Tag Archives: vegetarian

Ratatouille

Posted on by
Reply

The end of summer is a good time to make ratatouille. The tomatoes are full of flavour and you may even have some in your garden. We also have zucchini, so I only had to buy the eggplants, onions and peppers. While you can use green peppers, I prefer red or yellow as they’re sweeter. Once made, ratatouille can be frozen for several months. Ifyou have a glut of veggies, this is a good way to use them.

Ratatouille is a delicious Mediterranean side dish to serve at a BBQ or buffet. Serve some with a couple of fried eggs on top and some crusty bread for a satisfying lunch.

500g onions, coarsely chopped
4 cloves garlic, crushed
olive oil
500g-600g ripe tomatoes, peeled and chopped
2 Tbs tomato paste
2 tsp sugar
2 tsp thyme
2 bay leaves
3 large capsicums (peppers) green, red or yellow, cut into strips
500g-600g eggplants, (aubergines) cut into 2cm cubes
500g-600g zucchini (courgettes) unpeeled and cut into fat sticks
Salt and freshly ground black pepper
Chopped parsley to serve

Heat 2 Tbs olive oil in a large frying pan and cook the onions and garlic over gentle heat, stirring often until soft and slightly golden. Add tomatoes, tomato paste, sugar, thyme, bay leaves and cook over moderately high heat, stirring, for 5-10 minutes. Place in a large heavy-based saucepan.

Wipe out the frying pan, heat a little more olive oil and then fry first the peppers, then the eggplant, then the zucchini, adding more oil to the pan as necessary. As each vegetable is ready, add it to the casserole.

If you have an air fryer you might find it easier to “fry” each vegetable in there rather than in a frying pan, which is what I did. Just place the chopped vegetable in a bowl and mix with a drizzle of olive oil, then tip it into the air fryer and cook on high for about 10 minutes, stopping and shaking every few minutes. When they look sufficiently fried, tip them in with the tomatoes and onions. Using an air fryer allows you to use less oil.

Simmer on low for about an hour, stirring from time to time. If it starts to stick add a little water.

Check seasonings, remove bay leaves and serve at room temp, garnished with parsley and a drizzle of olive oil.

Baked Pears with Blue Cheese, Walnuts & Honey

Posted on by
2

This year we have our first crop of pears. A delicious way to use pears when you can’t eat any more fresh is to bake them. This savoury baked dish makes a great starter or light meal, served with a rocket salad.

3 pears (some of mine were smaller so I used 4)
2-3 tsp olive oil
50g creamy blue cheese (e.g. Gorgonzola)
1/3 cup chopped walnuts or pecans
3-4 stalks fresh thyme, leaves removed and roughly chopped
1-2 Tbs honey
½ tsp Aleppo pepper (available from specialty shops)
Salt and freshly ground black pepper
Thyme sprigs to garnish

Preheat oven to 200°C. Cut pears in half lengthwise and remove core and seeds with a melon baller. Place in a baking dish in one layer, cut sides up. Drizzle with the olive oil, season with salt and pepper, then turn them over. Bake for 15 minutes.

Turn the pears over, so they are cut side up and stuff with the blue cheese, walnuts and thyme. Bake for 8-10 minutes. Drizzle with the honey and sprinkle with the Aleppo pepper. The Aleppo pepper is not essential, but it adds a bit of extra colour and flavour. Garnish with thyme sprigs and serve with a lightly dressed rocket salad.

Serves 3

Hutch’s Quick Cauliflower Cheese

Posted on by
Reply

This version of a traditional cauliflower cheese was sent to me by my brother, whose nickname is Hutch. It’s quick and easy. The oven heats up while you prepare the dish.

I didn’t have any nutritional yeast so looked on Google and came up with miso paste, which I did have, as a substitute. It’s quite salty so I didn’t need any additional salt for the sauce. It went very nicely with the last of the Christmas ham. The recipe is easy to halve.

1 large cauliflower cut into large florets
2 eggs
125ml milk
125ml oil (olive or canola)
200ml plain yoghurt
1 tsp paprika
Freshly ground black pepper
2 Tbs plain flour
1 tsp baking powder
2 Tbs nutritional yeast or white miso paste
Salt if necessary
Almond slivers or flakes
Grated cheese – I used cheddar

Pre-heat oven to 180°C. Cook cauliflower in boiling salted water for 3-4 minutes then drain. Mis remaining ingredients except the cheese and nuts, whisking to remove any lumps from the miso paste.

Add the cauliflower, turn to coat, then tip into a greased baking dish. I decided to divide it between two smaller dishes and keep one to serve the following day. Scrape the rest of the sauce over the top. Sprinkle with almonds and cover with grated cheese. The amount is up to you.

Bake for 15 minutes or until golden brown. Don’t overcook.

Serves 6-8

 

 

 

Mushroom Risotto

Posted on by
Reply

When making risotto it’s important to serve it when the rice is just cooked. It should be al dente as the Italians say. It’s not difficult – you just need to add the liquid slowly and check the rice each time, before adding more stock.

While the dried mushrooms aren’t essential in this recipe they add a depth of colour and flavour that you won’t achieve from just using fresh mushrooms.

About 30g of dried mushrooms (e.g. porcini)
2 cups boiling water
1 Tbs olive oil
2 tsp butter
1 medium onion, finely chopped
1 cloves garlic, crushed
250g mushrooms, peeled and sliced
2 tsp fresh thyme leaves, chopped
1 Tbs fresh parsley, chopped
1½ cups arborio rice
½ cup white wine
Salt and freshly ground black pepper
¼ cup grated Parmesan cheese
About 4 cups vegetable or chicken stock
To garnish:
Fresh rocket leaves
3 Tbs pine nuts, lightly toasted
¼ cup grated Parmesan cheese, extra
A drizzle of Extra Virgin olive oil (optional)

Cover the dried mushrooms with the boiling water and leave to soak for 5 minutes. Drain, keeping the liquid. Chop the drained mushrooms.

Heat olive oil and butter in a large heavy-bottomed saucepan and cook the onion and garlic for 5-7 minutes, stirring often, until soft but not browned. Add the mushrooms and continue to cook for 3-5 minutes, stirring. Add the herbs, the chopped dried mushrooms and the rice and cook, stirring for a minute or two. Add the wine and cook, stirring, for a minute or two, until there is no liquid left.

Add the liquid from the dried mushrooms and cook, stirring from time to time, until it has been absorbed. Continue to cook the risotto, adding the vegetable or chicken stock about a cup at a time and adding more when it has been absorbed. Stir often and keep tasting the rice. It is ready when it is tender, but still has a little bite to it. You may not need all the stock.

Mix in the Parmesan and season to taste.

Serve risotto garnished with the rocket, pine nuts, extra Parmesan and a drizzle of olive oil.

Serves 4

Pearl Couscous & Roasted Pumpkin Salad with Maple Dressing

Posted on by
Reply

This salad is a real winner. One you will make again and again. Healthy but filling, it just hits the spot.

Maple Dressing:
¼ cup olive oil
3 Tbs maple syrup
4 Tbs orange juice
2 Tbs cider vinegar
1 Tbs Dijon mustard
Salt and freshly ground black pepper, to taste
Salad:
1 cup pearl couscous (also known as Israeli couscous)
1 small butternut pumpkin (also known as butternut squash)
1 Tbs olive oil, salt and pepper
4 cups baby spinach, firmly packed, stalks removed, or larger leaves, torn up
½ cup dried cranberries
¼ of a red onion, thinly sliced
1 cup pecan or walnut halves

Place dressing ingredients in a jar with a lid and shake to combine. Preheat oven to 200°C. Peel pumpkin and cut into 2cm cubes. Mix with the oil, salt and pepper, then spread out on a shallow baking tray lined with baking paper. Bake for 25 minutes or until cooked and starting to brown. Cool.

Meanwhile cook the couscous for 5-10 minutes in a pan of boiling, salted water, until al dente. Drain in a sieve, then run it under the cold tap and drain again. Toast the nuts by stirring them in a dry frying pan over moderate heat for a few minutes.

Mix the spinach and couscous with some of the dressing and arrange in a shallow salad bowl. Arrange the pumpkin, pecans or walnuts, cranberries and onion over the top. Drizzle with a bit more dressing.

Serves 4

Asparagus with Smoked Salmon, Poached Egg & Quick Hollandaise

Posted on by
Reply

Asparagus goes very well with smoked fish and with eggs. This recipe uses both and ties all the ingredients together with a delicious herby hollandaise sauce, which takes no time at all to make.

It’s best to be cautious on timing the first time you make the sauce. Microwave ovens vary and it may only need 10 or 12 seconds on High in yours.

10-12 spears asparagus
4 slices smoked salmon
2 large eggs
Quick Hollandaise Sauce:
2 egg yolks
3-4 tsp lemon juice
pinch of salt and cayenne pepper
60g butter, melted
1 Tbs chopped fresh tarragon (optional)
To garnish:
Pink peppercorns (optional)
Extra virgin olive oil

Trim and wash asparagus and place in a frying pan. Add cold water to cover, then turn on the heat, bring to the boil and cook for 3 minutes or until al dente. Drain on paper towels then arrange on two heated serving plates. Meanwhile poach the eggs and make the sauce.

Arrange a poached egg and two slices of smoked salmon on each serving of asparagus. Garnish with the sauce, a few pink peppercorns, if using and a drizzle of olive oil.

Quick Hollandaise Sauce: place egg yolks, lemon juice, salt and pepper in a heatproof bowl and whisk with a balloon whisk to combine. Whisk in the hot melted butter, then zap in the microwave for 14-15 seconds on High (no more or the egg yolks will scramble). Whisk vigorously to combine, add the tarragon and serve.

Serves 2

Three-Cheese Semolina Gnocchi with Gremolata

Posted on by
Reply

This recipe originally appeared on Donna Hay’s website, but it’s not there any more. The original version serves 10-12 so I halved it to serve six as a starter. The recipe uses an Italian cheese called Taleggio in the gnocchi mix, but you could also use something stronger such as Gruyere or Cheddar.

750 ml milk
1 cup semolina
3 egg yolks
100g grated Taleggio cheese (or substitute Gruyere or strong cheddar)
Salt and freshly ground black pepper
A few sprigs of fresh marjoram
½ cup grated mozzarella
½ cup grated parmesan
Gremolata:
1 Tbs finely chopped parsley
2 tsp finely chopped fresh marjoram
2 Tbs olive oil
2 tsp lemon juice
2 tsp lemon rind (removed with veg peeler then shredded finely)
1 small clove garlic crushed

Place milk in a non-stick saucepan and bring to the boil. Gradually mix in the semolina, using a wooden spatula. Cook for 2-3 mins or until thickened then remove from the heat. Mix in the egg yolks, the cheese and season to taste. Scrape into a lightly greased square or rectangular dish. Mine is 20 cm square. Refrigerate for 2-3 hours or until firm.

Meanwhile make the gremolata by mixing all ingredients together in a bowl or a jar with a lid.

When ready to serve, turn on the grill. Cut the gnocchi into six evenly sized rectangles and place on an oven tray lined with baking paper, leaving some space between each one. Sprinkle with the marjoram, the mozzarella and the parmesan. Grill for 2-3 mins or until cheese is golden and melted. Arrange on 6 serving plates and top with the gremolata. Drizzle a little extra virgin olive oil around the gnocchi.

Serves 6 as a starter

Variations: instead of taleggio you could use goat’s cheese. Instead of fresh marjoram you could use oregano or thyme

Zucchini with Feta, Herbs & Pine Nuts

Posted on by
Reply

We like to have one or two vegetarian meals a week. This recipe is delicious.

4-6 medium zucchini (courgettes)
Olive oil
Salt and pepper to taste
Topping:
125g creamy feta cheese, crumbled
½ cup chopped fresh herbs (whatever you have)
¼ cup pine nuts, lightly toasted
¼ cup extra virgin olive oil
To serve:
Extra virgin olive oil
Balsamic glaze

Preheat oven to 200°C. Wash zucchini and halve lengthwise. Make diagonal cuts in both directions on the cut surface of each zucchini half then arrange on a baking tray, lined with baking paper. Bake for 25 minutes or until golden brown and cooked.

Meanwhile mix the topping. For the herbs I used a mixture of coriander, marjoram and sage, but use whatever you have.

Arrange one or two zucchini halves per person on serving plates. Spoon topping evenly over the tops and drizzle each plate with a little oil and balsamic glaze.

Serves 4

Watermelon Carpaccio

Posted on by
Reply

This delicious recipe makes a light, vegetarian lunch for the warmer months. It looks just like a raw beef carpaccio but in fact it’s thin slices of watermelon!

I haven’t put quantities in the ingredient list because they will vary according to how thick you cut the watermelon and the number of servings. The photo shows a lunch size. As a starter make them smaller.

Thin slices of watermelon
Crumbled feta cheese
Thinly sliced red onion
Capers
Lightly toasted pistachios, roughly chopped
Chopped fresh mint
Salt flakes and freshly ground black pepper
Extra Virgin olive oil
Juice from ½ a lemon
To serve:
Balsamic glaze (optional)

Arrange overlapping slices of watermelon on serving plates. Sprinkle over the cheese, onion, capers, pistachios and mint. Season with salt and pepper and drizzle with olive oil and lemon juice.

Serve with balsamic glaze, if liked.

Substitutes: use pine nuts instead of pistachios; creamy goat cheese instead of feta, rockmelon instead of watermelon.

 

 

Mexican Charred Corn Salad

Posted on by
Reply

This fresh corn salad is a nice accompaniment to chicken, fish or beef or use it to fill some wraps, with a few slices of barbecued chicken.

Using mayonnaise in the dressing makes it creamier but leave it out if you prefer. Optional garnish is some sliced avocado.

3-4 cobs of fresh corn (or 3 cups frozen corn, thawed)
2 Tbs olive oil
2-3 spring onions, thinly sliced or diced red onion
3 Tbs mayonnaise, preferably home made (optional)
1 or 2 cloves garlic, crushed
3 Tbs chopped fresh coriander or parsley
1 small red chilli, finely chopped (optional)
1 tsp smoked paprika
1 small red capsicum (or ½ a larger one), diced
Salt and freshly ground black pepper, to taste
1 cup grated cheddar cheese (or substitute crumbled feta)
2 Tbs lemon or lime juice
Garnish:
Sliced avocado (optional)

Remove kernels from cobs using a sharp knife. Heat oil in a large frying pan and cook the corn for 10 minutes, stirring often, over medium to high heat, until it’s starting to brown a bit.

Mix all ingredients together.

Serves 4