I am a huge Bake off fan.
Because of my huge addiction, I have every possible recipe book by Mary Berry and by Paul Hollywood. I have tried all year to get my hands on Zola Nene’s cook book and guess what, I finally managed to get my hands on a copy this past week.
I was super excited when it arrived and it arrived with an apron.
I was actually inspired to by her book, when I saw the episode where they were making custard slices from her book and custard slices are my favourite.
Seeing as my mother fasts most days of the week, trying to cook a dish that is eggless but tastes delicious enough that my dad would at least try is more challenging than you would expect, but I do love a good culinary challenge.
To break in my new cook book, I decided to try out Zola’s butternut and potatoe dauphinoise… SUPER DUPER delicious, of course I adapted it as I did not have parmesan cheese in the fridge, I opted to used cheddar.
375ml x whipping cream.
2 x cloves of garlic, chopped.
15ml x thyme.
60ml x grated cheese and a whole lot more grated cheese for the top.
Salt and pepper to season.
1 x butternut, peeled and sliced.
7 x potatoes peeled and thinly sliced.
In a bowl, whisk together the cream, garlic, thyme and the 60ml cheese, until everything is well combined.
Add the butternut and potatoe slices and mix so that the slices and nicely coated.
Grease a square oven proof dish and careful tip the bowl with all its contents into the dish.
Gently push the slices so that are relatively evenly spread.
Sprinkle as much cheese as you like over the top.
Cover with foil and pop into a pre-heated oven.
Bake at 180 degrees for 2 hours or until the slices are soft when you prick it with a fork.
Remove the foil and bake until the cheese is nice and golden brown.
I served mine with grilled soya sausages.