Vegetable Toad in the Hole
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Batter
- 3⁄4 cup plain all-purpose flour
- 2 eggs, beaten
- 3⁄4 cup milk
- 2 teaspoons coarse grain mustard
- 2 tablespoons vegetable oil
-
Filling
- 2 tablespoons butter
- 2 garlic cloves, crushed
- 1 onion, cut into 8
- 75 g baby carrots, halved lengthways
- 50 g green beans
- 50 g canned sweetcorn, drained
- 2 tomatoes, seeded and cut into chunks
- 1 teaspoon coarse grain mustard
- 1 tablespoon chopped mixed herbs
directions
- Preaheat oven to 200degC
-
To make batter:
- sieve the flour & a pinch of salt into a largge bowl, make a well in the centre & beat in the eggs & milk, stir in 1 tsp of mustard & set aside.
- Pour the oil into a large shallow ovenproof dish and heat in oven for 10 minutes.
-
To make filling:
- Melt the butter in frying pan (skillet) and saute the onion & garlic for 2 mins, stirring.
- Cook the carrots & beans in some boiling water for 7 mins, or until tender. Drain well.
- Add the corn & tomatoes to the frying pan along with the mustard & herbs, season well and add the carrots & beans.
- Carefully remove the dish from the oven and pour in the batter.
- Spoon the vegetables into the centre, return to the oven & cook for 30-35 minutes until the batter has risen and set.
- Serve immediately.
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RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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