Cheesy Vegetable Ramekins
Somewhere between an individual soufflé and a quiche, these are a delicious way to jazz up leftover cooked vegetables.
Veggie Bread Parcels
Take sliced bread to another level with these tasty veggie bread parcels. Crunchy and packed with flavour, they're a great way to use up leftover 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
- 8 slices of bread
- 3 cups mashed vegetables (potato, pumpkin, kumara or a mix of all three)
- 1 cup cooked mixed vegetables (e.g. peas, carrots and corn)
- 3 teaspoons curry powder
- ½ teaspoon salt
- Pepper, to taste
- Water, to seal
- 2 eggs
Method
- Preheat the oven to 190°C and grease a baking tray.
- Use a rolling pin to roll the slices of bread until they are thin and flat, set aside.
- Combine the next six ingredients in a bowl and mix.
- Lay the bread slices in a single layer, then evenly distribute the vegetable mixture on each slice of bread forming a rough triangle
- Brush a generous amount of water around the edges of the bread.
- Take a corner and fold it diagonally then press the edges together, forming a triangle.
- Repeat with the rest of the bread slices.
- Beat the eggs into a wide, shallow bowl.
- Dip and coat each bread parcel with the egg, then place on the baking tray.
- Bake for 10-12 minutes, until golden.