Carol's Vegetarian Recipes

My sister in law has a recipe collection which are  include here. The purpose of this collection on the domverde blogspot is, firstly, to have access to these recipes wherever you are in the world and secondly, to clear out the paperwork of recipes.The source of her recipes will be attributed  where possible.

Mushroom and Kale Cannelloni

Time: 1 Hour
Serves: 4 - 6

Ingredients

2 tbs. olive oil
1 onion, finely diced
3 clove garlic, crushed
1 tsp. dried oregano leaves
250g mushrooms of your choice  – sliced
100 ml white wine
2 cups kale leaves – shredded
400g ricotta cheese
2 egg yolks
100g grated cheddar cheese, reserving a handful
Pinch nutmeg
Handful chopped fresh basil or parsley,
Pinch salt
1 packet of fresh lasagna sheets
500ml of freshly made tomato pasta sauce

Method

Preheat oven to 170C and lightly grease a baking dish with oil.

In a non-stick fry pan heat the olive oil and sauté the onions until soft. Add the garlic. Add the mushrooms and continue to cook for 5 minutes on high heat. Now add the shredded kale and mix around the pan with a wooden spoon so it wilts. Add the oregano. Next pour in the wine. Stir until the liquid evaporates completely. Season. Allow to cool.

In a small bowl, combine ricotta, egg, salt, pepper, nutmeg and cheddar. Introduce the kale mixture.  

Lay the pasta sheets onto a floured surface spoon 2 heaped tablespoons of ricotta mix onto the pasta and roll up into cannelloni tube. Try not to overlap the pasta too much and trim the excess if required.

Pour ¼ of the pasta sauce into the base of the baking dish. Add a few leaves of basil. Place tubes into baking dish in a single layer. Pour the remaining tomato sauce over filled tubes ensuring you cover all the pasta.

Drizzle over olive oil, sprinkle with freshly ground black pepper and sprinkle the reserved cheese.

Cover and bake in preheated oven for approximately 20 minutes. Uncover and bake for a further 5-10 minutes, or until top is browned and pasta is tender when tested with a skewer.

Cauliflower Puree

Ingredients

1/2 pound cauliflower florets, stems trimmed
3 cups water
Salt
1 tablespoon olive oil
1/2 cup heavy cream
Freshly ground white pepper

Directions

Preheat the oven to 225 degrees F. In a large saucepan, combine the cauliflower, water and salt over high heat. Bring to a boil, then reduce heat to medium and cook until the cauliflower is very soft, about 30 minutes. Remove from the heat and drain. Put the cauliflower, 1 tablespoon olive oil, and the cream in a food processor and puree until smooth like creamed potatoes. Season with salt and white pepper. 

Carrot, apple & celeriac mash

Ingredients

• celeriac, peeled and cubed ( I used half of the celeriac)
• 2 carrots, sliced
• 2 eating apples,about, peeled and cubed
• 2tbsp crème fraîche ( I used greek yoghurt
• 1 tbsp butter
• bunch of finely chopped parsley

·         Method

·         Put the celeriac, carrots and apples in a large pan of water, bring to the boil and simmer for 20 mins until tender. Drain, tip back into the pan and mash roughly. Stir in the rest of the ingredients. Cover and keep warm until ready to serve.

Stuffed Field Mushrooms

Ingredients (serves 2)

• 2 portobello mushrooms
• 1 clove of garlic
• 2-3 cups of blanched garlic, ribs removed
• salt
• grated parmesan cheese
• 1- 1/2 cups of ricotta cheese
• olive oil (about 2 tsp)

Directions

1.    Preheat oven to 350 F.

2.    Blanch your kale in boiling salted water. Let cool. (I refrigerated mine.)

3.    Once your kale has blanched, remove the ribs leaving the tender leaves. Rough chop.

4.    Chop the garlic.

5.    Place cleaned portobello mushrooms on an oiled cookie sheet.

6.    In a bowl, mix the kale, garlic, a bit of olive oil, salt, ricotta and freshly grated parmesan cheese (however much you want).

7.    Place the kale-ricotta mixture on top of the mushrooms.

8.    Bake for 20-30 minutes until the mushrooms have lost some of their moisture and the kale-ricotta mixture is heated completely through.

Vegetable Soup

½ Cup tomato Paste

1 tbspn red curry paste

4 cups water

4 cups chicken stock

1 red onion – finely chopped

2 garlic cloves crushed

1 medium potato – finely chopped

1      “       carrot       “            “

1      “      zucchini    “            “

4 cauliflower florets “            “

1 cup sliced mushrooms

1x 300g chickpeas (drained)

1x 310g corn kernels (drained)

½ cup long grained rice

¼ cup basil, coarsely cut

1.  Spoon pastes into large non stick pan, stir over low heat about 1 minute

     until fragrant.  Add water and stock and stir in, bringing to boil.

2.  Add all other ingredients, except basil and simmer for 15minutes covered or

     until rice is tender.

3.   Stir in basil and serve garnished with basil leaf 

Tomato Onion Tart

Ingredients:

For the Crust

• 1/2 cup flour
• 1/2 cup cornmeal
• 1/2 cup grated Parmesan cheese
• 1 tbsp dried oregano
• 1/4 cup olive oil
• Salt and pepper
• 1/4 cup water

For the Filling

• 1 tbsp olive oil
• 1 x onion, peeled and sliced thinly
• 3 x plum tomatoes, cut into quarters
• Grated parmesan cheese for sprinkling

  Directions:

For the Crust

1. Preheat your oven to 400 degrees.
2. Whisk together the flour, cornmeal, Parmesan, oregano, salt and pepper. Add the oil and water and stir until combined. Pat into a disc, wrap in plastic wrap and rest in the refrigerator for half an hour.

For the Filling

1. Meanwhile, sauté the onions in the olive oil until they are golden brown and caramelized. Start over a medium high heat, but gradually turn the heat down as they begin to brown.
2. Lightly flour your hands, the crust, the rolling pin and your work surface. Roll out the crust and press it into an 8” tart pan. Spread onions into bottom of shell and then fan the tomatoes on top of the onions. Sprinkle with grated cheese and bake for 20-25 minutes, until pastry is golden and crisp and tomatoes are soft.

DUTCH GINGER CAKE

Ingredients:

1 ¾ cups plain flour

¼ teaspoon salt

140g preserved ginger

1 egg (reserving 1 tspn for the glaze)

185g butter (or substitute)

2/3 cup castor sugar

60g whole blanched almonds (1 minute in boiling water, then slip skins off)

Method:

Sift flour and salt, add sugar and chopped ginger.

Mix in beaten egg, reserving 1 teaspoon for glazing. Melt butter over gentle heat and

allow to cool slightly.  Add butter to flour mixture.  Mix well, using hands to put together.  Press mixture into greased 22cm round tin. Brush top with reserved egg for glaze.  Arrange almonds decoratively.  Bake in moderate oven (180deg fan forced) for  30-35 minutes or until cake is cooked-golden brown and firm in touch.

Allow to cool in tin before removing.

Beetroot chutney

An Aussie classic, beetroot doesn't just belong on a burger - this vibrant root vegetable packed with natural sugar livens up any winter meal.

Preparation  20 minutes Cooking 120 minutes Makes 1.5L

Ingredients

• 1.5kg (about 5 medium) fresh beetroot
• 3 brown onions, finely chopped
• 3 Granny Smith apples, peeled, cored, finely chopped
• 500ml (2 cups) balsamic vinegar
• 80ml (1/3 cup) fresh orange juice
• 550g (21/2 cups) raw sugar
• 1/2 tsp ground cloves
• 2 large fresh rosemary sprigs

Method

1. Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place in a baking dish. Bake in oven for 1 hour. Set aside to cool slightly. Using disposable gloves to avoid staining your hands, remove the skins and discard. Trim the root and stem ends. Finely chop the beetroot.
2. Place beetroot, onion, apple, vinegar, orange juice, sugar and cloves in a large heavy-based saucepan over medium-high heat. Stir until the sugar dissolves. Add the rosemary. Reduce heat to medium. Simmer for 1 hour or until the mixture thickens slightly.
3. Remove the rosemary and discard. Spoon the hot chutney into sterilised jars. Seal and invert for 2 minutes.

Notes

• Beetroot know-how: Beetroot's sweetness makes it a tasty addition to salads, vegie juices and even chocolate cakes!

Try it with goats cheese, rocket, garlic, balsamic vinegar, potatoes, carrots, walnuts and sour cream.

It's a good source of folate and dietary fibre.

Tip: Don't dump beetroot leaves - cook them the same way as silverbeet.

Label, date and store in a cool, dark place away from direct sunlight until ready to use.

NEPALESE VEGETABLE CURRY

2 tbsp oil

2 onions finely chopped

2 cloves garlic crushed

1 tsp grated fresh ginger

1 tsp tumeric

1 tsp ground cumin

1 tsp curry powder

1 tsp salt

 cauliflower cut into florets

1 cup frozen peas

825g can crushed tomatoes

425g can chickpeas drained and rinsed

 cup light coconut milk

1.                  Heat oil in a large saucepan/wok and sauté onion garlic and ginger until soft.

2.                  Add spices and sauté for a further minute.

3.                  Fold through cauliflower.

4.                  Add tomatoes and bring mixture to the boil.

5.                  Add peas, chickpeas, coconut milk and season with salt.

Reduce heat and simmer until cauliflower is just tender.

6.                  Heat through and serve with rice.

Serves 6

           

 Vanilla Custard  - Margaret Fulton

(without cream)


2 cups milk
1 vanilla bean, split lengthwise, seeds scraped
4 egg yolks
1 tbsp cornflour
¼ cup caster sugar

Preparation
Combine the milk, vanilla bean and seeds in a saucepan over a moderate heat, until simmering. Remove from the heat, cover and set aside for 15 minutes. Remove the vanilla bean.

Beat the egg yolks and cornflour in a bowl with an electric mixer. Add the sugar and beat until pale and thick.

Reheat the milk back to simmering point. Pour onto the egg yolks, whisking continuously. Return to a clean saucepan. Cook over a low heat for 8 minutes, stirring, until the mixture thickens and coats the back of a spoon. Cool.

Roast pumpkin dip

Cooking Time

35 minutes

Ingredients (serves 8)

• 300g butternut pumpkin, peeled, deseeded
• Olive oil cooking spray
• 2 tablespoons walnut pieces
• 200g fresh ricotta cheese
• 1/4 cup thickened cream
• 1 teaspoon ground cumin
• 2 tablespoons finely chopped chives
• 200g Kurrajong Kitchens Snack Size Lavosh, to serve

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 3cm pieces. Place onto tray. Spray with oil. Roast for 35 minutes or until tender. Allow to cool.
2. Cook walnuts in a frying pan over medium heat, stirring, for 8 minutes or until light golden. Set aside to cool. Roughly chop.
3. Process pumpkin, ricotta, cream and cumin in a food processor until smooth. Transfer to a bowl. Stir in walnuts, and salt and pepper. Sprinkle with chives. Serve with lavosh.

Spicy pumpkin dip

(Source: Sera's kitchen)

Serving size: Serves 10 or more
Cooking time: Less than 30 minutes

Great dip to put in cob bread of have with Turkish bread, or any other bread for that matter.

INGREDIENTS:

1kg Jap or butternut pumpkin, peeled and roughly chopped.

440g can chickpeas, drained
1 large onion, sliced
2 teaspoons curry powder
½ small tub extra light sour cream
¼ cup fresh basil, chopped
¼ cup fresh chives, chopped
1 teaspoon chilli paste
1 teaspoon garlic
cracked pepper, to taste

METHOD:

Peel and boil pumpkin until soft.

Lightly pan fry onion in oil spray

Combine all ingredients in food processor and blend.

Serve hot or cold.

LEMON & GINGER ICE CREAM

The two secrets of producing this velvety ice cream is using lots of sugar. This makes it difficult for ice crystals to form,  and whipping in lots of air so its light and fluffy. You can use any kind of citrus, but lemon and ginger are a match made in heaven.  Combining the cream and yoghurt makes it lighter and tangier than using all cream.

Prep Time - 30 minutes plus freezing

Cook Time - 10 minutes

Makes - 2 1/2 litres

1 1/2 cups caster sugar

finely grated zest of one lemon

3/4 cup lemon juice, strained

1/2 cup very finely chopped crystallised ginger

4 egg whites

1 cup cream

1/2 cup greek yoghurt

Combine sugar, lemon zest and juice and ginger in medium pot. Stir over heat until sugar has dissolved.  Bring to boil and simmer for 5 minutes. Remove from heat.

While syrup is boiling, beat egg whites in an electric mixer  until stiff peaks form.  On low speed, gradually add the hot syrup then turn mixer speed to high and beat until cool and very thick(about 10 minutes.

Transfer to large mixing bowl so you can use the same mixer bowl and beater(you do not need to wash them in between) to whip the cream to soft peaks.  Gently fold in the yoghurt, then mix in the beaten egg whites, a little at a time, folding gently until evenly incorporated.

Spoon into a container, cover and freeze for at least 6 hours.  Lemon and Ginger Ice Cream will keep for 3-4 weeks in the freezer.

SESAME AND OREGANO LAVOSH

165G Plain Flour

55 G Wholemeal Flour

2 tablespoons Black Sesame Seeds

2 tablespoons White Sesame Seeds

1 tablespoon Oregano Leaves (or dried Oregano)

1 teaspoon Salt

125ml water

4 tablespoon extra virgin olive oil

1 teaspoon Sesame Oil

flaky sea salt for sprinkling

Preheat oven to 170deg.C/150deg.fan and line an oven tray with baking paper.

In mixing bowl, stir together the flours, sesame seeds, oregano and salt. Mix the oils and 125ml water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each piece out on lightly floured board as thinly as possible.  Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll very thinly again - they need to virtually see through.

Carefully transfer the strips to baking tray, brush lightly with oil and sprinkle with flaky salt.  Bake until crisp and pale golden - about 15-18 minutes.  Allow lavosh to cool fully then store in airtight container.

NOTE:  The dough can be made any shapes, i.e. circles, triangles or whatever you prefer

Broad Bean Pâté recipe

ingredients

350 g (12 oz) shelled broad beans
approx. 175 g (6 oz) cream cheese
salt and freshly ground black pepper
sprigs of mint

method

1. If the beans are old, remove the skins either before or after cooking.

2. Boil lightly in salted water until tender.

3. Mash or put through a vegetable mill with enough cream cheese to make a thick paste.

4. Season with salt and pepper.

5. Press into individual dishes and garnish each with a sprig of mint.

6. Serve with triangles of wholewheat toast.

UPSIDE-DOWN TOMATO & BASIL PIE

Ingredients:

1 x 800g can diced tomatoes

1.1/2 cups (225g) self-raising flour

1 teaspoon salt

1 tespoon dry mustard powder

100g parmesan cheese, freshly grated

50g cheddar cheese, freshly grated

125g unsalted butter, cut into chunks

2 eggs

1/3 cup (80ml) milk

1 couple of shakes Tabasco Sauce

6 medium ripe tomatoes (prefer Roma) thinly sliced

1/3 cup finely shredded basil

Basil leaves (for serving)

-----

1. Preheat oven 180deg.C. Butter a shallow 26cm round ovenproof dish and line the base with buttered baking paper. Set aside.
2. Pour canned tomatoes into a sieve over a bowl and leave them to drain. Give stir occasionally to make sure as much liquid seeps away as possible.
3. Meanwhile, whiz the flour, salt and and mustard together in processor. Add the cheeses and whiz again to just mix them in.  Scatter the butter chunks over the top and process until the mixture resembles coarse breadcrumbs.(this can be done by hand if preferred). Tip the mixture into a bowl.
4. In another bowl, whisk together eggs, milk and Tabasco sauce. Make a well in the cheese mixture and pour in the egg mixture, then stir together to make a fairly stiff batter.
5. Lay the sliced tomatoes in overlapping circles in the base of the buttered dish so the bottom is completely covered. Spread the drained tomatoes evenly over the top and sprinkle them with the shredded basil.  Dollop spoonfuls of the batter over the basil and tomatoes, then with lightly floured hands, pat it out with your fingers to spread it evenly.(do not worry if there are a few little gaps-they fill out as the pie cooks).
6. Bake pie for 30-35 minutes or until the topping has risen and is golden.(The time will vary a bit depending on how thick your dish is). Test it by inserting a fine skewer into the topping. If it comes out clean the pie is ready. Remove pie from oven and leave it to settle in the dish for 5 minutes before inverting it onto a warm serving platter. Mop up any juices that seep out onto the platter  and scatter over some basil leaves

    

Beetroot Risotto  (Maggie Beer)

·  2 large beetroot leaves trimmed, leaving at least 1 cm stalks attached

·  4 cup Chicken Stock

·  100g unsalted butter chopped

·  1 smoked belly bacon rasher skin trimmed then chopped

·  1 large onion roughly chopped

·  1/2 cup Verjuice

·  2 garlic cloves finely chopped

·  2 cup risotto rice

·  1/2 tspn sea salt

·  2 sticks celery finely sliced

·  1 cup parmigiano reggiano coarsely grated

·  1/3 cup Extra Virgin Olive Oil plus extra for drizzling

·  1 tbspn horseradish cream

·  Small handful flat leaf parsley chopped

·  1/2 lemon cut in wedges, to serve

Wash the beetroot thoroughly then place in a saucepan of cold salted water. Bring to a simmer over high heat, then reduce the heat to medium and cook, covered, until they are just tender when tested with a sharp knife or skewer (depending on the size of the beetroot, this could take anywhere from 40 minutes to an hour or more).

Drain the beetroot, reserving one cup (250 ml) of the cooking liquid, if using young beetroot. When cool enough to handle, slip the skins off by hand, then coarsely grate the flesh into a bowl and set aside.Bring the Chicken Stock to the boil in a saucepan and keep warm. If using the reserved cooking liquid, keep it warm over low heat.Meanwhile, melt the butter with two tablespoons of the Extra Virgin Olive Oil in a heavy-based saucepan over medium heat, then add the belly bacon and cook for 1 minute.

Add the onion and saute for 5 minutes, then add the garlic and cook for 2 minutes or until lightly golden.Add rice, then add the Verjuice and cook, stirring, until the Verjuice has evaporated.Stir in two teaspoons salt. Reduce the heat to medium and add the reserved cooking liquid, if using, and then the hot stock, a ladleful at a time, stirring continuously and waiting for each addition to be absorbed before adding the next.When you have used two-thirds of the stock, stir in the grated beetroot and check for seasoning. Add another ladleful of stock, then stir in the celery. Add the remaining stock, then continue to cook until the rice is al dente and the mixture is thick and syrupy: the total cooking time should be about 20 minutes.Stir in the Extra Virgin Olive Oil and grated Parmigiano.

Serve with a fresh parsley scattered, a final drizzle of Extra Virgin Olive Oil and ground black pepper. Accompany with lemon wedges to squeeze over the risotto. As an option, this is also lovely served with horseradish cream.

Pearl Barley, Mushroom & Thyme Risotto

Serves: 6

• 5 cups (1 1/4 litres) chicken stock
• 20g butter
• 1 onion, diced
• 1 cup (220g) pearl barley
• 1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme

• 1 bay leaf
• 1 tablespoon olive oil
• 500g mushrooms, sliced
• 2 cloves garlic, diced
• 2 tablespoons chopped fresh parsley

1. Bring chicken stock to a boil in a large saucepan. Melt butter in a large frying pan over medium heat. Add onion, and fry for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot stock. Bring to a boil, reduce heat to low, and simmer until most of the stock is absorbed, about 10 minutes.
2. Pour in remaining stock 1/2 cup at a time, stirring and allowing it to be absorbed before adding more. This process takes about 50 minutes.
3. Meanwhile, heat olive oil in a large frying pan. Fry mushrooms over high heat, cook and stir until softened. Add garlic, and cook for about 3 more minutes. Stir into the barley mixture with parsley. Remove bay leaf, and serve.

Rubs (coating for lamb chops etc.)

2 tblspn Cayenne Pepper

2 tblspn Oregano

1 tbslpn black peppercorns

2 tblspns Paprika

2 cloves garlic

2 tblspn flake dried onions

Combine all ingredients together to make finely ground

Rub over lamb chops and refrigerate for 1-2 hours before barbequing

SALAD - Roast Pumpkin with spinach and goat’s cheese

Serves   4  Preparation   20min  Cooking 35min

Bottom of Form

Ingredients

• 1 small pumpkin
• 1 long red chilli
• 2 cloves garlic, peeled
• juice of 1 orange
• 125 ml (½ cup) olive oil
• salt and freshly ground black pepper, to season
• 3 red onions
• 125 g English spinach, trimmed
• 125 g goat’s cheese

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 200°C.

Split the pumpkin in two, scoop out the seeds, peel and cut into wedges. Deseed the chilli and thinly slice. Place the pumpkin, chilli and garlic cloves in a baking dish. Squeeze over the juice of ½ orange and drizzle over 2 tbs olive oil.

Season with salt and pepper. Bake for 35 minutes or until the pumpkin is soft and golden.  Peel and thinly slice the onions and put on a baking tray lined with baking paper. Drizzle with 1 tbs olive oil and season with salt and pepper. Bake, turning occasionally, for 25 minutes or until soft.

To make the dressing, combine the remaining juice of ½ orange and 60 ml (¼ cup) olive oil in a small bowl. Peel and mash the garlic, stir into the dressing, and season with salt and pepper.

Wash the spinach and dry in a clean kitchen towel. Arrange the spinach on a big serving dish. Top with the warm roasted pumpkin and onions, and crumble over the goat’s cheese. Drizzle the salad with the dressing

Cannellini Beans with Herbs and Prosciutto

3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 (14 1/2-ounce) can diced tomatoes with juices
2 (15-ounce) cans cannellini beans, rinsed, drained
2 ounces prosciutto, coarsely chopped
Salt and freshly ground black pepper
3 cups arugula or mixed baby greens

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds.

 Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes.

Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes.

 Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.

Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.

 

Chick Pea and Feta Salad with Wild Rice

This is a really easy and delicious salad to make. It was made for us by our good friend, Mark one night, and we loved it.

3? cans of chick peas (drained)

1 stick of celery (roughly chopped)

100g or so of good quality feta (chopped)

Drizzle of good quality olive oil

Flat leaf parsley (roughly chopped)

 1 - 2 Lemons (depending on how tangy you like it)

Empty chick peas into a bowl. Add feta and celery. Drizzle in olive oil and mix with your hands.

Squeeze in the lemon juice and mix again. Add the parsley.

Variations - add wild rice & sultanas or pine nuts. Slithers of pear would be tasty too.

ROCKET PEAR & PARMESAN SALAD

2 large bunches (500g) rocket, trimmed

2 small (200g) firm Corella pears, sliced thinly

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil

3 teaspoons red wine vinegar

1 cup (80g) flaked parmesan cheese

Salt, freshly ground black pepper

1. Wash and dry rocket.
2. Toss the pears and lemon juice together in a small bowl
3. Place rocket in large bowl with oil, vinegar, salt and pepper.

Toss to combine.

4.      Add drained pears and parmesan to rocket.  Toss gently.

      Serve immediately

Spicy Quinoa, Cucumber and Tomato Salad

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

Recipes for Health

1 cup quinoa                                                   3 cups water

Salt to taste                                                    2 cups diced cucumber

1 small red onion, finely minced (optional)

2 cups finely diced tomatoes

1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil               1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

WALNUT, PEAR & GREEN LEAF SALAD

Ingredients        

• 3/4 cup Parmesan cheese freshly grated
• 6 tbsp walnut oil
• 2 tbsp lemon juice
• 1 tbsp whole grain honey mustard
• 2 tsp sugar
• 1/4 cup tarragon sprigs roughly chopped
• 2/3 pears, ripe
• 1/2 cup walnut pieces lightly toasted
• 4 cup mixed leaf salad (I used baby spinach leaves)
• salt
• pepper

Recipe Method

1. Oil a foil-lined cooked sheet and scatter the Parmesan cheese over it, spreading it to a thin layer about 10 inches square. Cook under a preheated broiler for 2 to 3 minutes until the cheese has melted and is pale golden. Leave until cool enough to handle, then peel the foil away, letting the cheese break into pieces to form "croutes."
2. Whisk together the oil, lemon juice, mustard, sugar, tarragon and salt and pepper. Halve and core the pears and cut into thin slices.
3. Toss the walnuts and pears with the mixed leaf salad and dressing. Pile onto serving plates and scatter with the Parmesan croutes.

this is a collection of Tomato sauces.  I think I will start with the 

Superior

Superior home-made tomato sauce

You need:
Ripe red tomatoes, onions, spices, vinegar, sugar and salt.

·         12.5kg (25lbs) of ripe tomatoes

·         60g (2oz) whole cloves

·         60g (2oz) whole allspice

·         30g (1oz) cayenne

·         1 litre (2 pints) vinegar

·         1.5kg (3lb) sugar

·         250g (1/2lb) salt

·         2kg (4lb) onions

Method:
Chop the onions and tomatoes roughly. Place in a large pot or jam pan together with the rest of the ingredients. Bring to the boil, then boil for 4 hours. Sieve the mixture, then pour into sterilised bottles and seal.

Variation:
Substitute some of the tomato with apple - up to 500g. Garlic and/or chillis can also be added to taste, but ensure that the quantity added is substituted by weight for some of the tomato. This is important is order to keep the ratio of vinegar, sugar and fruit at appropriate levels for good keeping.

Tomato Sauce

Ingredients

§  1 tablespoon Olive Oil

§  3 Garlic Cloves chopped fine

§  1 Brown Onion chopped fine

§  1 cup Dry White Wine

§  12 Vine Ripened Tomatoes cored & small cross cut into base

§  1 teaspoon Dried Basil

§  1 tablespoon Tomato Paste

§  sea salt

§  Cracked Black pepper

§  2 teaspoons Sugar

§  10 basil leaves torn in half

 Method

1. Place the tomatoes in boiling salted water for 1 minute, take them out let them cool for a few minutes and then peel off the skin and discard

2. Chop the tomatoes roughly and set aside

3. Fry off the garlic and onion in olive oil and soft but with no colour.

4. Add in the white wine and reduce until almost evaporated.

5. Add in the tomatoes, dried basil, salt & pepper and tomato paste and bring to the simmer for 30 minutes, stirring every few minutes so that it doesn’t catch on the bottom of the sauce pan.

6. Add in the torn basil and sugar.

Basic tomato sauce

Makes

Ingredients

• 1kg Roma tomatoes
• 1/4 cup olive oil
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 1 strip lemon rind
• 2 tablespoons lemon juice
• 1 bouquet garni (see note)
• 1 teaspoon white sugar

Method

1. Using a sharp knife, cut a small cross at the base of each tomato. Place into a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until you can see skins beginning to peel off (don't leave for too long as tomatoes will begin to cook). Drain immediately. Peel and discard skin. Remove cores. Finely chop tomatoes.
2. Heat oil in a large heavy-based saucepan over medium-low heat. Add onion and garlic. Cook for 4 minutes or until soft (don't allow to brown as this will give your sauce a bitter taste). Add tomatoes, lemon rind, lemon juice, bouquet garni and sugar.
3. Bring sauce to the boil. Reduce heat to low. Simmer, uncovered, for 50 minutes, stirring, or until almost all liquid has evaporated and sauce is thick. Remove lemon rind. Spoon hot sauce into hot sterilised jars. Turn upside down. Stand for 2 minutes. Turn upright. Cool.

Notes & tips

• Tip: Use tomato sauce in any of the following recipes. For a quick meal, toss through piping hot pasta.
• Note: A bouquet garni is a bunch of herbs used to flavour soups and sauces. Look for them in the spice aisle of your supermarket.
• Get the most out of summer with salad recipes, the barbecue recipes collection, picnic recipes and plenty of low kilojoule recipes for a top start to the New Year on Taste.com.au