Changing cooking habits is not easy. It requires deliberate attention to grocery purchases and methods. We returned home after about 1400 km drive over two days to an empty fridge. I went shopping for the essentials and took the shopping list that I made on holiday along. I found whole-wheat flour, amongst other things, and various fresh vegetables. Tonight I stood in front of the fridge and decided to make a low-fat variation of Mandy’s spinach bake.
- One onion rinsed, outer skin removed and roughly chopped
- 200 g baby leeks rinsed and chopped in ‘pennies’ (wide slices)
- 250 g sliced white mushrooms
- 4x small brinjals (aubergines) rinsed and sliced
- 2x sweet peppers (one red one yellow), halved, seed and flesh removed and cut in slices
- 300 g Swiss chard (normally I buy the washed and cut spinach, ready prepared)
- 5 ml Curry powder
- 2 ml Cayenne pepper
- 5 ml coarse sea salt
- 20 ml Canola oil
- Spray & cook
- 200 ml krakley whole-wheat flour
- 100 ml crushed wheat
- 2x jumbo eggs
- 100 g grated low-fat cheese
- 5 ml grinded paprika
Take a sizeable pot (saucepan) add 10 ml oil and place on stove to heat. Chop an onion and sauté. Add leeks, curry, salt and cayenne pepper and sauté further. Add mushroom, aubergines and 100 ml water. Add the sweet peppers slices and spinach cuts in layers. Put the lid on the pot and cook until tender. Add the crushed weat and stir well.
While the veggies are cooking, prepare the oven (switch on 200˚ C) and the base: Take 10 ml of oil and two eggs and beat in bowl. Add water and whole-wheat flower and mix to a paste. Spray a Pyrex dish of ±180x280 mm and spoon the base and spread over the bottom. Spread half of the cheese. Spoon the veggie mix into the dish and add the other half of cheese. Garnish with paprika.
Place in oven, bake for 20 minutes and serve.
Martie's critique: Too spicy. Base too thick in places - should spread thinly and perhaps cover sides as well. Base is somewhat tasteless - perhaps a pinch of salt would improve the taste. Where is my potato?