Ch at 08:12, 29 March 2025

2025-03-29T08:12:19Z

← Older revision		Revision as of 08:12, 29 March 2025
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	;assemble the dish		;assemble the dish
	:Build up layers of omelettes and sauces, e.g. mushroom on bottom, then spinach and then aubergine. Top final omelette with parmesan and breadcrumbs. Place in oven at 170℃ for 15 minutes to warm through		:Build up layers of omelettes and sauces, e.g. mushroom on bottom, then spinach and then aubergine. Top final omelette with parmesan and breadcrumbs. Place in oven at 170℃ for 15 minutes to warm through - more like 30+ minutes if heating from cold.

	<small>''Green Cuisine'' Jill Robinson, ed Colin Spencer</small>		<small>''Green Cuisine'' Jill Robinson, ed Colin Spencer</small>

Ch at 16:01, 11 May 2020

2020-05-11T16:01:41Z

New page

[[Recipes from cookery books|⇐ Recipes from cookery books]]

<br clear=all>
==Ingredients==
;for the omelettes
:6 eggs beaten
:bunch parsley, finely chopped
:salt & freshly ground black pepper
:1 tbsp cold water

;for the mushroom filling
:150g mushrooms
:25g butter
:120ml Dão Grão Vasco or other red wine
:25g beurre manié, equal quantities flour and butter kneaded together
:salt & freshly ground black pepper

;for the spinach filling
:350g spinach
:25g butter
:25g flour
:150ml milk
:100g Stilton cheese
:salt & freshly ground black pepper
:butter for frying

;for the aubergine filling
:1 medium aubergine
:salt
:olive oil for frying
:2 shallots finely chopped
:225g tomatoes, skinned, seeded and chopped
:freshly ground black pepper

;to garnish
:1 tbsp parmesan cheese
:1 tbsp breadcrumbs

==Method==
The fillings and omelettes can be made in any order, but the aubergines take the longest, especially if they are sprinkled with salt and allowed to sweat out some juices.
;make the omelettes
#Beat the eggs and other omelette ingredients (except butter) together. Make 4 thin omelettes and set aside

;make the mushroom filling
#slice the mushrooms and sweat in butter. After minute, pour in the wine and season briefly. Remove mushrooms with a slotted spoon before thickening the sauce with the beurre manié. Return mushrooms to sauce, remove from heat and set aside.

;make the spinach filling
#wash the spinach and remove stems if necessary. Cook in just the water that clings to them for a minutes or two till wilted. Drain well, and squeeze out excess water. Chop roughly. Heat butter in a pan, use flour to make a roux, then make a sauce with the milk. Add the cheese. Stir in spinach and season

;make the aubergine filling
:slice the aubergine and sprinkle with salt and allow juices to drain out, then wash and drain - ''this probably doesn't need to be done with a standard supermarket aubergine''. Heat 2 tbsp olive oil in a pan and saute the aubergine slices for 5 minutes. The add the shallots and tomatoes. Simmer for at least 15 minutes stirring frequently. Season.

;assemble the dish
:Build up layers of omelettes and sauces, e.g. mushroom on bottom, then spinach and then aubergine. Top final omelette with parmesan and breadcrumbs. Place in oven at 170℃ for 15 minutes to warm through

<small>''Green Cuisine'' Jill Robinson, ed Colin Spencer</small>

Ribbon Cake - Revision history

Ch at 08:12, 29 March 2025

Ch at 16:01, 11 May 2020