Saw a Welsh speciality called Glamorgan sausages being made on TV a few weeks ago and thought they sounded nice, finally got around to making them tonight. Really liked them, I'm not a vegetarian but don't mind meatless dinners and found these very satisfying. Even took some (bad) photos that I'll share if someone tells me how. Made a few adaptations to use what I had, I'll put them in brackets
Here's the recipe:
175-200g fresh white breadcrumbs (4 slices toast bread incl' crusts)
150 g Caerphilly cheese crumbled or grated (2/3 feta 1/3 grated tasty) half a leek or 6 spring onions, very finely chopped (used white of 1/2 leek)
1 tbsp chopped parsley
half tsp thyme, leaves only
black pepper
2 eggs, lightly beaten
1 1/2 tsp English mustard or Dijon mustard
2-3 tbsp milk (didn't need the mik)
45 g butter or 3 tbsp sunflower oil (used butter and oil)
Method;
(I did stage 2 first and just added the rest of the ingreds into the same bowl and mixed well with a fork - worked fine.)
1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and plenty of salt (glad I didn't use salt 'cos of the feta) and freshly ground pepper, blending well.
2. Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir the remaining egg mixture into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy. (Didn't need to add milk)
3. Divide the mixture into eight and shape each portion into a sausage about 2.5cm thick. Put the reserved egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate. One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm up. (chilled them - think they wouldn't have cooked as nicely otherwise)
4. To fry the sausage, heat the butter or oil (and) in the frying pan and fry the sausages briskly for about 5 minutes until brown, reduce the heat and fry for a further 3-4 minutes.
While they chilled I prepped the rest and put the spuds on.

Quote
bella95 (178 ) -
10:42 pm, Tue 5 Mar #1

They looked great Bella, hope you don't mind me reposting here.

I had made them years ago, a reminder to make them again:-)

ruby19 - 2013-03-20 19:03:00

Don't mind at all ruby. Had already posted them on here. lol.
Found the photo I took too. (Don't judge me on the veges though, hadn't been able to load the original photo so cooked the other half of the batch of sausages and the veg were the leftovers)
http://images.trademe.co.nz/photoserver/full/257805297.jpg

bella95 - 2013-03-21 00:51:00

Oops, helps to look :-)

ruby19 - 2013-03-21 08:16:00

As it's apple season, and Apple Cider Vinegar is so expensive, and so good for you, am reposting this from one of the threads (sorry, can't remember who originally posted it). Put my lot down yesterday, only 2 months to wait, lol! But so little effort for such a potential huge saving.

The original post - Apple Cider Vinegar: with thanks to Jean Gwatkin & NZ Gardener's Homegrown magazine: The notes in the magazine include that Jean uses Granny Smith or Sturmer apples, because that's what she has in her back yard, though she says any variety will do. The recipe is: "Enough apples to fill a plastic bucket, 3 cups white sugar. Boil enough water to half fill a plastic bucket. Let cool. Wash, chop and roughly process the apples - skins, cores and all and add to the bucket until they're level with the water. Cover with a cloth or loose lid and stir daily for a week. At the end of the week, strain and add the sugar to the liquid. Pour into a clean bucket and leave in a cool cupboard for two months. When the 'Mother' (a sort of leathery translucent skin) forms on top of the liquid, your cider vinegar is ready to strain and bottle.".. and enjoy..

autumnwinds - 2013-03-21 11:03:00

This message was deleted.

elliehen - 2013-03-24 23:37:00

hi easy recipies please for vegaterian sausages

lovecats1 - 2013-03-25 09:56:00

ruby19 wrote:

Saw a Welsh speciality called Glamorgan sausages being made on TV a few weeks ago and thought they sounded nice, finally got around to making them tonight. Really liked them, I'm not a vegetarian but don't mind meatless dinners and found these very satisfying. Even took some (bad) photos that I'll share if someone tells me how. Made a few adaptations to use what I had, I'll put them in brackets
Here's the recipe:
175-200g fresh white breadcrumbs (4 slices toast bread incl' crusts)
150 g Caerphilly cheese crumbled or grated (2/3 feta 1/3 grated tasty) half a leek or 6 spring onions, very finely chopped (used white of 1/2 leek)
1 tbsp chopped parsley
half tsp thyme, leaves only
black pepper
2 eggs, lightly beaten
1 1/2 tsp English mustard or Dijon mustard
2-3 tbsp milk (didn't need the mik)
45 g butter or 3 tbsp sunflower oil (used butter and oil)
Method;
(I did stage 2 first and just added the rest of the ingreds into the same bowl and mixed well with a fork - worked fine.)
1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and plenty of salt (glad I didn't use salt 'cos of the feta) and freshly ground pepper, blending well.
2. Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir the remaining egg mixture into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy. (Didn't need to add milk)
3. Divide the mixture into eight and shape each portion into a sausage about 2.5cm thick. Put the reserved egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate. One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm up. (chilled them - think they wouldn't have cooked as nicely otherwise)
4. To fry the sausage, heat the butter or oil (and) in the frying pan and fry the sausages briskly for about 5 minutes until brown, reduce the heat and fry for a further 3-4 minutes.
While they chilled I prepped the rest and put the spuds on.

Quote
bella95 (178 ) -
10:42 pm, Tue 5 Mar #1

They looked great Bella, hope you don't mind me reposting here.

I had made them years ago, a reminder to make them again:-)

I made these a couple of nights ago, they were delicious & a big hit with everyone & definitely on the 'make again' list...the vegetarian amongst us declared that they were far superior to bought vege sausages.
I did add finely chopped spinach & carrots & crumbed them with panko.
With the veges in, I have to say they didn't look all that great before crumbing (a bit like something a dog had done ;o)
I crumbed them earlier & rested in the fridge for the afternoon & not a sign of breaking up when cooked.
Thanks for bringing it to our attention, ruby.

samanya - 2013-03-25 13:20:00

This message was deleted.

elliehen - 2013-03-26 21:02:00

elliehen wrote:

I found this on another thread and have now made it twice. The second time, I omitted the sultanas and added more dates. I used tart New Zealand apricots to complement the sweetness of the dates. I baked my loaf for exactly one hour and everyone likes it.

It could be made into a Vegan loaf if Soy or Almond milk was substituted for the dairy. I dissolved the baking soda in the milk and added it with the warmed golden syrup.

This is on my 'saved' list, but great to hear it's a good one ...sounds lovely.

samanya - 2013-03-26 21:17:00

ferita wrote:

Vegetarian Hamburger
2 cups rolled oats
4 eggs
1/2 cup chopped walnuts
pinch mixed herbs
2 medium onions - grated
1 carrot - grated
Chopped parsley
pinch salt
1 clove garlic - finely chopped

Beat eggs, add all other ingredients, mix well
Into a hot oiled pan, drop dessertspoonfuls of mixture, brown on both sides
Serve on bread roll with salad or make a vegetarian gravy and serve with oven roasted vegetables.

Ferita, I made these for dinner tonight with slight variations (added sunflower & pumpkin seeds + a dash of soy sauce) served them up with the usual trappings of a hamburger & they were absolutely delicious ...a definite keeper in this house ...thanks for sharing it.

samanya - 2013-04-03 21:00:00

samanya wrote:

Ferita, I made these for dinner tonight with slight variations (added sunflower & pumpkin seeds + a dash of soy sauce) served them up with the usual trappings of a hamburger & they were absolutely delicious ...a definite keeper in this house ...thanks for sharing it.

Thats great :)

I will start posting some new recipes soon

ferita - 2013-04-08 09:26:00

ferita wrote:

Thats great :)

I will start posting some new recipes soon

This is a tremendous thread, thanks for your input & other valuable contributors.

samanya - 2013-04-08 10:02:00

Roasted Buttercup Pumpkins with Sweet corn and Polenta Ex Taste Magazine.
This recipe is for two small buttercups crown pumpkins and the buttercups-pumpkins can be roasted a couple of days prior to completing with the filling, an advantage if they are small with thin walls allowing the sides to firm a wee bit.

Can be done in one large pumpkin but to allow more time for roasting as sides are a lot thicker and the filling will take more time with cooking.

For the Roasting;
2 x 700 gram buttercup or crown pumpkins
Olive oil
Butter

For the Filling;
2 tablespoons olive oil
Knob of butter
1 ½ cups frozen sweet corn kernels, thawed ( One can use Frozen peas if preferable)
2 cloves garlic
2 teaspoons finely chopped rosemary
1 teaspoon ground cumin
2 size 7 eggs
½ cup cream
¼ cup milk
2 tablespoons instant polenta
½ cup freshly grated parmesan cheese
¼ cup chopped flat leaf parsley
Sea salt and
Freshly ground pepper.

Preheat oven to 180’c.

Cut the top 1/3 off the pumpkins and discard.
Using a teaspoon, scoop out all the seeds taking care not to pierce the skin.
Brush the cavity and skin with olive oil and place on a lined baking tray or dish.
Put a small knob of butter in the cavity and season then roast for at least 25 minutes for the smaller ones or 45 to 55 minutes for the larger one until just tender but not collapsing as they will be cooked further once filled.

Personal note, can be left in the oven once time has elapsed and the oven is turned off and allow to cool in the oven with the oven door slightly ajar.

Filling;
Heat the oil and butter in a sauté pan and sauté the corn (peas), garlic, rosemary and cumin with a good pinch of salt for 5 minutes then allow to cool.

Whisk eggs, cream, milk, polenta, parmesan and parsley in a bowl and season well.
Add corn mixture and combine.
Divide the mixture evenly between the two pumpkins or put into the larger one and bake for 40 minutes for small ones or at least 65 to 70 minutes for the larger one or until the filling is set and golden.
Cover the pumpkins with foil if they get too brown before the filling has set.
Serve whilst hot or allow to cool and serve.
Okay stored in fridge as well.

Cheers.

Quote
valentino (535 )-
0; 12:22 pm, Fri 17 Aug #43

This does sound amazing.

ruby19 - 2013-04-08 10:14:00

ruby19 wrote:

This does sound amazing.

It is lovely, I use peas more than I do with corn though.

Currently have one of those strange looking Yellow Zuchinni, looks like a half-size pumpkin and going to do a half of that recipe for this, think it will be very yummy.

Cheers.

valentino - 2013-04-08 15:07:00

Just making this, for so little ingredients very tasty. Plus you could change it depending what was on hand. Fennel seeds might be a nice addition.

Simple Tomato Soup

Serves 4

2 tbsp butter(or oil)
1 onion, sliced
3 cloves garlic, sliced
1 32 oz can of tomatoes, pureed, diced or whole
1/4 tsp baking soda
1 tbsp dried parsley
1 large bay leaf
black pepper to taste
1/4 tsp sea salt, plus more to taste
1 tbsp fresh basil
1 tbsp honey
whole milk to serve if desired(about 2-4 tbsp per serving depending on how you like it)
In a small to medium sized pot, melt the butter(or just heat the oil) over medium heat.  If you have no way to blend your soup once cooked, finely chop your onion and very finely mince your garlic, otherwise, just slice it to saute it quickly.  Add the onion to the pot, stir well and saute for 5-6 minutes before adding the garlic.  Again, stir well and saute for 2-3 minutes.  Add the tomatoes, baking soda, parsley, bay leaf and salt and pepper.  Bring up to a boil, then turn down to a simmer.  Simmer for 10 minutes or so over medium low heat.  The baking soda will foam up, just make sure your pot as a couple inches of extra room until it calms down.  The baking soda will help neutralize the acids from the canned tomatoes and you wont taste it at all.  Remove the bay leaf from the soup and puree.  I use my immersion blender, but you can also transfer the soup to a blender to blend it until smooth, or if you chopped your onions and garlic finely enough and used tomato puree you can omit this step for a soup that isn’t as smooth.  Once blended, stir in the honey and fresh basil and check for seasonings, adding salt as needed.  Serve while hot with a splash of milk if desired

ruby19 - 2013-04-08 15:09:00

That sounds lovely, ruby19 ...saved it.
I still have heaps of Basil & tomatoes in my greenhouse will try soon & let you know how it went.

samanya - 2013-04-08 19:07:00

This week's Veg Society recipe -

Sweet Potato Burger
Makes 3-4 patties
1 sweet potato, baked and peeled
1 can of white beans, drained and rinsed
2 tablespoons diced red onion
1 handful of parsley, chopped
1 teaspoon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
3-4 tablespoons canola or light olive oil for frying

Toss all ingredients in a large bowl and mash with the back of a fork until the white beans have broken down and everything is evenly combined.
Shape 3-4 patties. In a saucepan over medium-high heat, add about three tablespoons of oil. Place each patty into the pan. Let cook 2-3 minutes on both sides until browned.
Serve in a bun or over lettuce leaves.

ETA: Great use for left over kumara after a roast veg dinner.

Edited by roshu at 5:05 pm, Wed 10 Apr

roshu - 2013-04-10 17:04:00

Tofu Cheesecake.
Crust: 5 slices wholemeal bread, 1/2c dates, 1/2c coconut
Whiz in processor and press into a pie dish. Bake 180 for 20in.
Filling: Blend 250g firm tofu, 1/2t salt, 440g tin pineapple pieces in juice,
1/4 water, 1/2c lemon juice, 1/2c honey or agave, 1/2c maize cornflour.
Bring to boil in saucepan, stir until thickens. Pour into baked pie crust.
When cool top with rasp coulis slightly thickened with cornflour or any other fruit topping.

frances1266 - 2013-04-14 13:18:00

Lentil Soup.
1 large onion, chpd
1T olive oil
225g split red lentils
1L veg stock or water
1-2T lemon juice
s&p
Fry onion in oil 5 min until lightly browned. Add lentils and stock or water and bring to boil. Simmer for 20 min approx or until lentils are soft and golden.
Blend soup, add water to thin if you wish. Add lemon juice to taste and season with salt and plenty of pepper. Reheat gently.
This is a nice soup, children seem to like it as much as adults.
I sometimes add garlic and curry powder at end of cooking.
Can add garlic and cumin, or caramelised onion.

frances1266 - 2013-04-14 13:24:00

roshu wrote:

This week's Veg Society recipe -

Sweet Potato Burger
Makes 3-4 patties
1 sweet potato, baked and peeled
1 can of white beans, drained and rinsed
2 tablespoons diced red onion
1 handful of parsley, chopped
1 teaspoon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
3-4 tablespoons canola or light olive oil for frying

Toss all ingredients in a large bowl and mash with the back of a fork until the white beans have broken down and everything is evenly combined.
Shape 3-4 patties. In a saucepan over medium-high heat, add about three tablespoons of oil. Place each patty into the pan. Let cook 2-3 minutes on both sides until browned.
Serve in a bun or over lettuce leaves.

ETA: Great use for left over kumara after a roast veg dinner.

There's a Vege society? Wow.
can you give a link, please?
I'm not a vegetarian but definitely starting to lean that way & I have had great fun trying out the delicious recipes in this thread ...for starters.

samanya - 2013-04-14 18:06:00

This message was deleted.

elliehen - 2013-04-18 13:21:00

bump

samanya - 2013-04-20 17:20:00

With the vegetarian hamburger, could I substitute raw peanuts for the walnuts? not that fussed on walnuts but would like to try making the burgers?

mumstu - 2013-04-20 17:52:00

mumstu wrote:

With the vegetarian hamburger, could I substitute raw peanuts for the walnuts? not that fussed on walnuts but would like to try making the burgers?

I'd give it a go with peanuts, cashews or whatever other nuts you have on hand ...only way to see.
Peanuts are not quite 'nuts' anyway.

samanya - 2013-04-20 19:16:00

This message was deleted.

elliehen - 2013-04-20 23:51:00

This message was deleted.

elliehen - 2013-04-21 18:09:00

Roasted Buttercup Pumpkins with Sweet corn and Polenta, just read a blog where they used the filling of this recipe above in red peppers. The placed the filling in uncooked peppers.

ruby19 - 2013-04-22 09:59:00

samanya wrote:

There's a Vege society? Wow.
can you give a link, please?
I'm not a vegetarian but definitely starting to lean that way & I have had great fun trying out the delicious recipes in this thread ...for starters.

Good on you. Do some research on how bad meat and especially dairy is for humans and hopefully you'll make the switch.

trogedon - 2013-04-22 10:56:00

This message was deleted.

elliehen - 2013-04-22 11:08:00

Steamed Fruit Pudding. With the cooler weather here this is healthy comfort food and is quite light in texture.
4 ripe or frozen bananas
2c fresh wholemeal breadcrumbs
1 small grated apple
2c dried mixed fruit
1t vanilla
Mash bananas and mix with all other ingred. Place in an oiled pudding basin.
Cover with greaseproof paper and pudding cloth, tie firmly. Steam 1hr 20 min in pressure cooker or 2-1/2 hrs in covered saucepan
Serve with Pear Cream.
1/2c raw cashews, 1/2t vanilla, 1-2T honey or agave, 820g tin pears in juice.
Blend till smooth, add a little more water if needed. Have seen this recipe with a little xanthan gum in it which thickens it up a little more.

frances1266 - 2013-04-22 11:52:00

This message was deleted.

elliehen - 2013-04-22 13:26:00

Brown Lentil Burgers for redders01.
This is Alison Holst's recipe. I have never made it but it gets good reviews.
8-10 burgers, serves 4-5.
1/2c brown lentils
1 bay leaf
2 med. onions
2 cl. garlic
2T oil
1T parsley
1/2t basil
1/2t marjoram
large pinch thyme
1t salt
black pepper to taste
1/2c fresh wholemeals breadcrumbs
2 eggs (i would use NoEgg or similar product)
2T tomato paste
2t dark soy sauce
1/2c flour
Cook lentils with bay leaf until tender. Drain, remove bay leaf.
Finely chop onions and garlic and saute in oil until onion soft and clear.
Add herbs, salt and pepper;
Tip cooked, drained lentils into large bowl, add onions and garlic then mix in remaining ingred. Divide into 8-10 portions, shape into patties with wet hands (add more breadcrumbs or little more flour in wont hold shape). Cook in a little oil until lightly browned on each side and firm when pressed in the middle.

frances1266 - 2013-04-22 14:18:00

Roast Pumpkin & Chickpea Salad with Sun Dried Tomato Dressing (Julie Le Clerc's recipe)
1/2 med. crown pumpkin, peeled and cut into cubes
1c chickpeas, soak and cook or 1-2 cans
2T coriander or mint
Dressing: 1/2c sundried tomatoes
1/4c red wine vinegar
3cl garlic
1T balsamic vinegar
1/2C olive oil
1t sugar
s&p
Oven 190. Toss pumpkin in a little oil, roast 40 min or until tender and slightly caramelised. Cool.
Dressing: Heat vinegar and sundried tomatoes in small saucepan. Set aside to soften sundried toms. Process all dressing ingred till a little chunky. Toss with chickpeas and pumpkin. Sprinkle shredded coriander or mint on top.

frances1266 - 2013-04-23 10:07:00

bump

frances1266 - 2013-05-06 17:51:00

Zucchini Fries
200g coarse breadcrumbs
3 tbs finely grated parmesan
1 tsp paprika
3 medium zucchini, cut into thick batons
2 eggs, lightly beaten
Olive oil spray
To make zucchini fries, preheat oven to 210C. Combine breadcrumbs, parmesan and paprika in a shallow bowl. Dip zucchini in egg then breadcrumb mixture to coat. Place crumbed zucchini in a single layer on a lightly oiled oven tray. Spray with olive oil and bake for 30-35 minutes or until golden brown.

roshu - 2013-05-07 08:43:00

ruby19 wrote:

Roasted Buttercup Pumpkins with Sweet corn and Polenta, just read a blog where they used the filling of this recipe above in red peppers. The placed the filling in uncooked peppers.

That is very popular with those from the Balkin Region.

Most of them normally stuff their large red peppers - capsicum with a rice type mixture, roasted, and is very yummy.

Edited by valentino at 11:23 am, Tue 7 May

valentino - 2013-05-07 11:22:00

Bump for Sunday night ideas.

roshu - 2013-05-12 14:19:00

trogedon, you asked about a vege society. Here is the Auckland one:
http://www.vegetarian.org.nz/content/home/branches-and-centr
es/auckland-centre/

roshu - 2013-05-16 19:30:00

Mushroom & tofu in black bean sauce

Just made this for tea, very tasty

1 tbsp vegetable oil
60g oyster mushrooms, sliced
100g fried tofu, cut into 2cm squares
200ml hot vegetable stock
1 tbsp light soy sauce
1 ½ tbsp cornflour blended with 3 tbsp cold water (optional) I did not use
Fresh enoki mushrooms to garnish
For the black bean sauce:
1 tbsp fermented salted black beans, washed
1 tbsp light soy sauce
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
1 tbsp Shaohsing rice wine or dry sherry. I used gin a substitute for the shaohsing wine.

Method
1.   Put all the ingredients for the black bean sauce into a food processor and blitz briefly – do not process to a smooth sauce, you want to keep some texture.
2.   Heat a wok over a high heat and add the vegetable oil. When the oil starts to smoke, throw in the oyster and shiitake mushrooms and the tofu and stir-fry for less than one minute.
3.   Add the sauce and stir gently, taking care not to break the tofu.
4.   Add the hot stock to the wok and bring to the boil, then season with the soy sauce. For a thicker sauce, add the blended cornflour and stir well.
5.   Serve garnished with some enoki mushrooms. Did not use

I just used button mushrooms, more than 60g, and some soaked shiitake mushrooms, also added the soaking liquid. Made this quite soupy as I served it over egg noodles.
Also as the tin held 5 TBS of beans I made the recipe for 5, but did not up the chilies , I added 2 large and it was hot enough for us.
Also made a chicken version for the meat eaters, using left over roast chick. Next time would add some broccoli.

Edited by ruby19 at 7:42 pm, Thu 16 May

ruby19 - 2013-05-16 19:35:00

This message was deleted.

elliehen - 2013-05-17 19:19:00

This message was deleted.

elliehen - 2013-05-20 22:43:00

thankyouthankyouuuuu for this thread.
Keep up the good work and in time who knows, we might add a recipe too. Just learning for the moment

crumptious - 2013-05-23 20:52:00

bumping

frances1266 - 2013-05-28 08:59:00

Bumping for aglarana.

roshu - 2013-06-05 13:39:00

I made this loaf from the Alison Holst, Meals without Meat book recently & it was lovely... would make it again.
it's here on this blog
http://www.shelleymunro.com/blog/2012/11/25/vegetarian-recip
e-carrot-and-mushroom-loaf/

samanya - 2013-06-05 17:34:00

bumpimg for algrana????

pacificrose42 - 2013-06-08 19:27:00

agralana???? please help if u can, thanx

pacificrose42 - 2013-06-08 19:32:00

finally!!! aglarana cheers jan

pacificrose42 - 2013-06-08 19:52:00

sounds yum

samanya wrote:

I made this loaf from the Alison Holst, Meals without Meat book recently & it was lovely... would make it again.
it's here on this blog
http://www.shelleymunro.com/blog/2012/11/25/vegetarian-recip
e-carrot-and-mushroom-loaf/

motorbo - 2013-06-09 01:07:00

bumping

frances1266 - 2013-06-20 06:50:00