I had such a great harvest of eggplants last summer, so have been trying all sorts of different recipes to use them. This classic northern Italian Eggplant Parmigiana Recipe is one of my favourites. You can serve it with a salad as a vegetarian main dish or use it as a side vegetable dish with meats. I baked and froze slices of eggplant to use to make this recipe over the winter months. You can use courgettes or fennel instead of the eggplants and top with mozzarella cheese if you … [Read more...]
Fennel & Potato Bake
Slightly aniseed flavoured Florence or bulb fennel is great to grow in the garden year round - in summer you can use it sliced thinly in salads and in winter as a cooked vegetable. This Fennel & Potato Bake recipe has a lovely cheesy topping and is delicious. You can make it with whatever root vegetables you have as well as potato (such as kumara) and you can add other ingredients such as artichoke hearts or olives. I usually adjust the quantities to fit my roasting dish. 800g potatoes … [Read more...]
Potato, Fennel & Cauliflower Bake
This potato, fennel & cauliflower bake was a bit of an experiment that turned out to be a winner. I harvested a lovely big fennel bulb from my winter vegetable garden (along with a head of cauliflower that wasn't going to win any beauty contest) and wondered what to do with it. I'd heard that you could use fennel with potatoes in a 'gratin' (cheese sauce) dish, so decided to put all the ingredients in, along with some bacon, to make an all in one dish comfort food dish. 3 potatoes 1 … [Read more...]