Category Archives: Vegetarian

Sweet Potato With Pecan And Maple

sweetpotato
  • 2 sweet potatoes (about 850g in total)
  • 3 Tbsp olive oil
  • 35g pecan nuts
  • 4 spring onions, roughly chopped
  • 4 Tbsp roughly chopped flat-leaf parsley
  • 2 Tbsp roughly chopped coriander
  • 1/4 tsp dried chili flakes
  • 35g sultanas
  • salt and pepper

For the dressing

  • 4 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 1 Tbsp sherry vinegar
  • 1 Tbsp lemon juice
  • 2 Tbsp orange juice
  • 2 tsp grated fresh ginger
  • 1/2 tsp ground cinnamon

Preheat the oven to 190 C. Start with the sweet potatoes. Don’t peel them! Cut them into 2 cm [3/4 inch], spread them out on a baking tray and drizzle with the olive oil. Sprinkle with some salt and pepper, mix well with your hands and then roast in the oven for about 30 minutes, until just tender. Turn them over gently half way through cooking.

In a separate baking tray, toast the pecans for 5 minutes. Remove from the oven and chop roughly.

To make the dressing, whisk together all the ingredients in a small bowl with some salt and pepper. Taste and adjust the seasoning, if necessary.

When the potatoes are ready, transfer them to a large bowl while still hot. Add the spring onions, parsley, coriander, chilli, pecans and sultanas. Pour the dressing over and toss gently to blend, then season to taste. Serve at once or at room temperature.

*Source: Yotam Ottolenghi, The Cookbook

Also posted in Salads | Leave a comment

Baked Tomato And Mozzarella Pasta (easy mid week when you have nothing!)

cheesy-baked-spinach--mozzarella-1162180l1
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 400g tin chopped tomatoes (5-6 fresh tomatoes and blended)
  • 45g small black olives,  pitted
  • sea salt and freshly ground black pepper
  • 300g cooked short pasta (such as fusilli or penne)
  • 75g fresh mozzarella cheese, torn into pieces

Preheat the oven to 180C/350F/Gas 6). Heat the olive oil in a pan over medium-low heat and cook the onions, stirring, for 5 minutes, or until soft. Add the garlic, carrots and celery and cook, stirring, for 5 minutes more.

Add the tomatoes and bring to the boil, then reduce the heat to low and simmer for 5 minutes. Stir in the olives, season with salt and pepper and remove from the heat.

Stir the tomato sauce through the cooked pasta and spoon into a casserole dish. Dot with the mozzarella cheddar and bake for 30 minutes until the cheese is melted and bubbling.

Serve with crusty bread and a green salad.

*Source: Bill Granger Everday

Also posted in Pasta | Leave a comment

Spaghetti With Garlic And Spinach (great mid-week meal!)

051092060-03-garlic-pasta-recipe_xlg
  • 400g Spaghetti
  • 80ml extra virgin olive oil
  • 6 garlic cloves, thinly sliced
  • Sliced red chilli, to taste (1-2 small ones)
  • 80ml white wine
  • 90g baby English spinach
  • Sea salt
  • Small handful finely chopped fresh flat-leaf parsley
  • Grated Parmesan cheese, to serve

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, put the olive oil, garlic and chilli in a frying pan over medium heat and cook, stirring often, for about 5 minutes until the garlic is golden. Add the wine and cook, stirring for 20 seconds. Add the drained pasta and spinach and toss to coat it well.  Season with salt and sprinkle with parsley, then serve with lots of grated parmesan.

*Source: Bill Granger Everday

Also posted in Pasta | Leave a comment

Herbed Lentil Pilaf

lentilpilaf
  • 2 Tbsp olive oil
  • 1 red onion, diced
  • 1 Tbsp ground coriander
  • 2 tsp crushed garlic
  • 1 cup basmati rice
  • 400 gram tin lentils, rinsed and drained
  • 3 spring onions, finely chopped
  • 1 handful flat leaf parsley, chopped
  • 1 large handful coriander leaves, chopped
  • 1 large handful mint, chopped

DRESSING

  • 80ml olive oil
  • 2 Tbsp currants
  • 2 Tbsp lemon juice
  • 2 tsp white wine vinegar
  • pinch sweet paprika

In a large saucepan heat oil and cook the onion, ground coriander and garlic over low heat for 5 mins. Stir in the rice and 500mls water. Cover the pan and bring to the boil. Reduce the heat and simmer for about 10 minutes, or until the liquid has absorbed. Remove from the heat, fluff the rice with a fork and leave covered for a further 10 minutes.

Meanwhile (or in advance) make the dressing. Mix ingredients in a jar with a lid, add salt and pepper and she to combine.

Add lentils to the warm rice along with the spring onions and herbs. Pour the dressing over the top and mix to combine.

* Serves 6 as a side dish

* More gluten free and easy, Robyn Russell

Also posted in Rice, Salads | Leave a comment

Spinach and Ricotta Pies

Spinach-Ricotta-Bites
  • 1Tbsp olive oil
  • 1 leek, white part only, washed well and sliced
  • 1/2 tsp crushed garlic
  • 500 grams English spinach, trimmed and washed
  • 1/4 tsp grated nutmeg
  • 3 large eggs
  • 500 grams fresh ricotta cheese
  • 50 grams (1/2 cup) grated parmesan cheese
  • 35 grams crumbled plain feta cheese
  • 35 grams grated mozzarella
  • 1 handful basil, chopped
  • 2 Tbsp pine nuts, toasted and chopped

Pre-heat oven to 170 degrees and grease a 12 hole muffin tin.

Heat the oil in a large fry pan and cook the leek and garlic for 5 mins, then add spinach and cook for a few more minutes until wilted. Pour off excess liquid and add nutmeg and s&p.

Put the eggs, ricotta, parmesan, feta, mozzarella into a food processor and blend until smooth. Pour into a mixing bowl and add the spinach mixture, basil, pine nuts and stir until fully combined. Do not put spinach and pine nuts into food processor as it will over blend and look too green.

Pour mixture into muffin tin, filling each hole generously. Bake for 25 minutes, or until browned on top.

*Source: More Gluten Free and Easy, Robyn Russell

 

Also posted in Savouries | Leave a comment

Spinach and Leek Quiche

21686
  • 20 grams butter
  • 2 leeks chopped
  • 250 grams spinach
  • Pinch nutmeg
  • 2 cups milk
  • 6 eggs
  • 2/3 cup grated Parmesan
  • Salad leaves

Heat oven to 180 degree.

Cool leeks on low/med heat for 10 mins, add spinach, nutmeg s&p. Cover and rove from heat. Stand for 5 mins.
Whiz spinach mixture, milk and eggs in a food processor until almost smooth (leave slightly lumpy). Pour mixture into a baking dish and top with cheese. Bake for 25 – 30 mins. Serve with salad or on its own with a chutney.

Source: Delicious Magazine.

Posted in Vegetarian | Tagged , , | Leave a comment

Thai-Style Pumpkin Soup

37958737-edf5-4414-9ae8-1a3a9181c461
  • 2 – 3 Tbsp peanut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp grated ginger
  • 1 tsp Thai red curry paste
  • 750 grams pumpkin
  • 1 stalk lemon grass, bruised
  • 3 cups chicken stock or water ( I use 2 cups stock + 1 cup water)
  • 150 gram coconut cream
  • 2 tsp fish sauce
  • coriander leaves for garnishing (chop up 2 Tbsp and add to the actual soup prior to blending!)
  • s+p

Heat peanut oil and add garlic, ginger, onion and red curry paste. Stir fry until fragrant.

Add the pumpkin and stock/water and bring to the boil. Simmer for 15 mins until pumpkin is tender. Remove the lemon grass and add some chopped coriander (optional) and then blend with a hand blender.

Add coconut cream, reheat then add sliced chicken or prawns (optional, no meat required!) and cook for a further 5 mins until meat is cooked through. Switch off heat and season with fish sauce. Serve topped with coriander leaves and Thai accompaniments such as deep fried shallots (optional).

Serve with Pesto Muffins!

*Serves: 4-6

*Source: Karen Howison

 

 

Also posted in Soup | Leave a comment

Egg in the basket

flashinthepan

It is commonly prepared by cutting a circular or square hole in the center of a piece of bread. The bread, sometimes buttered prior to cooking, is fried in a pan with butter, margarine, cooking oil, or other fat similarly to how bread is cooked in a grilled cheese sandwich. When browned, the bread is flipped, and the egg is cracked into the “basket” cut into the toast. Alternatively, the egg may be dropped into the bread before the bread is browned. The time the egg is placed in the bread is dependent on desired consistency.

To obtain even cooking, the dish is often either covered or flipped while cooking. It is also important not to cook the dish at too high or low a temperature, or the bread may burn before the egg is fully cooked, or vice versa. It is generally seasoned with salt and pepper.

Posted in Vegetarian | Tagged | Leave a comment

Pumpkin & Spinach Salad

00003
  • 600g butternut pumpkin, deseeded, peeled, cut into wedges
  • 2 tsp olive oil
  • 2 tsp honey
  • 2 tsp sesame seeds
  • 1 tbs fresh lemon juice
  • 1 tbs honey, extra
  • 2 tbs extra virgin olive oil
  • 2 tsp wholegrain mustard
  • 1 x 150g pkt baby spinach leaves
  • 1 x 75g pkt toasted pine nuts

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.

Place the (cooled) pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined.

Serve immediately.

* I often toss through goats cheese or feta as well. Serve with crumbed chicken breasts for a nice light summer meal!

* Serves: 6

* Source: www.taste.com.au

Also posted in Salads | Leave a comment

Ham & Olive Loaf (substitute ham for semi dried tomatoes to make vege!)

img_2707
  • 150gms Self raising flour
  • 4 eggs
  • 15ogm Shaved ham sliced
  • 15ogm Green olives (Green Valley marinated work well)
  • 150gms grated swiss or gruyere cheese
  • 150ml Milk

Mix flour and eggs together, add milk and mix. Add cheese olives and and ham.

Pour into a square baking tin and bake at 180 degrees for 35mins.

This loaf is best served cold. Great for picnics or a quick snack! You can substitute the olives for sun dried tomatoes, or sometime I just make it with ham and cheese (double the ham if you do it this way).

Posted in Vegetarian | Tagged | 2 Comments
  • Limb Sleeve