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Crispy Tomato layer Bake

Well worth making in the summer when tomatoes are plentiful, and ideally suited to weekend brunch or a light supper.

serves 4

4 large slices brown bread, with crusts left on

2oz (50g) butter or margarine

2 heaped tablespoons chopped parsley

1 garlic clove, crushed (optional)

2 lb (900g) tomatoes, sliced

6 oz (175g) Lancashire cheese, crumbled

1 teaspoon mustard powder

salt and pepper

Preparation

Crumb bread in blender or food processor. Heat butter or margarine in frying pan. Add crumbs, parsley and garlic if used.

Fry for about 10 minutes over a low heat turning continuously until well browned and crisp.

Fill a deep, buttered heatproof dish with alternate layers of tomatoes, fried crumb mixture, cheese and mustard Sprinkle salt and pepper to taste between the layers.

End with a layer of cheese then bake, uncovered, for 40 to 45 minutes. in a moderately hot oven set to 200C/400F/Gas6.

 
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Posted by on October 24, 2011 in Staters, Vegetarian

 

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Brunch in a pot

Just the thing for brunch on Sunday – that late breakfast early lunch, borrowed from America. Its quick, tasty and needs few additions.

Serves 4

1 lb(450g) potatoes, halved or quartered, depending on size

4 GradeĀ  3 eggs, hard-boiled

6 oz (175g) Lancashire cheese, crumbled

salt and pepper

1/2 pint (275ml) milk

6 oz (175g) tomatoes, sliced

Preparation

Cook potatoes in boiling salted water for 10 minutes. Drain, rinse under cold water and slice.

Shell eggs and slice. Fill greased casserole with alternate layers of potatoes, eggs and 4oz(125g) cheese. finishing with potatoes and sprinkling salt and pepper between layers.

Pour milk into dish then arrange tomatoes on top. Sprinkle with rest of cheese and cook, uncovered, for 30 to 35 minutes in moderately hot oven set to 200C/400F/Gas 6.

 

Brunch in a mushrooms pot

For those who don’t take kindly to eggs, follow the above recipe but substitute 8 oz (225g) sliced and fried mushrooms for the eggs.

 
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Posted by on October 19, 2011 in Potato, Vegetarian

 

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