Wednesday, September 17, 2014

Meatless Golumpki, or Stuffed Cabbage

Well, it's happened: just under one month back at work, and the germy kids have already gotten me sick.  I told myself all day yesterday that it was just allergies, but by night, I was a total mess.  Mark begged me to call out when, at 4 AM, I was still feverishly tossing and turning and snorting and "snarfling" (that's a word we use for the sounds Daisy makes; it pretty much sounds like a snarfle...).  I never call out, so this shows you how miserable I feel.  I slept all morning and now, fully drugged with ibuprofen and Benadryl, I feel good enough to sit up and tell you about these stuffed cabbage rolls.  Maybe reminiscing about these lovely little packages of deliciousness will make me feel all better!

This was one of the last meals I made right before the wedding, in what I call wedding crunch time.  Soon, all my time would be spent calling bus companies, tweaking seating charts, and doing all the crazy pre-wedding things.  Luckily, these stuffed cabbage rolls were pretty involved, so it helped to tide me over until life calmed down enough for me to get in the kitchen again!

I was pretty excited to see a vegetarian stuffed cabbage recipe on Pinterest.  I know my whole family loves the traditional kind, stuffed with meat, of course.  I also know that, while this recipe is called golumpki and is thus Polish, you can order it at Armenian restaurants, where they call it dolma.  As a soon-to-be-Armenian-housewife, I thought it would be a good recipe to try out!  Instead of meat, this recipe is full of vegetables, like tomatoes, celery, and roasted peppers.  The "meaty" texture is recreated by using both white and brown rices, as well as chopped walnuts.  Add to the party garlic, mint and basil, plus a homemade tomato sauce (they call it a tomato barbecue sauce, but I left out the liquid smoke!) to bake them all in... let's just say that this meal was a hit.  No one missed the meat, and everyone raved over how flavorful they were.  There are so many flavors, and so much salty, sweet, crunchy, soft action going on in there!

They weren't the quickest meals to make; you have to cook the cabbage and pull off each leaf, one at a time, rinse it off in cool water and set it on an upside down bowl to sit.  Then you make the filling, then the sauce, and then you roll the golumpkis and bake them.  But hey, this was July: I had time to do fun stuff like this back then!

I texted pictures of these little babies to Kaz, our own Polish expert.  He said they looked amazing and begged me to make them for him when he comes back to Massachusetts.  I'd say that's definitely a possibility :)

Please don't let the length of this recipe scare you.  They're worth it.

Recipe:

meatless golumpki, or stuffed cabbage
from Sharon's Meatless Mondays
makes 14 cabbage rolls

Ingredients:
1 extra large cabbage, outer leaves removed and cored

for rice:
3 cups water
1 teaspoon salt
1 cup brown rice, uncooked
1 cup long grain white rice, uncooked
1 tablespoon light brown sugar

for filling:
3 tablespoons olive oil
1 cup diced celery
1 cup diced green pepper
1 cup diced onion
freshly ground pepper
1 cup diced sweet roasted red pepper
10 sun-dried tomatoes, diced (I used fresh tomatoes)
1 cup diced cooked cabbage (from the core you cut out of the cabbage)
1 cup walnut halves, crushed in bag till pulverized
2 teaspoons garlic powder
1 teaspoon dried mint
1 teaspoon dried basil
2 teaspoons salt, divided
1 cup water, divided

for tomato sauce:
2 tablespoons butter
8 ounce can tomato sauce
1/3 cup ketchup
1/4 cup mustard
1 tablespoon worcestershire sauce
2 teaspoons liquid smoke (I left this out)
1/4 cup white sugar
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
1 teaspoon garlic powder
1/8 teaspoon red cayenne pepper
1/2 teaspoon salt
freshly grond black pepper

Instructions:

1)  Cook the rice first: combine water and salt in a medium saucepan and bring to boil.  Add both rices.  Stir, return to boil, stir again, then cover tightly, reduce heat to low, and cook 40 - 50 minutes or till brown rice is tender.  Transfer to a large bowl, add 1 tablespoon brown sugar; stir to evenly distribute and fluff with spoon to aerate rice.

2) Cook the cabbage: Place cored cabbage in a large pot of water.  Don't salt.  Bring to boil, checking often to see when first leaf starts to pull away/loosen from the head.  Remove each leaf as it begins to separate.  Place each leaf in colander and rinse under cold water.  Take a small bowl and invert it into a larger bowl.  Place each leaf over the inside bowl like a crown.  Continue with rest of leaves.  Set aside till ready for use.  When you're done, you'll have a small ball of inner cabbage, not big enough for stuffed cabbage.  Remove from pot, drain, and dice 1 cup of 1/2 inch squares for this recipe.  Set aside.

3) Make filling: in a large skillet over medium heat, melt olive oil.  Add celery and green pepper, and sauté until partially wilted.  Add onion and roasted pepper, a little salt and pepper, and sauté until onion begins to soften.  Add sun-dried tomatoes, diced cabbage, walnuts, garlic powder, mint, basil, 1 teaspoon salt, and water.  Stir well and cook till all veggies are soft.

4) Add veggie sauté to the rice mixture.  Mix well.  Add the additional 1 teaspoon salt, and mix well again.  Add additional 1/2 cup water, and mix well.

5) Make sauce: combine all sauce ingredients in a small skillet/saucepan.  Stir well, com over low heat for a few minutes, then turn heat off.

6) Preheat oven to 375 degrees, and then roll the golumpki: spoon about 1/2 cup of the sauce evenly onto the bottom of a 9 x 13-inch baking dish.  Place a cabbage leaf on cutting board.  Place 1/3 cup or so or rice mixture onto middle of leaf.  Starting from the core end of the leaf, which should be closest to you, bring it up and over the rice, drawing it towards you, compacting it in the leaf, while tucking the lead under the rice as you draw it firmly towards you.  Begin to roll it forward, then bring up both sides of the leaf, not over the top, but in front of the cabbage bump like you're wrapping a package, then continue to roll forward until you're done.

7) Place in baking dish.  Do the same till the baking dish is full.  Spoon remaining sauce over cabbage rolls.  Cover tightly with aluminum foil.  Bake in oven for 30 - 40 minutes or until bubbly.  remove foil and bake 10 minutes longer.    Serve immediately.


Friday, September 12, 2014

Heath Bar Cookies

I'm not sure if I mentioned the amazing housewarming gift I got from Susie and Maggie, but if I didn't, now is the time.  They got us a hamper (which we needed) and filled it with baking supplies!  Flour and sugar and baking powder, the usuals, sure, but also muffin cups and condensed milk and molasses and even kitchen towels.  Plus tons of sprinkles.  It was sweet and exciting and thoughtful, because I was so excited to bake in my new kitchen but also a bit too overwhelmed with life to even think about grocery shopping.  I used a lot of those baking ingredients early on in the summer!

One thing they bought me was a bag of Heath bar pieces.  I was pretty pumped about that, because for some crazy reason, I never buy those.  This is strange, because I have a weird love for Heath Bars.  In fact, maybe I shouldn't admit this, but when I worked at Video Plus (the Plus must have stood for the ice cream stand), I didn't like ice cream at all, but I still loved toppings.  I ate more than my fair share of Gummy Bears and cherries, as well as lots of Heath Bar pieces (I still ate less toppings than Kenzie, who basically drank peanut butter sauce).  And maybe - just maybe - every now and then, I would dip a spoon into the Coffee Heath Bar Crunch frozen yogurt and dig out an extra large piece of Heath Bar.  So as you can see, Heath Bars and I go way back.

Then one day I saw this recipe for Heath Bar cookies, and I knew that's what I needed to do with my bag of Heath pieces.  I made them one night, and I'm so glad that I did.  These cookies were great, and everyone who tried one fell in love.  They were gone, quickly.  They're buttery and chewy, and every now and then, you get a Heath Bar piece, but what's great is that a lot of the smaller pieces (crumbs, if you will) just melted into the cookies.  You get this nutty, toffee-y flavor.  Mmmmmmm!  You just can't go wrong with Heath Bars, though.  Thanks again, Susie and Maggie!

Recipe:

Heath Bar cookies
from Mel's Kitchen Cafe
yields 4 - 5 dozen

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) buttered, softened
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (1 8-ounce package of bits, or 8 1.4-ounce bars)

Instructions:

1) In a medium bowl, whisk together the flour, salt and baking soda.  Set aside.  In a mixer, beat together the butter and sugars.  Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy.

2) Add the flour mixtures and stir to combine.  Once it is about halfway combined, add the Heath bits and mix until all the ingredients are mixed together.  Chill the cookie dough for 30 minutes to an hour.

3) Preheat oven to 350 degrees.  On cookie sheets lined with parchment paper or a Silpat liner, scoop the cookie dough into about 1-inch balls.  Place the dough about 2 inches apart on the cookie sheets (these cookies spread!).  Bake for 10 - 12 minutes, until the edges are just starting to brown.  Remove from oven and let cookies cool for a few minutes on the baking sheet  Transfer the cookies to a wire rack to cool completely.

Thursday, September 11, 2014

Lightened Up Broccoli Cheese and Farro Casserole

It's time to talk about farro.  Not pharaoh, farro.  Although it was eaten in ancient Rome and Egypt, so pharaoh might be okay too.

Farro is a whole grain that looks a bit like pearl barley, or maybe a slightly pudgier version of rice!  If you want fiber, iron and protein, not to mention a nutty flavor and a chewy texture, it's time for you to try farro.  It cooks pretty much just like rice, but is far healthier (and more flavorful).

So when I saw this recipe - a healthy version of broccoli cheese and rice casserole - I was pumped.  The rice is replaced by farro, and the cream-of-processed-chemicals soup is replaced by a sauce made with milk, vegetable broth and a little flour.  Plus there are leeks, carrots, mushrooms, and tons of broccoli in there.  Yes, there are mushrooms, but shhhhhh don't tell Mark, who isn't a huge hater but isn't a fan either, so I prefer to sneak them in there cut up nice and small.  He didn't suspect a thing.  And even better, he loved this meal.  I did too, but I watched him eat seconds, and then thirds.  By the next day, it was gone.

Oh, and also? Monterey jack cheese.  Enough said.

We really loved this, and if you are feeling like, "there goes Bridget again, cooking weird foods..." I beg you to give this a try.  Farro isn't weird.  It's just delicious.  Try it, okay?

Recipe:

lightened up broccoli cheese and farro casserole
from Craving Something Healthy
yield 10 side dish servings (but we had it for dinner!)

Ingredients
2 cups cooked farro (about 3/4 cup uncooked)
1 tablespoon butter
1 tablespoon canola oil
1 medium leek, light green part cut into thin slices
1 medium carrot, chopped
1 cup chopped crimini mushrooms (about 3 - 4)
1 large garlic clove, minced
1 1/2 cups broccoli florets (1-inch pieces)
1/4 cup flour
1 1/2 cups low fat milk
3/4 cup low sodium chicken or vegetable broth
pinch of nutmeg
4 ounces shredded monterey jack cheese
salt and pepper

Instructions:

1) Prepare farro according to package directions.  Drain any excess water that has not absorbed.  Set aside.

2) Preheat oven to 350 degrees.

3) Heat butter and oil in a sauté pan on medium high heat. Add leeks, carrot and mushrooms and sauté about 5 minutes, until leeks start to turn golden. Add garlic and sauté for another minute.
4) Add flour and stir to combine with vegetables. Cook for 1 minute. Add broth and milk, and bring mixture to a boil to thicken. Add pinch of nutmeg.
5) Add broccoli and reduce heat to low. Simmer for about 2 minutes or until broccoli just starts to soften.
6) Add farro and stir to combine. Add cheese and stir to combine.  Add salt and pepper to taste
7) Pour entire pan into a casserole dish, or if your pan is oven safe, place it in the oven.
8) Cook for about 20 minutes, or until casserole is golden and bubbly and heated through.


Sunday, September 7, 2014

Mix and Match Bread Salad

You know me: if I am going to tell you that I like a salad, chances are it's more than just lettuce and tomatoes.  I am really not a fan of regular salads (I think because I am not the biggest fan of lettuce itself).  However, this recipe, which was in my July/August edition of Food Network Magazine, intrigued me.  First of all, it has bread in it.  That immediately makes anything better in my book.


Second, it wasn't a recipe so much as a Choose Your Own Adventure story.  Remember those books? They left the character's choices up to you, and you'd flip to a certain page in the book once you made your choice?  Those were fun.  This is similarly fun.  There are only 5 steps, but 3 out of the 5 are options for you to choose what you like!  You get to choose the type of bread, your mix-ins, and your protein.  The only standards are the base and the dressing.  So basically every time you make this salad, it could be totally different.

I made it one day that we were having Mark's parents over for dinner.  Everyone liked it, but Mark really did.  In fact, I am pretty sure he finished it for breakfast one morning, which is very weird but whatever, at least he liked it!  Similar to yesterday's salad, I think this one is best eaten right away when the bread cubes are still crunchy, but hey, Mark would vouch for it for breakfast the next day :)

In case you're curious our choices were ciabatta for the bread, and our mix-ins were olives, artichoke hearts and arugula.  Our protein was white beans :)  What choices are you going to try for this mix and match salad?

Recipe:

mix and match bread salad
from July/August edition of Food Network Magazine, 2014

1) Choose a bread:

  • sourdough
  • Italian
  • ciabatta
  • baguette
  • focaccia
  • olive bread
  • pocketless pita
Cut your choice of bread into 1-inch cubes to make 8 cups.  Stale bread works best; if yours is fresh, spread the cubes on baking sheets and toast in a 400-degree oven, 8 to 10 minutes.  Transfer to a large bowl.

2) Make the base.
Cut 2 pounds tomatoes into 1-inch pieces (about 4 cups).  Toss with the bread.  Add up to 1 cup chopped fresh herbs (parsley, basil, mint, and/or chives).

3) Add your mix-ins:
Prepare 1 cup each; choose up to 3.  Add to the bowl.

  • bell peppers, diced
  • oil-packed sundried tomatoes, drained and chopped (up to 1/2 cup)
  • frozen artichoke hearts, thawed and halved
  • olives, pitted (up to 1/2 cup)
  • celery, sliced
  • baby greens (spinach, arugula, or kale)
  • hearts of palm, drained and sliced
  • cucumbers, sliced
  • roasted red peppers, drained and chopped (up to 1/2 cup)
  • vidalia or red onion, thinly sliced
4) Pick a protein:
Add up to 1 cup total (optional):
  • canned tuna, drained and flaked
  • salami, cut into strips
  • steak, cooked and thinly sliced
  • rotisserie chicken, chopped
  • hard-cooked eggs, chopped
  • bacon or pancetta, cooked and crumbled
  • cheese (feta, goat, cheddar or mozzarella), crumbled or diced
  • deli meat (ham, roast beef, or smoked turkey), chopped
  • canned chickpeas or white beans, rinsed
5) Dress the salad.
Whisk 1/4 cup red or white vinegar and 1 teaspoon dijon mustard in a bowl.  Slowly whisk in 3/4 cup olive oil and 1/2 teaspoon grated lemon zest.  Drizzle over the salad and toss.  The salad can be made up to 4 hours ahead.

Saturday, September 6, 2014

BLT Pizza

What?!  Two posts in a day!?  Yeah, I am still trying to play catch-up on all the summer's recipes.  It was the busiest summer ever, but that didn't stop me from cooking - just posting, apparently.  I have some great excuses... for example....  this picture:
Thanks, Erica Ewing Photography!

Yeah, we just got our wedding pictures and I am obsessed :)  Okay okay, I'll stay on topic.  Let's talk about pizza.  Let's talk about BLTs.  Let's put the two together.  You heard me.

I saw this idea on one of the blogs I follow and thought it was amazing.  It's basically a BLT on top of a pizza.  Now to be honesty, I have never even eaten a BLT, being a non-meat-eater, but even I think the idea of it is pretty good.  So imagine this: homemade pizza dough, topped with tomatoes that were roasted with bacon, and a sauce made from olive oil, scallions, parsley and garlic - not to mention mozzarella cheese.  Then when it gets out of the oven, the pizza is sprinkled with arugula.  Okay so I guess it's more of a BAT than a BLT, but warm lettuce on a pizza isn't the most appetizing thing, so Bacon Arugula Tomato works just fine.  If arugula isn't your style, any leafy green will work fine.

Mark and I had a pizza party one night this summer at our new house.  I spent the day making doughs to make lots of "regular" pizzas but also knew this was one I'd be trying out as well.  Mark remains my go-to guy when it comes to rolling out the doughs into perfect circles and accurately transferring them into the oven, but I was in charge of the toppings for this pizza.  

The recipe calls for the sauce to also have mayonnaise in it, which grossed us out (we both hate mayo), so we used canola oil instead and found that it was awesome without it.  I will still add it to the ingredients list, but I recommend that you leave it out, because, yuck. 

This pizza was a big hit at our pizza party, and every slice was devoured within seconds of taking it out of the oven.  If you need to spice up your pizza toppings a bit, this is a recipe to try out.

Recipe:
BLT pizza
serves 4
Ingredients:
1 pound cherry or grape tomatoes, halved or quartered if large
1 teaspoon dried oregano
1/2 teaspoon freshly cracked pepper
kosher salt
3 slices bacon
1/4 cup canola or reduced fat mayonnaise
1 tablespoon extra virgin olive oil, plus more for brushing the dough
1 tablespoon minced fresh scallions
1 tablespoon minced fresh parsley
2 cloves garlic, minced or grated
1 pound fresh pizza dough
1 tablespoon cornmeal
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
1 cup greens of your choice (such as spinach or arugula)

Instructions:

1) Preheat the oven 400 degrees.  Arrange the tomatoes in a single layer on a  foil-lined baking sheet, and sprinkle with the oregano and pepper.  Scoot the tomatoes towards the center of the baking sheet and fit the bacon around the edges.  Bake for 20 minutes, stirring the tomatoes hallways through.  Drain the bacon on a paper towel-lined plate, then break into bite sized pieces.

2) Place a pizza stone in the oven and increase the temperature to 500 degrees.

3) Meanwhile, whisk together mayonnaise/canola, scallions, parsley, olive oil, and garlic in a small bowl.

4) Sprinkle the cornmeal over a large square of parchment paper, then roll and stretch the pizza dough into a 12-inch circle.  Spread the sauce mixture over the dough, leaving a 1-inch border, then brush the border lightly with olive oil.

5) Scatter the tomatoes and bacon over the sauce, then sprinkle with the cheese.  Transfer to the pizza stone in the oven and bake 10 minutes, or until the crust is browned and the cheese is melted and bubbly.  Allow to cool 10 minutes.  Top with greens, cut into 8 slices, and serve.

Crunchy Asian Ramen Noodle Salad

Okay guys, listen up.  This is arguably one of the best recipes I have made.  There are plenty of times I gush about a recipe, but then I never ever make it again.  Maybe it's because it wasn't that great, or because it was pretty good but I find repeating recipes boring sometimes.  But this salad? ( And it's a salad!  I hate salads!)  It is not only delicious and wildly popular with everyone who has tried it, but I love it so much that I have made it four times.  That never happens, trust me.  The Four Time Recipe Repeat Club is limited to fluffernutter cookies, spinach and ricotta stuffed shells,  apple cider caramels, bagels, baked Alaska, chocolate crinkle cookies, and roasted vegetable chickpea salad.  It's a very elite club; the recipe just has to be fabulous.  And right now I have all the ingredients to make this salad in my fridge.  Enough to make it twice.  So: let's get to this salad.

Caitlin had a party for Josh's birthday back in June and one of her friends brought a salad with Ramen noodles crumbled into it.  I ate so much of it, it was embarrassing.  Then I immediately hit up Google when I got home to try to find a recipe to recreate it.  I found this one, which was slightly different than Caitlin's friend's salad, but had the addition of chopped avocado and toasted sliced almonds, so I knew it had to be good.

One of the great parts of the salad is how easy it is to put it together.  You briefly toast Ramen noodles and the sliced almonds in the oven while you whip up the most delicious dressing of oil, honey, rice wine vinegar soy sauce, and sesame oil.  Then throw into a bowl a bag of cole slaw mix, the avocado, and some edamame and scallions, and you're done.  The recipe calls for a sliced mango, but I thought that might be taking things to a place that is too weird for my family, and I'm glad I left it out.  This salad is absolutely perfect without it.

PS my countertops are beautiful!
The dressing is sweet and salty, and the textures of the salad are awesome: the soft avocado, the crunch bites of noodle and almond... oh man.  The first time I made this, I happened to have a lot of people over, and everyone was skeptical of my Ramen noodle salad.  But, one by one they all tried it, and one whole bowl (8 servings) disappeared immediately.  I had made it two more times by the end of the week, and it has now become my go-to salad to bring to parties.  Just trust me and make this thing.  One note - it really is best the day you make it; the noodles get a little soft and lose the awesome crunch that makes this salad so fabulous.  Just make it ASAP and you won't regret it.

Recipe:

crunchy Asian Ramen noodle salad
from Gimme Some Oven
serves 8

Ingredients:

1 16-ounce bag coleslaw mix
2 3-ounce packages of Ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked (or frozen and thawed) edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted and diced (optional)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced scallions
for Asian honey vinaigrette:
2/3 cup vegetable oil
1/3 cup honey
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper

Instructions:

1) Heat oven to 425 degrees.  Spread the crumbles Ramen noodles and sliced almonds out on a baking sheet and stir a bit to combine.  Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden.  Remove baking sheet, and give the mixture a good stir to toss.  Then return it to the oven and toast for an additional 3 minutes.  Keep a very close eye on the mixture so that it doesn't burn.  Remove and set aside.

2)  Make the vinaigrette: whisk together all ingredients until combined.

3) Add ingredients (including the vinaigrette) together in a large bowl and toss until combined.  Serve immediately, or cover and refrigerate for up to 3 days.

Monday, September 1, 2014

Tomato, Mozzarella and Chickpea Bake

I absolutely love having 3-day weekends.  Why can't every weekend be extra long?  It gives you time to relax, catch up on sleep, and make delicious recipes to tide you over for the week!

Anyway, back to this savory bread pudding... I know, that doesn't sound so great.  When I made this, I was home alone and invited my mom over for lunch.  She took absolutely forever getting here!  When she finally came, she said she had stopped to visit my aunt Betsy on her walk over.  I served her some of this tomato, mozzarella and chickpea bake.  She ate it, told me it was good, and then grabbed her cell phone before she was even done.  I am constantly yelling at Mark for using his phone during meals, so when I went to scold my mom, she said, "hold on!  I am texting Betsy that this meal was actually good.  We had been making fun of it together because it sounded so gross!"  Ha!

So I guess savory bread pudding doesn't sound great, but how about this: soft chunks of ciabatta, baked with roasted tomatoes, lightly crushed chickpeas, ricotta, parmesan, garlic, kalamata olives, fresh mozzarella, capers, parsley, and basil!  Eggs hold it all together, so in a way, it is like a bread pudding, but I won't call it that anymore since apparently it makes people ridicule me and my recipes!  But in the end, Mom and I thought this was pretty good.  Mark wouldn't go near it due to his weird aversion to eggs, of course!  For me, anything that involves the Middle Eastern staples of chickpeas and kalamata olives is A-okay with me!

Recipe:

tomato, mozzarella and chickpea bake
from Fast Fresh Vegetarian by Metro Books
serves 6

Ingredients:

1/2 loaf ciabatta, crusts removed, torn into 3/4-inch pieces
12 1/2 ounces grape tomatoes, halved lengthwise
1/3 cup extra virgin olive oil
12 1/2 ounces canned chickpeas, drained, rinsed
3 ounces fresh ricotta
10 eggs
2 cloves garlic, crushed
3/4 cup finely grated parmesan
1 tablespoon drained baby capers
2/3 cup pitted kalamata olives, halved
1 ball buffalo mozzarella, torn
2 tablespoons fresh basil leaves, torn

Instructions:

1) Preheat oven to 425 degrees.

2) Place bread on parchment paper-lines oven tray.  Squeeze seeds and juices from tomatoes over bread; place tomatoes on tray.  Drizzle with half the olive oil and season to taste.  Roast 15 minutes, stirring occasionally, until bread is golden and tomatoes soft.

3) Meanwhile, using a potato masher, lightly crush chickpeas in a large bowl; season.  Whisk in ricotta, eggs, garlic, parsley, and three quarters of the parmesan until combined.  Stir in capers, olives and half the tomato mixture.  Season.

4) Heat remaining oil in an ovenproof 10 1/2-inch heavy-based frying pan over medium heat until very hot.  Immediately add egg mixture; top with remaining tomato mixture and parmesan.  Cook 8 minutes or until browned around the edge and half set.

5) Cover loosely with parchment paper; bake in the oven 15 minutes or until set.  Stand bake 5 minutes.  Invert onto a large plate; flip onto a second large plate right-way up.  Serve topped with mozzarella and basil.  Drizzle with a little extra olive oil if you like.