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.