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Recipe File: Vegetarian
asparagus avocado mushrooms
Ingredients:
8 large mushrooms, stalks gently twisted out
1 avocado
4 fresh or tinned asparagus spears
juice of 1 lemon
optional: dash or two of Tabasco sauce, grated cheese sour cream to garnish
Arrange half the asparagus spears over mushrooms. Finely chop the remaining asparagus. Mash these with avocado, lemon juice, Tabasco and a little freshly ground pepper. Pile into mushrooms, allowing mixture to sit slightly above level of mushroom. Sprinkle over grated cheese and grill until bubbly. Note: Can be served raw. Garnish with a little sour cream and paprika.
8 large mushrooms, stalks gently twisted out
1 avocado
4 fresh or tinned asparagus spears
juice of 1 lemon
optional: dash or two of Tabasco sauce, grated cheese sour cream to garnish
Arrange half the asparagus spears over mushrooms. Finely chop the remaining asparagus. Mash these with avocado, lemon juice, Tabasco and a little freshly ground pepper. Pile into mushrooms, allowing mixture to sit slightly above level of mushroom. Sprinkle over grated cheese and grill until bubbly. Note: Can be served raw. Garnish with a little sour cream and paprika.
asparagus flan
Ingredients:
1 onion, chopped
1 tablespoon oil
4 cups assorted diced vegetables -0 carrots, leeks, corn, beans etc
1½ cups milk
4 eggs
1 tablespoon plain four
½ teaspoon dried tarragon (optional)
1 x 340g can asparagus spears, drained
Method:
Fry the onion in oil until soft. Add diced vegetables and cook gently for 4 – 5 minutes or until cooked. Whisk milk, eggs and flour together. Stir in vegetables and tarragon. Pour mixture into a greased ovenproof dish. Place the asparagus on top in a lattice pattern. Bake at 180ºC for 25 – 30 minutes until set and golden brown.
Contributed by Cath Armstrong
1 onion, chopped
1 tablespoon oil
4 cups assorted diced vegetables -0 carrots, leeks, corn, beans etc
1½ cups milk
4 eggs
1 tablespoon plain four
½ teaspoon dried tarragon (optional)
1 x 340g can asparagus spears, drained
Method:
Fry the onion in oil until soft. Add diced vegetables and cook gently for 4 – 5 minutes or until cooked. Whisk milk, eggs and flour together. Stir in vegetables and tarragon. Pour mixture into a greased ovenproof dish. Place the asparagus on top in a lattice pattern. Bake at 180ºC for 25 – 30 minutes until set and golden brown.
Contributed by Cath Armstrong
avocado al pesto
A classic Italian dressing served with a classic food.
1 ½ cups olive oil
8 cloves garlic, peeled
2 cups fresh basil leaves (increase for a thicker sauce)
2/3 cup freshly grated parmesan cheese
2 large avocados, sliced
shredded lettuce or curly endive
Blend oil, garlic and basil in a blender until smooth and thick. Mix in grated cheese. Heat sauce in double boiler until hot, stirring constantly. To serve, arrange sliced avocado on a bed of shredded lettuce or endive. Spoon hot sauce over avocado. A little cream may be added to sauce when heating.
1 ½ cups olive oil
8 cloves garlic, peeled
2 cups fresh basil leaves (increase for a thicker sauce)
2/3 cup freshly grated parmesan cheese
2 large avocados, sliced
shredded lettuce or curly endive
Blend oil, garlic and basil in a blender until smooth and thick. Mix in grated cheese. Heat sauce in double boiler until hot, stirring constantly. To serve, arrange sliced avocado on a bed of shredded lettuce or endive. Spoon hot sauce over avocado. A little cream may be added to sauce when heating.
avodamia nest
Nest
2 avocados
2 beaten eggs
ground raw macadamia nuts to coat
oil for frying
Cut avocados in half, remove seeds and carefully peel away skin. Dip avocado into beaten egg, then into ground macadamia nuts. Rather than move the avocado half around too much, it is easier to toss the nuts over it with a spoon. Fry in shallow oil on both sides until golden brown. You can use your own imagination for fillings and toppings for this basic idea.
Fillings
8 large mushrooms, finely sliced
1 medium onion, finely sliced
sour cream to garnish
Saute onions and mushrooms in a little butter until soft but not mushy. Place in ‘avodamia’ nest and garnish with a swirl of sour cream and a sprinkle of paprika.
OR 1 ½ cups grated cheese 4 slices ham, finely chopped 2 sticks celery, finely chopped Toss cheese, ham and celery together and pile into avodamia nest. Grill under moderate heat until cheese is bubbling and browning slightly.
OR 2 tomatoes, diced or cherry tomatoes 4 shallots, finely chopped ½ teaspoon dried basil 1 clove garlic, crushed 125g cream cheese, finely diced Mix all ingredients together and pile into avodamia nest. Bake in a very hot oven until filling is heated through.
Note: Don’t brown the avodamia nest quite as much to allow for browning in the oven.
2 avocados
2 beaten eggs
ground raw macadamia nuts to coat
oil for frying
Cut avocados in half, remove seeds and carefully peel away skin. Dip avocado into beaten egg, then into ground macadamia nuts. Rather than move the avocado half around too much, it is easier to toss the nuts over it with a spoon. Fry in shallow oil on both sides until golden brown. You can use your own imagination for fillings and toppings for this basic idea.
Fillings
8 large mushrooms, finely sliced
1 medium onion, finely sliced
sour cream to garnish
Saute onions and mushrooms in a little butter until soft but not mushy. Place in ‘avodamia’ nest and garnish with a swirl of sour cream and a sprinkle of paprika.
OR 1 ½ cups grated cheese 4 slices ham, finely chopped 2 sticks celery, finely chopped Toss cheese, ham and celery together and pile into avodamia nest. Grill under moderate heat until cheese is bubbling and browning slightly.
OR 2 tomatoes, diced or cherry tomatoes 4 shallots, finely chopped ½ teaspoon dried basil 1 clove garlic, crushed 125g cream cheese, finely diced Mix all ingredients together and pile into avodamia nest. Bake in a very hot oven until filling is heated through.
Note: Don’t brown the avodamia nest quite as much to allow for browning in the oven.
baked bean curry
Ingredients:
800g can baked beans in tomato sauce
1 large tomato, diced
1 tbsp vegetable oil
1 onion, diced
1-2 cloves garlic, crushed
1 tsp grated ginger
4 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
Salt and pepper
Method:
In a large, heavy based saucepan, sauté the onion, garlic and ginger until onion is tender, then add curry powder and spices. Stir for 30 seconds then add tomato and baked beans. Heat through, add salt and pepper to taste.
800g can baked beans in tomato sauce
1 large tomato, diced
1 tbsp vegetable oil
1 onion, diced
1-2 cloves garlic, crushed
1 tsp grated ginger
4 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
Salt and pepper
Method:
In a large, heavy based saucepan, sauté the onion, garlic and ginger until onion is tender, then add curry powder and spices. Stir for 30 seconds then add tomato and baked beans. Heat through, add salt and pepper to taste.
bean patties
In looking at ways to cut out grocery bill further, I was discussing the idea of a meat free night or two with my daughter. We don't eat a huge amount of meat but am of the thought that its probably not good to eat every night and does still add up. As she was the fussy one I gave her the challenge. Here is what she came up with! and omg they were lovely!
Ingredients:
400g can cannellini beans, drained and rinsed
1 garlic clove crushed
2 spring onions finely chopped
4 tbsp grated parmesan cheese
1 tbsp chopped fresh basil (I used frozen)
1 tbsp grated lemon zest (as we only had some frozen lemon juice she left this out)
1 tbsp lemon juice
1 tsp mild paprika
2 tbsp plain flour
1 large egg beaten
2 cups packet breadcrumbs
1 cup oil to fry (we didn't use this amount, we used much less)
Method:
Blend beans, garlic, onion, Parmesan, basil, lemon zest, juice and paprika in a food processor until smooth, mould into four patties. Place covered in fridge for 15 minutes to firm. Place flour in a bowl and season with salt and pepper. Place the egg and breadcrumbs in separate bowls. Roll patties in flour, then dip in egg and roll in breadcrumbs. Refrigerate for 15 minutes. Cook in hot oil until each side is brown and crisp.
Easy and lovely! We served this with a nice lettuce, tomato, feta, oil & herb salad.
Contributed by Sydmum
Ingredients:
400g can cannellini beans, drained and rinsed
1 garlic clove crushed
2 spring onions finely chopped
4 tbsp grated parmesan cheese
1 tbsp chopped fresh basil (I used frozen)
1 tbsp grated lemon zest (as we only had some frozen lemon juice she left this out)
1 tbsp lemon juice
1 tsp mild paprika
2 tbsp plain flour
1 large egg beaten
2 cups packet breadcrumbs
1 cup oil to fry (we didn't use this amount, we used much less)
Method:
Blend beans, garlic, onion, Parmesan, basil, lemon zest, juice and paprika in a food processor until smooth, mould into four patties. Place covered in fridge for 15 minutes to firm. Place flour in a bowl and season with salt and pepper. Place the egg and breadcrumbs in separate bowls. Roll patties in flour, then dip in egg and roll in breadcrumbs. Refrigerate for 15 minutes. Cook in hot oil until each side is brown and crisp.
Easy and lovely! We served this with a nice lettuce, tomato, feta, oil & herb salad.
Contributed by Sydmum
black bean & corn enchiladas
Ingredients:
12 soft taco size corn tortillas
1 can black beans
1 can corn kernels (or frozen corn)
1 red bell capsicum
1 tsp ground cumin
1 lime(s)
Salt and pepper to taste
2 cups red enchilada sauce
2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. Lightly spray a 9×13-inch baking dish with nonstick
cooking spray. Open and drain the corn. Drain and rinse the black
beans, if desired. Juice the lime.
In a bowl, combine the black beans, corn, green chilies, red bell pepper,
ground cumin and lime juice. Season with a little salt and pepper.
Roll the black-bean and corn mixture into the 12 corn tortillas and place
seam side down in the prepared baking dish.
Pour the red enchilada sauce over the top of the enchiladas, then
sprinkle the shredded cheese on top.
Bake in the preheated oven for 15 minutes, or until cheese has melted.
12 soft taco size corn tortillas
1 can black beans
1 can corn kernels (or frozen corn)
1 red bell capsicum
1 tsp ground cumin
1 lime(s)
Salt and pepper to taste
2 cups red enchilada sauce
2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. Lightly spray a 9×13-inch baking dish with nonstick
cooking spray. Open and drain the corn. Drain and rinse the black
beans, if desired. Juice the lime.
In a bowl, combine the black beans, corn, green chilies, red bell pepper,
ground cumin and lime juice. Season with a little salt and pepper.
Roll the black-bean and corn mixture into the 12 corn tortillas and place
seam side down in the prepared baking dish.
Pour the red enchilada sauce over the top of the enchiladas, then
sprinkle the shredded cheese on top.
Bake in the preheated oven for 15 minutes, or until cheese has melted.
burgers
Ingredients:
1 onion, grated
1 teaspoon Vegemite
1 cup boiling water
1 cup gluten flour
1 cup fresh breadcrumbs
1 can pineapple rings in juice
Oil for frying
Method:
Stir Vegemite into boiling water until dissolved. Add onion, gluten flour and breadcrumbs and water to bowl of food processor. Process until the mixture comes together - this only takes a few seconds. If you don't have a food processor, use a fork to mix. Form into burgers. Heat oil in frying pan. Fry on one side. Before turning, add pineapple slice to top, flip and fry until golden brown. Serve on toasted buns with lettuce and sliced tomato.
1 onion, grated
1 teaspoon Vegemite
1 cup boiling water
1 cup gluten flour
1 cup fresh breadcrumbs
1 can pineapple rings in juice
Oil for frying
Method:
Stir Vegemite into boiling water until dissolved. Add onion, gluten flour and breadcrumbs and water to bowl of food processor. Process until the mixture comes together - this only takes a few seconds. If you don't have a food processor, use a fork to mix. Form into burgers. Heat oil in frying pan. Fry on one side. Before turning, add pineapple slice to top, flip and fry until golden brown. Serve on toasted buns with lettuce and sliced tomato.
calzone
Ingredients:
2 teaspoons dried yeast
½ teaspoon sugar
¾ cup warm water
2 cups plain flour
1 teaspoon salt
2 tablespoons olive oil
2 small bocconcini, sliced
1 tablespoon milk
Filling
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, crushed
2 medium egg tomatoes, chopped
1 tablespoon chopped fresh basil
1 tablespoon drained capers
6 slices (50g) mild salami, sliced
Combine yeast, sugar and water in small bowl, cover, stand in warm place about 10 minutes or until mixture is frothy. Sift flour and salt into large bowl, stir in yeast mixture and oil, mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in oiled bowl, cover, stand in warm place about 1 hour or until doubled in size. Turn dough onto lightly floured surface, knead until smooth. Divide dough in half. Roll each half to a 25cm round. Top 1 side of each round with half the filling mixture and half the bocconcini. Fold rounds in half to enclose filling; press edges together. Place calzone on greased oven tray; brush with milk. Cut 2 small slits on top of each calzone. Bake in hot oven about 20 minutes or until well browned.
Filling
Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring , about 10 minutes or until liquid has evaporated. Stir in basil, capers and salami. Makes 2. Recipe can be made a day ahead and stored covered, in refrigerator.
2 teaspoons dried yeast
½ teaspoon sugar
¾ cup warm water
2 cups plain flour
1 teaspoon salt
2 tablespoons olive oil
2 small bocconcini, sliced
1 tablespoon milk
Filling
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, crushed
2 medium egg tomatoes, chopped
1 tablespoon chopped fresh basil
1 tablespoon drained capers
6 slices (50g) mild salami, sliced
Combine yeast, sugar and water in small bowl, cover, stand in warm place about 10 minutes or until mixture is frothy. Sift flour and salt into large bowl, stir in yeast mixture and oil, mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in oiled bowl, cover, stand in warm place about 1 hour or until doubled in size. Turn dough onto lightly floured surface, knead until smooth. Divide dough in half. Roll each half to a 25cm round. Top 1 side of each round with half the filling mixture and half the bocconcini. Fold rounds in half to enclose filling; press edges together. Place calzone on greased oven tray; brush with milk. Cut 2 small slits on top of each calzone. Bake in hot oven about 20 minutes or until well browned.
Filling
Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring , about 10 minutes or until liquid has evaporated. Stir in basil, capers and salami. Makes 2. Recipe can be made a day ahead and stored covered, in refrigerator.
carrot avocado & sprout salad
Ingredients:
2 ½ cups (150g) bean sprouts
2 medium carrots, grated
1 tablespoons sunflower seed kernels
2 tablespoons chopped fresh parsley
1 medium avocado, sliced
Honey Dressing
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic, crushed
Combine sprouts, carrots, kernels and parsley in medium. Pour over dressing, toss well; top with avocado.
Honey Dressing
Combine all ingredients in jar; shake well. Salad without avocado can be prepared several hours ahead; keep, covered in refrigerator. Add avocado and dressing just before serving.
2 ½ cups (150g) bean sprouts
2 medium carrots, grated
1 tablespoons sunflower seed kernels
2 tablespoons chopped fresh parsley
1 medium avocado, sliced
Honey Dressing
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic, crushed
Combine sprouts, carrots, kernels and parsley in medium. Pour over dressing, toss well; top with avocado.
Honey Dressing
Combine all ingredients in jar; shake well. Salad without avocado can be prepared several hours ahead; keep, covered in refrigerator. Add avocado and dressing just before serving.
cauliflower & brown Lentil curry
Ingredients:
1 tbsp oil
1 tsp ground cumin
1 tsp turmeric
1 clove garlic, crushed
1 red onion, cut into wedges
3 cups cauliflower florets
10 -12 green beans, halved
1 red capsicum, cut into wedges
400g can brown lentils, drained
400g can diced tomatoes
Method:
Heat oil in a large frying pan and add spices, garlic, onion, cauliflower, beans and capsicum. Cook for 1 - 2 minutes. Stir in drained brown lentils and diced tomatoes; cover and simmer for 15 minutes, stirring occasionally. Serve with cooked rice.
Contributed by Melissa Kercher, 13th December 2015
1 tbsp oil
1 tsp ground cumin
1 tsp turmeric
1 clove garlic, crushed
1 red onion, cut into wedges
3 cups cauliflower florets
10 -12 green beans, halved
1 red capsicum, cut into wedges
400g can brown lentils, drained
400g can diced tomatoes
Method:
Heat oil in a large frying pan and add spices, garlic, onion, cauliflower, beans and capsicum. Cook for 1 - 2 minutes. Stir in drained brown lentils and diced tomatoes; cover and simmer for 15 minutes, stirring occasionally. Serve with cooked rice.
Contributed by Melissa Kercher, 13th December 2015
cauliflower fritters
Ingredients:
1 cup self-raising wholemeal flour
½ tsp baking powder
500g cauliflower florets, blanched then roughly chopped
2 shallots, finely chopped
½ tsp salt
½ tsp ground cumin
2 eggs, lightly beaten
1 cup milk
2 tbsp oil
Method:
Sift flour and baking powder into a large bowl. Add cauliflower florets, shallots, salt and cumin. Combine eggs and milk. Pour liquid ingredients into dry ingredients and gently combine.
Heat a non-stick frypan over medium heat. Lightly grease with oil and drop tablespoonful’s of mixture into pan. Cook until golden and bubbles appear.
Turn fritters and cook on other side. Makes 12 fritters.
1 cup self-raising wholemeal flour
½ tsp baking powder
500g cauliflower florets, blanched then roughly chopped
2 shallots, finely chopped
½ tsp salt
½ tsp ground cumin
2 eggs, lightly beaten
1 cup milk
2 tbsp oil
Method:
Sift flour and baking powder into a large bowl. Add cauliflower florets, shallots, salt and cumin. Combine eggs and milk. Pour liquid ingredients into dry ingredients and gently combine.
Heat a non-stick frypan over medium heat. Lightly grease with oil and drop tablespoonful’s of mixture into pan. Cook until golden and bubbles appear.
Turn fritters and cook on other side. Makes 12 fritters.
cheats haystacks
Ingredients:
1 tin baked beans
1 tin kidney beans, rinsed
1 tin diced tomatoes
1 pkt corn chips
1/2 cup grated cheese
Method:
Mix baked beans, kidney beans and diced tomatoes and warm through. Layer corn chips on plates and top with bean mixture. Sprinkle with grated cheese and serve.
Contributed by Megan, Carrum Downs, 13th December 2009
1 tin baked beans
1 tin kidney beans, rinsed
1 tin diced tomatoes
1 pkt corn chips
1/2 cup grated cheese
Method:
Mix baked beans, kidney beans and diced tomatoes and warm through. Layer corn chips on plates and top with bean mixture. Sprinkle with grated cheese and serve.
Contributed by Megan, Carrum Downs, 13th December 2009
cheese stuffed mushrooms
Ingredients:
24 medium fresh white button mushrooms
Cooking spray
1 onion, grated
2 tsp extra virgin olive oil
1/2 cup white wine or reduced-salt chicken stock
3/4 cup grated cheese, divided
1/4 cup grated Parmesan cheese
2 to 3 tbsp dry bread crumbs
2 tbsp dried parsley flakes
1/2 tsp dried tarragon
1/4 tsp kosher salt
1/4 tsp freshly grated black pepper
Method:
Preheat oven to 190 degrees Celsius. Clean the mushrooms with a damp paper towel. Remove the stem from each mushroom and set them aside. Place the caps, stem-side up, on a baking dish that has been lined with foil. Spritz the mushrooms with cooking spray and set them aside.
Return to the mushroom stems and chop them finely. Place the mushroom stems and the grated onion in a small frying pan with olive oil and sauté them. Add the wine or chicken stock and bring to a boil. Reduce heat and allow to simmer uncovered, until the liquid has been absorbed. This will take about 12 minutes. Then remove the mixture from the heat.
Add the remaining ingredients except for six tablespoons of cheese to the mushroom stem and shallot mixture. Stir well to be sure the items are completely mixed. Carefully spoon this into the reserved mushroom caps. Follow this with the remaining grated cheese. Spray each stuffed mushroom again with the cooking spray.
Bake the stuffed mushrooms for 15-20 minutes or until mushrooms are tender and the cheese is melted. Allow them to cool slightly before serving.
From the June 2014 Journal
24 medium fresh white button mushrooms
Cooking spray
1 onion, grated
2 tsp extra virgin olive oil
1/2 cup white wine or reduced-salt chicken stock
3/4 cup grated cheese, divided
1/4 cup grated Parmesan cheese
2 to 3 tbsp dry bread crumbs
2 tbsp dried parsley flakes
1/2 tsp dried tarragon
1/4 tsp kosher salt
1/4 tsp freshly grated black pepper
Method:
Preheat oven to 190 degrees Celsius. Clean the mushrooms with a damp paper towel. Remove the stem from each mushroom and set them aside. Place the caps, stem-side up, on a baking dish that has been lined with foil. Spritz the mushrooms with cooking spray and set them aside.
Return to the mushroom stems and chop them finely. Place the mushroom stems and the grated onion in a small frying pan with olive oil and sauté them. Add the wine or chicken stock and bring to a boil. Reduce heat and allow to simmer uncovered, until the liquid has been absorbed. This will take about 12 minutes. Then remove the mixture from the heat.
Add the remaining ingredients except for six tablespoons of cheese to the mushroom stem and shallot mixture. Stir well to be sure the items are completely mixed. Carefully spoon this into the reserved mushroom caps. Follow this with the remaining grated cheese. Spray each stuffed mushroom again with the cooking spray.
Bake the stuffed mushrooms for 15-20 minutes or until mushrooms are tender and the cheese is melted. Allow them to cool slightly before serving.
From the June 2014 Journal
cheesy nut loaf with tomato sauce
Ingredients:
1 tablespoon oil
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
1 cup roasted unsalted cashew nuts
1 cup blanched almonds
1 medium carrot, grated
1 cup cooked brown rice
¾ cup grated tasty cheese
1 egg, lightly beaten
Tomato Sauce
1tablespoon oil
6 medium tomatoes, chopped
¼ cup water
Lightly oil 14cm x 21cm loaf pan, line base with greaseproof paper. Heat oil in small saucepan, add onion, pepper and tomato, stir over low heat for about 4 minutes (or microwave on HIGH for about 3 minutes) or until pepper is tender; cool. Blend or process cashews and almonds until finely chopped. Combine onion mixture, nuts, carrot, rice, cheese and egg in a large bowl, mix well. Press mixture evenly into prepared pan, bake in moderate oven for about 40 minutes or until lightly browned. Serve with sauce.
Tomato Sauce
Heat oil in medium saucepan, add tomato, cook over low heat 10 minutes( or microwave on HIGH 6 minutes). Blend or process tomatoes and water until smooth, strain; reheat before serving.
Loaf and sauce can be made a day ahead; keep covered in refrigerator.
Note: You will need to cook 1/3 cup brown rice for this recipe.
1 tablespoon oil
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
1 cup roasted unsalted cashew nuts
1 cup blanched almonds
1 medium carrot, grated
1 cup cooked brown rice
¾ cup grated tasty cheese
1 egg, lightly beaten
Tomato Sauce
1tablespoon oil
6 medium tomatoes, chopped
¼ cup water
Lightly oil 14cm x 21cm loaf pan, line base with greaseproof paper. Heat oil in small saucepan, add onion, pepper and tomato, stir over low heat for about 4 minutes (or microwave on HIGH for about 3 minutes) or until pepper is tender; cool. Blend or process cashews and almonds until finely chopped. Combine onion mixture, nuts, carrot, rice, cheese and egg in a large bowl, mix well. Press mixture evenly into prepared pan, bake in moderate oven for about 40 minutes or until lightly browned. Serve with sauce.
Tomato Sauce
Heat oil in medium saucepan, add tomato, cook over low heat 10 minutes( or microwave on HIGH 6 minutes). Blend or process tomatoes and water until smooth, strain; reheat before serving.
Loaf and sauce can be made a day ahead; keep covered in refrigerator.
Note: You will need to cook 1/3 cup brown rice for this recipe.
cream cheese patties
I love these patties in summer with salad just as much as I do in winter with steamed green vegetables.
Ingredients:
250g cream cheese
1 cup rice
1 large onion, grated
1 large carrot, grated
1 egg
1/2 tsp mixed herbs
Olive oil for frying
Shake'n'bake
1/2 cup milk
Method:
Cook the rice in boiling salted water for 12 minutes. Dice cream cheese into 2cm cubes (this makes it easier to melt). Drain rice. Add remaining ingredients, except shake'n'bake, milk and olive oil, to the hot rice, stirring to melt the cream cheese. Take 1/4 cup of mixture, shape into a patty. Dip in milk then in shake'n'bake to coat. Let the patties rest in the fridge for 30 minutes before frying in hot oil until golden brown on both sides. Can be served hot or cold.
Contributed by Cath Armstrong
Ingredients:
250g cream cheese
1 cup rice
1 large onion, grated
1 large carrot, grated
1 egg
1/2 tsp mixed herbs
Olive oil for frying
Shake'n'bake
1/2 cup milk
Method:
Cook the rice in boiling salted water for 12 minutes. Dice cream cheese into 2cm cubes (this makes it easier to melt). Drain rice. Add remaining ingredients, except shake'n'bake, milk and olive oil, to the hot rice, stirring to melt the cream cheese. Take 1/4 cup of mixture, shape into a patty. Dip in milk then in shake'n'bake to coat. Let the patties rest in the fridge for 30 minutes before frying in hot oil until golden brown on both sides. Can be served hot or cold.
Contributed by Cath Armstrong
corn fritters
These corn fritters are quick, easy and tasty! They are the perfect meal for fussy little eaters.
Ingredients:
400g can creamed corn
400g can corn kernels, drained
2 cups chopped vegetables of choice (we recommend peas, carrots & capsicum) ½ cup chickpea flour
½ cup savoury yeast
Salt & pepper
Oil for frying
Method:
In a mixing bowl, combine all of the ingredients until a thick batter forms. Add ¼ cupfuls of the mixture into an oiled, hot fry pan. You’ll need to cook the fritters in batches.
Cook for 3-5 mins or until brown, flip & cook the other side.
Repeat steps 2-3 until the mixture runs out. Serve with salad
Contributed by Judy Bancks
Ingredients:
400g can creamed corn
400g can corn kernels, drained
2 cups chopped vegetables of choice (we recommend peas, carrots & capsicum) ½ cup chickpea flour
½ cup savoury yeast
Salt & pepper
Oil for frying
Method:
In a mixing bowl, combine all of the ingredients until a thick batter forms. Add ¼ cupfuls of the mixture into an oiled, hot fry pan. You’ll need to cook the fritters in batches.
Cook for 3-5 mins or until brown, flip & cook the other side.
Repeat steps 2-3 until the mixture runs out. Serve with salad
Contributed by Judy Bancks
cottage cheese loaf
Ingredients:
500g cottage cheese
1 cup chopped walnuts
1 onion, grated
3 eggs
1 cup fresh breadcrumbs
3/4 cup celery, sliced
1 tsp sale
1 tsp Vegemite
1/2 tsp mixed herbs
2 tbsp vegetable oil
Method:
Pre-heat oven 180 degrees Celsius. Line a loaf tin with baking paper Mix all ingredients together. Press into loaf tin. Bake for 45 minutes until set and browned on top.
500g cottage cheese
1 cup chopped walnuts
1 onion, grated
3 eggs
1 cup fresh breadcrumbs
3/4 cup celery, sliced
1 tsp sale
1 tsp Vegemite
1/2 tsp mixed herbs
2 tbsp vegetable oil
Method:
Pre-heat oven 180 degrees Celsius. Line a loaf tin with baking paper Mix all ingredients together. Press into loaf tin. Bake for 45 minutes until set and browned on top.
CREAMY ZUCCHINI LASAGNE
Ingredients:
9 dried or fresh lasagne sheets
1 tbsp sunflower oil
1 onion, finely chopped
700g zucchini, coarsely grated
2 garlic cloves, crushed
250g tub ricotta
50g grated cheddar cheese
1-1/2 cups tomato sauce for pasta
Method:
Heat oven to 220 degrees Celsius. If using dried lasagne sheets, ut a pan of water on to boil, then cook the lasagne sheets for about 5 minutes until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together. Heat the oil in a large frying pan, then fry the onion. After 3 minutes, add the zucchini and garlic and continue to fry until the zucchini has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar cheese, then season to taste. Heat the tomato sauce in the microwave for 2 minutes on High until hot.
In a large baking dish, layer up the lasagne, starting with half the zucchini mixture, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the grated cheese. Bake on the top shelf for about 10 minutes until the pasta is tender and the cheese is golden. Let sit five minutes before serving.
9 dried or fresh lasagne sheets
1 tbsp sunflower oil
1 onion, finely chopped
700g zucchini, coarsely grated
2 garlic cloves, crushed
250g tub ricotta
50g grated cheddar cheese
1-1/2 cups tomato sauce for pasta
Method:
Heat oven to 220 degrees Celsius. If using dried lasagne sheets, ut a pan of water on to boil, then cook the lasagne sheets for about 5 minutes until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together. Heat the oil in a large frying pan, then fry the onion. After 3 minutes, add the zucchini and garlic and continue to fry until the zucchini has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar cheese, then season to taste. Heat the tomato sauce in the microwave for 2 minutes on High until hot.
In a large baking dish, layer up the lasagne, starting with half the zucchini mixture, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the grated cheese. Bake on the top shelf for about 10 minutes until the pasta is tender and the cheese is golden. Let sit five minutes before serving.
crunchy cashew curry
Ingredients:
250g whole cashews
2 tbsp olive oil
1 large onion, finely diced
1 tbsp coriander
Zest of one lemon
2 tbsp curry paste of choice
½ tsp turmeric
2 chilies, thinly sliced (or less if you like it less hot)
2 cloves garlic, crushed
1 ½ tsp fresh ginger, grated
1 400ml can coconut milk
Instructions:
In a large saucepan, heat the olive oil and sauté the onion until golden. Add the coriander, curry leaves, lemon zest, turmeric, chilies, ginger and garlic and sauté until fragrant, about 7 to 8 minutes. Stir in the remaining ingredients and simmer for about 10 minutes, until mixture starts to thicken. Remove curry leaves and serve immediately over steamed rice and fresh naan.
250g whole cashews
2 tbsp olive oil
1 large onion, finely diced
1 tbsp coriander
Zest of one lemon
2 tbsp curry paste of choice
½ tsp turmeric
2 chilies, thinly sliced (or less if you like it less hot)
2 cloves garlic, crushed
1 ½ tsp fresh ginger, grated
1 400ml can coconut milk
Instructions:
In a large saucepan, heat the olive oil and sauté the onion until golden. Add the coriander, curry leaves, lemon zest, turmeric, chilies, ginger and garlic and sauté until fragrant, about 7 to 8 minutes. Stir in the remaining ingredients and simmer for about 10 minutes, until mixture starts to thicken. Remove curry leaves and serve immediately over steamed rice and fresh naan.
curried nut croquets
Ingredients:
1 tin Sanitarium Nutmeat, mashed
1 cup cooked rice
1 small onion, grated
1 teaspoon curry powder (more or less to taste)
1 egg
Method:
Mix the mashed nutmeat, rice, onion, curry powder and egg together. Use hands to mix thoroughly.
Roll approximately 1/4 cup of mixture into croquet shapes, should get 8 large croquettes. Chill for 30 minutes. Heat a large non stick fry pan and coat liberally with cooking spray. Cook croquettes, turning frequently, until well browned all over. Serve.
Contributed by Cath Armstrong
1 tin Sanitarium Nutmeat, mashed
1 cup cooked rice
1 small onion, grated
1 teaspoon curry powder (more or less to taste)
1 egg
Method:
Mix the mashed nutmeat, rice, onion, curry powder and egg together. Use hands to mix thoroughly.
Roll approximately 1/4 cup of mixture into croquet shapes, should get 8 large croquettes. Chill for 30 minutes. Heat a large non stick fry pan and coat liberally with cooking spray. Cook croquettes, turning frequently, until well browned all over. Serve.
Contributed by Cath Armstrong
DELANEY'S LENTIL COTTAGE PIE
Ingredients:
2 tablespoons cooking oil
1 onion (I use a large onion because I like onion)
1 large carrot finely diced**
1 cup of chopped or diced mushrooms (optional)
Garlic to taste – I use a tablespoon of minced garlic
1 tablespoon of dried herbs – I like rosemary and marjoram, but mixed or Italian herbs are fine, use your favourites
2 tablespoons arrowroot (or cornflour)
1 cup vegetable stock
1 cup chopped tomatoes - fresh or tinned
2 cups brown or green lentils cooked and drained (or one tin rinsed and drained)
1 cup frozen peas**
2-3 tablespoons soy sauce or Worcestershire sauce
6 Large potatoes – steamed and mashed and kept warm
Melted butter
Grated cheese (if desired)
Method:
1. Sauté the onion and carrot in the oil until onion is translucent. Add the garlic, herbs and mushrooms and cook for a few minutes.
2. Sprinkle arrowroot over the vegetables and stir through.
3. Slowly add stock, stirring to thicken the mix.
4. Add tomatoes, lentils and peas and soy sauce.
5. Simmer for 10 mins then transfer to a warm ovenproof dish or ramekins.
6. Top with mashed potatoes then brush with melted butter. Sprinkle with cheese.
7. Bake until nicely browned and vegetable mix is bubbling.
** You can use mixed frozen veg if preferred.
This stew is delicious on toast and would make a great jaffle or pie filling too
Contributed by Delaney Avenel
2 tablespoons cooking oil
1 onion (I use a large onion because I like onion)
1 large carrot finely diced**
1 cup of chopped or diced mushrooms (optional)
Garlic to taste – I use a tablespoon of minced garlic
1 tablespoon of dried herbs – I like rosemary and marjoram, but mixed or Italian herbs are fine, use your favourites
2 tablespoons arrowroot (or cornflour)
1 cup vegetable stock
1 cup chopped tomatoes - fresh or tinned
2 cups brown or green lentils cooked and drained (or one tin rinsed and drained)
1 cup frozen peas**
2-3 tablespoons soy sauce or Worcestershire sauce
6 Large potatoes – steamed and mashed and kept warm
Melted butter
Grated cheese (if desired)
Method:
1. Sauté the onion and carrot in the oil until onion is translucent. Add the garlic, herbs and mushrooms and cook for a few minutes.
2. Sprinkle arrowroot over the vegetables and stir through.
3. Slowly add stock, stirring to thicken the mix.
4. Add tomatoes, lentils and peas and soy sauce.
5. Simmer for 10 mins then transfer to a warm ovenproof dish or ramekins.
6. Top with mashed potatoes then brush with melted butter. Sprinkle with cheese.
7. Bake until nicely browned and vegetable mix is bubbling.
** You can use mixed frozen veg if preferred.
This stew is delicious on toast and would make a great jaffle or pie filling too
Contributed by Delaney Avenel
eggplant casserole
Ingredients:
1 eggplant
1 tbsp margarine
1 small onion, chopped
½ cup fresh breadcrumbs
¼ teaspoon salt
¾ cup tomato soup
1 egg
¼ cup grated mozzarella cheese
Method:
Peel eggplant and cut into cubes. Cook in boiling salted water until tender. Drain. Add all ingredients except cheese. Place in a greased casserole dish and bake in a moderate oven for 25 minutes. Sprinkle with grated cheese and bake another 5 minutes until cheese is melted and golden.
1 eggplant
1 tbsp margarine
1 small onion, chopped
½ cup fresh breadcrumbs
¼ teaspoon salt
¾ cup tomato soup
1 egg
¼ cup grated mozzarella cheese
Method:
Peel eggplant and cut into cubes. Cook in boiling salted water until tender. Drain. Add all ingredients except cheese. Place in a greased casserole dish and bake in a moderate oven for 25 minutes. Sprinkle with grated cheese and bake another 5 minutes until cheese is melted and golden.
eggplant lasagne
Ingredients:
2 large eggplants
½ cup French dressing (see below for recipe). If bought, use Italian dressing
1 clove of garlic, crushed
1 packet of instant lasagne noodles
Cheese Sauce
2 tablespoons of butter
2 tablespoons of flour
1¼ cup of milk salt and pepper to taste
2 eggs, separated
250g tasty cheese, finely grated
Tomato Sauce
3 tablespoons olive oil
2 large onions finely chopped
2 cloves of garlic, crushed
1 large can of peeled tomatoes or 1 kg of ripe tomatoes, peeled and chopped
1 teaspoon of dried oregano
1 teaspoon of dried basil
3 tablespoons tomato paste dissolved in ½ cup of water
1 tablespoon of sugar
1 teaspoon of salt
¼ teaspoon of pepper
French Dressing
2 tablespoons of wine vinegar
½ teaspoon of salt
good grinding of pepper
¼ teaspoon of dry mustard
6 tablespoons of olive oil
In a small bowl, whisk together the vinegar, salt, pepper and mustard. Gradually add the oil, whisking until thick. Makes ½ cup.
Wash the eggplants, but do not peel them. Cut crossways into slices about 1cm thick and brush both sides of each slice with the French dressing mixed with a clove of garlic. Preheat griller, place eggplant slices on a tray lined with foil and grill until golden brown on one side, then turn over and grill on the other side.
To make the tomato sauce, heat oil in a saucepan and cook the onions and garlic over a low heat, stirring frequently, until they are soft. Add tomatoes, herbs, tomato paste dissolved in water, sugar and seasonings. Cover and simmer for 30 minutes or until slightly thickened.
In a well buttered ovenproof dish (preferably square or rectangular to fit in the lasagne noodles more easily) ladle in just enough tomato sauce to cover the base. Place a layer of lasagne in the sauce. Make a layer of the grilled eggplant slices, cover with tomato sauce then more lasagne and so on until the dish is ¾ full. There should always be sufficient sauce on either side of the noodles to moisten them thoroughly. Bake in a preheated oven to 180ºC for 20 minutes.
Meanwhile make the cheese sauce for topping the lasagne. Melt butter in a saucepan, add flour and stir over a low heat for 2 minutes. Whisk in milk and stir constantly until it boils and thickens. Remove from the heat, season to taste, then beat in the egg yolks, one at a time. Reserve 3 tablespoons of cheese for topping the lasagne and stir in the rest. Whip the egg whites until stiff and fold into the sauce. Remove lasagne from oven and pour the sauce over the top, taking it right to the edges of the dish. Sprinkle with reserved cheese and return to the oven for a further 25 minutess or until well puffed and browned. Serve hot with crusty bread and a green salad.
2 large eggplants
½ cup French dressing (see below for recipe). If bought, use Italian dressing
1 clove of garlic, crushed
1 packet of instant lasagne noodles
Cheese Sauce
2 tablespoons of butter
2 tablespoons of flour
1¼ cup of milk salt and pepper to taste
2 eggs, separated
250g tasty cheese, finely grated
Tomato Sauce
3 tablespoons olive oil
2 large onions finely chopped
2 cloves of garlic, crushed
1 large can of peeled tomatoes or 1 kg of ripe tomatoes, peeled and chopped
1 teaspoon of dried oregano
1 teaspoon of dried basil
3 tablespoons tomato paste dissolved in ½ cup of water
1 tablespoon of sugar
1 teaspoon of salt
¼ teaspoon of pepper
French Dressing
2 tablespoons of wine vinegar
½ teaspoon of salt
good grinding of pepper
¼ teaspoon of dry mustard
6 tablespoons of olive oil
In a small bowl, whisk together the vinegar, salt, pepper and mustard. Gradually add the oil, whisking until thick. Makes ½ cup.
Wash the eggplants, but do not peel them. Cut crossways into slices about 1cm thick and brush both sides of each slice with the French dressing mixed with a clove of garlic. Preheat griller, place eggplant slices on a tray lined with foil and grill until golden brown on one side, then turn over and grill on the other side.
To make the tomato sauce, heat oil in a saucepan and cook the onions and garlic over a low heat, stirring frequently, until they are soft. Add tomatoes, herbs, tomato paste dissolved in water, sugar and seasonings. Cover and simmer for 30 minutes or until slightly thickened.
In a well buttered ovenproof dish (preferably square or rectangular to fit in the lasagne noodles more easily) ladle in just enough tomato sauce to cover the base. Place a layer of lasagne in the sauce. Make a layer of the grilled eggplant slices, cover with tomato sauce then more lasagne and so on until the dish is ¾ full. There should always be sufficient sauce on either side of the noodles to moisten them thoroughly. Bake in a preheated oven to 180ºC for 20 minutes.
Meanwhile make the cheese sauce for topping the lasagne. Melt butter in a saucepan, add flour and stir over a low heat for 2 minutes. Whisk in milk and stir constantly until it boils and thickens. Remove from the heat, season to taste, then beat in the egg yolks, one at a time. Reserve 3 tablespoons of cheese for topping the lasagne and stir in the rest. Whip the egg whites until stiff and fold into the sauce. Remove lasagne from oven and pour the sauce over the top, taking it right to the edges of the dish. Sprinkle with reserved cheese and return to the oven for a further 25 minutess or until well puffed and browned. Serve hot with crusty bread and a green salad.
eggplant parmigiana
i cut eggplant into slices salt and crumb them. Then fry slices of potato and layer eggplant sauce and grated cheese. You could make it like a lasagne or just the crumbed egglant with your choice of homemade sauce and cheese. To melt cheese you could bake in oven or pop them under a grill.
Contributed by Lydiathornton3
Contributed by Lydiathornton3
fritatta with onions & zucchini
Ingredients:
20 g butter, melted
2 tablespoons olive oil
2 medium (300g) onions, thinly sliced
6 eggs, lightly beaten
¾ cup (60g) grated parmesan cheese
1 small (90g) zucchini, thinly sliced
1 tablespoon shredded fresh basil
Method:
Brush base and sides of deep 19cm square cake pan with butter. Heat oil in pan, add onions, stirring, until onions are soft, cool. Combine onions, eggs, cheese, zucchini and basil in bowl; mix well. Pour mixture into prepared pan. Bake in moderate oven about 25 minutes or until lightly browned and set.
Note: Recipe can be made a day ahead.
20 g butter, melted
2 tablespoons olive oil
2 medium (300g) onions, thinly sliced
6 eggs, lightly beaten
¾ cup (60g) grated parmesan cheese
1 small (90g) zucchini, thinly sliced
1 tablespoon shredded fresh basil
Method:
Brush base and sides of deep 19cm square cake pan with butter. Heat oil in pan, add onions, stirring, until onions are soft, cool. Combine onions, eggs, cheese, zucchini and basil in bowl; mix well. Pour mixture into prepared pan. Bake in moderate oven about 25 minutes or until lightly browned and set.
Note: Recipe can be made a day ahead.
frugal haystacks
Ingredients:
2 tins baked beans in tomato sauce
1 tin red kidney beans (or dried equivalent, soaked and cooked)
3 tbsp MOO taco seasoning (or 1 packet)
2 large onions, finely chopped
2 tins diced tomatoes
Method:
Sauté onion, add taco seasoning and then beans and tomatoes. Heat through. Serve over corn chips or toasted pita bread or torn mountain bread, I've even put it over pappadums in a pinch, add salad to suit, top with salsa and sour cream.
I usually put the salad (lettuce, tomato, cucumber, cheese, salsa, sour cream) out and let them make their own.
This makes a double quantity, so half goes in the freezer for the next time. Freezes well and it makes a great filling for stuffed spuds too.
Contributed by Cath Armstrong
2 tins baked beans in tomato sauce
1 tin red kidney beans (or dried equivalent, soaked and cooked)
3 tbsp MOO taco seasoning (or 1 packet)
2 large onions, finely chopped
2 tins diced tomatoes
Method:
Sauté onion, add taco seasoning and then beans and tomatoes. Heat through. Serve over corn chips or toasted pita bread or torn mountain bread, I've even put it over pappadums in a pinch, add salad to suit, top with salsa and sour cream.
I usually put the salad (lettuce, tomato, cucumber, cheese, salsa, sour cream) out and let them make their own.
This makes a double quantity, so half goes in the freezer for the next time. Freezes well and it makes a great filling for stuffed spuds too.
Contributed by Cath Armstrong
Garbanzo Bean and Vegetable Casserole
Ingredients:
1 tin tomato soup
1 tin Garbanzo beans
1/2 cup sliced celery
1 medium potato, cubed
1 medium onion, diced
1/4 apple, sliced thinly
1 thin slice pumpkin (about 2cm thick; butternut is nice but use what you have)
1 tomato, cut into cubes
1 capsicum, diced
Salt and pepper to taste
pinch turmeric
pinch sweet basil
pinch rosemary
pinch tarragon
200g mushrooms, sliced
1/4 cup slivered almonds
Method:
Pre-heat oven to 180 degrees Celsius. Oil a casserole dish. Cut veggies.
Layer veggies and beans in casserole dish.
Pour tomato soup over the vegetables until the mixture is covered. If necessary add a little water or stock. Cover with lid. Bake 1-1/2 hours until veggies are tender. Check after 1 hour - cooking time really depends on the vegetables. Top with slivered almonds to serve.
1 tin tomato soup
1 tin Garbanzo beans
1/2 cup sliced celery
1 medium potato, cubed
1 medium onion, diced
1/4 apple, sliced thinly
1 thin slice pumpkin (about 2cm thick; butternut is nice but use what you have)
1 tomato, cut into cubes
1 capsicum, diced
Salt and pepper to taste
pinch turmeric
pinch sweet basil
pinch rosemary
pinch tarragon
200g mushrooms, sliced
1/4 cup slivered almonds
Method:
Pre-heat oven to 180 degrees Celsius. Oil a casserole dish. Cut veggies.
Layer veggies and beans in casserole dish.
Pour tomato soup over the vegetables until the mixture is covered. If necessary add a little water or stock. Cover with lid. Bake 1-1/2 hours until veggies are tender. Check after 1 hour - cooking time really depends on the vegetables. Top with slivered almonds to serve.
gluten parmigiana
A fantastic meatless meal, this recipe will keep for 3 – 4 days in the fridge and can be frozen.
Ingredients:
1 cup gluten flour
1 cup water
1 tbsp Marmite
1 tbsp olive oil
2 eggs
6 slices cheese
½ cup pasta sauce
Broth:
2 litres water
1 tbsp Marmite
1 pkt French onion soup mix
dry breadcrumbs
olive oil for shallow frying
Method:
In a food processor mix the gluten flour, water, marmite, 1 tbsp olive oil and 1 egg. Process for approximately 3 minutes, until a dough is formed into a ball. Let the dough rest for a few minutes. Roll the dough into a log and slice into 6 even sized pieces. Bring all the broth ingredients to the boil in a large stockpot. Carefully stretch each piece of dough out and place in the boiling broth. Turn down to a simmer and cook for 30 minutes. Remove the gluten steaks from the broth and dip in egg then breadcrumbs. Refrigerate 30 minutes before frying (this helps the crumbs to stick). Gently fry in hot oil for about 3 minutes a side. Drain on brown paper. Lay the crumbed steaks on a lightly greased oven tray. Spread the top of each steak with the pasta sauce and lay a slice of cheese over the top of each one. Bake in a moderate oven for approximately 10 minutes, until cheese is melted and golden brown.
Contributed by Cath Armstrong
Ingredients:
1 cup gluten flour
1 cup water
1 tbsp Marmite
1 tbsp olive oil
2 eggs
6 slices cheese
½ cup pasta sauce
Broth:
2 litres water
1 tbsp Marmite
1 pkt French onion soup mix
dry breadcrumbs
olive oil for shallow frying
Method:
In a food processor mix the gluten flour, water, marmite, 1 tbsp olive oil and 1 egg. Process for approximately 3 minutes, until a dough is formed into a ball. Let the dough rest for a few minutes. Roll the dough into a log and slice into 6 even sized pieces. Bring all the broth ingredients to the boil in a large stockpot. Carefully stretch each piece of dough out and place in the boiling broth. Turn down to a simmer and cook for 30 minutes. Remove the gluten steaks from the broth and dip in egg then breadcrumbs. Refrigerate 30 minutes before frying (this helps the crumbs to stick). Gently fry in hot oil for about 3 minutes a side. Drain on brown paper. Lay the crumbed steaks on a lightly greased oven tray. Spread the top of each steak with the pasta sauce and lay a slice of cheese over the top of each one. Bake in a moderate oven for approximately 10 minutes, until cheese is melted and golden brown.
Contributed by Cath Armstrong
italian vegetarian meatballs
Ingredients:
2 onions, finely chopped
¼ cup rolled oats
1 – 1 ½ cups grated tasty cheese
3 eggs, beaten
1 cup breadcrumbs
¾ cup chopped walnuts
1 clove garlic, crushed.
Method:
Combine all the ingredients, mixing well. With wet hands, form into small, even sized balls. Fry in hot oil until browned all over. This recipe can also be made into patties and served with a mushroom gravy and vegetables.
Note: This recipe has been in my recipe folder since my schooldays - it was a favourite then and it has been able to hold it's position in the family favourites list. If you don't have walnuts on hand, leave them out and replace with fresh breadcrumbs. Either way it's a great, really cheap and tasty recipe.
Contributed by Cath Armstrong
2 onions, finely chopped
¼ cup rolled oats
1 – 1 ½ cups grated tasty cheese
3 eggs, beaten
1 cup breadcrumbs
¾ cup chopped walnuts
1 clove garlic, crushed.
Method:
Combine all the ingredients, mixing well. With wet hands, form into small, even sized balls. Fry in hot oil until browned all over. This recipe can also be made into patties and served with a mushroom gravy and vegetables.
Note: This recipe has been in my recipe folder since my schooldays - it was a favourite then and it has been able to hold it's position in the family favourites list. If you don't have walnuts on hand, leave them out and replace with fresh breadcrumbs. Either way it's a great, really cheap and tasty recipe.
Contributed by Cath Armstrong
leek quiche
Sour Cream Pastry
Ingredients:
1 cup plain flour pinch of salt
125g butter, cut into small pieces
1 tablespoon sour cream
beans or rice
Filling
Ingredients:
3 leeks
60g butter
1 cup of cream
2 large eggs
¼ teaspoon salt
pepper
2 tablespoons grated tasty cheese
Method:
Preheat oven to 180-190ºC. Sift the flour with salt into a large basin, mix in the butter by hand or in a food processor and when a crumbly mixture forms, add sour cream. Mix well and knead lightly. Roll out wafer thin and press into a lightly greased flan tin about 25cm in diameter. Prick the base. Line case with a piece of non-stick baking paper, fill this with beans or rice and bake in oven until set about 25 minutes. Remove paper and beans. Return to the oven for a couple of minutes to dry the case as it’s a bit moist in the centre usually. Wash the leeks. It is best to mostly use the white part in this dish. Cut into thin slices. Melt butter and cook the leek slices until softened. Beat together cream, eggs, salt, pepper and cheese. Add to the leeks and pour mixture into tart case. Bake in oven for 25 minutes or until set on top. For a non-vegetarian twist add ½ cup of finely chopped ham to the softened leeks.
Ingredients:
1 cup plain flour pinch of salt
125g butter, cut into small pieces
1 tablespoon sour cream
beans or rice
Filling
Ingredients:
3 leeks
60g butter
1 cup of cream
2 large eggs
¼ teaspoon salt
pepper
2 tablespoons grated tasty cheese
Method:
Preheat oven to 180-190ºC. Sift the flour with salt into a large basin, mix in the butter by hand or in a food processor and when a crumbly mixture forms, add sour cream. Mix well and knead lightly. Roll out wafer thin and press into a lightly greased flan tin about 25cm in diameter. Prick the base. Line case with a piece of non-stick baking paper, fill this with beans or rice and bake in oven until set about 25 minutes. Remove paper and beans. Return to the oven for a couple of minutes to dry the case as it’s a bit moist in the centre usually. Wash the leeks. It is best to mostly use the white part in this dish. Cut into thin slices. Melt butter and cook the leek slices until softened. Beat together cream, eggs, salt, pepper and cheese. Add to the leeks and pour mixture into tart case. Bake in oven for 25 minutes or until set on top. For a non-vegetarian twist add ½ cup of finely chopped ham to the softened leeks.
lentil croquettes
This is cheap as chips (no pun intended) and a good way of getting a meatless meal into the menu. My mother used to make this for us and even my carnivore DH will suffer these croquettes as long as it's not every week.
Ingredients:
1 cup cooked lentils
1 brown onion, grated
1 parsnip, grated
1 large carrot, grated
1 egg
1/2 cup breadcrumbs
1 egg, beaten
Method:
Mix lentils, onion, carrot, parsnip and egg together. Roll into croquette shapes, dip in beaten egg, then in Breadcrumbs. They are very nice double crumbed. Fry in hot oil, turning to brown them all over.
They are yummy hot or cold.
Anne (in Melbourne) 25th October 2011
Ingredients:
1 cup cooked lentils
1 brown onion, grated
1 parsnip, grated
1 large carrot, grated
1 egg
1/2 cup breadcrumbs
1 egg, beaten
Method:
Mix lentils, onion, carrot, parsnip and egg together. Roll into croquette shapes, dip in beaten egg, then in Breadcrumbs. They are very nice double crumbed. Fry in hot oil, turning to brown them all over.
They are yummy hot or cold.
Anne (in Melbourne) 25th October 2011
macaroni patties
Ingredients:
1 cup cooked macaroni
1-1/2 cups rolled oats
1 large onion, grated
2 eggs
1/2 tsp salt
1 tsp dried parsley
1 cup breadcrumbs
Oil for frying
Method:
Combine cooked macaroni, rolled oats, onion, 1 egg and parsley. Form into patties. Dip in egg, then breadcrumbs. Chill 30 minutes. Heat oil in frying pan. Fry cutlets on both sides until golden brown.
These patties can be made ahead and stored in the fridge until cooked. They can also be baked in the oven instead of fried.
Serve hot with veggies and gravy, or cold with salad. They are also good cold the next day if you slice and add to a salad sandwich or roll.
1 cup cooked macaroni
1-1/2 cups rolled oats
1 large onion, grated
2 eggs
1/2 tsp salt
1 tsp dried parsley
1 cup breadcrumbs
Oil for frying
Method:
Combine cooked macaroni, rolled oats, onion, 1 egg and parsley. Form into patties. Dip in egg, then breadcrumbs. Chill 30 minutes. Heat oil in frying pan. Fry cutlets on both sides until golden brown.
These patties can be made ahead and stored in the fridge until cooked. They can also be baked in the oven instead of fried.
Serve hot with veggies and gravy, or cold with salad. They are also good cold the next day if you slice and add to a salad sandwich or roll.
marinated bean sprout & sesame salad
Ingredients:
¼ cup sesame seeds
500g bean sprouts
1 medium red pepper
1 medium green pepper
Dressing
2 tablespoons olive oil
¼ cup lemon juice
2 tablespoons cider vinegar
2 teaspoons light soy sauce
Stir seeds over heat in small heavy-based Frying pan until lightly browned. Combine seeds, sprouts and peppers in large bowl, pour over dressing; toss well, cover, refrigerate for about 2 hours, tossing occasionally.
Dressing:
Combine all ingredients in a jar, shake well.
¼ cup sesame seeds
500g bean sprouts
1 medium red pepper
1 medium green pepper
Dressing
2 tablespoons olive oil
¼ cup lemon juice
2 tablespoons cider vinegar
2 teaspoons light soy sauce
Stir seeds over heat in small heavy-based Frying pan until lightly browned. Combine seeds, sprouts and peppers in large bowl, pour over dressing; toss well, cover, refrigerate for about 2 hours, tossing occasionally.
Dressing:
Combine all ingredients in a jar, shake well.
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 chilies 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 chilies 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
mock beef wellington loaf
Ingredient:
1 sheet puff pastry
1 tin Sanitarium Casserole Mince
100g mushrooms, wiped and finely sliced
1 onion, finely diced
30g butter
1 tbsp tomato paste
1 beaten egg
Method:
Cook the mushrooms, onion and tomato paste in the butter until the mushrooms and onions are soft. Spread the mushroom mixture on one half of the sheet of pastry. Cover evenly with the Casserole Mince. Carefully roll the pastry over, sealing firmly on the edges. Brush with the beaten egg. Bake in a hot oven for 20 – 25 minutes until the pastry is cooked, golden and puffy.
Contributed by Cath Armstrong
1 sheet puff pastry
1 tin Sanitarium Casserole Mince
100g mushrooms, wiped and finely sliced
1 onion, finely diced
30g butter
1 tbsp tomato paste
1 beaten egg
Method:
Cook the mushrooms, onion and tomato paste in the butter until the mushrooms and onions are soft. Spread the mushroom mixture on one half of the sheet of pastry. Cover evenly with the Casserole Mince. Carefully roll the pastry over, sealing firmly on the edges. Brush with the beaten egg. Bake in a hot oven for 20 – 25 minutes until the pastry is cooked, golden and puffy.
Contributed by Cath Armstrong
mock chicken
Use this sliced on a sandwich or roll or cut into thick slices and eat on it's own. It's delicious and very cheap. It's also a great way to use up stale bread and left-over crusts. This recipe will cost approximately $1.90 to make.
Ingredients:
1 egg
2 large tomatoes, chopped
1 large onion, grated
a good pinch mixed herbs
a loaf of bread or the rough equivalent in crusts etc.
Method:
Whizz the bread in a food processor or tear it into small pieces if you don't have one. It shouldn't be crumbs, just small chunks. Add the chopped tomato and any juice, the onion and any juice and the mixed herbs. Break the egg into the mixture and using your hands mix it up. The mixture needs to be moist and stick together like a dough. Press into a lined and greased loaf tin and bake in a moderate oven for 30 minutes. Check after 20 minutes and if it's browning on top, cover with foil. It's done when a skewer comes out clean. Let it sit in the tin for a few minutes before turning out onto a wire rack to cool. This loaf is nice hot with gravy, but it's much better cold the next day.
Contributed by Cath Armstrong
Ingredients:
1 egg
2 large tomatoes, chopped
1 large onion, grated
a good pinch mixed herbs
a loaf of bread or the rough equivalent in crusts etc.
Method:
Whizz the bread in a food processor or tear it into small pieces if you don't have one. It shouldn't be crumbs, just small chunks. Add the chopped tomato and any juice, the onion and any juice and the mixed herbs. Break the egg into the mixture and using your hands mix it up. The mixture needs to be moist and stick together like a dough. Press into a lined and greased loaf tin and bake in a moderate oven for 30 minutes. Check after 20 minutes and if it's browning on top, cover with foil. It's done when a skewer comes out clean. Let it sit in the tin for a few minutes before turning out onto a wire rack to cool. This loaf is nice hot with gravy, but it's much better cold the next day.
Contributed by Cath Armstrong
mock chicken mould
Ingredients:
125g macaroni
1 cup soft breadcrumbs
1 cup milk
2 beaten eggs
2 tbsp peanut butter
1 tbsp melted butter
1 medium onion, grated
pinch salt,
pinch mixed herbs
1tbsp chopped parsley
Method:
Cook macaroni. Pour milk over breadcrumbs and soak 5 minutes. Cream peanut butter and butter with a little hot water and add with the melted butter, beaten egg, grated onion and seasonings. Add drained macaroni to breadcrumb mixture. Mix well. Put into a greased basin, cover and steam 1-¼ hours. Allow to go cold before removing from the basin. This is delicious served with salad or use with a little tomato sauce as a sandwich filling.
Contributed by Cath Armstrong
125g macaroni
1 cup soft breadcrumbs
1 cup milk
2 beaten eggs
2 tbsp peanut butter
1 tbsp melted butter
1 medium onion, grated
pinch salt,
pinch mixed herbs
1tbsp chopped parsley
Method:
Cook macaroni. Pour milk over breadcrumbs and soak 5 minutes. Cream peanut butter and butter with a little hot water and add with the melted butter, beaten egg, grated onion and seasonings. Add drained macaroni to breadcrumb mixture. Mix well. Put into a greased basin, cover and steam 1-¼ hours. Allow to go cold before removing from the basin. This is delicious served with salad or use with a little tomato sauce as a sandwich filling.
Contributed by Cath Armstrong
mock chicken patties
Ingredients:
3 cups rolled oats
1 large brown onion, grated
2 eggs, beaten
2 tsp sage
2 tsp chicken seasoning (I mix my own -oregano, thyme, rosemary, salt, pepper)
Oil for frying
Method:
Combine all the ingredients. The mixutre needs to be like a thick pancake batter, so if it's a little dry, add more water. Heat oil in pan, drop 1/3 cup into oil, brown on both sides until nicely browned and cooked through.
While the patties are cooking, make a gravy to go with the patties. Either brown, chicken or a mushroom gravy go well with these patties.
Pour the gravy over the patties, cook 10 - 15 minutes, turning once. Check often to make sure the gravy doesn't burn.
Contributed by Cath
3 cups rolled oats
1 large brown onion, grated
2 eggs, beaten
2 tsp sage
2 tsp chicken seasoning (I mix my own -oregano, thyme, rosemary, salt, pepper)
Oil for frying
Method:
Combine all the ingredients. The mixutre needs to be like a thick pancake batter, so if it's a little dry, add more water. Heat oil in pan, drop 1/3 cup into oil, brown on both sides until nicely browned and cooked through.
While the patties are cooking, make a gravy to go with the patties. Either brown, chicken or a mushroom gravy go well with these patties.
Pour the gravy over the patties, cook 10 - 15 minutes, turning once. Check often to make sure the gravy doesn't burn.
Contributed by Cath
mock fish
This recipe is a hand-me-down from my mum, so quantities are approximate, or as Mum says “by feel”.
To 1 cup of cooked macaroni add 1 cup of milk, grated cheese to taste, a knob of butter, onion salt to taste and bring to the boil. Thicken with plain flour. Mix to a stiff dough. Add chopped hard boiled egg and parsley to taste. Mix well (you may have to use your hand). Press into a greased lamington tin and set in fridge overnight.
Cut into fingers, squares or triangles dip in egg and breadcrumbs and fry or bake until golden brown. Delicious hot or cold.
Contributed by Cath Armstrong
To 1 cup of cooked macaroni add 1 cup of milk, grated cheese to taste, a knob of butter, onion salt to taste and bring to the boil. Thicken with plain flour. Mix to a stiff dough. Add chopped hard boiled egg and parsley to taste. Mix well (you may have to use your hand). Press into a greased lamington tin and set in fridge overnight.
Cut into fingers, squares or triangles dip in egg and breadcrumbs and fry or bake until golden brown. Delicious hot or cold.
Contributed by Cath Armstrong
mock fish no. 2
Ingredients:
1 cup cooked macaroni
1 cup milk
½ cup grated cheese
knob of butter
salt
1 tbsp plain flour
3 eggs, hardboiled and chopped
2 tbsp finely chopped parsley
Method:
Mix the macaroni, milk, grated cheese, butter, salt and plain four together to form a stiff mixture. Add the hardboiled eggs and parsley. Press into a lamington tin and leave in the fridge overnight. Cut into fingers, squares or triangles, dip in beaten egg and breadcrumbs and shallow fry until golden. Serve hot with vegetables or cold with salad.
Contributed by Cath Armstrong
1 cup cooked macaroni
1 cup milk
½ cup grated cheese
knob of butter
salt
1 tbsp plain flour
3 eggs, hardboiled and chopped
2 tbsp finely chopped parsley
Method:
Mix the macaroni, milk, grated cheese, butter, salt and plain four together to form a stiff mixture. Add the hardboiled eggs and parsley. Press into a lamington tin and leave in the fridge overnight. Cut into fingers, squares or triangles, dip in beaten egg and breadcrumbs and shallow fry until golden. Serve hot with vegetables or cold with salad.
Contributed by Cath Armstrong
mock salmon
This is really nice served cold with a salad.
Ingredients:
1 grated onion
pinch salt
½ can Sanitarium Nutolene
¾ cup cooked rice
3 eggs
60g margarine
1tsp marmite
1 cup tomato soup
3 large carrots, grated
1 cup milk
Method:
Mix all ingredients lightly together. Spoon into a loaf tin and bake in a moderate oven for 45 minutes until set. Check after 35 minutes and cover with foil if browning too much on top.
Contributed by Cath Armstrong
Ingredients:
1 grated onion
pinch salt
½ can Sanitarium Nutolene
¾ cup cooked rice
3 eggs
60g margarine
1tsp marmite
1 cup tomato soup
3 large carrots, grated
1 cup milk
Method:
Mix all ingredients lightly together. Spoon into a loaf tin and bake in a moderate oven for 45 minutes until set. Check after 35 minutes and cover with foil if browning too much on top.
Contributed by Cath Armstrong
mock shepherd's pie
Ingredients:
1 tin Sanitarium Nutmeat, mashed
1 pkt cream of mushroom soup
1 large onion, diced
½ cup peas
½ cup corn kernels
1 large carrot, diced
1 cup water
1 tbsp gravy mix
1 tbsp tomato sauce
3 large potatoes, boiled or steamed until tender
½ cup grated cheese
Method:
Place first 9 ingredients in a large saucepan, bring to boil. Turn down to a simmer and cook for 10 minutes until vegetables are tender and the gravy has thickened. Mash potato. Place stew mixture in a greased pie or casserole dish. Top with mashed potato, sprinkle with grated cheese. Bake 20 minutes in a moderate oven until cheese is melted and golden brown.
Contributed by Cath Armstrong
1 tin Sanitarium Nutmeat, mashed
1 pkt cream of mushroom soup
1 large onion, diced
½ cup peas
½ cup corn kernels
1 large carrot, diced
1 cup water
1 tbsp gravy mix
1 tbsp tomato sauce
3 large potatoes, boiled or steamed until tender
½ cup grated cheese
Method:
Place first 9 ingredients in a large saucepan, bring to boil. Turn down to a simmer and cook for 10 minutes until vegetables are tender and the gravy has thickened. Mash potato. Place stew mixture in a greased pie or casserole dish. Top with mashed potato, sprinkle with grated cheese. Bake 20 minutes in a moderate oven until cheese is melted and golden brown.
Contributed by Cath Armstrong
mushroom cheese risotto
Ingredients:
10g dried porcini mushrooms (available from a good deli or supermarket)
1 cup of boiling water
40g butter
2 tablespoons of olive oil
2 medium onions, finely chopped
200g mushrooms, sliced
400g Arborio rice
1 cup water
1 litre vegetable (or chicken for a fuller flavour) stock
1 cup grated parmesan cheese
Place porcini mushrooms in heatproof bowl, cover with the boiling water, stand for 30 minutes. Drain mushrooms, reserve ½ cup of liquid. Heat butter and oil in pan, add onions and all the mushrooms, cook, stirring until the onions are soft. Add rice, stir until combined. Combine water, stock and reserved liquid from porcini mushrooms in another pan, bring to boil, keep hot. Stir ? cup hot stock mixture into rice mixture, cook, stirring over low heat until liquid is absorbed. Continue adding stock mixture very gradually, stirring until absorbed before each addition. Total cooking time should be about 35 mins or until rice is tender. Stir in cheese.
10g dried porcini mushrooms (available from a good deli or supermarket)
1 cup of boiling water
40g butter
2 tablespoons of olive oil
2 medium onions, finely chopped
200g mushrooms, sliced
400g Arborio rice
1 cup water
1 litre vegetable (or chicken for a fuller flavour) stock
1 cup grated parmesan cheese
Place porcini mushrooms in heatproof bowl, cover with the boiling water, stand for 30 minutes. Drain mushrooms, reserve ½ cup of liquid. Heat butter and oil in pan, add onions and all the mushrooms, cook, stirring until the onions are soft. Add rice, stir until combined. Combine water, stock and reserved liquid from porcini mushrooms in another pan, bring to boil, keep hot. Stir ? cup hot stock mixture into rice mixture, cook, stirring over low heat until liquid is absorbed. Continue adding stock mixture very gradually, stirring until absorbed before each addition. Total cooking time should be about 35 mins or until rice is tender. Stir in cheese.
Nutolene Hummus
Ingredients:
1/2 can Sanitarium Nutolene
1 cup chickpeas
2 cloves of garlic, roughly chopped
2 tbsp tahini
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1/4 cup lukewarm water
Method:
In a food processor, add the tahini, lemon juice and garlic. Process till smooth and whipped. Next, add in the chickpeas and process till smooth. Finally, add the Nutolene and process. Add lukewarm water as required and process to the desired consistency. Serve immediately with pita chips, olives and vegetable crudités of your choice.
1/2 can Sanitarium Nutolene
1 cup chickpeas
2 cloves of garlic, roughly chopped
2 tbsp tahini
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1/4 cup lukewarm water
Method:
In a food processor, add the tahini, lemon juice and garlic. Process till smooth and whipped. Next, add in the chickpeas and process till smooth. Finally, add the Nutolene and process. Add lukewarm water as required and process to the desired consistency. Serve immediately with pita chips, olives and vegetable crudités of your choice.
oriental stuffed avocado
Ingredients:
1 large avocado, halved and seeded
1 tablespoon chopped parsley
1 tablespoon finely shredded shallots
2 tablespoons finely chopped celery
3 tablespoons alfalfa sprouts or Chinese mung bean sprouts
Sauce
1 tablespoon freshly grated ginger
1 clove garlic, crushed
60g tamari or soy sauce
nough honey to sweeten to taste(about 1 tablespoon)
Toss together the parsley, celery, shallots and sprouts. Spoon this into cavity of avocado, piling high. Make the sauce by placing all ingredients in blender and blend until smooth Cover avocado lightly with sauce and serve. Garnish with toasted almonds, slivered or finely chopped. Note: The flavor of the sauce improves if made the day before, the full aroma of the ginger comes out.
1 large avocado, halved and seeded
1 tablespoon chopped parsley
1 tablespoon finely shredded shallots
2 tablespoons finely chopped celery
3 tablespoons alfalfa sprouts or Chinese mung bean sprouts
Sauce
1 tablespoon freshly grated ginger
1 clove garlic, crushed
60g tamari or soy sauce
nough honey to sweeten to taste(about 1 tablespoon)
Toss together the parsley, celery, shallots and sprouts. Spoon this into cavity of avocado, piling high. Make the sauce by placing all ingredients in blender and blend until smooth Cover avocado lightly with sauce and serve. Garnish with toasted almonds, slivered or finely chopped. Note: The flavor of the sauce improves if made the day before, the full aroma of the ginger comes out.
original haystacks
Ingredients:
1 can refried beans
1 can diced tomatoes
1 can baked beans in tomato sauce
1 diced onion
1 pkt taco seasoning
Method:
Mix and heat. Serve over a bed of corn chips and top with chopped tomato, lettuce, grated cheese & salsa, guacamole or sour cream as you would for tacos.
Contributed by Cath Armstrong
1 can refried beans
1 can diced tomatoes
1 can baked beans in tomato sauce
1 diced onion
1 pkt taco seasoning
Method:
Mix and heat. Serve over a bed of corn chips and top with chopped tomato, lettuce, grated cheese & salsa, guacamole or sour cream as you would for tacos.
Contributed by Cath Armstrong
pasta with chilli tomato & mozzarella
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2cloves garlic, sliced
2 small red chillies, seeded and chopped
2 x 440g cans peeled tomatoes
400g rigatoni or penne
2 tablespoons chopped oregano
cracked black pepper and sea salt
200g fresh mozzarella or bocconcini, sliced
Heat frying pan over medium heat. Add the oil, onion, garlic and chillies and cook for 3 minutes until the onion is soft. Add the tomatoes and crush with a fork. Simmer for 3 minutes. While the sauce is cooking, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain.Add the oregano, pepper and salt to the sauce. Toss the sauce through the pasta and place in serving bowls. Serve topped with mozzarella.
1 tablespoon olive oil
1 onion, chopped
2cloves garlic, sliced
2 small red chillies, seeded and chopped
2 x 440g cans peeled tomatoes
400g rigatoni or penne
2 tablespoons chopped oregano
cracked black pepper and sea salt
200g fresh mozzarella or bocconcini, sliced
Heat frying pan over medium heat. Add the oil, onion, garlic and chillies and cook for 3 minutes until the onion is soft. Add the tomatoes and crush with a fork. Simmer for 3 minutes. While the sauce is cooking, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain.Add the oregano, pepper and salt to the sauce. Toss the sauce through the pasta and place in serving bowls. Serve topped with mozzarella.
pasta with mushrooms
Ingredients:
2 tablespoons butter
1 red chilli, seeded and chopped
400g sliced mushrooms, such as field, shitake or button
¾ cup vegetable stock
¾ cup cream
2 tablespoons lemon juice
400g fettuccini or linguini
½ cup finely grated parmesan cheese
¼ cup chopped basil
cracked black pepper and sea salt
Heat a frying pan over medium heat. Add the butter, chilli and mushrooms and cook for 4 minutes or until the mushroom are brown. Add the stock, cream and lemon juice and simmer for 5 minutes. While the sauce is simmering, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Toss the pasta with the mushroom sauce, parmesan, basil, pepper and salt.
2 tablespoons butter
1 red chilli, seeded and chopped
400g sliced mushrooms, such as field, shitake or button
¾ cup vegetable stock
¾ cup cream
2 tablespoons lemon juice
400g fettuccini or linguini
½ cup finely grated parmesan cheese
¼ cup chopped basil
cracked black pepper and sea salt
Heat a frying pan over medium heat. Add the butter, chilli and mushrooms and cook for 4 minutes or until the mushroom are brown. Add the stock, cream and lemon juice and simmer for 5 minutes. While the sauce is simmering, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Toss the pasta with the mushroom sauce, parmesan, basil, pepper and salt.
pasta with Tomatoes & cashew nut balls
Ingredients:
3 cups (250g) wholemeal pasta
Tomato Sauce
30g butter
1 clove garlic, crushed
1 large onion, chopped
4 large tomatoes, chopped
2 tablespoons tomato paste
2 teaspoons chopped fresh oregano
1 ½ cups water
Cashew Nut Balls
2 cups (300g) unsalted, roasted cashew nuts
2 eggs, lightly beaten
1 cup stale wholemeal breadcrumbs
1 ½ tablespoons oil
Method:
Add pasta gradually to large saucepan of boiling water, boil, uncovered, for about 12 minutes or until tender, drain. Serve pasta with tomato sauce and cashew nut balls. Sauce and cashew nut balls can be made up to 2 days ahead; keep, covered in refrigerator.
Tomato Sauce
Melt butter in medium saucepan, add garlic and onion, stir over medium heat for about 2 minutes, (or microwave in HIGH for about 3 minutes) or until onion is soft. Add tomatoes, paste, oregano and water bring to boil, reduce heat, simmer uncovered, for about 20 minutes (or microwave on HIGH for about 25 minutes) or until sauce is slightly thickened. Add cashew nut balls to sauce, reheat before serving.
Cashew Nut Balls
Blend or process nuts finely. Combine nuts, eggs and breadcrumbs in large bowl, mix well. Shape mixture into 3cm balls. Heat oil in medium frying pan, add cashew nut balls, cook over medium heat for about 3 minutes or until golden brown, drain on absorbent paper.
3 cups (250g) wholemeal pasta
Tomato Sauce
30g butter
1 clove garlic, crushed
1 large onion, chopped
4 large tomatoes, chopped
2 tablespoons tomato paste
2 teaspoons chopped fresh oregano
1 ½ cups water
Cashew Nut Balls
2 cups (300g) unsalted, roasted cashew nuts
2 eggs, lightly beaten
1 cup stale wholemeal breadcrumbs
1 ½ tablespoons oil
Method:
Add pasta gradually to large saucepan of boiling water, boil, uncovered, for about 12 minutes or until tender, drain. Serve pasta with tomato sauce and cashew nut balls. Sauce and cashew nut balls can be made up to 2 days ahead; keep, covered in refrigerator.
Tomato Sauce
Melt butter in medium saucepan, add garlic and onion, stir over medium heat for about 2 minutes, (or microwave in HIGH for about 3 minutes) or until onion is soft. Add tomatoes, paste, oregano and water bring to boil, reduce heat, simmer uncovered, for about 20 minutes (or microwave on HIGH for about 25 minutes) or until sauce is slightly thickened. Add cashew nut balls to sauce, reheat before serving.
Cashew Nut Balls
Blend or process nuts finely. Combine nuts, eggs and breadcrumbs in large bowl, mix well. Shape mixture into 3cm balls. Heat oil in medium frying pan, add cashew nut balls, cook over medium heat for about 3 minutes or until golden brown, drain on absorbent paper.
peanut patties with spicy barbecue sauce
Ingredients:
1 ½ cups (155g) unsalted roasted peanuts
1 ½ cups cooked brown rice
1 medium onion, chopped
2 eggs
2 tablespoons smooth peanut butter
2 tablespoons fruit chutney
1 ½ teaspoons curry powder
2 tablespoons oil
Spicy Barbecue Sauce
2 teaspoons cornflour
½ cup water
½ cup tomato sauce
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco sauce
1 tablespoon brown sugar
Peanut mixture can be made several hours ahead; keep covered in refrigerator. You will need to cook about ½ cup brown rice for this recipe. Blend or process peanuts and rice until finely chopped, add onions, eggs, peanut butter, chutney and curry powder; process until combined. Refrigerate mixture for at least 30 minutes. Using lightly floured hands, shape mixture into 8 patties. Heat oil in large frying pan, add patties, cook for about 5 minutes or until browned on both sides; drain on absorbent paper. Serve with spicy barbecue sauce.
Spicy Barbecue Sauce
Blend cornflour with water in a small saucepan, add remaining ingredients, stir over high heat (or microwave in HIGH for about 3 minutes) until mixture boils and thickens.
1 ½ cups (155g) unsalted roasted peanuts
1 ½ cups cooked brown rice
1 medium onion, chopped
2 eggs
2 tablespoons smooth peanut butter
2 tablespoons fruit chutney
1 ½ teaspoons curry powder
2 tablespoons oil
Spicy Barbecue Sauce
2 teaspoons cornflour
½ cup water
½ cup tomato sauce
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco sauce
1 tablespoon brown sugar
Peanut mixture can be made several hours ahead; keep covered in refrigerator. You will need to cook about ½ cup brown rice for this recipe. Blend or process peanuts and rice until finely chopped, add onions, eggs, peanut butter, chutney and curry powder; process until combined. Refrigerate mixture for at least 30 minutes. Using lightly floured hands, shape mixture into 8 patties. Heat oil in large frying pan, add patties, cook for about 5 minutes or until browned on both sides; drain on absorbent paper. Serve with spicy barbecue sauce.
Spicy Barbecue Sauce
Blend cornflour with water in a small saucepan, add remaining ingredients, stir over high heat (or microwave in HIGH for about 3 minutes) until mixture boils and thickens.
peperontata
Ingredients:
2 medium (400g) red peppers
2 medium (400g) yellow peppers
2 medium (400g) green peppers
2 tablespoons olive oil
3 medium (450G) onions, sliced
2 cloves garlic, crushed
2 large (500) ripe tomatoes, seeded, chopped
½ cup (60 ml) dry white wine
½ cup (60 ml) seedless green olives, chopped
1 tablespoon chopped fresh parsley
Cut peppers into thin strips. Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft. Stir in peppers and tomatoes, simmer, covered, about 30minutes or until peppers are soft, stirring occasionally. Stir in wine and olives, simmer, uncovered, about 5 minutes or until liquid has evaporated. Stir in parsley. Serve peperonata hot or cold. Recipe can be made several days ahead. Store covered in refrigerator.
2 medium (400g) red peppers
2 medium (400g) yellow peppers
2 medium (400g) green peppers
2 tablespoons olive oil
3 medium (450G) onions, sliced
2 cloves garlic, crushed
2 large (500) ripe tomatoes, seeded, chopped
½ cup (60 ml) dry white wine
½ cup (60 ml) seedless green olives, chopped
1 tablespoon chopped fresh parsley
Cut peppers into thin strips. Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft. Stir in peppers and tomatoes, simmer, covered, about 30minutes or until peppers are soft, stirring occasionally. Stir in wine and olives, simmer, uncovered, about 5 minutes or until liquid has evaporated. Stir in parsley. Serve peperonata hot or cold. Recipe can be made several days ahead. Store covered in refrigerator.
pesto pasta
Ingredients:
3 - 4 cups of basil
3 cloves of garlic
1/4 cup toasted pine nuts
1/4 cup olive oil
1/2 cup grated parmesan cheese
salt and pepper
Food process basil, garlic, pine nuts and oil together then stir in parmesan cheese and salt and pepper to taste. If not loose enough add more oil. Stir through hot pasta.
Contributed by Elizabeth Stevenson, 13th November 2017
3 - 4 cups of basil
3 cloves of garlic
1/4 cup toasted pine nuts
1/4 cup olive oil
1/2 cup grated parmesan cheese
salt and pepper
Food process basil, garlic, pine nuts and oil together then stir in parmesan cheese and salt and pepper to taste. If not loose enough add more oil. Stir through hot pasta.
Contributed by Elizabeth Stevenson, 13th November 2017
potato vegetable
A spicy potato vegetable with yoghurt curds.
Ingredients:
1 kg potatoes
2 bay leaves
3 cloves
2 sticks cinnamon
½ tspn cumin seeds
1 ½ tspn ground coriander
1 ½ cups yoghurt curd
½ teaspoon mustard seeds
½ teaspoon asafoetida
3-4 curry leaves (opt.)
1 green chilli
2 teaspoon chilli powder
½ teaspoon tumeric powder
3 tablespoon ghee/butter
Boil and cut potatoes into cubes. Heat butter/ghee and fry the mustard seeds for 1 minute. Add potatoes, chilli powder and ground coriander, tumeric and salt. Cook for a few minutes. Add ½ cup water. Add the curds and allow to cook for a few minutes. Serve hot, garnished with fresh coriander.
Ingredients:
1 kg potatoes
2 bay leaves
3 cloves
2 sticks cinnamon
½ tspn cumin seeds
1 ½ tspn ground coriander
1 ½ cups yoghurt curd
½ teaspoon mustard seeds
½ teaspoon asafoetida
3-4 curry leaves (opt.)
1 green chilli
2 teaspoon chilli powder
½ teaspoon tumeric powder
3 tablespoon ghee/butter
Boil and cut potatoes into cubes. Heat butter/ghee and fry the mustard seeds for 1 minute. Add potatoes, chilli powder and ground coriander, tumeric and salt. Cook for a few minutes. Add ½ cup water. Add the curds and allow to cook for a few minutes. Serve hot, garnished with fresh coriander.
potato pea & spinach curry
Ingredients:
1 tablespoon peanut oil
1 teaspoon black mustard seeds
1 onion, chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin 1 teaspoon ground coriander
4 waxy potatoes (800g), peeled and chopped
440g canned peeled tomatoes, lightly crushed
1 ¼ cups fresh peas (500g in their pods)
6 fresh or dry curry leaves
teaspoon garam marsala
1 bunch (400g) English spinach, trimmed
Heat the oil in a deep frying pan aver medium heat. Add the mustard seeds, cover and cook until they pop. Add the onion, garlic, cumin, coriander and cook, uncovered, for 1 minute. Add the potato ant tomato and cook for 7 minutes, stirring occasionally. Add the peas, curry leaves, garsm marsala and spinach. Cook, stirring occasionally, for 5 minutes or until the potato is soft.
1 tablespoon peanut oil
1 teaspoon black mustard seeds
1 onion, chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin 1 teaspoon ground coriander
4 waxy potatoes (800g), peeled and chopped
440g canned peeled tomatoes, lightly crushed
1 ¼ cups fresh peas (500g in their pods)
6 fresh or dry curry leaves
teaspoon garam marsala
1 bunch (400g) English spinach, trimmed
Heat the oil in a deep frying pan aver medium heat. Add the mustard seeds, cover and cook until they pop. Add the onion, garlic, cumin, coriander and cook, uncovered, for 1 minute. Add the potato ant tomato and cook for 7 minutes, stirring occasionally. Add the peas, curry leaves, garsm marsala and spinach. Cook, stirring occasionally, for 5 minutes or until the potato is soft.
pumpkin pasta with fresh vegetable sauce
Pumpkin Pasta Ingredients:
1 ½ cups white plain flour
2 eggs
½ cup cold mashed cooked pumpkin
Fresh Vegetable Sauce Ingredients:
1 medium carrot
2 medium zucchini
2 tablespoons oil
1 medium onion, chopped
1 medium red pepper, sliced
1 tablespoon wholemeal plain flour
2 medium tomatoes, peeled, chopped
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh basil
2 teaspoons tomato paste
1 teaspoon brown sugar
1 cup water
½ large vegetable stock cube, crumbled
Pumpkin Pasta Method:
Process flour, eggs and pumpkin until mixture is well combined and forms a ball. Turn dough onto lightly floured surface, knead for 5 minutes. Wrap dough in plastic wrap, refrigerate for 30 minutes. Divide dough into 4 portions. Place 1 portion in bench, cover remaining dough with plastic wrap to prevent drying out. Roll dough on lightly floured surface to a rectangle 2mm thick, sprinkle lightly with flour, roll up firmly from a narrow end. Cut dough into 8mm slices, unroll strips, place onto tray to dry for 15 minutes. Repeat with remaining dough. Add pasta gradually to large saucepan of boiling water, boil uncovered, for 4 minutes; drain. Serve with sauce.
Fresh Vegetable Sauce Method:
Cut carrot and zucchini into thin strips. Heat oil in large frying pan, add onion and carrot, stir over medium heat for about 3 minutes or until onion is soft. Add zucchini and pepper, stir over medium heat for 3 minutes. Stir in flour, stir over medium heat for further minute. Stir in tomatoes, marjoram, basil, paste, sugar, water and stock cube, stir over high heat until mixture boils ant thickens slightly, cover, reduce heat, simmer for about 7 minutes or until vegetables are tender. You will need to cook about 200g pumpkin for this recipe. Recipe is best prepared just before serving.
1 ½ cups white plain flour
2 eggs
½ cup cold mashed cooked pumpkin
Fresh Vegetable Sauce Ingredients:
1 medium carrot
2 medium zucchini
2 tablespoons oil
1 medium onion, chopped
1 medium red pepper, sliced
1 tablespoon wholemeal plain flour
2 medium tomatoes, peeled, chopped
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh basil
2 teaspoons tomato paste
1 teaspoon brown sugar
1 cup water
½ large vegetable stock cube, crumbled
Pumpkin Pasta Method:
Process flour, eggs and pumpkin until mixture is well combined and forms a ball. Turn dough onto lightly floured surface, knead for 5 minutes. Wrap dough in plastic wrap, refrigerate for 30 minutes. Divide dough into 4 portions. Place 1 portion in bench, cover remaining dough with plastic wrap to prevent drying out. Roll dough on lightly floured surface to a rectangle 2mm thick, sprinkle lightly with flour, roll up firmly from a narrow end. Cut dough into 8mm slices, unroll strips, place onto tray to dry for 15 minutes. Repeat with remaining dough. Add pasta gradually to large saucepan of boiling water, boil uncovered, for 4 minutes; drain. Serve with sauce.
Fresh Vegetable Sauce Method:
Cut carrot and zucchini into thin strips. Heat oil in large frying pan, add onion and carrot, stir over medium heat for about 3 minutes or until onion is soft. Add zucchini and pepper, stir over medium heat for 3 minutes. Stir in flour, stir over medium heat for further minute. Stir in tomatoes, marjoram, basil, paste, sugar, water and stock cube, stir over high heat until mixture boils ant thickens slightly, cover, reduce heat, simmer for about 7 minutes or until vegetables are tender. You will need to cook about 200g pumpkin for this recipe. Recipe is best prepared just before serving.
quick rice patties
These patties are really quick, easy and very cheap. They can be served hot, but are even better cold with salad or on a sandwich.
Ingredients:
1 onion, chopped
1 cup rice
1 tsp marmite
2 tbsp peanut butter
1 egg
good pinch mixed herbs
Method:
Cook the rice in boiling, salted water. Drain well. While the rice is still hot, add the marmite, peanut butter, onion and herbs and mix well. Stir in the egg. Take tablespoonfuls of the mixture and shape into patties. Fry in shallow oil until lightly brown and golden on both sides. Drain on absorbent paper.
Alternatively, for a low fat version, spray a baking sheet with cooking spray and bake the patties in a moderate oven for about 30 minutes, turning halfway through.
Contributed by Cath Armstrong
Ingredients:
1 onion, chopped
1 cup rice
1 tsp marmite
2 tbsp peanut butter
1 egg
good pinch mixed herbs
Method:
Cook the rice in boiling, salted water. Drain well. While the rice is still hot, add the marmite, peanut butter, onion and herbs and mix well. Stir in the egg. Take tablespoonfuls of the mixture and shape into patties. Fry in shallow oil until lightly brown and golden on both sides. Drain on absorbent paper.
Alternatively, for a low fat version, spray a baking sheet with cooking spray and bake the patties in a moderate oven for about 30 minutes, turning halfway through.
Contributed by Cath Armstrong
roast vegetable frittata
Ingredients:
600g orange sweet potato or pumpkin, peeled and chopped
1 red capsicum cut into eight pieces
2 zucchini, quartered
4 baby new potatoes, quartered
olive oil and sea salt for sprinkling
Frittata Mix
6 eggs
1 cup cream
½ cup grated aged cheddar or parmesan cheese
2 tablespoons shredded basil cracked black pepper
Preheat the oven to 180C. Place the sweet potato or pumpkin, capsicum, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft and golden. Place the vegetables in a 20 cm non-stick frying pan. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until the frittata begins to set. Place the frittata under a preheated hot grill and cook for 2 minutes or until brown. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a simple salad or toast. Serves 4-6
Note: Other combinations of cooked vegetables can be used to make frittata – char grilled eggplant and mushrooms work really well. You can also use leftover roast vegetables and add ingredients such as chopped cooked chicken, drained canned tuna, and other kinds of hard cheeses and fresh herbs.
600g orange sweet potato or pumpkin, peeled and chopped
1 red capsicum cut into eight pieces
2 zucchini, quartered
4 baby new potatoes, quartered
olive oil and sea salt for sprinkling
Frittata Mix
6 eggs
1 cup cream
½ cup grated aged cheddar or parmesan cheese
2 tablespoons shredded basil cracked black pepper
Preheat the oven to 180C. Place the sweet potato or pumpkin, capsicum, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft and golden. Place the vegetables in a 20 cm non-stick frying pan. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until the frittata begins to set. Place the frittata under a preheated hot grill and cook for 2 minutes or until brown. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a simple salad or toast. Serves 4-6
Note: Other combinations of cooked vegetables can be used to make frittata – char grilled eggplant and mushrooms work really well. You can also use leftover roast vegetables and add ingredients such as chopped cooked chicken, drained canned tuna, and other kinds of hard cheeses and fresh herbs.
roast vegetable lasagne
Ingredients:
8 vine-ripened tomatoes, thickly sliced 3 orange sweet potatoes, peeled and thinly sliced 2 eggplants, thickly sliced 3 red capsicum, cut into 8 pieces 5 zucchini, thickly sliced lengthwise
field mushrooms, sliced
sea salt for sprinkling 3
75g fresh lasagna sheets
Ricotta Filling
1 kg fresh ricotta
¼ cup chopped basil leaves
¼ cup chopped flat-leaf parsley leaves
2 eggs
¾ cup cream sea salt and cracked black pepper
1 cup grated mozzarella
Preheat the oven to 180C. Place the tomatoes, sweet potatoes, eggplants, capsicums, zucchini and mushrooms on baking trays lined with non-stick baking paper. Sprinkle with salt and bake for 40 minutes or until tender and golden. To make the ricotta filing , combine the ricotta, basil, parsley, eggs, cream, salt and pepper. Grease a 32cm x 22 cm or similar ovenproof baking dish. Line with some of the lasagne sheets. Place half of the vegetables on top, then another lasagne sheet. Spoon over half of the ricotta mixture, then place another layer of lasagne sheets on top. Continue layering, finishing with the ricotta mixture. Sprinkle with the mozzarella and bake for 45 minutes or until the vegetables are soft.
Note:You can use dry lasagne sheets that have been cooked in boiling water until soft.
8 vine-ripened tomatoes, thickly sliced 3 orange sweet potatoes, peeled and thinly sliced 2 eggplants, thickly sliced 3 red capsicum, cut into 8 pieces 5 zucchini, thickly sliced lengthwise
field mushrooms, sliced
sea salt for sprinkling 3
75g fresh lasagna sheets
Ricotta Filling
1 kg fresh ricotta
¼ cup chopped basil leaves
¼ cup chopped flat-leaf parsley leaves
2 eggs
¾ cup cream sea salt and cracked black pepper
1 cup grated mozzarella
Preheat the oven to 180C. Place the tomatoes, sweet potatoes, eggplants, capsicums, zucchini and mushrooms on baking trays lined with non-stick baking paper. Sprinkle with salt and bake for 40 minutes or until tender and golden. To make the ricotta filing , combine the ricotta, basil, parsley, eggs, cream, salt and pepper. Grease a 32cm x 22 cm or similar ovenproof baking dish. Line with some of the lasagne sheets. Place half of the vegetables on top, then another lasagne sheet. Spoon over half of the ricotta mixture, then place another layer of lasagne sheets on top. Continue layering, finishing with the ricotta mixture. Sprinkle with the mozzarella and bake for 45 minutes or until the vegetables are soft.
Note:You can use dry lasagne sheets that have been cooked in boiling water until soft.
savoury rolls
Ingredients:
1 carrot, grated
1 capsicum, de-seeded and diced
1 large onion, finely diced
1 large zucchini, grated
310g can creamed corn
½ cup fresh breadcrumbs
1tsp mixed herbs
1 tbsp Worcestershire sauce
3 sheets puff pastry
1 egg, beaten
Method:
Combine all vegetables, breadcrumbs, herbs and sauce in a microwave safe dish. Cook on high 3 – 4 minutes until veggies are tender. Cut pastry sheets in half. Spread mixture evenly between the 6 pieces of pastry. Fold over to make rolls. Place on greased baking sheets. Brush tops with beaten egg. Bake in a hot oven, 220 degrees, for 15 – 20 minutes or until pastry is golden brown and cooked on the bottom.
Contributed by Jenny, Taree, 14th April 2009
1 carrot, grated
1 capsicum, de-seeded and diced
1 large onion, finely diced
1 large zucchini, grated
310g can creamed corn
½ cup fresh breadcrumbs
1tsp mixed herbs
1 tbsp Worcestershire sauce
3 sheets puff pastry
1 egg, beaten
Method:
Combine all vegetables, breadcrumbs, herbs and sauce in a microwave safe dish. Cook on high 3 – 4 minutes until veggies are tender. Cut pastry sheets in half. Spread mixture evenly between the 6 pieces of pastry. Fold over to make rolls. Place on greased baking sheets. Brush tops with beaten egg. Bake in a hot oven, 220 degrees, for 15 – 20 minutes or until pastry is golden brown and cooked on the bottom.
Contributed by Jenny, Taree, 14th April 2009
schnitzels
Ingredients:
1 cup gluten flour
1 cup water
2 eggs
1 tsp marmite
1 tbsp torula yeast
breadcrumbs
Oil for frying
Gravy:
1 pkt French onion soup mix
1 tsp marmite
2 cups water
Method:
Mix gluten flour, water, 1 egg, marmite and torula yeast together until dough forms. If you have a food processor, place all ingredients in bowl and process until dough forms. Roll dough into a log and slice into six evenly sized pieces. Beat the remaining egg, dip each schnitzel into egg then into breadcrumbs. Refrigerate 30 minutes to let crumbs set. Heat oil in a heavy based frying pan. Brown each schnitzel on both sides. Drain on paper towel. When all have been browned add soup mix, marmite and water to pan. Stir until boiling. Return schnitzels to pan, turn heat down and simmer for 30 minutes. You may need to add more water to the gravy during this time. After 30 minutes the schnitzels should be puffed and the gravy thick.
Contributed by Cath Armstrong
1 cup gluten flour
1 cup water
2 eggs
1 tsp marmite
1 tbsp torula yeast
breadcrumbs
Oil for frying
Gravy:
1 pkt French onion soup mix
1 tsp marmite
2 cups water
Method:
Mix gluten flour, water, 1 egg, marmite and torula yeast together until dough forms. If you have a food processor, place all ingredients in bowl and process until dough forms. Roll dough into a log and slice into six evenly sized pieces. Beat the remaining egg, dip each schnitzel into egg then into breadcrumbs. Refrigerate 30 minutes to let crumbs set. Heat oil in a heavy based frying pan. Brown each schnitzel on both sides. Drain on paper towel. When all have been browned add soup mix, marmite and water to pan. Stir until boiling. Return schnitzels to pan, turn heat down and simmer for 30 minutes. You may need to add more water to the gravy during this time. After 30 minutes the schnitzels should be puffed and the gravy thick.
Contributed by Cath Armstrong
southwest veggie burgers
Ingredients:
2 slices wholegrain bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated tasty cheese
1 1/2 tablespoons vegetable oil
3/4 cup finely chopped onion
1/2 cup finely chopped green or red capsicum
1/2 cup frozen corn kernels
1 clove garlic, minced
1 teaspoon chili powder (or less to taste)
1 teaspoon cumin
1 egg, lightly beaten
1/2 cup solidly packed mashed sweet potato
1/3 cup ricotta
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
Method:
In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size frypan over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic, chili powder, and cumin and cook it all for another minute. Remove the pan from the heat and spoon the contents into the bread crumb mixture.
In a large bowl, mix together the egg, sweet potato and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 3/4-inch-thick patties, using about 1/3 cup for each one. Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours.
Melt the butter in a large frypan, Transfer the patties to the pan and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the pan and serve right away. Makes 6 patties.
Note: The crumbled wholegrain bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Put the bread slices out for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.
2 slices wholegrain bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated tasty cheese
1 1/2 tablespoons vegetable oil
3/4 cup finely chopped onion
1/2 cup finely chopped green or red capsicum
1/2 cup frozen corn kernels
1 clove garlic, minced
1 teaspoon chili powder (or less to taste)
1 teaspoon cumin
1 egg, lightly beaten
1/2 cup solidly packed mashed sweet potato
1/3 cup ricotta
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
Method:
In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size frypan over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic, chili powder, and cumin and cook it all for another minute. Remove the pan from the heat and spoon the contents into the bread crumb mixture.
In a large bowl, mix together the egg, sweet potato and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 3/4-inch-thick patties, using about 1/3 cup for each one. Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours.
Melt the butter in a large frypan, Transfer the patties to the pan and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the pan and serve right away. Makes 6 patties.
Note: The crumbled wholegrain bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Put the bread slices out for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.
spanish rice
This was the first Mexican style meal I ever made, way back in the 1970s when I was at school and it has been a favourite ever since. I serve this as a side dish with grilled meat or chicken, as a meal on it's own garnished with a little coriander and as part of the filling in burritos. What can I say - it's versatile as well as quick, easy and tasty.
Ingredients:
1 tbsp vegetable oil
2 cups uncooked brown rice
1 onion, diced
1/2 green capsicum, seeded and diced
4 cups water
1 can diced tomatoes
1/2 teaspoon salt
3 tbsp chipotle pepper - more or less to taste
Method:
Heat oil in a deep fry pan over medium heat. Sauté rice, onion and capsicum until rice is browned and onions are clear and softened. Stir in water, chipotle peppers and tomatoes. Season with chili powder and salt. Cover and simmer for 30 minutes or until rice is cooked and liquid is absorbed.
From the July 2013 Journal
Ingredients:
1 tbsp vegetable oil
2 cups uncooked brown rice
1 onion, diced
1/2 green capsicum, seeded and diced
4 cups water
1 can diced tomatoes
1/2 teaspoon salt
3 tbsp chipotle pepper - more or less to taste
Method:
Heat oil in a deep fry pan over medium heat. Sauté rice, onion and capsicum until rice is browned and onions are clear and softened. Stir in water, chipotle peppers and tomatoes. Season with chili powder and salt. Cover and simmer for 30 minutes or until rice is cooked and liquid is absorbed.
From the July 2013 Journal
spiced bean loaf
Ingredients:
Olive oil spray
1 onion finely diced.
2cloves of garlic, crushed
2 sticks of celery finely diced
1x 400g can lentils, rinsed and drained
1x 420g can red kidney beans rinsed and drained
1/2 zucchini, grated
1/2 carrot grated
2 eggs
1/2 cup of tomato passata or tomato paste
11/2 tablespoons of pine nuts
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
1 teaspoon of sweet paprika
3/4 cup of wheatgerm
Line a loaf tin (5 cup capacity) with baking paper.
heat a large frypan over a medium heat, spray lightly with olive oil and cook the onion, garlic, celery until soft.
remove from heat and allow to cool.
Combine the lentils, and beans and puree two thirds of the mix stir through the remaining beans, onion mixture and the remaining ingredients. Tip into the loaf tin and press firmly to shape.
Cook in a preheated oven 200 degrees Celsius (400 F) for 50 minutes until the centre of the loaf is firm to touch.
Serve hot or cold.
Contributed by Melissa Kercher, 31st December 2016
Olive oil spray
1 onion finely diced.
2cloves of garlic, crushed
2 sticks of celery finely diced
1x 400g can lentils, rinsed and drained
1x 420g can red kidney beans rinsed and drained
1/2 zucchini, grated
1/2 carrot grated
2 eggs
1/2 cup of tomato passata or tomato paste
11/2 tablespoons of pine nuts
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
1 teaspoon of sweet paprika
3/4 cup of wheatgerm
Line a loaf tin (5 cup capacity) with baking paper.
heat a large frypan over a medium heat, spray lightly with olive oil and cook the onion, garlic, celery until soft.
remove from heat and allow to cool.
Combine the lentils, and beans and puree two thirds of the mix stir through the remaining beans, onion mixture and the remaining ingredients. Tip into the loaf tin and press firmly to shape.
Cook in a preheated oven 200 degrees Celsius (400 F) for 50 minutes until the centre of the loaf is firm to touch.
Serve hot or cold.
Contributed by Melissa Kercher, 31st December 2016
spinach & ricotta lasagne roll-ups
These rolls are quick and easy to put together and very tasty. Being a meatless meal they are great for keeping the grocery budget under control while still serving a truly delicious meal.
Ingredients:
500g lasagne noodles
500g ricotta
1 cup grated mozzarella cheese
1/4 cup grated parmesan
1 egg
300g frozen spinach, thawed and drained
700g jar pasta sauce
Salt and pepper to taste
Method:
Pre-heat oven to 205 degrees Celsius. Bring a large pot of water to the boil. When it comes to a full, rolling boil add the lasagne noodles and cook until al dente, about 12 minutes. Stir gently occasionally so they don't stick together. When cooked drain. While the noodles are boiling, prepare the filling. Squeeze out as much excess liquid as possible from the spinach. Combine the spinach with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined. Coat a lasagne dish with cooking spray. On a clean surface, lay out a few noodles at a time. Place three tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because you are going to roll the noodle up like a Swiss roll. Be sure you spread it all the way to the edges of the noodles. Roll each noodle up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the pasta sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles moist and soft while baking. Cover the dish tightly with foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.
From the August 2011 Journal
Ingredients:
500g lasagne noodles
500g ricotta
1 cup grated mozzarella cheese
1/4 cup grated parmesan
1 egg
300g frozen spinach, thawed and drained
700g jar pasta sauce
Salt and pepper to taste
Method:
Pre-heat oven to 205 degrees Celsius. Bring a large pot of water to the boil. When it comes to a full, rolling boil add the lasagne noodles and cook until al dente, about 12 minutes. Stir gently occasionally so they don't stick together. When cooked drain. While the noodles are boiling, prepare the filling. Squeeze out as much excess liquid as possible from the spinach. Combine the spinach with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined. Coat a lasagne dish with cooking spray. On a clean surface, lay out a few noodles at a time. Place three tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because you are going to roll the noodle up like a Swiss roll. Be sure you spread it all the way to the edges of the noodles. Roll each noodle up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the pasta sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles moist and soft while baking. Cover the dish tightly with foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.
From the August 2011 Journal
spinach & ricotta baked pasta
Ingredients:
2 bunches (750g) English spinach, stems removed
750g fresh ricotta
300ml sour cream
4 eggs, lightly beaten
1 cup grated parmesan cheese
2 tablespoon chopped dill
cracked black pepper and sea salt
Method:
Preheat the oven to 180 degrees Celsius. Cook the pasta in a large saucepan of lightly boiling water until al dente. Drain. Place the pasta in a well-greased 4 litre capacity baking dish. Blanch the spinach in a saucepan of boiling water, drain and squeeze to remove excess liquid. Roughly chop the spinach and place in a bowl. Add the ricotta, sour cream, eggs, parmesan, dill, pepper and salt and mix to combine. Spoon the mixture over the pasta. Bake for 25-30 minutes or until golden brown. Stand for 5 minutes before cutting into wedges. Serve with a simple tomato salad.
Note:You can also use 375g frozen spinach, thawed and drained to remove excess water. You should have around 150g cooked spinach.
2 bunches (750g) English spinach, stems removed
750g fresh ricotta
300ml sour cream
4 eggs, lightly beaten
1 cup grated parmesan cheese
2 tablespoon chopped dill
cracked black pepper and sea salt
Method:
Preheat the oven to 180 degrees Celsius. Cook the pasta in a large saucepan of lightly boiling water until al dente. Drain. Place the pasta in a well-greased 4 litre capacity baking dish. Blanch the spinach in a saucepan of boiling water, drain and squeeze to remove excess liquid. Roughly chop the spinach and place in a bowl. Add the ricotta, sour cream, eggs, parmesan, dill, pepper and salt and mix to combine. Spoon the mixture over the pasta. Bake for 25-30 minutes or until golden brown. Stand for 5 minutes before cutting into wedges. Serve with a simple tomato salad.
Note:You can also use 375g frozen spinach, thawed and drained to remove excess water. You should have around 150g cooked spinach.
sweet potato fajitas
Ingredients:
6 tortillas
1 sweet potato, peeled and thinly sliced
1/2 onion, thinly sliced
1/2 green capsicum, thinly sliced
1 tbsp coconut oil
1 tbsp butter
1 tsp taco seasoning
1/2 lime
1/4-1/2 cup grated cheese (I use whatever is grated - tasty, mozzarella, colby - your choice)
To garnish:
Sour cream or plain yoghurt
Diced tomato
Shredded lettuce
Salsa
Guacamole
Optional: Cooked shredded chicken or browned mince
Method:
Bake the sweet potatoes at 180 degrees Celsius for 15-20 minutes until soft and they have started to caramelize. Heat the oils in a heavy based frying pan and add the onion and capsicum. Add the softened sweet potato slices and sauté until all are softened and caramelized. Add the meat if you are having it (they are good without it). Squeeze the lime on it and sprinkle with taco seasoning. Gently stir through. Sprinkle the cheese over the veggies at the end of cooking, turn off the heat and allow it to melt.
To serve put a spoonful into the middle of a soft tortilla and add whatever garnishes you like. Roll up and enjoy!
Tip of the Day 25 February 2014
6 tortillas
1 sweet potato, peeled and thinly sliced
1/2 onion, thinly sliced
1/2 green capsicum, thinly sliced
1 tbsp coconut oil
1 tbsp butter
1 tsp taco seasoning
1/2 lime
1/4-1/2 cup grated cheese (I use whatever is grated - tasty, mozzarella, colby - your choice)
To garnish:
Sour cream or plain yoghurt
Diced tomato
Shredded lettuce
Salsa
Guacamole
Optional: Cooked shredded chicken or browned mince
Method:
Bake the sweet potatoes at 180 degrees Celsius for 15-20 minutes until soft and they have started to caramelize. Heat the oils in a heavy based frying pan and add the onion and capsicum. Add the softened sweet potato slices and sauté until all are softened and caramelized. Add the meat if you are having it (they are good without it). Squeeze the lime on it and sprinkle with taco seasoning. Gently stir through. Sprinkle the cheese over the veggies at the end of cooking, turn off the heat and allow it to melt.
To serve put a spoonful into the middle of a soft tortilla and add whatever garnishes you like. Roll up and enjoy!
Tip of the Day 25 February 2014
tomato & onion Pie
Ingredients:
3 eggs
1/3c low fat margarine, melted
½ cup plain flour
2 cups skim milk
Pinch nutmeg
2 large tomatoes, thickly sliced
1 onion, sliced
1/2 cup grated low fat cheese
Method:
Blend all mixture and pour into a buttered 25cm pie or quiche plate. Arrange tomato and onion slices on top and salt and pepper to taste. Sprinkle with grated cheese. Bake in a moderate oven for 35 - 40 minutes.
Contributed by Cath Armstrong
3 eggs
1/3c low fat margarine, melted
½ cup plain flour
2 cups skim milk
Pinch nutmeg
2 large tomatoes, thickly sliced
1 onion, sliced
1/2 cup grated low fat cheese
Method:
Blend all mixture and pour into a buttered 25cm pie or quiche plate. Arrange tomato and onion slices on top and salt and pepper to taste. Sprinkle with grated cheese. Bake in a moderate oven for 35 - 40 minutes.
Contributed by Cath Armstrong
tomato & onion bread
Ingredients:
3 cups (450g) plain flour
2 teaspoons (7g) dried yeast
1 tablespoon sugar
2 teaspoons salt
1 tablespoon olive oil
1 cup (250ml) warm milk, approximately
1 egg lightly beaten
Tomato Filling
4 medium (520g) ripe tomatoes
1 tablespoon olive oil
2 medium (340g) red spanish onions, sliced
1 clove garlic, crushed
1 tablespoon grated parmesan cheese
1 tablespoon chopped fresh oregano
Sift flour into large bowl, add yeast, sugar, salt and 1/3 cup(80ml) of the tomato filling; mix well. Stir in oil and enough milk to mix to a soft dough. Knead dough on lightly floured surface about 10 minutes or until smooth and elastic. Place dough in oiled bowl, cover, stand in warm place about 1 hour or until doubled in size. Turn dough onto lightly floured surface, knead until smooth. Shape into a round, place on greased oven tray. Cut a large cross on top of round, fill with remaining tomato filling. Stand, uncovered, in warm place about 40m minutes or until almost doubled in size. Brush loaf with egg, bake in moderate oven about 40 minutes or until loaf sounds hollow when tapped. Cover with foil if over-browning.
Tomato Filling
Peel tomatoes, remove seeds, chop flesh. Heat oil in pan, add onions and garlic, cook, stirring until onions are soft. Add tomatoes, cheese and oregano cook, stirring, 5 minutes or until tomatoes are softened, stirring occasionally; cool.
Note: Recipe best made on day of serving. Store in and airtight container.
3 cups (450g) plain flour
2 teaspoons (7g) dried yeast
1 tablespoon sugar
2 teaspoons salt
1 tablespoon olive oil
1 cup (250ml) warm milk, approximately
1 egg lightly beaten
Tomato Filling
4 medium (520g) ripe tomatoes
1 tablespoon olive oil
2 medium (340g) red spanish onions, sliced
1 clove garlic, crushed
1 tablespoon grated parmesan cheese
1 tablespoon chopped fresh oregano
Sift flour into large bowl, add yeast, sugar, salt and 1/3 cup(80ml) of the tomato filling; mix well. Stir in oil and enough milk to mix to a soft dough. Knead dough on lightly floured surface about 10 minutes or until smooth and elastic. Place dough in oiled bowl, cover, stand in warm place about 1 hour or until doubled in size. Turn dough onto lightly floured surface, knead until smooth. Shape into a round, place on greased oven tray. Cut a large cross on top of round, fill with remaining tomato filling. Stand, uncovered, in warm place about 40m minutes or until almost doubled in size. Brush loaf with egg, bake in moderate oven about 40 minutes or until loaf sounds hollow when tapped. Cover with foil if over-browning.
Tomato Filling
Peel tomatoes, remove seeds, chop flesh. Heat oil in pan, add onions and garlic, cook, stirring until onions are soft. Add tomatoes, cheese and oregano cook, stirring, 5 minutes or until tomatoes are softened, stirring occasionally; cool.
Note: Recipe best made on day of serving. Store in and airtight container.
vegan corn fritters
Ingredients:
400g can creamed corn
400g can corn kernels, drained
2 cups chopped vegetables of choice (we recommend peas, carrots & capsicum)
½ cup chickpea flour
½ cup savoury yeast
Salt & pepper
Oil for frying
Method:
In a mixing bowl, combine all of the ingredients until a thick batter forms.
Add ¼ cupfuls of the mixture into an oiled, hot fry pan. You’ll need to cook the fritters in batches.
Cook for 3-5 mins or until brown, flip & cook the other side.
Repeat steps 2-3 until the mixture runs out. Serve with salad.
Contributed by Judy Bancks
400g can creamed corn
400g can corn kernels, drained
2 cups chopped vegetables of choice (we recommend peas, carrots & capsicum)
½ cup chickpea flour
½ cup savoury yeast
Salt & pepper
Oil for frying
Method:
In a mixing bowl, combine all of the ingredients until a thick batter forms.
Add ¼ cupfuls of the mixture into an oiled, hot fry pan. You’ll need to cook the fritters in batches.
Cook for 3-5 mins or until brown, flip & cook the other side.
Repeat steps 2-3 until the mixture runs out. Serve with salad.
Contributed by Judy Bancks
vegeballs
Ingredients:
60g grated cheese
1 large onion, finely chopped
2 cups rolled oats
1 egg
1 cup evaporated milk
1 large tin tomato soup
1/2 - 1 cup fresh breadcrumbs
oil for frying
Method:
Beat egg into evaporated milk. Add onion, cheese and rolled oats. Add breadcrumbs until stiff. Roll dessertsponfuls into balls. Fry in hot oil until browned all over. Drain on paper towel. Place in casserole dish. Mix tomato soup with a 1/2 tin of water. Pour over vegeballs. Bake in moderate oven until soup starts to simmer, about 30 minutes. Serve hot over spaghetti.
Contributed by Cath Armstrong
60g grated cheese
1 large onion, finely chopped
2 cups rolled oats
1 egg
1 cup evaporated milk
1 large tin tomato soup
1/2 - 1 cup fresh breadcrumbs
oil for frying
Method:
Beat egg into evaporated milk. Add onion, cheese and rolled oats. Add breadcrumbs until stiff. Roll dessertsponfuls into balls. Fry in hot oil until browned all over. Drain on paper towel. Place in casserole dish. Mix tomato soup with a 1/2 tin of water. Pour over vegeballs. Bake in moderate oven until soup starts to simmer, about 30 minutes. Serve hot over spaghetti.
Contributed by Cath Armstrong
vegetable & tofu lasagne
Ingredients:
1 tablespoon oil
2 medium onions, chopped
2 cloves garlic, crushed
2 medium carrots, chopped
2 large sticks celery, chopped
1 medium red pepper, chopped
200 g mushrooms, chopped
6 medium tomatoes, peeled, chopped
2 tablespoons tomato paste
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
¾ cup fresh tofu
300g fresh wholemeal lasagne noodles
¼ cup stale wholemeal breadcrumbs
1 tablespoon grated Parmesan cheese
Heat oil in large saucepan, add onions, garlic, carrots, celery and pepper, stir over medium heat for about 5 minutes or until onions are soft. Add mushrooms, stir over medium heat for 1 minute. Stir in tomatoes, pasta and herbs, bring to boil, reduce heat, cover, simmer for about 15 minutes or until vegetables are tender. Remove from heat. Beat tofu in small bowl until smooth, add ¼ cup of the tofu to vegetable mixture, mix well. Cut pasta into 6 rectangles measuring about 10cm x 26cm. Spread a third of the vegetable mixture into greased 20cm x 26cm ovenproof dish(2 litre capacity). Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta., finishing with a layer of pasta. Spread remaining tofu evenly over pasta, sprinkle with combined breadcrumbs and cheese. Bake in moderate oven for about 50 minutes or until golden brown. Lasagne can be prepared a day ahead, keep, covered, in refrigerator. Lasagne can be frozen for a month. Cooked packaged lasagne can be used.
1 tablespoon oil
2 medium onions, chopped
2 cloves garlic, crushed
2 medium carrots, chopped
2 large sticks celery, chopped
1 medium red pepper, chopped
200 g mushrooms, chopped
6 medium tomatoes, peeled, chopped
2 tablespoons tomato paste
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
¾ cup fresh tofu
300g fresh wholemeal lasagne noodles
¼ cup stale wholemeal breadcrumbs
1 tablespoon grated Parmesan cheese
Heat oil in large saucepan, add onions, garlic, carrots, celery and pepper, stir over medium heat for about 5 minutes or until onions are soft. Add mushrooms, stir over medium heat for 1 minute. Stir in tomatoes, pasta and herbs, bring to boil, reduce heat, cover, simmer for about 15 minutes or until vegetables are tender. Remove from heat. Beat tofu in small bowl until smooth, add ¼ cup of the tofu to vegetable mixture, mix well. Cut pasta into 6 rectangles measuring about 10cm x 26cm. Spread a third of the vegetable mixture into greased 20cm x 26cm ovenproof dish(2 litre capacity). Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta., finishing with a layer of pasta. Spread remaining tofu evenly over pasta, sprinkle with combined breadcrumbs and cheese. Bake in moderate oven for about 50 minutes or until golden brown. Lasagne can be prepared a day ahead, keep, covered, in refrigerator. Lasagne can be frozen for a month. Cooked packaged lasagne can be used.
vegetarian fried chow mein (noodle)
Ingredients:
1 pkt dried noodles (500g)
1/2 medium carrot, peeled and cut into strips
1/4 medium cabbage, shredded
1/2 red capsicum, corded, seeded and cut into strips
1/2 green capsicum, corded, seeded and cut into strips
2 eggs - beaten, cooked into omelette and cut into strips
1 small onion, skinned and sliced
5 garlic cloves, skinned and chopped
3 tbsp oil
Mushroom vegetarian oyster sauce (Woh Hup brand)
Method:
Cook noodles in boiling water. Strain and rinse under running tap water. Let the noodles stand for 10 minutes in strainer to remove excess water. Cut vegetables as above. Heat oil in wok or pan. Fry noodles lightly till very light brown. Put noodles aside for later use. Heat oil in wok or pan again. Stir fry onion lightly and set aside for later use. Fry carrots and cabbage with garlic. Add red and green capsicum. Add egg and onion. Add salt and mushroom oyster sauce. Add a little boiled water and then noodles. Mix well, letting the noodles absorb the sauce. Serve hot.
Contributed by Cath Armstrong
1 pkt dried noodles (500g)
1/2 medium carrot, peeled and cut into strips
1/4 medium cabbage, shredded
1/2 red capsicum, corded, seeded and cut into strips
1/2 green capsicum, corded, seeded and cut into strips
2 eggs - beaten, cooked into omelette and cut into strips
1 small onion, skinned and sliced
5 garlic cloves, skinned and chopped
3 tbsp oil
Mushroom vegetarian oyster sauce (Woh Hup brand)
Method:
Cook noodles in boiling water. Strain and rinse under running tap water. Let the noodles stand for 10 minutes in strainer to remove excess water. Cut vegetables as above. Heat oil in wok or pan. Fry noodles lightly till very light brown. Put noodles aside for later use. Heat oil in wok or pan again. Stir fry onion lightly and set aside for later use. Fry carrots and cabbage with garlic. Add red and green capsicum. Add egg and onion. Add salt and mushroom oyster sauce. Add a little boiled water and then noodles. Mix well, letting the noodles absorb the sauce. Serve hot.
Contributed by Cath Armstrong
vegetarian fried rice
Ingredients:
2 beaten eggs
1/2 tsp salt
1 tblsp oil
1/2 bowl of frozen mixed vegies
2 bowls cooked, plain rice
Method:
To cook the rice: cook the rice in a pot of boiling salted water or in a rice cooker. Leave it to cool before you stir-fry, preferably overnight, but at least 2 hours.
Note: never rinse the rice. The rice needs to be dry, not moist. This stops the rice becoming a gluggy mess.
Cook the frozen vegies on in the microwave on high for 1 minute, or steam over boiling water for 1 minute. Drain. Heat the oil in a wok or large frypan. Pour in the beaten eggs and scramble until cooked. Add rice, mixed vegies and salt. Mix well. Serve hot.
Contributed by Cath Armstrong
2 beaten eggs
1/2 tsp salt
1 tblsp oil
1/2 bowl of frozen mixed vegies
2 bowls cooked, plain rice
Method:
To cook the rice: cook the rice in a pot of boiling salted water or in a rice cooker. Leave it to cool before you stir-fry, preferably overnight, but at least 2 hours.
Note: never rinse the rice. The rice needs to be dry, not moist. This stops the rice becoming a gluggy mess.
Cook the frozen vegies on in the microwave on high for 1 minute, or steam over boiling water for 1 minute. Drain. Heat the oil in a wok or large frypan. Pour in the beaten eggs and scramble until cooked. Add rice, mixed vegies and salt. Mix well. Serve hot.
Contributed by Cath Armstrong
vegetarian fried rice
Cook 1 cup of rice the day before. Spread it over a shallow tray and leave in the fridge overnight.
Ingredients:
½ small cabbage, finely shredded
1 large onion, finely diced
1 small carrot, finely diced
4 – 5 eggs
1 tin Sanitarium Tender Pieces
Sprinkle of ginger powder
Soy Sauce to taste
1 tablespoon vegetable oil
Method:
Shred or slice all the vegetables and sauté in hot oil. Add seasonings and cook 2 – 3 minutes. Beat eggs and add to mixture. Keep stirring until eggs are cooked. Add Tender Pieces. Add rice and stir-fry.
Contributed by Cath Armstrong
Ingredients:
½ small cabbage, finely shredded
1 large onion, finely diced
1 small carrot, finely diced
4 – 5 eggs
1 tin Sanitarium Tender Pieces
Sprinkle of ginger powder
Soy Sauce to taste
1 tablespoon vegetable oil
Method:
Shred or slice all the vegetables and sauté in hot oil. Add seasonings and cook 2 – 3 minutes. Beat eggs and add to mixture. Keep stirring until eggs are cooked. Add Tender Pieces. Add rice and stir-fry.
Contributed by Cath Armstrong
vegetable moussaka
Ingredients:
2 large egg plant, sliced into 1cm rounds
2 tbsp olive oil
1 large brown onion, diced
125g mushrooms, sliced
2 zucchini, cut into 1cm rounds
2 sticks celery, sliced thinly
2 tins diced tomatoes
1 tsp oregano
1 clove garlic, crushed
1 tbsp tomato paste
extra parmesan to sprinkle on top
White Sauce:
1 egg
2 tbsp grated parmesan
1 cup Greek yoghurt
pinch nutmeg
Method:
Preheat oven to 180 degrees Celsius.
Heat the oil in a large frying pan. Sauté the sliced egg plant for about 5 minutes, turning after 3 minutes.
Remove from the pan. Add the tomato paste, onion and garlic and sauté for about 5 minutes, until onion is clear. Add the mushroom, zucchini slices, celery and tinned tomatoes. Stir in the oregano. Bring to a boil, simmer for 10 minutes until mixture is thickened.
Oil a lasagne dish. Layer the egg plant slices and vegetable mixture.
Make the sauce by beating together the egg, parmesan, yoghurt and nutmeg. Spread over the top of the moussaka.
Sprinkle with extra parmesan.
Bake for 45 minutes until moussaka is bubbling and golden on top.
2 large egg plant, sliced into 1cm rounds
2 tbsp olive oil
1 large brown onion, diced
125g mushrooms, sliced
2 zucchini, cut into 1cm rounds
2 sticks celery, sliced thinly
2 tins diced tomatoes
1 tsp oregano
1 clove garlic, crushed
1 tbsp tomato paste
extra parmesan to sprinkle on top
White Sauce:
1 egg
2 tbsp grated parmesan
1 cup Greek yoghurt
pinch nutmeg
Method:
Preheat oven to 180 degrees Celsius.
Heat the oil in a large frying pan. Sauté the sliced egg plant for about 5 minutes, turning after 3 minutes.
Remove from the pan. Add the tomato paste, onion and garlic and sauté for about 5 minutes, until onion is clear. Add the mushroom, zucchini slices, celery and tinned tomatoes. Stir in the oregano. Bring to a boil, simmer for 10 minutes until mixture is thickened.
Oil a lasagne dish. Layer the egg plant slices and vegetable mixture.
Make the sauce by beating together the egg, parmesan, yoghurt and nutmeg. Spread over the top of the moussaka.
Sprinkle with extra parmesan.
Bake for 45 minutes until moussaka is bubbling and golden on top.
vegetarian salmon
This is another family favourite, especially in summer with salads.
Ingredients:
1 grated onion
250g Sanitarium Nutolene
¾ cup cooked rice
3 eggs
60g margarine
1 teaspoon Marmite
1 cup tomato soup
250g grated carrot
1 cup milk
Method:
Mix all ingredients lightly together. Spoon into a greased casserole dish or loaf pan. Bake in a 180ºC oven until set. Delicious hot or cold.
Contributed by Cath Armstrong
Ingredients:
1 grated onion
250g Sanitarium Nutolene
¾ cup cooked rice
3 eggs
60g margarine
1 teaspoon Marmite
1 cup tomato soup
250g grated carrot
1 cup milk
Method:
Mix all ingredients lightly together. Spoon into a greased casserole dish or loaf pan. Bake in a 180ºC oven until set. Delicious hot or cold.
Contributed by Cath Armstrong
vegetarian shepherd's pie
Ingredients:
Filling:
1 cup kidney beans
2 large onions
2 tbsp butter
1 red or green capsicum
3 tbsp wholemeal flour
1 tsp vegetable stock powder
1 tsp dried basil
1 tsp dried oregano
1 tsp paprika
2 tbsp chopped parsley
1 tsp dark soya sauce 1
1/2 cups bean cooking stock
2 tbsp tomato paste
Topping:
1 kg potatoes
2 tbsp butter
1 cup grated cheese milk
Method:
Cook the beans by placing in a large saucepan and pouring over boiling water from kettle to begin the process. Rapid boil for approximately 15 minutes before turning heat down to simmer for 90 minutes until beans are soft and mushy. Leave them to soak in their cooking liquid until required, then drain, reserving 1 1/2 cups of cooking liquid. Peel potatoes and cook in lightly salted water. Drain and mash with the butter, half the grated cheese and enough milk to get a smooth consistency. After mashing, beat with a fork until light and fluffy. In a large pot or pan, cook the chopped onions in the butter until tender and medium brown. Do not hurry this step. Stir in the chopped capsicum, then the flour. Stir over moderate heat until the flour has browned slightly, then add the next 6 seasoning ingredients. Stir in the bean cooking liquid and the tomato paste, and bring to the boil, stirring constantly. Add the drained beans, taste, and adjust seasonings if necessary. Spread the mixture on the bottom of a lightly sprayed or buttered pan about 20-25 cm. Cover with the mashed potato. Sprinkle with the remaining grated cheese over the surface. Reheat at 180 degrees Celsius for 20-30 minutes or in a microwave oven until the bottom centre feels hot to your hand. In either case brown the top attractively under a grill. If preferred, brown the top under a grill after preparing it, before refrigerating or reheating. For easier serving, leave to stand for a few minutes before cutting. A green vegetable such as Brussels sprouts, beans or broccoli is good with this. You don't need anything else, except perhaps a glass of wine or beer.
Contributed by Kathleen Burke, 14th September 2011
Filling:
1 cup kidney beans
2 large onions
2 tbsp butter
1 red or green capsicum
3 tbsp wholemeal flour
1 tsp vegetable stock powder
1 tsp dried basil
1 tsp dried oregano
1 tsp paprika
2 tbsp chopped parsley
1 tsp dark soya sauce 1
1/2 cups bean cooking stock
2 tbsp tomato paste
Topping:
1 kg potatoes
2 tbsp butter
1 cup grated cheese milk
Method:
Cook the beans by placing in a large saucepan and pouring over boiling water from kettle to begin the process. Rapid boil for approximately 15 minutes before turning heat down to simmer for 90 minutes until beans are soft and mushy. Leave them to soak in their cooking liquid until required, then drain, reserving 1 1/2 cups of cooking liquid. Peel potatoes and cook in lightly salted water. Drain and mash with the butter, half the grated cheese and enough milk to get a smooth consistency. After mashing, beat with a fork until light and fluffy. In a large pot or pan, cook the chopped onions in the butter until tender and medium brown. Do not hurry this step. Stir in the chopped capsicum, then the flour. Stir over moderate heat until the flour has browned slightly, then add the next 6 seasoning ingredients. Stir in the bean cooking liquid and the tomato paste, and bring to the boil, stirring constantly. Add the drained beans, taste, and adjust seasonings if necessary. Spread the mixture on the bottom of a lightly sprayed or buttered pan about 20-25 cm. Cover with the mashed potato. Sprinkle with the remaining grated cheese over the surface. Reheat at 180 degrees Celsius for 20-30 minutes or in a microwave oven until the bottom centre feels hot to your hand. In either case brown the top attractively under a grill. If preferred, brown the top under a grill after preparing it, before refrigerating or reheating. For easier serving, leave to stand for a few minutes before cutting. A green vegetable such as Brussels sprouts, beans or broccoli is good with this. You don't need anything else, except perhaps a glass of wine or beer.
Contributed by Kathleen Burke, 14th September 2011
Veggie Burgers
Ingredients:
2 slices wholegrain bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated tasty cheese
1-1/2 tbsp vegetable oil
1 large onion, diced
1/2 finely diced green or red capsicum
1/2 cup frozen corn kernels
1 clove garlic, crushed
1/2 tsp chili powder (or less to taste)
1 egg, lightly beaten
1/2 cup solidly packed mashed sweet potato
1/3 cup ricotta
1/2 tsp pepper
2 tbsp butter
1/4 cup plain flour
Egg wash
Method:
In a medium-size bowl, mix together the crumbled bread, parsley,1/2 cup bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size frypan over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic and chilli powder and cook it all for another minute. Remove the pan from the heat and spoon the contents into the bread crumb mixture.
In a large bowl, mix together the egg, sweet potato and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 15mm thick patties, using about 1/3 cup for each one. Dredge the patties in plain flour, then egg wash, then in bread crumbs and refrigerate them for about 1-1/2 hours.
Melt the butter in a large frypan, transfer the patties to the pan and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the pan and serve right away. Makes 6 patties.
Note: The crumbled wholegrain bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Put the bread slices out for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.
2 slices wholegrain bread, crumbled
Several leaves of fresh Italian parsley, chopped
1/2 cup fine, dry bread crumbs, plus extra for coating
3/4 cup grated tasty cheese
1-1/2 tbsp vegetable oil
1 large onion, diced
1/2 finely diced green or red capsicum
1/2 cup frozen corn kernels
1 clove garlic, crushed
1/2 tsp chili powder (or less to taste)
1 egg, lightly beaten
1/2 cup solidly packed mashed sweet potato
1/3 cup ricotta
1/2 tsp pepper
2 tbsp butter
1/4 cup plain flour
Egg wash
Method:
In a medium-size bowl, mix together the crumbled bread, parsley,1/2 cup bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size frypan over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic and chilli powder and cook it all for another minute. Remove the pan from the heat and spoon the contents into the bread crumb mixture.
In a large bowl, mix together the egg, sweet potato and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 15mm thick patties, using about 1/3 cup for each one. Dredge the patties in plain flour, then egg wash, then in bread crumbs and refrigerate them for about 1-1/2 hours.
Melt the butter in a large frypan, transfer the patties to the pan and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the pan and serve right away. Makes 6 patties.
Note: The crumbled wholegrain bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Put the bread slices out for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.
veggie tortilla pizzas
Ingredients:
8 tortillas, flour or corn
1 cup grated cheddar cheese
1 green capsicum
1 small red onion
1/2 cup pizza sauce
1 cup grated mozzarella cheese
Method:
1. Pre-heat oven to 180 degrees Celsius. Line a baking sheet with baking paper.
2. Place tortillas on baking sheet. Sprinkle cheddar cheese evenly over the top of the tortillas using all the cheese amongst the four. Top with another
tortilla over the cheese.
3. Bake for about 4 minutes until the cheese is melted.
4. Dice capsicum and red onion. Spoon pizza sauce over the top tortillas in each pair, then sprinkle with mozzarella cheese, capsicum and onions.
5. Bake for about 4 – 6 minutes until the cheese is melted. Cut into wedges to serve.
8 tortillas, flour or corn
1 cup grated cheddar cheese
1 green capsicum
1 small red onion
1/2 cup pizza sauce
1 cup grated mozzarella cheese
Method:
1. Pre-heat oven to 180 degrees Celsius. Line a baking sheet with baking paper.
2. Place tortillas on baking sheet. Sprinkle cheddar cheese evenly over the top of the tortillas using all the cheese amongst the four. Top with another
tortilla over the cheese.
3. Bake for about 4 minutes until the cheese is melted.
4. Dice capsicum and red onion. Spoon pizza sauce over the top tortillas in each pair, then sprinkle with mozzarella cheese, capsicum and onions.
5. Bake for about 4 – 6 minutes until the cheese is melted. Cut into wedges to serve.
walnut & avocado roulade
Ingredients:
3 tablespoons butter
1/3 cup plain flour
1 cup milk
1 teaspoon French mustard
4 eggs, separated
2/3 cup grated cheese
Filling
3 avocados, chopped
2/3 cup walnut pieces
½ cup chopped parsley
6 shallots, chopped
½ cup freshly grated
Parmesan cheese
Melt butter and stir in flour until smooth. Cook 1 minute and remove from heat. Gradually add milk and cook over moderate heat, stirring, until thick. Remove and add mustard and cheese. 250 g cooked spinach (with moisture squeezed out) can be mixed in at this stage for variety. Mix well. Stir in egg yolks one at a time. Beat whites until soft peaks form and gently fold into cheese sauce with a metal spoon. Don’t over-mix. Pour into greased 30 x 25cm lamington tin lined with greaseproof paper. Bake in moderate oven for 15 minutes or until puffed and lightly browned. (If pressed gently with finger, roulade should bounce into shape again.) Turn out onto a tea towel. Peel paper off carefully and gently roll up with the aid of the towel. Leave for 5 minutes and then unroll. Spread with filling, not quite covering one end to allow mixture not to come put. Roll up. Put onto tray again and sprinkle with Parmesan. Garnish with walnut halves and heat at high temperature for about 15 minutes.
3 tablespoons butter
1/3 cup plain flour
1 cup milk
1 teaspoon French mustard
4 eggs, separated
2/3 cup grated cheese
Filling
3 avocados, chopped
2/3 cup walnut pieces
½ cup chopped parsley
6 shallots, chopped
½ cup freshly grated
Parmesan cheese
Melt butter and stir in flour until smooth. Cook 1 minute and remove from heat. Gradually add milk and cook over moderate heat, stirring, until thick. Remove and add mustard and cheese. 250 g cooked spinach (with moisture squeezed out) can be mixed in at this stage for variety. Mix well. Stir in egg yolks one at a time. Beat whites until soft peaks form and gently fold into cheese sauce with a metal spoon. Don’t over-mix. Pour into greased 30 x 25cm lamington tin lined with greaseproof paper. Bake in moderate oven for 15 minutes or until puffed and lightly browned. (If pressed gently with finger, roulade should bounce into shape again.) Turn out onto a tea towel. Peel paper off carefully and gently roll up with the aid of the towel. Leave for 5 minutes and then unroll. Spread with filling, not quite covering one end to allow mixture not to come put. Roll up. Put onto tray again and sprinkle with Parmesan. Garnish with walnut halves and heat at high temperature for about 15 minutes.
ZUCCHINI SALAD
For a fresh summer salad change, try this zucchini salad, but don't make it until you're ready to eat it!
Ingredients:
2 large zucchini
3 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp clear honey
2 tsp poppy seeds
1 small garlic clove, crushed
salt and pepper, to taste
Method
Grate the zucchini on the coarse side of your grater. Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve immediately or it will get too watery with chicken or lamb, kebabs or as relish on burgers.
Ingredients:
2 large zucchini
3 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp clear honey
2 tsp poppy seeds
1 small garlic clove, crushed
salt and pepper, to taste
Method
Grate the zucchini on the coarse side of your grater. Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve immediately or it will get too watery with chicken or lamb, kebabs or as relish on burgers.
zucchini vegetable slice
Ingredients:
1/3 cup white long-grain rice
2 teaspoons olive oil
1 small onion, grated
1 small zucchini, grated
1 small carrot, grated
3 eggs, lightly beaten
3/4 cup grated tasty cheese
2 tablespoons grated parmesan cheese
Method:
Preheat oven to 180°C/ 160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan. Line base and sides with baking paper, allowing an overhang. Cook rice according to directions on pack and drain. Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 5 minutes or until soft. Transfer to a large bowl. Add zucchini, eggs, rice and 1/2 cup tasty cheese. Stir to combine. Spread mixture in prepared pan. Sprinkle with parmesan and remaining tasty cheese. Bake for 30 to 35 minutes or until golden brown and just set. Let cool in pan. Cut into quarters to serve. Makes 2 serves.
1/3 cup white long-grain rice
2 teaspoons olive oil
1 small onion, grated
1 small zucchini, grated
1 small carrot, grated
3 eggs, lightly beaten
3/4 cup grated tasty cheese
2 tablespoons grated parmesan cheese
Method:
Preheat oven to 180°C/ 160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan. Line base and sides with baking paper, allowing an overhang. Cook rice according to directions on pack and drain. Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 5 minutes or until soft. Transfer to a large bowl. Add zucchini, eggs, rice and 1/2 cup tasty cheese. Stir to combine. Spread mixture in prepared pan. Sprinkle with parmesan and remaining tasty cheese. Bake for 30 to 35 minutes or until golden brown and just set. Let cool in pan. Cut into quarters to serve. Makes 2 serves.