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Recipe File: Vegetables
a potato dish for julia child
This recipe is delicious and goes very well with a grilled steak, sausages or chicken and a green salad. It is from the book "The Pleasures of Cooking for One" by Judith Jones, who published Julia Child.
Ingredients:
2 new potatoes (about 180g)
1 small clove garlic
Salt
4 tsp butter
Freshly ground pepper
Method:
Peel potatoes, and slice them very thin. Peel and mince garlic, then mash it, along with a generous pinch of salt, with the flat side of a large knife until it is a paste. Work about 1/2 teaspoon butter into it.
Heat 2 teaspoons butter in a small (20cm) fry pan over medium-low heat; lay in half of potato slices, overlapping slightly, to fill the bottom. Lightly salt and pepper, and smear garlic paste on top. Add rest of potatoes to make a second layer, again overlapping.
Cook, setting a small cover askew on top of pan. After about 8 minutes, turn potatoes, which should be brown on the bottom, by setting a sturdy plate on top of pan and flipping them over onto it. Heat rest of butter in pan, then slide potatoes back in and arrange them as neatly as you can. Cook semi-covered for 5 minutes, and uncovered for a couple more minutes, at which point they should be done and browned, both top and bottom. Slide them onto a plate; season with salt and pepper.
From the April 2012 Journal
Ingredients:
2 new potatoes (about 180g)
1 small clove garlic
Salt
4 tsp butter
Freshly ground pepper
Method:
Peel potatoes, and slice them very thin. Peel and mince garlic, then mash it, along with a generous pinch of salt, with the flat side of a large knife until it is a paste. Work about 1/2 teaspoon butter into it.
Heat 2 teaspoons butter in a small (20cm) fry pan over medium-low heat; lay in half of potato slices, overlapping slightly, to fill the bottom. Lightly salt and pepper, and smear garlic paste on top. Add rest of potatoes to make a second layer, again overlapping.
Cook, setting a small cover askew on top of pan. After about 8 minutes, turn potatoes, which should be brown on the bottom, by setting a sturdy plate on top of pan and flipping them over onto it. Heat rest of butter in pan, then slide potatoes back in and arrange them as neatly as you can. Cook semi-covered for 5 minutes, and uncovered for a couple more minutes, at which point they should be done and browned, both top and bottom. Slide them onto a plate; season with salt and pepper.
From the April 2012 Journal
baked potato casserole
Ingredients:
6 large potatoes
1/2 cup butter
1 cup cheddar cheese, grated
1/4 cup cooked and crumbled bacon
salt and pepper to taste
2 cups frozen chopped broccoli, thawed
6 spring onion tops, finely sliced
Method:
Preheat oven to 160 degrees Celsius. Cut potatoes in half and steam or microwave until tender (do not peel). Steam or microwave broccoli. Arrange potatoes in the base of a large casserole dish. Press down with a fork to squash and spread potato. Spread butter over hot potatoes. Sprinkle crumbled bacon over the top. Season with salt and pepper. Arrange broccoli over squashed potato. Sprinkle grated cheese over the top. Bake until cheese has melted and is golden. Sprinkle with spring onions to garnish.
Contributed by Catherine, North Bayswater, 7th June 2010
6 large potatoes
1/2 cup butter
1 cup cheddar cheese, grated
1/4 cup cooked and crumbled bacon
salt and pepper to taste
2 cups frozen chopped broccoli, thawed
6 spring onion tops, finely sliced
Method:
Preheat oven to 160 degrees Celsius. Cut potatoes in half and steam or microwave until tender (do not peel). Steam or microwave broccoli. Arrange potatoes in the base of a large casserole dish. Press down with a fork to squash and spread potato. Spread butter over hot potatoes. Sprinkle crumbled bacon over the top. Season with salt and pepper. Arrange broccoli over squashed potato. Sprinkle grated cheese over the top. Bake until cheese has melted and is golden. Sprinkle with spring onions to garnish.
Contributed by Catherine, North Bayswater, 7th June 2010
barbecue potato salad
Ingredients:
4 potatoes
1 tblspn vinegar
2 tblspn olive oil
1 tspn ground turmeric or curry powder
1 tspn rosemary or thyme leaves
Salt and freshly ground pepper
1 tblspn caraway seeds
Method:
Pierce the potatoes with a fork and microwave for 5 minutes. Allow to cool. Cut into 1cm slices. Lay on a greased oven tray. Mix vinegar, olive oil, turmeric, herbs, salt and pepper. Brush potato slices with the mixture. Leave for 30 minutes to absorb flavour. Sprinkle each slice with a few caraway seeds. Grill or barbecue until for 5 minutes on each side or bake at 200 degrees for 20 minutes.
Contributed by Cath Armstrong
4 potatoes
1 tblspn vinegar
2 tblspn olive oil
1 tspn ground turmeric or curry powder
1 tspn rosemary or thyme leaves
Salt and freshly ground pepper
1 tblspn caraway seeds
Method:
Pierce the potatoes with a fork and microwave for 5 minutes. Allow to cool. Cut into 1cm slices. Lay on a greased oven tray. Mix vinegar, olive oil, turmeric, herbs, salt and pepper. Brush potato slices with the mixture. Leave for 30 minutes to absorb flavour. Sprinkle each slice with a few caraway seeds. Grill or barbecue until for 5 minutes on each side or bake at 200 degrees for 20 minutes.
Contributed by Cath Armstrong
barbecued vegetables
Ingredients:
6 to 8 tomatoes, cored
2 small zucchinis, sliced in half
1 red pepper, quartered
olive oil
1 tbsp chopped basil
1/2 tsp garlic
ground black pepper
4 large eggs
1/2 cup milk
1 cup shredded cheese
1 cup breadcrumbs
Grated Parmesan cheese
Method:
Coat the vegetables with olive oil and grill them over medium heat, turning them over at least once. After they are cooked, let them cool and then cut the vegetables into small pieces. Keep all the vegetables in a bowl and add the chopped basil, garlic, salt and pepper. In a another bowl, add eggs, milk and cheese. Place the mixture over the vegetables and stir and then pour into a baking pan. Add the breadcrumbs and parmesan cheese to the mixture and grill on low heat for about 25 minutes or till cooked well.
6 to 8 tomatoes, cored
2 small zucchinis, sliced in half
1 red pepper, quartered
olive oil
1 tbsp chopped basil
1/2 tsp garlic
ground black pepper
4 large eggs
1/2 cup milk
1 cup shredded cheese
1 cup breadcrumbs
Grated Parmesan cheese
Method:
Coat the vegetables with olive oil and grill them over medium heat, turning them over at least once. After they are cooked, let them cool and then cut the vegetables into small pieces. Keep all the vegetables in a bowl and add the chopped basil, garlic, salt and pepper. In a another bowl, add eggs, milk and cheese. Place the mixture over the vegetables and stir and then pour into a baking pan. Add the breadcrumbs and parmesan cheese to the mixture and grill on low heat for about 25 minutes or till cooked well.
bbq rosemary potatoes
Ingredients:
4 medium sized potatoes, cut into 4cm chunks
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
½ teaspoon minced garlic
Salt and pepper to taste
Method:
Prepare a charcoal grill or preheat the kitchen grill. Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers. In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture. Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly.
Note: I've used chats (tiny baby potatoes) for this recipe with great success. You can boil them ahead of time and either store in the fridge or freeze them, ready to barbecue. Saves time on the day.
Contributed by Cath Armstrong
4 medium sized potatoes, cut into 4cm chunks
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
½ teaspoon minced garlic
Salt and pepper to taste
Method:
Prepare a charcoal grill or preheat the kitchen grill. Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers. In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture. Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly.
Note: I've used chats (tiny baby potatoes) for this recipe with great success. You can boil them ahead of time and either store in the fridge or freeze them, ready to barbecue. Saves time on the day.
Contributed by Cath Armstrong
bean & vegetable casserole
Ingredients:
310g can butter beans
60g butter or margarine
1 onion
1 clove garlic
2 sticks celery
1 carrot
2 zuchinni
½ red pepper
¼ small cauliflower
425g can peeled tomatoes
4 shallots
1tbsp chopped parsley
2tbsp chopped chives
1tsp chopped mint
salt
250g potatoes
30g cheddar cheese
15g butter or margarine
Method:
Remove seeds from pepper and cut into thin strips; slice celery, and zucchini; cut cauliflower into small florets; peel and slice carrot, chop shallots. Heat butter in pan and add peeled and chopped onion, cook until transparent. Add crushed garlic, celery, carrot zucchini, pepper, and cauliflower. Sitr over heat for one minute. Add undrained mashed tomatoes, chives, mint and salt. Bring to boil, stirring occasionally, remove from heat. Stir in drained butter beans, chopped shallots and parsley. Place vegetable mixture into a large casserole dish. Peel and thinly slice potatoes. Cover vegetables with a single layer of potatoes, brush with extra melted butter and sprinkle with grated cheese. Bake in a moderate oven for approximately 2 hours.
Contributed by Cath Armstrong
310g can butter beans
60g butter or margarine
1 onion
1 clove garlic
2 sticks celery
1 carrot
2 zuchinni
½ red pepper
¼ small cauliflower
425g can peeled tomatoes
4 shallots
1tbsp chopped parsley
2tbsp chopped chives
1tsp chopped mint
salt
250g potatoes
30g cheddar cheese
15g butter or margarine
Method:
Remove seeds from pepper and cut into thin strips; slice celery, and zucchini; cut cauliflower into small florets; peel and slice carrot, chop shallots. Heat butter in pan and add peeled and chopped onion, cook until transparent. Add crushed garlic, celery, carrot zucchini, pepper, and cauliflower. Sitr over heat for one minute. Add undrained mashed tomatoes, chives, mint and salt. Bring to boil, stirring occasionally, remove from heat. Stir in drained butter beans, chopped shallots and parsley. Place vegetable mixture into a large casserole dish. Peel and thinly slice potatoes. Cover vegetables with a single layer of potatoes, brush with extra melted butter and sprinkle with grated cheese. Bake in a moderate oven for approximately 2 hours.
Contributed by Cath Armstrong
braised brussels sprouts in dijon butter sauce
Brussels sprouts have a bad rap. They are the much maligned member of the vegetable world, which is a real shame. Brussels sprouts are very tasty, if they are young, fresh and properly prepared.
Try this way of serving them and watch your family suddenly become fans of the humble Brussels sprout.
Ingredients:
500g fresh Brussels sprouts
1/2 tsp salt
1/2 cup water
2 tbsp unsalted butter, melted
2 tbsp Dijon mustard
salt and black pepper
Method:
Rinse and remove any discolored leaves, trim a small piece from the bottom, then cut a small 'x' in the bottom with a small, sharp knife.
Put salt, water, and Brussels sprouts in a large saucepan over medium-heat and bring to a boil, lower heat, cover tightly, and simmer, shaking pan a couple times during this cooking time - do NOT remove cover to stir, just shake the pot.
Simmer for about 8 to 10 minutes or until Brussels sprouts are tender.
Take the cover off just long enough to poke a Brussels sprout with the tip of a knife to see if they are tender.
When they are tender, drain well through a strainer or colander.
After you dump the Brussels sprouts into the strainer, put the saucepan back on the stove over medium heat, add the butter and melt it, then whisk in the mustard until it is smooth.
Immediately add the drained Brussels sprouts to the saucepan and stir to coat well with the sauce.
Season with salt and pepper to taste.
Try this way of serving them and watch your family suddenly become fans of the humble Brussels sprout.
Ingredients:
500g fresh Brussels sprouts
1/2 tsp salt
1/2 cup water
2 tbsp unsalted butter, melted
2 tbsp Dijon mustard
salt and black pepper
Method:
Rinse and remove any discolored leaves, trim a small piece from the bottom, then cut a small 'x' in the bottom with a small, sharp knife.
Put salt, water, and Brussels sprouts in a large saucepan over medium-heat and bring to a boil, lower heat, cover tightly, and simmer, shaking pan a couple times during this cooking time - do NOT remove cover to stir, just shake the pot.
Simmer for about 8 to 10 minutes or until Brussels sprouts are tender.
Take the cover off just long enough to poke a Brussels sprout with the tip of a knife to see if they are tender.
When they are tender, drain well through a strainer or colander.
After you dump the Brussels sprouts into the strainer, put the saucepan back on the stove over medium heat, add the butter and melt it, then whisk in the mustard until it is smooth.
Immediately add the drained Brussels sprouts to the saucepan and stir to coat well with the sauce.
Season with salt and pepper to taste.
cath's breakfast hashbrowns
Ingredients:
6 large potatoes
1 egg, beaten
1 cup plain flour
Oil for frying
Method:
Wash and peel potatoes. Using a fork prick all over each potato. Place on a heat-proof plate and cook in the microwave on 100% power for 5 minutes. Cool slightly, so that you can handle them, then grate, using the large grater or put through a food mill if you have one. Place into a large bowl and add egg and flour. Mix well to combine. Heat oil in a heavy fry pan. Drop large spoonfuls into the hot oil. Cook until golden and crisp, turn. Cook until bottom is golden and crisp.
Variations:
Add diced cooked bacon
Add one grated onion
Add diced ham
This recipe freezes well. To reheat, place on an oven tray and heat in a moderate oven for 10 - 12 minutes or until heated through.
Contributed by Cath Armstrong
6 large potatoes
1 egg, beaten
1 cup plain flour
Oil for frying
Method:
Wash and peel potatoes. Using a fork prick all over each potato. Place on a heat-proof plate and cook in the microwave on 100% power for 5 minutes. Cool slightly, so that you can handle them, then grate, using the large grater or put through a food mill if you have one. Place into a large bowl and add egg and flour. Mix well to combine. Heat oil in a heavy fry pan. Drop large spoonfuls into the hot oil. Cook until golden and crisp, turn. Cook until bottom is golden and crisp.
Variations:
Add diced cooked bacon
Add one grated onion
Add diced ham
This recipe freezes well. To reheat, place on an oven tray and heat in a moderate oven for 10 - 12 minutes or until heated through.
Contributed by Cath Armstrong
cauliflower with crumb topping
Ingredients:
1 small cauliflower
1/4 cup cream
15g butter
1 clove garlic
Topping:
2 eggs, separated
1/4 cup milk
1/4 cup cream
1/2 cup fresh breadcrumbs
1/2 tsp dry mustard
salt, pepper
1/2 cup grated cheese
Method:
Cut cauliflower in florets or leave whole if desired. Boil or steam until just tender; drain. Place cauliflower in ovenproof dish. Heat cream in pan, add butter and crushed garlic, pour over cauliflower. Spoon Topping over; stand dish in baking dish with hot water coming halfway up the sides. Bake in moderate oven to 25 minutes or until golden brown.
Topping: Combine egg yolks, milk, cream, breadcrumbs, mustard. salt,pepper and cheese in a bowl; mix well. Beat egg whites until soft peaks form, fold half the whites into breadcrumb mixture, then gently fold in remaining egg whites.
Serves 4-6
Contributed by Chezza268, 30th October 2011
1 small cauliflower
1/4 cup cream
15g butter
1 clove garlic
Topping:
2 eggs, separated
1/4 cup milk
1/4 cup cream
1/2 cup fresh breadcrumbs
1/2 tsp dry mustard
salt, pepper
1/2 cup grated cheese
Method:
Cut cauliflower in florets or leave whole if desired. Boil or steam until just tender; drain. Place cauliflower in ovenproof dish. Heat cream in pan, add butter and crushed garlic, pour over cauliflower. Spoon Topping over; stand dish in baking dish with hot water coming halfway up the sides. Bake in moderate oven to 25 minutes or until golden brown.
Topping: Combine egg yolks, milk, cream, breadcrumbs, mustard. salt,pepper and cheese in a bowl; mix well. Beat egg whites until soft peaks form, fold half the whites into breadcrumb mixture, then gently fold in remaining egg whites.
Serves 4-6
Contributed by Chezza268, 30th October 2011
celery & almonds
Ingredients:
1 cup slivered almonds
4 cups chopped celery
1 tbsp chopped chives
1 small onion, finely diced
1 tbsp lemon juice
2 tbsp oil
Method:
Heat oil in a medium saucepan with a lid, add almonds and brown. Remove almonds from oil and lay on paper towel to drain. Return saucepan to heat and sauté onion in oil till tender, add celery. Cover tightly and cook slowly over a low heat until celery is tender. Just before serving fold through chives and almonds and sprinkle with lemon juice.
From the January 2010 Journal
1 cup slivered almonds
4 cups chopped celery
1 tbsp chopped chives
1 small onion, finely diced
1 tbsp lemon juice
2 tbsp oil
Method:
Heat oil in a medium saucepan with a lid, add almonds and brown. Remove almonds from oil and lay on paper towel to drain. Return saucepan to heat and sauté onion in oil till tender, add celery. Cover tightly and cook slowly over a low heat until celery is tender. Just before serving fold through chives and almonds and sprinkle with lemon juice.
From the January 2010 Journal
charro beans
Ingredients:
500g dried pinto or kidney beans
1 can diced tomatoes
1 bunch coriander
1 large onion (diced)
garlic powder
onion powder
black pepper
salt
cumin
Method:
Rinse beans. Tip into a large pot and cover with about 10cm of water. Cook over a low heat, keeping at a slow simmer, stirring often. This will make the stock deliciously thick and dark. Add water as needed (don't allow to get dry, but don't keep really thin. As it starts to simmer down, add just enough water to keep it a thick "soupy" consistency.) Cook for 4 hours until beans are tender and brown in colour. Add chopped onion, tomatoes and chopped coriander leaves. Add seasonings to taste. Continue cooking for 1 hour, stirring often. Serve with thick slice of warm cornbread.
This casserole is better the next day. Heat slowly, stirring continuously and serve over thick slices of cornbread.
Contributed by Cath Armstrong
500g dried pinto or kidney beans
1 can diced tomatoes
1 bunch coriander
1 large onion (diced)
garlic powder
onion powder
black pepper
salt
cumin
Method:
Rinse beans. Tip into a large pot and cover with about 10cm of water. Cook over a low heat, keeping at a slow simmer, stirring often. This will make the stock deliciously thick and dark. Add water as needed (don't allow to get dry, but don't keep really thin. As it starts to simmer down, add just enough water to keep it a thick "soupy" consistency.) Cook for 4 hours until beans are tender and brown in colour. Add chopped onion, tomatoes and chopped coriander leaves. Add seasonings to taste. Continue cooking for 1 hour, stirring often. Serve with thick slice of warm cornbread.
This casserole is better the next day. Heat slowly, stirring continuously and serve over thick slices of cornbread.
Contributed by Cath Armstrong
cheesy potato bites
Ingredients:
2 large potatoes, peeled and diced
1 cup grated mozzarella cheese
Salt and pepper to taste
3 cups oil to fry
1/2 tsp. paprika
Method:
Boil or steam the potatoes until fork tender.
When the potatoes are cooked, mash well, adding salt, pepper and paprika.
Drop a tablespoon of the mashed potato on your hand and make it into a shape of a ball, now press the edges so it becomes flat.
Shape it into a well shape so you can fill it in with the cheese.
When your shape is right, add a teaspoon of grated cheese and shape the potato around it to make a ball so the cheese is completely enclosed in the potato.
Heat the oil on medium heat.
Fry the potato balls until they are golden brown.
Drain on brown paper or paper towel.
2 large potatoes, peeled and diced
1 cup grated mozzarella cheese
Salt and pepper to taste
3 cups oil to fry
1/2 tsp. paprika
Method:
Boil or steam the potatoes until fork tender.
When the potatoes are cooked, mash well, adding salt, pepper and paprika.
Drop a tablespoon of the mashed potato on your hand and make it into a shape of a ball, now press the edges so it becomes flat.
Shape it into a well shape so you can fill it in with the cheese.
When your shape is right, add a teaspoon of grated cheese and shape the potato around it to make a ball so the cheese is completely enclosed in the potato.
Heat the oil on medium heat.
Fry the potato balls until they are golden brown.
Drain on brown paper or paper towel.
cheesy scalloped potatoes
These gooey, yummy cheesy potatoes are the perfect side for any dinner but they go very well with Grandma's Meatloaf. Easily dressed up for a meal or served just as they are for a satisfying side.
Ingredients:
3 large potatoes, peeled
1 small onion, thinly sliced
2 tbsp dried parsley
2 cups grated cheese
1/3 cup grated Parmesan cheese
1/2 cup diced bacon, cooked
600ml cream
1 tsp salt
1/2 tsp pepper
Method:
Preheat your oven to 180 degrees Celsius. Oil the base and sides of a casserole dish.
Next layer a third of the peeled potatoes , parsley and onions on the bottom. Sprinkle with 1/2 cup of cheese and salt and pepper.
Create 2 more layers using the onions, potatoes, parsley and cheese as you did in the last step.
Pour the cream over the layers and sprinkle with remaining cheese and crumbled bacon.
Sprinkle the Parmesan cheese on top and cover with foil. Cook for about 30 minutes and then remove the foil and continue baking for another 15 minutes until nicely browned and bubbly and potato is cooked through.
Ingredients:
3 large potatoes, peeled
1 small onion, thinly sliced
2 tbsp dried parsley
2 cups grated cheese
1/3 cup grated Parmesan cheese
1/2 cup diced bacon, cooked
600ml cream
1 tsp salt
1/2 tsp pepper
Method:
Preheat your oven to 180 degrees Celsius. Oil the base and sides of a casserole dish.
Next layer a third of the peeled potatoes , parsley and onions on the bottom. Sprinkle with 1/2 cup of cheese and salt and pepper.
Create 2 more layers using the onions, potatoes, parsley and cheese as you did in the last step.
Pour the cream over the layers and sprinkle with remaining cheese and crumbled bacon.
Sprinkle the Parmesan cheese on top and cover with foil. Cook for about 30 minutes and then remove the foil and continue baking for another 15 minutes until nicely browned and bubbly and potato is cooked through.
colcannon
Ingredients:
500g cabbage
500g potatoes
4 large carrots
1 medium onion, peeled and sliced
75ml milk
Method:
Cut away any stalk on the cabbage. Shred finely and steam until tender. Peel and cut potatoes into quarters, steam until tender. Steam (or microwave) carrots until tender. Put onion in a medium saucepan with enough milk to just cover and simmer until onion is tender. Drain cabbage, potatoes and carrots. Mash potatoes until smooth. Stir in the cooked onion and milk mixture. Stir through the cabbage and carrots. Season with salt and pepper. Serve hot.
From the January 2010 Journal
500g cabbage
500g potatoes
4 large carrots
1 medium onion, peeled and sliced
75ml milk
Method:
Cut away any stalk on the cabbage. Shred finely and steam until tender. Peel and cut potatoes into quarters, steam until tender. Steam (or microwave) carrots until tender. Put onion in a medium saucepan with enough milk to just cover and simmer until onion is tender. Drain cabbage, potatoes and carrots. Mash potatoes until smooth. Stir in the cooked onion and milk mixture. Stir through the cabbage and carrots. Season with salt and pepper. Serve hot.
From the January 2010 Journal
cottage potatoes
Ingredients:
500g potatoes, cooked and mashed
1 small onion, grated
1 cup cottage cheese
Chopped parsley
Method:
Fold onions, cottage cheese and parsley into mashed potato. Spread in a greased 2 litre casserole dish and bake 20 minutes in a moderate oven until browned on top. Serve immediately.
From the January 2010 Journal
500g potatoes, cooked and mashed
1 small onion, grated
1 cup cottage cheese
Chopped parsley
Method:
Fold onions, cottage cheese and parsley into mashed potato. Spread in a greased 2 litre casserole dish and bake 20 minutes in a moderate oven until browned on top. Serve immediately.
From the January 2010 Journal
country style carrots
This vegetable side dish was a favourite when I was growing up and now my own family love it too. It's great for adding colour in winter when veggies are all beige and boring. And carrots and celery are available year round and usually cheap too, making it a great budget dish.
Ingredients:
2 tbsp butter
1 tbsp chopped chives
1 tsp each sugar, basil, instant chicken stock
1/2 tsp onion powder
1/4 tsp salt, optional
2 cups sliced carrots, very thinly sliced
1 cup diagonally sliced celery, very thinly sliced
Method:
Melt the butter in a heavy 2 litre saucepan; add seasonings and carrots. Cover and cook 5 to 6 minutes. Stir in celery; cover and continue cooking 3 to 4 minutes.
Contributed by Cath Armstrong
Ingredients:
2 tbsp butter
1 tbsp chopped chives
1 tsp each sugar, basil, instant chicken stock
1/2 tsp onion powder
1/4 tsp salt, optional
2 cups sliced carrots, very thinly sliced
1 cup diagonally sliced celery, very thinly sliced
Method:
Melt the butter in a heavy 2 litre saucepan; add seasonings and carrots. Cover and cook 5 to 6 minutes. Stir in celery; cover and continue cooking 3 to 4 minutes.
Contributed by Cath Armstrong
creamy root veggie bake
Winter is the perfect time to enjoy root vegetables. They go well with a roast or as a side dish to grilled meats. This recipe fits beautifully in a no waste kitchen, as only the turnip and swede (and yes, they are different vegetables) are peeled. It is also a little unusual in that it uses the celery root, the white bottom part of the celery, that is usually composted. You'll need to wash it well and use a veggie peeler to scrape away any tough fibres before you slice it.
Ingredients:
2 large potatoes, scrubbed and sliced thinly
1 turnip, peeled and sliced thinly
1 swede, peeled and sliced thinly
1 parsnip, washed and sliced thinly
1 celery root, washed, peeled and sliced thinly
1 large carrot, washed and sliced thinly
2 tbsp butter
2 garlic cloves, crushed
1 1/4 cups chicken stock
1 cup cream
1 tbsp chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
salt and black pepper to taste
1/4 cup finely grated Parmesan cheese, divided
Method:
Preheat the oven to 170 degrees Celsius. Coat a baking dish with olive oil.
Get out a large pot, fill with water bring to a boil. Add the vegetables and cook uncovered for 3 minutes (you're just blanching the veggies, not cooking them.)
Prepare large ice bath in sink.
Dump the veggies into a large colander or strainer, then immediately immerse the strainer of veggies into the ice bath for several minutes until veggies are cold - this stops the veggies from cooking further after being drained.
Remove the strainer of veggies from ice bath and drain well.
In a large frying pan, over medium-low heat, add the butter and garlic and cook for about 1 to 2 minutes or until garlic gets fragrant.
Add the stock, cream, thyme, nutmeg and cayenne pepper, stir and continue cooking until mixture begins to simmer and thicken, about 5 minutes.
Spread vegetables evenly in the prepared baking dish.
Pour creamy mixture from skillet evenly over vegetables and sprinkle half of the grated Parmesan cheese over the top.
Cover the baking dish with oiled foil, put dish on top of a baking sheet to catch any spills, and bake in the preheated oven for 40 to 45 minutes.
Pull the rack forward from the oven, uncover the casserole and top with remaining cheese.
Slide oven rack back into the oven and bake uncovered until top and edges of casserole are browned and bubbly hot, about another 30 to 35 minutes.
Remove casserole from oven and allow to rest about 10 minutes before serving.
Serve warm as a side dish or vegetarian main dish.
Will serve about 6 to 8.
From Debt Free, Cashed Up and Laughing
Ingredients:
2 large potatoes, scrubbed and sliced thinly
1 turnip, peeled and sliced thinly
1 swede, peeled and sliced thinly
1 parsnip, washed and sliced thinly
1 celery root, washed, peeled and sliced thinly
1 large carrot, washed and sliced thinly
2 tbsp butter
2 garlic cloves, crushed
1 1/4 cups chicken stock
1 cup cream
1 tbsp chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
salt and black pepper to taste
1/4 cup finely grated Parmesan cheese, divided
Method:
Preheat the oven to 170 degrees Celsius. Coat a baking dish with olive oil.
Get out a large pot, fill with water bring to a boil. Add the vegetables and cook uncovered for 3 minutes (you're just blanching the veggies, not cooking them.)
Prepare large ice bath in sink.
Dump the veggies into a large colander or strainer, then immediately immerse the strainer of veggies into the ice bath for several minutes until veggies are cold - this stops the veggies from cooking further after being drained.
Remove the strainer of veggies from ice bath and drain well.
In a large frying pan, over medium-low heat, add the butter and garlic and cook for about 1 to 2 minutes or until garlic gets fragrant.
Add the stock, cream, thyme, nutmeg and cayenne pepper, stir and continue cooking until mixture begins to simmer and thicken, about 5 minutes.
Spread vegetables evenly in the prepared baking dish.
Pour creamy mixture from skillet evenly over vegetables and sprinkle half of the grated Parmesan cheese over the top.
Cover the baking dish with oiled foil, put dish on top of a baking sheet to catch any spills, and bake in the preheated oven for 40 to 45 minutes.
Pull the rack forward from the oven, uncover the casserole and top with remaining cheese.
Slide oven rack back into the oven and bake uncovered until top and edges of casserole are browned and bubbly hot, about another 30 to 35 minutes.
Remove casserole from oven and allow to rest about 10 minutes before serving.
Serve warm as a side dish or vegetarian main dish.
Will serve about 6 to 8.
From Debt Free, Cashed Up and Laughing
crumbed cauliflower bake
Cauliflower has been cheap recently, great if you don't grow your own food, but it can get pretty boring very quickly if you just serve it steamed or with a cheese sauce. This crumbed cauliflower is a delicious alternative, so good that even the most picky of eaters will love it.
Ingredients:
1/2 cup olive oil
2tbsp oil, extra
Olive oil spray
1 cup seasoned dried bread crumbs
2 cloves garlic, crushed
1/4 tsp salt
1/4 tsp black pepper
1 cauliflower, cut into florets and steamed until tender
Method:
Preheat oven to 190 degrees Celsius. Use the 2 tablespoons of extra oil to oil a 20cm square baking dish.
Place olive oil in a small bowl. In another small bowl, blend bread crumbs, crushed garlic, salt and pepper.
Dip each cauliflower floret in olive oil then in bread crumb mixture. Place crumbed florets in prepared baking dish and coat florets with olive oil spray.
Bake 20 to 25 minutes, or until light golden.
Tip of the Day 21st October 2014
Ingredients:
1/2 cup olive oil
2tbsp oil, extra
Olive oil spray
1 cup seasoned dried bread crumbs
2 cloves garlic, crushed
1/4 tsp salt
1/4 tsp black pepper
1 cauliflower, cut into florets and steamed until tender
Method:
Preheat oven to 190 degrees Celsius. Use the 2 tablespoons of extra oil to oil a 20cm square baking dish.
Place olive oil in a small bowl. In another small bowl, blend bread crumbs, crushed garlic, salt and pepper.
Dip each cauliflower floret in olive oil then in bread crumb mixture. Place crumbed florets in prepared baking dish and coat florets with olive oil spray.
Bake 20 to 25 minutes, or until light golden.
Tip of the Day 21st October 2014
curry roasted cauliflower
Ingredients:
¼ cup olive oil
2 tsp curry powder
2 tsp sugar
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
4 cups cauliflower florets, washed
2 tbsp slivered almonds
Method:
Preheat oven to 200 degrees Celsius. Mix olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl. Place washed and well drained cauliflower florets in a medium baking dish. Pour oil mixture over florets and toss gently. Cover with lid or foil and bake for 15 mins. Remove from oven and stir in almonds, mixing lightly. Return to oven and bake uncovered for an additional 10-15 mins or until cauliflower is browned and almonds are toasted.
Contributed by Chezza268, 30th October 2011
¼ cup olive oil
2 tsp curry powder
2 tsp sugar
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
4 cups cauliflower florets, washed
2 tbsp slivered almonds
Method:
Preheat oven to 200 degrees Celsius. Mix olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl. Place washed and well drained cauliflower florets in a medium baking dish. Pour oil mixture over florets and toss gently. Cover with lid or foil and bake for 15 mins. Remove from oven and stir in almonds, mixing lightly. Return to oven and bake uncovered for an additional 10-15 mins or until cauliflower is browned and almonds are toasted.
Contributed by Chezza268, 30th October 2011
dutch beans
Ingredients:
1 medium onion, sliced
500g green beans, sliced
2 tbsp butter
1/3 cup water
1 tsp bacon bits (or cooked, crumbled bacon)
Method:
Sauté onion in butter until golden. Add beans and water. Simmer until beans are tender. Sprinkle with bacon bits and serve.
From the January 2010 Journal
1 medium onion, sliced
500g green beans, sliced
2 tbsp butter
1/3 cup water
1 tsp bacon bits (or cooked, crumbled bacon)
Method:
Sauté onion in butter until golden. Add beans and water. Simmer until beans are tender. Sprinkle with bacon bits and serve.
From the January 2010 Journal
easy potato bake
Ingredients:
5-6 waxy potatoes, sliced
1 x 400ml tin condensed soup (e.g. cream of chicken)
1/2 cup milk
1 cup grated tasty or mozzarella cheese
Method:
Arrange potatoes in baking dish. Combine milk and soup and pour over potatoes. Sprinkle with cheese and bake at 200 for 30 mins.
Contributed by Jess, Howrah, 7th December 2009
5-6 waxy potatoes, sliced
1 x 400ml tin condensed soup (e.g. cream of chicken)
1/2 cup milk
1 cup grated tasty or mozzarella cheese
Method:
Arrange potatoes in baking dish. Combine milk and soup and pour over potatoes. Sprinkle with cheese and bake at 200 for 30 mins.
Contributed by Jess, Howrah, 7th December 2009
eggplant fritters
Ingredients:
1 large eggplant
1 egg
1/2 cup cooked rice
1/2 cup plain flour
Method:
Dice eggplant and cook until tender. Mash. Stir in egg and rice. Shape into patties. Dust in plain flour. Fry in hot oil until golden brown on both sides.
Serve with tomato sauce and steamed veggies, or oven wedges and a salad.
1 large eggplant
1 egg
1/2 cup cooked rice
1/2 cup plain flour
Method:
Dice eggplant and cook until tender. Mash. Stir in egg and rice. Shape into patties. Dust in plain flour. Fry in hot oil until golden brown on both sides.
Serve with tomato sauce and steamed veggies, or oven wedges and a salad.
fried green tomatoes
Ingredients:
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup plain flour, divided
1/2 cup cornmeal
1 tsp salt
1/4 teaspoon pepper
4 medium-size green tomatoes, cut into 1cm slices
Vegetable oil*
Method:
Combine egg and buttermilk; set aside.
Combine 1/4 cup flour, cornmeal, 1 teaspoon salt and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Fry tomato slices, a few at a time, in 6mm (1/4 inch) hot oil in a large frying pan until browned, turning once. Drain on paper towels. Serve immediately.
Notes:
I use olive oil, we like the richer flavour.
We have Fried Green tomatoes as a side dish with sausages, rissoles, grilled chicken pieces etc.
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup plain flour, divided
1/2 cup cornmeal
1 tsp salt
1/4 teaspoon pepper
4 medium-size green tomatoes, cut into 1cm slices
Vegetable oil*
Method:
Combine egg and buttermilk; set aside.
Combine 1/4 cup flour, cornmeal, 1 teaspoon salt and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Fry tomato slices, a few at a time, in 6mm (1/4 inch) hot oil in a large frying pan until browned, turning once. Drain on paper towels. Serve immediately.
Notes:
I use olive oil, we like the richer flavour.
We have Fried Green tomatoes as a side dish with sausages, rissoles, grilled chicken pieces etc.
Frozen Sweet Potato Balls
Yield: 2 Dozen Large Balls
Fluffy and crunchy sweet potato balls are the perfect prep ahead side dish. Make them now, freeze, and easily heat for serving later.
Prep Time 20 minutes Cook Time 20 minutes Freezing Time 8 hours
Ingredients:
250g (8 ounces) Pecans, finely chopped
3-1/2 cups cooked & mashed sweet potatoes
1/4 cup cooked & crumbled bacon
2 tablespoons milk
1/4 teaspoon ground pepper
1 teaspoon salt
2/3 cup bread crumbs
1/2 cup butter, melted
Method:
Line a cookie sheet with parchment or wax paper.
Have the melted butter ready in the pot or in a bowl.
Spread the chopped pecans onto a plate.
Mix together the mashed sweet potatoes, bacon, milk, pepper, salt, and half of the bread crumbs. Mix until thoroughly combined.
Try forming a ball with the mixture. If it doesn't hold it's shape, mix in the remaining bread crumbs.
Roll walnut size balls of the sweet potato mixture between your palms.
Dip the ball into the melted butter, coating completely.
Roll the ball in the chopped pecans to cover completely.
Place the ball onto the prepared baking sheet.
Repeat until all the sweet potato mixture is used.
Place the baking sheet into the freezer and freeze for at least 8 hours.
Remove the frozen balls from the cookie sheet and store in airtight containers. Keep frozen until ready to use.
To Cook & Serve
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
Place the frozen balls onto a baking sheet lined with parchment paper or a silicone baking mat.
Cook for 20-30 minutes or until heated through.
Contributed by Rosanne
Fluffy and crunchy sweet potato balls are the perfect prep ahead side dish. Make them now, freeze, and easily heat for serving later.
Prep Time 20 minutes Cook Time 20 minutes Freezing Time 8 hours
Ingredients:
250g (8 ounces) Pecans, finely chopped
3-1/2 cups cooked & mashed sweet potatoes
1/4 cup cooked & crumbled bacon
2 tablespoons milk
1/4 teaspoon ground pepper
1 teaspoon salt
2/3 cup bread crumbs
1/2 cup butter, melted
Method:
Line a cookie sheet with parchment or wax paper.
Have the melted butter ready in the pot or in a bowl.
Spread the chopped pecans onto a plate.
Mix together the mashed sweet potatoes, bacon, milk, pepper, salt, and half of the bread crumbs. Mix until thoroughly combined.
Try forming a ball with the mixture. If it doesn't hold it's shape, mix in the remaining bread crumbs.
Roll walnut size balls of the sweet potato mixture between your palms.
Dip the ball into the melted butter, coating completely.
Roll the ball in the chopped pecans to cover completely.
Place the ball onto the prepared baking sheet.
Repeat until all the sweet potato mixture is used.
Place the baking sheet into the freezer and freeze for at least 8 hours.
Remove the frozen balls from the cookie sheet and store in airtight containers. Keep frozen until ready to use.
To Cook & Serve
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
Place the frozen balls onto a baking sheet lined with parchment paper or a silicone baking mat.
Cook for 20-30 minutes or until heated through.
Contributed by Rosanne
green beans with almonds
This recipe will serve 8. If using fresh beans, string and trim ends.
Ingredients:
Coarse salt and ground pepper
1.5kg whole green beans, either fresh or frozen.
200g sliced unblanched almonds
1 tablespoon olive oil
Method:
Preheat oven to 175 degrees Celsius. Bring a large pot of salted water to a boil. Add green beans; cook until bright green and tender, 6 to 8 minutes. Drain in a colander; rinse under cold water, and pat dry. While beans are cooking, spread nuts in a single layer on a baking sheet; toast in oven until golden brown and fragrant, about 7 minutes. Watch them carefully, they will brown very quickly once they start to change colour. Transfer to a plate to cool. In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish. Garnish with toasted almonds.
Contributed by Cath Armstrong
Ingredients:
Coarse salt and ground pepper
1.5kg whole green beans, either fresh or frozen.
200g sliced unblanched almonds
1 tablespoon olive oil
Method:
Preheat oven to 175 degrees Celsius. Bring a large pot of salted water to a boil. Add green beans; cook until bright green and tender, 6 to 8 minutes. Drain in a colander; rinse under cold water, and pat dry. While beans are cooking, spread nuts in a single layer on a baking sheet; toast in oven until golden brown and fragrant, about 7 minutes. Watch them carefully, they will brown very quickly once they start to change colour. Transfer to a plate to cool. In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish. Garnish with toasted almonds.
Contributed by Cath Armstrong
grilled balsamic veggies
Ingredients:
1 zucchini, sliced
1 yellow squash, sliced
1 red capsicum, seeded and cut into chunks
1 green capsicum, seeded and cut into chunks
1 yellow capsicum, seeded and cut into chunks
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper, to taste
Method:
Toss the vegetables together in a large bowl with the balsamic vinegar, olive oil and a little salt and pepper. Let marinate for at least an hour, tossing once or twice to coat the veggies. Add all the veggies to a large piece of foil and fold the rims/edges of the foil up to make a ‘dish’ to cook them all in. Barbecue for 15 to 20 minutes, or until veggies begin to soften and char. Cooking time may vary depending on heat of the barbecue and thickness of the vegetable pieces. Once
cooked, transfer to serving platter and sprinkle a little Parmesan cheese as a garnish.
1 zucchini, sliced
1 yellow squash, sliced
1 red capsicum, seeded and cut into chunks
1 green capsicum, seeded and cut into chunks
1 yellow capsicum, seeded and cut into chunks
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper, to taste
Method:
Toss the vegetables together in a large bowl with the balsamic vinegar, olive oil and a little salt and pepper. Let marinate for at least an hour, tossing once or twice to coat the veggies. Add all the veggies to a large piece of foil and fold the rims/edges of the foil up to make a ‘dish’ to cook them all in. Barbecue for 15 to 20 minutes, or until veggies begin to soften and char. Cooking time may vary depending on heat of the barbecue and thickness of the vegetable pieces. Once
cooked, transfer to serving platter and sprinkle a little Parmesan cheese as a garnish.
grill me twice sweet potatoes
Ingredients:
4 sweet potatoes
1 jalapeno pepper
4 spring onions, trimmed
1 tbsp olive oil
4 tbsp butter
1/2 tsp of salt
1/2 tsp of pepper
1/2 cup sharp cheese, grated
Method:
Prepare the grill for a medium hot temperature.
Scrub the potatoes then wrap each potato separately and tightly with foil.
Place the potatoes on the grill and close the lid.
Grill the potatoes 45 minutes, turning occasionally, or until tender.
Place the jalapenos on the grill and turning often grill for 10 minutes or until blackened.
Remove the peppers and place in a plastic bag and allow them to steam for 10 minutes.
Brush the spring onions with the oil and place the grill rack.
Grill the spring onions for 8 minutes, turning often or until tender.
Remove the peppers from the bag, peel and remove the seeds.
Finely chop the peppers and spring onions and place in a small bowl, tossing to combine.
Partially unwrap the potatoes and cut a large slit in the top of each potato.
Fluff the potato flesh with a fork.
Add 1 tablespoon of butter, 1/8 teaspoon of salt and 1/8 teaspoon of pepper to each potato.
Sprinkle each potato with the jalapeno spring onion mixture.
Top each potato with 1/8 cup of the cheese.
Return the potatoes to the grill and heat for 15 minutes or until the cheese has melted.
Makes 4 servings
The fiesta of flavours in these stuffed potatoes will have you asking for more. Any type of chilli and cheese can be used in this recipe.
From the November 2013 Journal
4 sweet potatoes
1 jalapeno pepper
4 spring onions, trimmed
1 tbsp olive oil
4 tbsp butter
1/2 tsp of salt
1/2 tsp of pepper
1/2 cup sharp cheese, grated
Method:
Prepare the grill for a medium hot temperature.
Scrub the potatoes then wrap each potato separately and tightly with foil.
Place the potatoes on the grill and close the lid.
Grill the potatoes 45 minutes, turning occasionally, or until tender.
Place the jalapenos on the grill and turning often grill for 10 minutes or until blackened.
Remove the peppers and place in a plastic bag and allow them to steam for 10 minutes.
Brush the spring onions with the oil and place the grill rack.
Grill the spring onions for 8 minutes, turning often or until tender.
Remove the peppers from the bag, peel and remove the seeds.
Finely chop the peppers and spring onions and place in a small bowl, tossing to combine.
Partially unwrap the potatoes and cut a large slit in the top of each potato.
Fluff the potato flesh with a fork.
Add 1 tablespoon of butter, 1/8 teaspoon of salt and 1/8 teaspoon of pepper to each potato.
Sprinkle each potato with the jalapeno spring onion mixture.
Top each potato with 1/8 cup of the cheese.
Return the potatoes to the grill and heat for 15 minutes or until the cheese has melted.
Makes 4 servings
The fiesta of flavours in these stuffed potatoes will have you asking for more. Any type of chilli and cheese can be used in this recipe.
From the November 2013 Journal
honey & balsamic carrots
Ingredients:
Carrots
2 tsp balsamic vinegar
1 tbsp honey
1 tbsp olive oil
Method:
Cook carrots in usual way, drain and place on greased oven tray. Combine honey, oil and vinegar and drizzle over carrots. Place in oven for 20 minutes (approximately) at 180 degrees Celsius.
Contributed by Michelle O'Neill, 24th August 2010
Carrots
2 tsp balsamic vinegar
1 tbsp honey
1 tbsp olive oil
Method:
Cook carrots in usual way, drain and place on greased oven tray. Combine honey, oil and vinegar and drizzle over carrots. Place in oven for 20 minutes (approximately) at 180 degrees Celsius.
Contributed by Michelle O'Neill, 24th August 2010
hot potato salad
Ingredients:
1 kg potatoes, cooked in their jackets
1 large onion sliced
1 Kransky (optional, but really delicious).
2tbsp plain flour
1 cup water
2tbsp white vinegar
Method:
Let the potatoes cool and then slice thickly. Slice the Kransky and cook with the onion until brown and the onion is soft. Brown the flour in the pan the Kransky and onion were cooked in. slowly add the water, stirring well to avoid lumps. Add the vinegar and cook until thick. Taste – should be a slightly sour tasting white sauce. Carefully add the sausage and onion mix to the sliced potatoes, stir through the sauce. Add salt and pepper to taste.
Serves 4, approximate cost $4.00
Contributed by Cath Armstrong
1 kg potatoes, cooked in their jackets
1 large onion sliced
1 Kransky (optional, but really delicious).
2tbsp plain flour
1 cup water
2tbsp white vinegar
Method:
Let the potatoes cool and then slice thickly. Slice the Kransky and cook with the onion until brown and the onion is soft. Brown the flour in the pan the Kransky and onion were cooked in. slowly add the water, stirring well to avoid lumps. Add the vinegar and cook until thick. Taste – should be a slightly sour tasting white sauce. Carefully add the sausage and onion mix to the sliced potatoes, stir through the sauce. Add salt and pepper to taste.
Serves 4, approximate cost $4.00
Contributed by Cath Armstrong
irish potatoes
These potatoes are delicious and very easy. They also transport well so are perfect for taking to pot-luck dinners. If you have any leftovers (highly unlikely, they are really good) fry them in a non-stick pan the next day and serve with a fried egg for a quick and tasty meal. You won't need to add any butter or oil to the pan, there will be enough in the sauce.
Ingredients:
1kg potatoes, washed and cut into wedges (no need to peel)
1/2 cup water
1/2 cup butter, melted
1tbsp lemon juice
1tbsp chopped parsley
2 spring onions, finely sliced
3 tsp dried dill
Salt and pepper to taste
Method:
Pre-heat oven to 180 degrees Celsius. Put the potatoes and water into a covered casserole dish. Place in oven and cook for 45 minutes, or until potatoes are fork tender. Drain and return to casserole dish. Combine melted butter, lemon juice, parsley, spring onions, dill and seasonings. Pour over potatoes and return to oven to heat through, about 15 minutes. Serve.
Contributed by Cath Armstrong
Ingredients:
1kg potatoes, washed and cut into wedges (no need to peel)
1/2 cup water
1/2 cup butter, melted
1tbsp lemon juice
1tbsp chopped parsley
2 spring onions, finely sliced
3 tsp dried dill
Salt and pepper to taste
Method:
Pre-heat oven to 180 degrees Celsius. Put the potatoes and water into a covered casserole dish. Place in oven and cook for 45 minutes, or until potatoes are fork tender. Drain and return to casserole dish. Combine melted butter, lemon juice, parsley, spring onions, dill and seasonings. Pour over potatoes and return to oven to heat through, about 15 minutes. Serve.
Contributed by Cath Armstrong
italian eggplant steaks
Eggplant is one of the best vegetables to grill. You must be careful with eggplant to reach a grilled perfection. Always cut your eggplant to 6mm thickness. If you cut it to thin it will char and if too thick it will dry out. If you not marinating the eggplant slice coat them with oil before grilling. Be sure to always grill eggplant on high heat; cooking too slow will give the eggplant an unpleasant texture and will cause them to become dry. Any type of your favourite dressing or marinade can be used in this recipe. Try French or Thousand Island or Ranch for a tasty change.
Ingredients:
1 eggplant, peeled and sliced into 6mm slices
1 bottle of Italian dressing
Method:
Prepare the barbecue grill for medium hot heat.
Place the eggplant into a shallow bowl.
Pour the dressing over the eggplant and turn the eggplant to coat well.
Let the eggplant stand in the dressing for 15 minutes to absorb the liquid.
Place the eggplant on the grill and cook for 8 minutes, turning occasionally or until crispy on the outside but still soft in the middle.
Serves 4.
From the November 2013 Journal
Ingredients:
1 eggplant, peeled and sliced into 6mm slices
1 bottle of Italian dressing
Method:
Prepare the barbecue grill for medium hot heat.
Place the eggplant into a shallow bowl.
Pour the dressing over the eggplant and turn the eggplant to coat well.
Let the eggplant stand in the dressing for 15 minutes to absorb the liquid.
Place the eggplant on the grill and cook for 8 minutes, turning occasionally or until crispy on the outside but still soft in the middle.
Serves 4.
From the November 2013 Journal
mexican potatoes in a shell
Ingredients:
3 large baking potatoes
1 green capsicum, cut in half and seeds removed
2 jalapeno chillies
1cup sharp cheddar cheese, grated
1 egg, lightly beaten
2 tablespoon fresh coriander, finely shredded
1/4 tsp of salt
1/4 tsp of pepper
12 corn tortillas
1 tbsp olive oil
Method:
Preheat the grill to the medium temperature.
Prick the potatoes with a fork and wrap each potato in foil.
Set the potatoes, green peppers and jalapenos onto the grill grate.
Roast the vegetables for 10 minutes, turning often, until the capsicum and chillies are charred.
Remove the capsicum and chillies from the grill and place in plastic bags to steam for 10 minutes.
Close the grill lid and continuing roasting the potatoes for 40 minutes, turning every 10 minutes, or until tender.
Peel the capsicum and chillies and remove any remaining seeds.
Finely chop them and set aside.
Remove the potatoes and allow them to cool enough to handle.
Unwrap the potatoes, cut them in half and scoop out the potato pulp.
Add the pulp to the capsicum and chilli and stir to combine.
Stir in the cheese, egg, coriander, salt and pepper until blended together well.
Fill each taco shell with 2 tablespoons of the potato mixture.
Brush the outside of the tacos with the olive oil.
Place the filled tacos on the grill.
Grill 3 minutes per side or until crispy.
Makes 6 servings
When filling your tacos be careful not to fill them too full. This way the filling won't fall out on the grill grate. Serve them with salsa, sour cream or guacamole.
From the November 2013 Journal
3 large baking potatoes
1 green capsicum, cut in half and seeds removed
2 jalapeno chillies
1cup sharp cheddar cheese, grated
1 egg, lightly beaten
2 tablespoon fresh coriander, finely shredded
1/4 tsp of salt
1/4 tsp of pepper
12 corn tortillas
1 tbsp olive oil
Method:
Preheat the grill to the medium temperature.
Prick the potatoes with a fork and wrap each potato in foil.
Set the potatoes, green peppers and jalapenos onto the grill grate.
Roast the vegetables for 10 minutes, turning often, until the capsicum and chillies are charred.
Remove the capsicum and chillies from the grill and place in plastic bags to steam for 10 minutes.
Close the grill lid and continuing roasting the potatoes for 40 minutes, turning every 10 minutes, or until tender.
Peel the capsicum and chillies and remove any remaining seeds.
Finely chop them and set aside.
Remove the potatoes and allow them to cool enough to handle.
Unwrap the potatoes, cut them in half and scoop out the potato pulp.
Add the pulp to the capsicum and chilli and stir to combine.
Stir in the cheese, egg, coriander, salt and pepper until blended together well.
Fill each taco shell with 2 tablespoons of the potato mixture.
Brush the outside of the tacos with the olive oil.
Place the filled tacos on the grill.
Grill 3 minutes per side or until crispy.
Makes 6 servings
When filling your tacos be careful not to fill them too full. This way the filling won't fall out on the grill grate. Serve them with salsa, sour cream or guacamole.
From the November 2013 Journal
mixed vegetable curry
Ingredients:
1/2 medium cabbage, shredded
1 medium egg-plant, cut into 3.5cm strips
6 fried bean curd puffs, quartered diagonally
20 French beans, cut into 3.5cm strips
2 mediums potatoes, peeled and each cut into 8
1 medium tomato, cut into 8
1 medium carrot, peeled and sliced
1 large onion, peeled and finely chopped
5 tbsp oil
2 cloves garlic, peeled and minced
2 dried red chillies, seeded and finely pounded
5 tbsp curry powder
2 tbsp sweet paprika
130ml thick coconut milk
2-3 cups water
1tsp sugar
salt to taste
Method:
Cut vegetables as above. Heal oil in wok or pan. Fry onion, garlic and chillies till the onion is soft. Add a pinch salt and a little water. Add curry powder and sweet paprika and fry until fragrant. Add potatoes and bean curd puffs. Stir-fry 2-3 minutes. Add eggplant and beans and stir-fry 2-3 minutes. Add cabbage and tomato and stir-fry 2-3 minutes. Lastly, add the coconut milk, water and sugar. Bring to boil and stir constantly. Reduce heat and simmer uncovered until vegies are done. Taste and adjust seasonings. Serve hot.
Note: do not overcook cabbage and tomatoes. Always cook curry on the day you want to serve.
Contributed by Cath Armstrong
1/2 medium cabbage, shredded
1 medium egg-plant, cut into 3.5cm strips
6 fried bean curd puffs, quartered diagonally
20 French beans, cut into 3.5cm strips
2 mediums potatoes, peeled and each cut into 8
1 medium tomato, cut into 8
1 medium carrot, peeled and sliced
1 large onion, peeled and finely chopped
5 tbsp oil
2 cloves garlic, peeled and minced
2 dried red chillies, seeded and finely pounded
5 tbsp curry powder
2 tbsp sweet paprika
130ml thick coconut milk
2-3 cups water
1tsp sugar
salt to taste
Method:
Cut vegetables as above. Heal oil in wok or pan. Fry onion, garlic and chillies till the onion is soft. Add a pinch salt and a little water. Add curry powder and sweet paprika and fry until fragrant. Add potatoes and bean curd puffs. Stir-fry 2-3 minutes. Add eggplant and beans and stir-fry 2-3 minutes. Add cabbage and tomato and stir-fry 2-3 minutes. Lastly, add the coconut milk, water and sugar. Bring to boil and stir constantly. Reduce heat and simmer uncovered until vegies are done. Taste and adjust seasonings. Serve hot.
Note: do not overcook cabbage and tomatoes. Always cook curry on the day you want to serve.
Contributed by Cath Armstrong
MOO Hash Browns
Ingredients:
2 medium potatoes, grated
½ onion, grated
¼ cup plain flour
1 egg
Oil for frying
Method:
Rinse grated potatoes until water is clear, then drain and squeeze dry. Get as must moisture as possible out of the potato. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed. Heat about 1/4 inch of oil in a large frying pan, over medium-high heat. When oil is sizzling hot, drop 1/4 cup of mixture into the pan and use a spatula to flatten slightly. Cook until nicely browned on the bottom, then turn and brown on the other side. It should take at least 5 minutes per side. Remove from pan and drain on brown paper or paper towel. Serve immediately.
2 medium potatoes, grated
½ onion, grated
¼ cup plain flour
1 egg
Oil for frying
Method:
Rinse grated potatoes until water is clear, then drain and squeeze dry. Get as must moisture as possible out of the potato. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed. Heat about 1/4 inch of oil in a large frying pan, over medium-high heat. When oil is sizzling hot, drop 1/4 cup of mixture into the pan and use a spatula to flatten slightly. Cook until nicely browned on the bottom, then turn and brown on the other side. It should take at least 5 minutes per side. Remove from pan and drain on brown paper or paper towel. Serve immediately.
moo wedges
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Ingredients:
1 potato per person, scrubbed but not peeled 2 tbsp olive oil 1 tsp paprika Method: Pre-heat oven to 220 degrees Celsius. Dry the potatoes and cut into wedges. Mix the paprika into the olive oil. Put the potatoes into a bowl, pour over the oil mixture and toss. Line a baking sheet with baking paper. Spread the wedges on the baking sheet in a single layer. Bake for 15 minutes, turn, and bake a further 15 minutes until the potatoes are golden and crisp. Contributed by Cath Armstrong |
our favourite potato bake
Ingredients:
6 large potatoes, washed and thinly sliced
2 large onions, thinly sliced
1 can evaporated milk
1 pkt Cheese & Leek Soup
½ cup fresh breadcrumbs
½ cup grated tasty cheese
Method:
Grease a large casserole dish well. Layer the potato and onion, ending with a potato layer. Mix the evaporated milk and the soup mix well (I usually shake it a drink shaker) and pour over the potato and onion. Mix the grated cheese and the breadcrumbs together and sprinkle evenly over the top of the potato. Dot with butter. Cover with foil and bake in a moderate oven for 1 hour. Remove the foil and cook a further 10 minutes until the cheese and crumbs are golden brown and the potato is cooked.
Contributed by Cath Armstrong
6 large potatoes, washed and thinly sliced
2 large onions, thinly sliced
1 can evaporated milk
1 pkt Cheese & Leek Soup
½ cup fresh breadcrumbs
½ cup grated tasty cheese
Method:
Grease a large casserole dish well. Layer the potato and onion, ending with a potato layer. Mix the evaporated milk and the soup mix well (I usually shake it a drink shaker) and pour over the potato and onion. Mix the grated cheese and the breadcrumbs together and sprinkle evenly over the top of the potato. Dot with butter. Cover with foil and bake in a moderate oven for 1 hour. Remove the foil and cook a further 10 minutes until the cheese and crumbs are golden brown and the potato is cooked.
Contributed by Cath Armstrong
oven baked zucchini fries
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Every summer veggie gardens all over have a glut of zucchini. It is the almost indestructible vegetable. They can be frozen, dehydrated, pickled. They can be steamed, roasted or eat raw. Or they can be crumbed and baked into these delicious chips.
Ingredients: 2 large or 6 small zucchini 2 eggs 1-½ cups fresh breadcrumbs (try panko breadcrumbs for a crunchier texture) 1 tsp paprika 1 tsp mustard power Salt and pepper Olive oil Method: Preheat oven to 200 degrees Celsius. Grease a large baking sheet with olive oil and set aside. Cut your zucchini into wedges. Whisk the eggs in a dish and set aside. In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper. Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done. You can bake the wedges as is for about 30-40 minutes (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Turn half way through baking. Serve with your favourite dipping sauce (I love them with sweet chilli sauce). Contributed by Cath Armstrong |
potato bake
Ingredients:
4 large potatoes, washed, dried and thinly sliced.
1 large onion, thinly sliced
1 large carrot thinly sliced
1 large bottle of cream
Salt & Pepper
Method:
Grease a casserole dish and layer potato, carrot and onion. Pour over cream, add a sprinkle of salt and pepper to taste. Bake in a moderate oven about 45 minutes, until potatoes are cooked and the top is golden.
Serves 4, approximate cost $2.40
Variations:
Mix 1 packet Cheese & Leek soup mix with the cream.
Add 2 sliced, hard boiled eggs to one layer.
Add a ½ cup corn kernels to one layer.
Sprinkle the top with grated cheese before baking. Cover with foil to cook, removing foil for last 10 minutes to allow cheese to brown.
4 large potatoes, washed, dried and thinly sliced.
1 large onion, thinly sliced
1 large carrot thinly sliced
1 large bottle of cream
Salt & Pepper
Method:
Grease a casserole dish and layer potato, carrot and onion. Pour over cream, add a sprinkle of salt and pepper to taste. Bake in a moderate oven about 45 minutes, until potatoes are cooked and the top is golden.
Serves 4, approximate cost $2.40
Variations:
Mix 1 packet Cheese & Leek soup mix with the cream.
Add 2 sliced, hard boiled eggs to one layer.
Add a ½ cup corn kernels to one layer.
Sprinkle the top with grated cheese before baking. Cover with foil to cook, removing foil for last 10 minutes to allow cheese to brown.
Potato Cakes
Ingredients
2 large potatoes, washed and peeled
2 tbsp plain flour
2 tsp baking powder
1/2 cup cold water
Salt and pepper to taste
Oil
Method:
Wash potatoes and cut into 6mm thick slices.
Lay flat on a plate, sprinkle with water (extra) and microwave on high for 5-6 minutes. Combine flour, baking powder, salt and pepper. Add 1/2 cup water and mix till a smooth batter is achieved.
Remove potatoes from microwave and dry. Heat oil in deep pan. Dip potato slices in batter and carefully place in hot oil. Fry for 2-3mins till golden brown on both sides. Remove from pan and drain on brown paper or paper towel. Serve immediately.
2 large potatoes, washed and peeled
2 tbsp plain flour
2 tsp baking powder
1/2 cup cold water
Salt and pepper to taste
Oil
Method:
Wash potatoes and cut into 6mm thick slices.
Lay flat on a plate, sprinkle with water (extra) and microwave on high for 5-6 minutes. Combine flour, baking powder, salt and pepper. Add 1/2 cup water and mix till a smooth batter is achieved.
Remove potatoes from microwave and dry. Heat oil in deep pan. Dip potato slices in batter and carefully place in hot oil. Fry for 2-3mins till golden brown on both sides. Remove from pan and drain on brown paper or paper towel. Serve immediately.
quick corn on the cob
Quick and easy way to cook corn on the cob: put the whole unpeeled cob of corn into the microwave and cook for 4 minutes on high. The moisture from inside the hull of the corn is enough to steam it perfectly. Once the 4 minutes are up, carefully peel the hot corn and enjoy with butter.
Contributed by Elisa, Turner, 27th January 2010
Contributed by Elisa, Turner, 27th January 2010
red hot barbecued potatoes
Ingredients:
1kg russet potatoes, peeled and cut into large chunks
1 yellow onion, peeled and cut into chunks
1 tbsp olive oil
1/2 cup tomato sauce
1 tbsp chilli sauce
1 tbsp sugar
1 tsp of salt
1/2 tsp pepper
Method:
Place the potatoes and onions into a large pot and add enough water to just cover.
Stir in the olive oil, tomato sauce and chilli sauce until well blended.
Sprinkle in the sugar, salt and pepper stirring to blend in well.
Place the pan over high heat and bring the water to a brisk boil.
Reduce the heat to medium low and simmer the potatoes for 25 minutes or until very soft.
Remove the pan from the heat and allow the potatoes to stand in the pan for 30 minutes or until most of the liquid has been absorbed.
Return the pan to the stove over low heat and stirring occasionally cook the mixture until bubbly.
Makes 8 servings
These barbecued potatoes are always a hit. Allowing them to stand and absorb the liquid is what gives them their red colour. Adjust the chilli sauce to your tastes or leave it out completely if you prefer.
From the November 2013 Journal
1kg russet potatoes, peeled and cut into large chunks
1 yellow onion, peeled and cut into chunks
1 tbsp olive oil
1/2 cup tomato sauce
1 tbsp chilli sauce
1 tbsp sugar
1 tsp of salt
1/2 tsp pepper
Method:
Place the potatoes and onions into a large pot and add enough water to just cover.
Stir in the olive oil, tomato sauce and chilli sauce until well blended.
Sprinkle in the sugar, salt and pepper stirring to blend in well.
Place the pan over high heat and bring the water to a brisk boil.
Reduce the heat to medium low and simmer the potatoes for 25 minutes or until very soft.
Remove the pan from the heat and allow the potatoes to stand in the pan for 30 minutes or until most of the liquid has been absorbed.
Return the pan to the stove over low heat and stirring occasionally cook the mixture until bubbly.
Makes 8 servings
These barbecued potatoes are always a hit. Allowing them to stand and absorb the liquid is what gives them their red colour. Adjust the chilli sauce to your tastes or leave it out completely if you prefer.
From the November 2013 Journal
roasted beetroot in rosemary dijon dressing
Beetroot doesn't always come sliced in tins, ready to put on a salad sandwich. Whole baby beetroot are just delicious when they are roasted. If you aren't a tinned beetroot fan, try them prepared this way, they are divine and nothing like the briny tinned version.
Ingredients:
1.5kg small beetroots
4 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 tbsp red wine vinegar
1 tbsp fresh rosemary, chopped
Method:
Preheat oven to 200 degrees Celsius. Scrub the beetroot well and trim leaving 2cmh stem and root intact. Place beetroot in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well. Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
Make the dressing by putting whisking together the mustard, orange juice, sugar, and red wine vinegar in a large bowl. When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil. Whisk until dressing thickens, then add rosemary, stir, and set aside.
Now that the beetroot are cool enough to handle rub them with paper towels to remove the skins.
Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine. Let the mixture stay out at room temperature for about 30 minutes so flavours combine.
Serve at room temperature as a side dish or as a salad by spooning over mixed lettuce greens. Serves 4 to 6.
Contributed by Cath Armstrong
Ingredients:
1.5kg small beetroots
4 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 tbsp red wine vinegar
1 tbsp fresh rosemary, chopped
Method:
Preheat oven to 200 degrees Celsius. Scrub the beetroot well and trim leaving 2cmh stem and root intact. Place beetroot in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well. Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
Make the dressing by putting whisking together the mustard, orange juice, sugar, and red wine vinegar in a large bowl. When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil. Whisk until dressing thickens, then add rosemary, stir, and set aside.
Now that the beetroot are cool enough to handle rub them with paper towels to remove the skins.
Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine. Let the mixture stay out at room temperature for about 30 minutes so flavours combine.
Serve at room temperature as a side dish or as a salad by spooning over mixed lettuce greens. Serves 4 to 6.
Contributed by Cath Armstrong
savoury rice
Ingredients:
2 cups rice
1 large onion, diced
2 chicken stock cubes
1 tbsp oil
1/4 cup peas
1/2 red capsicum, finely diced
2 litres water
Method:
Bring the water to the boil in a large saucepan. Once boiling, stir in the oil, rice, onion and stock cube. Stir well to stop the rice sticking to the bottom of the pot. Add peas and red capsicum. Bring back to the boil and keep at a rapid boil for 12 - 15 minutes until the rice is cooked. Drain well. Serves 6
Contributed by Cath Armstrong
2 cups rice
1 large onion, diced
2 chicken stock cubes
1 tbsp oil
1/4 cup peas
1/2 red capsicum, finely diced
2 litres water
Method:
Bring the water to the boil in a large saucepan. Once boiling, stir in the oil, rice, onion and stock cube. Stir well to stop the rice sticking to the bottom of the pot. Add peas and red capsicum. Bring back to the boil and keep at a rapid boil for 12 - 15 minutes until the rice is cooked. Drain well. Serves 6
Contributed by Cath Armstrong
sesame vegetables
Ingredients:
2 tsp sesame oil
500g mixed vegetables: snow peas, carrot straws, corn kernels, broccoli and cauliflower florets, onion wedges, sliced celery, bean shoots, diced capsicum etc.
1 tsp sesame seeds
Method:
Place the oil into a wok or large, heavy based frying pan over medium high heat.
Add the vegetables and stir fry for 5 minutes or until crisp tender. Sprinkle with sesame seeds, cook another minute, stirring the sesame seeds through the vegetables. Makes 4 servings
The sesame oil gives these vegetables a great taste. Use your favourite combination of vegetables. Add this dish as a side to any of your favourite grilled chicken, steak or pork dishes for a very quick, easy and healthful side dish.
Tip of the Day 28 May 2013
2 tsp sesame oil
500g mixed vegetables: snow peas, carrot straws, corn kernels, broccoli and cauliflower florets, onion wedges, sliced celery, bean shoots, diced capsicum etc.
1 tsp sesame seeds
Method:
Place the oil into a wok or large, heavy based frying pan over medium high heat.
Add the vegetables and stir fry for 5 minutes or until crisp tender. Sprinkle with sesame seeds, cook another minute, stirring the sesame seeds through the vegetables. Makes 4 servings
The sesame oil gives these vegetables a great taste. Use your favourite combination of vegetables. Add this dish as a side to any of your favourite grilled chicken, steak or pork dishes for a very quick, easy and healthful side dish.
Tip of the Day 28 May 2013
silverbeet casserole
Ingredients:
1 bunch silverbeet
30g butter
1 large onion, finely chopped
2 tbsp plain flour
1 cup milk
60g cream cheese
250g cottage cheese
30g butter, extra
½ cup fresh breadcrumbs
Method:
Chop spinach and cook in a little boiling water till just tender. Drain. Melt butter and sauté onion till transparent. Stir in flour. Cook 1 minute, add milk and stir until thickened. Add cream cheese. Place a layer of half the sauce in the base of a greased casserole dish. Cover with silverbeet. Spread cottage cheese over silverbeet. Pour over remaining sauce. Melt extra butter in saucepan and toss breadcrumbs until crisp. Sprinkle over sauce. Bake in a moderate oven 20 minutes.
Contributed by Cath Armstrong
1 bunch silverbeet
30g butter
1 large onion, finely chopped
2 tbsp plain flour
1 cup milk
60g cream cheese
250g cottage cheese
30g butter, extra
½ cup fresh breadcrumbs
Method:
Chop spinach and cook in a little boiling water till just tender. Drain. Melt butter and sauté onion till transparent. Stir in flour. Cook 1 minute, add milk and stir until thickened. Add cream cheese. Place a layer of half the sauce in the base of a greased casserole dish. Cover with silverbeet. Spread cottage cheese over silverbeet. Pour over remaining sauce. Melt extra butter in saucepan and toss breadcrumbs until crisp. Sprinkle over sauce. Bake in a moderate oven 20 minutes.
Contributed by Cath Armstrong
simple & delicious herb & garlic baked vegetables
If you’re looking for a meatless meal that satisfies, look no further. If you want to get more vegetables into your diet, look no further. If you just want to serve something a little different with your grills or roasts look no further. Or if you'd just like a truly delicious vegetarian meal look no further.
This isn’t exactly a recipe, instead I hope you use it to inspire you to enjoy a variety of fresh vegetables often. With the bounty of beautiful fresh vegetables available at this time of year there is no excuse for not trying this way of enjoying them.
I serve these herb and garlic vegetables every Sunday with our roast. In winter they're done in the oven but in summer they are baked on the barbecue while the roast cooks. Either way they are delicious.
All you do is preheat your oven to 170 degrees Celsius or heat your barbecue to around the same temperature. They cook beautifully on the barbecue in about the same time as they do in the oven.
Roughly cut up some yellow squash, capsicum, onion and tomato. Add some quartered mushrooms, diced eggplant, chunks of carrot and sweet potato and thick slices of zucchini.
You can use whatever vegetables you like really. In winter use parsnip and swede, pumpkin and potato, even florets of cauliflower and broccoli or wedges of cabbage. In spring add some fresh asparagus spears to change the dish. It doesn't have to be the same every time, use a variety of vegetables to keep it interesting.
Toss through a couple of cloves of crushed garlic and add some fresh herbs like rosemary or basil, parsley and oregano or whatever you like. Drizzle the lot with some olive oil and gently toss all your ingredients to coat each piece with the oil, herbs and garlic.
Line a couple of baking sheets with foil and oil it If you're cooking on the barbecue use a couple of disposable foil trays (you can wash and re-use them, I buy them from the $2 shop). Spread the vegetables over the baking sheets in a single layer. I use two baking sheets so the veggies are spread out, it gives the hot air room to move around them while the bake, helping to cook them evenly and to brown the edges so they are nice and crisp and caramelized.
Bake for about 40 minutes. Toss the vegetables so they bake evenly. Cook for another 20 minutes or so, until they are all cooked through and starting to brown on the edges.
Drizzle with your favourite balsamic vinegar and serve over rice or quinoa, have them by themselves or use them as the vegetable accompaniment to a roast.
From the November 2014 Journal
This isn’t exactly a recipe, instead I hope you use it to inspire you to enjoy a variety of fresh vegetables often. With the bounty of beautiful fresh vegetables available at this time of year there is no excuse for not trying this way of enjoying them.
I serve these herb and garlic vegetables every Sunday with our roast. In winter they're done in the oven but in summer they are baked on the barbecue while the roast cooks. Either way they are delicious.
All you do is preheat your oven to 170 degrees Celsius or heat your barbecue to around the same temperature. They cook beautifully on the barbecue in about the same time as they do in the oven.
Roughly cut up some yellow squash, capsicum, onion and tomato. Add some quartered mushrooms, diced eggplant, chunks of carrot and sweet potato and thick slices of zucchini.
You can use whatever vegetables you like really. In winter use parsnip and swede, pumpkin and potato, even florets of cauliflower and broccoli or wedges of cabbage. In spring add some fresh asparagus spears to change the dish. It doesn't have to be the same every time, use a variety of vegetables to keep it interesting.
Toss through a couple of cloves of crushed garlic and add some fresh herbs like rosemary or basil, parsley and oregano or whatever you like. Drizzle the lot with some olive oil and gently toss all your ingredients to coat each piece with the oil, herbs and garlic.
Line a couple of baking sheets with foil and oil it If you're cooking on the barbecue use a couple of disposable foil trays (you can wash and re-use them, I buy them from the $2 shop). Spread the vegetables over the baking sheets in a single layer. I use two baking sheets so the veggies are spread out, it gives the hot air room to move around them while the bake, helping to cook them evenly and to brown the edges so they are nice and crisp and caramelized.
Bake for about 40 minutes. Toss the vegetables so they bake evenly. Cook for another 20 minutes or so, until they are all cooked through and starting to brown on the edges.
Drizzle with your favourite balsamic vinegar and serve over rice or quinoa, have them by themselves or use them as the vegetable accompaniment to a roast.
From the November 2014 Journal
simple grilled bean burgers
Ingredients:
2/3 cup uncooked bulgur
1-1/3 cups boiling water
4 slices wholemeal bread, toasted
1 (15 oz.) can kidney beans, drained
1/4 cup of fresh parsley
2 cloves of garlic, crushed
1 large egg
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
8 wholemeal rolls, cut in half
Method:
Place the bulgur in a mixing bowl and pour the boiling water over the top.
Cover the bowl and set aside to steam the bulgur for 10 minutes.
Place the toasted bread in the food processor and process until you have 1/2 cup of crumbs then set aside.
Place the beans, parsley and garlic into the food processor.
Process the mixture until very smooth.
Drain the bulgur and stir it into the bean mixture.
Add the bread crumbs and blend until well combined.
Add the egg, tomato paste and soy sauce and stir to mix them in well.
Sprinkle in the chili powder, salt and pepper and stir until well blended.
Set the mixture aside for 30 minutes allowing the mixture to thicken.
Heat the grill temperature to medium heat and lightly grease the grill rack.
Form the thickened bean mixture into 8 patties and lightly mist both sides with the non stick cooking spray.
Grill the burgers for 5 minutes then turn.
Continue grilling an additional 5 minutes or until the burgers are as crisp as you like.
Place the rolls on the grill and toast for 1 minute.
Place the burgers on the toasted rolls and top with your favourite condiments.
Makes 8 servings
Regular hamburger buns do not hold up well with this type of burger. The buns are too soft to hold up. Use a more rustic bun such as wholemeal or a Turkish roll to enhance the taste of your burger.
From the November 2013 Journal
2/3 cup uncooked bulgur
1-1/3 cups boiling water
4 slices wholemeal bread, toasted
1 (15 oz.) can kidney beans, drained
1/4 cup of fresh parsley
2 cloves of garlic, crushed
1 large egg
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
8 wholemeal rolls, cut in half
Method:
Place the bulgur in a mixing bowl and pour the boiling water over the top.
Cover the bowl and set aside to steam the bulgur for 10 minutes.
Place the toasted bread in the food processor and process until you have 1/2 cup of crumbs then set aside.
Place the beans, parsley and garlic into the food processor.
Process the mixture until very smooth.
Drain the bulgur and stir it into the bean mixture.
Add the bread crumbs and blend until well combined.
Add the egg, tomato paste and soy sauce and stir to mix them in well.
Sprinkle in the chili powder, salt and pepper and stir until well blended.
Set the mixture aside for 30 minutes allowing the mixture to thicken.
Heat the grill temperature to medium heat and lightly grease the grill rack.
Form the thickened bean mixture into 8 patties and lightly mist both sides with the non stick cooking spray.
Grill the burgers for 5 minutes then turn.
Continue grilling an additional 5 minutes or until the burgers are as crisp as you like.
Place the rolls on the grill and toast for 1 minute.
Place the burgers on the toasted rolls and top with your favourite condiments.
Makes 8 servings
Regular hamburger buns do not hold up well with this type of burger. The buns are too soft to hold up. Use a more rustic bun such as wholemeal or a Turkish roll to enhance the taste of your burger.
From the November 2013 Journal
simple scalloped potatoes
Ingredients:
1.5 kg potatoes, peeled and sliced very thin
2 cloves garlic, peeled
6 tablespoons unsalted butter
2 large onions, peeled and thinly sliced
Coarse salt and freshly ground pepper
600ml cream
300ml milk
Method:
Preheat oven to 160 degrees Celsius. Rinse sliced potatoes in cold water. Pat dry in a towel. Rub a shallow casserole dish with garlic cloves and butter . Arrange the sliced potatoes and onions in layers in the dish, seasoning between each layer with salt and pepper. Dot with remaining butter. Mix milk and cream together and pour over potatoes. Bake until cream has been absorbed by the potatoes, approximately 1 hour and 20 minutes. Increase heat to 200 degrees Celsius. Cook until top has browned, about 10 minutes. Serve immediately.
Contributed by Cath Armstrong
1.5 kg potatoes, peeled and sliced very thin
2 cloves garlic, peeled
6 tablespoons unsalted butter
2 large onions, peeled and thinly sliced
Coarse salt and freshly ground pepper
600ml cream
300ml milk
Method:
Preheat oven to 160 degrees Celsius. Rinse sliced potatoes in cold water. Pat dry in a towel. Rub a shallow casserole dish with garlic cloves and butter . Arrange the sliced potatoes and onions in layers in the dish, seasoning between each layer with salt and pepper. Dot with remaining butter. Mix milk and cream together and pour over potatoes. Bake until cream has been absorbed by the potatoes, approximately 1 hour and 20 minutes. Increase heat to 200 degrees Celsius. Cook until top has browned, about 10 minutes. Serve immediately.
Contributed by Cath Armstrong
stuffed capsicum
Ingredients:
4 large green capsicum, halved and seeded
2 cups cooked rice
1 cup grated cheese
1/2 cup sour cream
410 g can kidney beans, undrained
300g can whole kernel corn
1 pkt Taco seasoning
Method:
Heat oven to 175°. Mix filling ingredients and place 1/2 cup of the filling mixture into each capsicum half. Place capsicum into an ungreased Pyrex baking dish. Cover with foil and bake for 50-60 minutes or until tender. Garnish with salsa and serve with corn chips and more salsa and rice.
Contributed by Narelle, Mooroolbark, 4th January 2010
4 large green capsicum, halved and seeded
2 cups cooked rice
1 cup grated cheese
1/2 cup sour cream
410 g can kidney beans, undrained
300g can whole kernel corn
1 pkt Taco seasoning
Method:
Heat oven to 175°. Mix filling ingredients and place 1/2 cup of the filling mixture into each capsicum half. Place capsicum into an ungreased Pyrex baking dish. Cover with foil and bake for 50-60 minutes or until tender. Garnish with salsa and serve with corn chips and more salsa and rice.
Contributed by Narelle, Mooroolbark, 4th January 2010
stuffed potatoes
Use large potatoes. Wash, dry and microwave whole until soft. This can take up to 15 minutes depending on the size and number of potatoes you are doing. Check them often to make sure they are cooked through, but not mushy.
Once cooked, cut a slit in the top and squeeze to open. Scoop out the middle, leaving a thin layer of potato in the shell. Mix the middle with butter, salt, pepper and a little milk or cream. Scoop back into the potato. Eat as they are, or add toppings.
Serves 4, approximate cost $1.00
Now you can add toppings of your choice. Some of our favourites are:
Left over spaghetti sauce and grated cheese
Sliced beetroot and sour cream
Coleslaw and sour cream
Grated cheese
Sour cream
Left over casserole
Baked beans and grated cheese
Contributed by Cath Armstrong
Once cooked, cut a slit in the top and squeeze to open. Scoop out the middle, leaving a thin layer of potato in the shell. Mix the middle with butter, salt, pepper and a little milk or cream. Scoop back into the potato. Eat as they are, or add toppings.
Serves 4, approximate cost $1.00
Now you can add toppings of your choice. Some of our favourites are:
Left over spaghetti sauce and grated cheese
Sliced beetroot and sour cream
Coleslaw and sour cream
Grated cheese
Sour cream
Left over casserole
Baked beans and grated cheese
Contributed by Cath Armstrong
tangy garlic kale & onion
Kale is becoming more popular as a vegetable and that's a great thing. Full of vitamins and minerals, it's easy to grown and tasty too. Use it in place of silverbeet to boost the good food intake for your family.
Ingredients:
5 tbsp olive oil, divided
2 medium red onions, sliced in circles, then in half
3 garlic cloves, crushed
2kg fresh kale, stems removed, cut in strips, washed and dried well
1/2 tsp salt
1/2 tsp ground black pepper
3 to 4 tbsp balsamic vinegar
Method:
Heat 2 tablespoons of the olive oil in a large heavy fry pan over medium-high heat. Add the onion and cook until soft and just beginning to brown a little; remove from pan and set aside. Reduce the heat under the fry pan to medium-low, add the garlic, cooking just until fragrant, about 1 to 2 minutes; remove from pan and save with onion. Add the remaining oil and turn the heat back up to medium-high, then add the kale and cook, stirring frequently, until the kale just wilts. Add the cooked onion and garlic, then the salt and pepper. Reduce the heat again to medium-low and continue cooking, tossing the mixture occasionally, until the kale is tender, about 5 minutes. Sprinkle the balsamic vinegar into the mixture just before serving, toss and serve hot as a side dish for grilled, roasted, or barbecued meat, poultry, or fish. Serves 4.
Contributed by Cath Armstrong
Ingredients:
5 tbsp olive oil, divided
2 medium red onions, sliced in circles, then in half
3 garlic cloves, crushed
2kg fresh kale, stems removed, cut in strips, washed and dried well
1/2 tsp salt
1/2 tsp ground black pepper
3 to 4 tbsp balsamic vinegar
Method:
Heat 2 tablespoons of the olive oil in a large heavy fry pan over medium-high heat. Add the onion and cook until soft and just beginning to brown a little; remove from pan and set aside. Reduce the heat under the fry pan to medium-low, add the garlic, cooking just until fragrant, about 1 to 2 minutes; remove from pan and save with onion. Add the remaining oil and turn the heat back up to medium-high, then add the kale and cook, stirring frequently, until the kale just wilts. Add the cooked onion and garlic, then the salt and pepper. Reduce the heat again to medium-low and continue cooking, tossing the mixture occasionally, until the kale is tender, about 5 minutes. Sprinkle the balsamic vinegar into the mixture just before serving, toss and serve hot as a side dish for grilled, roasted, or barbecued meat, poultry, or fish. Serves 4.
Contributed by Cath Armstrong
tomato casserole
Ingredients:
8 medium tomatoes, peeled and cut into wedges
8 slices of bread, cubed with crusts removed
1/2 cup plus 2 Tbsp. of margarine or butter, melted
1 tsp. each of salt, thyme and dried basil
3/4 cup grated Parmesan cheese
Method:
Place tomatoes in a greased 9x13 pan. Top with bread cubes. Mix butter and spices and pour over tomatoes and bread. Sprinkle with cheese. Bake uncovered at 350° for 30-35 minutes or until tomatoes are tender
From the January 2010 Journal
8 medium tomatoes, peeled and cut into wedges
8 slices of bread, cubed with crusts removed
1/2 cup plus 2 Tbsp. of margarine or butter, melted
1 tsp. each of salt, thyme and dried basil
3/4 cup grated Parmesan cheese
Method:
Place tomatoes in a greased 9x13 pan. Top with bread cubes. Mix butter and spices and pour over tomatoes and bread. Sprinkle with cheese. Bake uncovered at 350° for 30-35 minutes or until tomatoes are tender
From the January 2010 Journal
vegetables in cream sauce
Ingredients:
500g cooked, mixed vegetables (fresh or frozen)
1 cup white sauce
Salt and pepper to taste
2 tbsp cream
Method:
Cook vegetables, drain thoroughly. Make white sauce and remove from heat. Add cream, stirring well. Season with salt and pepper to taste. Gently stir through mixed vegetables, serve at once.
From the January 2010 Journal
500g cooked, mixed vegetables (fresh or frozen)
1 cup white sauce
Salt and pepper to taste
2 tbsp cream
Method:
Cook vegetables, drain thoroughly. Make white sauce and remove from heat. Add cream, stirring well. Season with salt and pepper to taste. Gently stir through mixed vegetables, serve at once.
From the January 2010 Journal
zesty parmesan fried tomatoes
Ingredients:
4 green tomatoes, sliced 6mm thick
2 tsp salt
1/2 cup cornmeal
1/2 cup Parmesan cheese, grated
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp ground ginger
1/8 tsp chilli flakes, crushed
2 eggs
1/2 cup olive oil
Method:
Sprinkle both sides of the tomato slices evenly with the salt. Let the tomatoes stand undisturbed for 10 minutes. Place the cornmeal into a shallow mixing bowl. Add the Parmesan cheese and toss to combine. Sprinkle in the garlic salt, oregano, ginger and chilli flakes blending all the ingredients together well. Break the eggs into another shallow bowl and beat lightly with a fork. Pour the olive oil into a fry pan and place the pan over medium heat. Pat the tomato slices dry with paper towel. Dip the slices into the eggs allowing any excess to drip off. Coat the slices in the Parmesan mixture. Place the tomato slices into the oil and fry, a few at a time, for 3 minutes or until the bottom is golden brown. Turn the tomatoes and continue frying for 3 minutes or until completely browned. Remove and drain on paper towel.
4 green tomatoes, sliced 6mm thick
2 tsp salt
1/2 cup cornmeal
1/2 cup Parmesan cheese, grated
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp ground ginger
1/8 tsp chilli flakes, crushed
2 eggs
1/2 cup olive oil
Method:
Sprinkle both sides of the tomato slices evenly with the salt. Let the tomatoes stand undisturbed for 10 minutes. Place the cornmeal into a shallow mixing bowl. Add the Parmesan cheese and toss to combine. Sprinkle in the garlic salt, oregano, ginger and chilli flakes blending all the ingredients together well. Break the eggs into another shallow bowl and beat lightly with a fork. Pour the olive oil into a fry pan and place the pan over medium heat. Pat the tomato slices dry with paper towel. Dip the slices into the eggs allowing any excess to drip off. Coat the slices in the Parmesan mixture. Place the tomato slices into the oil and fry, a few at a time, for 3 minutes or until the bottom is golden brown. Turn the tomatoes and continue frying for 3 minutes or until completely browned. Remove and drain on paper towel.