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!!!!!
Wednesday 30 April 2008
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
Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing
Continuing with the Asian Salad theme....
Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing:
Ingredients:
Salad:
400g firm silken tofu
280g carrots
160g green cabbage, finely shredded
160g red cabbage, finely shredded
300g yellow capsicum, sliced thinly
160g bean sprouts
8 shallots, sliced thinly
1 cup loosely packed fresh coriander leaves
Lime and Garlic Dressing:
1 cup lime juice (fresh is best)
2 cloves garlic, crushed
Method:
1. Place tofu on an absorbent-paper-lined tray; cover tofu with more absorbent paper; stand 10 mins.
2. Meanwhile, using a vegetable peeler, slice carrots into ribbons. Place ribbons in medium bowl with cabbages, capsicum, sprouts, shallots and coriander. Toss gently to combine.
3. Cut tofu into slices; cook tofu in heated oiled small frying pan until browned both sides.
4. Make lime and garlic dressing; place all ingredients in a screw-top jar and shake well.
5. Drizzle dressing over salad and toss gently to combine. Serve salad with tofu.
Serves: 4
Rating: 4
Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing:
Ingredients:
Salad:
400g firm silken tofu
280g carrots
160g green cabbage, finely shredded
160g red cabbage, finely shredded
300g yellow capsicum, sliced thinly
160g bean sprouts
8 shallots, sliced thinly
1 cup loosely packed fresh coriander leaves
Lime and Garlic Dressing:
1 cup lime juice (fresh is best)
2 cloves garlic, crushed
Method:
1. Place tofu on an absorbent-paper-lined tray; cover tofu with more absorbent paper; stand 10 mins.
2. Meanwhile, using a vegetable peeler, slice carrots into ribbons. Place ribbons in medium bowl with cabbages, capsicum, sprouts, shallots and coriander. Toss gently to combine.
3. Cut tofu into slices; cook tofu in heated oiled small frying pan until browned both sides.
4. Make lime and garlic dressing; place all ingredients in a screw-top jar and shake well.
5. Drizzle dressing over salad and toss gently to combine. Serve salad with tofu.
Serves: 4
Rating: 4
Asian Crispy Noodle Salad with Seame Soy Dressing
This dish is crunchy and very flavoursome.
Asian Crispy Noodle Salad with Seame Soy Dressing:
Ingredients:
Salad:
500g chinese cabbage*, shredded finely
227g can water chestnuts, drained, sliced thinly
150g snow peas, trimmed, sliced thinly
350g red capsicum, sliced thinly
100g crispy fried noodles
1/3 cup toasted unsalted cashews, chopped coarsely
1 cul loosely packed fresh coriander leaves
Sesame Soy Dressing:
1 tsp sesame oil
1/4 cup soy sauce (or tamari)
1 Tbsp sweet chilli sauce
2 Tbsp lime juice (fresh is best)
Method:
1. Place chinese cabbage, water chestnuts, snow peas, capsicum and fried noodles in medium bowl.
2. Make sesame soy dressing by placing all ingredients into a screw-top jar and shaking well
3. Diving salad among serving bowls, sprinkle with nuts and coriander and drizzle with dressing.
* NOTE: Chinese cabbage is sometimes called wombok
Serves: 4
Rating: 4
Asian Crispy Noodle Salad with Seame Soy Dressing:
Ingredients:
Salad:
500g chinese cabbage*, shredded finely
227g can water chestnuts, drained, sliced thinly
150g snow peas, trimmed, sliced thinly
350g red capsicum, sliced thinly
100g crispy fried noodles
1/3 cup toasted unsalted cashews, chopped coarsely
1 cul loosely packed fresh coriander leaves
Sesame Soy Dressing:
1 tsp sesame oil
1/4 cup soy sauce (or tamari)
1 Tbsp sweet chilli sauce
2 Tbsp lime juice (fresh is best)
Method:
1. Place chinese cabbage, water chestnuts, snow peas, capsicum and fried noodles in medium bowl.
2. Make sesame soy dressing by placing all ingredients into a screw-top jar and shaking well
3. Diving salad among serving bowls, sprinkle with nuts and coriander and drizzle with dressing.
* NOTE: Chinese cabbage is sometimes called wombok
Serves: 4
Rating: 4
Roasted Roma Tomatoes with Barley Salad with Lemon and Dill Dressing
Roma tomatoes are sometimes called "egg-tomatoes". The dressing that goes with this dish is to die for!
Roasted Roma Tomatoes with Barley Salad with Lemon and Dill Dressing:
Ingredients:
Salad:
1 cup pearl barley
8 medium roma tomatoes (600g), cut into thick wedges
600g green capsicum, chopped finely
2 small red onions (200g), chopped finely
2 cups coarsely chopped fresh flat-leaf parsley
lemon and dill dressing:
2/3 cup lemon juice (fresh is best)
1/2 cup finely chopped fresh dill
1 Tbsp olive oil
2 cloves garlic, crushed
Method:
1. Preheat oven to 240*C (220*C if fan forced)
2. Cook barley in a small saucepan of boiling water, uncovered, about 20 mins or until just tender. Drain and rinse under cold water (drain again)
3. Meanwhile, place tomato, cut-side up, on a oiled oven tray. Roast in oven about 15 mins or until just softened.
4. Make lemon and dill dressing by placing all ingredients in screw-top jar and shake well.
5. Place barley and half of the tomato in medium bowl with capsicum, onion, parsley and dressing; toss gently to combine. Serve topped with remaining tomato.
Serves: 4
Rating: 4
Roasted Roma Tomatoes with Barley Salad with Lemon and Dill Dressing:
Ingredients:
Salad:
1 cup pearl barley
8 medium roma tomatoes (600g), cut into thick wedges
600g green capsicum, chopped finely
2 small red onions (200g), chopped finely
2 cups coarsely chopped fresh flat-leaf parsley
lemon and dill dressing:
2/3 cup lemon juice (fresh is best)
1/2 cup finely chopped fresh dill
1 Tbsp olive oil
2 cloves garlic, crushed
Method:
1. Preheat oven to 240*C (220*C if fan forced)
2. Cook barley in a small saucepan of boiling water, uncovered, about 20 mins or until just tender. Drain and rinse under cold water (drain again)
3. Meanwhile, place tomato, cut-side up, on a oiled oven tray. Roast in oven about 15 mins or until just softened.
4. Make lemon and dill dressing by placing all ingredients in screw-top jar and shake well.
5. Place barley and half of the tomato in medium bowl with capsicum, onion, parsley and dressing; toss gently to combine. Serve topped with remaining tomato.
Serves: 4
Rating: 4
White Bean Salad
Ok, so the last few recipes (or the next few, depending on which way you're reading this) have been salads. Guess what? This one is too...I'm going through a salad phase!
This dish is great for people with arthritis as the apple cider vinegar, radishes and cucumber are all beneficial foods.
White Bean Salad:
Ingredients:
50g mesclun*
1/2 cup (100g) canned white beans**
2 Tbsp coarsely chopped fresh tarragon
2 Tbsp coarsely chopped fresh flat-leaf parsley
1 small carrot (70g), cut into matchsticks
1/2 lebanese cucumber (65g), cut into matchsticks
2 red radishes (70g), trimmed, cut into matchsticks
2 Tbsp apple juice
1 Tbsp apple cider vinegar
1 Tbsp toasted sunflower seeds
1 Tbsp toasted pepitas
Method:
1. Place mesclun, beans, herbs, carrot, cucumber, radish, juice and vinegar in a medum bowl. Toss gently to combine.
2. Serve salad topped with seeds.
* Note: Mesclun is a salad mix of assorted small, young salad leaves. The mix varies depending on the source, but it may include lettuces, spinach, rocket/roquette, Swiss chard/silverbeet, mustard greens, endive, dandelion, frisée, mizuna, oak leaf, mâche, radicchio, sorrel, and/or other leafy vegetables. Mesclun is good up to 5 days in a plastic bag. Wash and blot dry just before using.
** Note: Many varieties of pre-cooked white beans are available canned, e.g. cannellini, butter and haricot beans. Any of these is suitable for this dish
Serves: 1 as a complete meal, or 2 as a side dish
Rating: 4
This dish is great for people with arthritis as the apple cider vinegar, radishes and cucumber are all beneficial foods.
White Bean Salad:
Ingredients:
50g mesclun*
1/2 cup (100g) canned white beans**
2 Tbsp coarsely chopped fresh tarragon
2 Tbsp coarsely chopped fresh flat-leaf parsley
1 small carrot (70g), cut into matchsticks
1/2 lebanese cucumber (65g), cut into matchsticks
2 red radishes (70g), trimmed, cut into matchsticks
2 Tbsp apple juice
1 Tbsp apple cider vinegar
1 Tbsp toasted sunflower seeds
1 Tbsp toasted pepitas
Method:
1. Place mesclun, beans, herbs, carrot, cucumber, radish, juice and vinegar in a medum bowl. Toss gently to combine.
2. Serve salad topped with seeds.
* Note: Mesclun is a salad mix of assorted small, young salad leaves. The mix varies depending on the source, but it may include lettuces, spinach, rocket/roquette, Swiss chard/silverbeet, mustard greens, endive, dandelion, frisée, mizuna, oak leaf, mâche, radicchio, sorrel, and/or other leafy vegetables. Mesclun is good up to 5 days in a plastic bag. Wash and blot dry just before using.
** Note: Many varieties of pre-cooked white beans are available canned, e.g. cannellini, butter and haricot beans. Any of these is suitable for this dish
Serves: 1 as a complete meal, or 2 as a side dish
Rating: 4
Friday 4 April 2008
Warm Rice and Chickpea Salad with Balsamic Orange Dressing
Warm Rice and Chickpea Salad with Balsamic Orange Dressing:
Ingredients:
Salad:
1 cup (200g) brown rice (uncooked weight)
430ml water
300g can chickpeas, rinsed, drained
1/4 cup sultanas
1/4 cup dried apricots, chopped finely
2 shallots, sliced thinly
2 Tbsp toasted pine nuts
Balsamic orange dressing:
1 tsp finely grated orange rind
1/3 cup orange juice
1 Tbsp balsamic vinegar
1 clove garlic, crushed
1 cm piece fresh ginger, grated
Method:
1. Combine rice and water in a heavy-based saucepan, bring to a boil. Reduce heat and simmer, covered, until rice is tender (or, use a rice cooker - I do!)
2. Meanwhile, make balsamic orange dressing by placing all ingredients in a screw-top har and shaking well
3. Place rice in large bowl with remaining ingredients and dressing; toss gently to combine.
Serves: 6
Rating: haven't tried it yet!
Ingredients:
Salad:
1 cup (200g) brown rice (uncooked weight)
430ml water
300g can chickpeas, rinsed, drained
1/4 cup sultanas
1/4 cup dried apricots, chopped finely
2 shallots, sliced thinly
2 Tbsp toasted pine nuts
Balsamic orange dressing:
1 tsp finely grated orange rind
1/3 cup orange juice
1 Tbsp balsamic vinegar
1 clove garlic, crushed
1 cm piece fresh ginger, grated
Method:
1. Combine rice and water in a heavy-based saucepan, bring to a boil. Reduce heat and simmer, covered, until rice is tender (or, use a rice cooker - I do!)
2. Meanwhile, make balsamic orange dressing by placing all ingredients in a screw-top har and shaking well
3. Place rice in large bowl with remaining ingredients and dressing; toss gently to combine.
Serves: 6
Rating: haven't tried it yet!
Pearl Barley Salad
Pearl barley is a much maligned food. It's so versitile and is very tasty to boot!
Pearl Barley Salad:
Ingredients:
1 cup (400g) pearl barley
500g asparagus, trimmed, cut into 4cm lengths
500g cherry tomatoes, halved
2 lebanese cucumbers (260g), sliced thinly
4 cups (180g) finely shredded iceberg lettuce
2/3 cup coarsley chopped fresh basil
2/3 cup (160g) lemon juice
Method:
1. Cook barley in a small saucepan of boiling water, uncovered, about 25 mins or until tender; drain. Cool 5 mins.
2. Meanwhile, steam asparagus until just tender.
3. Place barley and asparagus in a medium bowl with remaining ingredients; toss gently to combine.
Serves: 4
Rating: 4
Pearl Barley Salad:
Ingredients:
1 cup (400g) pearl barley
500g asparagus, trimmed, cut into 4cm lengths
500g cherry tomatoes, halved
2 lebanese cucumbers (260g), sliced thinly
4 cups (180g) finely shredded iceberg lettuce
2/3 cup coarsley chopped fresh basil
2/3 cup (160g) lemon juice
Method:
1. Cook barley in a small saucepan of boiling water, uncovered, about 25 mins or until tender; drain. Cool 5 mins.
2. Meanwhile, steam asparagus until just tender.
3. Place barley and asparagus in a medium bowl with remaining ingredients; toss gently to combine.
Serves: 4
Rating: 4
Singapore Noodles
This recipe is a take on an old favourite. It should be cooked and ready on the table in 30 minutes!
Singapore Noodles:
Ingredients:
250g rice vermicelli noodles
4 eggs, beaten lightly
2 tsp vegetable oil
1 medium brown onion (150g), chopped coarsley
2 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
150g baby bok choy, chopped coarsley
200g snow peas, halved
1 small red capsicum (150g), sliced thickly
2 Tbsp soy sauce
2 Tbsp mushroom oyster sauce
2 Tbsp sweet chilli sauce
1 cup loosely packed fresh coriander leaves
3 cups (240g) bean sprouts
Method:
1. Place noodles in large heatproof bowl, cover with boiling water, stand until just tender. Drain. Using scissors, cut noodles into 10cm lengths.
2. Heat lightly oiled wok, add half of the egg and swirl wok to make thin omelette. Cook, uncovered, until egg is just set. Remove from the wok; roll into cigar shape, cut into thin slices. Repeat with remaining egg.
3. Heat oil in wok; stir-fry onion until soft. Add garlic and ginger; cook, stirring, 1 minute. Add bok choy, snow peas, capsicum and sauces; cook, stirring, until vegetables are just tender.
4. Add noodles and egg strips to wok with coriander and sprouts; toss gently to combine.
Serves: 4
Rating: 4
Singapore Noodles:
Ingredients:
250g rice vermicelli noodles
4 eggs, beaten lightly
2 tsp vegetable oil
1 medium brown onion (150g), chopped coarsley
2 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
150g baby bok choy, chopped coarsley
200g snow peas, halved
1 small red capsicum (150g), sliced thickly
2 Tbsp soy sauce
2 Tbsp mushroom oyster sauce
2 Tbsp sweet chilli sauce
1 cup loosely packed fresh coriander leaves
3 cups (240g) bean sprouts
Method:
1. Place noodles in large heatproof bowl, cover with boiling water, stand until just tender. Drain. Using scissors, cut noodles into 10cm lengths.
2. Heat lightly oiled wok, add half of the egg and swirl wok to make thin omelette. Cook, uncovered, until egg is just set. Remove from the wok; roll into cigar shape, cut into thin slices. Repeat with remaining egg.
3. Heat oil in wok; stir-fry onion until soft. Add garlic and ginger; cook, stirring, 1 minute. Add bok choy, snow peas, capsicum and sauces; cook, stirring, until vegetables are just tender.
4. Add noodles and egg strips to wok with coriander and sprouts; toss gently to combine.
Serves: 4
Rating: 4
Lemon-Fetta Couscous with Steamed Vegetables
A fresh taste is found in this dish! You will need about half a butternut pumpkin for this recipe.
Lemon-Fetta Couscous with Steamed Vegetables:
Ingredients:
600g butternut pumpkin, chopped coarsely
2 small green zucchini (180g), chopped coarsley
2 small yellow zucchini (180g), chopped coarsley - (if you can't find yellow zucchni, yellow squash will do)
300g spinach, trimmed, chopped coarsley
2 cups (500ml), vegetable stock
2 cups (400g) couscous
1/4 cup (60 ml) fresh lemon juice
1/3 cup coarsley chopped gresh basil
200g low-fat fetta cheese, chopped coarsley
1/4 cup (50g) finely chopped preserved lemon rind (lemon zest will surfice at a pinch)
6 shallots, sliced thinly
Method:
1. Boil, steam or microwave pumpkin, green and yellow zucchini and spinach, sperately, until tender; drain
2. Bring stock to a boil in large saucepan. Add couscous, remove from heat, cover; stand about 5 mins or until liquid is absorbed, fluffing with a fork occasionally.
3. Place couscous and vegetables in a large bowl with remaining ingredients and toss gently to combine.
Serves: 4
Rating: 4
Lemon-Fetta Couscous with Steamed Vegetables:
Ingredients:
600g butternut pumpkin, chopped coarsely
2 small green zucchini (180g), chopped coarsley
2 small yellow zucchini (180g), chopped coarsley - (if you can't find yellow zucchni, yellow squash will do)
300g spinach, trimmed, chopped coarsley
2 cups (500ml), vegetable stock
2 cups (400g) couscous
1/4 cup (60 ml) fresh lemon juice
1/3 cup coarsley chopped gresh basil
200g low-fat fetta cheese, chopped coarsley
1/4 cup (50g) finely chopped preserved lemon rind (lemon zest will surfice at a pinch)
6 shallots, sliced thinly
Method:
1. Boil, steam or microwave pumpkin, green and yellow zucchini and spinach, sperately, until tender; drain
2. Bring stock to a boil in large saucepan. Add couscous, remove from heat, cover; stand about 5 mins or until liquid is absorbed, fluffing with a fork occasionally.
3. Place couscous and vegetables in a large bowl with remaining ingredients and toss gently to combine.
Serves: 4
Rating: 4
Tuesday 1 April 2008
Merlot and Goat's Cheese Risotto
YUMMMMMMMMMMMM
This recipe came from an online friend, and I've adapted it. She cooks a bit like I do - a bit of this, a bit of that...but I've had to come up with absolute figures to get this recipe down.
Merlot and Goat's Cheese Risotto:
Ingredients:
a dash of olive oil
2 cups arborio rice
400ml "chicken" stock, made with hot water (we use Massel "chicken style" stock)
400ml good, fruity merlot
dash of balsamic vinegar
3 saffron threads, or 1/4 tsp tumeric
2-3 fresh garlic cloves, crushed
1-2 fresh shallots, roughly chopped
a good chunk of fresh goat's cheese (sometimes called "chevre")
1/4-1/3 cup dried cranberries
1/4 cup cashews, slivered almonds, or a mixture of both
"knob" of butter
Method:
1. Heat the olive oil in a large saucepan on a medium heat. Add rice, shallots, garlic, and stir until aroma is present and the rice is coated. Add saffron/tumeric.
2. Meanwhile, mix the "chicken" stock, merlot and balsamic vinegar together. Add to the rice a little at a time, allowing the rice to absorb the first amount completely before adding the second, and so on. Stir constantly as you add the liquid. NOTE: this will probably take 30 mins.
3. As the risotto nears completion, add the cranberries to the rice and heat through.
4. Just before you serve, add the knob of butter and the nuts, and mix through.
5. Serve risotto into required number of bowls, and sprinkle the chevre/goat's cheese on top in generous quantities.
NOTES:
* You may like to use fresh cherries in place of the cranberries, if in season.
* DO NOT give in to the temptation to add "just that little bit more wine"...it can easily overpower the dish.
Serves: 2-3
Rating: 5!
This recipe came from an online friend, and I've adapted it. She cooks a bit like I do - a bit of this, a bit of that...but I've had to come up with absolute figures to get this recipe down.
Merlot and Goat's Cheese Risotto:
Ingredients:
a dash of olive oil
2 cups arborio rice
400ml "chicken" stock, made with hot water (we use Massel "chicken style" stock)
400ml good, fruity merlot
dash of balsamic vinegar
3 saffron threads, or 1/4 tsp tumeric
2-3 fresh garlic cloves, crushed
1-2 fresh shallots, roughly chopped
a good chunk of fresh goat's cheese (sometimes called "chevre")
1/4-1/3 cup dried cranberries
1/4 cup cashews, slivered almonds, or a mixture of both
"knob" of butter
Method:
1. Heat the olive oil in a large saucepan on a medium heat. Add rice, shallots, garlic, and stir until aroma is present and the rice is coated. Add saffron/tumeric.
2. Meanwhile, mix the "chicken" stock, merlot and balsamic vinegar together. Add to the rice a little at a time, allowing the rice to absorb the first amount completely before adding the second, and so on. Stir constantly as you add the liquid. NOTE: this will probably take 30 mins.
3. As the risotto nears completion, add the cranberries to the rice and heat through.
4. Just before you serve, add the knob of butter and the nuts, and mix through.
5. Serve risotto into required number of bowls, and sprinkle the chevre/goat's cheese on top in generous quantities.
NOTES:
* You may like to use fresh cherries in place of the cranberries, if in season.
* DO NOT give in to the temptation to add "just that little bit more wine"...it can easily overpower the dish.
Serves: 2-3
Rating: 5!
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