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Roasted Vegetable Crepe Cake

Let’s talk about crepes again, shall we? My love affair for crepes continues—and this roasted vegetable crepe “cake” is just one of the various recipes I’m sure I’ll be posting on the blog. This is actually quite a similar recipe and process to the roasted vegetable tortilla stack, another great vegetarian option for dinner. The versatility of this kind of recipe is something to be appreciated, since you can use any blend of vegetables to your liking… and let’s be honest, anything held together primarily by cheese has got to be good. Right? Right. It’s certainly my cooking philosophy!

You’ll need to have made a batch or two of crepes before making this cake, and they will all need to be roughly the same size and shape. When making your crepes, consider what size they’d need to be to fit comfortably into a round baking dish, too—they should fit snugly, without too much of a gap and without having to curl up too much on the sides. You could probably bake this free-standing if you had to, but I certainly recommend spending the $10 on a simple springform pan since it’ll make your life a lot easier!

On another note, I’m sad (and you probably are too, right?) that I haven’t been posting more recently. Life has just been busy—darn life!—and combined with Easter holidays, time seems to be whipping by without me getting a chance to write things up. Horrible! But hopefully I’ll be back posting more regularly again now that things have calmed down a bit. There’s a bit of good news too—our new roommate is gluten intolerant, so you coeliacs will be getting a whole lot more attention! Turns out that cooking gluten free isn’t as hard as I thought it would be; you just have to be mindful of ingredients that might have wheat products in them that you might not realize (like soy sauce, or stock powder, who knew, right?). Anyway—on with the recipe!

 

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Edited: April 26th, 2011

Spicy Yam Soup

The weather is slowly struggling and fighting its way towards summer, here in Australia. Some days are glorious—sitting on the balcony with a book requires an iced tea instead of a hot coffee, and you start contemplating moving some of your seedlings outside. The next day it could be hailing, or a blustery rainy day where that chai looks a whole lot better steaming hot.

So, I’m still in the mood for hot soups, especially when leftovers can be put in the boyfriend’s hands for a filling lunch the next day. And sometimes, things in the fridge just come together into a lovely combination. This recipe is actually loosely based off of the African Yam Soup which you can find in the Rebar cookbook, but it’s based off of my mum’s version and then altered heavily again, so really the only similarity is a few tablespoons of peanut butter. I will just say though that yams are very forgiving when it comes to soups—you could really chuck in any veggies into this and it’d still taste great. Ah, yams, how I love thee.

While taking photos of this soup, I discovered that it tastes great cold too. (Sometimes photos take a while, so hot soup gets cold in the process. But can you tell in the photos? Nup. I wonder why I bother reheating leftovers for photos most of the time, actually.) So consider this a great recipe for all year round!

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Edited: August 31st, 2010