Mixed Vegetable Ring recipe
information
Cotswold cheese is a tangy blend of Double Gloucester with chopped chives and onions. Here it is used to make a light pastry ring, filled with a delicious mixture of colourful vegetables. Serve as a lunch or supper dish with salad.
ingredients
Everyone gets a piece of the cheesy ring and a generous helping of the filling, made from juicy Mediterranean vegetables.
100 g (4 oz) butter
1 large onion, skinned and sliced 50 g (2 oz) mushrooms, wiped
2 courgettes, sliced
175 g (6 oz) aubergine, quartered and sliced 1 red pepper, seeded and sliced
3 tomatoes, skinned and chopped salt and pepper
215 ml(7 1/2 oz) fresh milk
100 g (4 oz) plain flour
3 eggs, beaten
40 g (1 1/2 oz) walnut pieces, chopped
100 g (4 oz) Cotswold cheese, grated
1 large onion, skinned and sliced 50 g (2 oz) mushrooms, wiped
2 courgettes, sliced
175 g (6 oz) aubergine, quartered and sliced 1 red pepper, seeded and sliced
3 tomatoes, skinned and chopped salt and pepper
215 ml(7 1/2 oz) fresh milk
100 g (4 oz) plain flour
3 eggs, beaten
40 g (1 1/2 oz) walnut pieces, chopped
100 g (4 oz) Cotswold cheese, grated
method
1. Melt 25 g (1 oz) of the butter in a large saucepan. Lightly fry the onion and mushrooms for 5 minutes, until softened.
2. Add the courgettes, aubergines and red pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes and season to taste.
3. Melt the remaining butter in a medium saucepan with the milk, then bring to the boil. Remove the pan from the heat, tip in all the flour and beat thoroughly with a wooden spoon. Allow to cool slightly, then beat in the eggs, a little at a time. Stir in the walnuts. Pipe or spoon around the edge of a well-greased 900 ml (1 1/2 pint) ovenproof serving dish.
4. Fill the centre with vegetables. Bake at 200°C (400°F) mark 6 for 35-40 minutes, until the pastry is risen and golden. Sprinkle with the cheese, return to the oven until the cheese has melted. Serve at once
2. Add the courgettes, aubergines and red pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes and season to taste.
3. Melt the remaining butter in a medium saucepan with the milk, then bring to the boil. Remove the pan from the heat, tip in all the flour and beat thoroughly with a wooden spoon. Allow to cool slightly, then beat in the eggs, a little at a time. Stir in the walnuts. Pipe or spoon around the edge of a well-greased 900 ml (1 1/2 pint) ovenproof serving dish.
4. Fill the centre with vegetables. Bake at 200°C (400°F) mark 6 for 35-40 minutes, until the pastry is risen and golden. Sprinkle with the cheese, return to the oven until the cheese has melted. Serve at once
serving amount
serves 4
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