Vegetables
Polenta Pumpkin Chips
A fantastic recipe when you have left over pumpkin! Ingredients – Polenta Chips Olive oil or vegetable oil, for brushing and deep-frying 750ml (3 cups) vegetable stock 250g (2 cups) coarsely grated pumpkin (or winter squash) 250g (1 2/3 cups) polenta 30g unsalted butter, chopped 35g (1/3 cup) finely grated parmesan cheese 1 […]
Rustic Ricotta Zucchini Galette
A galette is a term used in French cuisine to describe a flat round or freeform rustic cake made of pastry dough or bread. This is a great recipe if you have left over vegetables! Prep time 40mins Cook time 40mins FOR THE PASTRY 2 cups plain flour 1 1/ 2 teaspoon salt 200g chilled unsalted butter, cubed […]
Roasted Eggplant Dip
Roasted Eggplant Dip Ingredients (serves 6-8) 1 large (700g) eggplant (aubergine) 2-3 garlic cloves, skin on 2-3 tablespoons lemon juice 2 tablespoons tahini (sesame seed paste) 1 1/2 tablespoons extra-virgin olive oil 3 green onions, finely chopped 1 tablespoon chopped flat leaf parsley, to garnish Generous pinch paprika, to serve (optional) Method […]
Vanilla yoghourt & vegetables? Not such a strange combination in these savoury muffins
On ABC NSW radio (www.abc.net.au) This is a recipe I did combining lots of vegies and Jalna Vanilla Yoghourt. (For more yoghourt recipes go to www.jalna.com.au). You can really use whatever vegies you want but in these savoury muffins it is a combination of diced roasted pumpkin, corn, red capsicum and grated zucchini. […]
Eggplant – a vegetable or fruit?
On ABC NSW radio EGGPLANT – a vegetable or fruit Eggplants, like tomatoes, are thought of as a vegetable, but are technically a fruit. Eggplants, also known as aubergine or brinjal (Solanum melongena) are a member of the nightshade family and are related to potatoes and tomatoes. Buying & storing Choose eggplants with firm flesh […]
