Veggie bake!

I got home this arvo from work and after walking Miss Molly decided that my back was just way too sore to go to the gym. So I was looking around for something to do and I figured that since I had to make dinner anyway I may as well make it into a blog post! We all seem to be very interested in what everyone else is making in the kitchen so I hope you like it.

Veggie bake is something my Mum used to make and it's very easy to make changes to the recipe to add or subtract things you don't like.

First of all you need a quite deep baking dish.

Then peel and slice enough potatoes to cover the dish twice. I generally use about 6 large or 9 or 10 small potatoes. Once sliced, parboil the spuds.

Slice 2 or 3 carrots and also parboil. Then slice a few sticks of celery and one large or two small onions. Put to one side.

Take 6 eggs, a large spoon of chopped garlic and a nice shake of parsley and whisk in a jug. Put to one side.

When potatoes are done (cooked enough that they will continue to cook in the oven but firm enough that they don't fall apart when handled) cover bottom of baking dish with one layer. Generously sprinkle paprika over potatoes.

Then layer carrots, onion and celery and finish with a layer of frozen peas and corn.
Layer the rest of the potatoes on top of the other veggies. Sprinkle on more paprika and also some ground pepper.
Pour egg mix over potatoes.
Cover with grated cheese and place in moderate oven for approximately 1.5-2 hours (cheese should be nicely brown and egg cooked through).
Your house is going to smell amazing by the time it's cooked :)


This makes enough to have four serves by itself or you can use it as a side dish for steak or chicken.


Nom nom nom.