List of our favourite recipes
POTATOES
Soupy Spuds ( my girls love this)
Can use this with potatoes, or pumpkin or both together, carrots make a welcome difference too.
2 potatoes per person and one tin of maggi vegetable and chicken soup
Place sliced potatoes in a shallow dish, pour the tin of soup over them, cover and place in a microwave for ten minutes or more if needed. Serve hot.
Do not cook in the oven as the potatoes goes crispy and the mocrowave keeps in soft to eat. You can sprinkle cheese on top but I don't always.
Scalloped Potatoes
(Serves four as an accompaniment)
1 medium potato per person.
Grated cheese
Mixed herbs
1 egg
1 cup of milk
Preheat oven to 180degC.
Grease an ovenproof dish. Peel and finely slice the potatoes.
Place layers of potato, grated cheese and a pinch of herbs in the dish, repeating the layers until all the potato is used up or the dish is full.
Mix the egg and milk and pour slowly over the potato layers.
Top with some more grated cheese.
Bake for 90 minutes.
Potatoes with Rosemary and Garlic
1-2 tsp olive oil
1 potato per person
2 cloves garlic, chopped
fresh rosemary
Preheat the oven to 220degC.
Pour the oil into a roasting pan and put it in the oven to hear.
Scrub the potatoes and cut into chunks.
Place them in a shallow bowl and sprinkle the garlic over.
When the oil is hot, add the potatoes and toss them until well coated.
Snip the rosemary into small sprigs and sprinkle onto the potatoes.
Roast for 30mins until crisp and golden, turning them occasionally.
Potato or Pumpkin Mash
1 medium onion, finely chopped
2Tsp olive oil
Half tsp each minced garlic and ginger
350g of potatoes or pumpkin (or a mix of both)
Three-quarters of a cup of water
Salt to taste
Heat onion in a pot with the oil, garlic and ginger while you peel and halve the potatoes, or cut pumpkin pieces lenthways.
Cut in 5mm slices and boil in the salted water (lid on) for about 7mins until soft.
The water should have evaporated when vegetables are cooked.
Mash or puree pumpkin or potato, adding salt to taste.
CABBAGE
Sweet and Sour Red Cabbage
(serves 6-10 as a side dish)
1 onion sliced
3tsp butter
1 red cabbage, shredded
175ml wine vinegar or cider vinegar
4tsp sugar
2tsp brown sugar
1 tsp salt
half tsp black pepper
6 cloves garlic, crushed
1 bay leaf
2tsp lemon juice
1 tsp treacle or golden syrup
Soften the onion in 2tsp of the butter in a large saucepan over a gentle heat, or microwave on 100 per cent for 2mins.
Stir in the cabbage, cover, and cook gently for about 10 mins or until the cabbage is soft. Alternatively, cover with clingfilm and microwave on 100 per cent for 8mins.
Combine the vinegar, sugars, salt and pepper, garlic, and bay leaf.
Pour over the cabbage and cook for another 10-15 mins (or microwave for a further 8 minutes).
Combine the lemon juice, treacle and remaining butter and stir through the cabbage. Reheat and serve.
GREENS (various)
Steamed Greens with Honey Dressing (serves six as an accompaniment)
5-6 cups of mixed green vegetables (eg broccoli, beans, cauliflower, cabbage, courgettes, capsicums, etc)
Dressing:
2tsp vinegar
2tsp honey
1 tsp oil
1 tsp soy sauce
1 clove garlic
1 tsp chopped fresh ginger (optional)
Chop vegies into bite-sized pieces. Steam for 6-8 mins or until cooked but still firm to the bite.
Mix the dressing ingredients together in a saucepan. Warm and pour over the vegetables before serving.
Modern Shepherds pie
Like a vegeterian Shepherds pie.
This is a very tasty and economical version of an old favourite, you could add or change some of the vegetables to suit what you have available or in season.
4 medium (700g) mashing or general purpose potatoes, peeled and cut into chunks.
½ cup milk
½ cup grated tasty cheese
1 Tbsp oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
1 cup cauliflower florets
420g can mild chilli beans (optional)
¼ tsp dried mixed herbs or cumin seeds
Freshly ground black pepper
Cook the potatoes in boiling water for 15 minutes or until tender, drain.
Pour the milk over the potatoes and mash until smooth.
Meanwhile heat the oil, add the onion, garlic, celery, leek, carrot and cauliflower.
Saute gently for 10 minutes. If the pan dries out too much, add a little water rather than more oil.
Add the chilli beans and herbs.
Spoon the beans and/or vegetable mixture into an ovenproof dish and top Bake at 180°C for 20 minutes until the topping is golden brown. Serves 4.
Broccoli and Cauliflower Bake
This is like a quiche. It is a favourite with the kids too. Its also great for leftover veges.
One cup of cooked cauliflower
One cup of cooked broccoli
One cup cooked potato
One cup booked onion
One cup mixed veges, optional (frozen Watties or similar)
Half a cup of grated cheese
6 eggs
3 cups of trim milk
Spray baking dish with oil spray to stop it sticking.
Place the vegetables and cheese in a shallow baking dish, then mix egg and milk seperate in another bowl.
Pour the egg mixture over the veges in the dish.
Place in oven and cook for 20-30 mins, in moderate oven 180°c.
Serves 4-6 for dinner or else you can cut into small pieces for a nibbles platter.
BEETROOT , FROM DAWN
Peel and cube the beetroot and put a splash of water in the dish with it. You can also add finely sliced onion if you like. Cover with cling wrap. Microwave till tender. When ready simply sprinkle with some lovely olive oil, balsamic vinegar, and freshly ground pepper…....Or, peel your beetroot, cut crosses into it to allow the centres to cook more evenly. Add a splash of water to help steaming, cover with cling wrap. Then place in microwave till cooked. Mix some sour cream and horseradish sauce together and put a spoonful into the cross of each beetroot, sprinkle with chopped chives…... (Or be lazy and just throw beetroot in the roasting dish with your potatoes and pumpkin.)
MORE RECIPIES
For more recipies see www.vegetables.co.nz
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