Mix 1 can creamed sweetcorn, 1 can whole kernel corn, drained, 3 beaten eggs, 125 ml fresh breadcrumbs, 1 chopped onion, 1 chopped green pepper, 125 ml sour cream and 3 - 5 ml Salt And Pepper together.
Pour into casserole dish and bake at 180 degrees Celsius for 20 - 30 minutes.
Super vegetable casserole
With the price of meat continuing to spiral upwards we have reduced our red meat meals to two a week. Initially this was quite a culture shock, seeing that I am a local boykie who cut his milk teeth on rare rump steak.
But I must confess, we are feeling better for it and the household is looking healthier too.
My main concern was what to do with stews and casseroles, but after just a little digging around I have found some really wonderful and imaginative meals sans meat.
Nice thing about not using meat is that preparation takes much less time and I also find it easier to cook to per person portions, whereas with meat I was always over-catering.
One of my recent discoveries is a tasty vegetable casserole, for which you need:
# 20ml butter
# 400g small pickling onions, peeled
# 2 Bay leaves
# 3 potatoes, peeled and cut into small cubes
# 1 thinly sliced yellow or red pepper
# 400g button mushrooms
# 1 tin of peeled tomatoes, roughly chopped
# 2 cloves of garlic, peeled an finely chopped
# 1 wine glass white wine
# 12 black olives, halved and pit removed
# 4 courgettes, each sliced into four chunks
Melt the butter in a saucepan and fry the pickling onions over medium heat for three minutes.
Add the potatoes, garlic and bay leaves and fry for a further two minutes.
Add the sliced pepper and courgettes and fry for another rminute.
Add all the rest of the ingredients and cook for about 15 minutes over medium heat.
Taste and season with salt and black pepper.
Serve with rice (basmati or brown rice), crusty bread and crispy, cold dry white wine
Sweet Pepper Bake with Tomato
Serves 4 as a vegetarian main course or 8 as a side dish
2 red bell peppers, pipped and sliced in 1cm wide strips
1 yellow bell pepper, pipped and sliced in 1cm wide strips
2 ripe tomatoes, halved and cut into large cubes
Ina Paarman’s Rosemary and Olive OR Garlic and Herb seasoning
1 x 200ml Ina Paarman’s Sundried Tomato Coat & Cook sauce
2 T (30 ml) olive oil or grape seed oil
fresh basil or chopped parsley
Toss the vegetables together in a large mixing bowl and season. Add sundried tomato sauce and oil and mix together. Dish into a medium size ovenproof dish.
Bake at 180°C for 35-40 minutes. Top with fresh basil or sprinkle with chopped parsley. Delicious with Italian bread dipped in olive oil and fresh green salad dressed with our Herb dressing.
Variation : Add ½ cup of pipped calamata olives or replace the tomato in the recipe with 1 large sweet potato cut into 2cm x 2cm cubes.