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Savoury summer vegetable crumble recipe

Savoury summer vegetable crumble recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Courgettes, peppers, tomatoes, garlic and onion topped with a Parmesan cheese crumble. A simple and delicious side dish or vegetarian main.

4 people made this

IngredientsServes: 6

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 red pepper, cut into strips
  • 4 or 5 courgettes, cut into chunks
  • salt and freshly ground black pepper to taste
  • 1/2 cube vegetable stock
  • 1 or 2 cloves garlic, crushed
  • 4 large tomatoes, chopped
  • a good handful of ground almonds
  • Crumble
  • 4 tablespoons wholemeal flour
  • 2 tablespoons grated Parmesan cheese
  • 15g butter, diced, at room temperature

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. In a large pan, heat oil over high heat. Sauté onion and pepper until a bit coloured and softened. Reduce heat to low and add courgettes. Season with salt and pepper and crumble in the vegetable stock cube, then add garlic and stir well. Finally, add tomatoes and almonds. Mix gently, cover and cook over low heat for 20 to 25 minutes, stirring occasionally.
  2. Preheat grill to high.
  3. In a small bowl combine flour, Parmesan and butter and rub together till the mixture resembles coarse crumbs.
  4. Distribute cooked vegetable mixture in the bottom of baking dish or tin. Sprinkle crumble mixture on top.
  5. Grill until the topping is golden brown, about 5 to 10 minutes.

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Savoury Crumble with Minced Beef and Tomatoes

This savoury crumble with minced beef and tomatoes is an old favourite of mine. With a layer of minced beef covered with sliced tomatoes and topped with a cheesy crumble, it's easy to make and great for a midweek dinner. Prepare it in advance then just bake in the oven before serving.


Preparation

  • Total Time 1 hour 15 minutes
  • Preparation Time 15 minutes
  • Cooking Time 1 hour

For the crumble topping

  • 100g butter (or margarine)
  • 175g wholemeal flour
  • 100g cheddar cheese, grated
  • 50g mixed nuts (use more seeds if you don't like nuts), chopped
  • 2 tbsp seeds

For the filling

  • 675g mixed root vegetables (parsnip, swede, turnip, potato, carrot etc)
  • 1 onion (large)
  • garlic (2x cloves), crushed
  • 50g butter (or margarine)
  • 25g wholemeal flour
  • 225g tinned tomatoes
  • 275ml vegetable stock
  • 150ml milk
  • 3 tbsp fresh parsley, chopped
  • black pepper (to taste)
  1. Rub the butter into the flour until the mixture resembles fine crumbs (or whizz together in a food processor)
  2. Add the cheese, nuts and seeds and set aside
  3. Chop the vegetables into small cubes
  4. Melt the butter in a large saucepan and saute the onion until transparent
  5. Add the prepared vegetables and cook over a gentle heat, stirring occasionally for 10 minutes
  6. Stir in the flour and cook for a minute, then add the remaining ingredients
  7. Bring to the boil, reduce the heat,cover and simmer for about 15 minutes, until the vegetables are just tender
  8. Transfer to an ovenproof dish
  9. Press the crumble topping over the vegetables and bake in the oven at 190'C/Gas mark 5 for about 1/2 hour, until golden

How to Make Baked Brie and Caramelized Onion Phyllo Cups

To make this simple and easy savoury phyllo cups recipe, I used store-bought phyllo pastry. Phyllo dough is one of those recipes that are time-consuming and not so easy to get right. Of course, if you’re feeling ambitious and time is not a factor, then check out this fantastic phyllo dough recipe. Feel free to add any filling of your choice for this particular savoury phyllo pie recipe, I opted to go fo my favourite baked brie and caramelized onion.

First of you will need to start by making your filling. in a small saucepan, add butter and caramelize sliced onion until they start to turn golden brown and translucent. Add low sodium vegetable stock to the onions to keep them from burning and add a deeper flavour. Once you are happy with your onions and the liquid reduced, add red wine, balsamic vinegar and sugar to the onion. Reduce heat and allow the onions to absorb as much of the liquid as the sauce thickens. Remove from heat and set aside until you are ready to fill your cups. Slice some of your favourite brie cheese, enough to fill up the phyllo cups.

Cut phyllo pastry into squares and fill at light greased muffin tin with four square layers per unit. Don’t worry so much about the shape as long as the cup can hold your filling and form a dainty savory phyllo pie before adding the filling, brush the pastry with melted butter for added flavour to create that eye-pleasing colour. Fill each cup with sliced brie cheese, followed by a teaspoon of caramelized onion. Bake for 10 minutes or until golden brown in a 350 F(180 degree) oven. Top with parsley or any of your favourite green leaf for added colour and freshness.


Roast late summer vegetables, smoked garlic aioli

You can use ripe red or orange bell peppers instead of Romano. Smoked garlic is sold in larger supermarkets.

Serves 6
Romano or other long thin red peppers 5
aubergines 2
courgettes 4 small
olive oil 50ml
smoked garlic a head

For the aioli
milk 100ml
olive oil 150ml
lemon half
balsamic vinegar 1 tsp

Set the oven at 180C/gas mark 4. Put the peppers into a large roasting tin. Slice the aubergines in half lengthways, then in half again and add to the tin. Halve the courgettes lengthways then add to the tin. Pour over the oil, season with salt and toss the vegetables gently to coat them. Tuck the head of garlic into the vegetables and roast for an hour, until the vegetables are soft.

For the aioli, remove the garlic from its skin by squeezing each clove between your finger and thumb. Put the garlic flesh into a food processor with the milk, oil and juices from the roasting tin. Pour in the olive oil and vinegar and process to a thickish dressing.

Pile the peppers, aubergines and courgettes in the middle of a dish, spoon over the dressing and serve.

Nigel Slater’s courgette rosti with burrata and basil recipe. Photograph: Jonathan Lovekin/Observer


Savoury Tomato & Parmesan Crumble

Just needed to write this before we share today’s recipe: Damn! (or Holy F**k!, as TK probably would put it). We asked for some travel tips but never expected that you would be so incredibly helpful. We will compile all your recommendations into a document and it is going to be the perfect travel guide for us. Huge, huge thank you! After having read your comments we are now leaning towards dividing our time between Sydney and Melbourne. And do a month in NZ in between. We will keep you updated regarding our workshops as soon as we have more info.

If you’ve been cooking with us this summer, you probably know that we love crumbles. They are imprecise and easy improvised – try quinoa flakes instead of oats, coconut oil instead of butter, a little less of this or a little more of that.

Instead of doing yet another sweet crumble, this a savoury version. It’s a nice little autumn dinner that we recommend making with some heirloom tomatoes or flavourful cherry tomatoes. The sweet tanginess from the tomatoes goes perfectly with the rich and crunchy parmesan and oat topping. If you can’t find any good tomatoes, I imagine that diced eggplant/aubergine and zucchini would be great as well. Serve with a simple bean salad for some extra protein.

Savoury Tomato Crumble
Serves 4

You can read our thoughts on the use of rennet in cheese at the bottom of this post.

1,5 pounds / 700 g ripe tomatoes
1 tsp coarse sea salt
2 tbsp apple cider vinegar

1,5 cups / 140 g rolled oats (cert. gluten free if you prefer)
6 tbsp almond meal/flour
1/2 cup / 25 g grated parmesan cheese (choose rennet-free cheese if you prefer)
4 sprigs oregano, leaves picked and chopped
1 pinch sea salt
100 g butter (or try coconut oil)

Preheat the oven to 175°C / 350°F. Grease a 22 cm / 9 inch baking dish or pie tin with butter (or coconut oil).
Rinse the tomatoes and cut in halves. Place in a baking dish and toss with sea salt and apple cider vinegar. Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond meal/flour, grated parmesan, oregano and sea salt. Cut the butter into smaller pieces and add to the oat mixture. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the tomatoes. Bake in the oven for 40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned. We served it with lettuce, pear and chickpeas on the side.

Keeps for about a 5 days in the fridge. Freezes and reheats well.

PS. Through these last weeks, some of our favourite food bloggers have cooked their own versions of recipes from Green Kitchen Travels. Their interpretations are honestly so beautiful so make sure to check them out:
Vegetarian Pho by Kelsey from Happyolks.
Crispy Eggplant Polenta Bites with Honey + Lime by Laura from The First Mess.
No Noodle Pad Thai by Anya from Golubka.
Lemongrass & Coconut Summer Rolls by Sara from Sprouted Kitchen.
Halloumi Veggie Burgers by Brian from A Thought for Food.
Ribollita (Tuscan Vegetable Stew) by A Couple Cooks.
No Noodle Pad Thai by Kathryne from Cookie+Kate.

If you already have our book we’d be super grateful if you wanted to write a short review of it on Amazon. Thank you, Thank you!
Next week I think it’s time to share the recipe for these.


What other Easy Muffins Recipes do we have?

Is it possible to have too many muffin recipes? We’ve had peanut butter frosted, chocolate frosted, marshmallow topped, naked, stuffed with home made vegan lemon curd and we’ve even had raspberry muffins! Now we have these savoury. Flipping delicious!



Image via Foodie Quine

Tunnock's Teacakes are a taste of my childhood, so I was captivated when I saw this recipe! The teacake's component parts of chocolate, marshmallow and biscuit are the same as those in a Rocky Road recipe, so why not combine both? This is Scotland in a tray bake, and is perfect for anytime of the year!

Get the recipe for Tunnock's Teacake rocky road


Beet and Cranberry Chutney

I love this recipe! I have made it multiple times for meat-eaters and vegan-eaters alike and everyone loves it. I serve it with cranberry sauce and/or mushroom gravy and mashed potatoes. I have played around with spices but the recipe is great as written. To make this a faster meal, I use a store-bought vegan crust and it turns out great. (I do love to bake but I just don't have the time to fuss with a crust on a weeknight). This is what I plan to do at Christmas to save some time. :)

Suzanne N.

Is it possible to make in advance and freeze this "Tourtiere" Thank you

Claudine S.

I make this every year for Thanksgiving and the Holidays - everybody loves it!

Lee K.

Very good. I typically rate based on exactly as written, but the tweaks I made were minor by adding lots extra mushrooms of all species and a few chili flakes. No cloves, I had none. Seemed hopeless on the pastry, added extra water it was so dry .. it looked awful, blotchy and stretchy but it actually turned out nice. More like thin bready crust than flake .. didn't roll out pretty at all.. but this was a home dinner so it didn't matter. I'll have to perfect that before inviting anyone over.

Isabelle K.

Tested the recipe out before I make it for Christmas. It was good, but I found it to be a little sweet tasting, so I think I’ll add hot chili flakes, like Lise P. recommended

LISE P.

just made this. OMG this is really good as is but also I made some with hot chili flakes and paprika. I like spices. I will definitely make it again.

Made this for the first time and it was a hit. The vegetarians and non-vegs both liked it. I did follow the advice of others and use a short crust though because I didn't feel like attempting a tricky pastry. I added some extra kick with hot chili flakes and some paprika because we like our food with some heat.

Made this today as a trial run for Christmas. Any idea whether it freezes well either before or after baking?

Jocelyne A.

I made this tourtière last Christmas because my friend's son is vegetarian. We all loved it even the daughter-in-law who hates mushrooms. I used a large portobella and measured up the white to make up the pound instead of all white. No cloves though, I used allspice instead and a short crust. Eaten with or without the cranberry beet chutney it's delicious. This year, I'll try making mini tarts with a glaze made out of the chutney.

Lorna B.

This tourtière is part of Christmas every year for us! The pastry is tricky though, and though vegan, does not seem as good as a short crust with lard and butter!

Julie C.

Simple to make, and SO delicious! Very flavorful. Highly recommend - will definitely make again.


Beetroot and Goat Cheese Tart Recipe

What a great combination beetroot makes with goats cheese. Here in this beetroot and goat cheese tart recipe they come together to create a dish that works well for vegetarians and meat eaters alike. It is versatile as well use it as a starter dish, a main course with salad and what a great addition to any lunch box or picnic.


Watch the video: Κολοκυθάκια γεμιστά, χωρίς κιμά, χωρίς αυγά (June 2022).