Archive | Vegetarian (Egg Free) RSS feed for this section

Meat Free Week

24 Mar


Roasted brussels sprouts dish

Growing up I had to be the only kid on the block who loved brussel sprouts and still do. This is my new favourite side dish and is perfect for both the warm and cooler weather. {Recipe adapted from this lovely blog}

What you will need:
500 grams of fresh brussels sprouts, cut into quarters
100ml olive or rice bran oil
1 teaspoon salt
1 teaspoon garlic powder
1 garlic clove, minced
1 lemon, grated and juiced
1/4 cup bread crumbs
1/2 cup toasted walnuts, toasted
1 red salad onion, chopped
What to do:
Preheat your oven to Moderate and line a baking tray with baking paper. Whisk together half your olive oil along with the garlic powder and salt. Coat your sprouts in this mixture and arrange evenly onto your baking tray. Bake for around 20 minutes or until the sprouts become slightly golden. Once done toss together your sprouts with the onion, the remaining oil, bread crumbs, lemon juice and walnuts. Serve warm with a drizzle of olive oil and a sprinkle of salt. Serves 6 as a side.

Meat Free Week Recipes

18 Mar


champignon soup

Today is the start of Meat Free Week and as promised I will be sharing some of my favourite vegetarian recipes throughout the week. Yesterday I was lucky enough to find a huge bag of button mushrooms at the local market for $3 and decided that some creamy mushroom soup was in order. This recipe is easy to make and freezes well for around a fortnight.

What you will Need:
1 kg button mushrooms, peeled and sliced
2 tablespoons butter
2 cups thickened cream
4 cups vegetable stock
2 teaspoons garlic powder

champignon soup

What to do:
In a large saucepan sauté your mushrooms in the butter and sprinkle with the garlic powder. Turn down the heat an gradually add in the thickened cream, stirring constantly to reduce the risk of curdling. Pour in your vegetable stock 1/2 a cup at a time whilst stirring. Simmer for around 20 minutes, stirring occasionally. Remove your saucepan from the heat and puree using an immersion blender or food processor. Season as required and serve. Serves 8.

Sweet Treats

24 Feb


I have been wanting to have a go at making poached pears for a while now and decided to finally give it ago. Most recipes I came across used champagne or sparkling white wine, I however decided to use a bottle of pink moscato I had lying around and much to my surprised much enjoyed the final result. The recipe I used is below and is adapted from here. Enjoy!

What you need:
6 ripe, peeled pears with the stalks left in
3 tablespoons fresh lemon juice
2 cups pink moscato (I used Santaro Moscato Rose)
2 cups mineral water
1/4 cup honey
1/2 caster sugar
1 vanilla bean, split down the centre

What to do:
Coat your pears in the lemon juice to stop browning. In a large saucepan combine together your moscato, water, sugar honey and vanilla. Simmer until your sugar has fully dissolved and increase your heat to medium. Add your pears and cook for about 20 minutes or until your pears are tender. Serve with your poaching liquid. Serves 6.

Sweet Treats

22 Feb


I have been craving chocolate something chronic lately and after getting a bit experimental in the kitchen and making some Spiced Orange Hot Chocolate I thought it would be fun to make a chilli infused chocolate sauce. A while back chilli (or chili or chile?) chocolate was a bit of a culinary craze and although I love anything spicy and chocolate I was too chicken to try it. But times have changed and I have decided to become more creative in the kitchen, alas this chilli chocolate sauce was born. I hope you enjoy it as much as I do!

What you will need:
1 1/2 cups dark chocolate, roughly chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons Dutch cocoa
2 teaspoons chilli powder (adjust to suit your tastes, I like spicy)

What to do:
On a low heat combine all your ingredients together in a heavy bottomed saucepan. Gently stir until your chocolate has melted and all your ingredients have been well combined. Remove your saucepan from the heat once just combined to avoid burning. You can serve this sauce warm or chilled. I poured mine over some vanilla ice cream and added a few coconut flakes. Delicious. Store in an airtight container or jar in the fridge for around 10 days.

Sweet Treats

12 Feb


raspberry cookies Cookies have to be my all time favourite treat to not only eat but bake as well. These White Chocolate and Raspberry Cookies are super easy to make and taste amazing. If you cannot find dried raspberries any dried fruit works well in this recipe. Next time I think I will try some goji berries.

What you will need:
2 cups of flour, sifted
4 tablespoons of unsalted butter
1 teaspoon vanilla
1/2 cup melted white chocolate
1 cup caster sugar
1/2 cup dried raspberries (I bought mine from a Health Store)

raspberry cookies

What to do:
Preheat your oven to Moderate and grease and line your baking tray/s. In a large bowl cream together your sugar and butter along with the flour. Once the mixture has lightened and the sugar has dissolved stir in your melted white chocolate and dried raspberries. Now gradually sift in you flour and knead your mixture until a soft dough has formed. Roll your dough into tablespoon sized balls, flatten and place about an inch apart on your pre-prepared baking trays. Bake for about 15 minutes or until just golden. Makes about 15 cookies.

For Cookie making tips and tricks click here.


Get every new post delivered to your Inbox.

Join 50,427 other followers