John Myers
Ingredients for 1 servings:
- 2 m.-sized potatoes, raw peeled
- 1 clove(s) garlic, sliced or diced
- 6 m.-large mushrooms, brown, thinly sliced (or white)
- 8 cocktail tomatoes, quartered or sliced
- 1 mozzarella (buffalo or regular)
- 1 stalk(s) spring onion(s), cut into as fine slices as possible
- 20 g herb butter
- Pepper, ground mixed
- Sea salt, ground or regular
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
Preparation: Spread half of the packet of herb butter on the base of a glass dish (approx. 20cm diameter, approx. 7cm high plus lid), cut into small pieces (regular butter works too, but add more salt if needed). Cut 2 medium-sized potatoes into wafer-thin slices. Spread the first sliced potato on the chopped herb butter and season with pepper, arrange 3 sliced mushrooms on top, and sprinkle over 1 sliced/diced garlic clove. Arrange 4 quartered cocktail tomatoes on top of the mushrooms, season with salt and pepper. Loosely scatter 1 sliced spring onion on top. Place the second sliced potato loosely on top of the tomatoes. Place the other half of the chopped herb butter on top of the potatoes. Arrange the remaining 3 sliced mushrooms on top. Arrange 4 remaining quartered cocktail tomatoes on top of the mushrooms, season with salt and pepper. Tear 1 mozzarella cheese and spread it over the tomatoes, then place the glass lid on top. Cook at 210-220°C (middle rack) for 45 minutes. It was enough for me; I was full afterward. Bread or warmed rolls also go well with this dish. If you’re serving two people, anything pan-fried, including fish, is delicious.
Facebook Comments