This delicious vegetarian recipe from http://www.taste.com.au only takes 10 minutes to cook, is healthy and sustaining as well as economical. It is nice for a quick lunch with salad. Other veggies can be substituted for Chinese one (e.g. zucchini, mushrooms, carrot).
Fresh Living – May 2005 , Page 51
Recipe by Gemma Purcell
Photography by Louise Lister
1 cup (200g) medium grain brown rice
400g Asian Stir-fry Vegetables
2 teaspoons oil, plus extra to brush
1 garlic clove, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sesame seeds
2 eggs, lightly beaten
2 tablespoons chopped fresh coriander
Cook the rice for 25 minutes until firm according to packet instructions. Set aside to cool.
Slice the snow peas in the stir-fry mix into thin strips and thinly slice any large pieces of broccoli. Heat the oil in a large frying pan over a medium-high heat. Add the garlic and stir-fry mix. Stir-fry for 4 minutes or until soft. Add the soy sauce and sesame oil. Stir through. Transfer to a large bowl. Allow to cool slightly.
Preheat oven to 200°C. Brush the base and sides of a 20cm springform pan with oil. Sprinkle 3 teaspoons of sesame seeds over the base and two-thirds of the way up the sides of the pan.
Add the rice, eggs and coriander to the stir-fried vegetables. Mix until well combined. Spoon the mixture evenly over the base of the pan and press firmly. Sprinkle with the remaining sesame seeds. Cook in the oven for 45 minutes or until golden. Set aside for 10 minutes to cool slightly. Remove from the pan and slice into wedges.
Here is a great healthy, delicious, easy to make and economical meal or snack. It would be a terrific lunch box option for schoolchildren (now that they are back to school in Australia after Xmas holidays) and can be spiced up with the addition or substitute of grated carrot, peas, mushrooms etc. It serves 4. Another great recipe from http://www.taste.com.au
Super Food Ideas – June 2013 , Page 73
Recipe by Annette Forrest
Photography by Andrew Young
1/2 x 440g packet shelf-fresh Singapore noodles
1 tablespoon olive oil
1 small brown onion, finely chopped
2 garlic cloves, finely chopped
200g middle bacon rashers, trimmed, chopped
1 small zucchini, grated
1 cup frozen sweet corn kernels
1/2 cup reduced-fat grated tasty cheese
1/3 cup self-raising flour
5 eggs, lightly beaten
Mixed salad leaves, to serve
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 10cm x 21cm (base) loaf pan. Line base and sides with baking paper, allowing paper to extend 2cm above edges of pan.
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain. Return to bowl. Using scissors, roughly chop noodles.Heat oil in a medium frying pan over medium heat. Add onion, garlic and bacon. Cook, stirring often, for 4 to 5 minutes until bacon is starting to brown. Set aside for 10 minutes to cool.
Add bacon mixture, zucchini, corn, cheese, flour and egg to noodles. Season. Mix until well combined. Pour into prepared pan. Bake for 50 to 55 minutes or until golden and firm. Cool in pan for 15 minutes.
Transfer loaf to a chopping board. Slice. Serve with salad.
Here is a very quick, easy , economical and delicious vegetarian recipe from http://www.taste.com.au. Great for the whole family or for children’s lunches or picnics. You can substitute sweet potato, onion, mushrooms and/or corn, broccoli for variety. Makes 12 fingers. You will want to eat it all yourself!
80g (1/2 cup, firmly packed) grated green zucchini
60g (1/2 cup, firmly packed) Grated carrot
50g (1/2 cup, firmly packed) grated parsnip
2 green shallots, ends trimmed,finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
2 tbs finely chopped fresh parsley
1 tbs plain flour, sifted
Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.
Here is another great recipe from http://www.taste.com.au. It serves 4 and is delicious as well as healthy. You can add or substitute other veggies (e.g. broccolini, pak choy or bok choy, baby corn, sliced carrots) and I sprinkle some roasted sesame seeds on top for extra taste. Enjoy!
This recipe from http://www.taste.com.au is delicious, easy to make and economical. Don’t forget to season with salt and pepper and/or some dried chilli. I use tasty cheese rather than mozzarella for more taste, but it is also delicious with mozzarella and children love the stringy consistency. Great for using up leftovers and good for a BBQ or party dish. Serves 4.
Heat a medium non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
Combine mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a large bowl. Roll heaped tablespoons of mixture into 20 balls. Push 1 cheese cube into the centre of each ball. Mould mixture around cheese to enclose.
Place remaining flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs.
Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel. Serve with salad.
250g cherry truss tomatoes, cut into small bunches
40g (1/4 cup) pine nuts, roasted
Place eggplants in a large bowl and season with salt and pepper. Drizzle with 2 tbs oil, then, using your hands, toss to coat. Repeat with another 2 tbs oil. Add tomato paste, then, using your hands, rub into eggplants to evenly coat.
Heat a heavy-based frying pan over medium heat. Working in 3 batches, add eggplants to pan and cook, drizzling with a little extra oil if necessary to prevent sticking, for 4 minutes each side or until tender and golden. Transfer to a flat dish.
Meanwhile, place saffron and verjuice in a small bowl and set aside. Heat remaining 2 tbs oil in a large frying pan over medium heat. Add onion, garlic and 1 tsp salt, and cook, stirring frequently, for 5 minutes or until onion is soft. Add cumin and paprika, and stir for 1 minute or until fragrant. Add grape tomatoes and stir to coat in onion mixture. Add truss tomatoes, cover with a lid and cook for 8 minutes or until all tomatoes have softened. Add verjuice mixture and bring to a simmer. Season.
Layer eggplant and tomatoes with cooking juices on a platter. Scatter with pine nuts to serve.
A great soup recipe from http://www.taste.com.au . I sprinkled some grated parmesan cheese over the top and substituted yoghurt for the sour cream. It also tastes delicious without anything added to the pesto and with garlic bread. Very warming. Takes 15 minutes to cook and serves 4.
Australian Good Taste – July 2011 , Page 44
Recipe by Chrissy Freer
Photography by Rob Palmer
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1L (4 cups) salt-reduced vegetable stock
400g potatoes, peeled, coarsely chopped
450g broccoli, cut into florets
75g baby spinach leaves
1/2 cup fresh basil leaves
90g (1/3 cup) light sour cream
1 tbs bought basil pesto
Fresh basil sprigs, to serve
Crusty bread slices, to serve
Heat a saucepan over medium heat. Spray with oil. Add onion and stir for 5 minutes or until soft. Add garlic and stir for 1 minute or until aromatic. Add stock and potato. Bring to boil. Cover. Reduce heat to low. Simmer for 5 minutes. Add broccoli and simmer for 6-7 minutes or until vegetables are tender. Add spinach. Simmer for 1 minute or until just wilted. Set aside to cool.
Add basil leaves. Blend one-third of mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture. Cook soup over medium heat for 2 minutes or until heated through.
Combine sour cream and pesto in a bowl. Divide soup among bowls. Top with pesto cream and basil sprigs. Serve with bread.