A few weeks ago I went with two of my sisters to spend three days and nights looking after another of my sister’s house whilst she was away on holiday. The house is in a little hamlet outside Bath named Conkwell and is surrounded with fields and woods. We all three sisters were taking it in turns to cook. Some really good healthy food was had. I made a Mezze cake which was absolutely delicious. I took the idea for the recipe from a BOSH cookery book and kind of put my own stance on it.
Mezze cake - idea taken from a Bosh cookery book
Ingredients include:
Char grilled courgettes
Char grilled aubergines
Sun-dried tomatoes
Olive tapenade
A tub of humus or make your own
A tub of baba ganoush
Artichoke hearts
Tin of chickpeas
Harissa paste
Red onion
White rice
Flat Bread
Method:
Use a spring form cake tin and place a flat bread at the bottom as the base for the cake. You can then layer up for example a layer of humus then a layer of aubergine and courgettes then sun-dried tomatoes with some tapenade in the gaps. After around four layers spoon around four cups of precooked basmati rice on top then continue to layer up. After the layering is finished blend together a tin of chickpeas, two tablespoons of harissa paste, a chopped red onion, two teaspoons of ground cumin, two teaspoons of ground coriander, some fresh coriander and parsley leaves, two tablespoons of plain flour, one tablespoon of olive oil and some salt.
Spoon this falafel mix on the top then put in a pre-heated oven 180 degrees for twenty to twenty five minutes. I chose to chop up some cherry tomatoes and cover the top after fifteen minutes, then return to the oven.
My sisters were very happy with me as this was truly a sumptuous recipe.