The easiest and most delicious way to cook vegetables can also look so wonderful. Kipfler potatoes, whole button mushrooms and beetroots with olive oil, garlic, rosemary, salt and pepper. Roasted tomatoes with olive oil, garlic and seasoning. Whole roasted brussels sprouts with olive oil and generous amounts of salt. Roasted potato, zucchini and cherry tomatoes…… Continue reading roasted vegetables
Tag: vegetarian
roast vegetable lasagna
A delicious layering of roast vegetables, pasta and fresh ricotta with napoli sauce and grated pecorino. For this lasagna I used eggplant (aubergine), pumpkin, onions, peppers, zucchini and fennel. Whichever vegetables you choose, cut them into thin slices and lay them on a baking sheet. Season with salt and pepper, drizzle with olive oil and bake in…… Continue reading roast vegetable lasagna
McNulty’s vegetable pie
This amazing pie was made for us by our good friend Chris McNulty. The incredibly light and almost puffy pastry was a shortcrust made with organic flour and plenty of butter. The pie’s filling included onion, garlic, ginger, potato, carrot, parsnip, turnip, pepper (3 colours), zucchini, celery, tomato and parsley. Some of these were blanched and…… Continue reading McNulty’s vegetable pie
lentil moussaka
This vegetarian version of a classic is both satisfying and tasty. First slice 2-3 eggplants (aubergines), sprinkle with salt and leave for 1 hour. Heat some olive oil in a pan and add 2 chopped onions, 2 finely diced cloves of garlic, 2 diced carrots, 2 sticks of diced celery, a bay leaf and some thyme…… Continue reading lentil moussaka
feta cheese pie
This pie has the consistency of a baked cheesecake and resembles a Greek feta pie which is normally cut into squares or diamonds to serve. Delicious with a fresh salad. Preheat the oven to 180C (350F) and oil a round cake tin or baking pan with olive oil. Into a food processor put 300g (8…… Continue reading feta cheese pie
mexican brunch
This is one of our favourites and just as good for dinner. With tortillas and the usual accompaniments, we make a fried mixture of Mexican-style ingredients. The combination varies and always includes onions, tomatoes and coriander (cilantro), often chorizo and perhaps peppers, beans, corn or even potato. Season with a little oregano and cumin and,…… Continue reading mexican brunch
celeriac with lentils and walnuts
This enormous celeriac was just begging to be taken home and cooked! Equally good on it’s own or as a side dish with meat, this recipe is based on a Stephanie Alexander recipe which is based on a Deborah Madison recipe…… First, heat some olive oil in a heavy pot and gently fry a diced onion,…… Continue reading celeriac with lentils and walnuts
vegetarian curries
Another curry feast, this time vegetarian. This hard-boiled egg curry is adapted from a Reuben Solomon recipe. First, hard-boil 6 eggs and run cold water over them. For the sauce, heat ghee or vegetable oil and gently fry 2 onions, 3 cloves of garlic and a knob of ginger, all finely diced. When soft and starting…… Continue reading vegetarian curries
tomatoes stuffed with couscous + roasted vegetables with feta
These two dishes make an excellent vegetarian meal or they can be served as side dishes. First the tomatoes: For the filling, squeeze half an orange into a small saucepan, adding a little water. Place a handful of sultanas in the juice with an equal amount of chopped dates. Heat gently and remove from the…… Continue reading tomatoes stuffed with couscous + roasted vegetables with feta
giant pasta shells
Easier to fill than cannelloni, these giant pasta shells look impressive. Cook the pasta first, for about half the prescribed cooking time, and then fill with a mixture of freshly cooked spinach (well drained and squeezed dry), ½ a bunch of fresh basil, 1-2 cups of fresh ricotta and ½ a cup of feta cheese. For…… Continue reading giant pasta shells
michelle picker cooks 