This can be eaten for brunch or afternoon tea. Add your own vegetables and herbs to suit your taste. INGREDIENTS
- 150 g plain flour
- 2 eggs
- 260 ml mixture of milk and water
- salt, pepper
Make the batter, set aside.
- 4 tbsp olive oil
- 1 red onion, sliced
- 1 small aubergine,chopped
- 1 courgette, chopped
- 100 g mushrooms, sliced
- 50 g parsley, chopped
- salt,pepper to taste
- 3 tbsp black olives.
METHOD
First make the batter by sifting the flour into a bowl. Add the eggs and incorporate with milk, water, salt ,pepper and flour. Whisk it well with a hand held whisk or electric blender. Set aside.
Mix all the chopped vegetables in a non stick pan with olive oil and lightly brown on a high heat for 3- 5 minutes. Then add the olives, salt and pepper to taste. Transfer the vegetables mixture into a greased baking tray, heat in the preheated oven for 5-7 minutes until the tray is hot and ready for the batter. Then add the batter over the vegetables and cook on 220C, 425F, gas mark 7 for 30 minutes or until it rises and becomes crisp. Cook on the highest shelf. Serves 6-8.
Use half of ingredients to serve 4.
