Recipe courtesy Alton Brown
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into pieces
1500 ml chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with salt. Serve immediately.
2 cups cooked cauliflower florets, finely chopped
1 large egg
1 large egg white
1/2 cup onion, minced
1 carrot, grated
1/2 cup cheddar cheese, grated
1/2 cup seasoned breadcrumbs
1 tsp curry spice
salt and pepper to taste
To cook cauliflower, steam two cups of raw florets in a little water until tender but not mushy. Drain well and dry on paper towel. Finely chop using a knife and set two cups aside.
Preheat oven to 190 C. Spray baking sheet with cooking spray.
In a medium bowl, combine all ingredients and season with salt and pepper to taste.
Shape about one tablespoon of mixture into small ovals using your hands. Place on cookie sheet and bake for 16-18 minutes, turning half way.
Remove when golden. Makes about 20 tots.
1 small onion, finely chopped
200 g mushrooms, chopped
25 g butter
2 tbsp plain flour
200 ml milk
2 x 200 g bags spinach
100 ml cream
1. Heat the butter in a saucepan, then add the onion and mushrooms and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
2. Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan *
1/2 teaspoon minced garlic*
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons butter
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, butter, Parmesan, garlic, salt and pepper until almost smooth. (*I have used a Parmesan and Origanum spice mixture )
It is creamy and delicious!!!
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
500 g frozen green peas
1 tablespoon chicken stock
salt and pepper to taste
Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover and cook until the peas are tender, about 7 minutes.
This is Jamie Oliver’s recipe for Baked Beetroot with balsamic vinegar, marjoram and garlic from his book “The Return of the Naked Chef” – serves 4.
Beetroot is a fantastic veg which is great served with white fish or grilled chicken along with some tasty beans.
455gr raw beetroots, preferably golf ball size, scrubbed
10 cloves of garlic, unpeeled and squashed
1 handful of fresh marjoram or sweet oregano, leaves picked
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
Preheat the oven to 200 C.
Tear off around a meter and a half of kitchen foil and fold it in half to give you double thickness. If you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole. Place them in the middle of the foil with the garlic and marjoram, (I used oregano and added a few shallots too) season generously with salt and freshly ground black pepper, then fold the sides in to the middle. Before you seal the foil, add the vinegar and olive oil. Scrunch or fold the foil together to seal at the top. Place in the preheated oven and cook for around 1 hour, until tender.
Broccoli, Cauliflower & Onion Au Gratin
30 g (1 oz) butter or margarine
30 ml (2 tbsp.) plain flour
2ml (1/2 tsp) salt
1ml (1/4 tsp) rosemary leaves, crushed
1 ml (1/4 tsp) pepper
375 ml (13 fl oz) milk
100 g (4 oz) shredded cheese
Pre -heat oven to 180°C.
In a saucepan melt 30 g (1 oz) butter; stir in flour, salt, rosemary and pepper. Cook over med. heat, stirring constantly, until smooth and bubbly (30 sec.).
Stir in milk. Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil (4 to 5 min.)
Boil 1 min. Remove from heat; stir in cheese until smooth. Set aside.
In greased shallow casserole or 23-cm (9-in) sq. baking dish place broccoli, cauliflower and a med. onion, cut into eighths.
Stir in cheese sauce.
250 g (9 oz) fresh breadcrumbs
75 g (3 oz) butter or margarine, melted
50ml (4 tbsp.) chopped fresh parsley
In small bowl stir together all topping ingredients.
Sprinkle over broccoli/ cauliflower mixture.
Bake for 25 to 35 min. or until top is golden brown and broccoli / cauliflower is crisply tender.