Tag Archives: vegetarian

Spinach, Zucchini, Broccoli & Mushroom Quiche

8 Jul

SPINACH, ZUCCHINI, BROCCOLI & MUSHROOM QUICHE

** WHAT YOU WILL NEED **

- 1 small zucchini, diced
- 1 cup baby spinach
- 3 large mushrooms, sliced thinly
- 2 cups broccoli florets
- 1 tablespoon tomato paste
- 1 tablespoon minced chilli
- 1 tablespoon minced garlic
- Ground pepper to taste
- 4 eggs
- 1/4 cup milk
- 1/2 cup ricotta cheese spread
- 1.5 sheets short crust pastry
- Oil for frying
- Melted margarine or butter for glazing

** WHAT TO DO **

  1. Pre-heat your oven to Moderate and grease a round 30cm baking dish or tin.
  2. Line your greased dish with a sheet of pastry.
  3. Use the extra 1/2 sheet of pastry to cover any gaps, then roll the pastry edges over to create a crust.
  4. Lightly steam the broccoli until the stems are just tender.
  5. In a frypan with a small amount of oil, add your garlic, chilli and tomato paste.
  6. Stir until combined then add the zucchini, steamed broccoli and the mushrooms.
  7. Ensure all the vegetables are coated well with the garlic, chilli and tomato paste.
  8. Cool until the vegetables soften but not so much they become mush.
  9. Add in the spinach leaves at the last minute and cook until just wilted.
  10. Remove the vegetables from the heat and stir in the ricotta.
  11. In a bowl whisk together the eggs with the milk.
  12. Place the vegetables in bottom of the pastry lined dish and cover with the egg mixture.
  13. Season with the cracked pepper and add some grated cheese.
  14. Brush the pastry edges with the melted butter and cook in a moderate oven for around 25 minutes or until the egg sets.

If you notice the pastry becoming too brown while the egg still remains runny, cover the crust with foil and continue to cook. Serve hot or cold. This recipe serves around 6. Enjoy!

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Meat Free Week

24 Mar

BRUSSEL SPROUTS WITH WALNUTS

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.

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Meat Free Week Recipes

18 Mar

EASY CREAMY MUSHROOM SOUP

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.

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Meal Ideas

20 Nov

CREAMY 3 CHEESE RISOTTO

What you will need:
2 tablespoons of butter
1 onion, diced
12 cup white wine
4 cups vegetable stock
1 1/2 cup risotto rice
1 tablespoon crushed garlic
1/4 cup parmesan cheese, grated
1/4 cup cheddar cheese, grated
1/4 cup havarti cheese, grated
Chopped parsley for garnish
What to do:
In a frypan melt your butter and lightly fry the onions and garlic. Add the rice and white wine and stir until well combined. Turn up the heat and continue stirring until the liquid has been absorbed. Gradually add the vegetable stock 1/4 cup at a time, stirring constantly and only adding the next 1/4 cup once the previous liquid has been absorbed. Once all the stock has been added reduce the heat and continue to stir until the rice is fully cooked. Add the cheese and stir until melted. Serve with a some chopped parsley. Enjoy!

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Savoury Treats

17 Nov

SCONE DOUGH PIZZA SCROLLS

I remember making scone dough scrolls in High School Home Economics class and forgot just how tasty they were and easy to make. Today I decided to give it another go and was pretty pleased with the result. I kept it simple and filled my scrolls with some fresh basil, feta, garlic onions and roasted peppers. But feel free to fill them with which ever ingredients you like. I think I will make some Vegemite and cheese scrolls next time. It’s an Aussie thing!
What you will need:
2 cups Self Raising Flour
2 tablespoons of butter, softened
3/4 cup milk
1/2 cup fresh basil leaves
Roasted Peppers
1 small block of Feta cheese (I used Bulgarian)
1/4 cup finely grated parmesan cheese
1 onion, sliced finely
1 tablespoon crushed garlic
Egg wash
What to do:
Pre heat your oven to Moderate and grease and line your baking tray or pan. Now start making the dough. In a large bowl sift in your flour and add the butter. Knead the butter into the flour until well combined then gradually add the milk. Continue to knead your ingredients until a soft dough is formed. Allow your dough to stand at room temperature while gently cooking your onion in a small amount of oil with the garlic. Allow your onion to cool on some paper towel, absorbing any excess oil. On a large floured board or bench roll out your dough into a rectangular shape of about 5 mm thick. Be sure to trim off excess dough to create nice even sides. Now layer your ingredients on top of the dough, leaving a space about 2 inches at one end of the rectangle. Brush this area with your egg wash which will help keep the scrolls together during the cooking process. Now roll your dough tightly into a cylinder shape and cut into slices of your desired thickness.  I like my scrolls slightly crisp so I cut mine into slices about 1 cm thick. Note that the dough will rise when cooked so you will need to take this into account with slicing. Arrange your slices onto your pre-prepared pan, brush with the egg wash and bake until slightly golden. Cooking time will depend on the thickness of your slices but mine took around 12 minutes. Serve hot or cold. Enjoy!

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