| VEGETABLE DISHES Creamy Beans 440gm can sliced beans or 2 cups cooked beans 1/2 cup cream of mushroom soup 1/4 cup milk Drain beans and place in a oven proof dish. Combine soup and milk and pour over top of beans. Topping 15gm butter melted 1/4 cup dry breadcrumbs 2 tablespoons grated cheese Mix well and crumble over the top of the beans and sauce. Bake in moderate oven 20 minutes or till golden brown. If you want to be really wicked try a small tin of mushrooms in butter sauce blended with 1 cup of cream. Delicious either way. Tasty Spinach 1 bunch of english spinach 1 large onion sliced 1 small tomato finely chopped 1 teaspoon garam masala salt & pepper to taste 30gm butter Wash and roughly chop spinach. Melt butter in pan and add onion. Fry till brown. Add spinach, garam masala and salt & pepper. Cover and cook 5 minutes. Add tomato, cover and cook a further 3 minutes. Serve with pieces of flat bread. Corn Fritters 1 cup creamed corn 1 teaspoon baking powder 2 eggs 1/4 cup grated cheese salt & pepper 6 tablespoons flour 25gm butter 2 tablespoons oil Beat eggs with salt & pepper. Beat in flour & baking powder, then stir through creamed corn and cheese. Heat butter and oil in a fry pan. Drop spoonfuls of mixture into pan and cook till golden brown on both sides. Drain on kitchen paper and serve. Potato Bake 4 medium potatoes 1 x 375ml carton sour cream 1 small onion finely chopped 1/2 teaspoon crushed garlic 1 rasher bacon finely chopped 1/4 cup milk salt & pepper Peel and slice potatoes. In a casserole dish with a lid, arrange 1/3 of potato. Top with 1/3 onion and a sprinkle of salt & pepper. Repeat with remaining ingredients. In a jug mix the sour cream, milk and onion beat till smooth. Pour over the top of potatoes layers. Bake in oven 170C with lid on for 2 hours. Vegetable Pie Base 1 cup rice 1 egg 1/2 teaspoon tumeric Filling 60 gm butter 1 cup milk 1 teaspoon crushed garlic 1/2 teaspoon oregano 1 onion peeled & chopped 1 small egg plant 250 gm zucchini sliced 3 eggs 125 gm mushrooms sliced 150 gm mozzarella slices 1 small red capsicum sliced 15 gm butter extra 2 tablespoons flour paprika 1 cuphot milk salt & pepper 125 gm fetta Cut eggplant into 2.5cm cubes sprinkle with salt and leave stand 30 minutes. Rinse under cold water, and drain well. Cook rice with tumeric till tender. Drain well. Cool slightly then add lightly beaten egg. Press mixture over base and sides of greased 23cm(9") pie plate. Melt butter in pan add garlic and onion saute till brown. Add vegetables and stir fry till tender. Remove all vegetables and put extra butter in pan to melt. Add flour and cook 1 minute. Gradually whisk in hot milk. Stir until milk boils and thickens.Add oregano salt & pepper and crumbled fetta. Stir till cheese melts. Remove from heat and cool slightly. Add lightly beaten eggs and mix well. Carefully popu mixture into rice base, arrange mozzarella slices over top and sprinkle with paprika. Bake moderate oven 30 minutes or till pie is set and cheese brown. Vegetable & Nut Terrine 450gm broccoli cut into small pieces 225gm cooked chestnuts roughly chopped 1 large carrot diced 3/4 cup corn kernels 1 cup fresh wholemeal bread crumbs 4 tablespoons low fat yogurt 2 tablespoons parmesan cheese finely grated 1/4 teaspoon each salt, pepper, nutmeg 2 eggs beaten Line a 900gm (2lb) loaf tin with baking paper. Blanch broccoli for 4 minutes then drain. Blanch carrots and corn for 4 minutes and drain. Put aside 1/4 of the smallest pieces of broccoli. Chop the rest finely. Mix together yogurt, breadcrumbs, parmesan and seasonings. Fold in finely chopped broccoli, reserved pieces, corn and carrot. Mix well then stir in beaten eggs. Spoon into prepared tin. Place in a deep roasting pan and pour in enough boiling water to come half way up the side of the loaf tin. Bake 25 minutes in moderate oven. Remove from oven and turn terrine onto tray. Slice and serve hot or chill then slice & serve cold. |
 |
 |
 |
|
|