Roast vege quiche

2 sheets puff pastry, thawed
200 g pumpkin
2 large potatoes
1 carrot
6 eggs
2 Tbsp milk
fresh chopped herbs
1/4 c feta cheese
1/4 c cheddar cheese

Method:
1) Preheat oven to 180 degrees. Cut veges into even sized chunks and roast for 30 mins.
2) When veges are almost done, add eggs, milk and herbs to a small bowl and whisk until combined.
3) Use nonstick spray on an overproof dish and lay pastry over the top, pushing the edges of the two pieces together where they meet in the middle so that there are no gaps.
4) Add veges to egg mix and pour over pastry, ensuring the pan is only about half full because the mixture doubles in size during cooking.
5) Sprinkle cheeses over the top and bake for 30 mins or until egg is well set and cheese is golden.
6) Serve with a green salad or, for variety, a chickpea, asparagus and cherry tomato salad with garlic and balsamic vinaigrette.

Is There Anybody Out There?

Spicy falafels

Cheap and easy to make, and pretty tasty to boot so they get an 8/10 from me.

Ingredients:

2 Tbsp oil

1 small onion, finely chopped

1 tsp crushed garlic

400g can chickpeas, drained

1 tsp ground cumin

1/2 tsp ground coriander

1 tsp parsley or mixed herbs

1 egg, beaten

Method:

1) Heat 1 Tbsp oil in a nonstick pan, fry onion and garlic together for about 5 minutes until softened.

2) Add to mixing bowl, along with chickpeas and spices, then crush with a fork/potato masher until chickpeas are broken down. Add egg.

3) Heat second Tbsp of oil in pan, form chickpea mix into patties and fry on each side for about 3 minutes or until golden brown and firm.

4) Serve stuffed in pita breads with salad and hummus or alone with a side salad/tabbouleh and dips.

Vegetarian crepes

Super yummy!! And very simple. 10/10 and I'll definitely be making them again.

Crepe ingredients:

1 1/3 c milk

2/3 c water

1 1/2 c flour (+1 Tbsp to use later on)

4 large eggs

oil

Fillings (per crepe):

1 large egg

1 slice cheese

fresh herbs

salt and pepper

Method:

1) Combine crepe ingredients (not fillings) in a large bowl and whisk until smooth. Set aside to rest for 10 mins.

2) Add oil to flat bottomed non-stick pan and heat on high. Pour approx 1/3 of batter into pan and tilt to swirl around and coat evenly.
3) When the first side is cooked (slices easily out of pan, approx. 3-5 mins), flip the crepe, break the cheese into four even strips lengthways, arrange in an open square on top of batter and crack egg into centre. Sprinkle herbs over the top.

4) Cook until egg is cooked through.

Spinach and Ricotta Cannelloni

1 packet Cannelloni (can also use lasagne sheets and cut into 7cm x 10cm squares)
300g Spinach - frozen on fresh
220g Ricotta cheese
600g Passata sauce (I used one can - 420g with some water to dilute it)
Herbs
Salt and pepper
Fresh basil to serve

1. Cut up spinach into thin slices ( I also cut up mushroom - you could add other veg if you like depending on what is in the fridge etc)
2. Mix together with Ricotta cheese,
3. Add herbs, Salt and pepper for flavour
4. Put mixture into cannelloni tubes or put in middle of Lasagne sheet and roll up
5. Poor over Passata and cook at 180 degrees for 20 minutes
6. Remove and add basil leaves and side salad before serving

It was quite fiddly and took a while to pack the ingredients into the cannelloni tubes - next time would use the Lasagne Sheets.
Was quite yummy and easy/quick to make otherwise - 8/10

Vegetarian fried rice

Another one from the 10 minute meal site. This was pretty close to the fried rices I've had from Chinese takeaway stores so it gets an 8/10.

2 cups brown rice
2 eggs
1 small onion, finely chopped
1 tsp crushed garlic
1 tsp ginger, finely chopped
2 cups broccoli, carrot, green beans, peas, corn, etc, cut into small pieces
2 Tbsp soy sauce
1 Tbsp rice bran oil

Method:
1) Either in the morning or the night before cook rice using absorption method, spread out in a thin layer on a tray and leave in fridge to dry out.
2) Heat oil in pan, add onion, ginger and garlic and sautee together until onion is slightly browned.
3) Add eggs, scrambling with onion/garlic mix. When eggs start to firm, add veges and cook until they start to soften - approx. 5 mins
4) Add rice and soy sauce and stir well to combine, cooking until heated through - approx. 5-10 mins.

Black bean wraps

It's been a while since my last post so I Googled 10-minute vegetarian meals and this one popped up. I give it a 6/10 - not bad for a 10 minute meal but the flavour combo wasn't one of our faves.

Ingredients:
10 wholewheat tortillas/mountain bread wraps
400 g can black beans
400 g can chilli chopped tomatoes
1 tsp crushed garlic
juice of 1/2 lemon
lettuce, tomatoes, carrot, cheese
sour cream

Method:
1) Drain black beans and heat with chopped tomatoes and garlic in a saucepan. Squeeze lemon juice over stir to distribute.
2) While mixture is heating through, chop/grate salad ingredients.
3) When bean bean mix is almost ready, remove tortillas/wraps from plastic and heat in microwave for 30 secs.
4) Arrange a scoop of black bean mix across one end of a wrap, top with cheese so it melts, followed by salad ingredients and then sour cream before rolling up.
5) Serve warm.

Ravioli Vege Bake

300g pack vegetarian ravioli
1 cup mushrooms sliced
1 cup finely sliced leek
1/2 cup frozen corn kernels
80g fresh spinach - or frozen will be fine I'm sure
300g jar Passata (I just used a can on toms)
100g ricotta cheese
mozzarella cheese
2 T Breadcrumbs
fresh Basil or parsley

Preheat over to 180 degrees
Add ravioli to dish with mushrooms, leek, corn, and spinach - toss to mix
poor over passata and toss to mix
sprinkle with cheeses and breadcrumbs to cover evenly
Bake for 25 mins - serve sprinkled with basil/parsley

Was very easy to whip up - took longer to cook than 25 mins though (might just be our oven) Closer to 35mins, so check as you go.
Was quite tastey and a nice variation on how we usually have ravioli (boiled in water with a pasta sauce on top)
Easy to modify to your taste by removing/adding vegetables you like etc :D
I would give it a 7.5/10

Sorry no picture of this one lol

Vegetarian Pot Pie

Modified from the Campbell's Real Stock recipe for Beef and Vege Pot Pie with Golden Mash. Bit average - mince definitely has more flavour than lentils so I'd probably stick with the original if I make this again. 7/10.

Ingredients:

1L Campbell's Real Stock - Vegetable

1 tsp oil

400g can lentils

1/2 c broccoli florets

1/2 c cauliflower florets

1/2 c mixed frozen peas, carrots and corn

1 tsp crushed garlic

1 Tbsp soy sauce

1 Tbsp Worcestershire sauce

2 Tbsp tomato sauce or chutney

1/4 cup plain flour

1 sheet puff pastry

800g potatoes, peeled and diced

Method:

Preheat oven to 200°C.

Heat oil in a large frying pan over high heat. Add lentils, veges and garlic and cook until browned.

Stir in flour. Gradually add 500ml of vege stock and sauces and stir until combined. Bring to the boil, stirring, reduce heat to medium and simmer for 5 minutes, stirring occasionally, until thickened. Transfer to a pie or casserole dish.

Top with pastry and trim any excess. Bake in preheated oven for 25 minutes or until golden.

Meanwhile, to make the mash, place potatoes and the remaining 500ml of stock in a saucepan. Cook over medium heat for 20-25 minutes or until potatoes are tender. Drain potatoes, reserving the stock. Mash potato then stir in enough reserved stock to make a smooth mash. 

Serve with the pie and some gravy, if desired.

Chilli tomato and chickpea stew

I made this one for myself for lunch today cos Faby's not such a fan of spicy foods. It was super yummy and I've frozen the rest to have for a couple of dinners during the week. 9/10.

Ingredients:

1 red capsicum

2 400g cans chilli tomatoes

2 400g cans chickpeas

1/2 c heavy whipping cream

4 Tbsp olive oil

4 tsp crushed garlic

1/2 tsp paprika

1/2 tsp turmeric

1 tsp cumin

1 tsp salt

1/4 c sliced almonds

parsley

Method:

1) Add 1 tsp oil to pan and fry capsicum on high for 5 mins until slightly blackened.

2) On the stove top, heat 2 Tbsp olive oil and garlic. Cook for a minute or two and add the tomatoes and chickpeas. Stir, then add cream, salt and spices. Bring to a boil and simmer for 20 minutes.

3) Add the capsicum to the soup and then puree with an immersion blender (or food processor/blender).

4) Top with almonds and parsley and serve with hot, crusty garlic bread.

Shepherdess Pie

Another recipe from the 'Revive' cook book - Page 128

Base:
1 cup brown lentils
3 cups water
1 large onion finely diced
1 teaspoon dried sage
1 teaspoon salt
1 can chopped tomatoes
1 teaspoon garlic

Topping:
3 large potatoes cooked/mashed
1 Tablespoon sweet chilli sauce
1 teaspoon whole grain mustard
1 teaspoon ground turmeric
1 teaspoon salt
1 cup soy or rice milk

1. Cook lentils and water for approx 30 mins or until soft - drain
2. Mix all base ingredients together
3, in another bowl mix all topping ingredients together
4, Put base mixture into dish
5, spread potato topping over
6, Bake at 150 degrees for 30 minutes.

I didn't find it to have much flavour - 6/10
I chopped up some celery and grated a carrot to bulk up the 'base' a bit. I also added spinach into the 'middle'
I didn't have soy/rice milk so used normal milk

Moroccan Chickpeas

From the 'Revive' cookbook - page 28

1 Large carrot
1 cup green beans
2 x 400g can chickpeas drained/rinsed
1/4 cup sultanas
1/4 cup chopped dates
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 cup parsley
2 Tablespoons sweet chilli sauce
2 Tablespoons honey

1, grate carrot
2, cut green beans in 5cm lengths - cook in boiling water
3, Assemble all ingredients in a bowl and mix well


Was very good and soooo easy to make, very tasty.
I made it when the footy boys came and they loved it!
10/10 for an easy side salad

Tortilla Quiche

An interesting twist on a quiche, using tortillas instead of pastry. 7/10 - nice for something different but my frittata recipe is very similar and I think I'll stick with that. This is a stock photo - I couldn't replicate the artfully arranged curly edges haha.

Ingredients:
10 pack of taco-sized tortillas (small)
3 eggs
1/3 cup milk
1/2 cup fresh or frozen mixed veg
1 Tbsp self-raising flour
1 tsp crushed garlic
assorted herbs, salt and pepper

some grated cheese


Method:
1) Preheat oven to 190 degrees. Grease large muffin trays (recipe calls for custard pots, so that sort of size) and insert tortillas, trying to keep them intact.
2) Mix all remaining ingredients except cheese together in a bowl, and pour approx 1/4 cup into each tortilla. Sprinkle grated cheese over the top.
3) Bake for approx 50 mins or until set, and serve with relish and a green salad.

Vegie stack

Link to recipe we followed http://www.healthyfood.co.nz/recipes/2006/may/vegetable-stack-pie

We had precooked the pumpkin in the oven so didn't boil it.

Another variation on mums yummy version. You can use what ever veg you like :D

Was quite good- very easy to make 8/10

Curried cabbage stir-fry

1 large onion sliced
2 gloves garlic chopped or crushed
1 tsp ginger peree
1 tsp curry powder
1 tsp cumin seeds
1 tsp mustard seeds
3 cups chopped cabbage
1 cup frozen peas
1 capsicum cubed
1/4 cup almonds roughly chopped

1. Saute the onion, garlic and ginger until clear
2. Add spices and stir in quickly
3. Add cabbage and cook for around 5 minutes until cabbage is soft
4. Stir in remaining ingredients and let peas warm

Was very easy to make - good as a side salad. The curry powder was a little overpowering but overall not too bad. 6.5/10

Spanish Bean Stew

3 large potatoes - cut into 2cm cubes
1 large onion sliced
2 tsp garlic
2 tsp smoked paprika
2 x 400g canned tomatoes
1 tsp honey
Pinch chili powder
400g black eyed beans - I couldn't find them so used  a can of butter beans instead
pinch salt
200ml coconut cream

1, Roast Potatoes for 30 mins until soft (I boiled them because I was in a rush lol)
2, Sauté onion, garlic
3, Mix in Paprika
4, Add tomatoes, honey and chili
5, Add half the potato and mix everything with a stick blender (mum has mine so I mashed it)
6, Add remaining ingredients and mix/simmer for 5 mins

The Coconut cream was overpowering at first but it turned out ok - was similar to a soup. 7/10

Vegetarian meatloaf

It's getting a bit colder here at nights - apparently last Wednesday was the coldest May day that Perth has experienced in 85 years! It was only 1 degree overnight, so I've been looking for warming winter-type vegetarian dishes now and found this one for vegetarian meatloaf. I smeared a couple of Tbsp of chutney and a Tbsp of BBQ sauce over the top after I pulled it out of the oven cos recipes I've tried in the past turned out too dry, and it was yumbo! 9/10.

Ingredients:
1 can lentils (approx. 400g), drained
1 small onion
1 c quick cooking oats
3/4 c grated cheese
1 egg
1 jar pasta sauce or similar (approx. 400g)
1-2 tsp crushed garlic (depending on preference)
1 Tbsp mixed herbs (e.g., parsley, basil, thyme)
salt and pepper to taste

Method:
1) Preheat oven to 190 degrees. Grease loaf tin or alternative ovenproof container.
2) Add all ingredients to food processor and blend until mixed, scraping sides of bowl if necessary. Don't overmix!
3) Spoon mix into tin and spread out so it's even. Place in oven for 30-45 mins, until the top of the loaf looks dry and golden brown.
4) Leave to cool for 10 mins then run a spatula or knife around the edges to help the loaf unstick, tip it out onto a board and cut into slices.
5) The recipe says serve with mashed spuds and green beans but I served it with Mum's vege pots - yum!

Baked vegetable fritters

5 slices sandwich bread

approx. 3/4 C water

1 small onion diced

1/2 tsp cumin

1 tsp minced ginger 

1/2 tsp chilli powder

3/4 C thinly diced vegetables e.g., carrots, broccoli, cauliflower, potatoes, pumpkin, peas, beans.

salt and pepper to taste

Method:

1) Preheat oven to 190 degrees C and cover a ovenproof tray with baking paper. Alternatively, a muffin tray can be used. Put longer cooking veges (e.g., potatoes) in oven for 15 or so minutes while it's preheating, to ensure they're cooked through.

2) Place the bread in a mixing bowl. Add water  and crumble the bread.

3) Add the onion, cumin, ginger, chilli powder, chopped vegetables, salt and pepper. Stir well.

4) Use a tablespoon to drop spoonfuls onto baking sheet/into muffin tray holes.

5) Bake for 10 minutes then remove from oven and use tongs/spatula to flip them over (if using oven tray - if using muffin tray, just cook for 20 mins or until golden brown). Return tray to oven and cook the other side for a further 10 minutes until golden brown.

6) Serve hot with a green salad and dipping sauces e.g., sweet chilli or tomato.

These were pretty yummy but weren't so good reheated the next day so I'd modify the amounts next time to make just enough for one night. Garlic and other herbs such as parsley might also be a good addition for more flavour - will investigate further. 8/10.

Pumpkin and Kumera Balls

1/4 pumpkin - peeled and cut into cubes
2 medium kumera cut into cubes
salt
2 cloves garlic
1 large onion diced
2 teaspoons cumin
2 Tablespoons pumpkin seeds
1/2 cup white sesame seeds

Roast Pumpkin and Kumera for 30min at 180degrees - or just until cooked.
Saute Onions and garlic
Mix together  - add cumin and pumpkin seeds (use your hands)
Roll into balls in your hands
Roll in sesame seeds
Bake for 30mins at 150 or until golden.

Serve on rice with a green salad.

Was quite tasty - think we use a bit too much pumpkin and kumera. 8/10
Will cook kumera and pumpkin for less time so it is firmer next time - and remember to get the sesame seeds lol

Corn and potato chowder

Sarah got a new book for her birthday 'Revive' which is a vegetarian cookbook published by the cafe/restaurant Revive in Auckland - I will post up what it's like when we go there.

1 Onion sliced
2 tsp garlic
1 tsp chilli
1 tsp dried thyme
3 cups boilding water
1 large unpeeled potato cut into 2cm cubes
1 large unpeeled kumera cut into 2cm cubes
2 cups frozen or fresh corn
1 stick celery cut into 1cm slices
1 red onion
2 Tbsp honey
1 red capsicum diced
400g can chickpeas
100ml coconut cream
dash salt

1, Saute onion chilli garlic thyme until clear
2, Add water, kumera, potato and cook for 20mins or until soft
3, Mash the mix so it thickens but still has chunky bits
4, Add celery and corn and cook for 5 mins
5, In a separate pan saute red onion with honey
6, Add together and bring to the boil then serve

Was easy to make. A warm meal which was nice considering it's starting to cool off temperature wise.
8/10

Vegetarian quesadillas

An alternative to last week's quesadilla recipe - this one has veges rather than beans as the main filling. I preferred the bean ones so they get a 7/10 from me.

tortillas (approx 6-8 pieces)
dip/chutney
herbs
cheese
tomatoes, capsicum, avocado, precooked leftover roast veges e.g., pumpkin
sour cream

Method:
1) Preheat oven to 180 degrees.
2) Lay out all tortillas flat and spread a teaspoon of dip/chutney over one side - I used a feta and baby spinach flavoured one. Sprinkle herbs over the top.
3) Chop up veges, spread over dip-covered halves of tortillas and sprinkle cheese over.
4) Fold in half and place on baking tray, with spines of tortillas facing outwards in case ingredients ooze out during cooking. Bake for 10-15 mins or until the tops of the tortillas start to crisp.
5) Remove from oven and cut in half if desired. Serve accompanied by sour cream for dipping.

Vegetarian bean quesadillas

Still going strong with the Mexican theme - this week it was quesadillas (kay-sah-dee-ahs) as modified from a recipe in the 4 Ingredient Cookbook. There's also a version with alternative ingredients which I'm going to try next week so will report on that for comparison. This lot was super tasty and v quick to prepare so 10/10 from me!

tortillas (approx 6-8 pieces)
herbs
cheese
beans in salsa sauce
chopped tomatoes (can also use capsicum or similar)
avocado

Method:
1) Preheat oven to 180 degrees.
2) Lay out all tortillas flat and spoon a couple of tablespoons of bean mix over one side. Add herbs and sprinkle cheese over.
3) Fold in half and place on baking tray, with spines of tortillas facing outwards in case ingredients ooze out during cooking. Bake for 10-15 mins or until the tops of the tortillas start to crisp.
4) Remove from oven and cut in half if desired. Spread avo over top, then add tomatoes.
5) Serve accompanied by a green salad. Can also serve as a light meal on their own, with dipping sauces.

Veg and feta tart

2 sheets pre-rolled flakey pastry
Tomato paste
Tomatoes
Capsicum
Zucchinni
Red onion
Herbs
Feta

Lay pastry sheet on baking tray, without cutting right through run a knife 1cm around the inside edge of each sheet.
Put tomato paste on inside area of pastry sheet. Add crushed garlic if you like.
Add finely sliced capsicum, red onion, zucchinni and any other veg you like.
Sprinkle feta and herbs over the top.
Bake for 10 mins @ 200 degrees, then reduce to 180 degrees for another 10-15 mins.

Verdict - quite tastey. Seems like another version of a pizza base in a way, but was good to have some pastry as we don't have it often. Should have added more toppings . 8/10

Tee hee - had a go on the Ninja Guy website!

Vege skewers

I served these with lemon pepper chicken but could also go with couscous/rice for a meat-free version. We don't have a BBQ so I cooked them in a frying pan - I suspect they'd crisp up better on a BBQ; 6/10 for this batch. Make sure to leave time to marinate veges, and soak skewers overnight!

1 pack bamboo skewers
Assorted veges such as cherry tomatoes, capsicum, zucchini, broccoli, slices of corn on the cob, mushrooms (bleugh, no mushies for me :-P)
Cheese with a high melting point, such as halloumi
Lemon juice
Chilli powder
Thyme
Olive oil

1) Soak skewers in cool water overnight to ensure they don't burn/char during the cooking process.
2) Cut veges into similar-sized pieces so they will cook in about the same amount of time. Cut cheese into 2-3 cm cubes.
3) Mix up marinade - olive oil, thyme, a sprinkle of chilli powder, lemon juice. I added a splash of soy sauce and a little bit of crushed garlic too, for extra flavour.
4) Evenly space veges and cheese on skewers and pour marinade over. Marinate for approx. 1 hour, turning once or twice to ensure an even coating.
4) Preheat 1 tsp of olive oil in BBQ or large frying pan and grill skewers for 8-10 mins or until veges are tender.



That's a stock photo from the website I got the recipe from - mine were darker due to the marinade but basically the same thing :-)

Beetroot salad with salmon

Salad Greens
Tomato
Capsicum
Peeled carrot strips
1 can beetroot or fresh beetroot
Sliced Salmon

Crispy noodles, cashews and feta cheese to top.

Bake beetroot - put over Salad and add toppings + salad dressings as desired :D

Quick, easy and tasty - Not meat free but worth a blog post :P

Mushroom Risotto

Cook risotto rice as per normal

Sou-tee halved cherry tomatoes, diced -red onion, chopped button mushrooms, chopped capsicum, garlic, chilli

When it's cooked mix together and serve.

Was quick and easy - we used Uncle Ben's risotto which instructed to cook in stock so was quite salty and an overpowering flavour. Next time we would use normal risotto rice and not use stock to flavour.

7/10 - room for improvement with risotto change :D

Roast Vege salad

YUM YUM YUM - the topping makes it, does it not!!!! Yay for that recipe

chickpea and tomato curry

1 T vege oil 1 lg onion finely chopped 4 cloves garlic - finely chopped 3 T finely minced ginger 2 T cumin seeds large pinch of chilli flakes 1/2 t gr cinnamon 1/2 t gr tumeric 2 x 420g cans chickpeas - drained 2 x 400g cans diced tomatoes 1/2 c coarsly chopped coriander s & p steamed rice and plain yog to serve heat vege oil over moderate heat in deep frying pan. add onion, garlic, ginger, cumin seeds, chilli flakes, cinnamon and tumeric - fry gently for 10 mins until onions soft and browned. add chick peas and tomoatoes, mix well, bring to boil, then simmer for 15 min until thick. Add the coriander just before serving. Season to taste, serve with steamed rice and dollop of yoghurt for each portion. Serves 4-6 makes heaps - flavour improves with keeping. Looks nice :-) I made it with one can chickpeas and one can lentils and served with pita bread instead of rice.

Ninja

get with the programme Mum

finding it hard to find recipes I want to prepare - promise to do better [she says lacklustrely - is there such a word!]

Roast veg salad

Cut up the following into 2cm cubes:
Pumpkin
Kumera
Potato
Carrot

Season with dried Basil, dried Oregano, salt/Pepper, bake veg for 40mins or so

Fry red onion, garlic, cherry tomatoes and put over the top of cooked veg,

Add sunflower seeds and feta cheese and serve.

Was very yummy - 10/10

Pumpkin and feta filo parcels

I give this one a 2.5/5. They were nicely crisped on top but a bit soggy on the bottom; I suspect I put too much filling in each parcel so will try it with less next time. Flavour was also a bit bland - I'd put some mixed herbs and maybe some soya sauce in as well as the chilli flakes.


Ingredients:
approx. 200g pumpkin
approx. 100g feta cheese
1 egg
salt, pepper and chilli flakes, to taste 
1 packet filo pastry 
a couple of tablespoons of olive oil 


Method:
1) Preheat oven to 200 degrees.
2) Cook and mash pumpkin until pureed. Mix with crumbled feta, egg and seasonings.
3) Cut filo sheets into lengthwise strips (approx. 8cm in width) and put a spoonful of pumpkin mixture in the top left hand corner. Fold left edge to meet right edge and form a triangle, sealing the edges with a little olive oil. Continue down the pastry, folding to the opposite side each time to form a triangle (right fold, left fold, right fold and so on).
4) Brush the tops of the filos with remaining olive oil to ensure they crisp up.
4) Put filos in a baking dish, making sure to grease it first or they won't want to detach after cooking! Bake for around 20-25 mins or until golden brown.


Can be served with salad or similar as a main mean or with dipping sauces such as sweet chilli for a starter or snack.

Vegetarian enchiladas

Una fiesta sana de Mexico!
I give these enchiladas a 4/5 because I prefer them with chicken :-P


Ingredients:
wholemeal tortillas (allow 2 per person)
1 can Craig's Salsa Beans & Corn (or alternative, featuring beans of some sort in salsa sauce)
1 tsp mixed herbs/coriander etc
grated cheese


Method
Preheat oven to 180°C. Stir together salsa bean mix and herbs.


Lay the tortillas out flat on a clean surface. Spoon the filling onto one side of the tortillas (optional: add cheese at this stage instead of sprinkling over the top - uses less overall). If any filling remains after all tortillas are full, spoon over the top of the tortillas in the dish - I usually reserve some so I can do this.


Fold over to enclose and place in a baking dish - instead of the fancy pocket-style folding, I just roll them up and put them side by side in the dish so they can't unroll during cooking.


Sprinkle over the cheese and bake for 20 minutes or until heated through.


Sprinkle the tortillas with the reserved salsa and coriander, and serve with green salad.


Leftover enchiladas can be frozen for up to 3 months.

Smurfette

Cherry Tomato Calfoutis

60g plain flour
1 tsp BP
3 eggs
100ml trim milk
3 T basil - plus extra for garnish
150g Cottage cheese
250g cherry toms
oven on 180 degrees C.
put flour, BP, eggs, milk and plenty of seasoning in food processor and whiz until smooth [or in large bowl mix well by hand] - empty food processor mix into a bowl and whisk in cottage cheese and shredded basil.
pour mix into 1 L shallow ovenproof dish, then drop in cherry tomatoes.  Season with black pepper.
cook for 30 mins or until egg is golden and set [test like a cake - a sharp knife inserted should come out clean]
Garnish with extra basil leaves and serve immediately with crisp green salad.
per serving: 177 cals, 7g fat [3g saturates] 16g carbs, [4g total sugars]
can add ham, spring onions or other herbs
Good Housekeeping Feb 2012 mag

easy to make, looks great in serving dish before being served -  tastes YUM

Asian Style Salmon - rating

Asian Style Salmon
I rate this as 10/10 BTW :-0

Potato and Corn fritters

500g potatoes,
2 eggs
1/4 cup self raising flower
1/2 cup warm milk
1 cup corn - I used a can
Salt
Oregano for a little herb flavour.

Cook potato and then mash it. Add eggs, flower, milk, salt and oregano.

Cook in frying pan

Rated: 7/10 - Not as good as Sarah W's corn fritters that she has made before. Will have to practice to perfect it a little more.

Asian Style Salmon

350 salmon pieces or salmon fillets/ steak

2 T Worcester sauce

2 T dry white wine

1 ½ t crushed ginger

2 T honey

Sprinkle sesame seeds

Wash salmon and dry on paper towel

Place Worcester sauce, wine, ginger, and honey in a fry pan and heat until honey is melted

Add salmon and cook 2 mins each side and remove and keep warm.

Continue cooking the sauce until it is syrupy.

To serve – drizzle sauce over salmon and sprinkle over the sesame seeds.

Serve with rice, bok choy coloured vege

this is the easiest easiest fastest meal! could do with other fish! must start taking photos to embellish the posts. 

Mum

Rating for potato & chickpea curry

Oops, just realised you guys have been rating your recipes and I haven't - so a late addition to my previous post: this is super yummy and I'd give it a 4.5 out of 5. Could be improved in terms of fat/salt content - the original had butter and I changed it to oil so that should help a bit. Other than that, I used Uncle Ben's Rice Express (egg fried rice flavour) instead of plain rice to give it more flavour.

Capsicums stuffed with couscous & spinach

1 cup couscous
1 onion
3 T slivered almonds
1 T grated lemon zest
1 cup spinach (fresh or frozen)
50g Feta cheese
2 Capsicums
Saultanas optional- we didn't have any

Cook Couscous. Cook onion in frying pan, add lemon zest and almonds, and saute until nuts start to brown.
Cook spinach and mix everything together in a bowl, add feta.

Put into halved/de-pipped capsicums, Place into baking dish with 5-10 mm water and bake for 30mins covered in tinfoil. Take tinfoil off and bake for another 10 off mins.

Rating: 4/10 - lacked flavour. Next time needed saultanas and sumac to add flavour.
Veg overload tonight as had kumera, brocolli, courgette and tomato as well.

Sarah's first post

Looks like I've got some catching up to do!
Below is a recipe for a potato and chickpea curry served over rice:

Ingredients

• 1.5 cups vegetable broth
• 0.5 cups water
• One can chickpeas
• One can chopped tomatoes (preferably chilli flavoured)
• 2-3 medium potatoes, diced
• 1 small onion, diced
• 1 Tbsp cooking oil e.g., rice bran
• 1 tsp ginger
• 0.5 tsp cumin
• 0.5 tsp coriander
• salt and pepper to taste

Method

1 Precook potatoes (by boiling/baking/etc) until they start to soften.
2 Heat the oil over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 3-4 minutes.
3 Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender.
4 Serve the curry in bowls over rice.

Bon appetit!
Sarah xo

Vegie Lasagne

http://www.foodinaminute.co.nz/Recipes/Pumpkin-Spinach-Lasagne

What I did:

• 750g pumpkin, peeled and cut in 1-2cm dice
• 1 onion, sliced
• Carrot sliced
• Courgette sliced
• 1 cup cottage cheese - I forgot to buy this so didn't add any which would have made it more tastier
• 1 egg, beaten
• Mixed herbs
• 400g can Tomatoes
• 1/2 of a 400g pack fresh lasagne
• Spinach
• 1 cup grated Edam cheese

Was pretty good - 8/10. Needed more herb flavour. Was good reheated for lunch today - 2 days old :D

I took a pic but it looks really bad so won't upload it - will take a fresh pic of the next one and upload it :D

First post - Week 1

First post :D
Tuesday night this week will be Veg night - starting with something simple, a vegie bake.
Will upload recipe and maybe a photo if I can figure out how to...

Ninja guy does not eat meat once a week as well

Number 1 " Eggplant rolls with ricotta and red peppers

serves 4 1 lg egg plant olive oil s + p 3 red peppers - halved, cored and seeds removed 250g ricotta cheese 1/2 c basil pesto heat oven to 190 cut eggplant in 1.5cmslices, brush with oil both sides and place on oven tray. bake 20-30mins until golden. at the same time, place pepper halved in oven rub with minute amount of oil and bake 20-30 mins until soft and skins blister. Remove to bowl, cover with plastic wrap and skins loosen enough to peel. when cooled, peel peppers and discard skins. Combine ricotta and pesto. lay eggplant on work surface. cover with roast peppers, cut to fit. Spoon some ricotta mix on top. Roll and pack in baking dish. Bake 15-20 mins until heated through. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Great start - i give this 3 ticks. visually attractive and tasty, quite filling for a dinner with salads. Off we go