SUMMER COURGETTE & TOMATO GRATIN
Rustle up a version of dauphinoise with seasonal vegetables baked with Gruyère and Parmesan cheese
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.
- Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.
- Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Bake for 40-45 mins until the veg is tender and the top golden and crisp.
Nutrition Facts : Calories 362 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
COURGETTE, TOMATO & PAPRIKA CAKE
Make and share this Courgette, Tomato & Paprika Cake recipe from Food.com.
Provided by Pink Penguin
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/gas 4. Place the courgettes in a bowl with the onion & garlic & mix well.
- In a small bowl, mix together the paprika, eggs and olive oil with a whisk. Season and stir in the flour and baking powder to make a smooth, thick batter. Mix the batter into the grated courgette mixture.
- Heat a 20cm non stick ovenproof frying pan over a medium heat with a drizzle of olive oil. Add the courgette mixture; top with the chopped tomatoes and cook for 5-6 minutes on the hob, then transfer to the oven and bake for about 1 hour or until golden and firm to the touch.
- Remove from the oven and gently ease the cake out of the pan.
Nutrition Facts : Calories 151.5, Fat 6.6, SaturatedFat 1.2, Cholesterol 70.5, Sodium 65.1, Carbohydrate 18.8, Fiber 2.2, Sugar 3.5, Protein 5.3
TOMATO CAKE WITH TOMATO GLAZE
Provided by Food Network
Categories dessert
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
- Puree the tomatoes in a blender and measure out 2 cups for the cake. Reserve any remaining juice for the glaze.
- In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely.
- To make the tomato glaze, mix together the confectioners' sugar and 2 tablespoons of the reserved tomato juice until the mixture reaches a glaze-like consistency. Drizzle over the top of the cake.
BAKED COURGETTE & TOMATO GRATIN
Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Yield Serves 2-4
Number Of Ingredients 11
Steps:
- Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
- Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
- Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
- Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.
Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
FRESH TOMATO CAKE
Make and share this Fresh Tomato Cake recipe from Food.com.
Provided by Wendy0
Categories Dessert
Time 1h5m
Yield 1 cake, 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Cream sugar and butter.
- Add eggs.
- Add sifted dry ingredients, mixing well.
- Stir in tomatoes, nuts, dates, and raisins.
- Put into prepared 9x13 inch baking pan or Bundt pan.
- Bake in preheated 350 F oven for 35 minutes, or until cake tests done.
- Frost with your favorite cream cheese frosting when cool.
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