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Courgette And Rosemary Rice Cake

Chef.Foodie's picture
Ingredients
  Vegetable stock 3 1⁄2 Fluid Ounce (100 Milliliter)
  Arborio risotto rice 11 1⁄2 Ounce (325 Grams)
  Extra virgin olive oil 5 Tablespoon
  Courgettes 12 Ounce, grated (350 Grams)
  Onions 2 , chopped
  Eggs 3 Medium, beaten
  Vegetarian gruyere cheese/Cheddar cheese 5 1⁄2 Ounce, grated (150 Grams)
  Double cream 4 Tablespoon
  Chopped rosemary 2 Tablespoon
  Freshly grated nutmeg 1⁄4 Teaspoon
For the sauce
  Olive oil 1 Tablespoon
  Cherry tomatoes 3 1⁄2 Ounce, halved (100 Grams)
  Passata 1⁄4 Pint (150 Milliliter, Sieved Tomatoes)
  Wine vinegar 1 Tablespoon
  Fresh basil leaves 1 Cup (16 tbs), roughly torn (Plus Extra To Garnish, A Small Handful)
  Garlic 2 Clove (10 gm), crushed
Directions

1. Heat oven to 180C/fan 160C/gas 4. Oil a 20cm springform tin. Cook the rice in boiling water for 8 mins, then drain.
2. Heat 2 tbsp of the oil in a frying pan, then fry the courgettes and onions for 5 mins. Mix in a bowl with the rice, garlic and remaining olive oil, then leave to cool slightly.
3. Add the eggs, cheese, cream, rosemary, nutmeg and seasoning, then turn into the tin. Level the surface, then bake for about 25 mins until the cake is golden.
4. To make the sauce, heat the oil in a pan, add the tomatoes, then fry until lightly coloured. Add the passata, stock, vinegar, basil and seasoning, then gently heat.
5. Carefully turn the cake out on to a warmed serving plate. Serve, cut into wedges, with the sauce and garnished with basil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rosemary
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
4

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