Its been a longish working day. As I had worked through my lunch break, one bonus from the day was that I was home a little earlier, which mean't I had a little more time to potter in the kitchen. These days when I get in from work, I just want to put something relatively quick on the table like pasta, unless of course I had prepped something over the weekend, then it is much more considered.
Anyway, I had already mentally bookmarked a recipe that had been submitted to Vegetable Palette last month by Anne at Anne's Kitchen; and as I had most of the ingredients, I went ahead and made it. By the time D got home, it was pretty much ready to serve up. D was delighted with this sweet and savoury warming orange glow of a dish, moreso as its been a while since I made a cheesy bake.
As I was following Veganuary last month it impacted on him quite a bit, as anything I was cooking or baking was completely vegan for January, but he did not grumble once. Bless. I think he is quietly glad now that is is February. Funny though, as a lot of the dishes I make happen to be vegan, in fact I would go as far as saying that 90 percent of what I make at home is accidentally vegan, but I will keep that hush.
The recipe below makes a rather big portion, perfect for a little family or friends, but no so much for a couple, so we will be tucking into this tomorrow too.
Sweet Potato and Cheese Bake
Serves 4 - 6 with accompaniments
1kg thinly sliced sweet potatoes
1 red onion, finely sliced
200g cheese (I used Blacksticks Blue), crumbled
4 eggs (but I think 6 would have been better)
2 teaspoon oregano
Salt and pepper to taste
In a gratin style dish, layer the sweet potatoes, alternating with the red onions, and cheese.
Then in a large bowl, whisk the eggs with the oregano, salt and pepper to taste
Pour over the batter.
Bake in the oven for 35 - 40 minutes or until bubbling and golden and a knife can easily be pierced through the sweet potato.
Serve with spring greens or other green vegetables.
Adapted from Anne's Kitchen blog.