The beautiful colour of this soup is much enhanced by suspending some raw grated beet in it after cooking. It is a classic cold soup, but in some countries it is served hot to departing guests to keep out the cold. Tastes great when accompanied by sour dough bread.
Borscht
Ingredients:
450g raw beetroots
2 large onions, sliced
2 large carrots, sliced
2 bay leaves
2 Tbsp olive oil
25g butter
1.5litres of boiling water
juice of 1 lemon
seasoning, to taste
1 raw beetroot, grated
sour cream or yoghurt for garnish
Method:
1. Peel the beetroots and cut into a small dice. Place them with the other sliced begetables in a large saucepan with the bay leaves, olive oil and butter. Add a pinch of salt and saute over a low heat for 10 minutes.
2. Add the boiling water then cover and simmer for about 2 hours, or until all the vegetables are tender.
3. Add the lemon juice and a little black pepper and leave to cool.
4. Remove the bay leaves and blend the soup into a puree. If it is too thick, add a little vegetable stock.
5. With the soup still off the heat, place the raw beetroot in a muslin/cheesecloth bag and suspend it in the soup. Remove after a few hours and stir the soup well.
6. Reheat it gently (if desired), or serve chilled with yoghurt, or swirls of sour cream.
Source: Spencer, C. (1992). The New Vegetarian: The ultimate guide to gourmet cooking and healthy living. Gaia Books: London
Serves: ????
Rating: 4
Tuesday 18 November 2008
Tuesday 4 November 2008
Creamy Honey Citrus Sauce
Good on a soy-schnitzel, or just on vegies! It's incredibly easy and tastes great hot or cold. The sauce will keep for a couple of days.
Creamy Honey Citrus Sauce
Ingredients:
Juice of 1 orange
Juice of 1-2 lemons
3 Tbsp sour cream
3 Tbsp honey
1 Tbsp cornflour
1 Tbsp water
Method:
1. Juice the orange and lemon/s so that you have approximately equal quantities of each. Pour the juice into a saucepan and add the sour cream and honey. Slowly heat.
2. Meanwhile, mix cornflour and water together to form a paste. When sauce is warm enough, add cornflour mixture to thicken it. DO NOT boil the sauce or it will separate.
3. Serve warm.
Rating: 5!!!
Creamy Honey Citrus Sauce
Ingredients:
Juice of 1 orange
Juice of 1-2 lemons
3 Tbsp sour cream
3 Tbsp honey
1 Tbsp cornflour
1 Tbsp water
Method:
1. Juice the orange and lemon/s so that you have approximately equal quantities of each. Pour the juice into a saucepan and add the sour cream and honey. Slowly heat.
2. Meanwhile, mix cornflour and water together to form a paste. When sauce is warm enough, add cornflour mixture to thicken it. DO NOT boil the sauce or it will separate.
3. Serve warm.
Rating: 5!!!
Sunday 26 October 2008
Eggplant Parmigiana
So good, I dare you not to like it!
Eggplant Parmigiana
Ingredients:
3 large eggplants, cut lengthways into thick slices
1 Tbsp olive oil
750g canned chopped tomatoes
handful of mixed fresh herbs (e.g. basil, parsley, thyme), roughly chopped
2 cloves of garlic, crushed
salt and freshly ground black pepper, to taste
100g mozzarella cheese, grated (can use reduced fat)
1 Tbsp freshly grated parmesan cheese
Method:
1. Preheat the oven to 200*C. Put the eggplant slices in a single layer on a baking sheet and brush them lightly with the oil. Bake in the oven for 20 mins, until the slices are starting to brown.
2. Meanwhile, put the tomatoes, herbs and garlic in a small saucepan and simmer for 10 mins. Season well.
3. Layer the eggplant slices and the tomato sauce in an ovenproof dish, finishing with a layer of the sauce. Scatter the mozzarella and parmesan cheeses over the top.
4. Put the dish in the oven and bake for 25-30 minutes, until the top is golden and bubbling.
5. Serve immediately with salad (or other vegetables), and/or warm crusty bread and butter.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Serves: 4
Rating: 5
Eggplant Parmigiana
Ingredients:
3 large eggplants, cut lengthways into thick slices
1 Tbsp olive oil
750g canned chopped tomatoes
handful of mixed fresh herbs (e.g. basil, parsley, thyme), roughly chopped
2 cloves of garlic, crushed
salt and freshly ground black pepper, to taste
100g mozzarella cheese, grated (can use reduced fat)
1 Tbsp freshly grated parmesan cheese
Method:
1. Preheat the oven to 200*C. Put the eggplant slices in a single layer on a baking sheet and brush them lightly with the oil. Bake in the oven for 20 mins, until the slices are starting to brown.
2. Meanwhile, put the tomatoes, herbs and garlic in a small saucepan and simmer for 10 mins. Season well.
3. Layer the eggplant slices and the tomato sauce in an ovenproof dish, finishing with a layer of the sauce. Scatter the mozzarella and parmesan cheeses over the top.
4. Put the dish in the oven and bake for 25-30 minutes, until the top is golden and bubbling.
5. Serve immediately with salad (or other vegetables), and/or warm crusty bread and butter.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Serves: 4
Rating: 5
Wednesday 22 October 2008
Eggplant Paté
This paté may be eaten either warm or cold served with toasted pitta bread or breadsticks.
If you are not a fan of chilli, you may use a little sweet chilli sauce, or take the seeds out of the chilli and just use the flesh.
Eggplant Paté
Ingredients:
3 large eggplants, pricked all over
1 Tbsp olive oil
1 red chilli, finely chopped
1 Tbsp black mustard seeds
2.5cm piece fresh root ginger, peeled and grated
2 Tbsp coconut cream
4 Tbsp chopped fresh coriander
Method:
1. Preheat oven to 200*C. Lay the eggplants on a baking sheet and bake for 40-45 minutes until tender. Cool, then halve them lengthways. Scoop out the flesh and discard the skin.
2. Heat the oil in a heavy-based saucepan, add the chilli, mustard seeds, and ginger, and fry gently for 1 minute.
3. Stir in the eggplant flesh and the remaining ingredients, breaking up the eggplant fesh, and heat the paté through. Serve warm, or let it cool completely before serving.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Rating: 4
If you are not a fan of chilli, you may use a little sweet chilli sauce, or take the seeds out of the chilli and just use the flesh.
Eggplant Paté
Ingredients:
3 large eggplants, pricked all over
1 Tbsp olive oil
1 red chilli, finely chopped
1 Tbsp black mustard seeds
2.5cm piece fresh root ginger, peeled and grated
2 Tbsp coconut cream
4 Tbsp chopped fresh coriander
Method:
1. Preheat oven to 200*C. Lay the eggplants on a baking sheet and bake for 40-45 minutes until tender. Cool, then halve them lengthways. Scoop out the flesh and discard the skin.
2. Heat the oil in a heavy-based saucepan, add the chilli, mustard seeds, and ginger, and fry gently for 1 minute.
3. Stir in the eggplant flesh and the remaining ingredients, breaking up the eggplant fesh, and heat the paté through. Serve warm, or let it cool completely before serving.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Rating: 4
Goat's Cheese Crostini with Hazelnut Salsa
Goat's and cow's milk have similar nutritional compositions, but because of the higher water content of goat's cheese, it contains less fat than cow's milk cheeses.
This is an easy starter that will have your guests easily impressed!
Goat's Cheese Crostini with Hazelnut Salsa
Ingredients:Crostini:
6 thick slices of French-stick bread
2 x 100g goat's cheeses, each cut into 3 slices
60g mixed salad leaves
orange zest, to garnish (optional)
Salsa:
30g hazelnuts, dry roasted until browned
4 Tbsp fresh parsley
1 garlic clove
grated zest and juice of 1 orange
1 Tbsp balsamic vinegar
Method:
1. First, make the salsa. Put the nuts in a blender or food processor, add the remaining ingredients, and blend for about 15 seconds. Transfer the salsa to a small saucepan and heat it through gently.
2. Meanwhile, toast each bread slice on one side. Place a slice of goat's cheese on the untoasted side of each piece of bread. Put all 6 slices under a preheated hot grill and grill for 1-2 minutes, until the cheese is golden and bubbling.
3. Divide the salad leaves among 6 plates and top with a cheese toast, garnised, if desired, with strips of orange zest. Serve with the warm salsa, either spooned over the crostini or served separately.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Serves: 6
Rating: 4.5
Zucchini and Mushroom Bake
This is a "diabetic-friendly", vegetarian recipe.
The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.
Zucchini and Mushroom Bake
Ingredients:
1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated
Method:
1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.
2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.
3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.
4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.
5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Serves: 4
Rating: 4
The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.
Zucchini and Mushroom Bake
Ingredients:
1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated
Method:
1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.
2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.
3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.
4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.
5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Serves: 4
Rating: 4
Tuesday 23 September 2008
Milk Chocolate Nut Fudge
This is a VERY EASY way to make fudge! And it goes down well, too.
.
Thanks to Margie for suggesting this recipe be added.
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Makes approx 30 pieces
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Milk Chocolate Nut Fudge
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Ingredients:
1 x 400g can sweetened condensed milk
2 x 250g Cadbury Milk Cooking Chocolate, broken into pieces
¼ cup unsalted peanut butter
1½ cups chopped nuts (hazelnuts, almonds, macadamias or pistachios)
Shredded coconut (if you wish for decoration)
Method:
1. Combine condensed milk and chocolate in a saucepan, stir over low heat or until chocolate melts.
2. Mix in peanut butter and nuts.
3. Pour into baking paper lined 28cm x 19cm slice pan. Sprinkle coconut on top (if desired).
4. Refrigerate until set. Cut into squares.
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Makes: approx 30 pieces
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Rating: 4.5
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Thursday 18 September 2008
Parsley, Currant and Brazil Nut Pesto
Just a variation on a popular theme.
All ingredients are estimates. You really need to test the mixture as you go to get your desired taste, as the flavour of the ingredients will change as per the season.
Serve with vegetables, over pasta, or as a dip.
Parsley, Currant and Brazil Nut Pesto
Ingredients:
a bunch of fresh parsley (I use curly-leaf, but flat-leaf is also fine)
1/2 cup of currants
1/2 cup of grated parmesan cheese
dash of olive oil
1-2 cloves of garlic
a good handful of Brazil nuts
rock salt (to taste)
juice of half a lemon
Method:
1. Combine all ingredients in a food processor. Check at regular intervals to make sure you have the desired taste and consistence. Stop when you're happy!
Rating: 4.5
All ingredients are estimates. You really need to test the mixture as you go to get your desired taste, as the flavour of the ingredients will change as per the season.
Serve with vegetables, over pasta, or as a dip.
Parsley, Currant and Brazil Nut Pesto
Ingredients:
a bunch of fresh parsley (I use curly-leaf, but flat-leaf is also fine)
1/2 cup of currants
1/2 cup of grated parmesan cheese
dash of olive oil
1-2 cloves of garlic
a good handful of Brazil nuts
rock salt (to taste)
juice of half a lemon
Method:
1. Combine all ingredients in a food processor. Check at regular intervals to make sure you have the desired taste and consistence. Stop when you're happy!
Rating: 4.5
Monday 8 September 2008
Sweet Potato and Corn Fritters
Sanitarium brand put out a great range of meat replacements. My favourite is the "devon" style roll called "Vegie Delights Deli Luncheon Smoked". Tastes so good on a sandwich, eaten plain, or even used in cooking!
Sweet Potato and Corn Fritters
Ingredients:
400g Sweet Potato, grated
6 Spring onions/shallots, thinly sliced
3/4 cup corn kernels, drained
4 slices Sanitarium Vegie Delights Deli Luncheon Smoked, finely diced
1/3 cup plain flour
3 free-range eggs, lightly beaten
1 tablespoon olive oil
3/4 cup reduced fat ricotta cheese
2 tablespoons chives, snipped
Method:
1. Place sweet potato, spring onions, corn, diced Vegie Delights roll, flour and eggs in a large mixing bowl and stir until well combined.
2. Heat oil in a large non-stick frying pan. Add heaped tablespoons of mixture and cook for 2-3 minutes each side or until golden. Remove and place on paper towel to drain.
3. Mix together ricotta and chives. Serve fritters with chive ricotta.
Serving Suggestion:
Serve fritters with a side salad consisting of lettuce, tomato, celery, carrot, cucumber, capsicum, and any other fresh vegetables.
Source: adapted from the Sanitarium, Vegie Delights website" http://www.vegiedelights.com.au/recipes/quicksnacks/sweet-potato-and-corn-fritters.aspx
Makes: approximately 20
Rating: 4
Sweet Potato and Corn Fritters
Ingredients:
400g Sweet Potato, grated
6 Spring onions/shallots, thinly sliced
3/4 cup corn kernels, drained
4 slices Sanitarium Vegie Delights Deli Luncheon Smoked, finely diced
1/3 cup plain flour
3 free-range eggs, lightly beaten
1 tablespoon olive oil
3/4 cup reduced fat ricotta cheese
2 tablespoons chives, snipped
Method:
1. Place sweet potato, spring onions, corn, diced Vegie Delights roll, flour and eggs in a large mixing bowl and stir until well combined.
2. Heat oil in a large non-stick frying pan. Add heaped tablespoons of mixture and cook for 2-3 minutes each side or until golden. Remove and place on paper towel to drain.
3. Mix together ricotta and chives. Serve fritters with chive ricotta.
Serving Suggestion:
Serve fritters with a side salad consisting of lettuce, tomato, celery, carrot, cucumber, capsicum, and any other fresh vegetables.
Source: adapted from the Sanitarium, Vegie Delights website" http://www.vegiedelights.com.au/recipes/quicksnacks/sweet-potato-and-corn-fritters.aspx
Makes: approximately 20
Rating: 4
Saturday 6 September 2008
Pesto, Goat's Cheese and Stuffed Field Mushrooms
My mum told me about this recipe and I thought I'd give it a go. It's very sweet, and full of goodness. You can use any pesto you like. I love a good basil pesto, but certainly a beetroot pesto, or even a sun dried tomato pesto would also be great. Definitely one I'm going back to cook again.
Pesto, Goat's Cheese and Stuffed Field Mushrooms
Ingredients:
Pesto (enough for a "dollop" in each mushrom)
4 large field mushrooms
1 medium sized zucchini
a couple of florets of broccolli, chopped
1-2 shallots
handful of baby spinach leaves
handful of fresh parsley
handful of pinenuts
tin of corn kernels
a good goat's cheese (also called chevre)
salt
Method:
1. Preheat the oven to 180*C. Line a baking tray with baking paper.
2. Cut the stalks off the mushrooms and set aside. Place mushrooms "cup side up" on the tray.
3. Chop the stalks, zucchini, broccolli, shallots, parsley and spinach leaves and place in a bowl. Mix well, then use this mixture to stuff the mushrooms.
4. Place stuffed mushrooms in the oven for 20-25 minutes.
5. Meanwhile, lightly toast the pinenuts in a little oil (be careful not to burn them) and set aside.
6. Heat the corn kernels through.
7. When mushrooms are cooked through, remove from oven and top with corn and pinenuts. Crumble the goat's cheese on top and season with salt to taste. Serve immediately.
Serves: 2
Rating: 5
Pesto, Goat's Cheese and Stuffed Field Mushrooms
Ingredients:
Pesto (enough for a "dollop" in each mushrom)
4 large field mushrooms
1 medium sized zucchini
a couple of florets of broccolli, chopped
1-2 shallots
handful of baby spinach leaves
handful of fresh parsley
handful of pinenuts
tin of corn kernels
a good goat's cheese (also called chevre)
salt
Method:
1. Preheat the oven to 180*C. Line a baking tray with baking paper.
2. Cut the stalks off the mushrooms and set aside. Place mushrooms "cup side up" on the tray.
3. Chop the stalks, zucchini, broccolli, shallots, parsley and spinach leaves and place in a bowl. Mix well, then use this mixture to stuff the mushrooms.
4. Place stuffed mushrooms in the oven for 20-25 minutes.
5. Meanwhile, lightly toast the pinenuts in a little oil (be careful not to burn them) and set aside.
6. Heat the corn kernels through.
7. When mushrooms are cooked through, remove from oven and top with corn and pinenuts. Crumble the goat's cheese on top and season with salt to taste. Serve immediately.
Serves: 2
Rating: 5
Vegetable Triangles
Great for disguising vegetables from those who claim not to like them! This recipe should make approximately 20 triangles.
Vegetable Triangles
Ingredients:
1 Tbsp oil
1 cup cooked, mashed sweet potato
1/2 cup cooked, mashed pumpkin
1 potato, diced small, and boiled till tender
1/2 cup spinach, steamed with all liquid drained out
1 cup tomatoes, diced
1 cup ricotta cheese
1 free range egg
1 onion
6 sheets Filo pastry
Method:
1. Combine oil with the next five ingredients and simmer for 5 minutes until onion and tomatoes are tender.
2. Blend ricotta and egg together and slowly add to vegetable mix.
3. Simmer for 5 minutes, then take off heat. (You can now freeze the mixture if you are not ready to use straight away).
4. Arrange filo pastry into strips and place a tablespoon of mixture into the corner and fold the pastry onto itself to form triangles.
5. Bake in oven until the filo pastry browns.
Serves: 4
Rating: 4
Vegetable Triangles
Ingredients:
1 Tbsp oil
1 cup cooked, mashed sweet potato
1/2 cup cooked, mashed pumpkin
1 potato, diced small, and boiled till tender
1/2 cup spinach, steamed with all liquid drained out
1 cup tomatoes, diced
1 cup ricotta cheese
1 free range egg
1 onion
6 sheets Filo pastry
Method:
1. Combine oil with the next five ingredients and simmer for 5 minutes until onion and tomatoes are tender.
2. Blend ricotta and egg together and slowly add to vegetable mix.
3. Simmer for 5 minutes, then take off heat. (You can now freeze the mixture if you are not ready to use straight away).
4. Arrange filo pastry into strips and place a tablespoon of mixture into the corner and fold the pastry onto itself to form triangles.
5. Bake in oven until the filo pastry browns.
Serves: 4
Rating: 4
Spinach and Mushroom in Creamy Tomato Sauce
An easy, homemade pasta sauce that's almost as easy as opening a jar!
Spinach and Mushroom in Creamy Tomato Sauce
Ingredients:
1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)
Method:
1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.
2. Add spinach and mushrooms and stir.
3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.
4. Serve over cooked pasta.
Serves: 4
Rating: 4
Spinach and Mushroom in Creamy Tomato Sauce
Ingredients:
1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)
Method:
1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.
2. Add spinach and mushrooms and stir.
3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.
4. Serve over cooked pasta.
Serves: 4
Rating: 4
Tofu Steaks
Some don't care for tofu, but cooked well it tastes great. This dish is great for a breakfast you want to linger over, and not just for vegetarians!
Tofu Steaks
Ingredients:
500g block firm tofu
2 tbsp olive oil
3 tsp soy sauce
2 cloves garlic
1 tomato, diced
handful button mushrooms, thinly sliced
Method:
1. Slice the tofu into 5mm slices. Heat the oil in a heavy based frying pan and fry tofu steaks until golden on one side. Drizzle soy sauce over tofu. Fry until crispy and turn over.
2. Crush garlic over tofu and spread tomato and mushroom over pan. Cook for a few minutes.
3. Using spatula, turn contents of pan over so mixed through, and cook for another few minutes.
Serves: 2+
Rating: 4
Tofu Steaks
Ingredients:
500g block firm tofu
2 tbsp olive oil
3 tsp soy sauce
2 cloves garlic
1 tomato, diced
handful button mushrooms, thinly sliced
Method:
1. Slice the tofu into 5mm slices. Heat the oil in a heavy based frying pan and fry tofu steaks until golden on one side. Drizzle soy sauce over tofu. Fry until crispy and turn over.
2. Crush garlic over tofu and spread tomato and mushroom over pan. Cook for a few minutes.
3. Using spatula, turn contents of pan over so mixed through, and cook for another few minutes.
Serves: 2+
Rating: 4
"Potatoes Deluxe"
Just something else you can do with potatoes. You can serve it at a dinner party or BBQ and it will be a hit. It makes a great side dish.
"Potatoes Deluxe"
Ingredients:
500g potatoes, peeled and halved
400g sweet potatoes, peeled and cut same as potatoes
200g pumpkin, peeled and cut same as potatoes
1 tbsp oil
30g butter
1-2 large onions, sliced thinly
1-2 cloves garlic, crushed
2 Tbsp wholegrain mustard
1 Tbsp honey
2 tsp fresh rosemary, finely chopped
200g Australian fetta, cut into cubes
salt and pepper
Method:
1. Boil potatoes, sweet potatoes and pumpkin pieces until JUST soft.
2. Fry the onions in the oil and butter until just soft, add the garlic and fry another minute.
3. Add the cooked vegetables, mustard, honey and rosemary, tossing until heated through.
4. Add the fetta and stir fry another couple of minutes, then season to taste with salt and pepper.
Serves: 4+
Rating: 4
"Potatoes Deluxe"
Ingredients:
500g potatoes, peeled and halved
400g sweet potatoes, peeled and cut same as potatoes
200g pumpkin, peeled and cut same as potatoes
1 tbsp oil
30g butter
1-2 large onions, sliced thinly
1-2 cloves garlic, crushed
2 Tbsp wholegrain mustard
1 Tbsp honey
2 tsp fresh rosemary, finely chopped
200g Australian fetta, cut into cubes
salt and pepper
Method:
1. Boil potatoes, sweet potatoes and pumpkin pieces until JUST soft.
2. Fry the onions in the oil and butter until just soft, add the garlic and fry another minute.
3. Add the cooked vegetables, mustard, honey and rosemary, tossing until heated through.
4. Add the fetta and stir fry another couple of minutes, then season to taste with salt and pepper.
Serves: 4+
Rating: 4
Lemon & Coconut Slice
...because you always need something nice to take when they say "bring a plate".
Lemon & Coconut Slice
Ingredients:
Base:
1/4 cup sugar
1 cup plain flour
100g butter, cold
3/4 cup coconut, toasted
pinch salt
Lemon Topping:
1/4 cup lemon juice
3/4 cup sugar
2 free range eggs
1/2 tsp baking powder
1 Tbsp plain flour
1 Tbsp lemon rind
pinch salt
Ingredients:
1. Mix all the base ingredients in a food processor/mix-master.
2. Put into a foil lined baking tray, pat down, bake in oven for 25 minutes on 180°C.
3. Mix all the lemon topping ingredients in a food processor/mix-master until smooth.
4. Pour over base and back in the oven for 30 minutes.
5. Let cool and enjoy!
Rating: 4
Lemon & Coconut Slice
Ingredients:
Base:
1/4 cup sugar
1 cup plain flour
100g butter, cold
3/4 cup coconut, toasted
pinch salt
Lemon Topping:
1/4 cup lemon juice
3/4 cup sugar
2 free range eggs
1/2 tsp baking powder
1 Tbsp plain flour
1 Tbsp lemon rind
pinch salt
Ingredients:
1. Mix all the base ingredients in a food processor/mix-master.
2. Put into a foil lined baking tray, pat down, bake in oven for 25 minutes on 180°C.
3. Mix all the lemon topping ingredients in a food processor/mix-master until smooth.
4. Pour over base and back in the oven for 30 minutes.
5. Let cool and enjoy!
Rating: 4
Sweet Potato Salad
Sweet Potato Salad
Ingredients:
2 large sweet potato (Kumara)
1/2 tsp curry powder
3 spring onions (shallots), chopped
salt
1/4 cup mayonnaise
1 tbsp chopped walnuts
1/4 sour cream
Method:
1. Cook sweet potato in boiling, salted water until just tender.
2. Drain and leave to cool. Cut into 2.5cm cubes.
3. Combine sweet potato and spring onions in a serving bowl.
4. In another bowl, combine mayonnaise, sour cream, curry powder, and salt to taste.
5. Pour this over sweet potato. Toss to coat.
6. Garnish with walnuts.
Rating: 4
Ingredients:
2 large sweet potato (Kumara)
1/2 tsp curry powder
3 spring onions (shallots), chopped
salt
1/4 cup mayonnaise
1 tbsp chopped walnuts
1/4 sour cream
Method:
1. Cook sweet potato in boiling, salted water until just tender.
2. Drain and leave to cool. Cut into 2.5cm cubes.
3. Combine sweet potato and spring onions in a serving bowl.
4. In another bowl, combine mayonnaise, sour cream, curry powder, and salt to taste.
5. Pour this over sweet potato. Toss to coat.
6. Garnish with walnuts.
Rating: 4
Mum's Baked Custard Recipe
This is a real favourite in my house. We used to have to make two of these: one for my dad, and one for the rest of the family! I guarantee it tastes like home.
Mum's Baked Custard Recipe
Ingredients:
2 free range eggs
1 Tbsp sugar
dash of vanilla essence
2 cups of milk
handful of sultanas
nutmeg (to dust over)
water in a tray
Method:
1. Combine eggs, sugar and vanilla in an oven-proof dish and beat together.
2. Add in 2 cups of milk and combine.
3. Add the handful of sultanas (these will sink to the bottom and make a nice base).
4. Dust the top of the custard mixture with nutmeg (to taste).
5. Place the dish in a "water bath" (tray of water) to prevent the milk curdling
6. Bake in a 180*C (350*F) oven for 45-60mins. Serve hot!
NOTE: can be eaten the next day cold
Rating: 5!!
Mum's Baked Custard Recipe
Ingredients:
2 free range eggs
1 Tbsp sugar
dash of vanilla essence
2 cups of milk
handful of sultanas
nutmeg (to dust over)
water in a tray
Method:
1. Combine eggs, sugar and vanilla in an oven-proof dish and beat together.
2. Add in 2 cups of milk and combine.
3. Add the handful of sultanas (these will sink to the bottom and make a nice base).
4. Dust the top of the custard mixture with nutmeg (to taste).
5. Place the dish in a "water bath" (tray of water) to prevent the milk curdling
6. Bake in a 180*C (350*F) oven for 45-60mins. Serve hot!
NOTE: can be eaten the next day cold
Rating: 5!!
Easy Peppermint Slice
Warning: This recipe may find you suddenly becoming addicted! However, do not be tempted to add more of the peppermint essence as it will get stronger in taste overnight. Once the slice is made, be careful not to leave it out of the fridge too long or the copha will start to melt again.
Easy Peppermint Slice
Ingredients:
Base:
300g Oreo cookies (with the cream!)
100g melted butter
Filling:
45g copha
1/4 cup milk
1 Tbsp peppermint essence
2 1/2 cups icing sugar
Topping:
125g dark chocolate
10g copha
Method:
1. Crush the Oreos into crumbs.
2. Mix in the melted butter and press into a lined slice pan.
3. Chill for 10 mins.
4. Melt the copha, milk and peppermint essence together, then add the icing sugar, mixing until lump-free.
5. Smooth over the Oreo base.
6. Chill again.
7. Using a low heat, melt the copha and the chocolate together.
8. Pour over the slice.
9. Refrigerate until set.
Makes: 24 pieces.
Rating: 4.5
Easy Peppermint Slice
Ingredients:
Base:
300g Oreo cookies (with the cream!)
100g melted butter
Filling:
45g copha
1/4 cup milk
1 Tbsp peppermint essence
2 1/2 cups icing sugar
Topping:
125g dark chocolate
10g copha
Method:
1. Crush the Oreos into crumbs.
2. Mix in the melted butter and press into a lined slice pan.
3. Chill for 10 mins.
4. Melt the copha, milk and peppermint essence together, then add the icing sugar, mixing until lump-free.
5. Smooth over the Oreo base.
6. Chill again.
7. Using a low heat, melt the copha and the chocolate together.
8. Pour over the slice.
9. Refrigerate until set.
Makes: 24 pieces.
Rating: 4.5
Pumpkin Scones
A good old Aussie creation!! I think it's time the Scone was brought back into fashion.
Pumpkin Scones
Ingredients:
25g butter
1 Tbsp sugar
1 tsp grated lemon rind
1 cup of cold mashed pumpkin
1 free range egg
1/3 cup of milk
2 cups of self-raising flour
1 tsp ground nutmeg
Method:
1. Cream butter and sugar.
2. Blend in lemon rind and pumpkin.
3. Add beaten egg and milk.
4. Lastly, sift flour with the nutmeg and stir into mixture.
5. Turn onto a lightly floured board and knead gently.
6. Roll out and cut into circles. Brush tops with beaten egg or milk.
7. Bake at 220*C for 12-15 minutes.
Rating: 4
Pumpkin Scones
Ingredients:
25g butter
1 Tbsp sugar
1 tsp grated lemon rind
1 cup of cold mashed pumpkin
1 free range egg
1/3 cup of milk
2 cups of self-raising flour
1 tsp ground nutmeg
Method:
1. Cream butter and sugar.
2. Blend in lemon rind and pumpkin.
3. Add beaten egg and milk.
4. Lastly, sift flour with the nutmeg and stir into mixture.
5. Turn onto a lightly floured board and knead gently.
6. Roll out and cut into circles. Brush tops with beaten egg or milk.
7. Bake at 220*C for 12-15 minutes.
Rating: 4
Vegetarian Rissoles
I used to love the way my mum made her rissoles, and have missed them since I've become a vegetarian. Never fear! These do the trick. This recipe makes around 20 rissoles, so adjust according to your situation.
I serve with baked potato, pumpkin, peas, gravy and corn on the cob, or even broad beans, tomato, baby spinach leaves, etc. Tastes FANTASTIC with bearnaise sauce
Vegetarian Rissoles
Ingredients:
1 large onion (diced)
200g fresh mushroom (sliced)
1 capsicum (diced)
2 garlic cloves (sliced)
1 medium carrot (diced)
1 cup prepared lentils (see lentil package for instruction)
2/3 cup flour (plain or wholemeal)
1-1/2 cup breadcrumbs
1 free range egg
pinch of salt
dash of pepper
oil for cooking
2 Tbsp butter
Method:
1. Sautee onion in butter until it goes golden and opaque.
2. Add mushroom, cook for about 5 mins add the rest of your veges cook gently for 10-15 mins. Allow to cool.
3. In mixing bowl add prepared lentils, egg, salt and pepper, mix very well until combined.
4. Add sauteed vegetables mix well until combined.
5. Gradually add 1/2 a cup of plain flour and 1 cup of breadcrumbs until you can form firm round rissoles.
6. Form the rissoles by placing 2 tablespoons of mixture rolled in your hands, Keep adding until desired texture is reached.
7. on a dinner plate add 1/3 of a cup of plain flour and 1/2 cup of bread crumbs mix together (or 1 cup of flour). Roll your prepared rissoles in this mixture ensuring an even coat.There are a few ways these can be cooked.For the health conscious, bake on a greased tray in a 220 deg celsius oven for around 20 minutes per side or until golden.Otherwise, fry in a frying pan with sufficient oil to half cover the rissoles. The oil must be hot. Place the rissoles in the oil and cook for around 5-10 minutes until a deep gold, then turn the rissoles over.
NOTE: Try not to turn the rissoles more than once as they can break apart.
Serves: 4-6
Rating: 4
I serve with baked potato, pumpkin, peas, gravy and corn on the cob, or even broad beans, tomato, baby spinach leaves, etc. Tastes FANTASTIC with bearnaise sauce
Vegetarian Rissoles
Ingredients:
1 large onion (diced)
200g fresh mushroom (sliced)
1 capsicum (diced)
2 garlic cloves (sliced)
1 medium carrot (diced)
1 cup prepared lentils (see lentil package for instruction)
2/3 cup flour (plain or wholemeal)
1-1/2 cup breadcrumbs
1 free range egg
pinch of salt
dash of pepper
oil for cooking
2 Tbsp butter
Method:
1. Sautee onion in butter until it goes golden and opaque.
2. Add mushroom, cook for about 5 mins add the rest of your veges cook gently for 10-15 mins. Allow to cool.
3. In mixing bowl add prepared lentils, egg, salt and pepper, mix very well until combined.
4. Add sauteed vegetables mix well until combined.
5. Gradually add 1/2 a cup of plain flour and 1 cup of breadcrumbs until you can form firm round rissoles.
6. Form the rissoles by placing 2 tablespoons of mixture rolled in your hands, Keep adding until desired texture is reached.
7. on a dinner plate add 1/3 of a cup of plain flour and 1/2 cup of bread crumbs mix together (or 1 cup of flour). Roll your prepared rissoles in this mixture ensuring an even coat.There are a few ways these can be cooked.For the health conscious, bake on a greased tray in a 220 deg celsius oven for around 20 minutes per side or until golden.Otherwise, fry in a frying pan with sufficient oil to half cover the rissoles. The oil must be hot. Place the rissoles in the oil and cook for around 5-10 minutes until a deep gold, then turn the rissoles over.
NOTE: Try not to turn the rissoles more than once as they can break apart.
Serves: 4-6
Rating: 4
Spinach Pie
I've always wanted to know how to make this. Finally I found the recipe!
Spinach Pie
Ingredients:
14 sheets of filo pastry
1kg silverbeet (or English spinach)
4 Tbsp of olive oil
10 finely chopped spring onions
1 large brown onion diced
1 tsp of dill
5 Tbsp of parsley
1/2 tsp of ground nutmeg
4½ Tbsp of grated parmesan
170g crumbed feta cheese
5 Tbsp of cottage cheese (or ricotta cheese)
4 large free range eggs (beaten lightly)
40g melted butter
Pinch of salt and pepper
Method:
1. Pre-heat oven to 180*C.
2. Remove the coarse white stems from the silverbeet and discard. Wash and dry the leaves thoroughly.
3. Partially chop the leaves and place in a large covered saucepan. Gently heat until the leaves are soft and tender (approx 5-8 minutes). Ensure the leaves do not stick to the pan. Drain in colander and squeeze out the excess water.
4. Place 3 Tbsp of oil into a frying pan, and cook the diced onion until gold and tender (around 10 minutes), add spring onions and cook for a further 5 minutes.
5. Remove the pan from the heat and add parsley, dill, nutmeg, all the cheeses, the eggs and a pinch of salt and pepper.
6. With a pastry brush, brush your baking tray with the butter and the remaining Tbsp of olive oil. Lay 6 sheets of filo pastry into the baking tray, brushing each with the butter oil mix, making sure that there is no tray exposed.
7. Spoon your mixture onto the pastry. Finish the pie by placing your remaining filo pastry over the top, and glaze each sheet - including the top one - as you go with the oil butter mix. Slice shallow squares over the top.
8. Bake for 35-45 minutes until golden brown.
Serves: 4
Rating: I haven't tried this recipe yet, but I've had others like it. Tastes great!
Spinach Pie
Ingredients:
14 sheets of filo pastry
1kg silverbeet (or English spinach)
4 Tbsp of olive oil
10 finely chopped spring onions
1 large brown onion diced
1 tsp of dill
5 Tbsp of parsley
1/2 tsp of ground nutmeg
4½ Tbsp of grated parmesan
170g crumbed feta cheese
5 Tbsp of cottage cheese (or ricotta cheese)
4 large free range eggs (beaten lightly)
40g melted butter
Pinch of salt and pepper
Method:
1. Pre-heat oven to 180*C.
2. Remove the coarse white stems from the silverbeet and discard. Wash and dry the leaves thoroughly.
3. Partially chop the leaves and place in a large covered saucepan. Gently heat until the leaves are soft and tender (approx 5-8 minutes). Ensure the leaves do not stick to the pan. Drain in colander and squeeze out the excess water.
4. Place 3 Tbsp of oil into a frying pan, and cook the diced onion until gold and tender (around 10 minutes), add spring onions and cook for a further 5 minutes.
5. Remove the pan from the heat and add parsley, dill, nutmeg, all the cheeses, the eggs and a pinch of salt and pepper.
6. With a pastry brush, brush your baking tray with the butter and the remaining Tbsp of olive oil. Lay 6 sheets of filo pastry into the baking tray, brushing each with the butter oil mix, making sure that there is no tray exposed.
7. Spoon your mixture onto the pastry. Finish the pie by placing your remaining filo pastry over the top, and glaze each sheet - including the top one - as you go with the oil butter mix. Slice shallow squares over the top.
8. Bake for 35-45 minutes until golden brown.
Serves: 4
Rating: I haven't tried this recipe yet, but I've had others like it. Tastes great!
Spinach Dip with Cob Loaf
A traditional old favourite.
Spinach Dip with Cob Loaf
Ingredients:
1 small tub of sour cream
1 packet of frozen spinach
1 packet of spring vegetable soup mix
Mayonnaise
1 large bread loaf (preferably a cob or Vienna)
Method:
1. Defrost the spinach and drain.
2. Mix with the sour cream and soup mix, adding small amounts of mayonnaise until you like the flavour.
3. Cut out the centre of the bread loaf leaving just enough at the bottom to support the dip.
4. Tear the remaining bread into small pieces and surround the bread loaf. Place on a tray and put in the oven at 180*C for a few minutes to make the bread crispy.
5. Pour the dip mixture into the bread loaf and serve.
Serves: 4+
Rating: 4
Spinach Dip with Cob Loaf
Ingredients:
1 small tub of sour cream
1 packet of frozen spinach
1 packet of spring vegetable soup mix
Mayonnaise
1 large bread loaf (preferably a cob or Vienna)
Method:
1. Defrost the spinach and drain.
2. Mix with the sour cream and soup mix, adding small amounts of mayonnaise until you like the flavour.
3. Cut out the centre of the bread loaf leaving just enough at the bottom to support the dip.
4. Tear the remaining bread into small pieces and surround the bread loaf. Place on a tray and put in the oven at 180*C for a few minutes to make the bread crispy.
5. Pour the dip mixture into the bread loaf and serve.
Serves: 4+
Rating: 4
The Best Potato Salad Recipe Ever
The exact quantities for this recipe are a bit difficult to say as it depends on your tastes. You can always add more or less.
BUT, what is not difficult to say is that you'll love this recipe!
The Best Potato Salad Recipe Ever
Ingredients:
1.5kg Waxy Potatoes (Kipfler & Dutch Cream are great) roughly chopped
4-5 free range eggs
4 Tbsp mayonnaise
4 Tbsp light sour cream
Small bunch of shallots (spring onions), chopped
Sea salt flakes
Fresh dill (optional), roughly chopped
pinenuts (lightly toasted)
Method:
1. Cover the potatoes with cold water, adding 1/2 teaspoon of the salt to the water. Bring to the boil and cook just until tender. Drain and allow to cool. Place in a large bowl.
2. Boil eggs until hard (about 3 mins), remove shell and cut in quarters.
3. Lightly toast the pinenuts in a little oil (be careful not to burn them), drain and set aside to cool.
4. In a small bowl, combine the mayonnaise, sour cream, cooled pinenuts and fresh dill. Mix well, and pour over cooled potatoes. DO NOT POUR OVER HOT POTATOES. Toss gently, then add egg and shallots and ensure mixed through lightly.
5. Chill for several hours or overnight before serving.
NOTE: this recipe tastes even better the day after!
Variation: You can add a little whole-seed mustard to the sauce, if you'd like to vary the taste. Also, this salad tastes amazing if you add a little sweet potato in place of some of the potato.
Serves: 4+
Rating: 5!!
BUT, what is not difficult to say is that you'll love this recipe!
The Best Potato Salad Recipe Ever
Ingredients:
1.5kg Waxy Potatoes (Kipfler & Dutch Cream are great) roughly chopped
4-5 free range eggs
4 Tbsp mayonnaise
4 Tbsp light sour cream
Small bunch of shallots (spring onions), chopped
Sea salt flakes
Fresh dill (optional), roughly chopped
pinenuts (lightly toasted)
Method:
1. Cover the potatoes with cold water, adding 1/2 teaspoon of the salt to the water. Bring to the boil and cook just until tender. Drain and allow to cool. Place in a large bowl.
2. Boil eggs until hard (about 3 mins), remove shell and cut in quarters.
3. Lightly toast the pinenuts in a little oil (be careful not to burn them), drain and set aside to cool.
4. In a small bowl, combine the mayonnaise, sour cream, cooled pinenuts and fresh dill. Mix well, and pour over cooled potatoes. DO NOT POUR OVER HOT POTATOES. Toss gently, then add egg and shallots and ensure mixed through lightly.
5. Chill for several hours or overnight before serving.
NOTE: this recipe tastes even better the day after!
Variation: You can add a little whole-seed mustard to the sauce, if you'd like to vary the taste. Also, this salad tastes amazing if you add a little sweet potato in place of some of the potato.
Serves: 4+
Rating: 5!!
Coconut Ice
A delicious and easy sweet to make! For a truly vegetarian recipe, please see note in bold below...
Coconut Ice
Ingredients:
750g icing sugar
300g desiccated coconut
400ml condensed milk
Vanilla essence
Blue or green food colouring ****** (see note below)
Method:
1. Lightly grease and line a small square cake tin.
2. Using a large bowl, sift in the icing sugar and add the desiccated coconut. Mix well.
3. Add the condensed milk and a splash of vanilla essence mix until well combined. If dry add small amounts of water until just moist.
4. Halve mixture. Using one half, flatten it out evenly into the tin. It may help to use a glass to flatten.
5. Colour the other half of the mixture with about 10 drops of food colouring.
6. Flatten the coloured mixture on top of the white.
7. Set in fridge for about 1 hour or until hard.
8. Cut into small pieces and serve or store in an airtight container.
******NOTE: If you want to make a vegetarian coconut ice recipe, you CAN NOT use red or pink food colouring as this is made from crushing the bodies of the Cochineal Beetle to release their red colour.
Rating: 5!
Coconut Ice
Ingredients:
750g icing sugar
300g desiccated coconut
400ml condensed milk
Vanilla essence
Blue or green food colouring ****** (see note below)
Method:
1. Lightly grease and line a small square cake tin.
2. Using a large bowl, sift in the icing sugar and add the desiccated coconut. Mix well.
3. Add the condensed milk and a splash of vanilla essence mix until well combined. If dry add small amounts of water until just moist.
4. Halve mixture. Using one half, flatten it out evenly into the tin. It may help to use a glass to flatten.
5. Colour the other half of the mixture with about 10 drops of food colouring.
6. Flatten the coloured mixture on top of the white.
7. Set in fridge for about 1 hour or until hard.
8. Cut into small pieces and serve or store in an airtight container.
******NOTE: If you want to make a vegetarian coconut ice recipe, you CAN NOT use red or pink food colouring as this is made from crushing the bodies of the Cochineal Beetle to release their red colour.
Rating: 5!
Sunday 31 August 2008
Tamarillo Fruit Sponge Cake
This is an amazing dish. It's sweet, and yet tart at the same time. It makes great use of those gorgeous red fruits that have become so available in the recent years.
Must be eaten quickly, though, as it will not keep.
Tamarillo Fruit Sponge Cake
Ingredients:
500g tamarillos
125g sugar
1/2 cup water
1 cup flour
2 tsp baking powder
50g butter
50g sugar
1 egg
milk to mix
Method:
1. Place 125g sugar and water in pan, bring to the boil, stir to dissolve sugar and allow to boil gently for 5 minutes.
2. Peel the tamarillos, slice into the syrup and cook gently for 5 minutes.
3. Place butter and 50g sugar in mixer bowl, cream until light and fluffy. Add the egg slowly until well beaten in.
4. Sift together flour and baking powder and add to creamed mixture at lowest speed, 1 Tbsp at a time. Mix in 2-3 Tbsp milk to form a dropping consistency.
5. Place hot stewed tamarillos in greased oven-proof dish and spoon sponge mixture over top. Smooth with a knife and bake at 180-190*C for approximately 45 minutes until well risen, firm and golden brown.
6. Serve hot, sprinkled with icing sugar.
Serves: 4
Rating: 4.5
Must be eaten quickly, though, as it will not keep.
Tamarillo Fruit Sponge Cake
Ingredients:
500g tamarillos
125g sugar
1/2 cup water
1 cup flour
2 tsp baking powder
50g butter
50g sugar
1 egg
milk to mix
Method:
1. Place 125g sugar and water in pan, bring to the boil, stir to dissolve sugar and allow to boil gently for 5 minutes.
2. Peel the tamarillos, slice into the syrup and cook gently for 5 minutes.
3. Place butter and 50g sugar in mixer bowl, cream until light and fluffy. Add the egg slowly until well beaten in.
4. Sift together flour and baking powder and add to creamed mixture at lowest speed, 1 Tbsp at a time. Mix in 2-3 Tbsp milk to form a dropping consistency.
5. Place hot stewed tamarillos in greased oven-proof dish and spoon sponge mixture over top. Smooth with a knife and bake at 180-190*C for approximately 45 minutes until well risen, firm and golden brown.
6. Serve hot, sprinkled with icing sugar.
Serves: 4
Rating: 4.5
Thursday 14 August 2008
Almond-Milk Banana Smoothie (Dairy Free)
With more and more people adopting a Vegan or even just Dairy-free diet these days, it's useful to have recipes like these on hand. Plus, it tastes GREAT!
Almond-Milk Banana Smoothie (Dairy Free)
Ingredients:
1 cup of water
1 cup blanched almonds
3-4 large, ripe bananas
squeeze of honey (can be left out to make this a vegan recipe)
Method:
1. Combine water and almonds in a blender and blend until completely smooth (can take about 1-2 mins)
2. Add bananas and blend until preferred consistency (I like mine really smooth, but others like theirs lumpy)
3. If not sweet enough, add some honey and blend again. Serve chilled or as is.
Serves: 2-3
Rating: 4.5
Almond-Milk Banana Smoothie (Dairy Free)
Ingredients:
1 cup of water
1 cup blanched almonds
3-4 large, ripe bananas
squeeze of honey (can be left out to make this a vegan recipe)
Method:
1. Combine water and almonds in a blender and blend until completely smooth (can take about 1-2 mins)
2. Add bananas and blend until preferred consistency (I like mine really smooth, but others like theirs lumpy)
3. If not sweet enough, add some honey and blend again. Serve chilled or as is.
Serves: 2-3
Rating: 4.5
Wednesday 23 July 2008
Roast Pumpkin, Basil and Fennel Risotto
A lot of people are scared of cooking with fennel. It has a lovely aniseed-y flavour to it!
Roast Pumpkin, Basil and Fennel Risotto
Ingredients:
350g butternut pumpkin
1 Tbsp olive oil
salt and pepper
1 tsp fennel seeds
pinch chilli flakes
Risotto:
1 tablespoon olive oil
40g butter
1 onion, peeled and finely chopped
1 cup arborio rice
½ cup dry white wine
1½ cups Massel "chicken-style" or vegetable stock
1 bulb baby fennel, sliced paper thin
1 bunch basil (about 20 leaves)
¼ cup grated parmesan cheese
Method:
1. Preheat oven to moderately hot (200°C/180°C fan-forced).
2. Cut pumpkin into quarters and remove seeds with a spoon. Leave skin on, as it has a tendency to crisp up and taste a little like chestnuts when roasted. Place pumpkin on an oven tray lined with baking paper. Douse with oil, salt, pepper, fennel and chilli, and rub them into pumpkin. Roast for about 40 minutes, turning a couple of times to get a lovely, even golden glaze on the pumpkin. It is ready if you can push a knife into the flesh without resistance.
3. Meanwhile, heat oil and half the butter, in a heavy-based pan, over medium heat. Add onion; cook until translucent.
4. Add the rice and stir for about 30 seconds, or until the grains are glazed and translucent. Pour in the white wine and stir until it has been absorbed. Lower the heat slightly and add the stock or hot, salted water a little at a time until all of it has been absorbed. This should take around 15 to 20 minutes. Then remove the saucepan from the heat.
5. Stir through the roasted pumpkin, baby fennel and basil. Stir in the parmesan and remaining butter. Taste the risotto, then season with salt and pepper. Serve with a few of the fennel tops, if desired.
Serves: 2
Rating: 4
Roast Pumpkin, Basil and Fennel Risotto
Ingredients:
350g butternut pumpkin
1 Tbsp olive oil
salt and pepper
1 tsp fennel seeds
pinch chilli flakes
Risotto:
1 tablespoon olive oil
40g butter
1 onion, peeled and finely chopped
1 cup arborio rice
½ cup dry white wine
1½ cups Massel "chicken-style" or vegetable stock
1 bulb baby fennel, sliced paper thin
1 bunch basil (about 20 leaves)
¼ cup grated parmesan cheese
Method:
1. Preheat oven to moderately hot (200°C/180°C fan-forced).
2. Cut pumpkin into quarters and remove seeds with a spoon. Leave skin on, as it has a tendency to crisp up and taste a little like chestnuts when roasted. Place pumpkin on an oven tray lined with baking paper. Douse with oil, salt, pepper, fennel and chilli, and rub them into pumpkin. Roast for about 40 minutes, turning a couple of times to get a lovely, even golden glaze on the pumpkin. It is ready if you can push a knife into the flesh without resistance.
3. Meanwhile, heat oil and half the butter, in a heavy-based pan, over medium heat. Add onion; cook until translucent.
4. Add the rice and stir for about 30 seconds, or until the grains are glazed and translucent. Pour in the white wine and stir until it has been absorbed. Lower the heat slightly and add the stock or hot, salted water a little at a time until all of it has been absorbed. This should take around 15 to 20 minutes. Then remove the saucepan from the heat.
5. Stir through the roasted pumpkin, baby fennel and basil. Stir in the parmesan and remaining butter. Taste the risotto, then season with salt and pepper. Serve with a few of the fennel tops, if desired.
Serves: 2
Rating: 4
Vege Filo Parcels
Filo pastry is great! This is just one recipe you can use with it. This is something that is made for two people, so you will have to adapt it to your needs.
Vege Filo Parcels
Ingredients:
half a small spanish onion, chopped
1/2 cup snow peas chopped into small strips
1/4 each of yellow, green and red capsicum, seeded and sliced
1/2 cup each of brocolli and cauliflower, sliced
1 cup of shredded cabbage
salt & pepper
1 tsp wholegrain mustard
1/4 tsp crushed ginger
1/2 tsp sun-dried tomato pesto (bought ready made)
50 ml sour cream (can use light sour cream)
8 sheets filo pastry
Method:
1. Spray frypan or wok with cooking spray. Put all veges into pan and gently stir fry. Add seasonings and stir until combined.
2. Fold in sour lite cream through mixture.
3. Place 1/4 of the mixture onto 2 sheets filo and wrap into a parcel. Repeat with the rest of the mixture.
4. Place parcels onto a baking tray lined with baking paper. Spray parcels with cooking spray and bake at 180 deg C. for 20 - 25 minutes or until golden.
Serves: 2
Rating: 4
Vege Filo Parcels
Ingredients:
half a small spanish onion, chopped
1/2 cup snow peas chopped into small strips
1/4 each of yellow, green and red capsicum, seeded and sliced
1/2 cup each of brocolli and cauliflower, sliced
1 cup of shredded cabbage
salt & pepper
1 tsp wholegrain mustard
1/4 tsp crushed ginger
1/2 tsp sun-dried tomato pesto (bought ready made)
50 ml sour cream (can use light sour cream)
8 sheets filo pastry
Method:
1. Spray frypan or wok with cooking spray. Put all veges into pan and gently stir fry. Add seasonings and stir until combined.
2. Fold in sour lite cream through mixture.
3. Place 1/4 of the mixture onto 2 sheets filo and wrap into a parcel. Repeat with the rest of the mixture.
4. Place parcels onto a baking tray lined with baking paper. Spray parcels with cooking spray and bake at 180 deg C. for 20 - 25 minutes or until golden.
Serves: 2
Rating: 4
Sweet Potato and Leek Tarts
Sweet Potato and Leek Tarts
Ingredients:
3 sheets ready rolled puff pastry
20g butter
2 large leeks, sliced
375g sweet potato, coarsley grated
4 free-range eggs, lightly beaten
1 1/4 cup pure or thickened cream
1 Tbsp seeded mustard
1/2 cup grated tasty cheese (can use low fat)
Method:
1. preheat oven to 210c, thaw pastry sheets and cut into squares push into base of muffin tin
2. Melt butter in a large pan. add sliced leeks and sweet potato cook covered for 8 -10 mins stirring occasionally. Allow mixture to cool
3. Combine eggs, cream, cheese and mustard. Add vegies. Spoon into pastry cases bake 25-30mins
Rating: 4
Ingredients:
3 sheets ready rolled puff pastry
20g butter
2 large leeks, sliced
375g sweet potato, coarsley grated
4 free-range eggs, lightly beaten
1 1/4 cup pure or thickened cream
1 Tbsp seeded mustard
1/2 cup grated tasty cheese (can use low fat)
Method:
1. preheat oven to 210c, thaw pastry sheets and cut into squares push into base of muffin tin
2. Melt butter in a large pan. add sliced leeks and sweet potato cook covered for 8 -10 mins stirring occasionally. Allow mixture to cool
3. Combine eggs, cream, cheese and mustard. Add vegies. Spoon into pastry cases bake 25-30mins
Rating: 4
Herbed Gnocchi
This dish is definitely worth the time taken to make it!
Herbed Gnocchi
Ingredients:
4 Potatoes peeled & boiled
1/2 cup Finely chopped fresh parsley (or any you like, really)
1 1/2 cups Plain flour
1 cup Plain flour (extra) for kneading
750g Jap pumpkin
1/2 cup Cream
1/4 tsp Nutmeg
Salt & white pepper
1/4 cup Grated parmesan
Method:
1. Drain potatoes and return to pan, mash then transfer to a bowl
2. Add parsley & flour to potatoes & mix with hand suntil well combined. Put mixture on a well floured surface, then knead gently on a well floured surface until dough is smooth & slightly sticky. Roll into 3cm thick tubes & using a flat edge knife cut into 2cm pieces. Stand for 20 min before cooking
3. Cut pumpkin into pieces. Boil until soft. Drain & mash, add cream, nutmeg, salt & pepper.
4. Preheat oven 180c Bring a large pan of salted water to the boil. Drop gnocchi (about 12 at a time) into the pan. When they float to top of water remove from pan with slotted spoon. Place in a large casserole dish pour over pumpkin sauce, top with cheese and bake 15-20 mins
Serves: 4
Rating: 4
Herbed Gnocchi
Ingredients:
4 Potatoes peeled & boiled
1/2 cup Finely chopped fresh parsley (or any you like, really)
1 1/2 cups Plain flour
1 cup Plain flour (extra) for kneading
750g Jap pumpkin
1/2 cup Cream
1/4 tsp Nutmeg
Salt & white pepper
1/4 cup Grated parmesan
Method:
1. Drain potatoes and return to pan, mash then transfer to a bowl
2. Add parsley & flour to potatoes & mix with hand suntil well combined. Put mixture on a well floured surface, then knead gently on a well floured surface until dough is smooth & slightly sticky. Roll into 3cm thick tubes & using a flat edge knife cut into 2cm pieces. Stand for 20 min before cooking
3. Cut pumpkin into pieces. Boil until soft. Drain & mash, add cream, nutmeg, salt & pepper.
4. Preheat oven 180c Bring a large pan of salted water to the boil. Drop gnocchi (about 12 at a time) into the pan. When they float to top of water remove from pan with slotted spoon. Place in a large casserole dish pour over pumpkin sauce, top with cheese and bake 15-20 mins
Serves: 4
Rating: 4
Tuesday 22 July 2008
Avocado and Raisin Dip
Because you can never have too many dips!
Avocado and Raisin Dip
Ingredients:
2 Avocados; peeled & chopped
1/2 cup raisins or sultanas
1/2 cup vegetable oil
1/4 cup lime juice
1 tsp sugar
1 tsp salt
1/4 tsp freshly ground pepper
Method:
1. Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds.
2. Serve with raw vegetables, assorted crackers or fried tortillas.
Rating: 4
Avocado and Raisin Dip
Ingredients:
2 Avocados; peeled & chopped
1/2 cup raisins or sultanas
1/2 cup vegetable oil
1/4 cup lime juice
1 tsp sugar
1 tsp salt
1/4 tsp freshly ground pepper
Method:
1. Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds.
2. Serve with raw vegetables, assorted crackers or fried tortillas.
Rating: 4
Pear and Honey Risotto
Another take on the risotto theme. Really, you can make risotto with just about any ingredients. This dish is more of a sweet meal than the usual savoury versions.
Preparation of this risotto should take 28 to 30 minutes from the first addition of milk.
Pear and Honey Risotto
Ingredients:
2 small ripe pears, peeled and cut into 1-2cm cubes (about 1-1/2 cups)
2 cups water
1/4 cups freshly squeezed lemon juice
3 cups skim milk
1 cup Arborio rice
1 cinnamon stick
2 tablespoons Marsala wine
1 tablespoon acacia honey (other honey will do if you don't have this one...just make sure it's a sweet variety)
1/3 cup golden raisins or sultanas
3/4 teaspoon vanilla extract
1 teaspoon grated orange zest
Method:
1. Combine the pears, water, and lemon juice in a bowl and set aside.
2. Scald the milk in a medium saucepan over medium heat until bubbles begin to form around the edge. Reduce the heat to maintain a simmer.
3. Preheat a large, heavy-bottomed saucepan over medium heat. Stirring constantly, add the rice and cook for 2 minutes. While stirring vigorously, slowly add 1 cup of the milk and the cinnamon stick. When the milk has been mostly absorbed and small craters dot the surface, add another 1/2 cup of milk. Stir and bring back to a simmer. Continue to add the remaining milk 1/2 cup at a time, stirring after each addition. With the last addition, stir in the wine, honey, raisins, and vanilla. Drain and add the pears. Continue to cook and stir until all the liquid has been absorbed and the rice is creamy. Remove the cinnamon stick and fold in the orange zest.
4. Serve 2/3 cup to each person, hot or at room temperature.
Serves: 6
Rating: 4
Preparation of this risotto should take 28 to 30 minutes from the first addition of milk.
Pear and Honey Risotto
Ingredients:
2 small ripe pears, peeled and cut into 1-2cm cubes (about 1-1/2 cups)
2 cups water
1/4 cups freshly squeezed lemon juice
3 cups skim milk
1 cup Arborio rice
1 cinnamon stick
2 tablespoons Marsala wine
1 tablespoon acacia honey (other honey will do if you don't have this one...just make sure it's a sweet variety)
1/3 cup golden raisins or sultanas
3/4 teaspoon vanilla extract
1 teaspoon grated orange zest
Method:
1. Combine the pears, water, and lemon juice in a bowl and set aside.
2. Scald the milk in a medium saucepan over medium heat until bubbles begin to form around the edge. Reduce the heat to maintain a simmer.
3. Preheat a large, heavy-bottomed saucepan over medium heat. Stirring constantly, add the rice and cook for 2 minutes. While stirring vigorously, slowly add 1 cup of the milk and the cinnamon stick. When the milk has been mostly absorbed and small craters dot the surface, add another 1/2 cup of milk. Stir and bring back to a simmer. Continue to add the remaining milk 1/2 cup at a time, stirring after each addition. With the last addition, stir in the wine, honey, raisins, and vanilla. Drain and add the pears. Continue to cook and stir until all the liquid has been absorbed and the rice is creamy. Remove the cinnamon stick and fold in the orange zest.
4. Serve 2/3 cup to each person, hot or at room temperature.
Serves: 6
Rating: 4
Layered Mexican Dip
Layered Mexican Dip
Ingredients:
2 cans refried beans
450g cream cheese
1/4 cup salsa
Shredded cheddar cheese (mild or sharp)
Optional - sour cream, olives, hot peppers, guacamole, onion
Method:
1. Mix the refried beans and salsa together. Spread out half of the mixture in the bottom of a small, oven proof casserole.
2. Put a layer of cream cheese on top of the first layer of refried bean mixture.
3. Top this layer of cream cheese with the remaining refried bean mixture.
4. Sprinkle cheeses on top, cover, and put in a 350F oven for about 20 minutes, or until it is thoroughly heated.
Serves: as many as you want
Rating: 4
Ingredients:
2 cans refried beans
450g cream cheese
1/4 cup salsa
Shredded cheddar cheese (mild or sharp)
Optional - sour cream, olives, hot peppers, guacamole, onion
Method:
1. Mix the refried beans and salsa together. Spread out half of the mixture in the bottom of a small, oven proof casserole.
2. Put a layer of cream cheese on top of the first layer of refried bean mixture.
3. Top this layer of cream cheese with the remaining refried bean mixture.
4. Sprinkle cheeses on top, cover, and put in a 350F oven for about 20 minutes, or until it is thoroughly heated.
Serves: as many as you want
Rating: 4
Basil Pesto and Pasta
"Pesto" is a word that is often bandied about these days. Basically, it's a mixture based on a herb that can be used as a dip or as a sauce. You can make it from a variety of ingredients, but my favourite is basil.
The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!
Basil Pesto and Pasta
Ingredients:
Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)
Method:
1. Cook pasta as per instructions on packet
2. In a food processor, combine all remaining ingredients (except oil).
3. Taste mixture and add more of the ingredients you think are missing.
4. Add a little olive oil and process again until the mixture has the desired "wet feel".
5. Serve pesto either on top of pasta, or tossed through it.
Serves: 4
Rating: 5
The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!
Basil Pesto and Pasta
Ingredients:
Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)
Method:
1. Cook pasta as per instructions on packet
2. In a food processor, combine all remaining ingredients (except oil).
3. Taste mixture and add more of the ingredients you think are missing.
4. Add a little olive oil and process again until the mixture has the desired "wet feel".
5. Serve pesto either on top of pasta, or tossed through it.
Serves: 4
Rating: 5
Tuesday 10 June 2008
Risotto With Mushrooms and Pinenuts
This recipe is great with asparagus in place of the mushrooms (if in season)
Risotto With Mushrooms and Pinenuts
Ingredients:
4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese
Method:
1. Bring water and stock powder to the boil in a saucepan and keep simmering.
2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.
3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.
4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.
Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.
Serves: 4
Rating: 4
Risotto With Mushrooms and Pinenuts
Ingredients:
4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese
Method:
1. Bring water and stock powder to the boil in a saucepan and keep simmering.
2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.
3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.
4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.
Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.
Serves: 4
Rating: 4
Twice-baked gruyere souffles with rich tomato sauce
Beat chefs at their own game and whip up these fancy cheese souffles. They are twice baked so you can't go wrong with them.
Be warned, this dish is CERTAINLY not for those in a hurry. Prep time is about 30 mins, and actual cooking time is 85 mins
Twice-baked gruyere souffles with rich tomato sauce
Ingredients:
1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
125ml (1/2 cup) white wine
2 x 425g cans diced tomatoes
2 tsp chopped fresh rosemary
125ml (1/2 cup) water
Melted butter, to grease
60g butter
50g (1/3 cup) plain flour
375ml (1 1/2 cups) milk
Pinch of white pepper
4 eggs, separated
80g (1 cup) coarsely grated gruyere
80ml (1/3 cup) pouring cream
Rocket leaves, ends trimmed, to serve
Method:
1. Heat the oil in a medium saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until soft. Add the wine and cook until almost all of the wine evaporates. Add the tomato, rosemary and water. Season with salt and pepper. Cook, stirring occasionally, for 30 minutes. Set aside for 10 minutes to cool slightly. Transfer to the bowl of a food processor and process until smooth.
2. Preheat oven to 200°C. Brush six 180ml-capacity ovenproof ramekins with melted butter to grease. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Remove from heat. Gradually add the milk, whisking constantly until smooth.
Place the pan over medium heat and bring to the boil, stirring constantly, for 1-2 minutes until mixture thickens. Season with salt and white pepper. Set aside for 5 minutes to cool slightly. Whisk in the egg yolks and three-quarters of the gruyere.
3. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to gently fold the egg whites into the gruyere mixture. Spoon the mixture among the prepared ramekins.
4. Place the ramekins in a baking dish. Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Bake in oven for 15-20 minutes or until puffed. Set aside for 20 minutes to cool (the souffles will deflate).
5. Pour the tomato sauce over the base of a 30 x 20cm baking dish. Turn out the souffles and place, upside down, in the dish. Pour over the cream and sprinkle with remaining gruyere. Bake for 20 minutes or until gruyere melts and souffles are puffed.
6. Spoon tomato sauce among serving dishes. Top with souffles and rocket. Serve immediately.
Source: Australian Good Taste - June 2007 , Page 90
Serves: 6
Rating: 4.5
Be warned, this dish is CERTAINLY not for those in a hurry. Prep time is about 30 mins, and actual cooking time is 85 mins
Twice-baked gruyere souffles with rich tomato sauce
Ingredients:
1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
125ml (1/2 cup) white wine
2 x 425g cans diced tomatoes
2 tsp chopped fresh rosemary
125ml (1/2 cup) water
Melted butter, to grease
60g butter
50g (1/3 cup) plain flour
375ml (1 1/2 cups) milk
Pinch of white pepper
4 eggs, separated
80g (1 cup) coarsely grated gruyere
80ml (1/3 cup) pouring cream
Rocket leaves, ends trimmed, to serve
Method:
1. Heat the oil in a medium saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until soft. Add the wine and cook until almost all of the wine evaporates. Add the tomato, rosemary and water. Season with salt and pepper. Cook, stirring occasionally, for 30 minutes. Set aside for 10 minutes to cool slightly. Transfer to the bowl of a food processor and process until smooth.
2. Preheat oven to 200°C. Brush six 180ml-capacity ovenproof ramekins with melted butter to grease. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Remove from heat. Gradually add the milk, whisking constantly until smooth.
Place the pan over medium heat and bring to the boil, stirring constantly, for 1-2 minutes until mixture thickens. Season with salt and white pepper. Set aside for 5 minutes to cool slightly. Whisk in the egg yolks and three-quarters of the gruyere.
3. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to gently fold the egg whites into the gruyere mixture. Spoon the mixture among the prepared ramekins.
4. Place the ramekins in a baking dish. Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Bake in oven for 15-20 minutes or until puffed. Set aside for 20 minutes to cool (the souffles will deflate).
5. Pour the tomato sauce over the base of a 30 x 20cm baking dish. Turn out the souffles and place, upside down, in the dish. Pour over the cream and sprinkle with remaining gruyere. Bake for 20 minutes or until gruyere melts and souffles are puffed.
6. Spoon tomato sauce among serving dishes. Top with souffles and rocket. Serve immediately.
Source: Australian Good Taste - June 2007 , Page 90
Serves: 6
Rating: 4.5
Wednesday 30 April 2008
Blue Cheese and Port Paté
This recipe is too good to be true. The taste is amazing, the texture is smooth and delicious, and it will certainly be a hit! We missed pate so much after becoming vegetarian, and here we have a recipe that fills that "hole". You HAVE to try it!
Blue Cheese and Port Paté
Ingredients:
350g cream cheese (e.g. Phillidelphia), at room temperature
60g unsalted butter, softened (regular butter will do)
1/3 cup (80mls) port
300g blue cheese, at room temperature, mashed
1 Tbsp snipped fresh chives
walnut halves (optional - for decoration)
Method:
1. Using electric beaters, beat the cream cheese and butter until smooth, then stir in the port. Add the blue cheese and chives and stir until just combined. Season to taste.
2. Spoon the mixture into a serving bowl and smooth the surface. Cover the paté with plastic wrap and refridgerate until firm.
3. Arrange the walnuts over the top of the paté (if desired), pressing down lightly. Serve at room temperature with crusty bread, crackers and/or celery sticks.
Rating: 5!!!!!
Blue Cheese and Port Paté
Ingredients:
350g cream cheese (e.g. Phillidelphia), at room temperature
60g unsalted butter, softened (regular butter will do)
1/3 cup (80mls) port
300g blue cheese, at room temperature, mashed
1 Tbsp snipped fresh chives
walnut halves (optional - for decoration)
Method:
1. Using electric beaters, beat the cream cheese and butter until smooth, then stir in the port. Add the blue cheese and chives and stir until just combined. Season to taste.
2. Spoon the mixture into a serving bowl and smooth the surface. Cover the paté with plastic wrap and refridgerate until firm.
3. Arrange the walnuts over the top of the paté (if desired), pressing down lightly. Serve at room temperature with crusty bread, crackers and/or celery sticks.
Rating: 5!!!!!
Saturday 26 April 2008
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
This dish comes from http://www.vegsoc.org.au/ , which is the website for the Vegetarian/Vegan society of Queensland
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
Ingredients:
Risotto:
2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)
Roasted Tomatoes:
a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray
Fried Garlic Mushrooms:
as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil
Method:
1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.
2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.
3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.
4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.
5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)
6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).
7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.
Serves: 4
Rating: 4
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
Ingredients:
Risotto:
2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)
Roasted Tomatoes:
a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray
Fried Garlic Mushrooms:
as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil
Method:
1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.
2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.
3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.
4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.
5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)
6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).
7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.
Serves: 4
Rating: 4
Leek, Pumpkin & Goat's Cheese Strudel
When you feel like something special, this dish is the way to go.
Leek, Pumpkin & Goat's Cheese Strudel
Ingredients:
1.2kg butternut pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
1 tbs olive oil
3 leeks, trimmed, washed, thinly sliced
6 sheets filo pastry
50g butter, melted
1 x 120g pkt goat's cheese, crumbled
1/2 tsp cumin seeds
Rocket leaves, to serve
Method:
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Scatter the pumpkin over the tray and spray with oil. Season with salt and pepper. Bake in oven for 40 minutes or until soft.
2. Meanwhile, heat the oil in a frying pan over medium heat. Add the leek and cook, stirring often, for 20 minutes or until soft and slightly golden. Remove from heat.
3. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel and then a damp tea towel (this will help prevent it drying out). Place 1 sheet of filo on the work surface and brush with a little butter. Top with another sheet of filo and brush with butter. Continue to layer with the remaining filo and butter. Cut the filo stack in half lengthways.
4. Spread the leek mixture over 1 filo stack, leaving a 2cm border along the sides and a 4cm border at each end. Place the pumpkin on top of the leek and scatter with the goat's cheese. Brush the filo edges with butter and place the remaining filo stack on top. Press firmly to cover and enclose the filling. Fold in the edges to secure.
5. Transfer the strudel to the lined tray. Use a sharp knife to score the pastry across the top at regular intervals. Brush the top with any remaining butter and sprinkle with cumin seeds. Bake in oven for 15-20 minutes or until golden and crisp. Serve immediately with rocket.
Source: Australian Good Taste - October 2006 , Page 26
Rating: 4.5
Leek, Pumpkin & Goat's Cheese Strudel
Ingredients:
1.2kg butternut pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
1 tbs olive oil
3 leeks, trimmed, washed, thinly sliced
6 sheets filo pastry
50g butter, melted
1 x 120g pkt goat's cheese, crumbled
1/2 tsp cumin seeds
Rocket leaves, to serve
Method:
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Scatter the pumpkin over the tray and spray with oil. Season with salt and pepper. Bake in oven for 40 minutes or until soft.
2. Meanwhile, heat the oil in a frying pan over medium heat. Add the leek and cook, stirring often, for 20 minutes or until soft and slightly golden. Remove from heat.
3. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel and then a damp tea towel (this will help prevent it drying out). Place 1 sheet of filo on the work surface and brush with a little butter. Top with another sheet of filo and brush with butter. Continue to layer with the remaining filo and butter. Cut the filo stack in half lengthways.
4. Spread the leek mixture over 1 filo stack, leaving a 2cm border along the sides and a 4cm border at each end. Place the pumpkin on top of the leek and scatter with the goat's cheese. Brush the filo edges with butter and place the remaining filo stack on top. Press firmly to cover and enclose the filling. Fold in the edges to secure.
5. Transfer the strudel to the lined tray. Use a sharp knife to score the pastry across the top at regular intervals. Brush the top with any remaining butter and sprinkle with cumin seeds. Bake in oven for 15-20 minutes or until golden and crisp. Serve immediately with rocket.
Source: Australian Good Taste - October 2006 , Page 26
Rating: 4.5
Maple-glazed Pumpkin & Blue Cheese Pizzas
Having friends round for a few pizzas? Cheat a little by topping a ready-made base with maple-glazed pumpkin and blue cheese.
Maple-glazed Pumpkin & Blue Cheese Pizzas
Ingredients:
500g Jap (Japanese) pumpkin
1 tsp each chilli flakes and cumin seeds
1/4 cup (60ml) olive oil
1/4 cup (60ml) pure maple syrup
2 pizza bases
100g grated mozzarella
100g mild blue cheese, crumbled
100g rocket leaves
1 tbs balsamic vinegar
Method:
1. Preheat the oven to 200°C and lightly grease a baking tray.
2. Cut the pumpkin into 1.5cm-thick slices. Spread on the baking tray, rub with the chilli, cumin, oil and syrup, then season. Roast for 20 minutes, then turn and roast for a further 10 minutes.
3. Meanwhile, place pizza bases on a large baking tray and scatter with mozzarella. Place in oven for the final 6-8 minutes of pumpkin cooking time until cheese is bubbling and bases are crisp.
4. Place pumpkin slices on the bases (reserving pan juices), scatter with blue cheese and return to the oven for 2-3 minutes. Scatter with rocket.
5. Stir the balsamic into the pumpkin roasting juices and drizzle over the pizzas before serving.
Serves: 4
Rating: 4.5
Maple-glazed Pumpkin & Blue Cheese Pizzas
Ingredients:
500g Jap (Japanese) pumpkin
1 tsp each chilli flakes and cumin seeds
1/4 cup (60ml) olive oil
1/4 cup (60ml) pure maple syrup
2 pizza bases
100g grated mozzarella
100g mild blue cheese, crumbled
100g rocket leaves
1 tbs balsamic vinegar
Method:
1. Preheat the oven to 200°C and lightly grease a baking tray.
2. Cut the pumpkin into 1.5cm-thick slices. Spread on the baking tray, rub with the chilli, cumin, oil and syrup, then season. Roast for 20 minutes, then turn and roast for a further 10 minutes.
3. Meanwhile, place pizza bases on a large baking tray and scatter with mozzarella. Place in oven for the final 6-8 minutes of pumpkin cooking time until cheese is bubbling and bases are crisp.
4. Place pumpkin slices on the bases (reserving pan juices), scatter with blue cheese and return to the oven for 2-3 minutes. Scatter with rocket.
5. Stir the balsamic into the pumpkin roasting juices and drizzle over the pizzas before serving.
Serves: 4
Rating: 4.5
Veggie Burgers with Sweet Chilli Mayo Dressing
Another veggie burger idea! The sweet chilli mayo can be used in any other dish too! Tastes yummy, but is really simple.
Veggie Burgers with Sweet Chilli Mayo Dressing
Ingredients:
Burger:
1 can chickpea's (drained)
Half sweet potato (grated)
half medium zucchini (grated)
half medium onion(grated)
1 medium carrot (grated)
1 teaspoon curry powder
2 Vegetable stock cubes
1 free range egg or third cup milk to bind
3/4 cup bread crumbs
Olive oil for frying
Sweet chilli mayo dressing:
3 Tablespoons sweet chilli sauce
4 tablespoons low fat mayo
Method:
1. Roughly chop chickpea's, place in bowl with potato, zuccini, onion, carrot, curry powder, stock cubes, egg and bread crumbs and mix well.Let stand for 10 mins to let flavours infuse.
2. Divide into six and shape into patties, fry on low heat or untill patties are browned and cooked through.
3. Mix sweet chilli sauce and Mayo together.
4. As a serving sugestion, these are great served on a fresh roll with sweet chilli dressing, avacado, roast capsicum and char grilled eggplant.
Serves: 4-6
Rating: 4
Veggie Burgers with Sweet Chilli Mayo Dressing
Ingredients:
Burger:
1 can chickpea's (drained)
Half sweet potato (grated)
half medium zucchini (grated)
half medium onion(grated)
1 medium carrot (grated)
1 teaspoon curry powder
2 Vegetable stock cubes
1 free range egg or third cup milk to bind
3/4 cup bread crumbs
Olive oil for frying
Sweet chilli mayo dressing:
3 Tablespoons sweet chilli sauce
4 tablespoons low fat mayo
Method:
1. Roughly chop chickpea's, place in bowl with potato, zuccini, onion, carrot, curry powder, stock cubes, egg and bread crumbs and mix well.Let stand for 10 mins to let flavours infuse.
2. Divide into six and shape into patties, fry on low heat or untill patties are browned and cooked through.
3. Mix sweet chilli sauce and Mayo together.
4. As a serving sugestion, these are great served on a fresh roll with sweet chilli dressing, avacado, roast capsicum and char grilled eggplant.
Serves: 4-6
Rating: 4
Lentil Bolognaise Base
It's popular, healthy and quite yummy. It's suitable for Vegans, too. It takes a bit of time to prepare and cook but you get quicker as you get used to the recipe. And, as it can be used as a base (or by itself), you can add other things to it as you go. This mixture can be used to make a lasagna dish, to fill canneloni tubes and can be used to fill savoury pancakes.
Lentil Bolognaise Base:
Ingredients:
250 g brown or green lentils
600 ml water
3 bay leaves
250 g carrots
2 large sticks celery
2 medium onions
125 g mushrooms
1 large clove garlic
3 Tbsp chopped parsley
4 Tbsp virgin olive oil
3 Tbsp tomato paste
500 ml water
1 grated cooking apple with skin on
sea salt to taste
Enough spaghetti for 4 to 6 people.
Method:
1. Put first 3 ingredients into a saucepan of cold water and bring to the boil. Simmer for 30 to 45 minutes until cooked. Drain and set aside.
2. In an electric frypan (or other saucepan with a lid), heat the oil, stir in the finely chopped carrots and celery and stir until carrots are almost cooked. Add the chopped onion and garlic and cook until onion is soft. Add the water, then the tomato paste and bring to the boil. Add mushrooms apple and parsley and simmer (with the lid on) till the liquid has almost evaporated. Add the lentils with the bay leaves removed. Mix well and leave for about 10 minutes for the flavors to mingle.
3. Serve on top of spaghetti.
NOTE: You can leave out mushrooms and parsley (or substitute them) but not the green apple. Do not substitute anything else for the apple.
Variations:
* You might like to add a 440g tin of crushed tomatoes to this to give it a bit more sauce
* If not serving for vegans, it tastes great with a little grated cheese on top
* You can add any other bite-sized pieces of vegetable to this dish. I like using corn and baby spinach leaves.
Serves: 4-6
Rating: 4.5
Lentil Bolognaise Base:
Ingredients:
250 g brown or green lentils
600 ml water
3 bay leaves
250 g carrots
2 large sticks celery
2 medium onions
125 g mushrooms
1 large clove garlic
3 Tbsp chopped parsley
4 Tbsp virgin olive oil
3 Tbsp tomato paste
500 ml water
1 grated cooking apple with skin on
sea salt to taste
Enough spaghetti for 4 to 6 people.
Method:
1. Put first 3 ingredients into a saucepan of cold water and bring to the boil. Simmer for 30 to 45 minutes until cooked. Drain and set aside.
2. In an electric frypan (or other saucepan with a lid), heat the oil, stir in the finely chopped carrots and celery and stir until carrots are almost cooked. Add the chopped onion and garlic and cook until onion is soft. Add the water, then the tomato paste and bring to the boil. Add mushrooms apple and parsley and simmer (with the lid on) till the liquid has almost evaporated. Add the lentils with the bay leaves removed. Mix well and leave for about 10 minutes for the flavors to mingle.
3. Serve on top of spaghetti.
NOTE: You can leave out mushrooms and parsley (or substitute them) but not the green apple. Do not substitute anything else for the apple.
Variations:
* You might like to add a 440g tin of crushed tomatoes to this to give it a bit more sauce
* If not serving for vegans, it tastes great with a little grated cheese on top
* You can add any other bite-sized pieces of vegetable to this dish. I like using corn and baby spinach leaves.
Serves: 4-6
Rating: 4.5
Friday 11 April 2008
Chinese Vegetable Broth with Noodles
Another quick and easy dish ready for winter.
Chinese Vegetable Broth with Noodles
Ingredients:
3 tsp vegetable stock powder
1-2 tbs reduced-salt soy sauce, to taste
3cm piece ginger, peeled, sliced into thin matchsticks
100g fresh shiitake mushrooms, sliced
125g egg noodles
1 head baby bok choy, leaves separated, thinly sliced crossways
Method:
1. Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.
2. Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.
Serves: 4
Rating: 4
Chinese Vegetable Broth with Noodles
Ingredients:
3 tsp vegetable stock powder
1-2 tbs reduced-salt soy sauce, to taste
3cm piece ginger, peeled, sliced into thin matchsticks
100g fresh shiitake mushrooms, sliced
125g egg noodles
1 head baby bok choy, leaves separated, thinly sliced crossways
Method:
1. Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.
2. Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.
Serves: 4
Rating: 4
Carrot, Zucchini & Parsnip Frittata Fingers
This is a great lunch box food! It's quick and easy and has many variations.
It's so MORE-ISH!!
Carrot, Zucchini & Parsnip Frittata Fingers
Makes
12 fingers
Ingredients:
Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green zucchini
60g (1/2 cup, firmly packed) Grated carrot
50g (1/2 cup, firmly packed) grated parsnip
2 green shallots, ends trimmed,finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
2 tbs finely chopped fresh parsley
1 tbs plain flour, sifted
Method:
1. Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.
Notes:
* These frittata fingers are suitable for children aged around nine months and older.
* You'll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe.
* You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired.
Makes: 12 "fingers"
Rating: 4.5
It's so MORE-ISH!!
Carrot, Zucchini & Parsnip Frittata Fingers
Makes
12 fingers
Ingredients:
Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green zucchini
60g (1/2 cup, firmly packed) Grated carrot
50g (1/2 cup, firmly packed) grated parsnip
2 green shallots, ends trimmed,finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
2 tbs finely chopped fresh parsley
1 tbs plain flour, sifted
Method:
1. Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.
Notes:
* These frittata fingers are suitable for children aged around nine months and older.
* You'll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe.
* You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired.
Makes: 12 "fingers"
Rating: 4.5
Babaghanoush
This dish is so simple, and yet tastes devine. It's eaten widely in the Middle East, Lebanon and Turkey. Tastes great as a dip, an accompaniment to meals, or even "straight" on Lebanese bread.
Babaghanoush
Ingredients:
2 large (about 500g each) eggplants
1 tsp olive oil
2 garlic cloves (or as desired - I love garlic)
1/4 cup (75g) tahini
2 tbs fresh lemon juice
1/2 cup (125ml) olive oil, extra
Salt & freshly ground pepper
Method:
1. Preheat oven to 200°C. Place the eggplant on a baking tray and rub with the oil. Bake for 30-40 minutes or until the eggplant is very soft. Set aside to cool slightly.
2. Carefully peel skin off the eggplant, discarding the skin. Place the eggplant flesh, garlic, tahini, lemon juice and extra oil in a food processor. Process until well combined and smooth. Season well with salt and pepper.
3. Store in an airtight container in the fridge, until required.
Rating: 4.5
Babaghanoush
Ingredients:
2 large (about 500g each) eggplants
1 tsp olive oil
2 garlic cloves (or as desired - I love garlic)
1/4 cup (75g) tahini
2 tbs fresh lemon juice
1/2 cup (125ml) olive oil, extra
Salt & freshly ground pepper
Method:
1. Preheat oven to 200°C. Place the eggplant on a baking tray and rub with the oil. Bake for 30-40 minutes or until the eggplant is very soft. Set aside to cool slightly.
2. Carefully peel skin off the eggplant, discarding the skin. Place the eggplant flesh, garlic, tahini, lemon juice and extra oil in a food processor. Process until well combined and smooth. Season well with salt and pepper.
3. Store in an airtight container in the fridge, until required.
Rating: 4.5
Thursday 10 April 2008
Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese
This is another recipe I've borrowed (see source at the bottom of this post) that looks so good it has to be tried!
Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese
Ingredients:
8 baby red capsicums
200g marinated goat's cheese, drained
Pistachio pesto
1/2 cup baby rocket leaves
1/3 cup (55g) pistachio kernels
1/4 cup basil leaves
1/4 cup (20g) finely grated parmesan
2 garlic cloves, finely chopped
1/2 cup (125ml) olive oil
Method:
1. For the pistachio pesto: place rocket, pistachios, basil, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season with salt and pepper.
2. Preheat oven to 160°C. Place capsicums on an oven tray and bake for 30 minutes or until tender. Remove from oven, cover with foil and set aside for 30 minutes to cool. Peel capsicums, then use a small sharp knife to cut around the stems and remove. Use a teaspoon to remove and discard seeds.
3. Spoon goat's cheese and pesto evenly among capsicums. Arrange on a platter to serve.
Cheater's tip: To save time, use a bought pesto, such as Barilla's Pesto alla Genovese. To experiment with flavours, substitute pistachio pesto for a sun-dried tomato pesto or olive tapenade.
Source: Notebook: - February 2007 , Page 119
Serves: 8
Rating: will let you know
Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese
Ingredients:
8 baby red capsicums
200g marinated goat's cheese, drained
Pistachio pesto
1/2 cup baby rocket leaves
1/3 cup (55g) pistachio kernels
1/4 cup basil leaves
1/4 cup (20g) finely grated parmesan
2 garlic cloves, finely chopped
1/2 cup (125ml) olive oil
Method:
1. For the pistachio pesto: place rocket, pistachios, basil, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season with salt and pepper.
2. Preheat oven to 160°C. Place capsicums on an oven tray and bake for 30 minutes or until tender. Remove from oven, cover with foil and set aside for 30 minutes to cool. Peel capsicums, then use a small sharp knife to cut around the stems and remove. Use a teaspoon to remove and discard seeds.
3. Spoon goat's cheese and pesto evenly among capsicums. Arrange on a platter to serve.
Cheater's tip: To save time, use a bought pesto, such as Barilla's Pesto alla Genovese. To experiment with flavours, substitute pistachio pesto for a sun-dried tomato pesto or olive tapenade.
Source: Notebook: - February 2007 , Page 119
Serves: 8
Rating: will let you know
Kumara & Pea Rice Cakes
This is a different version of rice/vege patties that are around.
Kumara & pea rice cakes
Ingredients:
100g (1/2 cup) brown rice
1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
230g (1 1/2 cups) frozen baby peas
25g (1/3 cup) fresh wholemeal breadcrumbs (made from day-old bread)
2 tsp ground cumin
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1 tbs extra light olive oil
mixed asian greens
Sweet chilli sauce, to serve
Sour cream (or equivalent)
Method:
1. Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well. (I use the rice cooker instead)
2. Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well. Transfer to a large heatproof bowl. Use a potato masher or fork to mash until almost smooth.
3. Add the rice, peas, breadcrumbs, cumin, garlic, egg and parsley to the sweet potato, and stir to combine. Season with salt and pepper. Divide the sweet potato mixture into 12 equal portions and shape into 6cm patties.
4. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.
5. Steam your chosen Asian greens. Divide the Asian greens and patties among serving plates. Drizzle with sweet chilli sauce and serve with creme fraiche.
Source: Australian Good Taste - November 2005 , Page 55
Serves: 4
Rating: - again, haven't tried this one yet.
Kumara & pea rice cakes
Ingredients:
100g (1/2 cup) brown rice
1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
230g (1 1/2 cups) frozen baby peas
25g (1/3 cup) fresh wholemeal breadcrumbs (made from day-old bread)
2 tsp ground cumin
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1 tbs extra light olive oil
mixed asian greens
Sweet chilli sauce, to serve
Sour cream (or equivalent)
Method:
1. Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well. (I use the rice cooker instead)
2. Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well. Transfer to a large heatproof bowl. Use a potato masher or fork to mash until almost smooth.
3. Add the rice, peas, breadcrumbs, cumin, garlic, egg and parsley to the sweet potato, and stir to combine. Season with salt and pepper. Divide the sweet potato mixture into 12 equal portions and shape into 6cm patties.
4. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.
5. Steam your chosen Asian greens. Divide the Asian greens and patties among serving plates. Drizzle with sweet chilli sauce and serve with creme fraiche.
Source: Australian Good Taste - November 2005 , Page 55
Serves: 4
Rating: - again, haven't tried this one yet.
Enjedra - aka rice, lentils and veges
This is a kind of exotic dish, that comes courtesy of http://vegweb.com. It's a simple dish to make, and the onions really make the dish.
Enjedra - aka rice, lentils and veges.
Ingredients:
1 super-large or 2 medium sweet onions
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons salt (or to taste)
1 cup brown rice
1 cup red lentils
steamed spinach or kale or even a mixture with some red cabbage
Method:
1. The first thing I do is get the brown rice cooking. Add 1 cup of rice to 2 cups water. Bring to boil. Lower heat, cover and simmer 45 minutes.
2. Chop onion.
3. Toss into pan with cumin and salt. Saute in olive oil until almost carmelized, about 10-15 minutes.
4. Add 1 cup red lentils and 2 cups water to the onions. Bring to boil. Lower heat and simmer, stirring occasionally until lentils are cooked and very smooshy. When stirred towards the end, they should be smooth.
5. Steam spinach or kale or whatever vegetable you have chosen
6. Serve lentil mixture over rice and top with greens.
Serves: 4-6
Rating - don't know yet. This was recommended to me.
Enjedra - aka rice, lentils and veges.
Ingredients:
1 super-large or 2 medium sweet onions
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons salt (or to taste)
1 cup brown rice
1 cup red lentils
steamed spinach or kale or even a mixture with some red cabbage
Method:
1. The first thing I do is get the brown rice cooking. Add 1 cup of rice to 2 cups water. Bring to boil. Lower heat, cover and simmer 45 minutes.
2. Chop onion.
3. Toss into pan with cumin and salt. Saute in olive oil until almost carmelized, about 10-15 minutes.
4. Add 1 cup red lentils and 2 cups water to the onions. Bring to boil. Lower heat and simmer, stirring occasionally until lentils are cooked and very smooshy. When stirred towards the end, they should be smooth.
5. Steam spinach or kale or whatever vegetable you have chosen
6. Serve lentil mixture over rice and top with greens.
Serves: 4-6
Rating - don't know yet. This was recommended to me.
Baklava
Baklava is probably one of the best known of all Middle Eastern sweets. In this delightful version of Turkish origin, sheets of buttered wafer-thin filo pastry are layered with nuts and baked; then they're soaked in a lemon and orange-blossom flavoured sugar and honey syrup. SO not for the diet-conscious
Baklava
Ingredients:
Pastries:
450g filo pastry (about 30 sheets)
250g unsalted butter, melted
250g finely chopped walnuts (or almonds, pistachios, or a combination)
1 teaspoon cinnamon powder
¼ cup sugar
Syrup:
1¼ cups sugar
1 cups water
2 tablespoons lemon juice
¼ cup honey
1 tablespoon orange-blossom water (available at Middle Eastern grocers or good health food stores)
Method:
Butter a 28cm x 18cm (11-inch x 7-inch) tin. If necessary, cut the pastry the size of the tin.
Place one sheet of pastry on the bottom of the tin and butter it with a pastry brush. Repeat for half the pastry (about 15 sheets).
Combine the nuts, cinnamon, and sugar.
Sprinkle the mixture evenly over the top layer of buttered filo pastry. Continue layering the remaining pastry on top of the nut mixture, again brushing each layer of pastry with melted butter. After the final layer of pastry is placed on top, brush it with butter.
Carefully cut the tray of pastry into diagonal diamond shapes with a sharp knife, cutting directly to the base.
Bake in a moderate oven 180°C/355°F for about 45 minutes or until the top is crisp and golden.
Combine the sugar, water, and lemon juice in a pan, stir over low heat to dissolve the sugar, and then boil for 5 minutes. Remove from the heat, add the honey, stir to dissolve, and add the orange-blossom water.
Pour the hot syrup over the cooked baklava. Let set for at least 2 hours, or for best results leave overnight for the syrup to be fully absorbed.
Makes: about 18 large pieces
Rating - have yet to cook this recipe, but I LOVE baklava!!
Baklava
Ingredients:
Pastries:
450g filo pastry (about 30 sheets)
250g unsalted butter, melted
250g finely chopped walnuts (or almonds, pistachios, or a combination)
1 teaspoon cinnamon powder
¼ cup sugar
Syrup:
1¼ cups sugar
1 cups water
2 tablespoons lemon juice
¼ cup honey
1 tablespoon orange-blossom water (available at Middle Eastern grocers or good health food stores)
Method:
Butter a 28cm x 18cm (11-inch x 7-inch) tin. If necessary, cut the pastry the size of the tin.
Place one sheet of pastry on the bottom of the tin and butter it with a pastry brush. Repeat for half the pastry (about 15 sheets).
Combine the nuts, cinnamon, and sugar.
Sprinkle the mixture evenly over the top layer of buttered filo pastry. Continue layering the remaining pastry on top of the nut mixture, again brushing each layer of pastry with melted butter. After the final layer of pastry is placed on top, brush it with butter.
Carefully cut the tray of pastry into diagonal diamond shapes with a sharp knife, cutting directly to the base.
Bake in a moderate oven 180°C/355°F for about 45 minutes or until the top is crisp and golden.
Combine the sugar, water, and lemon juice in a pan, stir over low heat to dissolve the sugar, and then boil for 5 minutes. Remove from the heat, add the honey, stir to dissolve, and add the orange-blossom water.
Pour the hot syrup over the cooked baklava. Let set for at least 2 hours, or for best results leave overnight for the syrup to be fully absorbed.
Makes: about 18 large pieces
Rating - have yet to cook this recipe, but I LOVE baklava!!
Monday 7 April 2008
Curried Barley and Vegetables
This dish was reccommended to me. I haven't tried it yet.
Curried Barley and Vegetables:
Ingredients:
1.5 cups Pearl Barley
20g butter
2 onions, sliced
2-3 cloves garlic, crushed
2 tsp curry powder
1/2 tsp garam masala
2 large potatoes, cubed
375g cubed pumpkin
4 cups water
250g green vegetables (e.g. broccoli, beans, etc)
Method:
1. Cook barley according to instructions on packet. Rinse under cold running water until water runs clear. Drain.
2. Heat butter in frying pan, add onions, stir over heat until golden. Add garlic, curry powder and garam masala. Stir over heat for 1 min.
3. Add pearl barley, potatoes, pumpkin and water. Cover, bring to the boil. Reduce heat and simmer 10 mins.
4. Add green vegetables and simmer further 10 mins or until vegetables and barley are tender.
Serves: 4
Rating: haven't tried it yet.
Curried Barley and Vegetables:
Ingredients:
1.5 cups Pearl Barley
20g butter
2 onions, sliced
2-3 cloves garlic, crushed
2 tsp curry powder
1/2 tsp garam masala
2 large potatoes, cubed
375g cubed pumpkin
4 cups water
250g green vegetables (e.g. broccoli, beans, etc)
Method:
1. Cook barley according to instructions on packet. Rinse under cold running water until water runs clear. Drain.
2. Heat butter in frying pan, add onions, stir over heat until golden. Add garlic, curry powder and garam masala. Stir over heat for 1 min.
3. Add pearl barley, potatoes, pumpkin and water. Cover, bring to the boil. Reduce heat and simmer 10 mins.
4. Add green vegetables and simmer further 10 mins or until vegetables and barley are tender.
Serves: 4
Rating: haven't tried it yet.
Leek and Swiss Cheese Tart
This is also a Weight Watchers recipe, but it certainly doesn't taste like one! It's amazingly rich. The pie-crust looks a little wierd on paper, but is really yummy! You should give it a go.
Leek and Swiss Cheese Tart:
Ingredients:
Pastry:
160g plain flour
2 Tbsp butter
1/4 cup natural yoghurt (I like the european style)
1/3-1/2 cup water
10g plain flour, extra
Filling:
2 eggs, lightly beaten
1 cup evaporated low fat milk
3 tsp Dijon mustard
1 Tbsp fresh thyme, chopped
150g swish cheese, grated
4 leeks, washed well, trimmed and thinly sliced
Method:
1. To make the pastry, sift flour and add to a food processor with butter. Process for 30 seconds or until mixture is fine and crumbly. Add the yoghurt and enough water to bind the pastry. Kneed pastry lightly in the extra flour, wrap in plastic-wrap and place in the fridge for 30 mins.
2. Coat a medium pan with cooking spray and cook leeks until soft. Cool.
3. Preheat oven to 180*C. Roll out the pastry between 2 sheets of non-stick baking paper to fit a 28cm loose-based flan tin (baking paper may stick to one side - this is ok). Line tin with pastry, trim edges and line with sheet of baking paper (of already stuck to one side, don't add more baking paper).
4. Fill paper with uncooked rice and bake for 10mins (called "blind baking"). Discard paper and rice. Bake a further 10 mins.
5. To make the filling, combine eggs, evaporated milk, mustard, thyme and cheese. Add the leeks and pour mixture into the pastry shell. Bake for 40-45 mins or until set and golden on top.
Serves: 6
Rating: 4.5
Leek and Swiss Cheese Tart:
Ingredients:
Pastry:
160g plain flour
2 Tbsp butter
1/4 cup natural yoghurt (I like the european style)
1/3-1/2 cup water
10g plain flour, extra
Filling:
2 eggs, lightly beaten
1 cup evaporated low fat milk
3 tsp Dijon mustard
1 Tbsp fresh thyme, chopped
150g swish cheese, grated
4 leeks, washed well, trimmed and thinly sliced
Method:
1. To make the pastry, sift flour and add to a food processor with butter. Process for 30 seconds or until mixture is fine and crumbly. Add the yoghurt and enough water to bind the pastry. Kneed pastry lightly in the extra flour, wrap in plastic-wrap and place in the fridge for 30 mins.
2. Coat a medium pan with cooking spray and cook leeks until soft. Cool.
3. Preheat oven to 180*C. Roll out the pastry between 2 sheets of non-stick baking paper to fit a 28cm loose-based flan tin (baking paper may stick to one side - this is ok). Line tin with pastry, trim edges and line with sheet of baking paper (of already stuck to one side, don't add more baking paper).
4. Fill paper with uncooked rice and bake for 10mins (called "blind baking"). Discard paper and rice. Bake a further 10 mins.
5. To make the filling, combine eggs, evaporated milk, mustard, thyme and cheese. Add the leeks and pour mixture into the pastry shell. Bake for 40-45 mins or until set and golden on top.
Serves: 6
Rating: 4.5
Soy Peanut Burger
Another variation on the vegetarian hamburger that doesn't involve dodgy lentil patties from the freezer section of Coles!
Soy Peanut Burger:
Ingredients:
300g can soy beans
60g ricotta cheese
2 Tbsp peanut butter
40g wholemeal breadcrumbs
1 Tbsp chilli sauce*
2 tsp ground cumin
2 Tbsp fresh coriander, chopped
4 medium wholegrain bread rolls
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc)
Method:
1. Place the soy beans in a medium bowl and mash. Add ricotta cheese, peanut butter, breadcrumbs, chilli sauce, cumin and coriander. Mix well. Shape into 4 patties and refridgerate for 30mins.
2. Coat a meadium non-stick frypan with cooking spray**. Heat frypan and cook the patties 2 mins on each side.
3. Place a patty on each bread roll with the mixed salad vegetables.
* Can use sweet chilli sauce
** Can use oil instead
Serves: 4
Rating: 4
Soy Peanut Burger:
Ingredients:
300g can soy beans
60g ricotta cheese
2 Tbsp peanut butter
40g wholemeal breadcrumbs
1 Tbsp chilli sauce*
2 tsp ground cumin
2 Tbsp fresh coriander, chopped
4 medium wholegrain bread rolls
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc)
Method:
1. Place the soy beans in a medium bowl and mash. Add ricotta cheese, peanut butter, breadcrumbs, chilli sauce, cumin and coriander. Mix well. Shape into 4 patties and refridgerate for 30mins.
2. Coat a meadium non-stick frypan with cooking spray**. Heat frypan and cook the patties 2 mins on each side.
3. Place a patty on each bread roll with the mixed salad vegetables.
* Can use sweet chilli sauce
** Can use oil instead
Serves: 4
Rating: 4
Chickpea Burger with Mango Mayonnaise
A great summer meal!
Chickpea Burger with Mango Mayonnaise:
Ingredients:
Burger:
2 x 300g cans chickpeas
1 medium leek, finely sliced
1 medium carrot, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
2 Tbsp no-oil Italian dressing
20g wholemeal breadcrumbs
1 Tbsp olive oil
4 hamburger buns (or other medium bread rolls) lightly toasted
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc
Mango Mayonnaise:
2 small mangoes
1 Tbsp freshly squeezed lime juice
2 tsp white wine vinegar
1 Tbsp no-oil Italian dressing
Method:
1. Process chickpeas in a food processor until smooth. Place in a medium mixing bowl.
2. Coat a small non-stick frypan with cooking spray and cook the leek and the carrot until brown and tender. Add the cumin, coriander and lemon juice. Cook a further 30 seconds. Add to the chickpeas and combine with Italian dressing.
3. Form the mixture into 4 patties and roll in breadcrumbs. Heat the oil in a non-stick frypan and lightly cook the patties on both sides for 5 mins or until golden brown.
4. Toast the buns. Place a patty and equal amounts of salad vegetables on each bun.
5. To make the mango mayonnaise, combine all the ingredients in a food processor and process until smooth. Drizzle over chickpea patties and close the "hamburger" together.
Variations:
You may also like to serve this with some avocado
Serves: 4
Rating: 4
Chickpea Burger with Mango Mayonnaise:
Ingredients:
Burger:
2 x 300g cans chickpeas
1 medium leek, finely sliced
1 medium carrot, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
2 Tbsp no-oil Italian dressing
20g wholemeal breadcrumbs
1 Tbsp olive oil
4 hamburger buns (or other medium bread rolls) lightly toasted
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc
Mango Mayonnaise:
2 small mangoes
1 Tbsp freshly squeezed lime juice
2 tsp white wine vinegar
1 Tbsp no-oil Italian dressing
Method:
1. Process chickpeas in a food processor until smooth. Place in a medium mixing bowl.
2. Coat a small non-stick frypan with cooking spray and cook the leek and the carrot until brown and tender. Add the cumin, coriander and lemon juice. Cook a further 30 seconds. Add to the chickpeas and combine with Italian dressing.
3. Form the mixture into 4 patties and roll in breadcrumbs. Heat the oil in a non-stick frypan and lightly cook the patties on both sides for 5 mins or until golden brown.
4. Toast the buns. Place a patty and equal amounts of salad vegetables on each bun.
5. To make the mango mayonnaise, combine all the ingredients in a food processor and process until smooth. Drizzle over chickpea patties and close the "hamburger" together.
Variations:
You may also like to serve this with some avocado
Serves: 4
Rating: 4
Tomato and Bocconcini Salad with Basil Pesto
So simple, and yet "just like mama used to make"!
Bocconcini are small, semi-soft, white, mild cheeses which originated in Naples and are packaged in water, have a spongy texture and absorb flavours readily. This cheese is described by its Italian name which means small mouthfuls. Each cheese is about the size, shape and colour of a hardboiled egg.
Tomato and Bocconcini Salad with Basil Pesto:
Ingredients:
1 Tbsn basil pesto (pre-bought) *
juice of 1 lemon
80g bocconcini cheese
2 cups mixed lettuce leaves, washed and dried
1/4 cup continental (curly leafed) parsley, chopped
1 cup cherry tomatoes, cut in half
1 cup cucumber, sliced
freshly ground black pepper
fresh basil leaves
1 lemon, extra, cut into wedges
Method:
1. Combine pesto and lemon juice in a medium bowl. Add the bocconcini and toss lightly to coat.
2. Arrange lettuce leaves in a serving bowl. Place the bocconcini in the centre of the bowl, sprinkle with parsley and arrange the tomato halves and cucumber among the leaves.
3. Season with pepper to taste and garnish with basil leaves and lemon wedges.
* You can also make your own pesto by combining bunches of basil leaves, fresh parmesan cheese, garlic, olive oil and toasted pine nuts in a food processor in quantaties until the flavour is "right"
Serves: 4
Rating: 4.5
Bocconcini are small, semi-soft, white, mild cheeses which originated in Naples and are packaged in water, have a spongy texture and absorb flavours readily. This cheese is described by its Italian name which means small mouthfuls. Each cheese is about the size, shape and colour of a hardboiled egg.
Tomato and Bocconcini Salad with Basil Pesto:
Ingredients:
1 Tbsn basil pesto (pre-bought) *
juice of 1 lemon
80g bocconcini cheese
2 cups mixed lettuce leaves, washed and dried
1/4 cup continental (curly leafed) parsley, chopped
1 cup cherry tomatoes, cut in half
1 cup cucumber, sliced
freshly ground black pepper
fresh basil leaves
1 lemon, extra, cut into wedges
Method:
1. Combine pesto and lemon juice in a medium bowl. Add the bocconcini and toss lightly to coat.
2. Arrange lettuce leaves in a serving bowl. Place the bocconcini in the centre of the bowl, sprinkle with parsley and arrange the tomato halves and cucumber among the leaves.
3. Season with pepper to taste and garnish with basil leaves and lemon wedges.
* You can also make your own pesto by combining bunches of basil leaves, fresh parmesan cheese, garlic, olive oil and toasted pine nuts in a food processor in quantaties until the flavour is "right"
Serves: 4
Rating: 4.5
Roast Pumpkin Salad
Again, from the Weight Watchers 123 collection and is 2 points per serve. This dish is very easy to prepare and looks "flash" when served.
Roast Pumpkin Salad:
Ingredients:
2 cups of Jap pumpkin, peeled and chopped into chunks
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 Tbs fresh oregano leaves, chopped
2 cups baby rocket/roquette
1/4 cup balsamic vinegar
1 Tbsp olive oil
Method:
1. Preheat oven to 180*C. Coat a non-stock baking tray with cooking spray and arrange pumpkin in one layer on the tray; lightly coat with cooking spray and sprinkle with pepper. Cook for about 30 mins or until pumpkin is golden and tender. Allow to cool
2. Combine the olives, fetta, oregano and rocket/roquette on a serving plate. Add the cooked pumpkin. Toss gently.
3. Combine the balsamic vinegar and oil. Drizzle over the salad.
NOTE: For those less weight-conscious, you might also like to add your favourite nuts or seeds to this dish, or even some raisins, dried cranberries, or even some desicated coconut!
Serves: 4
Rating: 4
Roast Pumpkin Salad:
Ingredients:
2 cups of Jap pumpkin, peeled and chopped into chunks
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 Tbs fresh oregano leaves, chopped
2 cups baby rocket/roquette
1/4 cup balsamic vinegar
1 Tbsp olive oil
Method:
1. Preheat oven to 180*C. Coat a non-stock baking tray with cooking spray and arrange pumpkin in one layer on the tray; lightly coat with cooking spray and sprinkle with pepper. Cook for about 30 mins or until pumpkin is golden and tender. Allow to cool
2. Combine the olives, fetta, oregano and rocket/roquette on a serving plate. Add the cooked pumpkin. Toss gently.
3. Combine the balsamic vinegar and oil. Drizzle over the salad.
NOTE: For those less weight-conscious, you might also like to add your favourite nuts or seeds to this dish, or even some raisins, dried cranberries, or even some desicated coconut!
Serves: 4
Rating: 4
Colourful Tomato Salad
This recipe comes from the Weight Watchers 123 cooking collection. It's 2 points per serve (for those who are watching their weight) and is simple and tastes very nice.
Olive oil has been proven to have countless health benefits when eaten "as is", not heated or altered in any way.
Colourful Tomato Salad:
Ingredients:
Salad:
2 x 440g cans corn kernels, drained
3 roma tomatoes, sliced
2 Tbsp fresh parsley, chopped
1 green capsicum, chopped
4 shallots, chopped
40g black olives, sliced
Dressing:
1.5 Tbsp olive oil
2 Tbsp red wine vinegar
2 tsp French mustard
1/2 tsp dried tarragon leaves (about 1 tsp fresh leaves, chopped - fresh is always best)
Method:
1. Combine the salad ingredients in a medium bowl.
2. To make the dressing, place all the ingredients in a screw top jar and shake well to combine. Pour over tomato salad and toss to combine.
Serves: 6
Rating: 4
Olive oil has been proven to have countless health benefits when eaten "as is", not heated or altered in any way.
Colourful Tomato Salad:
Ingredients:
Salad:
2 x 440g cans corn kernels, drained
3 roma tomatoes, sliced
2 Tbsp fresh parsley, chopped
1 green capsicum, chopped
4 shallots, chopped
40g black olives, sliced
Dressing:
1.5 Tbsp olive oil
2 Tbsp red wine vinegar
2 tsp French mustard
1/2 tsp dried tarragon leaves (about 1 tsp fresh leaves, chopped - fresh is always best)
Method:
1. Combine the salad ingredients in a medium bowl.
2. To make the dressing, place all the ingredients in a screw top jar and shake well to combine. Pour over tomato salad and toss to combine.
Serves: 6
Rating: 4
Lentil Cottage Pie
This recipe is DELICIOUS! It's great to take to work as it reheats well, and you can even cook it in individual rammikins if you wish. Definitely goes down well.
Lentil Cottage Pie:
Ingredients:
800g medium new potatoes, quartered
40g butter
1/2 cup parmesan cheese, grated
1 medium brown onion, chopped finely
2 cloves of garlic, crushed (or to taste)
415g can crushed tomatoes
1 cup vegetable stock
1 cup water
2 Tbsp tomato paste
1/3 cup dry red wine
2/3 cup red lentils
1 medium carrot, chopped finely
1/2 cup frozen peas, thawed
1/3 cup coarsely chopped fresh flat-leaf parsley
Method:
1. Preheat oven to hot (220-230*C)
2. Boil or steam potato until tender, and drain. Mash in large bown with half of the butter and the parmesan cheese.
3. Melt remaining butter in medium deep frying pan and cook onion and garlic, stirring until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot. Bring to the boil. Reduce heat and simmer, uncovered, for 15 mins, stirring occasionally.
4. Add peas and parsley and cook, uncovered, for 5 mins. Spoon lentil mixture into shallow 1 litre ovenproof dish (or individual rammikins, as discussed above).
5. Spread potato mash on top. Bake, uncovered, in hot oven for 20 mins. Stand the pie for 10 mins before serving.
Variation:
Also tastes great with sweet potato or pumpkin mash, instead of the potato mash.
Serves: 4
Rating: 5!
Lentil Cottage Pie:
Ingredients:
800g medium new potatoes, quartered
40g butter
1/2 cup parmesan cheese, grated
1 medium brown onion, chopped finely
2 cloves of garlic, crushed (or to taste)
415g can crushed tomatoes
1 cup vegetable stock
1 cup water
2 Tbsp tomato paste
1/3 cup dry red wine
2/3 cup red lentils
1 medium carrot, chopped finely
1/2 cup frozen peas, thawed
1/3 cup coarsely chopped fresh flat-leaf parsley
Method:
1. Preheat oven to hot (220-230*C)
2. Boil or steam potato until tender, and drain. Mash in large bown with half of the butter and the parmesan cheese.
3. Melt remaining butter in medium deep frying pan and cook onion and garlic, stirring until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot. Bring to the boil. Reduce heat and simmer, uncovered, for 15 mins, stirring occasionally.
4. Add peas and parsley and cook, uncovered, for 5 mins. Spoon lentil mixture into shallow 1 litre ovenproof dish (or individual rammikins, as discussed above).
5. Spread potato mash on top. Bake, uncovered, in hot oven for 20 mins. Stand the pie for 10 mins before serving.
Variation:
Also tastes great with sweet potato or pumpkin mash, instead of the potato mash.
Serves: 4
Rating: 5!
Corn and Zucchini Fritters with Salsa
This dish is fun and reheats will the next day. The fritters are like pikelets, so are also great for the kids. It's a really delicious, and yet simple, meal.
Corn and Zucchini Fritters with Salsa:
Ingredients:
Fritters:
50g butter, melted
1/2 cup milk
3/4 cup plain flour
2 eggs, lightly beaten
210g can creamed corn
240g zucchini, grated coarsely
vegetable oil, for shallow frying
Salsa:
3 medium egg tomatoes, chopped coarsely
2 medium avocados, chopped coarsely
1 small red onion, chopped coarsely
2 Tbsp lime juice (fresh is always best)
2 Tbsp finely chopped fresh coriander
Method:
1. Combine butter, milk, flour and egg in a medium bowl and whisk until smooth. Add corn and zucchini; mix well.
2. Make salsa by combining all ingredients in a small bowl.
3. Heat oil in medium frying pan. Cooked heaped tablespoons of batter about 2 mins each side or until broned both sides and cooked through. Drain on absorbant paper. Serve with salsa.
NOTE: Keep the cooked fritters warm in the oven until serving time. You might also like to try adding a little grated cheddar cheese to the batter.
Serves: 4
Rating: 5
Corn and Zucchini Fritters with Salsa:
Ingredients:
Fritters:
50g butter, melted
1/2 cup milk
3/4 cup plain flour
2 eggs, lightly beaten
210g can creamed corn
240g zucchini, grated coarsely
vegetable oil, for shallow frying
Salsa:
3 medium egg tomatoes, chopped coarsely
2 medium avocados, chopped coarsely
1 small red onion, chopped coarsely
2 Tbsp lime juice (fresh is always best)
2 Tbsp finely chopped fresh coriander
Method:
1. Combine butter, milk, flour and egg in a medium bowl and whisk until smooth. Add corn and zucchini; mix well.
2. Make salsa by combining all ingredients in a small bowl.
3. Heat oil in medium frying pan. Cooked heaped tablespoons of batter about 2 mins each side or until broned both sides and cooked through. Drain on absorbant paper. Serve with salsa.
NOTE: Keep the cooked fritters warm in the oven until serving time. You might also like to try adding a little grated cheddar cheese to the batter.
Serves: 4
Rating: 5
Pumpkin, Spinach and Fetta Frittata
Something for the whole family, this can be served hot or cold, and is a great lunchbox food.
Pumpkin, Spinach and Fetta Frittata:
Ingredients:
650g coarsely chopped pumpkin (peeled weight)
300g potato, chopped coarsely
125g baby spinach leaves, chopped coarsely
200g fetta cheese, crumbled
3/4 bup grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly
Method:
1. Preheat oven to "very hot" (about 240*C). Grease deep, 23cm-square cake pan and line the base and two opposite sides with baking paper.
2. Boil or steam the pumpkin and potato until just tender, and drain.
3. Combine pumpkin, potato, spinach, cheeses and egg in a large bowl, and stir to combine. Transfer mixture into the prepared pan and top with the onion.
4. Bake in the "very hot" oven for about 25 mins or until firm. Stand 5 mins before serving.
Serves: 4
Rating: 4
Pumpkin, Spinach and Fetta Frittata:
Ingredients:
650g coarsely chopped pumpkin (peeled weight)
300g potato, chopped coarsely
125g baby spinach leaves, chopped coarsely
200g fetta cheese, crumbled
3/4 bup grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly
Method:
1. Preheat oven to "very hot" (about 240*C). Grease deep, 23cm-square cake pan and line the base and two opposite sides with baking paper.
2. Boil or steam the pumpkin and potato until just tender, and drain.
3. Combine pumpkin, potato, spinach, cheeses and egg in a large bowl, and stir to combine. Transfer mixture into the prepared pan and top with the onion.
4. Bake in the "very hot" oven for about 25 mins or until firm. Stand 5 mins before serving.
Serves: 4
Rating: 4
Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing
Pepitas, dried roasted pumpkin seeds, are easily found in most health food stores and supermarkets. These seeds are good sources of zinc and iron (25 grams or so provide more than 20 per cent of the recommended daily iron intake). To gain the maximum nutritional benefit, eat them raw - maybe tossed in a salad, or simply munched as a snack.
Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids. It has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East. This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese.
Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing:
Ingredients:
Salad and patties:
300g brown rice
500g large sweet potato/kumera, chopped coarsely
480g potatoes, chopped coarsely
2 Tbsp plain flour
2 Tbsp sour cream
2 Tbsp finely chopped fresh chives
1/4 cup plain flour, extra
2 Tbsp vegetable oil
300g can chickpeas, rinsed, drained
1/3 cup pepitas
1/3 cup raisins
300g trimmed celery stalks, sliced thinly
2 Tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1 Tbsp finely grated lemon rind
1 medium red onion, sliced thinly
270g tomatoes, chopped finely
Tahini Dressing:
2 Tbsp tahini
1/2 cup lemon juice
1/4 cup olive oil
Method:
1. Cook rice as per instructions on packet (I use a rice cooker). Rince under cold water and make sure fully drained.
2. Meanwhile, boil or steam the two types of potato until tender and then drain. Mash together and cool for 10 mins.
3. Make tahini dressing by combining all ingredients in a screw-top jar. Shake well.
4. Stir flour, sour cream and chilves into mashed potatoes mixture. Using your hands, shape the mixture into eight patties and coat with the extra flour. Heat oil in large non0stick frying pan and cook the patties until browned lightly both sides and heated through. Cover to keep warm.
5. Place rice in a large bowl with dressing and remaining ingredients, tossing gently to combine. Serve rice salad with patties.
Serves: 4
Rating: 4
Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids. It has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East. This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese.
Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing:
Ingredients:
Salad and patties:
300g brown rice
500g large sweet potato/kumera, chopped coarsely
480g potatoes, chopped coarsely
2 Tbsp plain flour
2 Tbsp sour cream
2 Tbsp finely chopped fresh chives
1/4 cup plain flour, extra
2 Tbsp vegetable oil
300g can chickpeas, rinsed, drained
1/3 cup pepitas
1/3 cup raisins
300g trimmed celery stalks, sliced thinly
2 Tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1 Tbsp finely grated lemon rind
1 medium red onion, sliced thinly
270g tomatoes, chopped finely
Tahini Dressing:
2 Tbsp tahini
1/2 cup lemon juice
1/4 cup olive oil
Method:
1. Cook rice as per instructions on packet (I use a rice cooker). Rince under cold water and make sure fully drained.
2. Meanwhile, boil or steam the two types of potato until tender and then drain. Mash together and cool for 10 mins.
3. Make tahini dressing by combining all ingredients in a screw-top jar. Shake well.
4. Stir flour, sour cream and chilves into mashed potatoes mixture. Using your hands, shape the mixture into eight patties and coat with the extra flour. Heat oil in large non0stick frying pan and cook the patties until browned lightly both sides and heated through. Cover to keep warm.
5. Place rice in a large bowl with dressing and remaining ingredients, tossing gently to combine. Serve rice salad with patties.
Serves: 4
Rating: 4
Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette
You will need a small butternut pumpkin weighing about 1kg, unpeeled, for this recipe. The Polenta and dressing can be made a day ahead and stored, in an airtight container, in the fridge.
Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette:
Intredients:
Salad:
2 cups water
2 cups vegetable stock
1 cup polenta
200g fetta cheese, crumbled
600g fresh beetroots
2 Tbsp olive oil
700g pumpkin (peeled and de-seeded weight), diced into 4cm pieces
150g baby spinach leaves
3/4 cup toasted walnuts, chopped coarsley
Walnut Vinegarette:
2 Tbsp walnut oil*
1/4 cup olive oil
1/4 cup lemon juice
Method:
1. Preheat oven to 180*C. Grease a 20cm x 30cm lamington tin and line with baking paper
2. Combine the water and stock in large saucepan and bring to the boil. Add polenta, stirring constantly. Reduce heat and cook, constantly stirring, for 10mins or until the polenta thickens. Stir in cheese then spread polenta into prepared pan. Cool 10 mins then cover. Refridgerate 1 hour or until polenta is firm.
3. Meanwhile, discard beetroot stems and leaves and quarter the beetroot (unpeeled). Place in a large, shallow baking dish, drizzle with half of the olive oil. Roast, uncovered, in 180*C oven for about 15mins.
4. Add pumpkin to the beetroot tray and drizzle with the remaining olive oil. Roast, uncovered, in 180*C oven for about 30 mins or antil the vegetables are tender.
5. Meanwhile, make the walnut vinegarette, by combining all the ingredients in a screw-top jar and shake well.
6. When cool enough to handle, peel beetroot. Place in large bowl with dressing and toss gently to combine.
7. Turn polenta out onto a board and trim the edges. Cut polenta into 12 pieces and cook, in batches, on a heated, oiled grill plate (or under the griller, or on a barbecue) until browned on both sides and heated through.
8. Add the pumpkin, spinach and nuts to beetroot mixture and toss gently to combine. Divide polenta pieces among the serving plates and top with the salad.
* Note: If you do not have walnut oil, any other nut oil will do, e.g. peanut oil, macadamia nut oil, etc
Serves: 4
Rating: haven't tried this yet.
Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette:
Intredients:
Salad:
2 cups water
2 cups vegetable stock
1 cup polenta
200g fetta cheese, crumbled
600g fresh beetroots
2 Tbsp olive oil
700g pumpkin (peeled and de-seeded weight), diced into 4cm pieces
150g baby spinach leaves
3/4 cup toasted walnuts, chopped coarsley
Walnut Vinegarette:
2 Tbsp walnut oil*
1/4 cup olive oil
1/4 cup lemon juice
Method:
1. Preheat oven to 180*C. Grease a 20cm x 30cm lamington tin and line with baking paper
2. Combine the water and stock in large saucepan and bring to the boil. Add polenta, stirring constantly. Reduce heat and cook, constantly stirring, for 10mins or until the polenta thickens. Stir in cheese then spread polenta into prepared pan. Cool 10 mins then cover. Refridgerate 1 hour or until polenta is firm.
3. Meanwhile, discard beetroot stems and leaves and quarter the beetroot (unpeeled). Place in a large, shallow baking dish, drizzle with half of the olive oil. Roast, uncovered, in 180*C oven for about 15mins.
4. Add pumpkin to the beetroot tray and drizzle with the remaining olive oil. Roast, uncovered, in 180*C oven for about 30 mins or antil the vegetables are tender.
5. Meanwhile, make the walnut vinegarette, by combining all the ingredients in a screw-top jar and shake well.
6. When cool enough to handle, peel beetroot. Place in large bowl with dressing and toss gently to combine.
7. Turn polenta out onto a board and trim the edges. Cut polenta into 12 pieces and cook, in batches, on a heated, oiled grill plate (or under the griller, or on a barbecue) until browned on both sides and heated through.
8. Add the pumpkin, spinach and nuts to beetroot mixture and toss gently to combine. Divide polenta pieces among the serving plates and top with the salad.
* Note: If you do not have walnut oil, any other nut oil will do, e.g. peanut oil, macadamia nut oil, etc
Serves: 4
Rating: haven't tried this yet.
Saturday 5 April 2008
"Egg Drop" Soup
A nice simple recipe for when you need something quick and easy, or when you just don't have much laying around in the pantry!
This is just for a single bowl, so increase the quantities if you are making it for more than one.
"Egg Drop" Soup:
Ingredients:
1.5 - 2 cups "Chicken" stock (we use Massel's vegetarian "chicken style" stock)
1/2 onion minced (the finer the better)
sesame oil (a dash or so)
small can of creamed corn
2 lightly beaten eggs
chives (for garnish)
Method:
1. Cook the onion for a couple of minutes in a large saucepan until translucent.
2. Add the "chicken stock" and bring to the boil.
3. Add the creamed corn and heat through.
4. When simmering again, add the egg in a continuous thin stream while stirring (if you stir fast you get shreds, if you stir slowly you get streams).
5. Serve, garnished with chives, and eat immediately
Variations:
* You can add a little garlic to this soup
* If you want a little more substance, you can add egg noodles or rice vermicceli noodles, cooked as per instructions on the packet
* Frozen peas and carrots may be added for more vegetable content
Serves: 1
Rating: 4
This is just for a single bowl, so increase the quantities if you are making it for more than one.
"Egg Drop" Soup:
Ingredients:
1.5 - 2 cups "Chicken" stock (we use Massel's vegetarian "chicken style" stock)
1/2 onion minced (the finer the better)
sesame oil (a dash or so)
small can of creamed corn
2 lightly beaten eggs
chives (for garnish)
Method:
1. Cook the onion for a couple of minutes in a large saucepan until translucent.
2. Add the "chicken stock" and bring to the boil.
3. Add the creamed corn and heat through.
4. When simmering again, add the egg in a continuous thin stream while stirring (if you stir fast you get shreds, if you stir slowly you get streams).
5. Serve, garnished with chives, and eat immediately
Variations:
* You can add a little garlic to this soup
* If you want a little more substance, you can add egg noodles or rice vermicceli noodles, cooked as per instructions on the packet
* Frozen peas and carrots may be added for more vegetable content
Serves: 1
Rating: 4
Leek and Potato Soup
An old favourite
Leek and Potato Soup:
Ingredients:
1 Tbsp olive oil
2 cloves garlic, crushed
2 tsp fresh thyme leaves
4 small leeks (800g), sliced thinly
4 medium potatoes (800g), chopped coarsely
2 litres vegetable stock
2 shallots, sliced thinly
Method:
1. Heat oil in large saucepan; cook garlic, thyme and leek, stirring, about 3 minutes or until leek softens. Add potato and stock; bring to a boil. Reduce heat, simmer, covered, about 15 minutes or until potato is tender.
2. Blend or process leek mixture until smooth
3. Reheat soup; serve soup topped with onion
Serves: 4
Rating: 4
Leek and Potato Soup:
Ingredients:
1 Tbsp olive oil
2 cloves garlic, crushed
2 tsp fresh thyme leaves
4 small leeks (800g), sliced thinly
4 medium potatoes (800g), chopped coarsely
2 litres vegetable stock
2 shallots, sliced thinly
Method:
1. Heat oil in large saucepan; cook garlic, thyme and leek, stirring, about 3 minutes or until leek softens. Add potato and stock; bring to a boil. Reduce heat, simmer, covered, about 15 minutes or until potato is tender.
2. Blend or process leek mixture until smooth
3. Reheat soup; serve soup topped with onion
Serves: 4
Rating: 4
Felafel Burgers with Yoghurt and Tahini Sauce
No need to use dodgy frozen vege-patties from the freezer section of your supermarket that always contain just that LITTLE bit too much potato and that's about it...
Felafel Burgers with Yoghurt and Tahini Sauce:
Ingredients:
Burgers:
2 x 300g cans of chickpeas, rinsed, drained
1 medium brown inion, chopped coarsely
2 cloves garlic, quartered
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tsp ground cumin
2 tsp ground coriander
2 Tbsp plain flour
1 tsp bicarbonate of soda
1 egg, beaten lightly
1 long load turkish bread (or 4 small loaves)
1 large tomate, sliced thinly
20g baby rocket/roquette leaves
Yoghurt and tahini sauce:
1/4 cup plain yoghurt (I love the european style - it's saltier!)
2 Tbsp tahini
1 Tbsp lemon juice
Method:
1. Blend or process chickpeas, onion, garlic, parsley, coriander, cumin, flour, bicarb soda and egg until almost smooth. Using your hands, shape the mixture into four felafel patties.
2. Cook felafel on heated oiled flat plate, uncovered, about 10 mins or until browned on both sides
3. Make yoghurt and tahini sauce by combining all ingredients in a small bowl
4. Cut bread into quarters (if using the long loaf); toast both sides on heated oiled grill plate
5. Split each pice of bread in half horizontally; sandwich sauce, tomato, felafel and rocket/roquette between bread halves
Serves: 4
Rating: 4
Felafel Burgers with Yoghurt and Tahini Sauce:
Ingredients:
Burgers:
2 x 300g cans of chickpeas, rinsed, drained
1 medium brown inion, chopped coarsely
2 cloves garlic, quartered
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tsp ground cumin
2 tsp ground coriander
2 Tbsp plain flour
1 tsp bicarbonate of soda
1 egg, beaten lightly
1 long load turkish bread (or 4 small loaves)
1 large tomate, sliced thinly
20g baby rocket/roquette leaves
Yoghurt and tahini sauce:
1/4 cup plain yoghurt (I love the european style - it's saltier!)
2 Tbsp tahini
1 Tbsp lemon juice
Method:
1. Blend or process chickpeas, onion, garlic, parsley, coriander, cumin, flour, bicarb soda and egg until almost smooth. Using your hands, shape the mixture into four felafel patties.
2. Cook felafel on heated oiled flat plate, uncovered, about 10 mins or until browned on both sides
3. Make yoghurt and tahini sauce by combining all ingredients in a small bowl
4. Cut bread into quarters (if using the long loaf); toast both sides on heated oiled grill plate
5. Split each pice of bread in half horizontally; sandwich sauce, tomato, felafel and rocket/roquette between bread halves
Serves: 4
Rating: 4
Spinach and Cheese Quesadillas
Pronounced "kay-sa-dee-ya", this dish has a mexican influence.
Spinach and Cheese Quesadillas:
Ingredients:
130g low fat cottage cheese
100g spinach leaves, trimmed
1 medium avocado, chopped finely
200g canned mexican-style beans, drained
125g can corn kernals, drained
380g tomatoes, seeded, chopped finely
1 small red onion, chopped finely
2 medium zucchinis, grated coarsely
16 small flour tortillas
150g coarsely grated mozzarella cheese
Method:
1. Preheat griller
2. Blend, or process, cottage cheese and spinach until smooth.
3. Combine avocado, beans, corn, tomato, onion and zucchini in a medium bowl.
4. Place eight tortillas on lightly oiled oven tray; divide spinach mixture among tortillas, leaving 2cm border around the edge. Divide avocado mixture among tortillas; top each with one of the remaining tortillas.
5. Sprinkle mozzarella over quesadilla stacks; place under grill until cheese just melts and browns lightly.
Serves: 8
Rating: 4
Spinach and Cheese Quesadillas:
Ingredients:
130g low fat cottage cheese
100g spinach leaves, trimmed
1 medium avocado, chopped finely
200g canned mexican-style beans, drained
125g can corn kernals, drained
380g tomatoes, seeded, chopped finely
1 small red onion, chopped finely
2 medium zucchinis, grated coarsely
16 small flour tortillas
150g coarsely grated mozzarella cheese
Method:
1. Preheat griller
2. Blend, or process, cottage cheese and spinach until smooth.
3. Combine avocado, beans, corn, tomato, onion and zucchini in a medium bowl.
4. Place eight tortillas on lightly oiled oven tray; divide spinach mixture among tortillas, leaving 2cm border around the edge. Divide avocado mixture among tortillas; top each with one of the remaining tortillas.
5. Sprinkle mozzarella over quesadilla stacks; place under grill until cheese just melts and browns lightly.
Serves: 8
Rating: 4
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