Category Archives: Vegetarian

Risotto

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  • 31/2 cups of stock + 3 cups of water
  • 4 Tbsp unsalted butter
  • 1 med white onion, diced
  • 2 cups aborio rice
  • 1 cup wine
  • 1 cup grated parmesan

Melt butter over med heat. Once foaming subsides add onion and 1/2 tp salt. Cook for 9 mins until onion is transparent. Add rice stirring constantly until kernal edges are transparent. Add wine until absorbed. Add 3 cups of warm stock, simmer for 12 mins until liquid has absorbed. Add 1/2 cup at a time of stock (every 3-4 mins) until rice is cooked.

Roast pumpkin and toss through risotto with peas. Stir through parmesan.

As an alternative stir through mint, asparagus and lemon rind with parmesan.

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Roast Vegetable and Feta Flan

  • 2 sheets savoury short pastry
  • 1 cup of chopped veges (pumpkin, mushroom, red onion, capsicum, courgette)
  • 1 Tbsp oil
  • 3 eggs
  • 1/4 cup milk
  • 150g feta cheese
  • 1 Tbsp tarragon

Preheat oven to 220 degrees. Place veges on a tray and drizzle with olive oil. Roast for 15mins and set aside.

Reduce oven to 200 degrees. Line a deep 23cm flan dish with pastry.

Beat eggs, milk, s+p and pour into flan dish. Arrange the roast veges and scatter the feta. (This is not an eggy quiche, so the egg will just be enough to bind it together…)

Bake for 30 mins until the egg is set.

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Roast Pumpkin & Red Onion With Honey Dressing

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  • 2 red onions
  • 800g pumpkin, unpeeled and cut into wedges
  • 1/2 tsp chilli flakes
  • 3 Tbsp olive oil
  • sea salt
  • 80ml honey
  • 80ml red wine vinegar
  • handful of mint leaves

Heat oven to 200 degrees

Toss the onion, pumpkin, chilli, olive oil and toss well. Roast for 45 mins.

Put honey, red wine vinegar in saucepan, bring to the boil and simmer for 5 mins. Put the pumpkin and onion on a serving dish and drizzle with the sauce and sprinkle with the mint.

Serves: 4

Source: Bill Granger

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Potato Stacks

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  • 1 brown onion
  • 1 Tbsp brown sugar
  • 1 Tbsp balsalmic vinegar
  • 3 floury potatoes, peeled and thinly sliced
  • 1 cup pouring cream
  • 1 cup shaved parmesan cheese

Preheat oven to 220 degrees. Heat a medium fry pan over high heat and cook onion for 2mins until it starts to soften. Add the sugar and vinegar and cook for 6mins or so until the onion is caramelised.

Place two layers of potato on the base of a 32 x 21cm baking dish. Top with a layer of the onion, then repeat finishing with potato. Top with the cheese and pour over the cream. Bake for 30mins until potato is tender and browned.

Source: Donna Hay

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Baked Tomato & Mozzarella Pasta

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  • 1 small onion
  • 1 clove garlic
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 400g tin chopped tomatoes
  • 45g small black pitted olives
  • s&p
  • 300g short pasta
  • 75g mozzarella cheese, torn into pieces

Preheat oven to 180 degrees. Heat oil on med-low and cook the onion for 5 mins, until soft. Add garlic, celery, carrot and stir for 5 more mins. Add tomatoes and bring to the boil, reduce heat to low and simmer for 5 mins. Stir in olives, s&p.

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

Source: Bill Granger

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Chickpea Pilaf with Spinach

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  • 1 1/2 cups basmati rice
  • 1 Tbsp olive oil
  • 3 carrots, coarsley chopped
  • 1 leek, finely chopped
  • 2 cloves garlic, crushed
  • 60 grams currants
  • 2 tsp curry powder
  • 1/4 tsp tumeric
  • 400gram can chickpeas, drained
  • 400mls vege stock
  • 300mls water
  • 200grams spinach
  • 100g slivered almonds
  • 2 Tbs chopped coriander
  • 2 Tbs chopped mint
  • low fat natural yoghurt to serve

Rinse rice. Heat oil and add carrots, leeks, garlic, currants and spices. Cook for 8 minutes (until tender). Add chickpeas, rice and stock and water. Bring to the boil and then reduce and simmer for 12 minutes.

Remove from heat, place spincah leaves over the rice. Cover and stand for 8 miutes. Uncover and add the herbs and almonds. Stir with a fork. Serve with yoghurt.

To add meat, grill some lamb tenferloins and serve on top – delicious!

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Pumpkin and Kumura Soup

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  • 1kg pumpkin
  • 500 grams kumura
  • 1/2 tsp dried chilli (flakes or powder)
  • 1 tsp fennel seeds
  • 1 Tbsp butter
  • 1 brown onion
  • 1 clove garlic
  • 1 1/2 litres chicken stock
  • 1/4 cup cream

Cut pumkin and kumura into large pieces, coat in olive oil and roast at 200 degrees for 35 mins.

Fry garlic, onion, fennel seeds and chilli in butter. Add roasted veges and mash. Add stock and bring to the boil, simmer 10-12 mins. Blend with a stick blender. Return to the heat and add cream.

SERVES 4-6.

Note: If freezing some do not add cream. It is better to add the cream once defrosted and reheated.

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