Peachy Tray bake

2 cups s/raising flour
100g butter, cubed
1/3 c castor sugar
finely grated zest and juice of one orange *
150ml milk
900g peaches (or nectarines) stoned and cut in thick wedges
extra 25g cubed
1 tsp cinnamon
1/3 c raw sugar
icing sugar


this is a tray bake - and would be good as a sweet treat to pack up for picnic or to the beach.

Preheat to 200C - line a 23x33 slice tin with baking paper.  Place flour and butter in bowl and rub butter in until crumbly (or use food processor)
Stir in sugar and zest and make a well in centre - pour milk in and mix just enough to form soft dough. don't over mix.
On a lightly floured surface, roll out dough to same size as tin and press to fit snugly.  toss peach wedges in juice and scatter over dough.  dot fruit with butter and sprinkle over the cinnamon and raw sugar.
Bake 35-40 mins or until base is golden brown and fruit caramelised and juice. dust with icing sugar and cut into squares - serve with mascarpone or cream if you like.

Serves 12. keeps for 1-2 days.

loved this as a dessert and as a slice to have with a cup of tea.  Will make again and post a picture. The one I made had apricots, plums and nectarines and *instead of OJ I used the lemon lime bitters syrup and that made the base tasty tasty and delicious.

baked potato with capsicum

1 large potato per person
1 capsicum
1 red onion
olive oil
sea salt
chilli flakes
(don't over do the chilli flakes - little goes a long way)

oven at 200C - choose enough potatoes to feed your people, scrub and prick with fork, brush with oil and bake with approx 1 hour.allow the potatoes to cool, then break each one open with a fork and gently pull them apart.
place the potatoes in a shallow baking dish or roasting pan.  Add strips of capsicum and wedges of red onions.  Drizzle with olive oil and sprinkle with sea salt and chilli flakes. Roast until crisp and golden.

Avocado enchiladas

One word: yuummmmmmmmmm!!! Will be making again for sure; 9.5/10.

• Sauce:
• 1/2 cup vege broth
• 1/2 cup hot salsa
• 1/4 cup sour cream/Greek yoghurt
• 1 avocado
• 1 tsp crushed garlic
• 1/2 teaspoon cumin powder
• salt and pepper to taste
• juice of 1/2 lime (optional)

Other ingredients:

1 Tbsp oil

500 g cooked tofu (or chicken if not vegetarian)

1 avocado (so 2 total)

2 cups grated cheese

1 pack large wholegrain tortillas (approx. 8)

Directions

1. Puree the vege broth, salsa, sour cream, 1 avocado, garlic, cumin, salt and pepper, and lime juice in a blender or food processor.
2. Mix the half of the sauce with the cooked tofu, the other avocado,  and half of the cheese.
3. Coat the bottom of a large baking dish with some of the sauce, wrap the tofu and avocado mixture in the tortillas and place them in the dish.
4. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 200 deg oven until the cheese has melted and the sides are bubbling - about 15-20 minutes.

I'm back

gosh, you guys have been good posting all these inspiring meatless recipes.

Artichoke, Walnut and Spinach Pasta

320g Spiral or Penne Pasta
1 Tablespoon Olive Oil
1 heaped tsp Crushed garlic
1 red onion
70g Walnuts, chopped
1 lemon - zest finely grated
Red chilli (optional)
390g can Artichoke Hearts - sliced
4 large handfuls baby spinach/chopped spinach
1 large handful parsley
50g Feta crumbled
40g Permesan Cheese shaved or grated.


1, Cook Pasta in pot, Meanwhile heat olive oil and fry garlic, onion, walnuts, lemon
2, Add artichokes and fry for a few minutes
3, Add cooked pasta, spinach, parsley, feta, parmesan - toss together well
4, Serve and top with left over cheeses

This was yummy - 8/10. Very easy and quick to make as well!
We were quite bold in deciding to make it as we don't usually/ever have artichoke but it turned out well.