Vegetable Recipes
Mornay, Casserole, Slice, Quiche, Curry, BBQ, Pasta. Recipes.

See Also: Recipes > Main Meals

1. Baked Potato Mornay
2. Layered Vegetable Casserole
3. Zuchinni Slice (Quiche)
4. Fettucine with Mushroom & Garlic (Vegetarian)
5. Vegetable Quiche
6. Muchroom & Cheese Quiche
7. Potato & Vegetable Curry
8. Thai BBQ Mushrooms
9. Herbed Mushroom Pasta

FETTUCINE WITH MUSHROOM & GARLIC (VEGETARIAN)
RECIPES > MAIN MEALS

Ingredients
400g dried fettuccine pasta
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
400g button mushrooms, thinly sliced
3 eggs
75g parmesan, finely grated
2/3 cup flat-leaf parsley, roughly chopped
salt & pepper to taste

Method
Cook fettuccine in a large saucepan of salted boiling water, according to packet directions, until al dente.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic and cook, stirring often, for 4 minutes or until mushrooms are tender.
Drain fettuccine and return to saucepan. Whisk eggs in a small bowl with a fork. Add eggs, mushroom mixture, parmesan, parsley and salt and pepper to fettuccine and toss until well combined. Place saucepan over medium heat and toss for 1 minute or until egg mixture has just set. Serve immediately.
Serves 4

Please send us your recipes!

VEGETABLE QUICHE
RECIPES > MAIN MEALS

Ingredients
1 large potato
400g pumpkin
200g orange sweet potato
2 large parsnips
1 red capsicum
2 onions, cut into wedges
6 cloves garlic, halved
2 teaspoons olive oil
1 ¼ cups (155g) plain flour
40g butter
45g ricotta
1 cup (250ml) skim milk
3 eggs, lightly beaten
¼ cup (30g) grated reduced fat Cheddar
2 tablespoons chopped fresh basil

Method
Preheat oven to 180ºC. Lightly spray a 23cm loose-based flan tin with oil. Cut the vegetables into chunks, place in a baking dish with the onion & garlic, and drizzle with the oil. Season & bake for 1 hour, or until tender. Leave to cool.
Mix the flour, butter & ricotta in a food processor, then gradually add up to 3 tablespoons of the milk to form a soft dough. Turn out onto a lightly floured surface & gather together into a smooth ball. Cover & refrigerate for 15 mins.
Roll the pastry out on a lightly floured surface, then ease it into the tin. Trim the edge & refrigerate for 10 mins. Increase the oven to 200ºC. Cover the pastry with crumpled baking paper & fill with baking beads or rice. Bake for 10 mins, remove the beads & paper, then bake for 10 mins.
Place the vegetables in the pastry & pour in the combined remaining milk, egg, cheese & basil. Reduce the oven to 180ºC. Bake for 1 hour 10 mins or until set. Leave in the tin for 5 mins before serving.
Serves 6

Please send us your recipes!

MUSHROOM & CHEESE QUICHE
RECIPES > MAIN MEALS

Ingredients
2 sheets frozen ready-rolled shortcrust pastry
2 tablespoons olive oil
400g cup mushrooms, sliced
6 green onions, thinly sliced
¾ cup tasty cheese, grated
3 eggs
½ cup cream
½ cup milk
salt & pepper to taste
salad leaves to serve

Method
Preheat oven to 180ºC. Place pastry onto a bench to partially thaw. Press pastry sheets together to join and use to line a 4cm deep 24cm loose-bottom tart tin. Line pastry case with greaseproof paper and half fill with rice. Bake blind for 15mins. Remove paper and rice and bake for a further 10mins or until pastry is light golden. Meanwhile, heat oil in a large frying pan over high heat. Add mushrooms and green onions and cook, stirring often, for 10 mins or until mushrooms are tender and liquid has evaporated. Set aside to cool. Evenly spoon mushroom mixture over pastry base and top with cheese. Beat eggs, cream, milk and salt and pepper in a jug until well combined. Pour egg mixture over cheese. Bake for 20-25 mins or until set. Slice and serve warm with dressed salad leaves. Serves 4

Please send us your recipes!

Potato & Vegetable Curry
Vegetable, Brown Onion, Garlic, Ginger, Red Thai Chillies, Ground Cumin, Coriander, Garam Masala, ground Tumeric, Potatos, Pumpkin, Vegetable Stock, Coconut Milk, Green Beans, Baby Spinach Leaves.

See Also: > Recipes

Ingredients
2 tablespoons vegetable oil
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 red thai chillies, seeded, chopped finely
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon ground tumeric
1kg potatoes, chopped coarsely
600g pumpkin, chopped coarsely
2 cups (500ml) vegetable stock
1 cup (250ml) coconut milk
200g green beans, halved
100g baby spinach leaves

Method
Heat oil in large saucepan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, about 2 minutes or until fragrant. Add potato and pumpkin; stir to coat vegetables in spice mixture. Stir in stock and coconut milk; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender. Stir in beans; simmer, covered, about 5 minutes or until potato is just tender. Remove from heat; stir in spinach. Tip: We used Desiree potatoes but whole new potatoes, also known as chats, are equally as good. Serving suggestion: Serve with bowls of steamed basmati rice.

Please send us your recipes!

Thai BBQ Mushrooms
Flat Mushrooms, Sweet Soy Sauce, Peanut Oil, Lemongrass, Coriander Leaves. Hot BBQ Plate, Barbequed Skinnless Chicken, Tossed Salad.

See Also: > Recipes

Ingredients
Flat Mushrooms
Sweet Soy Sauce
Peanut Oil
Lemongrass
Coriander Leaves

Method
Combine roughly chopped flat mushrooms with sweet soy sauce, a little peanut oil, sliced lemongrass and coriander leaves. Toss onto a hot barbeque plate and cook until tender. Serve with barbequed skinless chicken and a tossed salad.

Herbed Mushroom Pasta
Cup Mushroom, Olive Oil, Chilli, Garlic, Fresh Herbs, Linguine, Baby Spinach Leaves, Fresh Garden Salad.

See Also: > Recipes

Ingredients
Cup Mushroom
Olive Oil
Chilli
Garlic
Fresh Herbs

Method
Pan fry sliced cup mushrooms in a little olive oil with chilli, garlic and fresh herbs. Stir through hot linguine and baby spinach leaves. Serve hot with a fresh garden salad.