Vegetable Dishes

Method:
Cover Tomatoes in Olive oil and season with pepper and salt, place tomatoes vine and all onto an oven tray. Drizzle a small amount of olive oil on top. Add salt and pepper to taste. Cook for 15 minutes on 180°C. A great meal on their own or add as a colourful and tasty side dish

Method:
Mix the potato,vegetables and meat in bowl. Heat the butter in a heavy based frying pan, add the mixture and cook over medium-high heat for 5 minutes, turning frequently. Flatten and press the mixture in the pan and cook for 5-10 minutes,or until golden and crisp on the base. Turn large portions of mixture and cook for another 5-6 minutes, or until the underside is golden. Sprinkle with vinegar and season, to taste. Note: Traditionally,day-old, cooked vegetables are used, with mashed potato and cabbage forming the base, but mashed or chopped pumpkin and sweet potato are also delicious.

Method:
peel and wash potatoes. Slice to the desired size. Place in a bowl of cold water and let sit for an hour. Remove from the bowl and dry well.(shake in a tea towel). Place into heated oil and fry until golden brown. Remove and add salt to taste. For an alternative to frying, place on a tray in the oven at 180 degrees Celsius for 20-30 minutes. This will depend on the size of your slices Add a piece of Fish, for a home cooked fish and chips that even the kids can help you with making and eating.

Method:
Thinly slice the unpeeled potatoes. Slice onion and garlic and mix everything together in a bowl in a bit of the olive oil. Season with salt. Heat a heavy-based frying pan that has a lid and tip in the vegetables (except the mushrooms). Turn the heat to low, cover tightly and give the pan a goodshake after 10 minutes. Lift the lid, turn the vegetables and add the sliced mushrooms, plus a little more oil if necessary. Turn to mix and then cover again and cook for another 10 minutes or so. If there seems to be too much liquid, increase the heat, toss and cook, uncovered, for 2-3 minutes. To serve: Sprinkle with pepper and parsley. A great meal on its own or add as a side dish to a nice piece of steak.

Method:
Peel and slice squash. Place in ungreased 9 x 12 inch pan. One layer of zucchini, sprinkle with bread crumbs and cheese. One layer of summer squash, sprinkle with bread crumbs and cheese. Continue to layer until squash is gone. Top with remaining crumbs and cheese. Pour tomatoes on the top. Bake at 180°C for 30 minutes, or until squash is done. Tomatoes may be deleted, if desired, or may be used on only 1/2 of the casserole.

Method:
Cut potatoes into 1.5cm cubes. Sprinkle with salt and pepper. Toss until well coated. Heat oil in a large, non-stick frying pan over medium heat. Add potato. Cook, turning often, for 20 minutes or until golden. Remove pan from heat. Add tomato and parsley. Toss gently and serve. Great alternative to roasted spuds or as a side to any meal

Method:
Preheat oven to 220°C. Place tortillas in a single layer on a baking tray; coat both sides of each one with cooking spray. Bake until lightly browned and crisp, about 10 minutes; turn them over halfway through. Transfer to wire racks to cool. Combine beans, corn, tomato, onion, chili, coriander, lemon juice, salt and Tabasco in a large bowl. Gently fold in avocado. Top each tortilla evenly with bean mixture. Top with shredded lettuce

Method:
Heat the oil in a large, non-stick frying pan over a medium heat. Add the potatoes and fry, stirring occasionally, for about 3 minutes or until lightly browned all over. Add the cabbage and carrots and stir gently to mix with the potatoes. Continue to fry, stirring occasionally, for about 2 minutes until the vegetables start to soften. Pour in the water and cover the pan. Allow the vegetables to steam for about 3 minutes. Stir in the spring onions and cook, covered, for about 6 minutes longer. Season to taste. Crumble the cheese over the vegetable hash and sprinkle with the chopped parsley. Serve immediately.

Method:
Preheat grill on medium-high heat. Grill both side of bread slices until toasted. While hot, rub 1 side of each slice with cut garlic. Drizzle each with 1 teaspoon of oil. Mix tomatoes and onion. Spoon tomatoes onto bread. Sprinkle with basil. Season with freshly cracked pepper and sea salt. Serve immediately.

Method:
Combine the ingredients thoroughly. Drop by tablespoonful in hot oil. Fry until golden brown. Get the family involved in this fun and easy recipe.

Method:
Sauté mushrooms, onion, cauliflower, carrots, potatoes and red capsicum, in margarine until tender but not soft; drain well. Add salt and pepper to vegetables. Place tomato slices in bottom of a greased baking dish; add cooked vegetables. Mix mayonnaise and mozzarella cheese; spread over vegetables. Bake vegetable pie uncovered at 180°C for about 1 hour.

Method:
Warm tortillas in microwave on high for 40 sec; lay a lettuce leaf on each tortilla, then top with cheese, tomato, onion, cucumber and walnuts. Wrap one end of the tortilla enclosing the filling then fold over sides. Serve immediately.

Method:
Peel and quarter potatoes and cut quarters in half. Wash potatoes and place them in a pan. Cover with cold water, season with salt then boil until cooked. It takes 10-15 minutes. Drain potatoes, smash potatoes and butter with a fork. Mix in parsley and serve.

Method:
Heat grill to medium hot. Brush tomatoes and onion with oil and place, with corn, on the grill. Grill 10cm from heat, turning frequently, until lightly browned, 10 -20 minutes. When cooled enough to handle, finely chop tomatoes and onions. Remove husk from corn and cut kernels from cob. Combine all ingredients in a serving bowl. refrigerate until ready to serve.

Method:
Cut pumpkin into 2cm pieces. Boil, steam or microwave pumpkin until tender, drain. Mash two-thirds of pumpkin, reserve remaining pieces. Heat oil in pan, add leek and garlic, cook, stirring, until leek is soft, add barley stir until combined. Add wine, simmer uncovered until almost all wine is evaporated. Stir in stock and water, simmer uncovered about 40 minutes or until barley is tender, stirring occasionally. Add silver beet, stir until wilted. Add mashed pumpkin, reserved pumpkin pieces, peas and cheese, stir until heated through.

Method:
Preheat the oven to 200 degrees C. Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes. Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

Method:
Toss and cover the vegetables with a generous coating of good quality Olive Oil and scatter sprigs of Rosemary and full cloves of Garlic in a Baking tray with the vegetables. We suggest that the zucchini should be added last as it will not take as long to cook. Cook in a hot oven at 200 degrees until cooked to your liking. (Serve the Broccoli, steamed or boiled as your green vegetable)

Method:
heat the oil in a large saucepan over a medium-low heat. Add the onion, garlic and ginger, then cook for 5 minutes. Stir in the curry paste and cook for a further 2 minutes. Stir in the lentils, cumin, tumeric and water. Bring to the boil, then cover the pan and simmer gently for 10 minutes. Stir in the potatoes and cook for 10 minutes, then add zucchinis and cook for another 10 minutes. Ad the capsicum and tomatoes and simmer for 5 minutes. Meanwhile, prepare the chutney. Mix together the grated carrots, chilli, lime juice and chopped coriander. Transfer to a serving dish. Stir the chopped cos leaves into the curry and cook for 2 minutes or until just wilted. Stir in the coriander leaves and serve with fresh carrot chutney.

Method:
Preheat oven to 180°C. To make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaf in a medium saucepan and bring to a simmer over medium heat. Remove from heat. Set aside for 15 minutes to infuse. Strain milk mixture through a fine sieve into a large jug. Discard solids. Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat. Gradually pour in half the milk, whisking constantly with a balloon whisk until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the cheese and stir until cheese melts. Taste and season with salt and pepper. Meanwhile, cook the cauliflower in a large saucepan of salted boiling water for 5 minutes. Add broccoli and cook for a further 2 minutes or until bright green and tender crisp (see microwave tip). Drain. Arrange the cauliflower and broccoli in a 1.5L (6 cup) capacity ovenproof dish. Melt butter in a frying pan over high heat until foaming. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add breadcrumbs and cook, stirring, for 5 minutes or until golden brown. Remove from heat. Pour cheese sauce over cauliflower and broccoli. Sprinkle evenly with breadcrumbs. Bake in preheated oven for 15 minutes or until golden brown and heated through. Remove from oven and serve immediately.

Method:
Pastry:
1. Mix the flour and butter in food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons of water and process for 6 seconds to combine. Turn out onto a lightly floured surface and gather into a smooth ball. 2. Roll out the pastry on a sheet of baking paper large enough to fit the the base and sides of a 23 cm flan tin. Ease the pastry into the tin, trim the edge and chill for 15 minutes. Preheat the oven to moderately hot 190 degrees. 3. Cover the pastry with a piece of greaseproof paper, fill with dried rice or beans and bake for 10 minutes. Discard the paper and rice and bake for another 10 minutes, cool slightly.

Produce Preparation:
1. Thinly slice the sweet potato, potato and onion. Cook in steamer for 10 minutes until just tender. Drain off any liquid, cover and set aside. 2. Layer the potato in the pastry shell, in a overlapping pattern, with the onion, gently pushing the layers in to compact them, finishing with onion. Combine the cream, egg and mustard, season and pour over the tart. Bake for 35 minutes or until golden.

Method:
Preheat the oven to 190°C. Put an ovenproof dish preferably metal and measuring 30x20x4 cm, in the oven and allow it to heat for 10 minutes. Combine the onions, sweet potatoes and chat potatoes in a bowl, drizzle with 1 tablespoon of the oil and gently toss to coat. Tip into the heated dish and roast for 30 minutes, turning the vegetables after 15 minutes. Blend the remaining oil with the garlic and 1 teaspoon of the thyme in the bowl. Add the zucchini, mushrooms and tomatoes, and gently toss to coat. Tip into the dish and roast for a further 20 minutes. Meanwhile, put the flour in a bowl and rub in the butter using your fingertips. Add the water and mix together with a fork to make large crumbs. Stir in the breadcrumbs, cheese, nuts, seeds, pepitas and remaining thyme. Sprinkle the crumble mixture over the vegetables. Bake for 15-20 minutes until the topping is golden brown and all the vegetables are tender. Remove from the oven and leave to stand for 3-4 minutes before serving.

Method:
Combine the ginger, chilli, garlic, sesame oil, mirin, soy sauce and sugar in a small bowl. Blanch the whole bok choy in boiling water in a large saucepan for 1 minute, then place on a serving plate. Drizzle with the chilli-sesame dressing. The sprinkle with the sesame seeds.

Some more ideas: For a simpler sauce without the chilli bite, replace the chilli-sesame dressing with hoisin sauce and the sesame seeds with unsalted roasted peanuts. To toast sesame seeds, put the seeds in a dry frying pan and cook, shaking the pan until the seeds are lightly browned.

Method:
Heat oil in large non-stick frying pan over medium heat. Add onion and caraway seeds. Sauté until onion is softened, about 5 minutes. Sit in cabbage, vinegar and salt. Cover. Cook just until cabbage wilts, about 4 minutes. Uncover. Increase heat to high. Add apple and honey. Cook, stirring frequently, until apple is crisp-tender and most of the liquid has evaporated, 4 to 6 minutes. Transfer to a serving plate. Top with walnuts, if used and serve.

Method:
Toast the pecans in a medium non-stick frying pan over medium heat, stirring often, until browned about 4 minutes. Take care not to burn, Transfer to a plate. Heat the vinegar, sugar and butter in the same pan over medium-low heat. Add the beetroot. Cook, stirring often, until beetroot is heated through and all the liquid is absorbed, about 5 minutes. Top with pecans. Serve at once.

Method:
Heat the oil in a large fry pan and add the onion and garlic and sauté for a few minutes, then add the mushrooms and capsicum and continue to sauté another few minutes until they begin to soften slightly. Stir in the undrained tomatoes, sweet corn, stock, pasta, chilli and thyme. Stir well then season to taste with salt & pepper. Bring to the boil, stirring occasionally to prevent the risoni from sticking to the bottom of the pan. Reduce the heat and simmer, covered, gently for about 15 minutes or until the risoni pasta is tender and most of the liquid has been absorbed. Give it the occasional stir or the pasta will stick to the bottom of the pan. Add the olives towards the end of the cooking time and if need be add a little extra water or vegetable stock. Serve with some fresh, crusty bread.

Method:
Peel beetroot, cut into 1 cm strips. Combine beetroot with butter and rind in a large shallow dish, cover and cook on high for 4 minutes, stir half way through cooking. Stir in orange juice and honey, cover, cook on high for about 4 minutes or until tender.

Method:
Brush the olive oil on to the walnut bread and put them on a baking sheet in a preheated oven, 200 degree Celsius for 10 minutes to crisp. Remove from the oven. Cut the goats cheese into 12 slices to fit on top of the the crisped crostini and either return to the oven for 4-5 minutes or melt the cheese by placing the crostini under a moderately hot grill. While the crostini are cooking, make the salad. Dice the apple and mix with melon juice in a bowl large enough to take all the ingredients. Add the celery, walnuts and lettuce. Season, then fold in the yoghurt. Place a generous mound of salad on each plate, and arrange one of the crostini beside it. Sprinkle the crostini with a small amount of extra chopped walnuts.

Method:
Preheat oven to 240 °C. Preheat a char grill pan on high. Brush the zucchini with half the oil and season with salt and pepper. Cook one quarter of the zucchini for 12 minutes or until lightly browned. Transfer to plate. Reheat in 3 more batches with remaining zucchini. Brush a baking tray with oil. Rollout a dough portion on a lightly floured surface to a 25 X 35cm rectangle. Place on the prepared tray. Spread the tapenade evenly over the base. Sprinkle over the mozzarella. Arrange the zucchini slices, in a criss-cross pattern, over the base. Dot the ricotta randomly over the zucchini. Sprinkle with the rosemary and drizzle with the remaining oil. Season with pepper, bake for 12-15 mins or until golden brown. Cut into wedges to serve. Notes and tips Prepare this recipe to the end of step 1 up to 2 hours before serving. Continue from step 2 up to 30 minutes before serving.

Method:
In large soup pot, combine chicken, mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce. Bring to a boil. Reduce heat and simmer, loosely covered, for 20 minutes. Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes. Season with salt & pepper. In another pan, cook pasta until tender. Drain pasta and add to stew. Mix gently and serve hot.

Method:
Spray a non-stick wok or frypan with oil and heat. Stir-fry garlic and chopped vegetables for 3 to 5 minutes until cooked but still crisp. Add boy choy and cook until just wilted. Stir in soy sauce and chilli sauce and serve sprinkled with roasted sesame seeds.

Notes: Add cooked beef strips, chicken or fish for variety. Serve with rice or noodles.

Method:
Cook lentils in water. Add a little salt until soft, but not mushy. Drain, cool and set aside. In meantime, cut tops off the capsicums leaving the stem.(These will be your lids) Remove seeds and membrane with your fingers. Rinse with a little water Set oven at 180 degrees Mix remaining ingredients in a bowl. The mixture should not be too wet or dry Fill Capsicums, place on lids and drizzle with a bit of olive oil. Bake for 20 minutes

Method:
Heat over to 190 degrees Celsius. Lightly coat a 20cm square or round baking pan with non-stick cooking spray. Heat oil in a large non-stick frying pan over a medium heat. Add onion and sauté until softened , 3 minutes. Stir in zucchini. Increase heat to medium-high and sauté until zucchini is soft and the liquid has evaporated, 7-10 minutes. Stir in 1/4 Teaspoon salt. Remove from heat. In a large bowl, beat egg, milk and remaining 1/4 teaspoon salt. Add carrot, zucchini, cheese and dill. Spread in prepared pan. Bake until quiche is just set in centre, about 45 minutes. Transfer to a wire rack and cool for at least 10 minutes before cutting. Serve warm or at room temperature.

Method:
Put the butternut pumpkin, carrots, onion and garlic in a flameproof casserole dish or large saucepan. Pour the pasta sauce and water or stock into the pan and add the sugar. Bring to the boil, stirring, then reduce the heat. Add the thyme and cook for 12-15 minutes until the vegetables are almost tender when pierced with the tip of a knife. Season to taste. Meanwhile, preheat the oven to 200°C. For the gratin topping, melt the butter in a saucepan and stir in the breadcrumbs and chives. Remove the pan from the heat. If you are not using a flameproof casserole dish, transfer the vegetables to an ovenproof dish. Spread the breadcrumb mixture over the vegetables and sprinkle the cheese evenly over the top. Bake for 20 minutes or until the gratin topping is crisp and golden. Poached Chicken with seasonal vegetables Prep Time 10 minutes Cooking Time 25 minutes