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Showing posts from September, 2017

Vegetable yoghurt bake

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On a cold winter night a warm vegetable bake is a weeknight dinner favourite. I do love those cheesy and creamy potato bakes that conjure up memories of Christmas lunch. However for a weeknight dinner, I want something lighter and healthier.
The key to this recipe is to cut the vegetables at the right size so it cooks evenly. The yoghurt and ricotta mix will give it a creamy flavour, complemented with some tang that balances the dish and contrasts the natural sweetness of the pumpkin perfectly. With only 10 minutes to prepare, the oven does the hard work. 

Ingredients: 1kg kent pumpkin2 large potatoes1 large carrot2 tablespoons olive oil1 teaspoon salt½ teaspoon pepper1 teaspoon dried tarragon1/3 cup ricotta1 cup yoghurtMethod: Pre-heat oven to 220 degrees fan-forcedCut pumpkin into approximately 1 inch piecesCut potato into approximately 1 inch piecesCut carrot into thin slices (approximately 3mm)Mix pumpkin, potato and carrot with olive oil, salt and pepper and put into a panBake for 3…