The Vegetarian


3 tablespoons olive oil
1 large eggplant - diced
2 red onions - sliced
2 red capsicums - sliced to 2 inch strips
2 zucchinis - sliced
2 tomatoes - diced
1 tablespoon tomato paste
2 cloves garlic - crushed
1 teaspoon allspice
handful of fresh basil leaves - torn to pieces.

In a large saucepan heat the oil and fry the onion until beginning to brown. Add the diced eggplant and continue stirring until the eggplant browns.

Add the capsicum, zucchini, diced tomato, garlic, allspice and tomato paste. Simmer for 10 minutes. (and some water if necessary)

Add the basil and stir through. Season with salt and pepper to taste.

 Garlic roasted vegetables

1kg Vegetables - e.g. pumpkin, potato, carrot
4 cloves of garlic - sliced
2 tablespoons olive oil
a few leaves of sage and rosemary chopped finely
1/2 teaspoon salt

Preheat the oven to 180degreesC.

Peel the vegetables and chop up into 1 inch size pieces.

With a mortar and pestle pound the garlic until there are no separate pieces. (you could use a small grinder if you don't have a mortar and pestle)

Place the garlic, herbs, 1/2 teaspoon of salt and olive oil in a large bowl and mix together. Add the chopped vegetables and mix until the vegetables are well-coated in oil, garlic and herbs.

Place on a baking tray. And bake at 180degrees celsius until the vegetables are soft. Test with a fork after 15minutes. Baking time will depend on type of vegetables and size.

Great side to serve with lasagne.

coming soon...



Tomato, spinach, cheese crepes


buckwheat crepes


spinach souffle


cheese souffle


mushroom ragout 

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