Displaying Category: autumn-2
Cauliflower & Blue Cheese Soup
Brown the leek and onions, adding the crushed garlic afterwards to avoid it burning and getting bitter. Add the cauliflower and stock. Simmer for up to 15 minutes or until the cauli is tender. Puree until smooth, adding half the tarragon to flavour as you blend the soup. Serve with crumbled blue cheese and tarragon [...]
View RecipePumpkin Pie
So easy, so tasty…. Combine all ingredients except for the crust. Mix well. Pour pumpkin mixture into prepared pie crust and bake at 190 degrees for 50 minutes, or until crust browns. Remove from the oven and cool completely on a wire cooling rack. Pie crust: Combine spelt flour and salt in a large mixing [...]
View RecipeSummer Tomato Sauce
Taken from “Diet for a Vegan World” by John Robbins – now out of print.
View RecipeRoasted Grape and Beetroot Salad with Pistachio encrusted Chevre
Love this recipe – modified from The New Vegetarian cookbook. Perfect for all the beautiful grapes available now. 1. Preheat the oven to 180°. Toss the grapes with a little olive oil and place in a glass baking dish. Peel the beetroot, place in a separate baking dish, toss with olive oil and cover with [...]
View RecipeStuffed Hungarian Peppers (Capsicum)
Preheat over to 180 degrees celsius. Wash capsicums. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Put capsicum tops aside for decoration later. Add onion, mince meats, rice, egg, parsley, paprika, salt, pepper and garlic. Mix well. Stuff capsicums lightly with meat mixture because rice will expand. If you have [...]
View RecipeCrispy Polenta Chips by Mike Patrick
We’ve adapted the recipe by chef Mike Patrick (from San Telmo restaurant) for delicious, crispy, polenta chips (Humitas). As the article states, Humita traditionally come from the north of Argentina, where large amounts of corn is produced. This more adventurous recipe will teach you how to make your own polenta from the great corn we’re [...]
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