Barbecued Portobello Mushrooms
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Preheat barbecue ... [... more]
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Vegetable quiche
To make the pastry, sift the flour and salt into a large bowl, add the butter and rub into the flour, using your fingertips, until the mixture resembles breadcrumbs. Sprinkle with 11/2 tablespoons of cold water and mix using a round-bladed knife. ... [... more]
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Yummy Pesto Mashed Potato
Peel and roughly chop the potatoes and place them into a saucepan with enough water to cover. Bring to a boil, and cook until tender; about 10 minutes. Drain, and mash with butter and milk to your desired consistency. Mix in pesto, and serve. a ... [... more]
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Balsamic baked tomatoes with parmesan crumbs
Preheat the oven to 200°C. Cut the tomatoes in half horizontally, then place them, cut side up, in an ovenproof baking dish large enough to hold them in a single layer. Sprinkle with the salt. Combine the breadcrumbs, Parmesan and oil in a small ... [... more]
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Apricot bread and butter pudding
Heat the milk with the lemon zest to just below boiling point. Remove the pan from the heat and leave to infuse. Preheat the oven to 180°C and lightly grease a 1.5-litre rectangular ovenproof dish. Butter the slices of bread and cut each slice ... [... more]
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Vegan Moroccan-Style Couscous
Heat oil in a large pot over medium high heat and gently fry onion until golden. Pour in vegetable stock and bring to the boil. Add the carrots, pumpkin and sweet potato, reduce heat to medium and simmer for 15 minutes. Reduce heat to low and add ... [... more]
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Vegetarian Spaghetti with Beans and Corn
Heat the olive oil in a large frying pan over medium heat and fry the onion until tender. Add the pasta sauce, black beans, kidney beans and corn, and mix well. Stir in the cumin, hot pepper sauce, salt and pepper. Simmer for 15 to 20 ... [... more]
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Baked stuffed zucchini
Preheat the oven to 190°C. Cut each zucchini in half lengthwise and scoop out the pulpy centre with a teaspoon, leaving a 1 cm thick shell. Roughly chop the pulp. Place the zucchini shells in a shallow baking dish, cover with foil and bake for 20 ... [... more]
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Barbecued Tandoori Chicken
In a medium bowl, mix curry powder, chillies, salt, ginger, paprika, cinnamon and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes. Brush cooking ... [... more]
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Zucchini Slice
Bake for 30-40 minutes or until golden brown. Preheat oven to 180 degrees C. Grease a medium sized casserole dish. Mix together zucchini, onion, ham and cheese. Add flour, oil and eggs and season to taste. 1 medium zucchini, grated 1 medium ... [... more]
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Asparagus and potato frittata
Heat the oil in a large frying pan over a moderate heat. Cook the potatoes for 7-8 minutes, tossing occasionally. Add the asparagus and 1/3 cup of water, sprinkle with salt, cover and steam for 10-12 minutes, or until the asparagus and potatoes ... [... more]
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Baked Lentils with Cheese
In a medium sized greased casserole dish, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic and stewed tomatoes. Bake uncovered in the preheated oven for 30 minutes. Remove ... [... more]
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