Tuesday, December 7, 2010

Mixed Vegetable Casserole

This is a recipe I made for the very first time today for dinner. Please don’t let the unflattering pic above fool you-my camera is under repair and I took the pic with my cellphone. However, as for the bake, my parents thought it was delicious and definitely worth making again, maybe with some corned beef or minced meat added for good measure! Its a meal in itself and doesn't really need too much effort.

Once again, I don’t suggest following the measurements given here to the T, as I was just making it up as I went along, and what’s given here is just what I remember roughly.  Hope you'll be inspired to adapt this too and come up with your own original dish, adding any vegetables (or a non-vegetarian element) that catches your fancy :-)

To serve 4
  1. 1 large onion, chopped fine
  2. 1 pod garlic, chopped fine
  3. 1 large potato, peeled and chopped fine
  4. 1 large carrot, peeled and chopped fine
  5. 1 green/yellow/red capsicum, chopped fine
  6. 4 to 5 oyster mushrooms, chopped into small pieces (you could use button mushrooms too)
  7. A handful of cilantro (coriander leaves), chopped fine (or use 1 tablespoon mixed dried herbs)
  8. 1 to 2 teaspoons chilli powder
  9. 1/2 teaspoon turmeric powder
  10. 2 teaspoons coarsely ground pepper
  11. 1 cup milk
  12. 1/2 cup fresh cream
  13. 1 tablespoon cornflour
  14. 1/2 cup dried breadcrumbs
  15. Mozzarella or any semi-soft cheese
  16. 2 + 2 tablespoons vegetable oil or equivalent of butter
  17. Salt to taste
  • In a nonstick pan, heat up half the oil/butter.
  • Throw in the garlic cloves and let it sizzle.
  • Now add the onions and fry till translucent.
  • Add the veggies one after the other and mix well.
  • Now put in the cornflour, salt (to taste) 1 teaspoon pepper, stir well and leave to cook on a low flame, uncovered, for about 15 minutes. Sprinkle some water in between.
  • While that is being cooked, take the chopped oyster mushrooms in a mixing bowl and sprinkle the chilli powder, turmeric powder, 1 teaspoon pepper and salt (to taste). Mix it around enough to be well coated.
  • Now heat up a small skillet and add the other half of the oil/butter.
  • Put in the oyster mushrooms and stir fry on high heat for a good 5 to 6 minutes, until the water evaporates and it becomes semi-dry.
  • Take this off the heat and tip into the other pan with the vegetables (still on simmer).
  • Then add in the milk, cream, breadcrumbs and cilantro and combine everything well. It will be the consistency of a thick curry.
  • Take off the heat and transfer to a baking dish.
  • Grate the cheese over it.
  • Preheat your oven to 180 C and bake for 30 minutes or until the top becomes a golden bubbling sea of irresistible crusty cheese!
Enjoy it as it is, or with a side of a green salad.

I'm linking this recipe to some fabulous blog events that I discovered recently, through Katerina's lovely blog that features Greek cuisine. These are the events that I'm sending this entry to:
EKat's Kitchen Friday Potluck
DesignsbyGollum's Foodie Friday
Julie's Family Friendly Fridays


Katerina said...

This looks like a perfect comfortable meal. Also it is loaded with vegetables which is good for kids too.

Emreen said...

luks yummy...!!

Biny Anoop said...

Casserole looks gud...wud love to have a scoop.

Miriam said...

I LOVE vegetable casseroles! Thanks for sharing the recipe, Miriam@Meatless Meals For Meat Eaters

Mary said...

What a fabulous casserole. It is perfect for the dark and damp weather we are having here. I hope you are having a great day. Blessings...Mary

Miz Helen said...

Your Vegetable casserole looks very good. I like the combination of seasons that you have used. Thank you for sharing your recipe and you have a great week!