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.
This is another delicious recipe from http://www.taste.com. au. It is lemon meringue with a twist – combining low fatyoghurt with light cream to lower the fat content. Another bonus is that it tastes delicious! For variety you could use Vaalia strawberry or raspberry (with addition of some fresh berries). Tastes scrumptious and is much healthier than the traditional full cream version. Serves 4.
Australian Good Taste
Australian Good Taste – September 2011 , Page 91
Recipe by Kerrie Ray
Preheat oven to 150°C. Line 2 baking trays with non-stick baking paper. Draw four 8cm discs on each lined tray. Turn the paper ink-side down.
Use an electric beater to beat the egg whites and cream of tartar in a bowl until firm peaks form. Add the sugar, 1 tablespoonful at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.
Divide mixture among discs and use the back of a spoon to smooth surfaces. Bake for 30 minutes or until pale golden and slightly crisp. Turn oven off. Leave meringues in the oven, with the door ajar, to cool completely.
Place the yoghurt and cream in separate bowls. Use an electric beater to beat the cream until thick. Use a large metal spoon to fold the cream into the yoghurt.
Divide half the meringue discs between 4 plates. Top with half the yoghurt mixture. Top with the remaining meringue discs and remaining yoghurt. Top with passionfruit pulp.
Preheat oven to 190°C/170°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Dust holes with rice flour, shaking out excess.
Using a 7.5cm round cutter, cut 24 rounds from pastry sheets. Press each round firmly into prepared holes.
Place tuna, corn, chives, capsicum and cheese in a bowl. Whisk eggs and milk together in a jug. Add to tuna mixture. Season with salt and pepper. Stir to combine. Spoon 1 tablespoon filling into each pastry case. Bake for 15 to 20 minutes or until golden and puffed. Stand for 5 minutes. Serve.
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.
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.
Another great recipe from http://www.taste.com.au. Healthy, low in fat and inexpensive. It serves 4 people, only used 8 ingredients and is ready in half an hour. I often steam some spinach or beans to add some greenery to the plate. A perfect guilt-free meal. Add seasoning to taste.
Australian Good Taste – June 2010 , Page 33
Recipe by Kathy Knudsen
Photography by Ben Dearnley
2 red onions, halved, cut into thick wedges
600g sweet potato (kumara), peeled, cut into 3cm pieces
This is a quick, easy and delicious recipe which has the benefit of being low GI. It serves 4 and takes just over half an hour to prepare. I sometimes substitute snake beans or snow peas for the squash or some pumpkin which has been lightly steamed and some garlic and fresh rosemary. Recipe from http://www.taste.com.au
Super Food Ideas – July 2004 , Page 26
Recipe by Alison Roberts
Photography by Ben Dearnley
750g kumara (orange sweet potato), peeled, cut into 2cm pieces