Sunday, June 22, 2008

Courgette And Corn Casserole

Courgette And Corn Casserole
serves 8

50g/2oz potato flour
75g/3oz rice flour
1 teaspoon baking powder
600g/1lb 5oz courgettes, grated
425g/15oz canned creamed sweetcorn
200g/7oz red pepper, finely diced
100g/4oz onion, finely diced
50g/2oz Cheddar cheese, finely grated
2 tablespoons olive oil
2 eggs, lightly beaten
salt and freshly ground
black pepper

• Preheat the oven to 200°C/ 400°F/Gas mark 6. Lightly grease a casserole dish with butter.
• Sift the potato flour, rice flour and baking powder together.
• Put the courgettes, sweetcorn, red pepper, onion and cheese in a large bowl. Stir to mix through evenly. Add the sifted flours, oil and eggs, and mix well using a metal spoon until well combined. Season with salt and pepper.
• Pour the mixture into the prepared casserole dish. Bake for 30 minutes or until set in the centre. Serve hot.

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