Regular readers will know by now that by Sunday lunch time my meals take on a little bit of a â€˜salvage job’ feel as I try to use up the remains of the vegetable bowl and any leftovers in the fridge. This makes way for the new veggie box delivery on Monday, and makes sure that we stick to our â€˜no food wastage’ challenge for this year.
I decided to make a vegetable cobbler from the left over winter vegetables, consisting ofÂ potatoes, carrots, leeks, radish, spinach, red cabbage, garlic, and ginger.
- The beauty of a veggie cobbler is that any vegetables can be used and substituted.
- Put the veggies that will quick the fastest, like the spinach further from the grill and those that will take longer, like potatoes nearer the grill.
- Top with a generous helping of olive oil
- Optional: for a richer treat, add a cup of cream and a dash of mustard to the vegetables before cooking.
- 1 cup self raising flour
- Pinch of salt
- 1 tablespoon butter
- 3 tablespoons milk
- 1 cup grated cheese
- 1 egg
- Optional: cayenne pepper, paprika, herbs such as origanum, tarragon (if serving with chicken), rosemary & thyme (if serving with beef)Â etc.
Mix together. Create balls of equal sizes and place above the vegetables. Put in the oven at 180C/ 356F for half an hour.
Once the vegetable are cooked through and the cobbles are nicely browned, serve with a roast or eat as a tasty and filling vegetarian meal.
If you try these recipes, take a picture and email it to me, or write about it on your blog and post the link below! I’d love to see how it comes out!