LOMBOK CASSEROLE DISH
SIZE - 30 x 17CM
Each piece from the Lombok Range has been lovingly handcrafted by the women within the Lombok Pottery Collective in Indonesia. The Collective was created to support local women and children to increase their standard of living, education and support the growth of their communitities.
The Casserole dish is also perfect for serving soup from, Below is a Vegetable soup that's perfect for serving in a the Casserole Bowl - enjoy!
100g curly kale, leaves pulled off the stems, which are discarded
1 onion, finely diced
250g carrots, peeled, finely diced
500g pumpkin, peeled, deseeded, diced 3cm
350g agria potatoes, peeled, diced 3cm
1½ litres vegetable stock
150ml extra-virgin olive oil
2 cloves garlic, sliced
Small handful parsley leaves
Small handful basil leaves
200g zucchini, thinly sliced
100g beans, stalk ends cut off, beans sliced 2cm
150g cherry tomatoes, halved
Parmesan, for serving
1 Boil the kale leaves for 10 minutes in plenty of water, cool under cold water, squeeze dry and thinly slice. Reserve
2 Put the onion, carrots, pumpkin, potatoes and stock into a large saucepan and bring to the boil. Simmer for 15 minutes or until the vegetables are soft.
3 Put the oil, garlic, parsley and basil into a small food processor and process until smooth. Season with salt and reserve.
4 When the vegetables are soft add the cooked kale, zucchini and beans, simmer for 5 minutes. Add the tomatoes and remove from the heat. Cool for 5 minutes.
5 Serve drizzled with the oil and herb mixture and sprinkle with plenty of freshly grated Parmesan.
Any vegetables you have can be added, in the attached image I have added broccoli, & ginger too.