WIAW #12 Potato and Tomato Gratin

potato tomato gratin

Ok guys, super-duper apologies for my WIAW  and blogging in general absence since December but I do have a very good excuse! I was working on my first cookbook which I am sooooo excited about it!

It is a Gluten-free Vegan cookbook and I have to say I am very proud of my first dip in to the cookbook world. It is live on Amazon as of this morning and will be available to download for FREE tomorrow 23rd January 2014.

Today’s post is a recipe from the book which I made for dinner last Friday and accompanied it with a spinach salad and, sorry to any vegans reading this, fillet steak . It is Potato and Tomato Gratin, it is dairy free, gluten-free and BLAND free!

Potato and Tomato Gratin (Bake)

Ingredients

4 large potatoes (peeled)

2 large tomatoes (sliced)

1 ¼ cup / 300ml soy milk

4 tsp corn flour

Tepid water

½ tsp sea salt

Few sprigs of fresh thyme (or any other herbs you prefer)

½ cup / 80g grated vegan cheddar (or your favourite cheese)

Olive oil

1 tsp black pepper (or to taste)

2 tsp garlic powder

Directions

 

  1.  Place the potatoes in a pan of boiling water and cook for 7-10 minutes until half-cooked. Take them out and slice with a knife carefully as will be hot
  2.  Brush a baking / Pyrex dish with olive oil and start layering starting with the potatoes then onion and season each layer as you go with the garlic, salt, pepper and herbs
  3.  To make your sauce in a small bowl mix the corn flour with tepid water until is like a paste. Heat the soy milk in a saucepan and when hot but not boiling add the corn flour mixture whisking all the time. Cook for 1 minute stirring continuously. It should have a thick-ish consistency
  4.  Pour this over the potatoes and cook in the oven for 25 minutes, take out and top with the tomatoes and cheese. Put back in the oven for 10-15 minutes. Serve with a rocket or spinach salad. This is also delicious served cold as a side dish at barbeques

If you are not vegan you can use normal cheddar, parmesan or mozzarella to top this dish.

Linking up to Peas and Crayons – check out the other bloggers

How are the new year resolutions going?

Has anyone else got a book in the pipeline or published? Leave a link if you do so I can have a look and download

Advertisements

I’m Back!

Hello and happy new year to you all! I had an extended break from blogging over Christmas and New Years so apologies for being MIA ! I know you guys will forgive me 🙂

So how is 2014 treating you all so far?

I have some VERY exciting projects in the pipeline so watch this space. Until then here is a quick recipe for today. It is a gorgeous smoothie recipe, great for a quick breakfast, lunch or snack! Healthy, fresh and oh sooo scrummy!

Mixed Berry Booster Smoothie

Makes 2-3 servings

Ingredients

1 medium banana

200ml Orange Juice (I like fresh but use whatever you prefer)

250ml / 1 cup low fat natural yogurt (fresh or frozen)

250g frozen mixed berries

Put all ingredients in to a blender and whizz until smooth…. Voila!

 

Enjoy 🙂