Vegetable Recipes Archives

May 27, 2015

Vegetable Soup Recipe

Healthy Provencal Vegetable Soup

For a healthy lunch recipe, why not try a traditional French vegetable soup?

It’s the perfect meal if you’re feeling under the weather, and is ideal for even children on a cold, rainy day. Feel free to add some of your favourite pasta for a filling dish during the winter weather.

Serves 4-6

Ingredients

200g broad beans

2 garlic cloves

1 tablespoon olive oil

1/2 onion (finely chopped)

1 celery stick (sliced)

2 carrots (diced)

1 potato

2 leeks

5 cups water

1 zucchini (sliced)

1 cup peas

1 cup green beans

2 tomatoes (peeled and sliced)

Spinach leaves

Basil leaves

Mixed herbs

Method

Heat a pan of hot water over the stove, and add the broad beans. Boil for 10 minutes, then drain and add the garlic cloves and mixed herbs.
Add the green beans, then cook until completely boiled. Set aside to cool down.
In another pot, heat the olive oil and combine the onions and leeks. Cook for 5 minutes before adding the celery, carrots, garlic and other vegetables into the pot.
Once the mixture has settled into a consistent boil, add the beans from step 1, potatoes, and 5 cups of water. Boil, and skim off any foam from the surface.
Finally add the zucchini, peas, and tomatoes. Let the mixture simmer with the lid on for 25 minutes, or until the vegetables are tender. Serve with fresh basil.

Image via Hungry Poodle

RELATED: How To Make Mason Jar Salads

May 18, 2015

Vegetable Recipes

Rainbow Salad Veggie Bowls Recipe

One of the biggest food trends at the moment is most definitely a salad, but it doesn’t mean they have to be bland and boring!

Create this delicious vegetable bowl which not only tastes incredible, but is super-filling and looks perfect for Instagram, so don’t forget the hashtags!

Ingredients

1 cup kale

1/2 cup cooked quinoa

1/2 cup beets

1/3 cup beets

3-5 broccoli florets

30g radish

30g beets (cubed)

1/2 avocado (sliced)

Juice of 1/2 lemon

Method

Place the leafy greens at the bottom of your salad for the base.
Arrange the vegetables, cooked grains, and finally the avocado on top.
Dress with oil and lemon juice to finish.

Image via In My Bowl

RELATED: 5 Mediterranean Foods To Try

March 5, 2015

Vegetable Recipes

Quick and Easy Mediterranean Vegetable Salad

Treat yourself to a delicious lunchtime snack of colourful vegetables which are tasty and filling.

Our delicious recipe takes only 2 minutes to prepare, and can be stored in the fridge for an instant lunch or dinner snack. For extra flavour, add a few sliced kalamata olives and sprinkled rocket over the top before with lemon juice before serving.

Ingredients

5 cherry tomatoes (sliced)

1 roma tomato (sliced)

1/4 cup red capsicum

1/4 cup chopped zucchini slices

1/3 cup roasted peppers

1/3 cup kalamata olives (pitted and sliced)

1 cucumber (sliced)

1/2 cup rocket

Cos lettuce

1/2 lemon (for dressing)

1 tbsp olive oil

Salt and pepper

Method

Wash and slice all of the vegetables, and place into a large bowl.
Squeeze the juice from 1/2 a lemon, and season with salt and cracked pepper. Toss well, then serve. Feel free to serve the vegetables raw, or lightly grill the zucchini and red capsicum to enhance their flavour.

Image via National Times

RELATED: Classic Nicoise Salad

February 10, 2015

Vegetable Recipes

Tomato, Eggplant and Zucchini Gratin Recipe

Gratins are fabulous any time of the year because they can be made with almost any ingredient, and are ready in less than 30 minutes.

Our recipe takes inspiration from a classic French dish mainly revolving around eggplant, tomato, and of course zucchini. The result is a creamy main meal with a slight crunch around the corners, and packed with colour and taste.

Ingredients

1/4 cup extra virgin olive oil

1 medium eggplant

1.5 tablespoon Herbes de Provence

Salt and freshly ground pepper

2 medium zucchinis

2 ripe tomatoes

1/2 cup freshly ground breadcrumbs

1/2 cup grated Parmesan cheese

Method

Preheat the oven to 400ºF (200ºC), and sprinkle some olive oil over a pan lined with baking paper.
Slice the eggplant into diagonals and lay each slice over the tray. Brush with oil, and sprinkle lightly with salt and Herbes de Provence.
Bake for 10-15 minutes or until the eggplant is soft in the centre. Take them out to cool.
Slice the zucchini and tomatoes, and spread them out evenly over the eggplant. Seeason with salt and freshly ground pepper.
Arrange each slice so that the previous row is still visible, this will allow them to cook evenly.
Sprinkle with Parmesan cheese, breadcrumbs, olive oil, and grated cheese before cooking in the over for 30-40 minutes. Remove only until the top is golden or the centre is nice and soft.

Image and Recipe via Food Beest, Blogher

January 21, 2015

Broccoli Recipes

Cauliflower and Broccoli Cheese Recipe

Michelle Bridges shares on our favourite comfort food dinner ideas: classic cauliflower cheese with a healthy, low-calorie twist.

Cauliflower and cheese – what a flavourful combination. With the addition of broccoli, you get a double whammy of cruciferous goodness as well. The cheese provides protein and calcium, but use a low-calorie version to avoid too much fat.

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 10 minutes. Cook: 45 minutes. Calories per serve 388

Ingredients
700 g cauliflower, trimmed and broken into large florets
1 large head broccoli (300 g), trimmed and broken into large florets
2 1⁄2 tablespoons cornflour
2 cups (500 ml) low-cal milk
1 cup (120 g) grated low-cal cheddar cheese
freshly ground black pepper
pinch freshly grated nutmeg
pinch cayenne pepper
mixed salad leaves, to serve

Method
1. Preheat the oven to 200°C (180°C fan-forced).

2. Steam the cauliflower over a large saucepan of boiling water for 4 minutes. Add the broccoli and steam for another 4 minutes or until just tender. Place in a 5-cup (1.25 L) capacity ovenproof dish.

3. Meanwhile, combine the cornflour and 1⁄4 cup milk in a jug. Place the remaining milk in a saucepan and bring to the boil over high heat. Whisk in the cornflour mixture and cook, stirring, for 2–3 minutes or until the sauce boils and thickens. Stir in half the cheese until smooth. Season with black pepper and nutmeg. Pour over the cauliflower and broccoli. Sprinkle with the remaining cheese and cayenne. Bake for 30 minutes or until bubbly and golden.

4. Serve with the salad leaves alongside.

What’s your favourite comfort food dish?

February 4, 2014

Easy Dinner Ideas

Vegetable Patties Recipe

Whether you’re looking for delicious meat-free Monday recipes or new easy dinner ideas, give these authentic Sri Lankan patties a try. They’re delicious hot or cold, served as part of a curry night or a picnic, and a great recipe to get kids cooking.

Recipe and image from Hidden Kitchens of Sri Lanka by Bree Hutchins, Published by Murdoch Books, RRP: $49.99

Sri Lankan patties are unlike the ones I’m used to; these are deep-fried pastry parcels filled with curried vegetables, similar to a samosa. Vigneshwaran wrapped up a few patties for me to eat on the drive back to Jaffna, but we only made it down the road before they were all gone.

Makes 32

Ingredients

Filling
1 tablespoon coconut oil
200 g cabbage, thinly sliced
4 dried long red chillies, chopped
6 small pink Asian shallots, finely chopped
1 teaspoon fennel seeds
1 teaspoon roasted chilli powder
1/2 teaspoon ground turmeric
1 sprig curry leaves, leaves picked and roughly chopped
6 cm piece rampe (pandanus) leaf, chopped
1 teaspoon salt, dissolved in 1 tablespoon warm water
1 kg potatoes, boiled, peeled and mashed
vegetable oil, for deep-frying

Dough
600 g (4 cups) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 tablespoon coconut oil, plus 2 tablespoons extra
250 ml (1 cup) full-cream milk

Method

1. To make the filling, heat the coconut oil in a wok or deep frying pan over medium heat. Add the cabbage, dried chillies, shallots, fennel seeds, chilli powder, turmeric, curry leaves and rampe; cook for 5 minutes, or until the shallots are golden brown. Add the salty water and remove from the heat. Stir in the mashed potato until well combined. Set aside to cool to room temperature.

2. To make the dough, sift the flour, bicarbonate of soda and salt into a bowl. Using your hands, mix in the coconut oil, then gradually add the milk, about 2 tablespoons at a time. Continue to work the dough until it is soft and pliable; you may need to add a little water (up to 4 tablespoons). Shape the dough into a large ball and rub with a little extra coconut oil.

3. Roll out half the dough on a lightly floured surface to 3 mm thick. Cut out 10 cm circles with a pastry cutter or glass. Spoon a heaped tablespoon of the filling into the centre of each circle and fold in half. Use your fingers to press the edges together, brushing the edge of the dough with a little water if necessary. Re-roll the offcuts and use as well. Repeat with the remaining dough.

4. Fill a wok one-third full of oil and heat to approximately 180°C (a cube of bread dropped into the oil will brown in 15 seconds). Deep-fry the patties in batches for 2–3 minutes until crisp and golden, turning them over halfway through cooking time. Remove with a slotted spoon and drain on paper towel. Serve hot or cold.

What’s your favourite meat-free Monday recipe? Share them in the comments!

January 6, 2014

Pumpkin Soup Recipe

Easy Pumpkin Soup Recipe

This easy pumpkin soup recipe is low in fat and calories but full of flavour, which makes it the perfect winter warmer when you want to lose weight.

Ingredients
2 butternut pumpkins
1/2 brown onion, diced
1-2 garlic cloves, smashed
1 litre vegetable or chicken stock
Salt and pepper to taste
Pinch of nutmeg

Optional toppings
1/4 apple, unpeeled, finely diced
Greek yoghurt or creme fraiche
Handful chives or coriander leaves
Toasted pumpkin seeds or chopped toasted almonds

Method
1. Preheat oven to 160C. Slice pumpkins lengthways, scoop out seeds and place pumpkins cut-side down on a baking tray. Roast for about 30 minutes or until a knife pierces through the flesh easily. Remove and allow to cool slightly, then scoop out the flesh into a blender or large bowl.

2. While the pumpkin is cooking, saute the onion and garlic in a small pan in some olive oil over low-medium heat. Cook for about 10 minutes until softened but not browned.

3. Add the softened onion and garlic to the pumpkin, add the stock and blend or use a hand blender to puree until velvety smooth. Season with salt and pepper. Add nutmeg, blend again and taste.

4. Serve immediately, topped with any or all of the optional toppings.

What’s your best pumpkin soup recipe?

July 28, 2013

Quick Recipes

Quick And Easy Winter Vegetable Soup

This low-calorie, vitamin-rich vegetable soup makes a delicious and filling lunch or dinner. Use the best canned tomatoes you can find, and top with a dollop of pesto for great flavour.

Ingredients
4 garlic cloves, chopped
2 carrots, halved lengthwise and thinly sliced
2 celery ribs, halved lengthwise and thinly sliced
2 leeks, halved and thinly sliced
1 fennel bulb, halved, cored and thinly sliced
1 can of whole tomatoes
2 bay leaves
Handful spinach or kale leaves
6 cups water
Leftover parmesan rinds
2 Tablespoons pesto

Method
1. Heat a little olive oil in a large soup pot. Add the garlic and cook over moderate heat, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the can of tomato, bay leaves and spinach or kale leaves, and cook until the vegetables are tender, about 5 minutes. Add the water and the parmesan rinds and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.

2. Discard the rinds and bay leaves. Season the soup with salt and pepper. Ladle into bowls, add a dollop of pesto and serve.

Hint: Use this vegetable soup as a base to add other ingredients like cooked beans or lentils.

Collect and freeze parmesan rinds when you finish grating cheese, then add to soups and casseroles to infuse the dish with savoury flavour.

July 21, 2013

Pumpkin Recipes

Salmon And Roast Pumpkin Salad With Feta And Spinach

Tassal Research and Development Manager (and trained chef) Kevin Horgan shares one of his favourite recipes that’s quick and easy to prepare and packs in a lot of nutritional and health benefits – and is amazing for your skin too. Leftovers make a delicious next-day lunch.

Serves 2

Ingredients
2 Tassal fresh Salmon portions, skin-off
400g pumpkin, peeled
4 garlic cloves, left whole with skin on
1 tsp extra virgin olive oil
1 ½ lemons, juiced
200g baby spinach leaves or rocket
1 shallot, thinly sliced
25g slivered almonds
100g feta, crumbled
100g cous cous, cooked
Bunch of asparagus, blanched and refreshed

Method
1. Pre-heat oven to 200°C. Cut salmon and pumpkin into 3cm cubes.

2. Place pumpkin and garlic on an oven tray, and season with salt and olive oil. Bake for 20-25 mins or until golden brown. Remove and allow to cool.

3. Mix lemon and oil together and set aside.

4. Cook salmon in pan on medium heat and then let cool.

5. In a bowl, combine spinach, shallot, almonds, feta, garlic, cous cous, asparagus and pumpkin. Toss salmon through salad and coat with the lemon-oil dressing.

July 11, 2013

Quick Recipes

Creamy Mushroom Soup With Poached Egg

Everything’s better with an egg on it! This creamy mushroom soup flavoured with thyme and chives is the perfect midweek meal or indulgent dinner for one.

Serves 4. Preparation time: 10 minutes, cooking time: 20 minutes

Ingredients
4 eggs
1 tbsp white vinegar
1 tbsp butter
1 onion, diced
1 clove of garlic, sliced
600g mushrooms, roughly chopped
½ cup dry white wine
2 large potatoes, peeled and diced
3 cups salt reduced chicken stock, plus one cup water
6 sprigs fresh thyme, stalks removed
1 cup evaporated milk
½ bunch chives, chopped
Salt and pepper to taste

Method
1. Heat saucepan and add olive oil, sweat the onions and garlic until translucent. Add mushrooms and thyme; gently cook while stirring occasionally for 2 -3 minutes. Add the wine and continue to simmer until liquid has reduced by half, then add chicken stock, water and potatoes. Simmer for 20 minutes or until mushrooms and potatoes are fully cooked.

2. With a hand blender, blend to a smooth consistency and add evaporated milk. Check seasoning.

3. For the poached eggs, bring a pot of water and vinegar to the boil, reduce heat to a simmer.

4. Crack each egg into a small bowl. Slowly lower the eggs into the water and cook for 2-3 minutes or to your liking. Remove eggs from water and place onto kitchen paper.

5. Ladle soup into bowls and place one egg into each soup bowl.

6. Garnish with chopped chives. Serve with crusty wholegrain bread.

What’s your favourite soup recipe?

July 11, 2013

Mushroom Recipes

Meat-Free Mondays: Creamy Mushroom Quinoa Risotto

Quinoa is an easily digestible grain which contains more protein than any other grain – almost twice as much as rice. It makes a delicious addition to this mushroom risotto recipe.

Serves 4

Ingredients

300ml boiling water

15g mixed dried mushrooms

900ml vegetable stock

2 tbsp olive oil

200g white closed cup mushrooms,sliced

200g brown closed cup mushrooms,sliced

1 onion,chopped

2 cloves garlic,crushed

175g quinoa

175g arborio rice

100ml dry white wine

25g freshly grated Parmesan cheese

2 tbsp snipped fresh basil leaves or rosemary leaves

Method

1. Place the dried mushrooms in a bowl,cover with the boiling water and leave to soak for 10mins,drain,reserving the liquid and chop the mushrooms. Place the chicken stock in a large pan,add the dried mushroom liquid and slowly bring to the boil,leave on a gentle simmer.

2. Heat half the oil in a large pan,add the mushrooms and sautÈ over a high heat for 2-3mins until golden brown. Transfer to a plate and set aside.

3. Add the remaining oil to the pan,add the onion and sautÈ for 2-3mins. Add the chopped dried mushrooms,garlic,quinoa and rice and stir for 30 seconds. Add the wine and gently simmer,stirring until the liquid has evapourated.

4. Add a ladleful of the hot stock to the rice mixture and cook,stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used about 15-20mins. Stir in the reserved mushrooms, Parmesan and basil or rosemary and remove from the heat. Serve.

What’s your favourite quinoa recipe?

June 17, 2013

Broccoli Recipes

Meat-Free Mondays: No-Cream Creamy Broccoli Pasta

This is one of our all-time favourite recipes when you want an indulgent pasta without the calories. Cooking the pasta with the broccoli saves time and cleaning up – who doesn’t love a dinner that’s on the table in 15 minutes?

Serves 3-4

Ingredients

1 head of broccoli, cut into florets and the stem cut into dice

3 cloves of garlic, crushed

6 tablespoons extra virgin olive oil

2 tablespoons grated Parmesan cheese

500g pasta of your choice (we love orecchiette or any other small pasta shape for this recipe)

Handful pine nuts

Method

1. Cook the pasta and broccoli together in boiling salted water.

2. While the pasta and broccoli is cooking, heat a small pan over low-medium heat and cook the garlic in the olive oil. Make sure it doesn’t burn.

3. When the pasta and broccoli are done, drain them in a colander together, reserving 1/2 cup of the cooking water.

4. Put the pasta and broccoli into the pan with the oil with garlic and crush the broccoli with the back of a fork. It’s fine to leave some florets whole for texture. Add a little of the pasta cooking water if the sauce is too thick. Season with salt and pepper.

5. Take the pan off the heat, add the grated parmesan and sprinkle with the pine nuts. Serve with a salad.

What’s your favourite pasta dish?

May 27, 2013

Pumpkin Soup Recipe

Pumpkin And Macadamia Soup

There’s nothing better than a bowl of warm pumpkin soup on a chilly day, and this is one of SheSaid’s favourite recipes, topped with crunchy macadamia nuts!

Serves: 4 to 6

Ingredients

1 tablespoon Suncoast Gold Australian Macadamia Oil?

½ cup roughly chopped, roasted unsalted Suncoast Gold Australian Macadamias

?1 small white onion

?1 teaspoon grated ginger?

3 cups diced pumpkin

?1 apple, chopped?

3 cups salt-reduced chicken stock

?Reduced-fat natural yoghurt for serving

Whole or halved roasted unsalted Suncoast Gold Macadamias, for garnish

Method

1. Heat oil in a heavy-based pan, add macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.

2. Add the pumpkin and apple and cook for 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft.

3. Transfer mixture to a blender and process until smooth and creamy.

4. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.

What’s your favourite soup recipe?

May 23, 2013

Dahl Recipe

Meat-Free Mondays: Spinach And Tomato Dhal

Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.

Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.

Buy SHARE online with free delivery – makes the perfect Mother’s Day gift!

Serves 4

Ingredients

2 tablespoons olive oil

2 red onions, finely chopped

4 garlic cloves, crushed

4cm piece fresh ginger, peeled and grated

1 green chilli, finely sliced

1 teaspoon cumin seeds

½ teaspoon ground coriander

½ teaspoon ground turmeric

pinch of asafoetida (optional)

½ teaspoon salt

250g red lentils

400g can chopped tomatoes

900ml vegetable stock or water

400g baby spinach

Method

1. Heat the oil in a lidded, wide, heavy-based pan over medium heat. Add the onions, garlic, ginger and chilli and cook, stirring often, for about 10 minutes or until the onions have softened. Add the cumin, coriander, turmeric, asafoetida (if using) and salt. Stir and cook for 2 minutes, or until fragrant.

2. Stir in the lentils, tomatoes and stock or water and bring to the boil. Cover, reduce the heat to a slow simmer and cook for about 20–30 minutes, or until the lentils are soft and thick, stirring often to stop them sticking to the bottom of the pan.

3. Fold in the spinach and cook for a further 3–5 minutes, or until it has wilted. Adjust the seasoning, then serve with steamed basmati rice and warm naan or pitta bread. Top each serving with a generous spoonful of yogurt, scatter lavishly with the chopped fresh herbs and hand round the citrus wedges for everyone to squeeze over. Cook’s tip: You can cook the lentils several days ahead and refrigerate until needed, but stir in the spinach just before serving so it retains its colour.

To serve: steamed basmati rice warm naan or pitta bread 4 generous tablespoons thick, creamy, natural yogurt handful of fresh coriander, parsley or mint, or a combination of the three 1 lemon or lime, cut into wedges.

May 6, 2013

Dumpling Recipe

Meat-Free Mondays: Mushroom Recipes With Chilli Sambal

These tasty dumplings are filled with mushrooms and aromatics and can be steamed – or turn them into potstickers by pan-frying the bottom. The delicious homemade chilli sambal keeps for weeks in the fridge.

Ingredients

1 packet of round dumpling wrappers

20g fresh ginger, peeled and finely chopped

1 shallot, finely chopped

1 tbsp peanut or rapeseed oil

170g chestnut mushrooms, finely chopped

80g Napa cabbage, finely chopped

Light soy sauce, 1-2 tsp to taste

1½ tsp rice wine or dry sherry

¼ tsp sea salt

Pinch of white pepper and sugar

1½ tsp sesame oil

For the chilli sambal

2-5 large red chillies (tops removed)

1 bulb of garlic (peeled cloves)

Salt and sugar to taste

Method

1. For the dumpling filling, gently fry the ginger and shallot in a little oil until translucent.

2. Add the finely chopped mushrooms and cabbage to the shallots and ginger. Cook on a medium high heat for a few minutes, before adding soy, rice wine, salt, white pepper, sugar and sesame seed oil. Sauté for a further minute or two, mixing well. Taste to check seasoning and set aside.

3. To make the chilli sambal, fry the garlic cloves and chilli together in deep hot oil until nicely browned. Drain and cool the mixture on kitchen paper before blitzing with a hand blender until smooth. Add sugar and salt to taste. The sambal should taste spicy, slightly sweet and salty.

4. Dust the work surface with a little flour. Lay out several dumpling wrappers, put a teaspoon of the stuffing mixture into the centre, fold in half and seal the edges with a series of pinches (like a little cornish pasty). Repeat to make about 15-20 dumplings.

5. To cook the dumplings, heat the peanut oil in a frying pan, add half the dumplings and fry the bottom side for 2 minutes. Add 2 tbsp of water to the pan and immediately cover with the lid. Steam for 4-5 minutes before removing the lid and continue to fry for a further minute, then remove from the pan and drain on kitchen paper (cover with foil to keep warm). Repeat with the remaining dumplings.

6. To serve, place the dumplings on a plate with the bottom side up and serve with a small bowl or spoonful of sambal, and a sprinkle of fresh coriander leaves.

Wontons? Gyoza? Pierogi? What are your favourite dumplings?

April 29, 2013

Curry Recipes

Meat-Free Mondays: Jamie Oliver’s Pumpkin, Chickpea And Coconut Curry

It’s curry week on SheSaid and this delicious meat-free curry from Jamie Oliver is the perfect weeknight dinner. Any leftovers make a fantastic lunch the next day too.

Serves 4

Ingredients

1 large pumpkin, peeled, or a squash (approx. 900 g), seeds removed

4 cm fresh ginger, peeled

a bunch of fresh coriander

4 garlic cloves, peeled and finely sliced

peanut oil

1 fresh red chilli, deseeded and finely sliced

4 shallots, peeled and finely sliced

1 teaspoon mustard seeds

20 curry leaves

1 teaspoon turmeric

1 tin (400 g) chopped tomatoes

2 tins (800 g) coconut milk

2 tins (800 g) chickpeas, drained

Method

1. Chop the pumpkin or squash into 3 cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

2. Pour a good lug of peanut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat.

3. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk.

4. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

5. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

What’s your favourite meat-free Monday dish?

April 15, 2013

Curry Recipes

Meat-Free Mondays: Mushroom Curry

You won’t miss the meat in this delicious cardamom-scented mushroom curry. It takes less than 20 minutes to make – serve with basmati rice and naan bread.

Ingredients

400g mushrooms, sliced finely

1 onion, sliced finely

3 cloves garlic, sliced

2-4 tomatoes, chopped

1 tsp fresh ginger, chopped finely

¼ fresh chili, de-seeded and sliced finely, or ¼ tsp chili powder

½ tsp ground cumin

4 green cardamom pods, crushed

1 tsp garam masala

1 tbsp fresh coriander, chopped

120ml tomato juice or water

Oil or ghee

Salt

Method

1. Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.

2. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the coriander leaves and salt. Stir these in well.

3. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft. Serve with basmati rice and naan bread.

What’s your favourite vegetarian recipe?

March 11, 2013

Egg Recipes

Spinach Eggs With Roasted Balsamic Tomatoes On Toast

Start the day right with these cafe-style eggs wrapped in baby spinach, with a side of roasted balsamic tomatoes. We love to serve this with gluten-free wholegrain toast (and lashings of coffee, of course!).

Ingredients

4 roma tomatoes

1 tbsp. olive oil

1 tbsp. balsamic vinegar

2 cups baby spinach leaves

4 eggs

PureBred Multigrain Farmhouse Toast

Method

1. Preheat oven to 180C. Grease 4 ramekin dishes.

2. Cut 4 large roma (plum) tomatoes in half and place on a baking tray. Drizzle with 1 tbsp. of olive oil and 1 tbsp. of balsamic vinegar and season to taste. Roast for 20 mins.

3. Divide 2 cups baby spinach leaves evenly among the ramekin dishes and season well. Break an egg over the top of each, then gently tilt the ramekin to ensure the egg white runs through the spinach.

4. Place the ramekins in a large frying pan with a lid. Pour boiling water into the pan to come halfway up the dishes then cover and cook for 10-12 minutes.

5. Toast 2 slices of PureBred Multigrain Farmhouse bread. Remove the spinach eggs from the ramekin dishes. Serve with roasted tomatoes on toast.

What’s your all-time favourite breakfast?

January 29, 2013

Beef Recipes

Beef And Zucchini Salad With Mint Oil

This 30-minute meal is brilliant for summer when you want something fast and low-fat that’s also full of flavour. The bright mint oil makes the beef pop.

Ingredients – serves 4

600g oyster blade steak

3 medium zucchinis, sliced into ribbons using a vegetable peeler

2 bunches of asparagus, woody ends discarded, cut into 3 cm pieces

16 cherry tomatoes, quartered

2 tbsp olive oil, plus extra for brushing

1 tbsp lemon juice,

1 small red chilli, seeded and thinly sliced (optional)

8 mint leaves, shredded, plus extra to garnish

Method

1. Steam the zucchini slices and asparagus in two batches, for about 5 minutes, until just tender.

2. Whisk together the olive oil, lemon juice, chilli and mint and pour over the vegetables while warm. Toss gently to coat and set aside.

3. Preheat a chargrill pan over high heat. Brush the steaks with oil and cook for 6 minutes on one side, turn over and cook for a further 5 minutes or until cooked to your liking. Cover with foil and rest for 5 minutes.

4. To serve, scatter the cherry tomatoes over the salad. Thinly slice the steak and arrange on top.

Tips: Softened rice vermicelli noodles can also be added to this salad, toss them in with the zucchini.

Sliced mini lamb roasts are also delicious served with this salad.

What’s your favourite beef recipe?

January 7, 2013

Mushroom Recipes

Meat-Free Mondays: Creamy, Dairy-Free Mushroom Soup

This mushroom soup tastes creamy and decadent – but doesn’t contain any milk or cream! This is a completely dairy-free recipe so perfect for anyone who is lactose intolerant or vegan.

Ingredients

750g of any mushrooms (white, button, chestnut, flat, portabello, etc)

1½ – 2 litres of good quality vegetable stock

2 Tablespoons olive oil

2-3 cloves of garlic

1½ tbsp of chopped fresh tarragon

Salt to taste

Method

1. Divide the mushrooms into three mixed piles. Keep one pile whole and roughly chop the other two piles.

2. Take the whole mushrooms and simmer them gently in the stock. Simmer gently until the mushrooms are soft and have absorbed as much liquid as possible. Take them off the heat and leave to stand in the stock.

3. Take one of the piles of chopped mushrooms and fry them in the olive oil, garlic and chopped tarragon until mushrooms start to brown. Set aside.

4. Add the fried mushrooms to the stewed mushrooms and blend with a hand blender until smooth.

5. Bring to simmer again and check seasoning, adding salt to taste. Add the uncooked mushrooms and pulse blend to ensure that some texture of the raw mushrooms remains. Add further vegetable stock if necessary to achieve suitable consistency.

What’s your favourite soup?

October 22, 2012

Vegetable Recipes

Meat-Free Mondays: Vegetable Lasagne

Vegetable lasagne is a great recipe for using up all those vegetables lurking in your fridge or freezer, and you don’t even need to make a bechamel sauce – ricotta makes a lighter, quicker choice with just as much flavour.

Serves:6

Ingredients

500g ricotta

olive oil

8 cups mixed vegetables (fresh or frozen), diced

1 teaspoon chopped rosemary or thyme

1/2 teaspoon fennel seeds

salt and pepper to taste
5 cups passata or tomato sauce

250g lasagne sheets

2 cups shredded mozzarella

1 cup grated Parmigiano Reggiano

2 eggs

1 cup cream

Method

1. Preheat the oven to 190°C.

2. Heat 4 tablespoons of olive oil in a large non-stick pan. Sauté the chopped vegetables with the fresh herbs and the fennel seeds until the vegetables are soft, about 10 minutes. Season with salt and pepper. If you use any frozen vegetables, add them halfway through the cooking time. Set aside.

3. On the bottom of a large lasagne baking dish, spread 1 cup of passata or tomato sauce. Cover with a layer of lasagne sheets.

4. Spread half the vegetables over the sheets and cover with 1½ cups of tomato sauce. Top the sauce with 1 cup of Mozzarella and ¼ cup Parmigiano Reggiano. Cover with a second layer of lasagne sheets.

5. Beat the eggs in a bowl, season with pepper and salt, and stir in the ricotta. Spread the mixture over the lasagna sheets. Top with another layer of lasagne sheets.

6. Layer the rest of the vegetables, another 1½ cup of sauce, the rest of the mozzarella and a sprinkling of more Parmigiano Reggiano. Top with the last layer of lasagne sheets.

8. Stir together the last of the tomato sauce and the cream. Pour over the top layer of lasagne sheets and sprinkle with the rest of the Parmigiano Reggiano. Cover with foil and bake for 40 minutes. Remove the cover and bake 15 minutes more. Let sit at least 15 minutes before serving.

What’s your favourite lasagne recipe?

August 13, 2012

Quick Dinner Ideas

Meat-Free Mondays: Spinach Pesto Pasta

Replace basil with super healthy spinach for a twist on classic pesto, which is fabulous used on pizzas, in sandwiches or swirled through your favourite pasta for a quick, weeknight dinner.

Ingredients

4 cups washed spinach leaves, stems removed

3 garlic cloves

3 tablespoons pine nuts

1/4 cup extra virgin olive oil

1/3 cup grated Parmesan cheese

Salt and pepper to taste

250g pasta

Method

1. Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Puree until blended. Continue adding spinach leaves a few at a time with small amounts of oil to blender. Add cheese and salt and pepper to taste. Cover and process until spinach pesto mixture is smooth.

2. Meanwhile, cook pasta, then drain in colander, reserving 1/4 cup of the cooking water. Serve with the spinach pesto sauce, adding a little pasta cooking water to loosen the sauce.

What’s your favourite pasta sauce?

July 2, 2012

Broccoli Recipes

Crustless Broccoli Quiche

The great thing about this quiche is you can use whatever you have in the fridge (we like broccoli and cheddar), plus a crustless quiche saves on cooking time. Serve with a crisp salad for a delicious midweek dinner.

Serves: 4

Ingredients

Butter, for ramekins

1 small head broccoli, cut into small florets

6 large eggs

1/2 cup milk

1/8 teaspoon ground nutmeg

3/4 cup shredded cheddar cheese

Method

1. Preheat oven to 175C. Butter four 1 cup ramekins (or a 22cm pie dish).

2. Bring a medium pot of salted water to a boil. Add broccoli florets; cook 5 minutes until cooked but still crisp. Drain well.

3. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.

4. Place ramekins on a baking sheet. Ladle broccoli mixture into ramekins or pie dish. Bake until golden brown, 35 to 40 minutes.

5. Serve with a crisp salad.

What’s your favourite quiche?