Category Archives: Vegetables & Vegetarian

Homemade Crusty Loaf with Roasted Vegetables

Roast Vegetable filled Crusty Loaf

Way back when we used to have this on shop bought Ciabatta, and everytime I want to make it, it is too late to start the biri for my own Ciabatta (I’ll get to it one day!), so for now we eat it on my trusted quick and easy crusty loaf.           Ingredients 1 Loaf of bread – use Ciabatta or Crusty Olive Oil Loaf 1 Eggplant, sliced 1 Zucchini, sliced 2 Bell Peppers, quartered Lettuce



Crunchy, tangy and a bit sweet, depending on what you put in – coleslaw is a perfect accompaniment to many dishes and a winner on hot summer days.     Ingredients 3/4 of a half head of cabbage, thinly sliced 1/4 of a half head of red cabbage, thinly sliced 2 large carrots, grated 1 large red apple, sliced into match-sticks 1/4 cup sultanas or raisins (optional) 1 cup mayonnaise Method Toss all the salad ingredients together and dress with

Haloumi Salad with Fennel, Fresh Peas and Roasted Seeds

Haloumi Salad

Fresh and cool, this is a lovely mid-week dinner for a hot summer’s day! Ingredients Fresh baby spinach (I used baby leaf lettuce too) Carrot, thin strips made with veggie peeler Fennel bulb, thin strips made with veggie peeler Fresh green peas, shelled Few tablespoons of seeds (pumpkin + sunflower) Method Toast seeds in a dry hot pan until sizzling and just turning golden. Remove from heat and cool. Heat a frying pan till very hot and add strips of

Tagliatelle with Garlic, Lemon, Breadcrumbs, Herbs & Parmesan

A combination of a few similar recipes, I love the simplicity of preparing this meal, and the big punch of flavour it delivers! Perfect for Meat Free Mondays! Ingredients For the pasta 300g flour 3 eggs For the sauce good glug of olive oil tablespoon butter 4 cloves of garlic, crushed zest of 2 lemons, reserve lemons for garnish juice of 1 lemon 100g parmesan 1/2 cup toasted breadcrumbs Method  Mix the flour and egg in the bowl of your

Simple Broccoli Soup

One of the only soups my kids would eat… weird, I know! It is very unpretentious, and is quick and very simple to make too. Ingredients 4 heads of Broccoli 2l of chicken or vegetable stock Salt and Pepper to Taste Cream (or Sour Cream if you prefer) Method Cut the washed florets of Broccoli into a large pot and cover with stock. Bring to a boil and simmer on medium heat until broccoli is soft. Drain some of the

Basic Pasta Salad

Simple and delicious. A perfect small lunch or dinner, or serve as an accompaniment to a meat or fish dish. Ingredients 500g Shell pasta, cooked al dente 2 Tomatoes, finely chopped 1/2 Telegraph Cucumber, finely chopped 3 Tbsp Black olives, pitted and chopped Bunch of Chives Handful Fresh Herbs such as Basil, Parsley, Marjoram and even a sprig or two of mint 100g Feta (I used creamy feta) Olive oil Wine vinegar Salt and Pepper Method Drain cooked pasta and

Kumara Gnocchi with Sage and Brown Butter Balsamic Sauce

I love sweet potato, and I love gnocchi, and who can say no to a coating of nutty browned butter with crispy sage and balsamic!?   Ingredients Gnocchi 1 1/2 pounds sweet potatoes (yams), halved lengthwise 1/2 pound Russet potatoes, halved lengthwise 1 tablespoon olive oil Kosher Salt and Freshly Ground Black Pepper 1/4 cup finely grated Parmigiano-Reggiano cheese 1 egg, lightly beaten 3 tablespoons honey 2 teaspoons kosher salt 1 1/2 to 2 cups all purpose or white whole

Veg out – roasted vegetables

Parsnips and Butternuts ready to roast

These roasted vegetables are from Jamie Oliver’s show Oliver’s Twist and was made to accompany a lovely roast chicken. Roasted Parsnips Par boil parsnips in some salted water. Drain and add a tablespoon of good honey and fresh thyme (quickly dipped in boiling water to release flavour). Toss to coat all the parsnip and add to roasting pan. Roasted butternut squash Quarter a washed unpeeled butternut squash and toss in a bit of olive oil. Season with salt and pepper. Sprinkle

Baked Tomato Risotto

This quick baked risotto has become a family favourite for us, especially on MFM (Meat Free Mondays). Ingredients knob of butter dash of olive oil scallions (shallots or spring onions), sliced a few cloves garlic, crushed or sliced 500g Risotto rice – Arborio 500ml – 750ml prepared stock (chicken or vegetable) 2 tins chopped tomato tomato passata or tomato paste, optional handful of fresh basil leaves 100g parmesan cheese salt and pepper to taste Method Preheat oven to 180C. Melt