Vegetables

Tasty Potato Cakes

Ingredients

3 eggs

125ml milk

2 tablespoons olive oil

2 spring onions, chopped

2 teaspoons lemon juice

60g powdered potato

40g plain flour

½ teaspoon baking powder

Method

Combine ingredients in a bowl. Heat a greased flat pan. Place tablespoonfuls of mixture onto the pan and flatten to desired thickness with the back of a spatula. Cook until golden brown.

Kheer

Kheer is a very tasty Indian dish with a rice base. Great as a side dish or as a snack.

Ingredients

2 cups coconut milk

2 cups milk

3 tablespoons sugar

½ cup Basmati rice

¼ cup raisins

½ teaspoon ground cardamom

¼ cup slivered almonds, toasted

¼ cup chopped pistachio nuts

Method

Simmer coconut milk, milk, basmati, and sugar in a large saucepan until rice is tender, about 20 minutes.

Add raisins, and cardamom, and cook for a few more minutes. Serve with almonds and pistachios as garnish.

Mashed Potatoes with Watercress and Spring Onions

Ingredients

2 large bunches watercress, thick stems trimmed

3 kg potatoes, peeled and cut into 50cm pieces

1½ cups whole milk

½ cup butter

¼ cup olive oil

2 bunches spring onions, chopped

Method

Blanch watercress, drain, and pat dry. Chop finely.

Cook potatoes in large pot of boiling salted water until tender. Drain and spread on a flat tray to allow steam to evaporate.

Heat milk, add butter, and oil to potatoes; mash until almost smooth. Stir in spring onions and watercress. Season with salt and pepper.

Potato Chicken Balls

Ingredients
2 cups stiff mashed potatoes

2 cups finely shredded chicken

1 cup  shredded cheddar cheese

?  cup mayonnaise

1 egg, beaten

1 teaspoon mustard

¼ teaspoon pepper

2 or 3 tablespoons flour

Method
Combine potatoes, chicken, cheese, mayonnaise, egg, mustard and pepper, and mix well. Add flour slowly and adjust quantity to make mixture stiff. Form balls about 2.5cm and roll in breadcrumbs.
Bake at 180C for 30 to 40 minutes, serve hot.

We haven’t tried it but imagine chicken balls could also be deep fried.

Chinese Mixed Pickles

Ingredients for Pickling Liquid

3 cups sugar

3 cups white vinegar

1½  cups water

1½ teaspoons salt

Ingredients for Pickles 

3 large carrots, julienne

1 large Chinese white radish, cut into thin strips

1 large cucumber, seeded an cut lengthways, then into strips

4 stalks celery, sliced thinly

8 shallots, sliced diagonally

10cm ginger, sliced thinly

1 large red capsicum, sliced thinly

1 large green capsicum, sliced thinly

Method For Pickling Liquid 

Combine all ingredients in a large saucepan. Bring to the boil, then allow to cool.

Method For Pickles

Fill a large saucepan with water and bring to the boil. Add vegetables, then remove saucepan from heat. Allow vegetables to stand for two minutes, then drain.

Spread vegetables out onto kitchen paper for several hours.

Pack vegetables firmly into clean jars with lids. Pour Pickling Liquid into jars until vegetables are completely covered. Cover jars tightly. Store in refrigerator at least 1 week before using.

Barbecued Mushrooms

Ingredients

large portobello, or other large mushrooms

crushed garlic

freshly ground black pepper

worcestershire sauce

salt

grated cheese

Method

Clean mushrooms, remove stalks, and dry with paper towel. Combine mushroom stalks, garlic, salt, and worcestershire sauce. Spoon into centre of each mushroom. Sprinkle each mushroom with grated cheese and black pepper. Cook slowly on edge of grill until cheese has melted.

Teriyaki and Sesame Roast Mushrooms

Ingredients

4 large swiss brown mushrooms

½ cup thick teriyaki marinade

2 tablespoon sweet chill sauce

2 tablespoon sesame sauce

Method

Place mushrooms onto a greased baking tray, roast for 20 minutes turning twice. Sprinkle with sesame seeds, serve with garden salad.

Tip

Don’t wash mushrooms as they will absorb water.

Crispy Spiced Potatoes

Ingredients

4 medium potatoes, peeled and chopped

1 tablespoon oil

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon paprika

½ teaspoon sea salt

freshly ground black pepper

2 tablespoons chopped chives

Method

Parboil potatoes for 5 minutes or until just tender. Drain well. Place oil in a baking tray and heat at 200C for 5 minutes. Add potatoes and remaining ingredients, toss to coat.

Return to oven and bake for 40 to 45 minutes turning occasionally until potatoes are crispy and golden.

Serve in individual bowls topped with a sprinkling of chives.

Zucchini and Carrot Bake

Ingredients

5 zucchini

2 carrots, grated

1 brown onion, halved and sliced thinly

1 cup self raising flour, sifted

5 eggs, lightly beaten

½ cup light extra virgin olive oil

1 cup grated tasty cheese

8 small trussed tomatoes to serve

Method

Preheat oven to 180C. Grease a 22cm cake pan.

Combine zucchini, carrot, and onion in a bowl. Add flour, eggs, oil, and cheese. Season and stir until well combined.

Pour mixture into cake pan and bake for 50 minutes, or until a skewer inserted into the centre comes out clean.

Place tomatoes onto a lined baking tray and spray with oil. Place tomatoes into the oven over the dish for the last 15 minutes of cooking.

Mushrooms stuffed with Cream Cheese

Ingredients

200g cream cheese, softened

3 green shallots, thinly sliced

1 clove garlic, crushed

½ red capsicum, diced

1 tablespoon chopped fresh chives

2 tablespoons chopped sun dried tomatoes

6 large flat mushrooms, stems removed

1 tablespoon grated parmesan

1 egg

2 tablespoons milk

2 cups fresh breadcrumbs

olive oil spray

Method

Preheat oven to 180C. Lightly grease a baking tray with olive oil spray.

Combine cream cheese, green shallots, garlic, capsicum, chives, and sun dried tomatoes in a bowl, mix until well combined. Spoon mixture evenly onto the centre of each mushroom.

Sprinkle with parmesan and season with salt and pepper.

Whisk egg and milk together. Dip mushrooms into egg mixture, then coat well in breadcrumbs. Spray with olive oil and bake for 15 minutes until golden.

Curried Vegetable Parcels

Ingredients

1 small piece of broccoli, chopped

1 medium carrot

1 medium zucchini, chopped

15g butter

1 medium onion, chopped

1 clove garlic, crushed

1 teaspoon curry powder

1 teaspoon plain flour

1/3 cup coconut cream

¼ cup water

1 tablespoons raisins

8 sheets filo pastry

30g butter, extra

Hollandaise Sauce Ingredients

¼ cup white vinegar

2 fresh parsley stems

2 egg yolks

125g butter

1 tablespoon coriander

Hollandaise Sauce Method

Combine vinegar, parsley, and bat leaf in a small saucepan. Bring to the boil and simmer until liquid is reduced to about 2 tablespoons. Strain, reserve liquid, and cool to room temperature.

Combine egg yolk and vinegar mixture in a small bowl over simmering water, whisk until thick. Stir in coriander.

Method

Boil or steam broccoli, carrot, and zucchini until tender, then drain. Heat butter in a small saucepan, add onion, and garlic. Stir over a medium heat for about 2 minutes. Add curry powder and flour, and stir over medium heat for about 1 minute. Remove from heat and stir in coconut milk and water, return to medium heat and stir for 3 minutes until mixture boils and thickens. Stir in vegetables and raisins; allow to cool to room temperature.

Brush 1 sheet of pastry with a little extra butter, place another sheet on top and brush with a little more butter. Fold in half. Place about 3 level tablespoons of vegetable mixture onto pastry. Tuck end in and roll up pastry. Repeat with remaining pastry and vegetable.

Place vegetable rolls on a greased oven tray. Bake in a moderate oven for about 25 minutes or until lightly browned. Spoon hollandaise sauce evenly over parcels. Grill for about 2 minutes or until lightly browned.

Asparagus Squares

Ingredients

2 cups marrow

1 onion, chopped finely

4 eggs

1½ cups grated cheddar

salt and pepper

1 cup self raising flour

1 can asparagus

¼ cup asparagus water

Method

Place the marrow and onion into a bowl, mix in eggs and seasoning. Add flour, drained chopped asparagus, mix well to combine, gradually add the ¼ cup asparagus water and mix. Place the mixture into a greased 20 cm square cake tin, sprinkle with cheese, and cook at 200C for 25 mins or until evenly browned and firm to touch. Leave to stand for about 5 mins before cutting into squares.

Artichokes with Warm Peppery Vinaigrette

Ingredients

2 medium globe artichokes

2 tablespoons lemon juice

Peppery Vinaigrette Ingredients

1 small red pepper, sliced

1/3 cup extra virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1 teaspoons cracked black peppercorns

½ teaspoon sugar

Peppery Vinaigrette Method

Add pepper to small saucepan of boiling water, drain immediately and combine with remaining ingredients. Heat without boiling.

Method

Trim stems from artichokes, discard any tough outside leaves. Shorten outside leaf tips with scissors. Add juice to large saucepan of boiling water. Simmer for about 30 minutes or until leaves of artichokes pull away easily. Drain well; cut artichokes in half and place on serving plates. Serve with peppery vinaigrette.

Barbecued Spring Vegetables

Ingredients

3 lebanese eggplants

1 medium red capsicum

1 medium yellow capsicum

1 red onion, cut into thin wedges

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

salt and pepper

Method

Cut eggplant and capsicum into 2cm pieces. Place in a bowl with onions. Combine oil, juice, and salt and pepper, whisk, and pour over vegetables and toss.

Preheat barbecue plate on medium-high, add vegetables, cook tossing every two minutes for 10 minutes or until tender. Serve at room temperature.

Lemon Zucchini

A very simple yet elegant and fresh tasting zucchini with a lemon tang. Makes a nice entree for a dinner or just as a side vegetable.

Ingredients

4 large zucchini

1 tablespoon extra virgin olive oil

1 lemon rind, grated

Method

Trim zucchini. Heat oil in a pan over medium heat and cook zucchini for 5 to 7 minutes. Add lemon rind to zucchini and cook until well combined. Season with salt and pepper. Serve with a small garden salad.

Glazed Pumpkins with Honey and Ginger Vegetables

Ingredients

4 small golden nugget pumpkins

1 tablespoon extra virgin olive oil

250g baby squash, sliced

1 medium carrot, sliced

1 medium onion, coarsely chopped

16 spears of fresh asparagus, chopped

Honey and Ginger Glaze

½ cup honey

1 tablespoon grated fresh ginger

2 tablespoons lemon juice

1 teaspoon curry powder

Method

Cut a lid from each pumpkin, scoop out seeds and brush inside and outside with olive oil. Place pumpkins on an oven tray, top with oiled lids, and bake in a moderate oven for 30 minutes. Alternatively, microwave on high for 15 minutes.

Boil, steam, or microwave squash, onion, carrot, and asparagus until tender. Mix well and spoon mixture into hot pumpkins.

Honey and Ginger Glaze

Combine all ingredients in a small saucepan, stir over heat without boiling until mixture is well combined.

Tomato, Zucchini, and Capsicum Gratin

This recipe makes a great entree for a dinner

Ingredients

olive oil cooking spray

125g feta cheese, crumbled

2 tablespoons oregano leaves, chopped

½ cup fresh multigrain bread crumbs

1 teaspoon extra virgin olive oil

6 tomatoes, cut into 5mm (¼ inch) slices

2 zucchini, thinly sliced diagonally

1 red capsicum, halved and thinly sliced

Method

Preheat oven to 200C (400F) Lightly spray a 22cm baking dish with oil. Place feta, oregano,, and pepper into a small bowl and set aside.

Place breadcrumbs into a small bowl, drizzle with with oil, toss well to lightly coat breadcrumbs in oil, and set aside.

Arrange half the tomatoes over base of baking dish, overlapping slices slightly. Sprinkle with half the feta mixture. Top with zucchini, half the capsicum, and remaining slices of tomatoes. Add remaining capsicum and feta mixture. Sprinkle breadcrumbs evenly over top, and lightly spray with oil. Bake 40 to 45 minutes. Serve on an iceberg lettuce cup.

Romesco Sauce

Ingredients

¼ cup slivered almonds

2 thin slices of French/Italian bread

2 garlic cloves

3 roasted capsicum

¼ cup extra virgin olive oil

2 tablespoons sherry

cayenne pepper

Method

Toast almonds in a dry pan and set aside. Add bread slices to the skillet and toast each side until golden, cool and break into pieces. Place almonds and bread into a food processor. While running, drop garlic in one clove at a time. Pulse the processor until the ingredients are finely chopped. Add the peppers, oil, vinegar, and cayenne. Process to a thick paste. Refrigerate if using as a dip.

Serve with vegetables

Roasted Pepper Tapas

Ingredients

1 jar roasted peppers

500g goat cheese

¼ cup medium extra virgin olive oil

2 tablespoons capers

6 sardines, canned cooked

Method

Rinse peppers and pat dry with paper towels. Remove the tops and bottoms, and cut up one side and open the pepper to lay flat. Place about 2 tablespoons of goat cheese at one end of a pepper and roll it up. Repeat with all the peppers. Place all the rolled peppers on a plate and top with sardines. Drizzle with the olive oil and sprinkle with capers.

Roasted Corn with Basil

Ingredients

4 ears of fresh corn, reserve leaves

¼ cup extra virgin olive oil

a small handful of fresh basil leaves

salt

Method

Preheat oven to 200C (400F) Drizzle corn with olive oil and spread basil leaves on top, salt to taste. Wrap corn in reserved leaves and tie with string, place on a baking tray.

Bake for 10 to 15 minutes.

Variation: Add some garlic to the olive oil.

Olive Oil Table Spread

Margaret Chidgey, editor of the journal of the Australian Olive Association

Use this spread as you would normally use butter.

500g butter or margarine

1 ½ cups of light flavoured extra virgin olive oil (Make sure it is fairly light-flavoured oil, otherwise the oil will overwhelm the butter taste)

Method

Beat the butter in a food processor or mixer until softened, then gradually add the olive oil. When it is all completely blended, it will be quite pourable. Pour it into containers and put lids on, then store them in the fridge. The spread will harden when it is cold.

Variations:You can add some milk to make it go a bit further — up to ¼ cup. We make winter and summer blends too. The recipe above is for winter. In summer I use only 1 cup of olive oil, because the spread becomes too soft when it is left out in warm weather.

Butternut Squash Gratin with Dates and Pistachios

Ingredients

1 butternut squash

1½ tablespoons flour

2 tablespoons fresh thyme

1 teaspoon salt

¼ cup extra virgin olive oil

Ingredients for topping

2 tablespoons olive oil

3 shallots, chopped

2/3 cup unsalted, chopped pistachios

juice of a lemon

6 dates, pitted and chopped

¼ teaspoon cinnamon

salt and pepper

Method

Preheat oven to 180C (350F) Peel squash and cut into 1cm cubes. Sprinkle with flour, thyme, salt and coat well. Grease baking dish with oil. Place coated squash in dish and drizzle with remaining oil. Bake for 35-40 minutes until tender. While squash is baking, prepare topping.

Heat oil in pan. Cook shallots until soft, add remaining ingredients except cinnamon and lemon juice, and cook for 5 minutes or so. Top with cinnamon and lemon juice.

Remove squash from oven, spread topping over dish and return to oven for 10-15 minutes. Serve hot.

Roasted Asparagus with Lemon Olive Oil Mayonnaise

Ingredients for mayonnaise

2 large egg yolks, at room temperature

1 tablespoon lemon juice

¼ teaspoon salt

black pepper

½ cup extra virgin olive oil

½ cup lemon olive oil

1 tablespoon cool water

Lemon olive oil

Place a cup of olive oil into a saucepan and bring it to just below a simmer. Wash a lemon and use a zester or small paring knife to gently cut away small slivers of the lemon rind. Be sure not to get any of the white part as this will make your end product quite bitter.

Drop the lemon peels into the pot and allow it to almost simmer for 10 minutes. The more lemon peels you put in, the stronger the taste of lemon will be. A good number of inch-long strips of lemon rind would be three to four, but if you want it stronger, you may need six to seven.

Remove the oil from the heat and set it aside to cool. Pour the cooled oil into a jar for storage.

Ingredients for asparagus

1 kg asparagus

salt

black pepper

1 tablespoon extra virgin olive oil

1 tablespoon lemon olive oil

Method for mayonnaise

Place egg yolks, lemon juice, salt, and pepper in a food processor and mix for a few seconds. Combine the oils together, then with the processor running, drizzle the oil through the feed tube very slowly, then add the water. If the mayonnaise is too thick, add a little extra water. Transfer to a serving bowl.

Method for asparagus

Preheat oven to 200C (400°F) Line two baking sheets with baking paper. Remove the woody ends of each stalk. Place stalks on the baking sheets in a single layer. Season with salt and pepper. Mix the oils together and drizzle on the asparagus. Bake until the stalks brown and the tips start to char, about 10 minutes.

Serve warm or at room temperature.

Oven Dried Tomatoes

Ingredients

1kg roma tomatoes, cut into bite sized pieces

1 teaspoon olive oil

¼ teaspoon balsamic vinegar

1 teaspoon lemon juice

¼ teaspoon fresh chopped parsley

1 teaspoon chopped rosemary

dried pepper flakes

salt and pepper to taste

Method

Mix together all ingredients and cover tomatoes. Refrigerate for 2 hours or more.

Spread tomatoes on a baking sheet and bake on lowest oven temperature. 100C (200F) Oven dry for 14 to 16 hours.

For a rustic sauce: Use a splash of the juice from good quality Kalamata olives, and a good sprinkle of salt and sugar, then blend them up with a few oven dried tomatoes. 

Cauliflower and Broccoli Gratin

Ingredients

½ medium cauliflower, cut into florets

1 head broccoli, cut into florets

2 tablespoons cornflour mixed with 2 cups milk

2 tablespoons grated cheese

pinch nutmeg

¼ cup fresh breadcrumbs

2 tablespoons grated parmesan cheese

Method

Microwave or steam vegetables for 6-8 minutes or until tender and place in an ovenproof dish.

Heat cornflour mixture until thickened. Add cheese and nutmeg and pour over vegetables. Top with breadcrumbs and Parmesan cheese.

Grill for 3-4 minutes until golden brown or bake in a moderate oven for 15-20 minutes.

Serves 6.

Pumpkin with Honey

Ingredients

300g butternut pumpkin, peeled and cut roughly

2 tablespoons honey

½ cup orange juice

½ teaspoon ginger, freshly grated

Method

Place pumpkin in an ovenproof dish. Combine honey, orange juice and ginger and pour over pumpkin.

Microwave on HIGH (100%) for 3 to 5 minutes or bake in oven at 180?C for 35-45 minutes, or until tender. Pumpkin should be just cooked and not too soft.

Serves 4.

Variation

Substitute sweet potato or sliced carrots for pumpkin.

Barbecue Vegetables

Ingredients

1 tablespoon olive oil

1 tablespoon lemon juice

1 large red onion, cut into wedges

3 large mushrooms, sliced thickly

3 small eggplants, halved lengthways

3 small zucchinis, halved lengthways

1 red capsicum, seeded and cut into strips

3 yellow squash, halved

3 firm ripe tomatoes, cut into thick slices

olive oil

Method

Combine oil and juice in a small bowl and brush onto vegetables. Heat barbecue to medium hot and cook vegetables on both sides until brown.

Serves 6.

Crispy Baked Potatoes

Ingredients

3 large potatoes, sliced thickly, reserve skins

60g butter

ground nutmeg

2 large egg yolks

¼ cup whipping cream

2 tablespoons butter, melted

Method

Preheat oven to 200C. Place potato slices on baking sheet and bake until tender, about 20 minutes. Increase oven temperature to 220C.

Butter 20cm square baking dish.

Place potato slices in a bowl. Combine ¼ cup butter ,nutmeg, salt and pepper, egg yolks, then whipping cream. Spoon over potatoes. Cut potato skins into strips. Place on baking sheet. Pour 2 Tablespoons melted butter over skins; toss well. Bake potatoes and potato ?skins until potatoes are golden and skins are crisp, about 10 minutes.

Corn Pudding

Ingredients

2 cups carnation milk or thin cream

2 cups tinned corn

2 tablespoons melted butter

2 teaspoons sugar

1 teaspoon salt

¼ teaspoon pepper

3 eggs, beaten

Method

Add the milk, corn, butter, sugar and seasonings to the eggs.  Pour into a well greased casserole and bake in a moderate oven for about 45 minutes or ?until the pudding is set.  Insert a skewer into the centre of the pudding and if it comes out clean the pudding is done.  For variety, add ¼ cup ?chopped green peppers or pimento, ½ cup minced ham or chopped mushrooms.

Honey Glazed Baby Carrots

Ingredients

500g small baby carrots

½ cup butter

1 tablespoon brown sugar

1 tablespoon honey

½ teaspoon cinnamon

¼ teaspoon nutmeg

fresh minced parsley and/or chives

Method

Wash carrots and chop parsley or chives.

In a medium skillet, melt butter.  Add brown sugar, honey, nutmeg and cinnamon, and mix together.  Add Carrots.  Cover and cook on medium low to medium heat for about 15 minutes, stirring occasionally.  When finished cooking, the carrots should be firm, not soft.

Remove from skillet and sprinkle with fresh parsley and/or chives.

Bulgar Pilaf with Dried Fruit and Nuts

Ingredients

60g

½ cup pitted prunes

1 cup coarse bulgur

2 tablespoon unsalted butter

½ teaspoon salt

¼ cup raisins

¼ cup blanched almonds, lightly toasted

2 tablespoon pine nuts, lightly toasted

plain yoghurt for serving

Method

Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried ?fruit. Cut in thin slices.

Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over ?medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a ?boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, ?cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.

Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

Advance preparation: You can make this several hours ahead, and reheat in a covered dish in a medium oven.

Serves: 6

Boston Baked Beans with Potato Cakes

For the beans

1 tablespoons olive oil

1?50g cubed pancetta

1 onion, finely chopped

2 cloves garlic, crushed

½ teaspoon hot paprika

1 tablespoon english mustard

1 teaspoon treacle

2 teaspoons worcestershire sauce

2 tomatoes, peeled and chopped

1 teaspoon brown sugar

1 teaspoon tomato puree

400g can haricot beans, drained

1 tablespoon chopped parsley, to garnish

For the meatballs

2 good quality pork sausages

1 tablespoon olive oil

For the potato cakes

350g desiree potatoes

2 spring onions, finely sliced

1 heaped teaspoon plain flour

1 large knob of butter

2 tablespoon olive oil

For the beans

Heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to ?crisp at the edges, then stir in the onion and garlic.

Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, worcestershire sauce, to taste, tomatoes, sugar, ?tomato puree and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency.  Season with sea salt ?and freshly ground black pepper

Meanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying ?pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through.

For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a ?mixing bowl. Add the spring onions, flour and half the butter.  Season with salt and freshly ground black pepper and mix well.  Divide into four equal ?balls and pat into flat rounds (use chefs’ ring for consistent shape).

Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or ?until golden-brown and cooked through.

To serve, float potato cakes on beans. Fried egg optional.

Hash Browns

Ingredients

800g pontiac or desiree potatoes, peeled

120g butter

Method

Boil potatoes until just done. Allow to cool, chop coarsely and season with salt and pepper.

Heat half the butter in a large frying pan and place 4 egg rings in the pan. Spoon the potato into the egg rings and press down firmly with a spatula. Cook on medium heat for about 5 minutes. Move egg ring now and then to make sure they are not sticking. Turn over and remove the egg rings and cook the other side for a few minutes. Add more butter if needed.

Serve hot

Vegetarian Roman Kebabs

Ingredients

1 french bread stick

300g mozzarella

3 firm roma tomatoes

¼ cup olive oil

1 teaspoon salt

1 tablespoon fresh oregano

salt and pepper

basil to garnish

Method

Cut bread into thick slices. Slice mozzarella and tomatoes. Combine oil and seasoning in a bowl and brush bread on both sides. Thread bread, mozzarella, and tomatoes onto skewers.

Place on a wire rack over a shallow baking pan. Bake for 5 to 6 minutes at 230C or until golden brown.

Serve hot and garnish with basil.

Vegetable Tortillas

Ingredients

1 tablespoon olive oil

2 onions, sliced thinly

1 clove garlic, crushed

3 or 40 spinach leaves, chopped

2 green capsicums

1 kg potatoes, cut into thin strips

olive oil for frying

6 eggs, beaten

3 tablespoons fresh parsley, finely chopped

Method

Heat oil in a pan and cook onions until soft. Add garlic and spinach and cook just to heat through. Chop capsicums roughly and place under a hot grill. When skin starts to blister remove from grill and when cool enough to handle, remove the skin and cut into thin strips.

Heat oil and deep fry potatoes until soft but not brown. Set aside.

Mix eggs and parsley add to the vegetables and toss to combine.

Heat a flat pan to moderately hot and grease with oil, and add enough of the mixture to cover the base. Cook for 2 or 3 minutes on each side until golden brown.

Serve hot.

Vegetable Bruschetta

Ingredients

1 red capsicum

1 zucchini, sliced thinly

1 onion, sliced thinly

1 tomato, sliced

2 tablespoons olive oil

2 teaspoons dijon mustard

1 baguette, cut into slices

1 clove garlic, crushed

10 green olives, thinly sliced

basil to garnish

Method

Preheat grill to high. Spread vegetables evenly over the base of a flat grilling tray. Mix together oil, garlic, and mustard, and drizzle over vegetables. Grill for 3 or 4 minutes on each side. Keep warm.

Toast bread and top with vegetables. Garnish with basil

Oven Baked Potatoes with Sour Cream

Ingredients

Use large potatoes

Scrub skins but do not peel. Coat potatoes with butter and wrap each potato in aluminium foil. Bake at 180C for about an hour or until done.

Sauce

1 cup thick sour cream mixed with grated onion, salt and pepper.

Serve in foil with sauce

Leeks in Orange Tarragon Vinaigrette

Ingredients

4 small leeks

1 medium orange

Ingredients for Orange Vinaigrette

½ cup olive oil

1 tablespoon white vinegar

3 tablespoon grated orange rind

2 tablespoons orange juice

1 clove garlic

2 teaspoons chopped, fresh, tarragon

Method for Orange Vinaigrette

Cut leeks diagonally into 3cm pieces. Boil or steam until tender. Allow to cool.

Remove rind from orange and cut into fine strips.

Serve the leeks in orange vinaigrette topped with rind.

Method

Combine oil, vinegar, rind, and juice in a small bowl. Whisk in garlic and tarragon.

Serve on a bed of rice.

Pea and Carrot Layered Terrine

You will need 680g cups of fresh peas for this recipe. Can be made 2 days ahead.

Ingredients

700g carrots, chopped

3 eggs, lightly beaten

½ teaspoon ground cumin

½ cup thickened cream

6 large silverbeet leaves

Pea Layer

680g shelled fresh peas

3 eggs, lightly beaten

½ cup thickened cream

Method for Vegetable layer

Boil or microwave carrots until soft, allow to cool. Blend carrot, egg, and cumin until smooth. Beat cream with an electric mixer until soft peaks form. Fold into carrot mixture.

Drop silverbeet into a pan of boiling water, drain and rinse under cold water, drain well.

Line a 11cm x 25cm pyrex loaf dish (6 cup capacity) with two thirds of the leaves, allowing leaves to overhand the edges of the dish. Spoon carrot mixture into prepared dish. Cover with remaining silverbeet.

Gently spoon pea layer over silverbeet. Fold in overhanging spinach leaves to cover.

Place dish in baking dish and add enough boiling water to come halfway up the side of the pyrex dish.

Bake in a moderate oven for about 1 ¾ hours, or until firm. Remove dish from baking dish and allow to cool to room temperature. Cover and refrigerate overnight.

Method for Pea layer

Boil or microwave peas until tender. Allow to cool and process eggs and peas to a paste. Beat cream in a small bowl with an electric mixer until soft peaks form, fold into pea mixture.

Refrigerate, then turn out and slice. Serve on a bed of mixed lettuce leaves.

Pea and Carrot Layered Terrine

You will need 680g cups of fresh peas for this recipe. Can be made 2 days ahead.

Ingredients

700g carrots, chopped

3 eggs, lightly beaten

½ teaspoon ground cumin

½ cup thickened cream

6 large silverbeet leaves

Pea Layer

680g shelled fresh peas

3 eggs, lightly beaten

½ cup thickened cream

Method for Vegetable layer

Boil or microwave carrots until soft, allow to cool. Blend carrot, egg, and cumin until smooth. Beat cream with an electric mixer until soft peaks form. Fold into carrot mixture.

Drop silverbeet into a pan of boiling water, drain and rinse under cold water, drain well.

Line a 11cm x 25cm pyrex loaf dish (6 cup capacity) with two thirds of the leaves, allowing leaves to overhand the edges of the dish. Spoon carrot mixture into prepared dish. Cover with remaining silverbeet.

Gently spoon pea layer over silverbeet. Fold in overhanging spinach leaves to cover.

Place dish in baking dish and add enough boiling water to come halfway up the side of the pyrex dish.

Bake in a moderate oven for about 1 ¾ hours, or until firm. Remove dish from baking dish and allow to cool to room temperature. Cover and refrigerate overnight.

Method for Pea layer

Boil or microwave peas until tender. Allow to cool and process eggs and peas to a paste. Beat cream in a small bowl with an electric mixer until soft peaks form, fold into pea mixture.

Refrigerate, then turn out and slice. Serve on a bed of mixed lettuce leaves.

Marinated Mushroom served on a bed of Lettuce

Ingredients

250g fresh button mushrooms

1 clove garlic

1 tablespoon french mustard

½ tablespoons worcestershire sauce

½ cup cider vinegar or lemon juice

Garnish

freshly ground black pepper

1 teaspoon chopped parsley

1 teaspoon chopped fresh chives

Method

Wipe the mushrooms clean with a damp cloth and place in a serving bowl. Combine crushed garlic in a small bowl with mustard, worcestershire sauce, vinegar or lemon juice, and beat well. Pour over mushrooms and marinate overnight in refrigerate.

Serve cold on a bed of lettuce.

Zucchini and Tomatoes

Ingredients

1kg tomatoes, skinned and chopped

1 onion, finely chopped

2 tablespoons butter

salt and pepper

500g zucchini, cut into 1cm cubes

1 tablespoon chopped parsley

Method

Brown onions in butter. Add tomatoes, and salt and pepper. Cook for 5 minutes and add zucchini. Simmer about 10 minutes.

Vegetarian Zucchini Burgers

Method

1 Cup TVP (textured vegetable protein) in 1 tbs cold water

2 tsp vegetarian beef flavouring

1 large zucchini, grated

1 large onion, grated

1 teaspoon soy sauce

1 teaspoon ginger

1 medium egg

Hamburger buns, lettuce, tomato, onions for garnish

Method

Mix TVP and water, add beef flavouring. add zucchini, onion, soy sauce, ginger and egg. Shape into patties. If patties don’t hold together add a small amount of plain flour. Refrigerate for an hour. Saute in frying pan or over the grill. Serve on toasted buns garnish with lettuce, tomato and onions.

Vegetarian Herb Omelette

Ingredients

2 eggs

salt and pepper to taste

1 tablespoon butter

2 tablespoons chopped fresh herbs (parsley, chives etc)

Method

Whisk eggs. Heat butter in pan. Pour eggs into pan and spread around. Sprinkle chopped herbs over surface. Fold omelette and serve

Vegetarian Bean Stew

Ingredients

400 g mushrooms, chopped

250 green beans, chopped

250 g broad beans

300 g can cannelloni beans

250 g can4 bean mix

3 tablespoons olive oil

2 carrots , diced

1 potato, diced

½ dried thyme

2 cloves garlic, crushed

1 glass red wine (optional)

2½ cups vegetable stock

salt and pepper to taste

Method

Heat oil in pan and gently cook mushrooms, carrot, green beans, and potato.

Add thyme, garlic, wine, stock, and seasoning. Simmer 15 minutes, or until vegetables are tender. Add other beans and and cook until heated.

Vegetable and Cheese Bake

Ingredients

1 large butternut pumpkin, in chunks

3 tablespoons olive oil

1 large cauliflower, cut into florets

360 g mushrooms

2 tablespoons fresh white breadcrumbs

2 tablespoons grated parmesan

sauce

2 tablespoons butter

30 g plain flour

300 ml milk

1 teaspoon mustard

100 grated cheddar

Method

Preheat oven to 200C

Bake pumpkin for 20 minutes or until tender.

Boil cauliflower for 5 minutes and drain.

Heat oil in large pan. Cook mushrooms for 1 minute. Add flour and cook a further two minutes. Gradually stir in milk. Simmer for 10 minutes. Remove from heat and add mustard and cheese.

Add cauliflower to pumpkin. Top with mushrooms and pour over sauce. Combine breadcrumbs with parmesan and sprinkle over dish. Bake 30 minutes.

Vegetable Bake

Ingredients

1 onion chopped

2 leeks, chopped

2 carrots julienne

1 red capsicum, sliced

500 g mixed root vegetables, finely chopp[ed (parsnip turnip, etc)

185 g mushrooms, roughly chopped

½ cup dry apple cider

2 teaspoon mixed herbs

salt and pepper

Method

Lay all the vegetables in a heatproof casserole dish and sprinkle over the seasoning. Cover and bake at 180C for 1 hour or more depending on doneness of vegetables.

Tomatoes Provencale

Ingredients

4 medium tomatoes

salt and pepper

1 tablespoon butter

½ cup breadcrumbs

1 clove garlic, chopped

Method

Halve tomatoes, place on a baking sheet, and sprinkle with salt and pepper. Melt butter and mix with breadcrumbs, salt and pepper, and garlic. Place equal quantities on each tomato half and grill until browned.

Tomato Zucchini and Cheese Casserole

Ingredients

1kg tomatoes, skinned and chopped

1 onion, finely chopped

2 tablespoons butter

salt and pepper

500g zucchini, cut into 1cm cubes

½ cup grated cheese

Method

Brown onions in butter. Add tomatoes, and salt and pepper. Transfer to a casserole dish. Sprinke with cheese and bake uncovered for 30 minutes.

Tomato and Chilli Tarts

Ingredients

4 sheets puff pastry

1 tablespoon olive oil

2 red onions cut in slithers

1 red chilli, seeds removed, sliced thinly

2 tablespoons tomato paste

salt and pepper to taste

3 tablespoons pine nuts

Method

Preheat oven to 220C Cut four 12cm circles from pastry sheets.

Heat oil in pan and cook onions on high for 10 minutes. Add chilli and cook a further minute. Add seasoning.

Spread tomato paste onto pastry circles leaving a 1cm border around the edge. This will allow the edges to rise higher than the base. Fill circles with onion mixture and to with pine nuts.

Bake for 12 to 15 minutes

Sweet Carrots

Ingredients

3 carrots

2 tablespoons butter

¼ cup brown sugar

1 tablespoon honey

¼ cup sweet sherry

Method

Slice carrots into strips. Cook until tender. Drain and place in a serving dish. Heat butter, sugar, honey, and sherry, and pour over carrots.

Sun Dried Tomatoes and Goats Cheese Bruschetta

Ingredients

450g sun dried tomatoes, chopped

2 tablespoons olive oil

1 clove garlic, chopped

2 teaspoons dried thyme

4 slices ciabatta

4 tablespoons tapenade

100 g soft goats cheese cut into large pieces

fresh parsley to garnish

Method

Spread tomatoes in a roasting dish, sprinkle with garlic and thyme, and cook in the oven for 10 minutes at 220C.

Toast bread both sides under the grill on high until browned. Spread slices with tapenade and top with goat’s cheese and tomatoes. Drizzle juice from pan and garnish with parsley.

Stuffed Aubergines

Ingredients

2 large aubergines

2 onion, chopped

4 tablespoons butter

2 cloves garlic, chopped

1 carrot grated

2 stalks celery

large handful parsley, chopped

1 large tomato, skinned and chopped

salt and pepper to taste

2 tablespoons uncooked rice

Method

Fry onions and garlic in butter until onion is transparent. Add carrot, mint, parsley, tomatoes, and salt and pepper. Cook gently for 20 minutes.

Cut the tops off the aubergines and careful scoop out the insides. Sprinkle insides with salt, chop roughly, and add to vegetables.

Add rice to vegetable mix.

Stuff aubergines with vegetable mix and place tops back on aubergines. Place in a casserole dish. Cover and cook for 90 minutes

Spinach Soup with Egg Rafts

Ingredients

2 tablespoons olive oil

2 tablespoons butter

250g spinach leaves

1.5 litres vegetable stock

250g cooked potatoes cut into chunks

1 egg beaten

1 teaspoon allspice

narrow french stick, not fresh, cut into 1cm slices

salt and pepper to taste

boiled eggs, halved, to garnish

Method

Heat oil and butter and fry potatoes for 1 minute. Add spinach and allspice and cook till spinach is soft.

Add stock, bring to the boil, and and simmer for 10 minutes. Leave to cool for 20 minutes.

Combine in a food processor until smooth. Season with salt an pepper.

Float boiled egg halves on top

Spicy Scalloped Potato

Ingredients

4 medium sized potatoes

salt and pepper to taste

2 tablespoons butter

1 cup warm milk

½ cup cheddar or tasty cheese

Method

Peel potatoes and slice thinly. Place into a casserole dish. Sprinkle with paprika. Pour on milk and season.

Dot with butter and bake covered for 30 minutes. Remove lid and bake a further 30 minutes or until brown on top

Scalloped Potatoes

Ingredients

4 medium sized potatoes

salt and pepper to taste

2 tablespoons butter

1 cup warm milk

1 onion, sliced thinly.

Method

Peel potatoes and slice thinly. Place into a casserole dish. Spread onion on top. Pour on milk and season.

Dot with butter and bake covered for 30 minutes. Remove lid and bake a further 30 minutes or until brown on top

Scalloped Potatoes with Sherry

Ingredients

4 medium sized potatoes

salt and pepper to taste

2 tablespoons butter

1 cup warm milk

½ cup sherry

Method

Peel potatoes and slice thinly. Place into a casserole dish. Sprinkle with paprika. Pour on milk and season.

Dot with butter and bake covered for 30 minutes. Remove lid and bake a further 30 minutes or until brown on top

Scalloped Potato with Cheese

Ingredients

4 medium sized potatoes

salt and pepper to taste

2 tablespoons butter

1 cup warm milk

½ cup cheddar or tasty cheese

Method

Peel potatoes and slice thinly. Place into a casserole dish. Spread cheese on top. Pour on milk and season.

Dot with butter and bake covered for 30 minutes. Remove lid and bake a further 30 minutes or until brown on top

Scalloped Potatoes with Gruyere

Ingredients

4 medium sized potatoes

salt and pepper to taste

2 tablespoons butter

1 cup warm milk

1 cup stock

½ cup gruyere cheese

Method

Peel potatoes and slice thinly. Place into a casserole dish. Sprinkle with paprika. Pour on stock and season.

Dot with butter and bake covered for 30 minutes. Remove lid, sprinkle with cheese, and bake a further 30 minutes or until brown on top

Scalloped Potatoes and Asparagus

Ingredients

4 medium sized potatoes

salt and pepper to taste

2 tablespoons butter

½ cup cream

400g can asparagus soup

Method

Peel potatoes and slice thinly. Place into a casserole dish. Pour on asparagus soup and cream, and season.

Dot with butter and bake covered for 30 minutes. Remove lid, sprinkle with cheese, and bake a further 30 minutes or until brown on top

Scalloped Potatoes with French Onion Soup

Ingredients

4 medium sized potatoes

salt and pepper to taste

2 tablespoons butter

¾ cup milk

1 packet french onion soup

Method

Peel potatoes and slice thinly. Place into a casserole dish. Sprinkle french onion soup, and pour on milk.

Dot with butter and bake covered for 30 minutes. Remove lid, sprinkle with cheese, and bake a further 30 minutes or until brown on top

Roman Kebabs

Ingredients

1 french stick

400g mozzarella

4 roma tomatoes

½ cup olive oil

1 tablespoon lemon juice

1 teaspoon oregano

salt and pepper to taste

flat leaf parsley to garnish

Method

Preheat oven to 230C. Soak 4 wooden skewers for 20 minutes.

Cut bread thickly. cut mozzarella into 12 slices. Slice tomatoes into quarters.

Mix oil, lemon juice, oregano and salt and pepper and brush onto bread. Place solid ingredients onto skewers and pour over remaining liquids.

Cook for 5 to 6 minutes turning once. Garnish with parsley

Roast Vegetables

Ingredients

2 eggplants

1 red capsicum

1 green capsicum

2 medium zucchinis

2 tomatoes, peeled

2 onions, sliced thinly

Method

Slice all vegetables thickly and coat in oil. Arrange in a roasting pan and sprinkle with onions.

Bake 15 minutes on 200C or until golden brown

You can be creative and add vegetable ideas of your own.

Ricotta Herb Dip with Garlic Bread

Ingredients

6 pitted green olives, finely chopped

1 tablespoon chopped tarragon

1 tablespoon chopped chives

1 tablespoon chopped mint

2 teaspoons finely chopped lemon rind

250 g ricotta cheese

4 tablespoons sun dried tomato paste

1 large multigrain baguette cut into thick slices

1 clove garlic crushed

Method

Combine olives, tarragon, chives, mint, lemon rind, and garlic and stir in the ricotta. Mix well

Add sun dried tomato paste and stir gently to create a marble effect. Spoon into serving dish.

Toast baguette slices and serve with ricotta dip.

Ratatouille

Ingredients

1 large green capsicum

1 large red capsicum

1 large onion, chopped

oil

1 large aubergine, diced

2 medium tomatoes, skinned

500g zucchini

1 tablespoon tomato paste

½ cup fresh basil

1 clove garlic, chopped

salt and pepper to taste

Method

Slice vegetable coarsely. Partly cook each vegetable separately and move each to a large pot when cooked. Each should take about 3 to 4 minutes. When each is done, add tomato paste, basil, and garlic and seasoning. Simmer gently with lid on for 20 minutes. Serve on its own or with roast meat.

Pumpkin Casserole

Ingredients

1kg cooked mashed pumpkin

salt and pepper

½ teaspoon each nutmeg, ginger, cinnamon

1 squeeze lemon juice

1 tablespoon melted butter

Method

Combine all ingredients. Spoon into a casserole dish and bake uncovered at 180C for 1 hour or until top is lightly brown.

Potato Pancakes (Latkes)

Ingredients

1kg potatoes (starchy potatoes like baking potatoes are best)

1 tablespoons self raising flour

1 egg, beaten

Method

Peel and grate potatoes into a bowl. Mix thoroughly.

Heat a small amount oil in a pan and drop in tablespoons of mixture and flatten with a spatula. Brown each side and remove to drain. Serve hot.

Potato Gratin

Ingredients

1 kg potatoes, sliced
300ml cream
90g parmesan cheese
125g tallegio cheese, sliced
2 tablespoons butter
5 spring onions

Method

Heat the oven to 220 ºc or gas mark 6

Cook the potatoes in salted water for 5 mins and drain well

Place potato slices in an ovenproof dish.

Pour on cream and add half the parmesan and toss well and season

Arrange the taleggio slices over the top.  Cover with foil and cook for 20 25 mins.

Heat the oil and fry the onions and garlic for 2 -3 mins until just starting to soften, but so they retain their colour.

Remove foil and stir in the onions and sprinkle with the rest of the parmesan.

Leave uncovered and cook for a further 10 -15 mins until bubbling and golden brown.

Peppers Stuffed with Macaroni and Sour Cream

Ingredients

6 green peppers (capsicum)

2 cups cooked macaroni

1 egg

1 cup sour cream

2 teaspoons mustard

1 small onion, grated

125g grated cheddar

Method

Cut tops off peppers, remove insides, and boil for 3 minutes in salted water.

Stand peppers in baking dish. Fill each with half the macaroni.

Mix together, onion, mustard, egg, cream, and salt. Fill peppers and add remaining macaroni.

Bake at 180C for 30 minutes

Noodles with Broccoli

Ingredients

250g dried noodles. The white ones used in stir-fry

3 tablespoons olive oil

1 tablespoon ginger, grated

2 red chillies without seeds

4 cloves garlic, crushed

2 onions in chunks

300 ml vegetable stock

3 tablespoons apple cider vinegar

650 broccoli cut into florets

300g carrots julienne

Method

Cook noodles according to packet directions.

Heat oil in wok and fry ginger and chillies for 1 minute. Add onions and garlic and cook a further 5 minutes.

Add stock and vinegar, reduce heat and cook uncovered for 8 minutes. Add carrots and broccoli, cover and simmer for 4 minutes. Stir in cooked noodles and combine

Mushrooms Zucchini and Onions

Ingredients

2 tablespoons butter

3 medium zucchini, sliced finely

300g mushrooms

2 medium onions, sliced

2 cloves garlic, chopped

salt and pepper to taste

Method

Fry onions in pan, add garlic, cook until onion is soft. Add zucchini and cook for 3 minutes.

Variation: Add a tablespoon of plain flour and half a cup water or stock to make a stunning gravy.

Mushrooms with Zucchini

Ingredients

2 tablespoons butter

3 medium zucchini, finely sliced

300g mushrooms

½ cup white wine

2 tablespoons yoghurt

salt and pepper

parsley, chopped

Method

Sauté zucchini in a hot pan with butter for two minutes. Add mushrooms, then add white wine. Stir for 3 minutes. Add yoghurt and stir. Sprinkle with parsley to serve.

Mushrooms on Muffins

Ingredients

500 g of mushrooms, chopped

2 tablespoons olive oil

2 tablespoons butter

1 clove garlic, crushed

3 tablespoons fresh parsley, chopped

3 tablespoons chopped chives

2 tablespoons balsamic vinegar

4 tablespoons soft cheese, grated

6 wholemeal english muffins

Method

Heat olive oil in pan and sautee mushrooms for 5 minutes. Set aside. Heat butter in pan and fry garlic gently for 1 minute.

Return mushrooms to pan, add remaining ingredients and cook for a minute.

Toast muffins, spread with cheese, and spread with mushroom.

Linguine with Leeks

Ingredients

500g fresh linguine

500g leeks sliced

300g mushrooms, sliced

2 bay leaves

3 tablespoons butter

45g plain flour

2 cups full cream milk

2 tablespoons fresh chives

spring onions to garnish

salt and pepper to taste

Method

Cook leeks, mushrooms, and bay leaves in a saucepan simmering for 10 minutes or untill done. Put aside.

Melt butter in a saucepan, add flour and cook gently for 1 minute. Remove from heat and gradually stir in milk. Simmer again for two minutes. Add reserved vegetable and heat through.

Cook pasta as per packet directions and combine with sauce.

Island Rice

Ingredients

1 green capsicum

6 shallots

3 cups cooked basmati rice

1 tablespoon soy

125 salted peanuts

½ cup chopped pineapple

1 tablespoon coriander

Method

Heat oil and fry capsicum and onions for two minutes. Add remaining ingredients and toss well.

Hot Potato Salad

Ingredients

1kg potatoes

½ teaspoon salt

3 rashers bacon, chopped

½ cup french dressing

tablespoon chopped parsley

1 teaspoon mustard

1 clove crushed garlic

Method

Peel and dice potatoes, boil, then simmer for 4 to 5 minutes and drain. Potatoes should be just tender.

Fry chopped bacon and add to potatoes.

Pour over french dressing.

Fold all ingredients together and serve hot.

Hot Beetroot Relish

Ingredients

6 large beetroot

½ cup brown sugar

1 tablespoon cornflour

½ cup apple cider vinegar

½ cup water

2 tablespoons butter

salt and pepper to taste

Method

Cook beetroot and cut into 1cm cubes

Mix sugar and cornflour in saucepan and add vinegar and water. Boil and simmer for 5 minutes. Add beetroot cubes and simmer gently for 20 minutes. Serve with butter and seasoning.

Grilled Vegetable Baguette

Ingredients

1 red capsicum

1 zucchini sliced

2 roma tomatoes

1 red onion

3 tablespoons olive oil

2 teaspoons mustard

1 baguette

cut into slices

garlic, crushed, salt and pepper to taste

flat leaf parsley to garnish

Method

Preheat grill to high.

Place capsicum, onions, tomatoes, and zucchini in a flat oven tray. Mix oil, mustard, garlic, and pepper, and pour over vegetables.

Lightly brown vegetables and remove from grill. Toast bread and top each slice with vegetable mix and return to grill to warm. Garnish with parsley

Grilled Brie with Beetroot Salad

Ingredients

1 avocado sliced

250 g tinned beetroot, drained and chopped

2 sticks celery, sliced thinly

1 apple cored and chopped

1 baguette cliced into 4

125 g brie cut into 4

a few mixed salad leaves

dressing

3 tablespoons olive oil

3 tablespoons apple cider vinegar

1 clove garlic crushed

1 red onion, finely chopped

1 tablespoon tomato puree

salt and pepper to taste

3 tablespoons pine nuts

Method

In a large bowl, place avocado, beetroot, celery, and apple. Cover and set aside.

Toast bread under a griller for a couple of minutes and top each piece with a slice of brie and return to grill to melt cheese.

Place all dressing ingredients in a pan and simmer till until warmed through.

Divide salad into 4 and serve with cheese and toast.

Carrots in Egg and Breadcrumbs

Ingredients

1 bunch baby carrots

1 egg, beaten

½ cup breadcrumbs

butter

1 cup chilled yoghurt

1 clove garlic, crushed

Method

Cook carrots and dip in egg and coat in breadcrumbs. Fry in butter until brown. Mix garlic with yoghurt and pour over carrots

Carrots and Cheese

Ingredients

6 medium carrots, sliced thinly

1 apple, sliced thinly

2 tablespoons butter

salt

1 teaspoon lemon rind, chopped finely

2 tablespoons water

½ cup grated cheddar cheese

Method

Place all ingredients except cheese in a saucepan and simmer gently for about 15 minutes. Drain and serve with cheese sprinkled on top.

Caraway Spinach

Ingredients

400g fresh spinach

1 teaspoon caraway seeds

2 teaspoons butter

1 teaspoon lemon juice

Method

Cook spinach and drain. Add caraway seeds, butter, and lemon juice. Toss to combine.

Caraway Brussels Sprouts

Ingredients

400g brussels sprouts

1 teaspoon caraway seeds

2 teaspoons butter

1 teaspoon lemon juice

chicken stock

Method

Cook spinach in chicken stock and drain (discard chicken stock). Add caraway seeds, butter, and lemon juice. Toss to combine.

Baked Potato and Cheese

Ingredients

4 large potatoes

1 egg, beaten

1 cup grated cheddar cheese

salt and pepper

1 tablespoon plain yoghurt

Method

Bake potatoes at 200C for about 45 minutes. (test with skewer)

Cut potatoes in half and scoop out the centre leaving the jacket intact.

Mash potato centres with egg, yoghurt, cheese, and seasoning and fill potato jackets.

Bake for 10 minutes or until tops are golden brown.

Baked Cabbage with Yoghurt

Ingredients

¼ cabbage

½ cup plain yoghurt

1 teaspoon vinegar

1 egg

¼ teaspoon nutmeg

1 tablespoon butter

salt and pepper

Method

Boil cabbage in salted water until tender but not soft. Mix together yoghurt, egg, and nutmeg. Drain cabbage and toss with butter. Pour yoghurt mixture over cabbage and place in casserole dish. Bake uncovered until brown on top at 180C. Approximately 30 minutes.

Artichokes with Sour Cream Sauce

Ingredients

4 globe artichokes

280ml sour cream

5 spring onions, finely chopped

1 tablespoon balsamic vinegar

1 clove finely chopped garlic

Method

Cut bottoms of artichokes so they stand flat. Stand in a large pot of boiling water and simmer for around 40 minutes until tender. Remove from pan and set aside to cool. About 30 minutes.

In a large bowl combine sour cream, spring onions, vinegar, and garlic. Pull out central leaves of each artichoke leaving outside leaves in a bowl shape. Scrape out the inedible core to leave the edible base.

Spoon filling into artichokes and eat with a long spoon.

Chinese Vegetables

Ingredients

2 tablespoons vegetable oil

1 tablespoon chopped ginger

1 large onion, chopped

2 cloves garlic, chopped

1 carrot julienne

1 capsicum cut into thin strips

100g champignons

1 cup bean shoots

1 tablespoon soy

2 spring onions cut diagonally

Method

Using a wok, sauté onion, garlic and ginger until onion is just soft. Add carrots and cook 2 minutes stirring continuously. Add remaining ingredients and toss for 3 or 4 minutes. Serve hot

Potato Bake

Ingredients

6 medium potatoes, thinly sliced
2 tablespoons butter
1 clove garlic
1 onion, thinly sliced
salt and pepper to taste

Method

Grease a casserole dish and arrange potato slices so that they are overlapping. Melt butter with garlic and brush onto potato slices. Spread onion slices over the top and brush with remaining butter.

Bake at 180C for about 40 minutes or until potatoes are golden brown.

A variation is to sprinkle some grated tasty cheese on top before you bake.