Description
Substantially adapted from chris walton's – a reader's – recipe in a recent issue of 'woman's day'. I don't like hot and spicy foods, but if hot and spicy is your thing, please don't hesitate to make the appropriate additions to meet your taste preferences: cayenne pepper, red pepper flakes, whatever… I've listed thyme, rosemary and sage as optional herbs to be added, influenced by a recent purchase of a rosemary and sage blend of herbs in a mini grinder – which is the most wonderfully flavoursome blend – which i've been using in just about every recipe of late. Fortunately, i don't often make desserts or cakes!
Ingredients
- Onion
- Garlic Cloves
- Leeks
- Olive Oil
- Potatoes
- Tasty Cheese
- Carrot
- Egg
- Lemon Juice
- Parsley
- Breadcrumbs
- Dried Thyme
- Dried Rosemary
- Sage
- Salt
- Fresh Ground Black Pepper
- Parmesan Cheese
- Salad Greens
Instructions
- Preheat the oven to 180c
- Saut the onion, garlic and leek in 1-2 teaspoons of olive oil in a pan until just softened, then allow them to cool
- And lightly grease a 4-5-cup capacity ovenproof dish
- Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper
- Transfer the mixture into the prepared ovenproof dish
- Add the grated parmesan and bake for 40-45 minutes until the top is golden
- Cut into slices and serve with salad greens