We place the pieces in a plastic bag (The cheap type on a roll that are about $2 for 30)We pour about 2 teaspoons of Rice Bran oil into that bag and sometimes some dried rosemary or other herbs and spices. sometimes plain.Bake on Baking paper in a hot oven for about 30 mins.
Then a small salad. Plus whatever meat we are having.
You can do a double amount and then have a veggie fritatta the following night.
hezwez,
Oct 2, 4:14am
Pickled red cabbage, tomato and cucumber salad, mashed parsnip and carrot.
amanda_simonp,
Oct 2, 6:22pm
would appreciate any other ideas, any different salads etc.I do the medley regularly (thank you for this).
fifie,
Oct 2, 7:40pm
Salsa's, kumera and orange salad, courgette tomato pepper salad,served on lettuce leaf. Asparagus coming into seasonwith Vinaigrette, Roasties as above warm tossed in a curry dressing all good with steak,snitzel,chops, etc. Go to http://www.e-ware.co.nz/downloads.htm scroll to bottom of page for link for Trade/Me cooks recipes download file some good recipes there for you.
lx4000,
Oct 2, 8:14pm
pasta bakes, potato bakes, scalloped potatoes. Stir fries to name a few more ideas:)
davidt4,
Oct 2, 8:28pm
Beans will be in season soon - here's a lovely tangy salad which will keep for a few days in the fridge:
Cook beans in boiling salted water until tender (not squeaky) about 8 min.Drain and leave to cool.
In a blender or mortar crush walnuts and garlic to a coarse paste, add remaining ingredients and mix well.Taste and adjust salt or lemon juice as necessary.The consistency should be thick and creamy - thin with a little cold water if necessary.
Mix sauce with beans.Keeps well for two days in fridge.
davidt4,
Oct 2, 8:30pm
Beetroot Salad (raw)
Serves 6
Vinaigrette 3 cloves garlic finely chopped 1 tab Dijon mustard 1 tab red wine vinegar salt 3 tab. extra virgin olive oil
Peel beetroots and grate finely.Mix with dressing and other ingredients.Stand to mellow 30 min or more.
davidt4,
Oct 2, 8:33pm
Eggplant & Tomato Salad (Morocco)
serves 6 - 8
3 eggplants salt 3 - 4 ripe tomatoes 4 - 6 garlic cloves, peeled and crushed bunch of coriander leaves 2 tsp ground cumin 1 tsp white pepper 2 tsp sweet paprika squeeze of lemon juice olive oil
Half peel eggplants, cut in chunks, salt and leave to drain 30 min.Rinse and pat dry.
Steam eggplant 15 min, return to colander and break up with back of a spoon, draining off liquid.
Halve tomatoes and grate in a pan, discard skin.Add garlic, half of the coriander and all of the spices, simmer 20 minutes to form a thick sauce.
Stir eggplant into sauce, sprinkle with rest of coriander.Just before serving squeeze lemon juice over and trickle with olive oil.
davidt4,
Oct 2, 8:34pm
Orange, Cos and Feta Salad
1 tab red wine vinegar 3 tab extra virgin olive oil salt black pepper 1 large cos lettuce 100g feta, cubed 1 orange, trimmed and chopped juice of 1 orange
Make dressing from vinegar, oil & seasoning.
Slice lettuce into strips, put in bowl with feta and orange and juice and mix.Add dressing and toss to combine well.
theanimal1,
Oct 3, 3:33am
Feisty Beetroot Slaw
This super-simple low-fat salad is best made just prior to serving.
1 Beetroot 3 Carrots 1 Courgette (optional) 1 Apple Juice of ½ lemon Feta cheese (to taste)
Grate the beetroot, carrots, courgette and apple into a bowl. Squeeze over the lemon juice and stir. Sprinkle with feta cheese. (Optional extras: pumpkin/ sunflower seeds, rocket or mesclun salad, cooked and cooled bulgar wheat).
theanimal1,
Oct 3, 3:33am
Lebanese Green Beans
1kg bag sliced green beans, thawed, ½ kg fresh tomatoes or 2 tins of chopped tomatoes, 2 small onions, 5 cloves garlic, sliced, 1 t salt, ½ t coriander powder, 50ml olive oil - or enough to cover the bottom of your large soup pot
Chop garlic and onions. Fry them in the olive oil in a large soup pot. Add tomatoes and heat until bubbling. Add the green beans, salt, coriander and chilli. Cover and heat until it starts boiling and then turn down to low for another 30-40 mins, stirring every 5 mins until green beans are very tender. Can be served with bread or rice as a really cheap and filling main or as a side vegetable dish. Lovely hot or cold as a salad.
* Quote
fantalantique
theanimal1,
Oct 3, 3:34am
Bacon Ranch Potatoes
6 cups mashed potatoes (prepared with milk and butter) 1 cup 4% cottage cheese 1/2 cup milk 1 medium onion, finely chopped 2 tablespoons ranch salad dressing mix 1 pound sliced bacon, cooked and crumbled 2 cups cheese 1 cup crushed butter-flavored crackers (about 25 crackers) i use somerset crackers 1/4 cup butter, melted Directions In a large bowl, combine the potatoes, cottage cheese, milk, onion and dressing mix. Spread in a greased 3-qt. baking dish. Top with bacon and cheese. Combine cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until bubbly
amanda_simonp,
Oct 3, 7:42am
thank you so much brilliant
winnie15,
Oct 5, 7:23am
i did pams butter chicken tonight then had an extra person turn up, so i microwaved a cubed potato and put that in and toasted some buns, and with brocollithat helped scretch it to feed 5.
otterhound,
Oct 5, 7:43am
Sometimes instead of potato I'll do Rice Risotto - comes in many flavours now.Or the Continental Pasta in Sauce - easy and makes a change.Always have vegies of some descriptionas well but much prefer salad - just started eating lettuce out of the garden=)Waiting now for the tomatoes and capsicums to grow!
patsy3,
Oct 5, 7:43am
Have discovered, mostveges cooked in a hot pan with a sprinkling of feta seem to taste yum.
245sam,
Sep 28, 1:29pm
some 5+ a day options.:-))
sarahb5,
Sep 29, 3:16am
Caesar Salad (with or without smoked chicken), curried chicken salad and Salade Nicoise are favourites in our house.I'm
Arrange the lettuce on a plate and combine the rest of the ingredients in a bowl.Combine the dressing ingredients and add to salad.
theanimal1,
Oct 3, 3:33am
Ratatouille
Ingredients
1 tbsp oil 1 onion 1 aubergine(eggplant) 1 red pepper half a green pepper 1 clove garlic 2 tins of tomatoes
Method
Heat the oil in a saucepan. Chop the onion and fry for one minute. Roughly chop the peppers and aubergine, add to the pan and fry for one minute. Crush the garlic and add to the pan with the tomatoes.
Bring to the boil, put the lid on the pan and simmer for 30 minutes, stirring occasionally. Take the lid off the pan, stir well and simmer for another 15 minutes.
Season with plenty of fresh black pepper and serve.
theanimal1,
Oct 3, 3:33am
Rice Stuffed Silverbeet Leaves
Ingredients: Big bunch of silverbeet (preferably about 12 leaves) 1 onion, finely chopped 2 heaped Tbls of peanut butter ¼ tsp cumin seeds 1 cup rice 1 can chopped tomatoes 1 Tbls dried oregano ½ cup grated cheese (optional) 2 Tbls oil Salt and pepper Method: Lightly fry the onion and cumin seeds in oil, add the rice, fry briefly then add 2 ½ cups water and ½ a tsp salt. Bring to the boil, turn down to a low simmer, cover and cook for 12 mins, then turn off and leave the pan tightly covered for a further 12 mins. Add the peanut butter to the rice, stir to combine. Add the cheese to the rice and peanut butter mixture, stir to combine. Trim the silverbeet leaves from the bunch and run the edge of a wooden spoon along the spines of the silverbeet, pressing firmly to crush the spines. This makes the leaves much easier to roll up. Divide the rice mixture between the 12 leaves and roll them up. Place the rolled up leaves into a shallow baking dish. Blend the can of tomatoes with the oregano, ¼ tsp salt and a cup of water and tip over the leaves. Cover tightly with foil and bake at 170°C for an hour.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.