Vegetables and Salads

Stuffed Capsicums


Stuffed Capsicums
  • 3 red capsicums
  • 440g can black beans, drained and rinsed
  • 1 cup corn
  • 1 cup cooked rice
  • ½ cup onions, finely chopped
  • 1½ tsp. cumin
  • 30g light cheddar cheese, grated
  • 30g gouda cheese, grated
  • 2 cloves garlic, minced
  • 1 tsp. coriander
  • ¼ cup water
  • nonstick cooking spray
  1. Preheat oven to 175 Celsius. Spray 20 x 30cm pan with nonstick cooking spray. Cut peppers in half lengthwise and remove seeds. Combine remaining ingredients minus cheese. Fill peppers with bean mixture until half full and place in pan. Pour ¼ cup water in bottom of pan. Cover with foil and bake for 30 minutes. Remove foil and sprinkle each half with cheese. Bake uncovered for 5 minutes or until cheese is melted.
  2. Can be served with steamed veggies, a salad, or baked potato.
  3. Total time: 50 min


Vegetables and Salads

Three Bean Salad

Three Bean Salad
  • 1 can red kidney beans
  • 1 can butter beans
  • 1 can green beans ⅓ cup olive oil
  • 1 sm red onion thinly sliced
  • ½ tsp dry mustard
  • 1 sm red capsicum thinly sliced
  • 1 tsp dry basil leaves
  • 2 tbsp soft brown sugar
  • 3 tbsp white vinegar
  1. Drain beans and combine with red onion and capsicum. In a smal screw top jar, combine remaining ingredients and shake vigorously. Pour over salad and toss lightly.
  2. Total time: 10 min


Vegetables and Salads Vegetarian

Stuffed Eggplant

Stuffed Eggplant
  • 1 cup Rice
  • 1 medium Eggplant
  • ¼ cup Oil
  • 1 Tomato, diced
  • 1 Green capsicum, diced
  • 1 sm Onion, finely chopped
  • 1 Garlic clove, crushed
  • Salt and Pepper to taste
  • ¼ tablespoon Basil
  • 2 tablespoon Butter
  1. Cook the rice. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a ½" (1 cm) shell. Dice the eggplant flesh. Place eggplant shells cut side down in a large pan with about ½" (1 cm) boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
  2. Heat oil and cook diced eggplant, tomatoes, capsicum, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
  3. Bake in a preheated, 180C oven about 35 minutes or until eggplant shells are tender. Makes two main dish servings.


Vegetables and Salads

Potato Cakes

Potato Cakes
  • ¼ cup self-raising flour
  • 1½ teaspoons salt
  • pinch pepper
  • 2 eggs
  • 1 small onion
  • 1 tablespoon chopped parsley
  • 500 g potatoes
  • 60 g butter
  1. Sift dry ingredients into a bowl.
  2. Beat eggs well and add to dry ingredients.
  3. Peel and grate onion. Add to mixture in bowl with parsley. Mix well.
  4. Wash, peel and grate potatoes.
  5. Put in cloth or absorbent paper and squeeze out excess liquid.
  6. Add potatoes to egg mixture and beat thoroughly with a wooden spoon.
  7. Heat butter in a frying pan.
  8. Spoon about 2 tablespoons batter into pan and flatten slightly with a spoon.
  9. Cook over medium heat until golden brown and crisp on one side.
  10. Turn carefully and brown on other side.
  11. Drain on absorbent paper.
  12. Total time: 30 min


Pastry Vegetables and Salads

Onion Flan

Onion Flan
  • 625g shortcrust pastry
  • 12 medium onions, chopped
  • 60g butter
  • 2 tablespoons oil
  • 1 tablespoon plain flour
  • 4 eggs
  • ¾ cup cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • good pinch nutmeg
  • 1 cup grated Swiss cheese
  • A little extra butter
  • parsley to garnish (optional)
  1. Line a lightly greased family Size flan with pastry. Prick well and bake in a moderately hot oven (200C) for 15 minutes. Meanwhile fry onions in the butter and oil over a low heat, stirring occasionally until tender but not brown, about half an hour. Sprinkle with flour, mix well and cook gently for 2 minutes. Cool slightly. In a mixing bowl beat the eggs with cream, salt, pepper and nutmeg. Gradually mix in the onions and half of the cheese. Adjust seasoning if necessary. Pour into partially baked pastry shell. Sprinkle on the rest of cheese and dot with a little butter. Bake in moderate oven (190C) for 25 to 30 minutes or until set and lightly browned. When cooked, place flan on top of a pudding basin. The removable base will quickly free the pastry shell from the sides of the flan. Garnish with parsley, if liked. Serve warm.
  2. Total time: 1 hour 20 min


Vegetables and Salads

Mums Potato Balls

Mums Potato Balls
  • 4-5 good size potatoes
  • 100 grams of bacon pieces
  • margarine or butter
  • 1 egg
  • bread crumbs
  • cream
  • oil [for deep frying]
  • 1tablespoon of milk
  1. Peel potatoes and boil until soft.
  2. Fry bacon pieces until golden.
  3. Drain potatoes put back into saucepan.
  4. Mash, add margarine and cream mash until creamy and smooth.
  5. Add bacon and mix together
  6. Cool,break egg into bowl add milk mix until fluffy.
  7. Take a handfull of potato and bacon, roll onto a ball dip into egg then roll into breadcrumbs refridgerate for 20 mins until set
  8. Heat oil for deep frying
  9. Cook until golden brown
  10. ** makes great side dish with meat, chicken and vegetables**


Pasta Vegetables and Salads

Macaroni Salad

Macaroni Salad
  • 250g macaroni
  • 1 red capsicum
  • 3 slicks celery
  • 4 shallots
  • 170 g can corn kernels
  • ⅓ cup french dressing
  1. Cook macaroni in boiling salted water for 15 to 20 minutes or until tender.
  2. Drain, rinse under cold running water, drain well and chill.
  3. Seed and chop red pepper, slice celery and chop shallots.
  4. Drain liquid from corn.
  5. Mix all ingredients in a salad bowl and toss well.
  6. Refrigerate until ready to serve. Just before serving toss again.
  7. Total time: 1 hour


Vegetables and Salads

German Potato Salad

German Potato Salad
  • 6 - 8 large potatoes
  • Mayonnaise
  • Gherkins chopped finely to taste
  • Onions chopped finely to taste
  • Bay leaves
  • pepper and salt
  1. Cook potatoes with bay leaves, cool and dice. In a large bowl, combine potatoes with mayonnaise, add gherkins and onions, add salt and pepper.
  2. Total time: 25 min


Vegetables and Salads

Fennel and Orange Salad

Fennel and Orange Salad
  • 4 tablespoons olive oil
  • 3 tablespoons orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon of light soy sauce
  • 1 teaspoon sesame oil
  • Lettuce leaves or mixed salad leaves
  • 1 fennel finely sliced
  • 2 oranges, peeled and segmented or sliced
  • 2 tablespoons mint leaves
  • Sea salt and ground black pepper to taste
  1. To make the dressing add olive oil, orange juice, lime juice, soy sauce, sesame oil, salt and pepper into a bowl and mix well. Marinade the fennel in the dressing for at least 1 hour.
  2. Put salad leaves into another bowl and top with fennel, then add the orange segments and mint. Drizzle your dressing over the salad and season.
  3. Total time: 1 hour 20 min


Eggs Vegetables and Salads

Eggs and Asparagus Au Gratin

Eggs and Asparagus Au Gratin
  • 30g butter
  • 2 cups grated tasty cheese
  • 1 tablespoon plain flour
  • 2 cups chopped, canned, asparagus, drained
  • 1½ cups milk
  • 4 hard boiled eggs
  • ½ teaspoon salt
  • ¼ cup dry breadcrumbs
  • ¼ teaspoon pepper
  • ¼ teaspoon dry mustard
  1. Butter a Pie Dish. Melt butter in a saucepan, add flour and cook a few minutes. Stir in the milk gradually and bring to the boil. Add seasonings and three quarters of the cheese. Stir until cheese melts. Arrange half the asparagus, eggs and sauce in layers in a Pie Dish. Repeat layers. Sprinkle remaining cheese and breadcrumbs on top. Bake in a moderate oven (180C) for 20 to 25 minutes, or until bubbling hot and top is golden brown.
  2. servings
  3. Total time: 40 min