Since I am living in a student accommodation where I have to share my kitchen with 9 other students, casseroles became my favourite kind of main dishes. Why? Because while the dish is in the oven, you can start cleaning your stuff, wash the pots you used and put everything back into the cupboard, so your kitchen is less messy and your kitchen mates have more space for cooking their own dishes. And another plus: Nothing can really happen to the dish while it is in the oven, so you can also leave the kitchen (but remember to take your cooking timer with you) in the meantime and work on your next assignment or simply have some fun time. This casserole is a very basic dish – you can also use different vegetables or herbes in it. So here we go!
Tag Archives: mozzarella
Just in case I haven’t mentioned it before: I LOVE strawberries. I could eat nothing but strawberries for three days without complaining. But if you know The Uni Cookbook, then you know that I also like to experiment with different tastes and flavours, so I tried to mix some sweet strawberries with peppery wild rocket and mild mozzarella. The spicy-sweet-and-mild combination is also mirrored in the dressing. To cut a long story short: simply delicious! Continue reading
- 2-3 potatoes
- 1 ball pepper (yellow or red)
- 100g broccoli
- 100g cauliflower
- 1-2 tomatoes
- 50g mozzarella
- 40ml cream
- 30ml milk
- 2 tablespoons of tomato purée
Clean the broccoli, cauliflower and ball pepper, peal the potatoes and cut all in bite-sized pieces. Heat a pot with water and boil the potatoes and the cauliflower for 5 minutes. Blanch the broccoli and the ball pepper, drain the vegetables and put them in a casserole dish.
Now mix the cream, milk and tomato purée, season with thyme, some garlic, salt and pepper and pour it over the vegetables. Now slice the tomatoes and arrange the slices on the top of the vegetables so they cover everything. Top it with the sliced mozzarella.
Roast it in the oven for about 20-30 minutes at 180 °C. If the cheese gets brown to fast, cover it with some aluminium foil.
Note: This dish serves two persons. Try to use other vegetables, like peas, beans or mushrooms.
- 30g wild rocket
- 1-2 tomatoes
- 60g mozzarella
- some leaves of fresh basil
- a few green olives
- 2 tablespoons of balsamic vinegar
- 1 teaspon of lemon juice
- 1 tablespoon of olive oil
- a pinch of sugar
Wash the wild rocket and cut the tomatoes and mozzarella in cubes. Prepare a dressing from the oil, vinegar, lemon juice, sugar and the spices. Arrange the wild rocket, basil, tomatoes and mozzarella on a plate and sprinkle the dressing over it. Top with the olives. Serve with some fresh ciabatta or other bread.
Note: If you don’t have mozzarella in the fridge, try to use another cheese. Feta, brie or camenbert work great as well!