Recipe By Gabi Steenkamp & Liesbet Delport
A delicious vegetarian bake that is perfect for your ladies afternoon get-together or, should you be looking for a hearty alternative for dinner, may be enjoyed by the entire family. Enjoy with a light salad or steamed green beans drizzled with extra virgin olive oil.
1 x 410g can Butter Beans, drained
1 cup Cooked Organic Corn
5ml Coconut Oil
1 Large Onion, diced
2ml Himalayan Rock Salt
250ml Organic Milk (may be substituted with Almond Milk)
1ml Grated Nutmeg
10ml Mustard Powder
10ml Parmesan Cheese, finely grated
2 Free Range Eggs, beaten
Freshly ground black pepper to taste
125ml Mozzarella Cheese, grated
50ml Fresh Parsley, chopped
30g Cheddar Cheese, grated
Preheat the oven at 180 degrees C
Mix the beans and the corn.
Heat the oil in a frying pan and fry the onion until transparent, sprinkle 1ml of the salt over the fried onions and add to the bean mixture.
In a saucepan, heat the milk to boiling point. Mix the cornflour to a smooth paste with 20ml water. Add a little boiled milk to the paste and stir well to make a smooth sauce. Pour the cornflour and milk mixture back into the hot milk in the saucepan, and boil until smooth and thickened, stirring continuously.
Add the nutmeg, mustard powder, remaining salt and parmesan to the white sauce. Mix well. Add the beaten eggs and stir well to mix thoroughly.
Mix together the white sauce and the bean mixture. Add the black pepper. Spoon into an ovenproof dish.
Sprinkle evenly with the mozzarella, parsley and cheddar cheese.
Bake for 30mins or until lightly browned.