NOTE: This recipe is Vegetarian, but not Vegan.
This dish is also good without the eggs, especially as a side dish to a more dry dish or served over rice.
Energy: 2441kj
Protein: 14.4g
Carbohydrate: 87.3g
Fat: 15.9g (saturated fat: 3.5g)
Cholesterol: 8mg
Calcium: 196mg
Fibre: 3.2g
Sodium: 131mg
Egg and Lentil Curry
Ingredients:
1.5 cups of green lentils
3 cups vegetable stock
6 free-range eggs
2 Tbsp oil
2-3 cloves
1/4tsp black peppercorns
1 onion, finely chopped
2 green chillies, finely chopped
2 garlic cloves, crushed
2.5cm/1 inch piece of fresh root ginger, peeled and chopped
2 Tbsp curry paste (can use Thai red curry paste if you want)
400g can of chopped tomatoes
1/2 tsp sugar
1/2 tsp garam masala
Method:
1. Wash the lentils thoroughly under cold running water. Put the lentils in a large, heavy pan with the vegetable stock. Cover and simmer gently for about 15 minutes or until the lentils are soft. Drain and set aside.
2. Cook the eggs in boiling water for 10 minutes. Remove from the boiling water and set aside to cool slightly. When cool enough to handle, peel and cut in half lengthways.
3. Heatthe oil in a large frying pan and fry the cloves and peppercorns for about 2 minutes. Add the onion, chillies, garlic and ginger, and fry the mixture for a further 5-6 minutes, stirring frequently.
4. Stir in the curry paste and fry for a further 2 minutes, stirring constantly.
5. Add the chopped tomatoes and sugar and stir in 175ml of water. Simmer for about 5 minutes until the sauce thickens, stirring occasionally. Add the boiled eggs, frained lentils and garam masala. Cover and simmer for a further 1o minutes, then serve.
Source: Hill, S. (2007). The Beans & Pulses Cookbook, Southwater: London, p. 69
Serves: 4
Rating: 5
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Sunday, 21 November 2010
Tuesday, 29 December 2009
Spicy Pumpkin and Lentil Tagine
This recipe comes from the collection from Australia's National Vegetarian Week campaign.
National Vegetarian Week aims to encourage people to pledge to "try veg" for the week and see the benefits that eating a meat-free diet brings.
This dish takes around 15 minutes to prepare, and about 40 minutes to cook, but is worth it.
Spicy Pumpkin and Lentil Tagine
Ingredients:
1 tbsp sunflower oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground sumac
1 tsp ground coriander
¼ tsp ground chilli (optional)
420g can low salt diced tomatoes
1 tbsp tomato paste
½ tsp sugar
¼ cup flat leaf parsley, chopped
¼ cup coriander leaves, chopped
400g can brown lentils (drained and rinsed)
600g butternut pumpkin, seeded and chopped into 2cm pieces
Method:
1. Heat oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, sugar, half the parsley and coriander.
2. Add the lentils and chopped pumpkin, stir well, then cover and simmer for 15-20 minutes or until the pumpkin is tender.
3. Sprinkle with remaining parsley and coriander to serve.
4. Serve with couscous with currants and almonds.
Per serve: 775kJ (185cal); Protein 5g; Total Fat 11g; Saturated Fat 1g; Carbohydrate 14g; Total Sugars 9g; Sodium 170mg; Potassium 750mg; Calcium 60mg; Iron 2.1mg; Fibre 4g.
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Spicy-Pumpkin-and-Lentil-Tagine.aspx
Serves: 4-6.
Rating:
National Vegetarian Week aims to encourage people to pledge to "try veg" for the week and see the benefits that eating a meat-free diet brings.
This dish takes around 15 minutes to prepare, and about 40 minutes to cook, but is worth it.
Spicy Pumpkin and Lentil Tagine
Ingredients:
1 tbsp sunflower oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground sumac
1 tsp ground coriander
¼ tsp ground chilli (optional)
420g can low salt diced tomatoes
1 tbsp tomato paste
½ tsp sugar
¼ cup flat leaf parsley, chopped
¼ cup coriander leaves, chopped
400g can brown lentils (drained and rinsed)
600g butternut pumpkin, seeded and chopped into 2cm pieces
Method:
1. Heat oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, sugar, half the parsley and coriander.
2. Add the lentils and chopped pumpkin, stir well, then cover and simmer for 15-20 minutes or until the pumpkin is tender.
3. Sprinkle with remaining parsley and coriander to serve.
4. Serve with couscous with currants and almonds.
Per serve: 775kJ (185cal); Protein 5g; Total Fat 11g; Saturated Fat 1g; Carbohydrate 14g; Total Sugars 9g; Sodium 170mg; Potassium 750mg; Calcium 60mg; Iron 2.1mg; Fibre 4g.
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Spicy-Pumpkin-and-Lentil-Tagine.aspx
Serves: 4-6.
Rating:
Couscous with Vegetable Tagine
Essentially, it's a variation on the previous two tagine recipes, but this one cooks in 16 minutes (10 minutes prep time), so it's a good "quick" meal.
It's a wonderful vegan dish. If you wanted to, you could subsutite the chickpeas for brown lentils or even do half and half.
Couscous with Vegetable Tagine
Ingredients:
olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt and pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve
1. Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.
2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.
3. Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.
Source: http://www.taste.com.au/recipes/18795/couscous+with+vegetable+tagine
Serves: 4
Rating:
Ginger and Vegetable Tagine
Following on with the tagine theme, this dish is vegan, but could easily be served to, and enjoyed by, non-vegans. It is also dairy-free, wheat-free and nut-free, so is a great dish to have on hand if anyone with allergies comes over!
Enjoy!
Ginger and Vegetable Tagine
Ingredients:
1/2 cup olive oil
3 medium spanish onions, finely sliced
3 garlic cloves, finely sliced
3 tbsp fresh ginger, finely sliced or grated
2 bay leaves
1 tbsp coriander seeds
1 cinnamon quill
Salt and ground white pepper
800g tin whole peeled tomatoes
400g tin chickpeas, drained
1 tbsp preserved lemon rind, finely sliced
1kg sweet potato, peeled and cut into 11/2 cm cubes
1 red capsicum, cut into squares
2 handfuls coriander leaves
Method:
1. Preheat oven to 180C.
2. Heat oil in a large heavy-based saucepan or a tagine. Add onion, garlic, ginger, bay leaves, coriander seeds and cinnamon and season well. Cook over medium heat until soft and starting to colour, about 15 minutes.
3. Add tomatoes, chickpeas and lemon rind and bring to a simmer. Add sweet potato and capsicum and stir.
4. Cover with a lid and bake for 1 hour or until sweet potato is cooked through.
5. Garnish with coriander leaves and serve with couscous and natural yoghurt (vegans - use a vegan alternative).
Source: http://www.cuisine.com.au/recipe/Ginger_and_vegetable_tagine
Serves: 6
Rating:
Tagine of Pumpkin and Chickpeas
My mother claimed that she had "scoured the internet" for tagine recipes and had come up with only three recipes. So, that meant there was a challenge to find as many recipes as I could for her. In the process, I came across a few vegan and vegetarian recipes that sounded interesting. Here is the first of many!
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
1. Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes. Drain.
2. In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden. Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes).
3. Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).
4. Serve with cous cous or rice and a dollop of yoghurt and some freshly chopped coriander.
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
Saturday, 19 September 2009
Sweet and Sour Tempeh
This recipe is originally from Indonesia.
Sweet and Sour Tempeh
Ingredients:
500g tempeh
1 can unsweetened pineapple pieces (size depends on your preference)
1 chopped onion
1 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey (for vegan dish, use other sweetener)
1 tsp ground coriander
2 chopped tomatoes
1 chopped green capsicum
1/2 cup desiccated coconut
oil for frying
Method:
1. Fry tempeh until golden brown. Remove from pan and set aside.
2. Fry onion, garlic and ginger on medium heat until brown.
3. Add tempeh and coriander and stir fry for 8-10 minutes.
4. Add all other ingredients and cook on a low heat for a further 10 minutes.
5. Serve with brown rice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 5
Rating: 4/5
Sweet and Sour Tempeh
Ingredients:
500g tempeh
1 can unsweetened pineapple pieces (size depends on your preference)
1 chopped onion
1 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey (for vegan dish, use other sweetener)
1 tsp ground coriander
2 chopped tomatoes
1 chopped green capsicum
1/2 cup desiccated coconut
oil for frying
Method:
1. Fry tempeh until golden brown. Remove from pan and set aside.
2. Fry onion, garlic and ginger on medium heat until brown.
3. Add tempeh and coriander and stir fry for 8-10 minutes.
4. Add all other ingredients and cook on a low heat for a further 10 minutes.
5. Serve with brown rice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 5
Rating: 4/5
Creamed Sweet Potatoes and Black-Eyed Beans
Called "Viazi Vitamu Na Mbazi" in Swahili, this Kenyan dish sounds strange, but is very creamy and has a nutty flavour to it.
Creamed Sweet Potatoes and Black-Eyed Beans
Ingredients:
2 cups dried black-eyed beans
water for cooking
700g sweet potatoes
100g nuttlex (or other margarine - non-vegans can use butter)
salt to taste
4 tomatoes
Method:
1. Soak beans overnight, then boil in fresh water until half cooked (about 25 minutes)
2. Peel sweet potatoes, cut into chunks, and add to beans. Continue cooking until both are soft.
3. Drain, then mash the beans and sweet potatoes together, adding nuttlex/marg/butter and salt to make a smooth mixture.
4. Serve with diced tomatoes on top.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 6
Rating: 4/5
Creamed Sweet Potatoes and Black-Eyed Beans
Ingredients:
2 cups dried black-eyed beans
water for cooking
700g sweet potatoes
100g nuttlex (or other margarine - non-vegans can use butter)
salt to taste
4 tomatoes
Method:
1. Soak beans overnight, then boil in fresh water until half cooked (about 25 minutes)
2. Peel sweet potatoes, cut into chunks, and add to beans. Continue cooking until both are soft.
3. Drain, then mash the beans and sweet potatoes together, adding nuttlex/marg/butter and salt to make a smooth mixture.
4. Serve with diced tomatoes on top.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 6
Rating: 4/5
Chickpea, Cauliflower and Peas Curry
You can really use any veges in this dish, and the chickpeas give you protein and calcium. This dish is also gluten, nut and soy free.
Chickpea, Cauliflower and Peas Curry
Ingredients:
2 Tbsp olive oil
2 cups chickpeas (canned is good - if you want to use dried, you will need to prepare them first)
2 cups cauliflower
1 cup peas
1 cup tomatoes (diced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced )
1/2 cup onion (cut into wedges)
1 green chilli, seeds removed (minced)
1 tsp tumeric
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1/2 tsp coriander
1 tsp Herbamare seasoning salt (or which ever salt you have on hand)
1/2-1 cup water
1 cup fresh coriander (optional - but highly recommended)
Method:
1. Cut the cauliflower into bite-sized florets.
2. Heat the olive oil in a frying pan over a medium high heat and add the onions. Cook the onions, stirring occasionally, until they are a golden colour. Remove from the oil.
3. In the same pan and oil, saute the garlic, ginger and chilli for a minute or so, without colouring.
4. Add the chickpeas and cauliflower, and toss to coat with the flavoured oil. Add the spices, and cook off for 1 minute, and then add the salt.
5. Pour in the tomatoes, onions, peas and 1/2 cup water, then lower the heat. Cover and simmer the curry until the tomatoes are broken down and the cauliflower is tender (about 15 minutes). Add more water as required and stir occasionally to stop the ingredients from sticking in the pan.
6. Roughly chop the coriander and stir through just prior to serving.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 4.5/5
Chickpea, Cauliflower and Peas Curry
Ingredients:
2 Tbsp olive oil
2 cups chickpeas (canned is good - if you want to use dried, you will need to prepare them first)
2 cups cauliflower
1 cup peas
1 cup tomatoes (diced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced )
1/2 cup onion (cut into wedges)
1 green chilli, seeds removed (minced)
1 tsp tumeric
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1/2 tsp coriander
1 tsp Herbamare seasoning salt (or which ever salt you have on hand)
1/2-1 cup water
1 cup fresh coriander (optional - but highly recommended)
Method:
1. Cut the cauliflower into bite-sized florets.
2. Heat the olive oil in a frying pan over a medium high heat and add the onions. Cook the onions, stirring occasionally, until they are a golden colour. Remove from the oil.
3. In the same pan and oil, saute the garlic, ginger and chilli for a minute or so, without colouring.
4. Add the chickpeas and cauliflower, and toss to coat with the flavoured oil. Add the spices, and cook off for 1 minute, and then add the salt.
5. Pour in the tomatoes, onions, peas and 1/2 cup water, then lower the heat. Cover and simmer the curry until the tomatoes are broken down and the cauliflower is tender (about 15 minutes). Add more water as required and stir occasionally to stop the ingredients from sticking in the pan.
6. Roughly chop the coriander and stir through just prior to serving.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 4.5/5
Palak Tofu
One of my favourite vegetarian dishes in Indian Cuisine is "Palak Paneer" (a spinach/green-leafy-vegetable dish with paneer-cheese). Here's a gluten and nut-free vegan version. It tastes GREAT and is packed with protein!
Palak Tofu
Ingredients:
350g firm tofu (cubed - 1-1.5cm)
about 6 cups of greens - e.g. kale, spinach, rocket, etc
1 Tbsp ginger (minced)
1 Tbsp garlic (minced)
1/3 cup onion (finely diced)
1 tsp tumeric
1 Tbsp coriander
1 Tbsp cumin
1 tsp cinnamon
1 tsp Herbamare seasoning salt*
1 cup tomatoes (diced)
1 Tbsp olive oil
1/3 cup soy milk
1 Tbsp lemon juice
Method:
1. Mix the soymilk with the lemon juice and set to one site to acidulate**
2. Place the greens in a steamer and steam over boiling water until tender. When cool enough to handle, squeeze out any liquid into the water in the saucepan that was used for steaming. Retain this water. Place the steamed and squeezed greens into a food processor and process until well chopped. Set to one side.
3. Heat the olive oil in a frying pan over medium heat. Saute the ginger and onion until the onion is translucent, and then add the garlic and saute for another minute.
4. Add the dry spices and cook off for a minute, stirring constantly.
5. Add the tofu and coat with the spices.
6. If the spices are sticking too much, add approx. 1/4 cup of the water used to steam the greens to moisten the pan. Repeat this whenever the ingredients are sticking.
7. Add the tomatoes and greens, and 1 cup of the water used to steam the greens. Turn the heat to medium-low and simmer for about 15 minutes. This is not a dry curry, so if there is not enough liquid, add more by the 1/4 cup to make a sauce.
8. Just before serving, stir through the acidulated soy milk (this adds creaminess and just a little acidic bite).
* Note: if you don't have Herbamare, you can use plain salt. The Herbamare is actually salt that has been mixed/ground with herbs. Yum.
** Interesting: Just like dairy milk does, if you add lemon juice to soy milk, it curdles a little and makes a kind of yoghurt-y texture and taste. It's really cool.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 5/5
Palak Tofu
Ingredients:
350g firm tofu (cubed - 1-1.5cm)
about 6 cups of greens - e.g. kale, spinach, rocket, etc
1 Tbsp ginger (minced)
1 Tbsp garlic (minced)
1/3 cup onion (finely diced)
1 tsp tumeric
1 Tbsp coriander
1 Tbsp cumin
1 tsp cinnamon
1 tsp Herbamare seasoning salt*
1 cup tomatoes (diced)
1 Tbsp olive oil
1/3 cup soy milk
1 Tbsp lemon juice
Method:
1. Mix the soymilk with the lemon juice and set to one site to acidulate**
2. Place the greens in a steamer and steam over boiling water until tender. When cool enough to handle, squeeze out any liquid into the water in the saucepan that was used for steaming. Retain this water. Place the steamed and squeezed greens into a food processor and process until well chopped. Set to one side.
3. Heat the olive oil in a frying pan over medium heat. Saute the ginger and onion until the onion is translucent, and then add the garlic and saute for another minute.
4. Add the dry spices and cook off for a minute, stirring constantly.
5. Add the tofu and coat with the spices.
6. If the spices are sticking too much, add approx. 1/4 cup of the water used to steam the greens to moisten the pan. Repeat this whenever the ingredients are sticking.
7. Add the tomatoes and greens, and 1 cup of the water used to steam the greens. Turn the heat to medium-low and simmer for about 15 minutes. This is not a dry curry, so if there is not enough liquid, add more by the 1/4 cup to make a sauce.
8. Just before serving, stir through the acidulated soy milk (this adds creaminess and just a little acidic bite).
* Note: if you don't have Herbamare, you can use plain salt. The Herbamare is actually salt that has been mixed/ground with herbs. Yum.
** Interesting: Just like dairy milk does, if you add lemon juice to soy milk, it curdles a little and makes a kind of yoghurt-y texture and taste. It's really cool.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 5/5
Wednesday, 22 October 2008
Zucchini and Mushroom Bake
This is a "diabetic-friendly", vegetarian recipe.
The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.
Zucchini and Mushroom Bake
Ingredients:
1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated
Method:
1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.
2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.
3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.
4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.
5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Serves: 4
Rating: 4
The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.
Zucchini and Mushroom Bake
Ingredients:
1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated
Method:
1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.
2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.
3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.
4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.
5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Serves: 4
Rating: 4
Saturday, 6 September 2008
Spinach and Mushroom in Creamy Tomato Sauce
An easy, homemade pasta sauce that's almost as easy as opening a jar!
Spinach and Mushroom in Creamy Tomato Sauce
Ingredients:
1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)
Method:
1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.
2. Add spinach and mushrooms and stir.
3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.
4. Serve over cooked pasta.
Serves: 4
Rating: 4
Spinach and Mushroom in Creamy Tomato Sauce
Ingredients:
1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)
Method:
1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.
2. Add spinach and mushrooms and stir.
3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.
4. Serve over cooked pasta.
Serves: 4
Rating: 4
Tofu Steaks
Some don't care for tofu, but cooked well it tastes great. This dish is great for a breakfast you want to linger over, and not just for vegetarians!
Tofu Steaks
Ingredients:
500g block firm tofu
2 tbsp olive oil
3 tsp soy sauce
2 cloves garlic
1 tomato, diced
handful button mushrooms, thinly sliced
Method:
1. Slice the tofu into 5mm slices. Heat the oil in a heavy based frying pan and fry tofu steaks until golden on one side. Drizzle soy sauce over tofu. Fry until crispy and turn over.
2. Crush garlic over tofu and spread tomato and mushroom over pan. Cook for a few minutes.
3. Using spatula, turn contents of pan over so mixed through, and cook for another few minutes.
Serves: 2+
Rating: 4
Tofu Steaks
Ingredients:
500g block firm tofu
2 tbsp olive oil
3 tsp soy sauce
2 cloves garlic
1 tomato, diced
handful button mushrooms, thinly sliced
Method:
1. Slice the tofu into 5mm slices. Heat the oil in a heavy based frying pan and fry tofu steaks until golden on one side. Drizzle soy sauce over tofu. Fry until crispy and turn over.
2. Crush garlic over tofu and spread tomato and mushroom over pan. Cook for a few minutes.
3. Using spatula, turn contents of pan over so mixed through, and cook for another few minutes.
Serves: 2+
Rating: 4
Tuesday, 10 June 2008
Twice-baked gruyere souffles with rich tomato sauce
Beat chefs at their own game and whip up these fancy cheese souffles. They are twice baked so you can't go wrong with them.
Be warned, this dish is CERTAINLY not for those in a hurry. Prep time is about 30 mins, and actual cooking time is 85 mins
Twice-baked gruyere souffles with rich tomato sauce
Ingredients:
1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
125ml (1/2 cup) white wine
2 x 425g cans diced tomatoes
2 tsp chopped fresh rosemary
125ml (1/2 cup) water
Melted butter, to grease
60g butter
50g (1/3 cup) plain flour
375ml (1 1/2 cups) milk
Pinch of white pepper
4 eggs, separated
80g (1 cup) coarsely grated gruyere
80ml (1/3 cup) pouring cream
Rocket leaves, ends trimmed, to serve
Method:
1. Heat the oil in a medium saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until soft. Add the wine and cook until almost all of the wine evaporates. Add the tomato, rosemary and water. Season with salt and pepper. Cook, stirring occasionally, for 30 minutes. Set aside for 10 minutes to cool slightly. Transfer to the bowl of a food processor and process until smooth.
2. Preheat oven to 200°C. Brush six 180ml-capacity ovenproof ramekins with melted butter to grease. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Remove from heat. Gradually add the milk, whisking constantly until smooth.
Place the pan over medium heat and bring to the boil, stirring constantly, for 1-2 minutes until mixture thickens. Season with salt and white pepper. Set aside for 5 minutes to cool slightly. Whisk in the egg yolks and three-quarters of the gruyere.
3. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to gently fold the egg whites into the gruyere mixture. Spoon the mixture among the prepared ramekins.
4. Place the ramekins in a baking dish. Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Bake in oven for 15-20 minutes or until puffed. Set aside for 20 minutes to cool (the souffles will deflate).
5. Pour the tomato sauce over the base of a 30 x 20cm baking dish. Turn out the souffles and place, upside down, in the dish. Pour over the cream and sprinkle with remaining gruyere. Bake for 20 minutes or until gruyere melts and souffles are puffed.
6. Spoon tomato sauce among serving dishes. Top with souffles and rocket. Serve immediately.
Source: Australian Good Taste - June 2007 , Page 90
Serves: 6
Rating: 4.5
Be warned, this dish is CERTAINLY not for those in a hurry. Prep time is about 30 mins, and actual cooking time is 85 mins
Twice-baked gruyere souffles with rich tomato sauce
Ingredients:
1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
125ml (1/2 cup) white wine
2 x 425g cans diced tomatoes
2 tsp chopped fresh rosemary
125ml (1/2 cup) water
Melted butter, to grease
60g butter
50g (1/3 cup) plain flour
375ml (1 1/2 cups) milk
Pinch of white pepper
4 eggs, separated
80g (1 cup) coarsely grated gruyere
80ml (1/3 cup) pouring cream
Rocket leaves, ends trimmed, to serve
Method:
1. Heat the oil in a medium saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until soft. Add the wine and cook until almost all of the wine evaporates. Add the tomato, rosemary and water. Season with salt and pepper. Cook, stirring occasionally, for 30 minutes. Set aside for 10 minutes to cool slightly. Transfer to the bowl of a food processor and process until smooth.
2. Preheat oven to 200°C. Brush six 180ml-capacity ovenproof ramekins with melted butter to grease. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Remove from heat. Gradually add the milk, whisking constantly until smooth.
Place the pan over medium heat and bring to the boil, stirring constantly, for 1-2 minutes until mixture thickens. Season with salt and white pepper. Set aside for 5 minutes to cool slightly. Whisk in the egg yolks and three-quarters of the gruyere.
3. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to gently fold the egg whites into the gruyere mixture. Spoon the mixture among the prepared ramekins.
4. Place the ramekins in a baking dish. Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Bake in oven for 15-20 minutes or until puffed. Set aside for 20 minutes to cool (the souffles will deflate).
5. Pour the tomato sauce over the base of a 30 x 20cm baking dish. Turn out the souffles and place, upside down, in the dish. Pour over the cream and sprinkle with remaining gruyere. Bake for 20 minutes or until gruyere melts and souffles are puffed.
6. Spoon tomato sauce among serving dishes. Top with souffles and rocket. Serve immediately.
Source: Australian Good Taste - June 2007 , Page 90
Serves: 6
Rating: 4.5
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
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
Monday, 7 April 2008
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
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
Saturday, 5 April 2008
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
Sunday, 30 March 2008
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
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
Corn and Polenta Pancakes with Tomato Salsa
This recipe is so easy and it tastes great. People with arthritis should be careful eating the Salsa as the balsamic vinegar and tomatoes may be a problem if experiencing a flare-up.
Corn and Polenta Pancakes with Tomato Salsa:
Ingredients:
Tomato Salsa:
2 ripe tomatoes
1 cup frozen broad beans (if you've never tried these, you should!)
2 Tbsp chopped fresh basil
1 small Lebanese cucumber, diced
2 cloves garlic, crused
1.5 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Corn and Polenta Pancakes:
3/4 cup self-raising flour
3/4 cup fine polenta
1 cup milk
310g can corn kernels
Salt and pepper, to taste
olive oil, for frying
Method:
1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel away the skin from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 mins. Drain and rince under cold water. Remove the skins. Put the beans into a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.
2. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the batter is too dry. Season with salt and pepper to taste.
3. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9cm pancakes. Cook for 2 mins each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.
NOTE: you can just dice the tomato as it is, rather than blanching and peeling it, if you prefer.
Serves: 2-3
Rating: 4
Corn and Polenta Pancakes with Tomato Salsa:
Ingredients:
Tomato Salsa:
2 ripe tomatoes
1 cup frozen broad beans (if you've never tried these, you should!)
2 Tbsp chopped fresh basil
1 small Lebanese cucumber, diced
2 cloves garlic, crused
1.5 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Corn and Polenta Pancakes:
3/4 cup self-raising flour
3/4 cup fine polenta
1 cup milk
310g can corn kernels
Salt and pepper, to taste
olive oil, for frying
Method:
1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel away the skin from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 mins. Drain and rince under cold water. Remove the skins. Put the beans into a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.
2. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the batter is too dry. Season with salt and pepper to taste.
3. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9cm pancakes. Cook for 2 mins each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.
NOTE: you can just dice the tomato as it is, rather than blanching and peeling it, if you prefer.
Serves: 2-3
Rating: 4
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