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 […]

April 6, 2022 • Posted in: Recipes, Vegetables • No Comments

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 […]

June 11, 2010 • Tags: , , , , • Posted in: Radio, Dips, Vegetables • No Comments

Vanilla yoghourt & vegetables? Not such a strange combination in these savoury muffins

On ABC NSW radio ( This is a recipe I did combining lots of vegies and Jalna Vanilla Yoghourt. (For more yoghourt recipes go to     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 […]

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