Monthly Archives: November 2014

Pumpkin, Chickpea and Zucchini Burger

Vegetarian Pumpkin, Chickpea and Zucchini Burger on Pide

Pumpkin, Chickpea and Zucchini Burger on Pide

Pumpkin, Chickpea and Zucchini Burger Recipe

Another in our series of Vegetable Burgers, we have quite a collection now. So if by any chance you are looking for a Vegetarian Burger for either yourself or someone else please have a look at our archives. This recipe has a lot of ingredients, however no more than the other recipes that I have posted. The beauty of this one is that it comes in a Turkish Pide. This recipe can be made up for the family dinner or come in handy when entertaining. These days you need to offer something Vegetarian and Gluten Free so this one fits the bill. Healthy, quick and some  interesting flavour is just what you need when cooking. Enjoy!

Serves 4

Ingredients

600g butternut pumpkin, deseeded, peeled, coarsely chopped
1 x 400g can chickpeas, rinsed, drained
1 large (about 180g) green zucchini, coarsely grated
1 egg, lightly whisked
2 tablespoons flour
1 ½ teaspoons sweet paprika
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 tablespoon olive oil

1 x 450g loaf Turkish Pide
1 x 200g container natural yoghurt
2 tablespoons continental parsley leaves

Method

Cook pumpkin in a saucepan of boiling water for 10 minutes or until tender. Refresh under cold water. Drain. Place in a bowl with chickpeas and mash. Add zucchini, egg, flour, 1 teaspoon paprika, and cumin. Season with salt and pepper. Stir until combined.

Heat oil in a non-stick frying pan over medium-high heat. Spoon pumpkin mixture into pan to make four 8cm patties. Cook for 4 minutes each side or until brown and cooked through.

Combine yoghurt and remaining paprika in a bowl.

Split pide and cut into 4. Toast and place on plates. Top with a pumpkin patty and paprika yoghurt. Sprinkle with parsley.

Hints

Can be placed in a wrap, bun or simply served on a plate with salad
Reheat and eat the next day
Great for barbecues
Take to work for lunch
Place patties in the refrigerator to firm up before cooking
Cook inside rings if mixture appears too soggy

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Cashew and Lentil Patties

Cashew and Lentil Patties

Cashews for a Cashew and Lentil Patty

Cashew and Lentil Patties Recipe

Yes! Another Vegetarian Burger Recipe..This time it’s the Cashew and Lentil Burger Recipe. This recipe is a bit less complicated than some of the others. There are less ingredients, but I still tend to bowl up to make things quick and easier. Most of the work is done by the food processor so it’s not that laborious. These are great for something different to try as a family any night of the week. Otherwise they provide a nice healthy alternative at gatherings suiting both Vegetarians and the health conscious. Even if the idea of a Lentil Burger has never attracted you before, you have to try some of these burger recipes. Who knows, you might like them! Enjoy..

Serves 4

Ingredients

4 slices wholegrain bread, crusts removed
250g unsalted cashews
1 egg, lightly beaten
1/4 cup chopped coriander
3 tablespoons sweet chilli sauce
salt and pepper
400g can brown lentils, rinsed and drained
1/3 cup (95g) Greek style yoghurt

Method

Place the bread in a food processor and process until coarsely chopped. Add the cashews, egg, coriander, 1 tablespoon of sweet chilli sauce, salt and pepper and process until well combined. Add the lentils and process until well combined.

Place the lentil mixture in a bowl. With damp hands divide the mixture into 8 portions. Roll and flatten each portion into a patty shape. Place on a tray lined with non-stick baking paper and refrigerate for 20 minutes.

Heat a little oil in a large non-stick frying pan over medium heat. Cook the patties in batches for 4 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm.

While the patties are cooking, combine 2 tablespoons of sweet chilli sauce and yoghurt.

Place the patties on serving plates. Serve with the sauce and a simple salad.

Hints

These patties would also be suitable for putting in a wrap with the chilli sauce and salad
Great in buns with salad or coleslaw
Can be reheated and eaten the next day
Great for lunch boxes
Sneak in some carrot or zucchini for extra vitamins or for the kids
Roll some smaller patties for parties or the kids and use the sauce as a dipping sauce

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Bean Burgers

Healthy Vegetarian Bean Burgers

Bean Burgers

How about some meat-free Bean Burgers in less than 30 minutes?

I found this recipe for Bean Burgers about 6 years ago on the internet. It is quite easy to make and is a great meat alternative at barbecues. There are not too many ingredients and they are cheap to make. The mixture can also be used to create a meatless loaf or meatless balls. Have a patty in a bun with some salad and a sauce or have on a plate with some salad. They really are versatile and tasty. Enjoy!

Bean Burgers Recipe

Serves 4

Ingredients

2 cups well cooked white, black or red beans, or chickpeas or lentils or a 400g can, drained
1 medium onion, peeled and quartered
1/2 cup rolled oats (preferably not instant)
1 tablespoon chilli powder, or the spice mix or your choice
salt and pepper
1 egg bean-cooking liquid, stock or other liquid (wine, cream, milk, water or tomato sauce)
extra virgin olive oil or neutral oil, such as grape seed or corn

Method

Combine all ingredients except liquid and oil in food processor and pulse until chunky but not pureed
If necessary, add a little liquid for a mixture that is moist but not wet
Let mixture rest for a few minutes
With wet hands, shape into patties and let rest again for a few minutes
Film bottom of a large nonstick or well seasoned heavy frying pan with oil and turn heat to medium
When hot, add patties
Cook undisturbed until browned, about 5 minutes, turn carefully with a spatula and cook 3-4 minutes until firm and browned

Hints

The burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day
Bring back to room temperature before cooking
I would put these in the refrigerator for 30 minutes to firm up prior to cooking
Serve with mustard, sauce or chutney
Can be eaten with a sauce and salad instead of in a bun
Suitable to be cooked on the barbecue
Put it in a wrap with sauce and salad

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Macaroni and Cheese

Macaroni and Cheese Recipe

Macaroni and Cheese an old fave!

The Basics

Yes, Macaroni and Cheese is as basic as you can get. It’s a basic staple for some people. It’s one of those recipes that we keep returning to because it’s a favourite. Very easy, quick and simple to make, even for one. I know there are a lot of Macaroni and Cheese recipes on the internet. There are some differences too, but I had to add mine anyway. Enjoy!

Macaroni and Cheese Recipe

Ingredients

250g Macaroni shells
60g butter
1/3 cup flour
3 cups milk
2 cups cheese

Method

Cook the Macaroni pasta as per instructions on the bag and drain

In a frying pan melt the butter
Add flour and gradually add milk
When boiling, add 1/2 of the cheese
Pour into a baking dish and sprinkle remaining cheese over the top
Grill or bake until golden brown on top (moderate oven)

Hints

Use non-stick baking paper to line baking dishes and pans
Cut down on the ingredients to make a smaller serve
Put in individual baking dishes
Sneak some vegetables in there for the kids
Reheat and use the next day
Take leftovers to work for lunch
Try experimenting with different cheeses

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Salmon Bake

Salmon Bake Recipe

Salmon Bake

Salmon Bake Recipe

I found this recipe hand written on a piece of paper. Don’t know the origin of this recipe, however it is easy. A great way to get some extra fish into the kids and yourself. Not too many ingredients and easy to make and bake. Enjoy!

Ingredients

1 kg potatoes, sliced
415g tin Red Salmon
1 small onion, sliced
1 teaspoon grated lemon rind
330ml cream
1 cup cheese, grated

Method

Line a baking dish with non-stick baking paper
Place in the bottom a layer of sliced potato
Mix the salmon, onion and lemon rind together and mash with a fork
Top with onion, fish and lemon mixture
Add another layer of potato slices
Pour cream over the whole top layer
Sprinkle with grated cheese, covering the top of the cream
Bake at 180° C for 30 minutes or until golden brown

Hints

Can be reheated the next day
Make as individual serves in small casserole dishes
Add some extra vegetables
Try different varieties of cheese, I use tasty and sprinkle some parmesan on top of that!

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Orange & Poppy Seed Biscuits

Orange & Poppy Seed Biscuits

Orange & Poppy Seed Biscuits

Orange & Poppy Seed Biscuits Recipe

I have had this recipe for about 6 years now and don’t make these as often as I should. They are relatively easy to make. I just have to make sure that I have enough orange juice and an orange. Fortunately I have everything else waiting for me in the pantry. The first time I made these was for a party and I was able to put them in tins and give them away to guests. Next time I halved the ingredients and made less. The choice is now yours! They are very versatile as you can make them ahead of time. Give these tasty little treats a go, you won’t be disappointed. Enjoy!

Preparation Time 15 minutes

Cooking Time 12 minutes

Makes 80

Ingredients

2 tablespoons poppy seeds
1 tablespoon finely grated orange rind
1 tablespoon fresh orange juice
250g unsalted butter, at room temperature
295g (1 1/3 cups) caster sugar
2 eggs, lightly whisked
375g (2 ½ cups) plain flour
1 teaspoon bicarbonate of soda

Icing

230g (1 ½ cups) icing sugar mixture
1 teaspoon unsalted butter, softened
2 tablespoons fresh orange juice

Method

Preheat oven to 180° C
Line 4 baking trays with non-stick baking paper
Combine poppy seeds, rind and juice in a bowl
Set aside for 10 minutes
Meanwhile, use an electric beater to beat butter, sugar and eggs in a bowl until combined
Use a wooden spoon to stir in flour, bicarbonate of soda and poppy seed mixture until just combined
Drop heaped teaspoonfuls on lined trays, 5 cm apart
Bake in the preheated oven, swapping trays halfway, for 12-14 minutes or until golden
Set aside for 5 minutes before transferring to a wire rack to cool

To make the icing, place icing sugar mixture, butter and juice in a bowl and stir until smooth and glossy
Place in a plastic bag and cut a small hole in 1 corner and drizzle icing over the cold biscuits

Hints

You can make these up to 2 days ahead and store in single layers, between sheets of non-stick baking paper in an airtight container
Refrigerate and when needed just place on lined trays and bake
Freeze for up to 3 months: Place teaspoonfuls of dough, in single layers, between sheets of non-stick baking paper in an airtight container then label and freeze
When ready to bake, place quantities of frozen dough on lined baking trays, about 5 cm apart and then place in oven as per method above
Store the baked biscuits when cool in an airtight container in the pantry

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Lentil Burgers

Lentil Burgers great for the health conscious.

Lentil Burgers, a great healthy alternative.

Lentil Burger Recipe

I thought that it was about time that I introduced some healthy burgers to the mix. This Lentil Burger recipe is only 5 years old, but a favourite. I have quite a few burger recipes and will eventually get around to posting them all. This one in particular is quite healthy and only has a few ingredients. You put the ingredients in a bowl and mix by hand.. that’s it!  I hope you try this one, although it’s not gluten free its still a nice vegetarian burger. This burger also comes with its own sauce recipe as well, so enjoy!

Serves 4

Ingredients

1 cup cold mashed potato
400g canned brown lentils, rinsed and drained
1 tablespoon mild Indian curry paste
4 spring onions thinly sliced
1 egg
1/2 cup dry breadcrumbs

Dressing

1/2 cup (130g) low-fat plain yoghurt
1/4 cup (60ml) lemon Juice
2 tablespoons Tahini

Place the ingredients in a bowl and stir to combine, season and set aside

Method

Place the mashed potato, lentils, curry paste, spring onions, egg and breadcrumbs in a large bowl
Season with salt and pepper
Use your hands to bring the mixture together
Divide the mixture into 4 patties, using additional breadcrumbs to help shape the patties
Heat the oil in a large frypan over medium heat
Cook patties for 2-3 minutes each side or until golden and warmed through

Hints

Place patties in the fridge to firm up prior to frying
Serve with a salad or vegetables
Try adding different herbs for a different flavour
Great for barbecues
Can reheat in the microwave the next day

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