wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Vegetables

Asparagus & Potato Timbales

Aubergine/Egg-plant Fritters

Butter Beans with Pepper & Parsley

Cauliflower / Broccoli with a Quinoa

Cauliflower Cakes (Latkes)

Celeriac & Sweet Potato Rosti

Cheese Latkes

Spicy Corn Fries

Mashed Aubergine (Eggplant) Fritter

Mushroom with Blue Cheese Sauce for Baked Potato

Potato Latkes

Latkes 2 - Deep Fried

Potatoes in Stock

Red Cabbage with Mango

Saffron Mash

Spicy Tomato Sauce

Wilted Chard














































(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

wp9b22a563.jpg

Asparagus & Potato Timbales

Vegetarian
Make 4-6 servings depending on mould sizes (175ml/6oz or 150ml/4oz)
We like these as a light lunch and if you want to make them really luscious add about 100g (4oz) of gruyere or gouda or any string - when melted- cheese in to the potato mix

1 quantity asparagus stock vegetables (approximately 300g (10oz) left when stock strained off
4 tablespoons/ 60g  creme fraiche or thick yoghurt
2 medium eggs
450g (1lb) mashed new potatoes
1 spring onion (scallion)
pinch of freshly grated nutmeg
salt and freshly ground pepper for seasoning
1/2 teaspoon chopped fresh thyme
1/2 teaspoon grated mace or nutmeg
Butter for greasing ramekin moulds or line with muffin papers

Mix the mashed potatoes and asparagus stock vegetables together.  Beat the eggs, creme fraiche, thyme, mace and seasoning together.  Snip in the spring onion.  Add the egg mix to the potato mix.  Beat well together.
Spoon the resulting mixture into lined or greased ramekin moulds and place dishes in a bain marie (roasting tray half filled with boiling water).  Place in a preheated oven at 375ºF.   190ºC, Gas Mark 5, Moderately hot oven.  Bake for 25 minutes.  To serve – remove from oven and ramekins serve with a little more grated nutmeg over the top.