More Vegetable RecipesThis dish is suitable for breakfast, lunch or dinner. It goes with just about anything you want to add to fill out the meal, depending on the time of day. Yummy!
Pancake batter Make up the pancake batter first. Squeeze out the grated zucchini and put into a mixing bowl. Add all other listed ingredients and mix before adding to the batter. Spread about 2 tablespoons of batter mixture for each pancake into a lightly oiled non stick frypan on medium heat. Cook until golden brown (about 3 minutes) on one side and flip.
Dress it up or dress it down, it's a very versatile addition to the recipe arsenal. And it's a great way to sneak a green veggie into the kids! For more ideas on doing that, click
here.
170g croutons
Preparation is the key here. Cut up all ingredients and mix in a large bowl. Dress and serve!
This is a great starter or vegetable dish to accompany the main.
2-3 aubergines (eggplants) sliced Slice the aubergine into 1/4" thick slices. Place in a collander, salt and let drain for about 10 minutes. Then rinse and dry well. In a bowl, sift the flour and cayenne pepper together. Add the eggs and gradually beat into the flour. Slowly add milk while continuing to beat the mixture until you have a smooth batter. Add the aubergine slices, cover and allow to sit for about 15 minutes.
Heat the oil in a pan until a cube of bread will brown in 1 minute. Add the aubergine slices one at a time and fry to a golden brown. Drain them on paper towel when they come out of the oil. Serve immediately with tartare sauce for dipping. Yummy!
Incredibly flexible frittata. Eat it hot, eat it cold, as a main meal or an appetiser. Love it!
300g zucchini, grated Preheat your oven to 180 degrees C. and lightly grease a 24cm springform pan. Mix the zucchini with 1 teaspoon of seasalt and let stand for 30 minutes. Cook the beans and chop into 1 cm lengths. Combine all the ingredients but leave enough of the sesame seeds to sprinkle on top of the mixture. Spoon the mixture into the pan and sprinkle with remaining seeds. Cook for about 35 minutes. Take it out of the oven but leave it in the pan for a further 10 minutes before moving to a plate.
3-4 slices smoked bacon, diced
Heat a heavy bottomed pot (must have a lid) on your stovetop. Add the bacon and cook over medium-low heat until lightly browned. Add the green beans, water and salt and pepper to taste. Cover and cook (medium-low heat) for about 10 minutes. Add the potatoes and green onion, stir and cover. Cook for about another 30 minutes. Add moisture if required, but sparingly.
2 cups cooked broccoli Preheat oven to 350 degrees. Grease a baking dish and put the broccoli in. Sprinkle with cheese. In a separate bowl, mix the eggs (slightly beaten), milk, salt and pepper then pour over the broccoli. Set the baking dish in a pan with enough water to come halfway up the sides of the dish. Bake until custard is set, approximately 50 minutes.
This recipe can be adapted for use with similar vegetables (cauliflower, corn) or a blend of all of them.
1kg (2 pounds) potatoes, peeled and sliced very thinly
Grease a casserole dish with butter and garlic. Layer the thinly sliced potatoes in the dish sprinkling grated cheese, salt and pepper between the layers. Pour in the creme and sprinkle remaining cheese on top. Bake in a hot oven (200C) until potatoes are done. This should take about 60 minutes.
Risotto is a basic rice dish, but is included here for two reasons. You can mix just about anything with it and it tastes fabulous. Secondly, it's suitable for both hot and cold weather dining. It is simple.
4 cups stock (chicken, beef, fish, vegetable, whatever)
Heat the stock in a covered pot. While that is heating up, in another large pot, melt the butter and fry the onion until translucent. Stir the rice into the onion pot and stir until it is evenly coated in the butter. Reduce the heat to low and add the wine. Stir until the rice has absorbed that liquid, then start adding the hot stock. Do it in about 1/2 cup amounts. Stir the rice continuously until all of the stock is in and absorbed. The rice becomes creamy at this stage and should be almost ready. Taste to make sure it is cooked, but not overdone. Add salt and pepper to taste, stir in the cheese and serve. Variations: We do this dish a LOT because it is so quick and fabulous. At the 'onion' stage, we will add bacon or chicken and mushrooms. We will then top it up in the pot with either fresh cooked asparagus, or snow peas or left over roasted vegetables.
Try your own variations. It's rich and yummy!
1 large or 2 small bunch of broccoli Prepare broccoli into chunks about 1" square. Don't use the bottom 2 inches of the stem. Boil salted water in a large pot and stir in broccoli. Cook for 2-3 minutes until tender. Drain broccoli in a collander. Refill the pot with cold water and put the broccoli back it. This will stop the broccoli continuing to cook. Drain broccoli again. In a large fry pan, heat the oil, garlic, red pepper flakes and sun dried tomatoes over a moderate heat. In 3-4 minutes, once the garlic is sizzling, raise the heat and add the broccoli and pine nuts. Stir until all ingredients are well combined and the broccoli heated through. Serve immediately. This recipe is a perfect blend of colour, texture and taste. Brilliant!
1 tablespoon of oil Heat the oil in the bottom of a large pot and cook the leeks and onion until golden. Stir in the potatoes, carrots, celery, tomatoes, basil, thyme, bay leaf and stock. If you are using all fresh vegetables, put them all in at this stage. If using canned, only add the canned veggies at the end, to heat through, just before serving. Bring water to the boil and cook all the fresh ingredients together, seasoning to taste. Bring the heat back and allow to simmer for about 30 minutes or until tender.
Serve with fresh bread rolls or toast for dipping.
Zucchini and tomato together are an unbeatable combination. Throw in some cheese and garlic and you've got a winner!
1 1/2 lbs of zucchini, trimmed and thinly sliced Blanch the zucchini in boiling water for 2 minutes and drain. Melt half the butter in a pan and cook the onion and garlic for about 5 minutes or until soft. Add tomatoes and simmer for an additional 5 minutes. In another pot, blend the remaining butter, flour and milk and heat. Whisk constantly until the sauce thickens. Cook for an additional 2 minutes then add the yoghurt and 1 cup of the cheese. Blend well. Using a greased, casserole dish, layer one third of the zucchini, cover with half of the tomato mixture and half of the sauce. Continue to layer until you have a top layer of the last of the zucchini. Mix the breadcrumbs with the remaining cheese and sprinkle over the top of the zucchini. Bake in a moderate oven (350F, 180C) for 40 minutes.
This dish can double as a winter warmer or a barbeque addition. Very nice indeed...
Now for something completely different! Different vegetables and fruits can be used in this recipe to vary it. You can add apple; chocolate; carrot; beetroot. Try your own varieties and see what happens. The base recipe is this:
3 heaped tablespoons of butter Prepare a greased square slice pan or dish. Heat the butter and sugar very gently and stir until the sugar is dissolved. Add half a cup of finely shredded fruit or vegetable, then add the condensed milk. Stir constantly and keep the heat low or your mixture will burn. After about 20 minutes your mixture will be bubbling throughout. If you want to add chocolate at this stage, you can. Six squares of cooking chocolate should be about right. Once it's completely blended throughout, pour into your dish and let it cool. Cut into squares and enjoy!
Sure, it's different. But this isn't where you come for conventional, is it?
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