CHRIS IN HER KITCHEN.
COURGETTE & CARROT LAYER


INGREDIENTS

1lb (454g)

Carrots (cooked, mashed and seasoned)

1

Medium Onion

1lb (454g)

Courgettes, finely chopped

1 tpsp

Oil

4oz (113g)

Almonds, finely chopped or ground

3oz (85g)

Wholemeal Breadcrumbs

1 tsp
 

Vecon (Vegetable Stock)
dissolved in a little boiling water

1

Egg, beaten

1 level tsp

Mixed Herbs

1 tbsp

Tomato Puree

1 tbsp

Shoyu Sauce (Japenese Soy Sauce)

 

Ground Black Pepper


METHOD

Grease and line a 1lb (454g) loaf tin

Fry the onion and courgettes in the oil, add all the remaining ingredients except the carrot and mix together well.

Place half the courgette mixture into the loaf tin and press down well.

Arrange the carrots on top of this, followed by the remaing courgette mixture.

Cover with foil and cook for 1 hour at 175°C/350°F/Gas Mark 4

Allow to cool for 10 minutes before removing from tin.




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