Mediterranean Wood Fired Oven
Don Hancey is one of Australia's most dynamic and innovative chefs with a real passion for fresh local produce. When you look at all the fresh ingredients, it is not difficult to get enthusiastic. Don is going to cook up a Mediterranean feast of ... [... more]
Garden Gurus |
Mediterranean Mixed Salad
To prepare the dressing, bring a small amount of water to the boil, add the tofu and boil for 5 minutes. Blend with the pickle water and oil, to your chosen consistency. Pickled or olive water (amount as desired) Mix the salad ingredients in a ... [... more]
International Vegetarian Union |
Mediterranean Eggplant Pasta
Chop eggplant in little cubes, cut pepper in small stripes, olives in thin slices and garlic clove in 2 o 3 pieces. Pour olive oil in a saucepan (a Teflon wok is the best), add garlic, eggplant, bell pepper, black olives, salt, cumin and ... [... more]
International Vegetarian Union |
Mediterranean Cooking, Revised Edition
Just like everything else I've tried from Kay, it was so good, I had to include it in my food page recipe collection. I made a triple recipe for the wake and was surprised at how little it was.] Broccoli rabe, dandelion leaves, mustard greens, ... [... more]
International Vegetarian Union |
Mediterranean Potato-Stuffed Onions
In 9 X 13-inch foil pan place onions upright; brush with oil. Place pan on center of cooking grate uncovered; cook onions 1 1/4 hours or until centers are tender. Meanwhile, in 9 X 13-inch foil pan place potatoes; cover tightly with heavy-duty ... [... more]
International Vegetarian Union |
Mediterranean Pasta Bake
Preheat oven to 180°C. Bring a large pot of salted water to the boil and cook pasta according to packet instructions. Drain and set aside. In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic. Cook for 3 minutes and stir in ... [... more]
Australian Womens Weekly |
Mediterranean Lamb - TROY CASSAR-DALEY
Smear the lamb with mustard and panfry until sealed (med-rare). Rest the meat. Turkish bread layer slices of lamb, eggplant and spoon yoghurt on top. (Garnish) Serve with roasted potatoes (cubed) & cooked in Rosemary/garlic oil Small tub plain ... [... more]
Australian Womens Weekly |
BBQ mediterranean vegetables with a fresh tomato, lemon ...
Pre-heat barbeque to a medium-high heat. Brush barbecue with rosemary and 3-4 ripe juicy roma tomatoes or vine ripened salad tomatoes, blanched, peeled, seeded and roughly chopped olive oil. Toss or drizzle vegetables with olive oil. Season. Cook ... [... more]
Australian Womens Weekly |
Mediterranean vegetable and goats cheese tart
Heat the olive oil in a medium pan and cook the onion and eggplant until lightly golden. Add the zucchini, capsicum, and garlic and continue to cook for 5 minutes. Stir in tomatoes and olives and season well. Simmer gently for 2 minutes. Preheat ... [... more]
Australian Womens Weekly |
Mediterranean Muffuletta
The following is for a 1 lb. round loaf, so increase the veggies accordingly. Combine the dressing ingredients and whisk together throughly. Slices should be about 1/4" thick and the skin should be left on for easier broiling. Arrange slices in a ... [... more]
International Vegetarian Union |
Grilled Mediterranean Vegetables with Couscous
Preheat grill. Brush both sides of eggplants, squash, and bell peppers with garlic oil. Cover and let stand until liquid is absorbed, about 5 minutes. Spoon couscous onto 4 serving plates and top with grilled vegetables. NOTES: *If garlic infused ... [... more]
International Vegetarian Union |
Mediterranean Burgers
Combine all of the rissole ingredients in a bowl. Shape into 4 large flat rissoles. Heat a non-stick pan or char-grill pan over a medium high heat. Brush eggplant with oil and season. Grill or fry for 2 minutes on each side or until golden and ... [... more]
Australian Womens Weekly |
