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

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

"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

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!

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

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

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

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!!!!!

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

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

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

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

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

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

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

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!

Haloumi Burgers with Pesto

This is something that everyone can enjoy. It is delicious, and filling. You'll want to line up for more. And, at approx. $3.50 per serve, it won't break the budget!

Haloumi Burgers with Pesto:

Ingredients:

Burgers:

375g haloumi cheese
olive oil cooking spray
4 large bread rolls
80g baby spinach leaves
80g baby rocket leaves
1 lebanese cucumber, thinly sliced

Basil and mint pesto:

1/3 cup pine nuts
50g pecorino or parmesan cheese, grated
1 garlic clove, sliced
1 bunch basil, leaves removed
2 cuts mint leaves
1/2 cup olive oil

Method:

1. Make basil and mint pesto by placing all ingredients in a food processor. Process until a smooth paste forms. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap and set aside until ready to use.

2. Cut haloumi into 4 thick or 8 thin slices. Heat a non-stick frying pan over medium-high heat. Spray both sides of the haloumi with the oil. Cook for 3-4 mins each side or until golden brown.

3. Meanwhile, cut bread rolls in half and toast both sides. Place roll bases on serving plates. Top with spinach, rocket, cucumber, haloumi, pesto and then the roll top. Serve!

NOTE: If you can't make the pesto, buy a "Basil and Cashew" crunchy dip from the fridge section of your supermarket! Also, this burger tastes great with a bit of avocado.

Serves: 4

Rating: 4.5

Eggplant, Mozzarella, Tomato and Basil Rolls

This is a simple, and cute, side dish with heaps of flavour.

Eggplant, Mozzarella, Tomato and Basil Rolls:

Ingredients:

1 Large Eggplant
Mozzarella cheese, cut into slices (at least one slice per roll)
Plum/small (i.e. cherry) tomatoes, cut into 4 slices
Basil leaves (at least one per roll)
Balsamic vinegar
Ectra virgin olive oil
Salt & pepper to taste

Method:

1. Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave tof 20 mins. Rinse, and then pat dry with paper towels.

2. Preheat the grill and line the rack with foil. Place the dried eggplant slices on the grill rack and spray with cooking oil. Grill for 8-10 mins until tender and golden, turning once.

3. Remove the eggplant slices from the grill and then place a slice of mozzarella, a slice or two of tomato and a basil leaf in the centre of each and season to taste. Fold the eggplant over the filling and cook, seam-side down until the grill until heated through and the mozzarella begins to melt. Serve drizzled with olive oil and a little balsamic vinegar.

Notes:

* If you don't have time, or don't like the fiddling around, with drying and grilling your own eggplant, you can use grilled eggplant from the deli. Just make sure the oil is drained off it.

* If you can't get the eggplant with the filling to "stay", use tooth picks to hold them together.

* Tastes great even without the balsamic vinegar and extra oil.

Rating: 4

Stuffed Capsicums with Paprika

Full of colour and flavour, this recipe will be a hit for sure. Play around with the filling to make it just how you like it. This is GOOD.

This recipe is adapted from http://www.tried-and-tested-vegetarian-recipes.com/

Stuffed Capsicums with Paprika:

Ingredients:

4 large capsicums for stuffing (any colours)
1 yellow capsicum, finely diced
1 medium onion, finely diced
half a zucchini, finely diced
2 cloves of garlic, finely chopped (0r more, if you like)
200g brown rice (NOT white rice)
75g grated cheddar cheese
4 teaspoons of smoked paprika
2 vegetable stock cubes (I use Massel)
Good handful of fresh coriander, coarsely chopped
Olive oil

Method:

1. Dissolve a vegetable stock cube in a large pan of boiling water. Add the brown rice and cook for the time indicated on the packet, usually 15-20 minutes. (This can be done in the rice cooker if you prefer)

2. While the rice is cooking, cut the tops off the 4 capsicums to be stuffed. De-seed and cut the tops into small pieces to add in with the rest of the chopped veg. Dissolve the second stock cube in another pan of boiling water and add the whole capsicums. Boil gently for 5 minutes until slightly soft and drain.

3. Also, while the rice is cooking heat a little olive oil in a pan. Add the chopped capsicum, onion, zucchini, garlic and smoked paprika, and cook over a medium heat for about 5 minutes until they start to soften.

4. Drain the cooked rice and return to the pan. Add in the cooked chopped vegetables, the chopped coriander and the grated cheese. Stir well. Fill each of the boiled capsicums with a generous amount of this mixture, pushing down gently between each spoonful.

5. Stand the stuffed capsicums on a baking tray and place in a preheated oven at 180*C for 20 minutes.

Can be served with tomato salsa or just by itself.

NOTES:

* Ensure you select capsicums that have four "feet" or that are extremely sturdy when they stand on their own. This is to avoid them toppling when filled.

* You can add some thinly sliced mushroom and tofu (just a little) and I love to add a handful of pinenuts at the end, just before stuffing.

* Also tastes great if you use parsley when you don't have any coriander.

* The filling tastes great on its own!!

Serves: 4

Rating: - 4.5!