Hunger Busters/Vegetarian/Recipes

CREAMY ASPARAGUS TIMBALES

2 bunches Asparagus
1 tbs Butter
1/4 cup chopped Shallots
300ml Cream
3 Eggs

Trim asparagus, remove the thorns and cut in half.
Melt butter in a frying pan and saute asparagus and shallots until tender.
Reserve 6 asparagus tips for garnishing.
Add cream to pan, simmer for 5 minutes.
Transfer to a blender or food processor, add eggs, then puree mixture.
Pour into 6 lightly greased, 1 cup moulds. Stand moulds in a water bath of boiling water.
Bake at 160°C for 30 minutes or until set.
Serve hot or cold garnished with reserved asparagus.

Serves 6

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HERBED GARLIC SQUASH

500g Squash
60g Butter
3 cloves Garlic
2 tbs chopped fresh Herbs

Wash squash, trim and cut into slices.
Boil or steam for approx 10 minutes or until tender. Drain.
Melt butter, add sliced garlic and chopped herbs. Combine and pour over squash.
Serve hot.

Serves 4-6

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MEDITERRANEAN TOMATO SOUP

1 ½ kg Tomatoes
2 tbs Butter
2 tbs Olive Oil
1 Leek, sliced
2 Carrots, finely diced
2 stalks Celery, Diced
1 clove Garlic, crushed
1/4 cup chopped fresh Basil
1 ½ tbs Sugar
salt and freshly ground pepper to taste

Remove the skins from tomatoes by dropping them into boiling water.
Allow to simmer for 30 seconds, then transfer to iced water.
Peel skin away from flesh. Chop flesh.
Heat butter and oil in a large saucepan, saute leek, carrots, celery and garlic until tender.
Add tomatoes, basil and sugar. Cover and simmer for 30 minutes.
Add salt and pepper to taste. Serve with crusty bread and parmesan cheese.

Serves 8

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HOT SHALLOT AND SUN DRIED TOMATO PASTA

1/2 bunch Shallots
250g Bow Pasta
1 tsp Butter
1 tbs Olive Oil
2 tbs Brandy
300ml Cream
1/3 cup sliced Sun-Dried Tomatoes
freshly ground black pepper to taste

Wash and trim shallots. Slice into 2cm lengths.
Place pasts in boiling water and cook until al dente.
Heat butter and oil in a frying pan, saute shallots for 1 minute.
Add brandy, cream and sliced sun-dried tomatoes. Simmer until sauce thickens,
Season with pepper. Pour over pasta, serve with parmesan cheese and black pepper.

Serves 4

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TOMATO ACCORDIONS

1 Egg, hardboiled and diced
1 tbs diced Celery
1 tbs diced Green Capsicum
1 Spring Onion, sliced
1/4 tsp Mixed Mustard
1/2 tsp Salt
3 shakes Pepper
1 tbs Mayonnaise
4 small Tomatoes
4 Lettuce leaves

Combine all ingredients except the tomatoes and lettuce.
Mix lightly and chill thoroughly.
Turn tomatoes stem end down. Without cutting right through, cut down making six slices.
Spread apart. Sprinkle cut surfaces with salt.
Fill between slices with egg mixture.
Serve on lettuce leaves.

Serves 4

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TOMATO AND HERB POTATOES

6 small New Potatoes, scrubbed
15g Butter or margarine
6 Cherry Tomatoes, halved
2 tbs snipped Chives
1 tbs chopped fresh Parsley
1 tbs chopped fresh Basil
freshly ground black pepper to taste

Cook potatoes in boiling water until tender. Drain well. Set aside.
Melt butter in same pan. Add tomatoes, herbs and pepper. Saute for 1 minute.
Return potatoes to pan. Toss gently until heated through.Serve immediately.

Serves 2

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MUSTARD AND HERB POTATOES

4 medium Potatoes, washed
2 tbs Sunflower Oil
2 tbs Butter or Margarine, softened
1 ½ tsp Italian Seasoning Herbs
2 tsp chopped fresh Parsley
1 tsp Wholegrain Mustard

Brush potatoes with oil. Bake at 180°C for 40-50 minutes. Stand for 2 to 3 minutes.
Cut in a cross in the top of each potato. Push sides of potato to open up cross.
Spoon combined butter, herbs, parsley and mustard onto potatoes.

Serves 4

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SPINACH FILLED POTATOES

4 large Potatoes
2 Spinach leaves
1 Onion, finely chopped
15g Butter
pinch Nutmeg
1/2 cup Ricotta Cheese
1/2 cup grated Tasty Cheese

Wash potatoes well. Prick several times with a skewer.
Place on a microwave-safe plate and cook on HIGH (90-100%)
for 5 to 6 minutes until tender.
Trim thick white stem from spinach and shred leaves finely. Saute onion in butter until soft.
Add spinach and nutmeg, cover and cook until wilted.
Remove from heat and stir in ricotta cheese and half the tasty cheese.
Cut a deep cross in the top of each potato. Push sides to open top.
Scoop out some of the centre and mix into the spinach mixture.
Fill potatoes with spinach mixture and sprinkle with remaining cheese.
Bake at 200°C for about 10 minutes until filling has heated through and cheese has melted.

Serves 4

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POTATOES PRIMA VERA

750g Potatoes, cut into chunks
60g Butter or Margarine
1 Onion, chopped
1 clove Garlic, crushed
1 cup Frozen Peas
2 Zucchinis, sliced
3 Tomatoes, chopped
3 Shallots, chopped
1/2 cup grated Parmesan Cheese
2 tbs Lemon Juice
salt and pepper to taste
1/4 cup Pine Nuts, toasted

Cook potatoes in boiling water for 15 to 20 minutes or until tender. Drain. Set aside.
Melt butter in a large frying pan. Saute onion and garlic until onion is tender.
Add peas, zucchinis and carrot. Saute for 2 minutes.
Add potatoes, tomatoes, half the parmesan cheese, lemon juice and seasonings.
Cook gently, covered, for 3 minutes.
Serve sprinkled with remaining cheese and pine nuts as a meal accompaniment.

Serves 4-6

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GREEN OMELETTE

15g Butter
8 Sorrel leaves, shredded
1 tsp Green Peppercorns in brine, drained
2 tbs Dry White Wine
4 Eggs, lightly beaten
1 cup Milk

Melt butter in a large frying pan. Add sorrel and cook over medium heat, stirring
for 1 minute or until sorrel wilts.
Add green peppercorns and wine and cook, stirring, for 1 minute longer.
Place eggs and milk in a bowl and whisk to combine.
Pour egg mixture into frying pan and cook over a low heat for 4-5 minutes
or until egg mixture is set. Place pan under a preheated hot grill and cook
until top of omelette is brown.
Serve cut into wedges.

Serves 3

Source : Creative Cooking. Healthy Vegetarian Food.

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SPINACH RICE PARCELS

8 Spinach leaves, stalks removed
1 cup Vegetable Stock
Rice Filling
1 cup Rice, cooked
1 cup Wild Rice, cooked
2 Spring Onions, chopped
1 Avocado, stoned, peeled and chopped
1 tbs finely grated Orange rind
3 tbs Sultanas
2 Tomatoes, finely chopped
freshly ground black pepper to taste

Boil, steam or microwave spinach leaves until wilted.
Drain and pat dry with absorbent kitchen paper.
To make filling, place rice, wild rice, spring onions, avocado, orange rind,
sultanas, tomatoes and black pepper in a bowl and mix to combine.
Divide rice mixture between spinach leaves.
Fold in sides of leaves and roll up to form a parcel.
Arrange spinach parcels side by side in a shallow ovenproof dish.
Pour over stock, cover and bake at 180°C (350°F) for 15 minutes or until heated through.

Serves 4

Source : Creative Cooking. Healthy Vegetarian Food.

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MUSHROOM FRITTATA
Use whatever mushrooms are available to make this frittata. I like using a combination of
button shiitake and oyster mushrooms for something different.

15g Butter
500g mixed fresh Mushrooms
3 tbs snipped fresh Chives
1 tbs Green Peppercorns in brine, drained
2 tsp finely grated Lemon rind
8 Eggs, lightly beaten
1 cup Natural Yogurt
2 tbs chopped fresh Basil or 1 tsp dried Basil
4 tbs grated Parmesan Cheese

Melt butter in a large frying pan. Add mushrooms, chives and green peppercorns and cook
over a medium heat, stirring, for 5 minutes.
Place lemon rind, eggs, yogurt and basil in a bowl and whisk to combine.
Pour egg mixture over mushrooms and cook over a low heat for 6 minutes or until just set.
Sprinkle with parmesan cheese and cook under a preheated grill for
1 minute or until cheese melts and is golden.
Serve cut into wedges with wholemeal toast or crusty rolls.

Serves 4

Source : Creative Cooking. Healthy Vegetarian Food.

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OKRA AND BEAN STEW

2 tsp Vegetable Oil
2 cloves Garlic, crushed
2 fresh Red Chillies, chopped
2 Onions, sliced
250g Okra
2 Eggplant (Aubergines), chopped
2 x 440g canned peeled tomatoes, undrained and mashed
440g canned Red Kidney Beans, rinsed
250g firm Tofu, cut into chunks
1/2 cup Red Wine
1 tbs Brown Sugar
3 tbs chopped fresh Basil
freshly ground black pepper to taste

Heat oil in a large saucepan. Add garlic, chillies and onions and cook over a medium heat,
stirring constantly, for 5 minutes or until onions are soft and golden.
Add okra, eggplant (aubergines), tomatoes, beans, tofu, wine and sugar.
Bring to the boil, then reduce heat and simmer for 30 minutes.
Stir in basil and black pepper.
Serve with boiled wholemeal pasta or brown rice.

Note : When preparing fresh Okra, wash it well and handle
it carefully. Rub it gently under running water to remove the outer fuzzy layer.

Serves 4

Source : Creative Cooking. Healthy Vegetarian Food.

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MUSHROOM RISOTTO

45g Butter
200g Flat Mushrooms, thickly sliced
125g Button Mushrooms, halved
200g Shiitake Mushrooms
200g Oyster Mushrooms
2 cups Arborio or Risotto Rice
4 cups hot Vegetable Stock
4 tbs grated Parmesan Cheese
freshly ground black pepper to taste

Melt 15g butter in a frying pan. Add mushrooms and cook over a medium heat,
stirring constantly, for 4 to 5 minutes or until mushrooms are soft.
Remove pan from heat and set aside.
Melt remaining butter in a clean frying pan. Add rice and cook over a medium heat,
stirring constantly, for 2 minutes. Pour 1 cup hot stock into rice
and cook over a medium heat, stirring constantly, until stock is absorbed.
Continue cooking in this way until all the stock is used and rice is just tender.
Stir mushroom mixture, parmesan cheese and black pepper into rice mixture
and cook for 2 minutes longer.

Serves 4

Source : Creative Cooking. Healthy Vegetarian Food.

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SWEET AND SOUR BOK CHOY

1 bunch Bok Choy
1/2 cup Pineapple Juice
2 tbs Vinegar
3 tbs Brown Sugar
1 tbs Soy Sauce
1 tbs Cornflour
1 Leek
125g Broccoli
125g Mushrooms
1 tbs Oil

Wash bok choy thoroughly, slice thinly, discarding base and roots.
Combine pineapple juice, vinegar, sugar, soy sauce and cornflour.
Slice leek, broccoli and mushrooms. Heat oil in a wok or fry pan,
saute leek, broccoli and mushrooms until just tender.
Add bok choy and pineapple mixture, stir-fry until sauce thickens.
Serve immediately

Serves 6

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SILVERBEET AND CHEESE CANNELLONI

1 bunch Silverbeet
1 Egg
250g Cottage Cheese
1/4 tsp Nutmeg
salt and pepper to taste
130g instant Cannelloni Shells
600ml Tomato Pasta Sauce
125g Mozzarella Cheese

Remove stalks from silverbeet and rinse leaves. Plunge leaves into a saucepan
of boiling water and simmer for 1 minute. Drain and cool.
Squeeze leaves to remove excess water.
Roughly chop cooked silverbeet, place in a bowl, combine with
egg, cottage cheese, nutmeg, salt and pepper.
Spoon silverbeet mixture into cannelloni shells. Line an ovenproof dish
with 1 cup tomato pasta sauce. Arrange filled cannelloni shells into dish.
Pour remaining tomato pasta sauce over the cannelloni.
Slice mozzarella and arrange over sauce.
Bake at 180°C for 40 minutes.

Serves 4-6

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ARTICHOKES WITH WINE BUTTER SAUCE

4 Globe Artichokes
1/2 cup Lemon Juice
1½ cups White Wine
1/4 cup Butter

Fill a large saucepan with 3cm of water, add lemon juice.
Place prepared artichokes upright in pan.
Cover and simmer for 20-25 minutes or until stem end is tender when pierced.
Sauce : Place wine in a saucepan and bring to the boil.
Simmer 10-15 minutes until reduced to ½ cup.
Cut butter into small pieces and whisk slowly into wine.
Whisk until well combined and sauce is glossy.
Serve with hot artichokes.

Serves 4

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SWISS-BROWN MUSHROOM & SHALLOT FRITTATA

2 tbs Olive Oil
200g Shallots, peeled and chopped
200g Swiss-Brown Mushrooms, sliced
8 eggs, lightly beaten
50g Parmesan Cheese, grated
1/2 cup fresh Breadcrumbs

Heat olive oil in a large frying pan, stir in shallots, cover and
cook over low heat for 10 minutes or until soft.
Add sliced mushrooms and stir-fry over medium heat for
3-4 minutes, or until mushrooms is just soft. Cool.
Combine mushroom mixture, beaten egg, parmesan and breadcrumbs
in a large bowl, season to taste and mix well.
Pour mixture into a well-greased 26cm oven-proof
frying pan and bake at 190°C for 20 minutes or until just set.
Place frittata under a hot grill until top is golden.
Cool and serve in wedges.

Serves 4-6

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MARINATED BABY MUSHROOMS

500g Button Mushrooms, halved
1/2 cup Olive Oil
1/2 cup White Wine Vinegar
3 cloves Garlic, chopped
2 tbs chopped fresh Parsley
2 tsp chopped Chilli
1 tsp Caster Sugar
Salt and Pepper to taste

Wipe mushrooms with a damp cloth and trim stalks to the level of the cap.
Place mushrooms in a large bowl. Combine oil, vinegar, garlic, parsley,
chilli, sugar, salt and pepper in a screwtop jar. Shake well.
Pour marinade over mushrooms , toss to combine. Cover with plastic
wrap and refrigerate for at least 1 hour. Mushrooms can be marinated
for up to 2 days, depending on the intensity of the flavour wanted.
Turn mushrooms occasionally as they marinate.
Serve mushrooms at room temperature with other marinated
vegetables as an antipasto platter, if desired.

Serves 6-8

Source : Family Circle. Basics to Brilliance, Christmas Recipes

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MARINATED MUSHROOMS

500g Button Mushrooms, discard stems
Marinade :
2tbs fresh Lemon juice
1/4 cup fresh Orange juice
1 tsp Red Wine Vinegar
2 cloves Garlic, minced
1 tbs finely chopped fresh Parsley
freshly ground Black Pepper

Marinate mushrooms overnight or for at least 2 hours.
BBQ for 5 minutes and serve.

Serves 4

Source : Margaret Gee's Low Cholesterol Cuisine

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MUSHROOMS WITH GARLIC

500g Button Mushrooms, thinly sliced
3 cloves Garlic, finely chopped
1 Red Onion, finely chopped
2 tbs White Wine Vinegar
2 tbs fresh Orange juice
2 tbs finely chopped fresh Parsley for garnish

Combine all ingredients and allow to stand for 1 hour.
Serve as a cold entree or appetiser.

Serves 4-6

Source : Margaret Gee's Low Cholesterol Cuisine

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CHILLI MUSHROOM CAPS

The important thing about this recipe is not to turn the mushrooms during cooking.
As the butter melts down the stalk of the mushroom, the cap catches the butter along
with all the mushroom juices.

12 large Mushrooms
Chilli Butter :
60g Butter, softened
2 tsp Hot Chilli Sauce
1 tsp Ground Sweet Paprika
1/2 tsp Garam Marsala

Wipe the mushroom caps with damp absorbent paper and slice off the stalks almost level
with the outer edge. Set aside on a tray so they can be easily transported to the bbq.
To make chilli butter : Combine the softened butter with remaining ingredients and mix
thoroughly combined. Place a portion of butter on the top of each mushroom stalk.
Arrange the mushrooms cap side down on a hot bbq flat plate. Cook for 5-7 minutes
or until the butter melts and serve immediately. The chilli mushroom caps are delicious
as a side dish or as a starter with bread.

Note : Garam Marsala is a mixture of ground spices including peppercorns,
cardamom and cloves.

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GARLIC ROASTED VEGETABLES

1 1/2 kg Pontiac Potatoes, peeled and chopped
1 kg Pumpkin, peeled and chopped
4 White Onions, quartered
Olive Oil spray
8 cloves Garlic, halved

Preheat oven to 180C. Place chopped potatoes, pumpkin and onion on a large baking tray.
Spray vegetables with olive oil and bake for 1hr. Add the garlic halves and turn the vegetables.
Roast for a further 30 mins, or until tender.

For something different, try roasting carrots, corn, parsnips, beetroot or turnip.

Serves 8 as a side dish

Source : That's Life

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