Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins Cook­ing time 35 mins Serves 12

Cook­ing oil spray, to grease 2 medium pota­toes, peeled 2 car­rots, peeled 1 parsnip, peeled 1 swede, peeled ½ cup plain flour ½ cup corn­flake crumbs ½ cup finely grated parme­san 2 tsp dried Ital­ian herbs Sea-salt flakes and freshly ground

black pep­per, to sea­son 100g un­salted but­ter, melted 12 free-range eggs

2 cups seed­less black

grapes, chopped

1 le­banese cu­cum­ber,

seeded, finely diced

½ red onion, finely diced

1 Tbsp pick­led jalapeno

chill­ies, chopped ½ bunch basil leaves, torn Juice of 1 lime

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Grease two 6-hole, 1-cup ca­pac­ity (Texas) muf­fin tins with cook­ing oil spray. Use the fine-toothed blade of a man­dolin to cut veg­eta­bles into ba­tons. Squeeze as much liq­uid out of potato as you can and pat dry with pa­per towel.

STEP 2 Toss all veg­eta­bles with flour and corn­flake crumbs. Add cheese and dried herbs, sea­son and mix. Driz­zle but­ter on top, then stir.

STEP 3 Press vegetable mix­ture into base and sides of muf­fin tins, leav­ing an in­dent in the cen­tre of each. Bake for 25 min­utes, un­til golden. Crack an egg into each case, sea­son with salt, then bake for 10 min­utes or un­til just set.

STEP 4 Com­bine grapes, cu­cum­ber, onion, chill­ies, basil and juice in a bowl, then sea­son. Serve nests with grape salsa.

Baked vegetable nests with eggs

Sum­mer fruit jelly ter­rine

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