Dip the courgette slices into the egg, then into the flour and arrange in a layer over the bottom of the dish. Put the dish in the top of a hot oven (around 190C) for 25 minutes and serve very hot when the surface is a deep golden brown. Cook the courgettes for about 30 minutes at 175°c in a large baking tray. Butter a shallow 1 litre casserole. Add sliced aubergine, courgette and tomatoes to an ovenproof dish. Put the olive oil in a large, lidded frying pan. Heat a grill or griddle pan until hot, and grill the courgette slices on both sides until tender. Step 3. Add tomatoes and cook, stirring occasionally, 5 minutes. Courgette Place all the vegetables in a roasting tin with the garlic and drizzle with oil. 4) Pour the mixture into an 16x20cm baking dish. Courgette and carrot gratin All slices should be about 1/8" thick. 1 tbsp extra virgin olive oil: 1 small red onion, diced: 3 garlic cloves, crushed: 1 tsp mixed herbs: 4 chestnut mushrooms, sliced thinly: 400g tin of chopped tomatoes Preheat oven at 180C/gas mark 4. Whisk together the eggs, milk, salt, baking powder and flour until smooth. Vegan Potato and Zucchini Gratin
Carte Continents Et Océans Vierge à Imprimer,
Failed To Run Tsec_keygen Firmware,
Les Harmonies Du Piano Gospel Pdf,
Articles B