Categories
Rice Vegetables and Salads

Curried Rice Salad

Curried Rice Salad
Ingredients
  • 375 g long grain rice
  • 2 teaspoons curry powder
  • 8 shallots
  • ½ cup french dressing
  • 1 green capsicum
  • salt
  • 60 g toasted slivered almonds
  • handful of sultanas
Instructions
  1. Cook rice as you would normally until tender, then drain and cool. Chop the shallots and cut capsicum into thin strips. Add shallots, capsicum, sultanas and almonds to the rice. Mix the curry powder with the french dressing and add to the rice mixture. Season to taste with salt and toss well.
  2. Total time: 30 min

 

Categories
Vegetables and Salads

Creamy potato bake

Creamy potato bake
Ingredients
  • Potatoes
  • shredded cheese
  • cream
  • parmesan
Instructions
  1. First cut potatoes, (one each) then put one layer down on the top put a handful of shredded cheese then drizzle some cream on with salt and pepper. Repeat until you are at the top then after add parmesan cheese! Bake until golden!

 

Categories
Vegetables and Salads

Cranberry Pecan Couscous Salad in Lemon

Cranberry Pecan Couscous Salad in Lemon
Tangy, crimson-colored dried cranberries and toasted pecans are a dynamic combination in this special salad. If you plan to make it more than 2 hours in advance, hold back on adding the cucumbers until serving time so they will retain their special crunch.
Ingredients
  • 1 cup shelled pecans
  • 1½ cups couscous
  • 1 cup dried cranberries
  • ½ teaspoon turmeric
  • 2 cups boiling water
  • 1 cup thawed frozen peas
  • 3 shallots, very thinly sliced
  • 2 medium cucumbers, peeled, seeded, and diced
  • ¼ cup shredded fresh basil
Lemon Dressing Ingredients:
  • Zest of 1 lemon
  • ⅓ cup lemon juice
  • 3 garlic cloves, minced
  • 1 /2 teaspoon salt
  • Freshly ground black pepper
  • ⅓ cup olive oil
Instructions
  1. Preheat oven to 175 celcius. Toast pecans in a shallow pan until fragrant, approximately 5-7 minutes. Set aside. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove cover and fluff the couscous with a fork. Cover again and let sit 5 more minutes. Stir in the pecans, peas, shallots, cucumbers, and basil.
  2. Combine e dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the couscous mixture and stir. Let the salad sit at least 1 hour before serving to allow the flavours to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving.
  3. Tip: If salad is prepared more than an hour ahead of serving, wait to add cucumbers until serving time.
  4. Total time: 1 hour 45 min

 

Categories
Vegetables and Salads

Coleslaw

Coleslaw
Author:
Ingredients
  • 100g white cabbage finely shredded
  • 25g sultanas
  • ¼ tsp ground mustard
  • 1 carrot grated
  • 1 small onion
  • Mayonaisse
Instructions
  1. Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled.
  2. Total time: 10 min

 

Categories
Vegetables and Salads

Cheesy Potato Hotpot

Cheesy Potato Hotpot
Ingredients
  • 4 Large potatoes
  • 1 large onion
  • 1½ cups grated cheese
  • ¼ cup chicken stock
  • Butter to taste for top
  • Paprika
Instructions
  1. Peel and slice potatoes and onions. Grease a casserole dish and layer the potato, onion and cheese in it. Pour over the stock and dot with butter. Sprinkle paprika on top. Cover the casserole and bake in a moderate oven for one hour, take the lid off for the last 15 minutes.
  2. Total time: 1 hour 30 min

 

Categories
Bbq Vegetables and Salads

BBQ Vegetables

BBQ Vegetables
Ingredients
  • 2 eggplants
  • 2 red capsicums
  • 2 tomatoes
  • 2 zucchini
  • 2 spoons olive oil
  • salt & pepper.
Instructions
  1. Cut cleaned vegetables in diagonal slices, add olive oil, grill lightly on BBQ. Season with salt and pepper, place on serving dish over salad and sprinkle with lime juice. Nice served with grilled garlic bread.
  2. Total time: 20 min

 

Categories
Vegetables and Salads

Asparagus in Lemon Garlic Dressing

Asparagus in Lemon Garlic Dressing
Ingredients
  • 2 tablespoons nonfat or low-fat sour cream
  • 1 tablespoon low-fat buttermilk or skim milk
  • 1 clove garlic, minced
  • 1 teaspoon grated lemon peel
  • 24 fresh asparagus spears, woody bases snapped off and discarded
  • Poppy seeds (optional)
Instructions
  1. In a small bowl, combine garlic, buttermilk, sour cream and lemon peel. Cover and chill until ready to serve. Cook asparagus in boiling water for 5 minutes, or until crisp-tender. Drain. Rinse with cold water and drain again. Cover and chill until serving time. Toss asparagus with garlic mixture. Sprinkle lightly with poppy seeds, if desired.
  2. Total time: 15 mins

 

Categories
Soup Vegetables and Salads

Apple Squash Soup

Apple Squash Soup
Ingredients
  • 1 Tbsp. olive oil
  • ½ small onion
  • 2 cloves garlic
  • ½ inch piece of ginger
  • 2 cloves garlic
  • ½ tsp. cumin
  • ½ tsp. coriander
  • ½ tsp. dry mustard
  • ¼ tsp. cinnamon
  • 1 tsp. salt
  • 6 medium button squash
  • 1 medium steamed potato
  • 1 large apple
  • 4 cups leftover water from steaming vegetables or plain water
  • 1 Tbsp. lemon juice
Instructions
  1. Chop onion and garlic. Combine oil, cumin, coriander, mustard, cinnamon, salt, and cayenne in soup pot. Sauté onion and garlic until soft, stirring often. Peel ginger. Place in blender with 1 Tbsp. water and blend. Add blended ginger to soup. Cut button squash into 1" pieces. Quarter potato and apple, removing core and seeds from the apple. Chop squash in food processor or blender. Add potato and apple to blender. Use small amounts of liquid to keep blade moving. Add remaining liquid, a little at a time, working the machine until a soup-like consistency is achieved. Transfer soup to pot. Warm to just simmering. Stir occasionally. Add lemon juice. Adjust seasoning to taste by using salt and cayenne. Garnish with chopped coriander.
  2. Total time: 40 min

 

Categories
Soup Vegetables and Salads

Celery Soup

Celery Soup
Ingredients
  • ½ large head of celery
  • 2½ cups milk
  • 2½ cups water
  • 30g butter
  • ¾ teaspoon salt
  • pepper
  • 1 tablespoon sago
Instructions
  1. Chop celery into small pieces. Simmer in water and salt until nearly tender, about 20 minutes. Soak sago in the milk. Add to the celery with the butter and simmer until sago is clear, about 15 minutes. Add pepper to taste and adjust seasoning. Makes about 5 cups.

 

Categories
Sauces and Dressings Vegetables and Salads

Guacomole

Guacomole
Ingredients
  • 1 big avocado or 2 small ones
  • 1 tablespoon lemon juice
  • 1 small onion, chopped fine
  • Half a clove of crushed garlic
  • 1 small tomato chopped
  • 2 hot chilis (or to taste)
  • 1 teaspoon worchestershire sauce
  • 1 tablespoon mayonnaise
  • ¼ teaspoon cayenne
Instructions
  1. Mash the avocado with a fork and blend the lemon juice through it. Add the onion, tomatoes, chillies and garlic. Mix through the sauce, mayonnaise and pepper with salt to taste. Cover with plastic wrap and refrigerate until ready to use.