Tomato & Courgette au gratin

Tomato & Courgette au gratin

Ingredients

2-3 courgettes - in 1 cm slices

8 mediums tomatoes - in 1 cm slices

basil (optional)

This is a very easy meal - healthy & ready to eat in no time!! Absolutely anyone can do this recipe.

After slicing the courgettes, sprinkle with salt and leave for at least half an hour. The salt will bring out the excess water from the courgette. Don't forget that you've already added salt when thinking about seasoning the dish.

After half an hour, dry the courgette with kitchen roll & fry the sliced courgette in a pan with a little olive oil. Remember to turn them over every now & then!

Skin the tomatoes before slicing. Do this by boiling a pan of water, marking ax 'x' in the tomato with a knife & putting the tomatoes in the boiling water for about 1 minute. After this, the skins will simply slip off. Now slice the tomatoes.

Put a layer of courgette in the bottom of your gratin/casserole dish. Now add a layer of tomatoes, followed by a layer of cheese. Then add a layer of courgette & follow the pattern! Bake in the oven for 30 mins at about 200C.

Finish, by putting the dish underneath the grill for a couple of minutes, to make the top layer of cheese really crispy!!

Wild Mushroom Risotto

Wild Mushroom Risotto

Ingredients

6 Challots (or 1 large Onion)

Vegetable Stock (approx: 1 pint)

Arborio Rice

Oyster Mushrooms

Chesnut Mushrooms

White Wine (optional)

Marscapone

Grated parmesan

1 Dice the challots (or onion) finely & warm a little butter in a large non-stick saucepan.

2 Add the challots to the pan & sweat for 5 minutes.

3 Add the arborio rice and stir into the juice from the challots for 1 minute.

4 Add a splash of white wine & stir continuously for another minute.

5 Add vegetable stock - just enough to cover the rice. Stir, and leave to simmer for 2 minutes.

6 In another saucepan, add a little olive oil & fry off the mushrooms.

7 Continue to stir the rice every so often. When the stock has been fully absorbed, add more of the stock.

8 After a pint of stock has been soaked up, approximately 20 minutes after you added the rice, take the mushroom out of their pan & dry them on some kitchen roll.

9 Add the mushrooms to the risotto now & continue to simmer until there is only a little liquid left.

10 Turn off the heat & start to add the marscapone cheese. Stir well & serve with grated parmesan.

Welcome to Quick & Tasty Meals

Welcome to Quick & Tasty Meals - a collection of the easiest recipes, which anyone can do! It will show you how to make healthy & tasty food which takes less than 60 minutes to make - including preparation & cooking.