Potted Inspiration - Garden Guru Vegetable Seedlings
They have been treated with a water resistant sealant to reduce moisture absorption so it helps to save water and reduce plant stress, by stopping water from soaking into the pot. Vegetables can be as effective as any ornamental foliage or ... [... more]
Garden Gurus |
Vegetable Curry 2
1. In saucepand, melt butter with oil over medium heat; cook apple, garlic, curry powder and fennugreek, stirring, for 30 seconds. Stir in flour; cook for 30 seconds. Blend in stock and apple juice; cook, stirring, until thickened. 2. Add ... [... more]
International Vegetarian Union |
Vegetable and feta freeform tarts
Place eggplant in sieve or coriander; sprinkle all over with salt, then stand sieve over sink or large bowl for 15 minutes. Rinse eggplant well under cold running water, drain; pat dry with absorbent paper. Heat oil in large non-stick frying pan; ... [... more]
Australian Womens Weekly |
Root vegetable salad
Heat 2 tablespoons of the oil in a large sauté pan; add pumpkin, carrots, parsnips and onion and sauté 5 minutes until starting to caramelise and brown slightly. Combine sautéed vegetables with beetroot, garlic, remaining oil, salt [... more]
Australian Womens Weekly |
Asian vegetable names
Asian vegetables can have different names in different states, vary between retailers and be spelled in all sorts of ways. This causes confusion among growers, wholesalers, retailers and consumers. When consumers don't know if pak choy is the ... [... more]
Australian Womens Weekly |
Ceylon Vegetable Curry
Keeps well a couple of days in the fridge, and freezes well too. Great with rice or green salad. Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips Marmelade or apricot jam, 1/2 to 1 cup (whatever you like the taste ... [... more]
International Vegetarian Union |
Vegetable purees
Recommended for babies & toddlers aged 12-24 months. All purees make 1 cup (12 tablespoons) INGREDIENTS When puréeing vegetables, you can add breast milk, formula or water to achieve desired consistency. 250g cauliflower: Trim stem and cut [... more]
Australian Womens Weekly |
Spring Vegetable Omelette
Cook over a high heat until the water again returns to the boil. Beat the eggs, extra water and stock powder in a large bowl until the yolks and whites are combined. Cook until the eggs are set but the top is still moist and the base is golden brown. [... more]
Nestlé |
Vegetable Garden Risotto
Risotto is an Italian rice dish, that literally means 'little rice'. In Italy, risottos are eaten almost as often as pasta. Making a risotto is very easy and children will also love to join in. The key ingredient in a risotto is Arborio rice. ... [... more]
Nutrition Australia |
Salmon with warm vegetable salad
Cut the kernels from the corn cob. Heat remaining olive oil in a large frying pan. Add the corn, carrot and peas; cook, stirring, until tender. Add asparagus and tomato, cook, stirring, until just tender. Add spinach and beetroot, toss gently to ... [... more]
Australian Womens Weekly |
Vegetable Frittata
Frittata is the Italian farmer's version of a French omelette. It is quick and easy to prepare and a great way of using up odd vegetables. Serve with a crisp salad for a light meal. Heat margarine in a non-stick frypan and cook onion, zucchini, ... [... more]
Nutrition Australia |
Vegetable Fritters
Mix carrot, potato, zucchini, eggs, flour, parsley, chives, nutmeg and pepper in a bowl. Heat teaspoon of oil in a non stick frypan and add tablespoonfuls of mixture to pan. Flatten mixture slightly and cook 4-5 minutes each side or until golden ... [... more]
Nutrition Australia |
