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Tomato, zucchini, and potato gratin

Tomato, zucchini, and potato gratin

zucchini tomato potato bake

Tomato, zucchini, and potato gratin

A summery potato gratin which can be served as a side dish, or a meal in itself.

Ingredients
  

  • 3 tbsp extra-virgin olive oil
  • 2 garlic cloves cut in half
  • 500 g general purpose potato in 2-3mm slices
  • 1 medium zucchini about 250g, in 2-3mm slices
  • 2-4 large ripe tomatoes about 350g
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 teaspoon finely chopped fresh thyme
  • 50 g grated cheese optional

Instructions
 

  • Preheat oven to 190degC.
  • Coat a dish, approximately 20x30cm, with 1 tbsp oil, and rub with cut garlic.
  • Slice potatoes and zucchini into 2-3mm round slices.
  • Slice tomatoes into 4-5mm slices
  • Arrange potatoes, zucchini, and tomatoes in overlapping layers in the dish
  • Season with salt and pepper.
  • Drizzle with remaining 2 tablespoons oil, and sprinkle with thyme.
  • Add grated cheese, if using.
  • Cover with foil and bake until potatoes are tender, 35 to 45 minutes.
  • Remove foil and continue baking until top is golden brown, about another 25 minutes.
  • Remove from oven and serve.
Dutch Baby with Berries

Dutch Baby with Berries

Mixed fruit dutch baby using extra virgin olive oil

Dutch Baby with Berries

Also known as a German Pancake! It's essentially a sweet version of toad in the hole. Often seen using apples, but also fabulous with lots of other fruit. You'll end up with something that's impressively risen and golden brown at the edge, while being fruity and a bit custardy in the middle. Serve with cream, ice cream, creme fraiche… Or just enjoy it on its own!
Prep Time 10 mins
Cook Time 22 mins
Servings 6 people

Ingredients
  

  • 3 large eggs
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons sugar
  • Pinch of salt
  • 90 g all-purpose plain flour (2/3 cup)
  • 80 ml milk 2/3 cup
  • 2 cups berries eg blackberries, raspberries
  • 4 tablespoons extra virgin olive oil EVOO
  • Icing sugar for dusting

Instructions
 

  • Preheat the oven to 210°C and place a 10-inch cast-iron skillet containing the 4tbsp olive oil inside to heat up.
  • In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined.
  • Add the flour and milk and whisk until smooth.
  • Take the skillet carefully out of the oven and add the batter.
  • Pour the fruit over the top, and spread evenly.
  • Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
  • Remove from the oven and dust the Dutch Baby with icing sugar.
  • Cut into wedges and serve.

Notes

  • I think this tastes better with something added to the batter just to give it an extra dimension. This version uses lemon zest, but a teaspoon of vanilla essence and / or a little nutmeg are lovely too. If you don’t have any of these don’t worry – it will still be delicious.
  • The quantity of sugar can be varied quite significantly, it’s ok to omit completely, or go up to 5 or 6 tbsp.
  • If you have a thermomix the batter can be made by putting all the ingredients in (except the olive oil, fruit, and icing sugar!) and mixing on speed 5 for 20 seconds, or until smooth.
Apricot Cake

Apricot Cake

Apricot Cake with Extra Virgin Olive Oil

Apricot Cake

A delicious German inspired cake with fresh extra virgin olive oil replacing the traditional butter. It's a great basic recipe and works well with pretty much any fresh fruit, or you can also use canned. Tasmanian Chef Eloise Emmett has developed a fabulous version of this for her new book "The Tasmanian Pantry Cookbook 2" using quince and lavender, which is perfect for a sophisticated morning tea!
Servings 10 portions

Ingredients
  

  • 80 ml extra virgin olive oil (=1/3 cup)
  • 80 g raw sugar
  • ½ tsp vanilla extract
  • 2 large eggs
  • 1 tsp lemon zest
  • 50 ml soured milk 1 tsp lemon juice or white vinegar + 3tbsp milk
  • 160 g self-raising flour
  • Pinch of salt
  • 10 fresh apricots about 500g, washed, halved, and pitted

Instructions
 

  • Preheat oven to 170degC.
  • Grease a 20cm square cake tin and line with a strip of baking paper that overhangs the sides (to help remove the cake after baking).
  • In a large bowl, beat olive oil with the sugar and vanilla.
  • Beat in the eggs and lemon zest.
  • Beat in the soured milk (make this up a few minutes in advance).
  • Add the flour and salt, and beat in until just combined.
  • Spread the batter into the prepared baking pan.
  • Place the apricot halves on top, cut side down (4 rows of 5 halves, some slightly overlapping, works well in my tin), and push in a little.
  • Bake for 40 minutes or until golden brown.
  • Cool in the tin until firm enough to handle, then lift out using baking paper strip and finish cooling on a wire rack.

Cannellini Bean Dip with Rosemary and Roasted Garlic

Cannellini Bean Dip with Rosemary and Roasted Garlic

 

Cannellini Bean Dip with Rosemary and Roasted Garlic

FarmerFi
Cannellini beans are a medium sized white bean with a slightly nutty flavour and a beautiful creamy texture. The rosemary and lemon add astringent notes, which are tempered by the richness of roasted garlic. This dip is lovely dressed with lemon olive oil, if you like an additional zesty tang! It’s a great hummus replacement in a veggie wrap, or spread on fancy crackers for an easy snack.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer, Snack
Cuisine Italian
Servings 6 people

Ingredients
  

  • 1 bulb garlic
  • 5 tablespoons extra virgin olive oil
  • 1 x 400g can of cannellini beans
  • 2 teaspoons minced rosemary
  • 2 1/2 teaspoons freshly squeezed lemon juice
  • Salt & pepper to taste
  • For serving – crackers, bruschetta, crudités, Sauvignon Blanc. (optional)

Instructions
 

  • Turn the oven on at 200degC.
  • Slice the top off the garlic to expose the cloves, place on a piece of tin foil and drizzle with 2 tbsp or so of EVOO.
  • Wrap and seal the garlic in the tin foil, place on a baking sheet or dish and bake for 40 minutes. Remove from the oven and allow to cool.
  • Drain and rinse the can of beans, reserving the liquid from the can in case you want to loosen the texture of the dip at the end.
  • Combine 4 cloves of your roasted garlic with the beans, rosemary, lemon juice, and 3 tbsp EVOO in a food processor or blender, and blend until it’s the desired texture.
  • Add salt to taste.
  • Serve drizzled with fresh EVOO.
Keyword dip

Slow Baked Red Cabbage with Apple

Slow Baked Red Cabbage with Apple

 

Slow Baked Red Cabbage with Apple

FarmerFi

This is a classic combination of red cabbage and apple, slowly cooked until it melts in the mouth. It’s a perfect accompaniment to pork in particular, whether that’s a roast, pork chops, or simply a few pork sausages cooked on the BBQ. I’ve made this much more frequently since being told by a friend that it freezes incredibly well – it’s not really worth making in small quantities due to the long cooking time.
Prep Time 40 mins
Cook Time 4 hrs
Total Time 4 hrs 40 mins
Course Side Dish
Cuisine European
Servings 6

Ingredients
  

  • 1 large red cabbage finely sliced
  • 1 large onion halved and sliced
  • 2 eating apples cored and roughly chopped
  • 100 ml red wine
  • 4 tbsp caster sugar
  • 2 tbsp red wine vinegar
  • 4 cloves
  • 2 cinnamon sticks
  • ½ tsp nutmeg grated or ground
  • 3 tbsp Extra Virgin Olive Oil
  • Salt and pepper

Instructions
 

  • Preheat the oven to 150°C (300 °F).
  • Mix the cabbage, onion, apples, red wine, sugar, red wine vinegar and spices in a large casserole dish.
  • Drizzle the olive oil over the top and cover.
  • If the casserole dish is flameproof (and you have time), bring to the boil on the stovetop. This will slightly reduce the oven cooking time.
  • Place the casserole dish into the oven and leave to cook for 3 – 3 ½ hours, stirring every 45 minutes or so if possible.
  • The cabbage is cooked when it’s tender and melting, and most of the liquid has been absorbed… At this point add seasoning as needed.
  • Either enjoy immediately, or refrigerate or freeze and reheat later.

Notes

The red wine can be substituted by port, or orange juice. The flavor can be varied too by using different combinations of spices such as coriander, cumin, and allspice. I find a casserole dish of about 4L capacity will take the volume here, although it depends a little on the size of the cabbage! In the days when I didn’t have a casserole dish this size, I split the recipe in two, and squeezed both in the oven. The volume reduces significantly during cooking.