This a cut down version of a Nigella Lawson recipe. Saw it on TV a couple of weeks ago. The original recipe was huge! I divided it by three and we each got a big helping with a little leftover for lunch the next day for one. Absolutely delicious, and would do as a main as well as it is quite satisfying.
About 600g of butternut cut into 1 inch cubes, leave the skin on.
1 tablespoon olive oil
2 stalks fresh thyme or pinch dried
1/3 cup pecans
1/3 cup crumbled blue cheese
Shake together the pumpkin, thyme and oil and spread out onto a baking tray. Bake in a hot oven about 30 to 45 minutes until tender. Put roasted pumpkin into a bowl and scatter over the pecans and crumbled blue chesse. and toss together very gently. Add some salt and pepper, a bit more fresh thyme to make it look pretty and serve.
I had the leftovers warmed and served in a wrap with some lettuce the next day. So good!
Showing posts with label Vegetarian main meals. Show all posts
Showing posts with label Vegetarian main meals. Show all posts
Thursday, 18 March 2010
Monday, 1 March 2010
Fritters
These are great for using up leftovers and make a great snack for kids or for a lazy tea.
Mix the batter with:
1 1/2 cups self raising flour
1 cup milk
2 eggs
When it is smooth, add whatever you like till the mix is crowded.
Try combinations of:
Mix the batter with:
1 1/2 cups self raising flour
1 cup milk
2 eggs
When it is smooth, add whatever you like till the mix is crowded.
Try combinations of:
- leftover cooked meat cut up small
- leftover cooked vegetables
- grated carrot, zucchini, pumpkin etc
- grated cheese of course!
- bacon
- onion, cooked up a bit
- beans or lentils, cooked or baked beans
- corn, either kernels or creamed
- anything else that rocks your boat
Heat some butter and oil in a pan and fry 1/4 cup dollops a few minutes each side till browned. Serve with tomato and/or sweet chilli sauce and salad. Great for lunhes next day too.
Friday, 31 July 2009
Potato Gnocchi
I made these out of this month's Recipes+ page 6. They are so good! And are one of KISA's favouites. It makes a lot so I have half the mix in the fridge. It means I will have to make Gnocchi again over the weekend as I don't think it will freeze well. Mashed potato tends to go a bit watery when frozen. You can serve it with your favourite sauce, I made a creamy garlic sauce out of what was in the fridge which was quite tasty.
4 large potatoes (1.2kg) equal size unpeeled
1 egg yolk
1 1/4 cups plain flour
Pinch of salt to taste
Place poatoes in a large saucepan and cover with cold water.
Cover with lid and bring to the boil. Uncover and cook for about 25 minutes until tender. I could have cooked mine longer as my spuds were quite big so there were some hard spots. I tested with a metal skewer.
Drain and cool potatoes a bit and peel the skins off. They will come off easily but boy spuds hold their heat well!!
Push potatoes through a wire seive so they are smooth. Season with salt. Add the flour and egg yolk and mix up well till it forms a dough. I used my hands by this stage.
Divide into two and put half aside unless you are feeding 6 people. Divide remaining dough into half and roll into a log about 30cm long on a floured surface. Cut the log into 3 cm pieces though I think you could make them smaller. Roll each piece into a ball, then press the tines of a fork into one side. Place on a floured plate or a tray.
Bring a pot of boiling water to a boil, and boil for 2 - 3 minutes until they float to the top. Remove with a slotted spoon and put aside. If you are making up the whole recipe, you will have to do this bit in batches.
Serve with the sauce of choice. We like creamy garlic prawn and Pesto Spinach sauce.
Pesto Spinach Sauce sauce:
1 quantity of cooked gnocchi
4 rindless rashers bacon, chopped
300ml of cream
1/2 cup chicken stock
1/2 cup sun dried tomato pesto
250g frozen spinach, thawed
3/4 cup mozzerella grated
1/2 cup shredded parmesan
Place cooked gnocchi in a greased rectangular pyrex dish.
Heat a medium frypan and fry the chopped bacon till crisp. Add cream, stock and pesto. Bring to the boil.
Reduce heat, simmer for 4 - 5 minutes till thickened slightly.
Stir in spinach. Add sauce mixture to gnocchi, stir to combine.
Top with cheeses.
4 large potatoes (1.2kg) equal size unpeeled
1 egg yolk
1 1/4 cups plain flour
Pinch of salt to taste
Place poatoes in a large saucepan and cover with cold water.
Cover with lid and bring to the boil. Uncover and cook for about 25 minutes until tender. I could have cooked mine longer as my spuds were quite big so there were some hard spots. I tested with a metal skewer.
Drain and cool potatoes a bit and peel the skins off. They will come off easily but boy spuds hold their heat well!!
Push potatoes through a wire seive so they are smooth. Season with salt. Add the flour and egg yolk and mix up well till it forms a dough. I used my hands by this stage.
Divide into two and put half aside unless you are feeding 6 people. Divide remaining dough into half and roll into a log about 30cm long on a floured surface. Cut the log into 3 cm pieces though I think you could make them smaller. Roll each piece into a ball, then press the tines of a fork into one side. Place on a floured plate or a tray.
Bring a pot of boiling water to a boil, and boil for 2 - 3 minutes until they float to the top. Remove with a slotted spoon and put aside. If you are making up the whole recipe, you will have to do this bit in batches.
Serve with the sauce of choice. We like creamy garlic prawn and Pesto Spinach sauce.
Pesto Spinach Sauce sauce:
1 quantity of cooked gnocchi
4 rindless rashers bacon, chopped
300ml of cream
1/2 cup chicken stock
1/2 cup sun dried tomato pesto
250g frozen spinach, thawed
3/4 cup mozzerella grated
1/2 cup shredded parmesan
Place cooked gnocchi in a greased rectangular pyrex dish.
Heat a medium frypan and fry the chopped bacon till crisp. Add cream, stock and pesto. Bring to the boil.
Reduce heat, simmer for 4 - 5 minutes till thickened slightly.
Stir in spinach. Add sauce mixture to gnocchi, stir to combine.
Top with cheeses.
Friday, 29 May 2009
Cauliflower Cheese
A must have side dish to corned beef, a winterBBQ or roast lamb, chicken or beef. Or a vegetarian main dish.
1 head of cauliflower as white as you can find.
2 tablespoons butter
2 tablespoons flour
2 cups milk
grated cheese, lots if you are bad like us
ground pepper
Trim the cauliflower into little servings about the size of a mandarin, and steam lightly.
Melt the butter in a saucepan and stir in the flour for about a minute till well mixed and the flour cooked.
With a balloon whisk, stir in the milk and keep stirring till sauce thickens and boils.
Turn off and mix in a good handful of grated cheese and some pepper. Some cayenne is nice here too if you like it spicy.
Put the cauliflower into a greased pyrex dish and pour over the sauce.
Sprinkle top with more grated cheese and bake in a moderate oven about 30 minutes till golden and luscious.
You can mix some broccoli in with the cauliflower if you like and you can mix some breadcrumbs with the cheese if you like some crunch.
1 head of cauliflower as white as you can find.
2 tablespoons butter
2 tablespoons flour
2 cups milk
grated cheese, lots if you are bad like us
ground pepper
Trim the cauliflower into little servings about the size of a mandarin, and steam lightly.
Melt the butter in a saucepan and stir in the flour for about a minute till well mixed and the flour cooked.
With a balloon whisk, stir in the milk and keep stirring till sauce thickens and boils.
Turn off and mix in a good handful of grated cheese and some pepper. Some cayenne is nice here too if you like it spicy.
Put the cauliflower into a greased pyrex dish and pour over the sauce.
Sprinkle top with more grated cheese and bake in a moderate oven about 30 minutes till golden and luscious.
You can mix some broccoli in with the cauliflower if you like and you can mix some breadcrumbs with the cheese if you like some crunch.
Gozlemes
Normally I don't eat yohurt. These are the exception. Seriously good.
200g plain yoghurt
pinch salt
250g self raising flour
100g baby spinach
200g feta cheese
salt and pepper
olive oil
lemon wedges to serve if you want to be posh
Beat yoghurt and salt in a bowl till smooth. gradually add flour till you have a stiff dough.
Knead incorporating flout till soft and a bit sticky.
Put in a bowl, cover leave aside for about 30 minutes.
Divide into 4, roll each piece to 20 -25cm circle.
Place spinach and fetta over half of each circle and close over seal edges with a fork.
Preheat BBQ or frypan, spray or brush each gozleme with oil, then fry till base is golden, turn and fry other side till golden.
Devour!
You could use other fillings too, sort of like a turkish jaffle!
200g plain yoghurt
pinch salt
250g self raising flour
100g baby spinach
200g feta cheese
salt and pepper
olive oil
lemon wedges to serve if you want to be posh
Beat yoghurt and salt in a bowl till smooth. gradually add flour till you have a stiff dough.
Knead incorporating flout till soft and a bit sticky.
Put in a bowl, cover leave aside for about 30 minutes.
Divide into 4, roll each piece to 20 -25cm circle.
Place spinach and fetta over half of each circle and close over seal edges with a fork.
Preheat BBQ or frypan, spray or brush each gozleme with oil, then fry till base is golden, turn and fry other side till golden.
Devour!
You could use other fillings too, sort of like a turkish jaffle!
Macaroni Cheese
One of my childhood favourites Mum made on Sunday night sometimes. I started making it again to show Son 17 there were better options than Easymac sachets at $1.50 each.
2 cups pasta I use spirals.
2 cups milk
2 tablespoons butter
2 tablespoons flour
2 cups grated cheese
1 cup breadcrumbs
Boil pasta for 10 minutes, drain set aside.
Melt butter in saucepan, add flour, stir for a minute till blended and to cook flour.
Using a balloon whisk, add milk and keep whisking till sauce boils and thickens.
Add half the cheese and some ground pepper if you like.
Stir in the cooked pasta till all mixed.
Pour this lot into a greased pyrex dish.
Mix the remaining cheese and breadcrumbs together, spread over the top.
Bake at 160 degrees till top melted and golden.
Makes 4 serves that are much better for you and taste way better than easymac. Also can be made easier than driving to the shops, parking trudging into woolies, and queueing up to pay. Most people have what they need laying around in the cupboard.
Also by adding some stir fried veges such as onion, carrot, celery, frozen peas and or corn with a can of tuna, you have a Tuna Pasta Bake. Any meat such as ham, bacon, leftover chicken, sausages etc. Be adventurous.
2 cups pasta I use spirals.
2 cups milk
2 tablespoons butter
2 tablespoons flour
2 cups grated cheese
1 cup breadcrumbs
Boil pasta for 10 minutes, drain set aside.
Melt butter in saucepan, add flour, stir for a minute till blended and to cook flour.
Using a balloon whisk, add milk and keep whisking till sauce boils and thickens.
Add half the cheese and some ground pepper if you like.
Stir in the cooked pasta till all mixed.
Pour this lot into a greased pyrex dish.
Mix the remaining cheese and breadcrumbs together, spread over the top.
Bake at 160 degrees till top melted and golden.
Makes 4 serves that are much better for you and taste way better than easymac. Also can be made easier than driving to the shops, parking trudging into woolies, and queueing up to pay. Most people have what they need laying around in the cupboard.
Also by adding some stir fried veges such as onion, carrot, celery, frozen peas and or corn with a can of tuna, you have a Tuna Pasta Bake. Any meat such as ham, bacon, leftover chicken, sausages etc. Be adventurous.
Thursday, 28 May 2009
Spanish Omelette
Last night I forgot to get meat out of the freezer for dinner, so made this Spanish Omelette up as I went along. It was a big hit with the KISA so I thought I had better get it down before I forget what I did. Feel free to try it. I knew I needed eggs and potatoes, the rest was what we had available.
slosh of olive oil
1 onion, chopped finely
1/2 red cap that was lying in the fridge getting soft. You can use a fresh one though. Chopped.
2 tsp chopped garlic from the jar.
Fresh would be better.
3 small potatoes, chopped, leave skin on it's better for you.
2 - 3 teaspoons mexican seasoning *
3/4 cup of frozen peas
2 roma tomatoes, chopped
6 eggs, beaten.
about a cup of grated cheese or two large handfuls.
Heat the olive oil in a frypan (non stick if you can), fry the chopped onion, capsicum and potatoes, stiring regularly till potato is mostly cooked.
Add the garlic and the mexican seasoning and stir for another minute.
Add the frozen peas and tomatoes and stir fry til the tomatoes soften.
Add the eggs and cook gently till it is set around the edges.
Sprinkle with the cheese and put the frypan under a hot grill to cook and brown the top.
I sprinkled some cayenne pepper over the top too, because we love that stuff. But you don't have to.
When it is set and nicely browned, cut up into quarters and serve.
If you are a good housekeeper, you will add a salad and some crusty home made bread. If you are like me you will plonk it on a plate as is. Lotsa veggies already in it, right? It was yum..
*Mexican Seasoning. If you don't have this you can make it or just had chilli or not if you prefer.
1 heaped tablespoon ground cumin
2 teaspoons sugar
1 teaspoon salt
1 teaspoon oregano
1 tablespoon chilli powder or flakes
Mix it up, store in a jar and use in chillis, burrito mix or spanish omelette!
(receipe from Enjoy! by Sophie Gray)
Satay Chicken (or anything else)
This recipe is adapted from one of Dana Carpender's low carb ones. This recipe is still regularly made long after KISA and I discarded the low carb diet because it is just so damn nice! I have made it with tofu instead of chicken in the past and last night made it with 3 or 4 cups mixed veges instead of meat. It says it serves 4 but it is very moreish so 2 is more like it! I use less meat than the 500g as I just know we will scoff the lot. I have been known to lick the frypan during clean up time.
Serves 4
500g chicken thigh fillets, sliced
1 onion, sliced
1 tablespoon oil
3 cloves garlic
1 teaspoon crushed ginger
2 teaspoons curry powder
1/2 cup chicken stock
2 teaspoons lemon or lime juice
2 teaspoons soya sauce
2 teaspoons sweet chilli sauce
3 tablespoons peanut butter (I am a bit loosey goosey with this measurement as peanut butter is my major vice. If you put in too much - and it can happen - add more stock to thin it out a bit)
Stir fry onion in oil until soft, then add curry powder and 2 cloves of garlic, fry for a minute, add chicken and stir fry until juices run and chicken is mostly cooked. In a jug place all other ingredients, and add to mix, stir till peanut butter melts. Simmer on low for 5 minutes or until chicken is cooked. Stir over rice or fried cabbage. Don't serve when Son 17 is around.
Serves 4
500g chicken thigh fillets, sliced
1 onion, sliced
1 tablespoon oil
3 cloves garlic
1 teaspoon crushed ginger
2 teaspoons curry powder
1/2 cup chicken stock
2 teaspoons lemon or lime juice
2 teaspoons soya sauce
2 teaspoons sweet chilli sauce
3 tablespoons peanut butter (I am a bit loosey goosey with this measurement as peanut butter is my major vice. If you put in too much - and it can happen - add more stock to thin it out a bit)
Stir fry onion in oil until soft, then add curry powder and 2 cloves of garlic, fry for a minute, add chicken and stir fry until juices run and chicken is mostly cooked. In a jug place all other ingredients, and add to mix, stir till peanut butter melts. Simmer on low for 5 minutes or until chicken is cooked. Stir over rice or fried cabbage. Don't serve when Son 17 is around.
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