< Previous174Pumpkin and cauliflower pash’tidaJewish crustless piePash’tida is a Hebrew word that describes a family of savoury baked goods. It was very popular in Israel during the 1970s. Reminiscent of a quiche without the crust and with soft cheeses added to it, pash’tida was the recipe to pull out whenever you had some leftovers and wanted to revive them.Though not as trendy now, it still holds a nostalgic spot for most Israelis.For this recipe, I took a traditional pash’tida batter and upgraded it with sliced cauliflower and diced sweet pumpkin. If you are not a pumpkin fan, use a sweet potato or diced bell pepper.serves 5–6 / contains eggs and dairy / prep and cook: 30 minutesIngredientsolive oil or melted butter, to grease the pan½ small cauliflower250 g (9 oz) cottage cheese150 g (5 oz/⅔ cup) natural yoghurt, 3 per cent fat or moreabout 1/2 teaspoon sea salt 5 tablespoons oatmeal or breadcrumbs ½ teaspoon baking powder5 medium or 4 large eggs, preferably free-range4–5 dill (or parsley) sprigs, finely chopped250 g (8 oz) slice of pumpkin, peeled and diced into smallcubesMethod1. Preheat the oven to 180°C (350°F/Gas 4). Oil or butter a 20 cm (8 in) cake pan. 2. Cut the cauliflower into florets, then thinly slice the florets. 3. Place the cheese, yoghurt, salt, oatmeal and baking powder in a bowl. Crack in the eggs and stir to combine. Fold in the cauliflower, pumpkin and dill. 4. Pour the mixture to the prepared pan. Bake for 45– 55 minutes until golden and set; a knife inserted in the centre should come out clean.5. Remove from the oven, allow to cool and serve. Keeps refrigerated for up to 5 days.Gluten-free: Replace the oats and bread crumbs in the pie with chickpea (gram) flour.Paleo: Replace the oats and bread crumbs with 1 grated potato, well squeezed. Vegan: Replace the eggs and dairy with 330 g (11 oz/1⅓ cups) silken tofu mashed with 4 tablespoons of chickpea (gram) flour, 1 teaspoon of miso paste and 4 tablespoons of water. Caulitip174Pumpkin and cauliflower pash’tidaJewish crustless piePash’tida is a Hebrew word that describes a family of savoury baked goods. It was very popular in Israel during the 1970s. Reminiscent of a quiche without the crust and with soft cheeses added to it, pash’tida was the recipe to pull out whenever you had some leftovers and wanted to revive them.Though not as trendy now, it still holds a nostalgic spot for most Israelis.For this recipe, I took a traditional pash’tida batter and upgraded it with sliced cauliflower and diced sweet pumpkin. If you are not a pumpkin fan, use a sweet potato or diced bell pepper.serves 5–6 / contains eggs and dairy / prep and cook: 30 minutesIngredientsolive oil or melted butter, to grease the pan½ small cauliflower250 g (9 oz) cottage cheese150 g (5 oz/⅔ cup) natural yoghurt, 3 per cent fat or moreabout 1/2 teaspoon sea salt 5 tablespoons oatmeal or breadcrumbs ½ teaspoon baking powder5 medium or 4 large eggs, preferably free-range4–5 dill (or parsley) sprigs, finely chopped250 g (8 oz) slice of pumpkin, peeled and diced into smallcubesMethod1. Preheat the oven to 180°C (350°F/Gas 4). Oil or butter a 20 cm (8 in) cake pan. 2. Cut the cauliflower into florets, then thinly slice the florets. 3. Place the cheese, yoghurt, salt, oatmeal and baking powder in a bowl. Crack in the eggs and stir to combine. Fold in the cauliflower, pumpkin and dill. 4. Pour the mixture to the prepared pan. Bake for 45– 55 minutes until golden and set; a knife inserted in the centre should come out clean.5. Remove from the oven, allow to cool and serve. Keeps refrigerated for up to 5 days.Gluten-free: Replace the oats and bread crumbs in the pie with chickpea (gram) flour.Paleo: Replace the oats and bread crumbs with 1 grated potato, well squeezed. Vegan: Replace the eggs and dairy with 330 g (11 oz/1⅓ cups) silken tofu mashed with 4 tablespoons of chickpea (gram) flour, 1 teaspoon of miso paste and 4 tablespoons of water. CaulitipCauliflowerFirst published by Oz Telem This English edition published in 2018 by Hardie Grant Books, an imprint of Hardie Grant PublishingHardie Grant Books (London) 5th and 6th Floors 52–54 Southwark Street London SE1 1UNHardie Grant Books (Melbourne) Building 1, 658 Church Street Richmond, Victoria 3121hardiegrantbooks.comAll rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior written permission of the Publisher.The moral rights of the author have been asserted.Text Oz TelemPhotography Assaf AmbramBritish Library Cataloguing-in-Publication Data. A catalogue record for this book is available from the British Library.ISBN: 978-1-78488-155-9Publisher: Kate PollardSenior Editor: Molly AhujaEditorial Assistant: Eila PurvisFood stylist: Noa KanarekHebrew edition designer: Dan KopmanTranslator: Oz TelemEnglish copyeditor: Wendy HobsonEnglish proofreader: Kate WanwimolrukEnglish typesetter: David MeikleEnglish design: p2dEnglish indexer: Cathy HeathEnglish colour reproduction by p2dPrinted and bound in in China by Toppan Leefung Printing Ltd.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. 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