(Potato & vegetable mould - Our recipe)

Time: preparation: 30 minutes ........ cooking: about an hour 1 kg (2 1/4 lb) potatoes 125 g (4 1/2 oz) low fat yoghurt 2 eggs 4 carrots 1 200 g (7 oz) can peas 30 g (1 oz) stoned green olives 2 tablespoons dried chives A pinch of saffron A pinch of powdered nutmeg 2 tablespoons extra virgin olive oil Dry breadcrumbs Grated Parmesan, if you want Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Steam potatoes. Peel them when they are still hot and purée. In a bowl, mix the puréed potatoes with the yoghurt at once. Let the mixture cool.
Meanwhile steam peeled carrots and then cube them, drain very well peas from their preservation liquid and slice green olives. Beaten the two eggs with the saffron and a pinch of salt until saffron melts. Use eggs at room temperature.
Preheat oven to 190°C (375°F). Oil a plum cake mould and sprinkle with dry breadcrumbs. Add carrots, peas, olives and eaten eggs to your puréed potatoes and then chives and nutmeg. If you want, you can also add some tablespoons grated Parmesan. Season to taste with salt and stir accurately to mix very well all the ingredients. Pour into the mould, level the surface with a spoon and bake for at least 30 minutes or until the surface is golden.
Take away from the oven and wait some minutes before turning out your potato mould on the serving platter.

Note
You can use this potato mould as a dish side for meat and fish courses.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".