No Croutons Required - January 2015 Roundup of Vegetarian Soups and Salads

Welcome to the first edition of No Croutons Required for 2015. As always, I am in awe of the lovely creations that Jac and I receive each month. Soups and salads are staples on our vegetarian tables, and as far as I am concerned you can never have enough recipes. I think that my groaning bookshelves and bookmarked recipes will back up my statement. Without further ado, settle in and start planning your menus for the next while. Special thanks to everyone who shared their warming recipes this time around. We received 20 inspiring entries this month, so settle down with a warming cup of tea and see what has been cooking this past month.

Recipe: Festive Kale and Quinoa Salad With Cranberry Orange Dressing

Chef: Erica
Blog: Healthy Life Lessons
Location: Ontario, Canada

Kale is always festive, especially when combined with quinoa, berries and pumpkin seeds and dressed with cranberries, orange juice, maple syrup, vinegar and oil. Certainly this would be a fine potluck dish to take along to nourish and please. It would also be a fine meal any day of the week.

Recipe: Spicy Butternut Squash Soup

Chef: Gingey
Blog: Gingey Bites
Location: UK

I enjoy squash year round, but there is something particularly satisfying about it during the winter months, especially when included in a warming soup. Here squash combines with potatoes, onion, tomatoes, garlic and some spice. I'm especially fond of soups that employ staples on hand, particularly when it's too cold to want to go out.

Recipe: Cozy Red Lentil and Kale Soup

Chef: Janet
Blog: The Taste Space
Location: Canada

Cozy and comforting for sure is this lovely soup featuring red lentils, carrots, spices, tomatoes and kale combined in a flavourful broth made with smoked paprika, Old Bay seasoning and Worcestershire sauce. I am certain I could eat this weekly, if not daily.

Recipe: Post Holidays Salad

Chef: Marina
Blog: My Perfect Kitchen
Location: UK

This new year's creation is something to be enjoyed any time of year. A delicious use of leftovers, succulent mushrooms shine along with beets, pear, red pepper, blue cheese and nuts. This creative combination has me craving salad, even though it is cold outside.

Recipe: Beetroot Salad with Freekeh

Chef: Sarah
Blog: Maison Cupcake
Location: UK

I've yet to try freekeh, but I would be sure to enjoy it, especially when combined as it is here with beets, quinoa, kidney beans, red cabbage, pumpkin seeds, haloumi and a bit of balsamic vinegar. This a power house of a salad that would grace any table.

Recipe: Orange, Carrot and Goats Cheese Salad with Pumpkin Seeds

Chef: Jacqueline
Blog: Tinned Tomatoes
Location: Scotland, UK

Our next tempting submission is from my dear friend and co-host of this event. How lovely is this citrusy and zesty salad featuring oranges, carrots, radish, pumpkin seeds and orange juice all served over lettuce leaves with a bit of sweetness from honey? Gorgeous indeed.

Recipe: Vegetable, Quinoa and Chili Soup

Chef: Cate
Blog: A Travelling Cook
Location: Germany

Quinoa is always a fine addition to soups, especially when spiced up with adobo chilli flakes combined with potatoes, leek, onion, garlic, carrots, peas, corn and parsley. Surely a wonderful tasty soup with lots of veggie goodness. Serve along with some crusty bread and your meal is complete.

Recipe: Rainbow Salad

Chef: Hayley
Blog: Chef Be Here
Location: UK

Colorful plates always stimulate the appetite, and this rainbow salad is sure to cheer us all up during the winter months as we dream of summer. Mixed greens, cucumber, radish, spring onion, cherry tomatoes and pepper shine here, topped with some crumbled feta. The possibilities are endless. Salads are always a good way to use up veggies from the fridge and why not enjoy them year round?

Recipe: Sweet Corn Soup with Vegetables and Tofu

Chef: Linsy
Blog: Home Cook Food
Location: USA

Next up is Linsy with this satisfying soup with sweet corn, broccoli, tofu, spring beans, carrot, chili, ginger, soya sauce and sriracha sauce. Lots of flavor going on here. If served with quesadillas or wraps, your meal is more than complete.

Recipe: Beetroot and Lentil Salad

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Melbourne, Australia

Up next we have a gorgeous salad from a long time participant of NCR. Feast your eyes on this salad with beets, lentils, baby spinach leaves, capers, all dressed up with yogurt, lemon juice, olive oil, mustard and seasoning. I do envy Johanna's hot weather. It's quite cold here in Canada.

Recipe: Roasted Cauliflower & (leftover) Cheese Soup

Chef: Jen
Blog: Chardonnay and Samphire
Location: UK

Jen had lots of leftover cheese from Christmas and she certainly put it to good use in this roasted cauliflower soup with onion, garlic, lemon juice, nutmeg, and of course cheese. Nourishing and warming, this is a soup to enjoy anytime of year with your favorite cheeses.

Recipe: Skinny Creamy Celeriac & Apple Soup

Chef: Elizabeth
Blog: Elizabeth's Kitchen Diary
Location: UK

This lovely soup may be low on calories but it's still hearty and filling. Wanting to use up a celeriac from the fridge, it was incorporated into a creamy soup with onion, garlic, apple, soy milk and some cornflour to thicken it up a bit. All whizzed up and you certainly have a fine lunch.

Recipe: Jerusalem Artichoke Chestnut & Mushroom Soup

Chef: Laura
Blog: How To Cook Good Food
Location: UK

Indeed a perfect soup for the winter months, here we have Jerusalem artichokes, onion, chestnuts, mushrooms sautéed with a generous amount of rosemary and Marsala wine. This earthy and "woodsy" soup would make for a fine lunch of dinner. What's not to love here?

Recipe: Vitamix Pea Soup with Cheese and Chives

Chef: Sarah
Blog: Maison Cupcake
Location: UK

If you are lacking ingredients, here is a lovely garlicky soup that comes together in hardly anytime at all. Frozen peas and garlic are quickly blended together and then garnished with cheese and chives. Easy and delicious.

Recipe: Spicy Roots Soup

Chef: Linzi
Blog: Lancashire Food
Location: UK

This is surely a classic winter warmer and there is nothing like homemade soup. Gently spiced, onion, parsnip, potato, swede are combined here, nicely blended and finished off with a dollop of yogurt.

Recipe: Tropical Red Lentil and Raw Green Mango Soup

Chef: Flynthings
Blog: Fly 'n Cook
Location: Unknown

Yes, wouldn't the Bahamas be just lovely right now. Instead though, we can enjoy this tropically inspired soup as we dream of warmer weather that includes red lentils, raw green mango, coconut milk, carrot, celery, onion all nicely spiced up. Nourishing and just right.

Recipe: Uplifting Spinach, Mint and Lemon Soup

Chef: Katie
Blog: Feeding Boys and a Firefighter
Location: UK

This cleansing, soothing and warming soup is easy to prepare but certainly not lacking in flavor. Delightfully green and zesty, spinach is featured here with garlic, mint, lemon and a mix of seeds. All whizzed up and ready to eat in hardly any time at all.

Recipe: Spiced Lentil, Carrot and Roasted Tomato Soup

Chef: Choclette
Blog: Chocolate Log Blog
Location: UK

Soups are surely just the thing for winter months and here we have a beauty with lentils, carrots, roasted onion, garlic and tomato with spices and herbs, some tamari, lemon and just a wee bit of chocolate. This soup has a lovely smoky flavor, especially when paired with bread made with oat smoked flour.

Recipe: Creamy Kale and Potato Soup with Salt N Sauce Kale Crisps

Chef: Kellie
Blog: Food to Glow
Location: UK

To celebrate Burns Day in Scotland, Kellie made this gorgeous soup with kale, potatoes and leeks hinted with nutmeg. If that doesn't sound good enough, try serving it up with some homemade kale crisps.

Recipe: Cucumber and Noodle Salad with Peanut Butter Dressing

Chef: Corina
Blog: Searching for Spice
Location: UK

We finish up this month's challenge with a mouthwatering salad with rice noodles, cucumber, carrot, spring onion and chili flakes all dressed up a creamy peanut butter and lime dressing. I'm craving spring just like I am craving this salad.

My dear friend Jacqueline of Tinned Tomatoes and co-host of this event will be hosting the February 2015 edition of NCR. Make sure to check her blog at the beginning of the month for the announcement.

Enjoying the Warmth of Indonesian Traditional Beverage.

Rainy day, cold weather...
What are you looking for warming yourself? Jacket? Hot beverage?

For Indonesian, other than our legendary coffee or tea, we have many traditional hot beverages from different places in our country. With traditional recipes that passed from one generation to other generation, nothing can substitute the aroma and warmth of the traditional beverage brew.




One thing

Mexican Tomato and Jalapeño Salsa

For the most part, I make all of my own sauces, salsas and chutneys. Preservative laden store-bought varieties usually pale in comparison to the ones made in our own kitchens with fresh ingredients. Most of the ones I make are relatively easy to prepare too, requiring little time or fuss. This fiery salsa is a fine example and can be made as spicy or as mild as you please, simply by adding more or fewer jalapeños and some spices.

Very easy to make up, this salsa can also be made ahead of time as it keeps well in the refrigerator for a couple of days … or just in time for Super Bowl Sunday where it will make a great dip for nachos or many other football snacks. It's thick and chunky, with fresh heat from jalapeños and tanginess from the tomato and lime juice, and also makes a great condiment for your favorite baked or fried savories, bean cakes or vegetable burgers.

Mexican Tomato and Jalapeño Salsa

Recipe by Lisa Turner Cuisine: Mexican Published on January 29, 2015 Simple thick and chunky tomato and lime salsa with a fresh jalapeño kick Print this recipe Ingredients: 2 teaspoons olive oil or sesame oil 2 shallots, diced 2 to 3 jalapeños, seeded and finely chopped 2 ripe medium tomatoes, diced 1 tablespoon white wine vinegar juice from 1 lime (2 tablespoons) sea salt to taste 2 tablespoons fresh cilantro, chopped Instructions: Heat the oil over medium heat in a medium saucepan. When hot, add the shallots and sauté for 4 to 5 minutes until softened. Stir in the jalapeños and fry for another 2 to 3 minutes. Add the tomato and vinegar. Simmer, stirring often, for 5 to 10 minutes until thickened to desired consistency. Stir the lime juice in near the end of the cooking time. Season with salt and stir in the fresh cilantro. Serve warm or at room temperature. Makes about 1 1/2 cups

Other salsa recipes to try:
Basic Fresh Salsa
Black-Eyed Pea Salsa
Feta and Olive Salsa

On the top of the reading stack: The newspaper

Audio accompaniment: John Lee Hooker

Pear Tart

Hello Blogosphere!
I hope all is fine with you.

Huff, what a long break!
It's more than 4 months since my last post in August 2014, and now... on the first month of year 2015, I decided to be back. Enough blogging break.
We are still here, in Jakarta. I'm still baking, cooking, styling and photographing the food. I upload my food pictures regularly in my Instagram, so everything is in good order

Goat Cheese Biscuits

I'm certain one of the reasons I am not vegan is creamy goat cheese, and oh yes, paneer cheese too. I adore buttery biscuits with cheese in the mix. Surely an indulgence, once in a while comforting biscuits are in order. Darkness has engulfed the city I reside in, as usual. My oven shines despite it all.

Goat Cheese Biscuits

Recipe by Lisa Turner Published on January 23, 2015 Warm tangy goat cheese and yogurt biscuits make a perfect side to almost any meal or a great snack with a pat of butter Print this recipe Ingredients: 2 cups unbleached white flour 1/4 cup pastry or cake flour 1 tablespoon baking powder 1 teaspoon coconut or other sugar 1/2 teaspoon sea salt 1/2 cup (1 stick) cold unsalted butter 1/2 cup soft goat cheese 3/4 cup whole fat yogurt 1/4 cup heavy cream Instructions: Line a baking sheet with parchment paper and preheat an oven to 425°. In a large bowl, combine the flours, baking powder, sugar and salt. Using a pastry cutter or a knife and fork, cut the butter and cheese into the dry mixture until it resembles coarse crumbs. Stir in the yogurt and cream until just combined. Turn the dough out onto a lightly floured surface, gently knead a few times, and shape into a rough rectangular shape. Fold it over twice onto itself and press down until the dough is about 1-inch thick. Fold over again in half and roll out until the dough is about 1-inch thick again. Lightly flour a biscuit cutter that is 2 to 3 inches in diameter. Cut out rounds, transfer to the prepared baking sheet, and press the dough out again until all of it is cut out. Leave about 1 inch between each biscuit on the baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Let cool on a wire rack for 5 minutes and serve hot. Makes 10 - 12 biscuits

More biscuits please:
Cheddar Dijon Biscuits
Buttermilk Cheddar Biscuits
Whole Wheat Buttermilk Biscuits
Skinny Masala Biscuits

On the top of the reading stack: the newspaper

Audio Accompaniment: silence

Millet and Chickpea Flour Crêpes with Spinach

I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.

A substantial meal accompaniment, chickpea flour, spinach, carrot and spice shine along with the millet in these Indian crêpes.

I served them up with a mushroom curry for dinner.

Millet and Chickpea Flour Crêpes with Spinach

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2015 Quick and easy, these soft thin savory Indian pancakes are made from a hearty millet, spinach and vegetable batter Print this recipe Ingredients: 1 cup chickpea flour (besan) 1 cup cooked millet or quinoa (1/3 cup dried) generous handful of fresh spinach leaves 1 1/2 tablespoons hemp or flax seeds 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1/2 tablespoon nutritional yeast (optional) 1 teaspoon baking powder juice from 1/2 small lemon (1 tablespoon) 2 cups water 1 teaspoon sea salt 1 shallot, finely chopped 1 to 2 green chilies, seeded and finely chopped 1 small carrot, finely chopped sesame oil for frying Instructions: In a blender, combine the chickpea flour, millet or quinoa, spinach, hemp seeds, spices and asafetida, nutritional yeast if using, baking powder, lemon juice, water and salt. Blend until you have a smooth batter. Transfer this mixture to a large bowl and stir in the shallot, chilies and carrot. Heat a non-stick frying pan over medium heat and brush with a bit of oil. When hot, add about 1/2 cup of the batter with a ladle and quickly spread out to a thin 6-inch circle using the back of the ladle. Cook for about 5 minutes until the bottom is golden brown, then flip the crêpe and cook for another 4 minutes or the other side is golden brown. Remove from the pan. Repeat until all of the batter is used, keeping the cooked crêpes warm under foil wrap. Serve hot or warm with accompaniments of your choice. Makes 10 crêpes

Other Indian quick breads you may enjoy:
Fenugreek Leaf Dosa
Sri Lankan Coconut Roti
Makki Di Roti (Griddle Cooked Corn Bread)
Indian Rice Flour Pancakes

On the top of the reading stack: Food and Drink Magazine

Audio Accompaniment: 4 Years by Origami Sound

Raw Pistachio Cashew Halva

After the indulgences of the holidays, many of us move away from decadent treats and desserts. But that doesn't mean a sweet tooth need be denied, especially when it's as easy and healthy as this homemade halva.

If you've ever had the opportunity to experience the unique texture of fudgy and grainy halva, chances are you won't forget it. In my case, halva can be pretty much irresistible on those occasions when I indulge the craving. A popular sweet in the Middle East, the primary components are tahini (sesame seed paste), nuts and sweetener, such as honey. Often it is flavored with chocolate and sometimes it is made with flour and simmered in a syrup. Halva is not particularly complicated to make at home, although many of the recipes I've come across contain more processed sugar than I care to consume and some require simmering time.

This raw version simplifies the whole process and contains only a modest amount of honey to satisfy the sweet tooth. Pistachios, cashews and whole sesame seeds shine here with nutty tahini, honey and vanilla. A portion of the sesame seeds may be ground if desired for a smoother version.

My desire for unadulterated halva was satisfied in hardly anytime at all and a few small bites are all that is needed though the temptation to eat more than one little bite is menacing.

Raw Pistachio Cashew Halva

Recipe by Lisa Turner Cuisine: Middle Eastern Published on January 15, 2015 Sweet chunky balls of sesame seed and tahini halva with raw pistachios and cashews Print this recipe Ingredients: 1/2 cup raw pistachios 1/4 cup raw cashews 1 cup sesame seeds 1/4 cup tahini 1/4 cup raw honey 1 teaspoon vanilla pinch of sea salt Instructions: Process the nuts in a blender or food processor until coarse. Transfer to a medium bowl. Stir in 3/4 cup of the sesame seeds and the tahini, honey and vanilla until well combined. Sprinkle the remaining sesame seeds onto a small plate or piece of waxed paper. Shape about 1 tablespoon of the mixture into a small ball and roll in the sesame seeds. Repeat with remaining mixture. Chill in the refrigerator for 20 minutes before serving. Store any remainders in the refrigerator in a covered container. Makes 16 1-inch balls

Other raw treats not to be passed over:
Raw Peanut Butter Cookies
Raw Peanut Butter Maple Squares
Mini Tahini Cups with a Creamy Coffee Date Filling
No Bake Coconut Oil Fudge

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Simian Mobile Disco

Drumstick Sambar with Seared Eggplant

When I first began cooking Indian food, most of my dishes were inspired from classic north Indian cuisine. As I became more comfortable with spicing and my curiosity expanded, southern Indian creations soon became a passion. Sambars are a signature part of south Indian eating, typically serving as the first course of the meal along with rice, followed up by a brothy rasam and other vegetables dishes, such as poriyals. These thick soup-like creations can be made with any number of vegetables and are typically served with rice and other accompaniments. But sambars are substantial enough to serve as the main course of a meal, especially when served with rice and some Indian flat breads.

Drumstick features in this sambar. This is only the second time I have cooked with this vegetable — the first time it starred in a vegetable coconut sambar, but I'm already a fan. A long thin green pod, they are commonly used in Indian cuisine, often featuring in sambars as they do here.

The flavor and texture of drumsticks is quite unique. If possible, it is best to find immature drumsticks as they tend to be even woodier and more fibrous the older they are. As it is, most of the skin is removed before cooking and they are sliced into pieces before cooking as it is the soft pulpy interior that makes the vegetable so enjoyable to eat. They're also highly nourishing as sources of calcium, iron, phosphorus and vitamins and used to be used to treat malnutrition in Asia.

Drumsticks can be found at Asian and Indian grocery stores. Look for the smoothest pods you can find. If you can't find drumsticks you can use any vegetable that you have on hand, such as carrots, green beans, radish, asparagus or sweet potato. This dish would still be delicious, but I would highly recommend the seared eggplant even if not using drumstick. It adds a unique final lovely texture and touch.

You can also easily find prepared sambar powders at Indian grocers, but it's easy to make at home too.

Drumstick Sambar with Seared Eggplant

Recipe by Lisa Turner Cuisine: South Indian Published on January 12, 2015 Thick, hearty and spicy south Indian toor dal curry with drumsticks and fried eggplant Print this recipe Dal: 1 cup toor dal 3 tablespoons tamarind pulp 1 1/4 cups hot water 2 teaspoons sambar powder 1/2 teaspoon turmeric 1/2 teaspoon paprika or cayenne 2 medium shallots, finely chopped 2 medium tomatoes, finely chopped 1 cup water 2 to 3 drumsticks, outer layer scraped and cut into 1-inch pieces Tempering: 2 small eggplants 2 tablespoons coconut oil or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds small handful of dried curry leaves 2 teaspoons dried fenugreek leaves (methi) 1/4 teaspoon asafetida 2 to 3 red or green chilies, seeded and minced 1-inch piece ginger, minced or grated 2 tablespoons dried coconut (optional) 1 to 2 tablespoons fresh lemon juice sea salt to taste fresh chopped cilantro for garnish Instructions: Thoroughly rinse the toor dal. Transfer to a medium bowl, cover with cold water, and let soak for 1 to 2 hours. Meanwhile, soak the tamarind pulp with 1 1/4 cups of hot water for 30 to 40 minutes. Strain the tamarind liquid into a bowl, squeezing out as much liquid from the pulp as possible. Discard the pulp and set the liquid aside. Drain the toor dal and transfer to a large saucepan along with the tamarind liquid, sambar powder, turmeric, paprika or cayenne, shallot, tomato and 1 cup of water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Add the drumstick and simmer for another 20 minutes, stirring occasionally and adding more water as needed. Cook until the dals are soft and the drumstick is tender. Meanwhile, cut the eggplant into 1/4-inch thick rounds or half rounds depending on the size of the eggplant. Lightly salt and set aside for 15 minutes to firm up slightly. For the tempering, heat the oil in a large frying pan over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves and fenugreek leaves to the pan, stir a few times, and then add the asafetida, chilies and ginger. Stir for a minute and then add the eggplant slices. Fry the eggplant until golden on both sides, stirring occasionally. Transfer the eggplant mixture, along with the coconut if using, into the cooked dal and stir well to combine. Simmer for another few minutes to blend the flavors, then stir in the lemon juice and salt and serve hot garnished with fresh chopped cilantro alongside a bed of fresh cooked basmati rice. Makes 4 servings

Other sambar recipes from Lisa's Vegetarian Kitchen to savor:
Butternut Squash Sambar
Tamarind Sambar
Black-Eyed Pea and Mung Bean Sambar
Bitter Melon (Bitter Gourd) Sambar

On the top of the reading stack: browsing the shelves

Audio Accompaniment: sweet silence

Eggplant, Mushroom and Cheese Quiche

I'm rather off and on again when it comes to eating eggs, but when an egg dish is done well it can be a real treat. So when I saw an egg recipe in Yotam Ottolenghi's latest cookbook, Plenty More, I knew it was time to interrupt my latest break from eggs … especially when eggplants are involved.

But it's not just the eggplants or the mushrooms — which I added to the recipe — or the sheep's milk feta cheese, baby plum tomatoes or jalapeños that I also added for a little kick that make this quiche such an attractive and tasty dish. It would be delicious in any case, but what really elevates the flavor is brushing the top of the quiche with za'atar, a tangy, zesty and salty blend of herbs and toasted sesame seeds that's easy to make at home. Do make a fresh batch of this blend. It will not only make your quiche a fabulous lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a fantastic treat. It keeps well in the fridge in a well sealed jar for a good while, if it doesn't get eaten up right away.

Eggplant, Mushroom and Cheese Quiche

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Published on January 8, 2015 Attractive egg and feta cheese quiche baked with eggplants, mushrooms and tomatoes brushed with a tangy, zesty and salty blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1/4 cup olive oil + more for brushing and frying 2 medium eggplants, sliced crosswise into 3/4 inch rounds 6 to 8 button mushrooms, sliced 3 jalapeños, seeded and finely chopped 5 oz (150 g) feta cheese, crumbled 5 oz (150 g) cream cheese 3 large eggs 1/4 cup heavy cream 1 cup baby plum tomatoes, halved lengthwise 1/3 cup fresh oregano, roughly chopped 1 1/2 teaspoons za'atar sea salt and fresh cracked black pepper to taste Instructions: Preheat the oven to 400°. Line the bottom and sides of a 8 × 8 inch baking pan with foil. Brush with some olive oil. Line a baking sheet with parchment paper and put the eggplant slices on it. Brush the eggplant with a 1/4 cup of the olive oil. Sprinkle with a bit of salt and a generous amount of black pepper. Roast for 40 minutes or until the eggplant is soft and golden. Set aside. Turn the oven temperature down to 325°. While the eggplant is roasting, fry the mushrooms in a few teaspoons of olive oil over medium-high heat. Stir often, adding the jalapeños after a few minutes. Sauté until the mushrooms start to brown and release some of their juices. Set aside. In a medium bowl, beat together the cheeses, eggs, heavy cream and some black pepper until smooth. To finish, arrange the eggplant slices over the bottom of foil lined pan. There should be some overlap. Layer with mushrooms and jalapeños and then the tomatoes. Sprinkle with half of the oregano. Pour the cheese and egg mixture over the vegetables and top with the remaining oregano. Bake for 35 to 40 minutes, until set and the top is golden. Remove from heat and transfer to a wire rack to cool to room temperature. When ready to serve, mix za'atar with 1 teaspoon of olive oil and brush over the top of the cake. Remove from the pan and cut into squares. Note: I also included some roasted red onion as I had prepared some for another dish I was serving. If using, add to the pan with the mushrooms and jalapeños. Makes 4 servings

I'm sharing this with Jac's Bookmarked Recipes.

Other cheesy delights to enjoy from my kitchen:
Cheese Potato Puff with Dried Mushrooms
Cheddar and Mushroom Shirred Eggs
Cherry Ricotta Crêpes
Greek Feta & Olive Frittata