The 105th Bake: Roast Vegetable & Goat’s Cheese Torte
Simple ingredients made amazing, that’s how I would describe this recipe. It looks extremely complicated but it’s actually not and I would make it again. Everybody knows how to make pancakes right. Well these were made with wholemeal flour, so quite wholesome. This torte is simply pancakes layered with roasted veges, red and yellow peppers, aubergine, zucchini (and I threw in some beetroot and pumpkin)and feta cheese. Simple ingredients made delicious. The first thing I did was
slice up the veges into short lengths and put them in a roasting dish with olive oil and a few sprigs of fresh thyme.
I made the crepe batter using wholemeal flour, an egg plus one egg yolk and milk. I whisked these ingredients together to make a smooth, fairly thin batter. Then I covered the bowl and left this at room temperature for 30 minutes.
Make a well 
Chopped veges mixed with olive oil and thyme
For a lazy sunny afternoon, this bake looked delicious. It sounded incredibly flavorful. My local shop only had split red lentils, rather than black, but it didn’t seem to matter, the recipe still worked. Having been in Bali recently and made a Yellow sauce from scratch, this recipe reminded me of that. (Recipe to follow) The whole combining of fresh ingredients like root ginger, garlic, ground coriander, chilli powder, fresh coriander leaves and cumin seeds brought back the essence of Balinese cooking and filled me with joy!! 🙂
This looks interesting. I’m not even sure what a roulade is but I do have some wood smoked salmon in the fridge and spinach so that’ll be perfect. I made a large flat baking dish out of tinfoil 33x37cm and brushed it with butter. 
The next step was to make a nice thick white sauce with butter, flour and milk into which I flaked the smoked fish. Speaking of decadent food, I went to Little & Friday recently and wow their food is spectacular. Great baking, good value, donuts to die for. It’s one of those bakeries where you can’t not buy something. 
A savoury bake it is. After the last burst of hot sweet rectangular sugaryness, I think a game meat pie sounds like just the ticket. I went to my local fresh collective and in the game meat department, only found venison, so bought that. To substitute the required 800g of mixed game meat I bought rump steak, woops, meant to buy chuck steak but never mind. High end cuts for a slow cooked pie, it’s only my bank account that will suffer! 
These looked easy and as I had never used Filo before (successfully anyway) it should be interesting. I bought the filo from the supermarket, and had feta and spinach in the fridge at home. I love it when I get to use up ingredients I already have. My spinach didn’t quite weight what I needed so I added chopped leeks, anything green’ll do I thought!