Green Beans, Yellow Courgette and Cheddar Quiche

I made this Green Bean, Yellow Courgette and Cheddar Quiche last weekend. with vegetables from the garden plot.  It was served with salad and tomatoes which were also homegrown. 

I was enjoying the quiche very much, then I tasted a papery texture in mouth.  In my head I thought it must be either the courgettes or one of the lettuce leaves and continued eating.  It was only when we finished eating,  I mentioned it to D that it tasted a bit papery in places and he agreed.  It was only on his agreeing that it dawned on me that I had left the baking parchment paper on the pastry when I blind baked it. Yes I made the shortcrust pasty from scratch this time.  I have never done anything like this before.  

As we had only eaten half of the quiche, the following day we were surprisingly able to separate the eggy quiche part from the pastry  and pull out the remaining baking parchment paper.

Now that I have told you this, I might as well admit to you that I made another mistake in my rushed attempt to get this Quiche into the oven.  I was given some eggs by the neighbours, I cracked them one by one into a jug, before adding it to the milk for mixing.  Well, I forgot to add one of the eggs to the mixture.  It was only when I was about to transfer it to the oven for cooking, that my eyes fell upon the egg still in the jug.  Well, I quickly resolved that by whisking it and pouring it over the filling, giving the quiche filling a gentle stir here and there to blend.  It turned out fine, thank goodness.  

Honestly, I don't mess up like this - so this was an unusual day in the kitchen, perhaps my mind was on other things... 

Spicy Tomato Pasta Bake with Vegan Chorizo

I have mentioned before that one of the most popular recipes on my blog is the vegan Chorizo sausages made with vital wheat gluten thanks to Terry Hope Romero.  

Since vital wheat gluten is a lot more accessible now and stocked by many health food stores across the UK,including most cities in Wales.  I have been making it every year, but this is not to say that we indulge in faux meat all the time or that our meals have to be 'seitan faux 'meat' and two veg', its is actually not as I still find the texture of faux meat, especially seitan 'meat' unusual.  

For a veggie Sunday Roast, I would still always favour a nutroast in place of a 'Seitan' Roast with Stuffing.  However, saying all that I do like to experiment and those of you who know me now through blogging, will know that I do enjoy experimenting in the kitchen with new ingredients, but always with fruit and vegetables.  After all, I am sure if you do your research, my humble blog would have been the first in the UK  showing the versatility of fruit and vegetables, for example putting vegetables, other than carrots, parsnips and pumpkins into desserts, but lets ignore that.    

Balsamic Beetroot Orzo Pasta with Green Beans

We have homegrown beetroot and D is very excited.

I have made an Estonian Beetroot and Potato Salad, and this simple Beetroot Orzo Pasta and Green Bean Salas for work.

I have mentioned in previous blog posts, that week after week I make the same salads, so its nice to vary with the changing seasons. 

I am sharing this Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Other Beetroot Salads
Beetroot Bulgar Salad
Beetroot and Pearl Couscous Salad
Beetroot and Cumin Pasta Salad
Beetroot Horseradish and Green Bean Salad
Salad
Balsamic Beetroot Dyed Pasta Salad
Roasted Beetroot and Carrot Feta Salad

Aglio, Olio e Peperonicino with Green Beans

Fast Pasta dishes are my go to meals when I get home late from work; and these kind of meals are the ones that are often not photographed either due to poor lighting or hunger pangs more of a priority than blogging.  

Another thing to say about fast pasta kind of meals is that I don't often measure the ingredients and eyeball them, so it never tastes the same the next time round,  but always hits the hungry spot. 

A few days ago, I made this Spaghetti Pasta Aglio, Olio e Peperonicino with Green Beans from the garden plot.  Well they were actually purple beans until they hit the water and turned a dull green. 

Green Coconut Soup with Fennel

Yes this is really just another Green curry.

This Green vegetable Coconut Soup was made in the same vain as my korma soup, way too much coconut that it drowned the vegetables, but it was proper lush I tell you.  

I think D enjoyed it more so because of the fresh fennel, peeking out from the sides like angel wings. 

We used to grow it a lot of fennel when we had an allotment and eat it quite a bit.  But its been a while.  I picked it up with plans to make something else, then ended up throwing it into this Green Vegetable Coconut Soup and I am so glad it did.  It made for a wonderful change.  Thick, the consistency of Pea Veloute and colour just as vibrant - green and gold.

I am sharing this Red Cabbage Purple Potato Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen and with Eat Your Greens hosted by my co-host The Veg Hog.

vegan Snake Beans Savoury Cake

Although I am sharing this recipe, I have to admit from the outset it was not one of my favourites. 

I made this Snake Bean Savoury Cake early last month when I picked up some fresh Snake Beans also known as Yard Long Beans from the Bangladeshi grocers.  I had been advised to make a Bangladeshi curry with it, but the adventurous home cook in me wanted to experiment with it.  

Any Green Vegetable Gratin

I made this a while back when I had courgettes growing in the garden; and although it may look very messy and not look that appealing in the photograph.  It was rather good. 

I loved how the topping that was made up with breadcrumbs and cheddar cheese totally crisped up in the oven. Beneath the golden cheesy crunch, you will find courgettes, runner beans and green beans embraced by soft caramelised sweet leeks. Although I used courgettes, green beans and some runner beans here, you can use any seasonal green vegetable.  I am going to make this again very soon, this time with Brussels sprouts and savoy cabbage. 

Not that you can see them, but In keeping with the green theme, I  added some pistachio nuts partly for some crunch, but also I had some in the kitchen cupboards actually losing their crunch.  I knew upon baking they would be enhanced.  

Beetroot, Horseradish and Green Beans Pasta Salad

This Beetroot, Horseradish Pasta Salad was made in a hurry a few weeks back over the weekend.

I took inspiration from what was in my fridge: cooked beetroot and green beans and kitchen cupboards: horseradish powder and dried pasta and lunch was on the table in less than 30 minutes.

The amount of horseradish you put in is subjective, put in as much or as little as you want.  I made the horseradish myself with some horseradish powder that I picked from Glastonbury earlier on in the month.  But if you use ready made, albeit a vegan brand make sure you get good horseradish - nothing disappoints than a tame horseradish in your mouth when your expecting a boom!

We had some Beetroot Horseradish Pasta Salad left over, so I took some into work and shared it with a colleague who comes from Slovakia where they do like their beetroot.  By the way this is the same work colleague who gave me some beetroots from her allotment plot a little while back and I made a vegan Beetroot and Soy 'Lamb' Curry.  She liked it and wanted the recipe.  I told her 'there is no recipe, but this is what I did'... I cooked the pasta and stirred in cooked green beans, cooked beetroot and then stirred in a little olive oil along with some horseradish , finished of with a good grinding of salt and pepper. 

I was never a fan of beetroot when I was small and it was not something that my parents cooked with.  The only form I ever saw it was in jars for making cheese and beetroot rolls, the stuff was harsh.  However, when I left home for college and then University, I became more adventurous with my food and my culinary adventures had just begun.  I met my husband, then a friend, then a boyfriend, then fiancee for many many years before we got married - well he loved the red beet root, so I began discovering the versatility of this earthy vegetable and began making both savoury and sweet dishes with it.  I would not say that I love beetroot, but I have over the years begun appreciating it much more than I did in my early formative years.  

Other Beetroot Sweet and Savoury Recipes that may appeal
Beetroot Chocolate Cake Runner Up in the Great Vegan Bake Of 2013 
Chocolate Beetroot Black Bean Chilli
Raw Beetroot Coconut Halwa Hearts
Beetroot Pakora Bites
Beetroot Pearls
Sri Lankan Beetroot Curry

This blog post is part of Vegan Month of Food: Memories and Traditions.  I am also sharing this Beetroot, Horseradish and Green Beans Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen;  and Cook Once Eat Twice hosted by Searching for Spice;  and Simple and In Season hosted by  Feeding Boys;  

Tamarind Edamame, Soy and Green Beans

Eat Your Greens on World Vegetarian Day.

Although a little spicy, this plate of food made for an interesting eat.  This Tamarind Edamame, soy and Green Beans dish is more of a stir fry than a curry. 

There is crunch from the green beans also known as pole beans, and different flavours of green  from the garden peas, edamame and soy beans.

I know stuffed I like tamarind a lot.  Its one of those ingredients that I reach for when I have a sore throat - its not like honey, but more marmite, but the flavour of tamarind are more sweet and sour, than yeasty.

D is not that keen on it, but will accept it as long as it does not dominate the whole meal, and this certainly does not.  Its subtle.  The tamarind lends a mild citrus twang with a hint of sweetness.  I think this dish was suitably moist as its not overly saucy, but if you want more sauce, then please feel free to stir in some coconut milk - how much is up to you.

Other Tamarind Recipes on my blog
Hot and Sour Broad Beans
Carrot and Tamarind Soup
Carrot Ketchup
Quinoa Meatballs in Tamarind Sauce
Gol Guppay
Sarah Beatties Tamarind Parsnip Curry
Slow Cooked Vegetable Tamarind Stew
Sweetcorn and Tamarind Soup
Tamarind Tofu 'Fish'
I am sharing this with Eat Your Greens hosted by my co-host The Veg Hog;   Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition;  My Legume Love Affair which celebrates its 100th edition, I am so glad it continues as it is one food blog event that i have continues to participate in over the years.  It is hosted by  Cooking with Siri and  Lisa's Kitchen and finally  Meat Free Mondays.  

Freekah In My Kitchen

Its been lovely and warm, maybe just a little too warm that when you get home after work or whatever, you really just don't want to cook, or at least spend an hour or so over a hot stove.  

Well here is a  grain, pulse and vegetable salad of sorts, its actually  Freekah Pilau made with homegrown yellow mangetout, garden peas and tinned chickpeas.  As it was my first time cooking with freekah.  I sought inspiration from my Middle Eastern cookbooks, and one book in particular gave me inspiration  Seductive Flavours of the Levant by Nada Saleh.

This recipe has two ingredients that may be new to some of you, as they were to me a while back.  These are freekah, also known as frik (burned green wheat); and Ajvar paste, a red pepper and aubergine paste. Freekah is available from Middle Eastern shops and health shops, this particular one is a brand called Artisan Grains.  

The Freekah Pilau  was lovely and made a pleasant change from plain bulgar wheat, couscous and even rice. Freekah definitely  has more texture than ordinary bulgar wheat, but for some reason I had expected it to have smoky undertones and it did not.  This is not a spicy dish at all. It is however nutty and well flavoured with plenty of wholesome texture and bite.  We have a fair bit over as the recipe makes a large amount, so we will both be having it for lunch tomorrow.

If you want to make a Middle Eastern Feast of it all serve the Freekah Pilau with falafel, dolmas and marinated green olives. 

Ah time flies by..

After travelling 2,000 miles, over 14 days, through four countries taking in four different beds, and several hundreds of photographs later - I am back, but more about that to come.
Right now may I share with you a dish I made before I left for my holidays, a New potato and green bean salad.
I made this salad with some British Sofia new potatoes and green beans also known as French beans which are in season.

This New potato and green bean salad is so simple to prepare and really is a meal in itself. If you do decide to make this, please try to use the smallest new potatoes available, so that you can leave them whole, otherwise after cooking, chop them in half.
The combination of the black olives, sun dried tomatoes, red onion and dressing, really does make this salad an explosion of flavours. The cheese though not essential also adds a little something.

New potato and green bean salad
Serves 2 - 4
Ingredients
250g small new potatoes
200g green beans, trimmed and halved
1 small red onion, sliced
80g black olives, sliced
3 pieces of sun dried tomatoes in oil, cut into thin slivers
Optional 100g Cheddar cheese, grated
For the dressing
1 tablespoon mustard
100ml Olive oil
1 tablespoon balsamic vinegar
1 clove of garlic, crushed
Salt and pepper to taste

Method
Place the potatoes in a pan of salted boiling water and boil for 15 minutes or until the potatoes are tender. Bring another pan of slated water to the boil and blanch the green beans for 5 – 6 minutes, then drain and refresh under cold water.
Place the warm potatoes in a bowl and add the sliced red onion, green beans, olives and sun dried tomato slivers. Finally mix all the dressing ingredients in a small bowl, season and add to the potato salad. Add in optional cheddar cheese. Serve immediately. From Nadine Abensur's The New Cranks Recipe Book

Spiced green beans with Tamarind Tofu

Is that fish steaks on your plate?!

I agree, sure does look like that, but let me assure you its 100% vegan.
After making the broad beans in tamarind sauce, I decided to carry out an experiment with the tamarind concentrate: Baked Tamarind tofu. Despite how it looks, it worked out pretty good. The flavour of the thick tamarind sauce was sharp. You could call it a BBQ sauce I guess, I honestly wouldn't know as I've never had any, or made any in my entire life; and I am a woman of a certain age now. Nope, it was not part of my childhood, teenage or early adulthood days. The tamarind sauce actually reminded us both a little of Brown sauce, just a lot more zing and zang in the mouth. So I’ve reduced the tamarind a touch. Our only complaint with this dish was the tofu itself. Its the brand I use often, but this particular this slab of tofu was actually quite soft, instead of firm. This detracted a little of our enjoyment of the meal.

I served the tamarind tofu with some spiced potatoes and the remaining runner, green (and yellow) beans in my freezer from last year. These were good and a good way to use up frozen beans.
Tamarind Tofu
Serves 3 – 4
Ingredients (can be halved)500g firm tofu
2 tablespoon oil
1 medium onion, minced
2 cloves of garlic, crushed and chopped
1 chilli pepper, seeded and chopped
Pinch of salt
1 to 1½ tablespoon tamarind concentrate
100ml water
1 teaspoon ginger powder
½ teaspoon ground cumin
½ teaspoon ground coriander
Method
Preheat oven to gas mark 6
Slice the tofu into ¼ inch slices, lightly fry in 1 tablespoon of oil and set aside
Saute the onions, garlic and chilli in the remaining oil, and blend with all the other ingredients until smooth.
Arrange the tofu slices on a lightly greased baking dish, pour the sauce over the tofu and bake for 15-25 minutes.
Spiced green beans with new potatoes
Serves 2 - 4 as an accompaniment
Ingredients200g new potatoes, steamed, halved and set aside
2 tablespoons olive oil
1 tablespoon of black mustard seeds
1 generous teaspoon of cumin seeds
1 teaspoon coriander, freshly ground
300g green beans, topped and tailed
Salt to taste
100ml water
Method
Heat the oil in a wide pan, when hot add mustard seeds and cumin seeds and cook until the cumin is dark and the mustard pops. Add the potatoes and green beans and cook for a few minutes, before adding the water. Cover with a tight fitting lid and cook gently for 10 minutes, or until the beans are tender, but still crunchy.
Uncover and turn up the heat. Stir in the ground coriander and seal to taste and cook rapidly for a few minutes until most of the water evaporates. Idea inspired by Stones Cookbook.

Fallen apples and Strawberry spinach

So that you don't think I was exaggerating about the blustery winds over the past few days.
Look at these fallen apples!

Here they are, raked and all clumped together. These cooking apples albeit small have all fallen off the tree at the bottom of my garden. The apple tree is strategically placed blocking the passing commuter trains. Every year, around autumn time, we had become used to a gentle windfall, so that we could harvest some of the cooking apples. Sometimes there were so many that we were giving them away. But last year for the first time ever, we didn't get to enjoy a single apple from the tree. Not sure exactly what happened. Of course we were disappointed, but we are in a fortunate position as we could purchase some from the grocery stores, but the birds that had become accustomed to making this apple tree a stop came and went. Anyway this year signs were good, that was of course until the wind came and knocked so many of them down.

But I look up and still see some there. I may still get to eat home-grown apple crumble, apple ice-cream and hopefully the waxwings will come back too.

I spy my first broad bean.

the first courgette di nizza, a round variety,

the first hestia dwarf runner bean,

The wild strawberries are growing well. There will never be enough to make a dessert with, but that okay, as I love just picking and popping them into my mouth as I potter around the garden. So much more sweeter than a wine gum (which incidentally I gave up eating many, many years ago because of the animal gelatin content).

Here's a surprise, finally my strawberry spinach is appearing. The triangular leaves with spiky edges themselves have been poor, but the berries are starting to make an appearance. I don't know why it is called strawberry spinach as the berries to my eyes look more like raspberries or even red bramble berries. Strawberry Spinach botanical name Chenopodium capitatumis. It is also known as strawberry sticks, beetberry, strawberry blite and even miniature dwarf bearded iris . Both the leaves and berries are edible, and can be eaten either raw or cooked. The berries taste nothing like strawberries at all they have a mild flavour similar to the leaf. I am a little disappointed in them, the same way I was disappointed when I grew sweetcorn 'strawberry 'pop' corn' that went all mouldy.

Here is a pot that has a number of Brassicas growing in it such as Tuscan kale and two cabbages. I may have messed up here as they are all fighting for space to stretch. I can only watch now and hope that they give each other space to grow.

What is growing well in the plot though, are my broccoli. So many of them are shouting to be picked before they flower.

So I did pick a few with some peas. They will be part of our meal this evening. For lunch though, I made this Orzo salad. Orzo is a rice shaped pasta.

Last month I made orzo salad with courgettes and carrots, but this one is with the green and yellow beans I had found in the freezer last week.

Orzo, green beans, olive and lemon salad

150g - 200g Orzo cooked according to packet instructions, drained and set aside
300g French beans, trimmed
4 spring onions, sliced
8 – 12 black olives, stones and cut into rings
½ preserved lemon, finely chopped (optional)
1 clove of garlic, peeled and crushed
4 tablespoons olive oil
Freshly squeezed lemon juice, to taste
Salt and pepper to taste
Method
Cook the beans in plenty of boiling salted water until just tender. Meanwhile put the onions, olives, preserved lemon, garlic and olive oil into the salad bowl and mix together. Add the orzo to this as well. As soon as the beans are cooked, drain and add them to the salad bowl, swirling them around so they are well-coated with the dressing ingredients. Add the lemon juice, salt and pepper to your liking. Feel free to adjust the flavourings to suit your taste buds. You may want it more zingy. Idea inspired by Catherine Mason’s Vegetable Heaven.

Teriyaki Tomatoes and beans with caramelised red onion

I decided to make this recipe as I way to use up some of the green beans and tomatoes. I am not too sure what to say about this dish, as I wasn't bowled over by it. It was very unusual. The combination of oriental flavours in the form of the teriyaki sauce certainly sounds like it would clash somewhat with the caramelized onions, but actually they complimented each other well. It is not a dish I would make again, but it was interesting to try and a change for my taste buds.
Teriyaki Tomatoes and beans with caramelized red onion
Serves 4
Ingredients
500g green beans
250g firm red tomatoes, quartered
250g or 1 tin of cooked haricot beans* (see note below)
4 tbsp teriyaki sauce
1 red chilli, finely sliced
1 large handful of coriander, chopped
1 tbsp sesame seeds
Salt and pepper
For the caramelized red onion
250g red onions
4 tbsp chilli oil
½ tsp soft brown sugar
1 inch long piece of ginger, grated
2 cloves of garlic
Dash of tabasco
Method
Top and tail the green beans and cook in salted water until al dente. Then drain and set aside.
For the caramelized red onion: peel the onions and cut in half along the length, then cut into thin slices, again following the length. Heat 2 tbsp of the chilli oil and fry the onion over a gentle heat until soft, gradually adding the sugar, grated ginger, garlic, Tabasco, salt and pepper. The onion will caramelize, when this consistently has been achieved. Transfer to a plate and set aside.

In the same pan, heat the remaining chilli oil and quickly sauté the green beans, adding the tomato quarters turning and tossing for 1 minute. Then add the beans, teriyaki sauce, diced chilli and coriander. Serve with some plain boiled rice and top with the caramelized onion. Finally sprinkle over the sesame seeds. Recipe Adapted from The New Cranks Recipe Book

*I didn’t have any cannellini beans, so substituted it with haricot bean. It didn’t work very well, I think butter beans would have been a better substitute.

Roasted beans with couscous and spiced feta Salad

I know I know I have a load of tomatoes and plums, so why on earth am I showcasing a couscous salad. Well my dear readers, please don't fret. I have just poured the plum jam into jars and the plum chutney is simmering away as I type. I have also made a Tomato lasagne which I will showcase tomorrow as it is intended to be our supper for tomorrow when we get back from our trip to Fife tomorrow. You will be pleased to know that this couscous recipe does have my homegrown green beans, runner beans, shallots, baby onions and rosemary. So it's not all bad.
This is one of my favourite couscous salad recipes, I must have made this about 4 – 5 times last year. It is quite substantial on its own, but could also be served as part of a buffet with dolmades, olives and roasted balsamic tomatoes. I don't know what it's origins are or if its just one of those brilliant fusion recipes, as it has couscous from North Africa, feta cheese from Greece, spices from India, and all the fresh vegetables from the U.K, my plot to be more precise. So I hope Lisa of Lisa's Kitchen accepts this as she is this months host for No Croutons Required Challenge.

Roasted beans with couscous and spiced feta Salad
Serves 4
For the marinated feta.
This part can be omitted for vegans or *substituted with a vegan alternative

Ingredients
200g feta cheese*
4 cloves of garlic, halved
2 hot chillies, halved
A few sprigs of rosemary or thyme
Olive oil
For the couscous
8-10 shallots, or small onions, red or white
300g couscous
1 teaspoon turmeric
Zest of 1 lemon
Salt and pepper to taste
500g runner and climbing beans (use fat climbing beans though, not thin ones as they will shrivel and burn). Slice into diagonal pieces
4 cloves of garlic, sliced
2 fresh red chillies, chopped into rings
1 tablespoon of cumin
1 tablespoon of fennel seeds
50ml vegetable stock or water
200g cooked chickpeas

Small handful of coriander, chopped

Method
Chop the feta into cubes, put into a bowl with the garlic, chillies and herb sprigs. Pour in enough oil to cover the cheese and leave to marinate for an hour before you want to serve the couscous.

Preheat oven to gas mark 6. Toss the peeled shallots or onions with a little olive oil into a large baking dish and roast until they have softened a little and beginning to colour. While that is cooking, soak the couscous. Stir n the turmeric, lemon zest into the dry couscous, season and pour in 300ml vegetable stock. Stir the couscous once and leave it to absorb the flavours until the vegetables are cooked. Add the chopped beans and garlic to the shallots. Toss well and return back to the oven. Cook for 5 minutes, then add the sliced chillies, cumin and fennel, along with the 50ml water to keep the beans from sticking. Cook for a few more minutes until the beans are tender and the flavours are well absorbed. Stir in the chickpeas and coriander.

Sift the couscous with a fork, then gently stir into the cooked vegetables. Serve and scatter over the marinated feta with a drizzle of the flavoured oil. Adapted from Denis Cotter’s Paradiso Seasons

Spicy green bean, potato and carrot tortilla

I made the spicy filling for these tortilla wraps yesterday, so when I came in from work, all I had to do was fill them, roll them and bake in the oven. It was another way to use up some of those green beans, plus the carrots I picked yesterday from the carrot box at the allotment.

As you can see these spicy tortillas are a bit of a mish mash of ethnic cuisines, it has South Asian spices, but is rolled in a Mexican tortilla. Well if the fast food chains can get away with it, then why can't I?! This is also my contribution to this months Grow your own (GYO) which was started by Andrea's Recipes. I am becoming quite a regular contributor to this, primarily because it supports the principle behind my blog that celebrates the foods we grow or raise ourselves, and the dishes we make using our homegrown products. This month GYO# 35 is being hosted by Praveen of Masala Heaven.

Spicy green bean, potato and carrot tortilla

Ingredients
225g French beans
1 large potato
2 tablespoon vegetable oil
1 teaspoon cumin seeds
1 small onion, minced
1 teaspoon paprika
½ teaspoon turmeric
2 cloves garlic, chopped
1 green chilli, chopped
Salt and pepper to taste
1 large carrot, grated
2 tomatoes, peeled
2 tablespoons fresh coriander leaves
Method
Top and tail the French beans and cut into ¼ inch.Heat the oil in a heavy frying pan. Add the cumin seeds and cook until they begin to pop. Lower the heat, add onion and fry until soft. Stir in paprika, turmeric, garlic and chilli and cook for a couple of minutes. Turn the potatoes in the spicy mixture and season with salt and pepper. Add the beans, cover and simmer over a low heat for 15 – 20 minutes, tossing from time to time until almost tender. Add the carrot and cook for a few minutes more.

Half and deseed the tomatoes and chop the flesh. Add to the vegetable mixture with the coriander leaves. Check the seasoning. Allow to cool. Put in a spoonful or two of the spicy vegetable filling into tortillas and wrap well. Place on a baking tray and scatter with some grated cheese. Bake in moderate hot oven for about 5 - 8 minutes or until cheese had melted and serve with a dollop of lime soured cream. Adapted from Leith's Vegetarian Bible.