Pasta with Roasted Pumpkin, Tomatoes and Bacon
Sophie Gray shares her recipe for a hearty pumpkin pasta that will please your hungry family.
Cheesy Vegetable Ramekins
Somewhere between an individual soufflé and a quiche, these are a delicious way to jazz up leftover cooked vegetables.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- Eggs, beaten – allow one per ramekin
- Breadcrumbs – allow ½ slice of bread per ramekin
- Grated cheese (any kind) – allow 1 tbsp per ramekin
- Left-over cooked vegetables, finely chopped – allow 1 tablespoon per ramekin (see note)
- Salt and pepper, to taste
- Herbs (optional) – allow a pinch of dried herbs per ramekin or about a teaspoon of very finely chopped fresh herbs
Method
- Preheat the oven to 200°C.
- Using a food processor, whizz the bread into crumbs. Add the cooked vegetables and whizz again – it should take only a second or so to shred the vegetables finely – you’re not aiming to make a paste.
- Transfer the mixture to a bowl, season, and stir in the eggs and cheese, and fresh or dried herbs if you’re using any.
- Grease the ramekins very thoroughly. Fill the ramekins with the mixture, allowing about half a centimeter at the top for them to rise.
- Place them on a baking tray (they’re less likely to tip over this way, and the tray will also catch any spillage) and bake for 15-20 minutes until risen and golden.