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Week 43: Sweet Potato, Tomato and Courgette bake

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This recipe came from an old issue of Slimming World magazine, from October 2008. We decided to follow it almost to the letter. The only changes we made were to use sweet potatoes instead of normal potatoes, ordinary tomatoes instead of plum tomatoes, grated cheddar instead of parmesan, and a mixture of fresh parsley and dried herbs instead of a handful of fresh herbs. The intention was to follow the recipe closely but now I list the substitutions, we did make more changes than I realised.


  • 2 sweet potatoes, peeled and sliced.
  • 2 tomatoes, sliced.
  • 1 small courgette, sliced.
  • 1 red onion, diced.
  • 2 cloves of garlic, finely chopped.
  • herbs.
  • salt and pepper.
  • A handful of grated cheese.
  • 2 medium eggs.
  • 150g quark.


Fry the onion and garlic until soft. Put the slices of sweet potato into a pan of boiling water, bring back to the boil then turn off the heat. Simmer for about 4 minutes then drain.

Beat the quark and eggs together, adding the onion, garlic, herbs, salt and pepper.

Layer half of the vegetables in an oven proof dish, then pour over half of the quark mixture. Place the rest of the vegetables on top, followed by the rest of the quark mixture. Finally sprinkle with the grated cheese.

Bake for about 30 minutes at gas mark 6.


The original recipe claimed it served 1 as a main course but we shared it as a side dish. Even then it was a large portion.

Some of the vegetables were still slightly firm so I next time I might cook the potatoes for slightly longer and possibly fry the courgette slices for a minute or two to soften those too.