Ready Made Pasta Sheets (we use the lasagna ones because it seems to fit better)
Spinach (usually use the frozen kind)
Ricotta
Parmesan
Tomato Base Sauce
We make ours with 2 cans of tinned tomatoes, 2 zucchinis, 2 carrots, onion, garlic, basil and oregano
Make sauce, mix together cheese and spinach. Put a thin layer of sauce on a large baking dish then wrap the mixture into the pasta sheets and place on top. Finish with the rest of the sauce and then some cheese sprinkled on top. Put in the oven 180 for about 30-40mins.
Pumpkin Salad
Pumpkin
Baby Spinach Leaves
Other vegies optional - we like Capsicum and Semi-dried tomatoes
Feta or Parmesan
Pine Nuts
Pesto (make or buy)
(Non-vegetarian Alternative is to add some Bacon)
Fry up the pumpkin (or roast) adding the pine nuts towards the end to toast a little. Throw all ingredients together and dress with pesto.
Roast Vegie Couscous
Pumpkin
Sweet Potato
Capsicum
Tomato (roast fresh or just use semi-dried)
Zucchini
Garlic
Cumin
Paprika
Nutmeg
Lemon Juice
Couscous
Coat the vegies in some olive oil, roast in bit size pieces with the garlic. Cook couscous (instructions usually on the packet) and stir in spices (if using fresh, toast them in a pan a little) with a tablespoon butter after cooked. Add vegies and drizzle some lemon juice. Can add some chilli flakes to taste.
Spinach and Feta Couscous
Spinach
Feta
Semi-dried Tomato
Couscous
Lemon
Cook couscous, dress with lemon juice, add feta, spinach and semi-dried tomatoes.
We also do just general stirfrys over rice, rice noodles or couscous. We just kinda try to get a variety of colours - so say brocolli, baby corn, carrot and red capsicum. Can make a billion different flavours from satay to teriyaki but that's DPs specialty so I'll have to ask him the specifics.
200gms plain flour (plus extra for rolling)
2 large eggs
3 tablespoons olive oil
500gms cherry tomatoes (can use any, but my local grocer sells cherry tomatoes mega cheap)
2 cloves garlic crushed
Large handful of torn basil or oregano (or both, or dried herbs if fresh not available)
Salt, pepper and chilli flakes to taste
Parmesan cheese to serve
Sift flour, make well in centre. Stir eggs in with a fork. Knead into soft dough, if too dry add a touch of warm water. Roll through pasta machine according to instructions, or roll in batches with rolling pin then cut into 0.5cm strips for fetucinni (easiest pasta to do without machine). Cook 3 minutes in salted boiling water.
Heat olive oil, add tomatoes, stirring until collapsed. Add remaining ingredients, taste and adjust seasoning to taste. Stir through cooked pasta, sprinkle with cheese to serve.
Could also add your choice of vegetables (or meat - I use cacciatore), just cook to your liking before adding tomatoes. Another idea is instead of pasta, use a potato peeler to peel thin slices of zucchini, cook this with the tomatoes.
4 red capsicum
2 tomatoes
1 red onion
2 sticks celery
2 cloves garlic
Olive oil
Dried basil and oregano
Salt, pepper and chilli flakes to taste
Tomato paste
500mls vegetable stock (I find Massel brand the best)
Roughly chop veggies, drizzle with oil, sprinkle on herbs and season. Roast for 20 minutes at 180 degrees. Cool slightly, blend in batches. Add to pot with stock, bring to boil and add small amounts of tomato paste for richness to suit taste. Serve with crusty bread.
I have too many to list. My favourite site is veggienumnum, it's awesome I cook from there all the time. especially eggplant balls, with tomato pasta sauce and spaghetti. YUM YUM!
3 tablespoons olive oil
1 brown onion diced
3 sticks celery diced
3 cloves garlic crushed
1kg carrots
Birds eye chillis (optional),
3 tablespoons ground coriander seeds
2 tablespoons ground cumin
1 tablespoon ground tumeric
Salt and pepper
Approx 500mls veggie stock (again Massel brand) you only need enough to just cover the veggies in the pot so it can vary
1 bunch roughly chopped coriander leaves and root (approx a cup)
200mls cream
Roughly chop all veggies and sautee in oil. Add spices, frying until fragrant. Add stock, bring to boil and simmer for 30 minutes or carrot is tender.
Cool a little before blending with coriander in batches. Return to pot, gently heat and stir through cream. Do not boil as it spits every where.
Those are my 3 favourites. but I often make heaps of veggie stir fries, curries, broth soups, frittatas etc if you'd like one of these recipes let me know also have a Vietnamese Noodle Salad recipe but too long to type.
Will add this disclaimer: ALL measurements are approximate, I make it up as I go along. I hope they're not too way off!
Last edited by lady_neon; November 17th, 2012 at 07:23 PM.
You can use either filo (which I find fidly) or puff pastry for these
3 cups shredded spinach (if fresh and uncooked) or 1 cup frozen (squeeze all the water out)
1 tablespoon onion flakes
1/2 block feta cheese crumbled
1/2 tub cream cheese
pepper to taste (salt if you like, but feta is salty)
If using filo you will need melted butter
Mix all ingredients until well combined. If using filo, brush each sheet with butter and layer till you have 5 layers.
Cut pastry into squares of desired size (mini ones or bigger ones, etc) and fold into a triangle, sealing edges.
Bake in a moderate oven until golden.
2 cups diced pumpkin
1/2 a large sweet potato diced
1 bag of baby spinach leaves washed
1/2 block of feta crumbled
Dressing
1/4 tea sesame oil
1/2 tablespoon soy sauce
4tabs olive oil
2 tabs red wine vinegar
brown sugar to taste to balance
Drizzle veges with a little olive oil and toss to coat. Roast till tender. Allow to cool slightly.
Combine all dressing ingredients and mix well.
Combine veges, spinach and feta and toss dressing over.
I have also made a version of this with roasted fresh beetroot instead of other vegies and also made it with quinoa and left out the feta.
Reply With Quote
also have a Vietnamese Noodle Salad recipe but too long to type.
Bookmarks