Sunday, March 14, 2010

Vegetable Toad-in-the-hole.

Vegetable Toad-in-the-hole


3/4 cup plain (all-purpose) flour
2 eggs, beaten
3/4 cup milk
2 tblspn wholegrain mustard
Pinch of salt
2 tblspn olive oil

2 tblspn butter
2 garlic cloves, crushed
1 onion, cut into eight
2 carrots, cut lengthwise
1 cup french green beans, chopped
50g canned sweetcorn
1 cup broccoli florets
2 tomatoes, seeded and cut into chunks
1 tspn wholegrain mustard
1 tspn dried mixed herbs

1. To make the batter, sieve flour + pinch of salt into large bowl. Make a well in centre and beat in the eggs and milk until smooth. Add mustard and leave to stand.
2. Pour oil into an oven-proof dish and heat in oven for 10 minutes at 200*C.
3. To make the filling, melt butter in frying-pan (skillet) and saute garlic and onion for 2 minutes, stirring.
4. Steam carrots, broccoli and beans until tender. Drain well and add to the frying-pan with sweetcorn, mustard and herbs. Stir together.
5. Remove dish from oven and pour in batter*. Spoon the vegetables into the centre and return to oven to cook for 30 - 40 minutes until the batter has risen and set.

Serve immediately.

*Oil must be hot when batter is poured into dish so that it starts to rise and set immediately.


  1. Looks interesting Sarah, was it nice and yummy?


  2. Out Back: It was delicious! I had seconds. :)
    ~S. xo


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