Category: Vegetable

Recipes, Snack, Vegetable3 Comments

Esther’s Egg Free Crackers

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It fills two baking trays. Make 1 liter of vegetable pulp, what works really well is: tomato, red pepper, onions, zucchini. and add a good amount of spices: black pepper, oregano, chili, parsley, paprika Mix in 3 cups of seeds: sunflower, sesame, linseed. Let it sit for 1-2 hours so the seeds can soak up the liquid. Use baking paper on the baking trays otherwise it sticks and spread the paste evenly on the baking paper into a thin (not too thin) layer. Bake on low temperature 80-100° for 3-4 hours. Open the oven door every now and then to … Continue reading Esther’s Egg Free Crackers

Saucy, VegetableLeave a comment

Sally’s Confit Garlic

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An accompaniment for any table meal. 1/2 kilo garlic – peel garlic and leave cloves whole (or buy it already like this ) Place garlic in a medium saucepan. Add olive oil (enough to cover the garlic) add herbs, rosemary and thyme. Start to gently warm the oil. Gently warm it until garlic starts to turn golden brown. Use a very low temperature and keep checking it. Takes about 20-30mins. Keep moving the garlic around the saucepan. Let it cool and place in an airtight container. Use as an accompaniment, on salads, to marinate fish or meat, to make aioli … Continue reading Sally’s Confit Garlic

Chicken, Lamb, Recipes, Seafood, Soup, VegetableLeave a comment

The Last Melbourne Curry

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Sandra Dallimore and I went to the amazing Chin Chin last week – gorgeous Asian restaurant in Flinders Lane in Melbourne – and tried their Yellow Pumpkin & Aubergine Curry – we have experimented with our own version this evening and it was incredible – here it is! In a pestle & mortar, make a paste with: 2 x whole star anise 2 teaspoons coriander seeds 1 or 2 large garlic cloves 2 teaspoons dried red chili flakes Seeds from seven cardamon pods 2 teaspoons lemongrass 2 teaspoons turmeric Zest of one lime 5 thinly sliced kaffir lime leaves 2 … Continue reading The Last Melbourne Curry

Recipes, Vegetable2 Comments

Rachel’s Easy Pad Thai with Bean Vermicelli Noodles

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Ingredients: Serves 4 1 pack bean vermicelli noodles 20 ml (1tbs) peanut oil 2 cloves garlic, chopped 4 spring onions, sliced, plus extra to garnish 2 red chillies, seeded, chopped 150g green prawns, peeled, with tails on 40ml (2 tbs) fish sauce 2 teaspoons red curry paste 40ml (2 tbs) lime juice 2 eggs, lightly beaten 1/4 cup chopped fresh coriander 1/2 cup trimmed beansprouts 1/4 cup roasted chopped peanuts, to garnish Fried shallots, to garnishPlace noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.Heat the oil in … Continue reading Rachel’s Easy Pad Thai with Bean Vermicelli Noodles

Breakfast, Recipes, VegetableLeave a comment

Sarah’s Sesame Spinach Side

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Gently saute 1/2 a thinly sliced leek in a frypan with olive oil on a low heat Add one clove of finely sliced garlic 1/2 cup chopped fresh parsley 1/2 cup white sesame seeds Ground black pepper Add 3 cups chopped fresh spinach, put a lid on and allow to steam through Stir well to blend all the flavours Squeeze of lemon juice and serve ♥ I had this tonight with smoked salmon, boiled egg and avocado – would be delightful with other vegetables, meat or seafood – serve warm or cold Super Calcium boost too! Continue reading Sarah’s Sesame Spinach Side

Recipes, Soup, Vegetable1 Comment

Lee’s Very Simply Fennel & Cumin Soup Taa Daa

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1 red onion and 1 brown onion chopped into Extra Virgin Olive Oil Garlic finely chopped 3 sticks celery chopped 3 teaspoons of cumin seeds 1 teaspoon fennel seeds 1 teaspoon coriander seeds touch of turmeric 1 teaspoon chili Add ingredients gently layering one atop the others, stirring gently 2 fennel bulbs chopped up and into the pan too Let it cook down for twenty minutes or until it’s ready for you Add boiling water about a 1 1/4 litres and cook down a little more. I love it thick and so if you like it a little less so … Continue reading Lee’s Very Simply Fennel & Cumin Soup Taa Daa

Recipes, Soup, Vegetable2 Comments

Vanessa’s Roast Beetroot Soup

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2 medium/large beetroot 2 tomatoes 1 red onion 3 garlic cloves Cut beetroot into small pieces, tomatoes in half, onion into quarters Add olive oil and spices of choice. I sprinkle chilli flakes and smoked paprika and some Italian herbs on the tomatoes. Bake at 180oC for 30 mins, then add the garlic for final 20/30 mins. Blend with desired water or stock and enjoy! Thick consistency tastes great! Continue reading Vanessa’s Roast Beetroot Soup