SAVOURY BREAD PUDDING OR OMLETTE AND BREAD BAKE Ingredients 5 or 6 slices bread 2 or 3 eggs 2 onions chopped 2 green chillies chopped 1/2 litre milk 2 tablespoons butter Some cheese Salt to taste Beat the eggs. Add the onions, green chillies and salt and mix well Meanwhile heat the milk till warm and add the butter to it. Mix to dissolve Add the egg mixture to the milk and mix in Take a glass oven proof dish and lay 2 or 3 slices of bread in it Pour half the milk and egg mixture over the bread. Press down to soak Lay the remaining slices of bread over the earlier layer Pour the remaining egg and milk mixture over it Dot with some blobs of cheese Bake in a preheated oven at 180C for around 20 to 25 minutes Serve with some tomato ketchup
CHEESY CAULIFLOWER AND BROCCOLI BAKE
Garden fresh cauliflower and Broccoli with a cheesy topping, baked in a white sauce with seasonings. Serve with Mashed Potatoes, steamed fresh garden vegetables, Tartar Sauce and Garlic bread.
2 cups each broccoli and cauliflower florets
2 cups milk
3 tablespoons flour
1/2 teaspoon salt
1 tablespoon mixed herbs
1 cup shredded cheddar cheese or mixed with mozzarella
1 or 2 tablespoons butter
Boil the cauliflower and broccoli separately in a little water with a pinch of salt till just cooked.
Strain and keep aside
Boil the milk in a saucepan till boiling.
Make a paste of the flour and salt with a little water and add to the boiling milk.
Reduce heat and mix well.
Mix in half the shredded cheese and continue to cook on Low heat till the mixture thickens.
Pour the mixture over the boiled broccoli and cauliflower and mix well.
Transfer to 2 buttered oven proof dishes.
Sprinkle the remaining cheese on top.
Preheat oven to 180C for 10 minutes.
Bake at 180C for 20 minutes till brown on top
TURKEY ROAST CASSEROLE
This is a recycled dish using leftover Turkey Roast. It’s a meal in itself with a slice of toast and a salad. Any seasonings of your choice could be added to flavour the dish
2 cups shredded or chopped left over Turkey Roast
2 cups Bread Crumbs
1 cup milk
1 cup fried onions
1 cup chopped tomatoes
2 eggs, beaten
2 teaspoons Worcestershire sauce (optional)
Salt to taste
1 teaspoon ground black pepper
1 teaspoon parsley flakes
1/2 teaspoon garlic seasoning
1 teaspoon paprika or chillie powder
A few mint leaves
Preheat the oven to 180 degrees C
In a large bowl, combine the turkey with all the ingredients.
Mix just until well combined.
Add a little more milk if required
Butter a baking dish and transfer the mixture to the dish
Dot with a few blobs of butter
Sprinkle some breadcrumbs evenly on top
If desired, sprinkle or lay shredded cheese on top
Bake at 180 C for 20 to 25 minutes till the casserole is firm and nicely browned on top.
Let it rest for 10 minutes before serving
Enjoy it plain or with roast and a salad
BREAD AND VEGETABLE CASSEROLE
4 cups diced stale bread
1 tablespoon cooking oil
3 large eggs
1 ½ cups milk
1 tablespoon any hot sauce – chillie garlic etc
½ teaspoon salt
1 cup chopped spinach well rinsed
1 tomato chopped
1 cup corn kernels, boiled
1 cup chopped scallions or leeks
1/2 cup chopped red bell pepper
2 cups grated cheddar cheese, divided
Preheat oven to 180 C
Lightly oil the bottom and sides of a soufflé or baking dish.
Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix well
Heat a tablespoon oil in a pan and cook the onion leeks / scallions, red bell peppers, tomato and spinach together for a few minutes till the spinach wilts. Remove from heat. Mix in the boiled corn kernels
Pour half of the quantity of the milk mixture into the dish and add half of the bread cubes and push down into milk mixture.
Layer in some of the cooked vegetables and 1 cup grated cheese over the bread.
Repeat layering of the bread, milk mixture and vegetables.
Pour the remaining milk mixture over the top, making sure the bread is soaked, and then end with a layer of grated cheese.
Bake 1 hour till the top is nicely browned
Remove from oven, and serve hot with steamed veggies