When you cook as much as I do, you tend to have a lot of left-overs. Probably not due to the cooking in itself (although this does have an impact, as were only three full eaters, but most recipes are for four - and try buying chicken breast in any other quantity than a pack of two... nigh impossible!), but the main reason is that I often shop on an empty stomach, so the contents of my cart do not necessarily match my appetite later in the day/week.
What to do with left-overs then? I'm talking about uncooked, unused leftovers - the third zucchini in the pack, the odd few tomatoes, the open jar of Italian antipasti... you know what I mean. Other than simply stir-frying it in a pan and eating it over some rice or pasta, there's nothing better than a quiche or a potato bake - if you've got time to spare, that is, as it will require a good half-hour, 45 minutes in the oven.
A while ago I needed to shift some courgettes and tomatoes and as I had large quantities of cheese in the fridge, remnants of a divine cheese platter, I combined it all in the form of a potato bake - a very heartwarming, if a tad unhealthy dish, don't let all those veggies fool you! But the taste will win you over with certainty!
Cheesy potato, courgette and tomato bake
(serves 4)
1 large onion (cut in thin slices)
1 leek (cut in thin slices)
600 g floury potatoes (peeled and cut in 3-5 mm slices)
300 g courgettes (cut in 3-5 mm slices)
75 g Appenzeller (or similar tasty and easy-to-melt hard cheese)
125 g Mimolette
275 g tomatoes on the vine
1 handful sorrel (chopped) (substitute rocket, if you can't find any)
1 handful flat parsley leaves (chopped)
6 medium eggs
50 ml whipping (or single) cream
Preheat the oven to 200 C. Meanwhile, cook the potatoes in some salt water for 10 minutes. Drain and set aside. Fry the onion and leek in a pan until soft and starting to brown, then add the courgettes. Take off the heat, then stir in the chopped herbs and season with salt and pepper.
Butter an oven-proof dish (I used a square Jena glass dish with a diagonal of ca. 20 cm, 10 cm deep), then alternate layers of potatoes, courgettes, tomatoes and cheese, finishing off with some cheese. Whisk the eggs and cream in a bowl, season with salt and pepper and pour over the vegetables.
Bake in the oven for ca. 30 minutes covered, then another 15 uncovered, until the eggs have set and the top turns brown and crispy. Leave to stand for about 10 minutes before serving it with some salad.
Is a courgette the same as a zucchini? Never heard it called that if so down here in the south.
Posted by: Lola | Nov 11, 2004 at 09:09 PM
hi lola, yes you're right, a courgette also goes by the name of zucchini. Actually that's the word we use back home, but the English have chosen to adopt the French word for is (like for so many other things).
Posted by: johanna | Nov 12, 2004 at 10:42 AM