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Summer Vegetable Tray Bake

Summer Vegetable Tray Bake

The vegetables you use really is a matter of taste. We used Onions, Beetroot, Broccoli, Carrot, Broccoli stems and mushrooms.

Method:-

(1) Boil the Beetroot in it’s skins with Cider Vinegar for 15 minutes or so.
(2) Cut the vegetables into bite sized pieces and the Broccoli stems into batons if you are using them.
(2) Sprinkle with a dried mixed herbs, a little grated Italian style Cheese and a drizzle of oil.
(3) Roast at 180C until tender but still with a little bite.

The tray bake and the Gluten free stuffing balls were the star of the show last night. But the Garlic and fresh Rosemary roast Chicken was pretty good as well. Not forgetting the Yorkshire Puddings!

 

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Cottage Pie and stir fried Veg

After yesterday’s Cottage Pie-Pie we had a good amount of Cottage Pie filling left, but no “Cottage” on it. Mashed Spud as most would call it….

So the second meal out of a 500g pack of mince from the reductions fridge at £2 with some mashed Potatoes and grated Cheese over the top made a pretty good Cottage Pie. A bit of stir fried Veg and we’re all fuelled up!

Cottage Pie is a regular gig here if we have a bit of mince. Our general recipe is here, but play with it and be inventive. Just don’t slice Kiwi fruit over the top!

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