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Archive for the ‘Vegetables’ Category

I chose this recipe as a second one to make for one of my team mates in our monthly recipes swaps. This is a super easy dip to make and it has a wonderful end result. I made this on the weekend for a BBQ were I was having 30 people over. It got rave reviews and lots of requests for the recipe. I made it the night before to allow all the flavours to come through and served it with bread, chips and lots of veggies to dip in it. I am the first one to review this and the only change I made was not to add water chestnuts as I did not have any and am not a big fan. To view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

10 Ounces frozen chopped spinach, thawed
1 1/2 Cups sour cream
1 cup mayonnaise
1 7/8 Ounces Knorr vegetable soup mix
Water chestnut, canned, drained and chopped
3 Green onions, chopped
1 Loaf bread, round

Method

1. Squeeze spinach until dry.

2. In medium bowl stir in spinach, sour cream, mayo, soup mix, chestnuts and onion.

3. Cover and refrigerate at least 2 hours.

4. Hollow out bread and put dip in center.

Serve with bread, chips and veggies to dip.

All photos taken by me unless otherwise stated.

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This is a great side dish or it would also make a nice vegetarian dish. I served this as a side to some steaks I cooked and it went really well. My hubby loves cauliflower cheese and this has now become his new favourite. It all goes together really well and we loved the addition of the egg and croutons. If you would like to read more reviews on this one or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Medium cauliflower, chopped into florets
1 Medium onion, sliced
2 Eggs, hard-boiled, peeled and chopped
3 Tablespoons whole meal flour
1 Teaspoon mild curry powder
2 Tablespoons butter or margarine
2 Cups milk
1/2 Teaspoon dried thyme
Salt & fresh ground pepper
4 Ounces mature cheddar cheese, grated
1/2 Cup crouton

Method

1. Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 – 15 minutes) Be careful not to overcook. Drain well.

2. Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.

3. Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.

4. Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.

5. Remove from the heat, and stir in about 3/4 of the cheese.

6. Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.

All photos taken by me unless otherwise stated.

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This is a very quick and tasty side dish to make that will go down well with the whole family. I love fresh peas just boiled in some water and served with a little butter and mint, but my son is not as keen, so I came up with this so he would eat them and enjoy them. You can make this with frozen or fresh peas just make sure you cook the peas first if fresh.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 tablespoon butter
1/2 Onion, finely chopped
3 Cloves garlic, crushed
5 Bacon rashers, chopped finely
2 cups heavy whipping cream
1/2 cup parmesan cheese, grated
2 cups cooked fresh peas (can use frozen, you can add them straight into the cream without cooking.)
Dash cayenne pepper
Mint, sprinkle with some chopped fresh mint (optional)

Mehtod

1. Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.

2. In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min’s.

3. Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min’s.

3. Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.

Serve sprinkled with fresh mint.

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This is a great appetizer recipe or you could make it as a light meal with salad and crusty bread or for a delicious lunch. I love portabella mushrooms but could not get any the other night when I made these so I used large brown and served 2 per person. If you would like to see other photos of this recipe or read other reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

6 Large portabella mushrooms
1 Medium onion, minced
1 Garlic clove, crushed
Olive oil (for frying)
1/2 Cup breadcrumbs
1/2 Cup white wine (or pale sherry )
1/2 Cup grated parmesan cheese or pecorino cheese
Chopped fresh parsley
4-8 Tablespoons melted butter
3 Finely chopped fresh sage leaves
Dried rosemary
Salt and black pepper

Method

1. Remove the stalks from the mushrooms and chop.

2. Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.

3. Mix the breadcrumbs, parsley, herbs and cheese together.

4. Add the wine and melted butter to the saucepan, then add the dry ingredients.

5. Season to taste with salt and pepper.

6. Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.

7. Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.

8. Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

All photos taken by me unless otherwise stated.

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This is super side dish, it is no fuss, so if you are preparing something more in depth for the main, this makes for a great tasting side dish with little effort. I love mushrooms and I am always looking for new ways to prepare them and I so glad I tried this one it has gone straight up there as one of my favourites. If you would like to see more photos of this recipe or to read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons sunflower oil
1 Ounce butter
5 Spring onions, thinly sliced
3 Garlic cloves, crushed
1lb Button mushroom
1 1/2 Ounces fresh white breadcrumbs
1 Tablespoon chopped fresh parsley
2 Tablespoons lemon juice
Salt & freshly ground black pepper

Method

1. Heat the oil and butter in a balti pan/wok/cast iron frying pan.

2. Add the spring onions and garlic, and stir-fry over a medium heat for 1 – 2 minutes.

3. Add the whole button mushrooms, (Mine were huge so I quartered them) and fry over a high heat for 4 – 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.

4. Stir in the breadcrumbs, parsley, lemon juice and seasoning. (I also added liquid garlic seasoning as well)

5. Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.

All photos taken by me unless otherwise stated.

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We went out to eat right after Christmas and ate at one of our favourite hotels that do a Sunday brunch. I tried this mussel dish that they served in little espresso cups that was totally gorgeous. I told others in our party that they had to try them and everyone agreed that they were gorgeous. I tried to recreate them the other night as appetisers and they got the same response from all around the table that they were really good. I thought I had got it pretty close to the ones we tried at the brunch. I filled little ramekins with the mixture and garnished a plat with some salad greens and served a bread roll on the side and it made for a wonderful appetiser. They would also be great served at a party in little espresso cups like the hotel, I fell in love with the idea and plan to try it this way at our next big gathering.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

800g Mussels, scrubbed and cleaned and beards removed
1 Medium leek (approx350g), roughly chopped, I sliced it then quartered each slice
2 Cloves garlic, crushed
2 Tablespoons liquid garlic seasoning, I use Maggi brand.
2 Teaspoons creamy french mustard, I use Maille brand Fine Gourmet
6 Tablespoons white wine
11/2 Teaspoons vegetable stock granules
400ml Cream, light or full fat is fine
6 Tablespoons grated Parmesan cheese, divided use

Method

1. Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.

2. Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.

3. Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.

4. Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.

5. Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.

6. Add the mussels to leek mix, stir to combine.

7. In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.

8. Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min’s until browned and bubbly.

All photos taken by me unless otherwise stated.

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A very quick and tasty side dish that would go well with a lot of main dishes. I served ours with a white fish main, which I will be posting and it went really well. The combined butter, lemon and mustard work together really well and because it is so quick to put together it makes a great side as there is no fuss.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Tablespoons unsalted butter, softened
2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
1 Bunch broccoli, stems removed and separated into florets
1 Small cauliflower, separated into florets
Salt and pepper
Parsley for garnish
Paprika for garnish

Method

1. Blend butter, mustard and lemon juice together.

2. Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.

3. Add mustard butter, toss to coat well

4. Sprinkle with parsley and paprika.

Serve immediately

All photos taken by me unless otherwise stated.

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