten - they are GLUTEN FREE.
Join Lisa on insta live tomorrow at 11:30am as she whips up a batch of Knackerbrod otherwise known as Swedish seeded crackers. These delicious crisp seedy slabs are just bloody fabulous.
Swipe on to find the full list of ingredients and utensils. Hope to see you all tomorrow.
(recipe with thanks to Belinda Norton, published in Now for Something Sweet)
#MMCClockdownkitchen #forkyeah #cheese #cheeselover #cheeseandbikkies #lifeandthyme #comfortfood #comfortfoodeats #bakingwithlove #f52community #comfortfoods # #thebakefeed #bakingathome #winterwarmers #mondaymorningcookingclub #feedfeed #mmccrecipe #f52grams...
⭐️Buttermilk Scone on Instagram Live⭐️. INGREDIENTS
300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins
butter and honey, or jam and cream, to serve
*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar
(recipe from It’s Always About the Food)
Large mixing bowl
Small mixing bowl
Sieve or fine colander
Pastry blender or 2 table knives
Preheat the oven to 190℃ (375℉).
You will need a baking tray.
Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️...