Zucchini Loaf With Pink Sauce
|Frozen chicken soup||3⁄4 Pound|
|Milk||3⁄4 Cup (12 tbs)|
|Grated zucchini||3⁄4 Pound (Courgettes)|
|Grated eggplant||7 Ounce (Aubergines)|
|Garlic||1 Clove (5 gm), crushed|
|Dried thyme||1⁄2 Teaspoon|
|Curry powder||1 Teaspoon|
|Eggs||2 Large, beaten|
|Red bell peppers||10 1⁄2 Ounce, seeded and coarsely chopped|
|Concentrated tomato juice||2 Tablespoon|
|Superfine sugar||1 Teaspoon (Caster Sugar)|
|Olive oil||3 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Salad||1⁄4 Cup (4 tbs) (In Season)|
|Chopped chives||1 Tablespoon|
|Chopped chervil||1 Tablespoon|
Put the frozen chicken soup and the milk into a small casserole.
Cover and defrost for 5 minutes in the microwave oven on HIGH.
Remove from the oven, stir well, cover and micro wave for a further 5 minutes on HIGH.
Mix together the zucchini (courgettes), eggplant (aubergines), garlic, 1/4 teaspoon of thyme and the curry powder in a dish.
Add salt and pepper to taste.
Add 2 tablespoons of water.
Microwave on HIGH for 4 minutes.
Beat the chicken soup with a hand whisk.
Drain the vegetables.
Stir them into the beaten eggs.
Add the chicken soup and stir well.
Taste and adjust seasoning.
Oil the base of a Pyrex cake mold (mould), cover the base with a piece of non-stick parchment (greaseproof paper) and oil that also.
Pour the mixture into the mold (mould).
Cover and microwave on HIGH for 10 minutes.
Remove the cover and cook for a further 5 minutes.
Leave to cool at room temperature, then chill in the refrigerator for 2 hours.
To prepare the sauce, put the red bell peppers in a small casserole with 1 tablespoon of water.
Cover and microwave on HIGH for 6 minutes.
Drain the peppers and puree in the food processor, adding the concentrated tomato juice, 1/4 teaspoon thyme, sugar, olive oil, vinegar and salt and pepper to taste.
Force the puree through a fine strainer (sieve), pressing it with the back of a wooden spoon.
Chill in the refrigerator for 2 hours.