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cookessentials - 2010-09-10 11:43:00

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cookessentials - 2010-09-10 12:02:00

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cookessentials - 2010-09-11 18:45:00

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cookessentials - 2010-09-11 18:47:00

looking forward to asparagus season - thx for the heads up cookessentials, not long to wait :) and just when the asparagus is almost over .. strawberries :)

lizab - 2010-09-11 19:19:00

Ohhh Pam.. they sound delicious.. Hope you're having a lovely weekend.. :-)

You probably know this.. NZ Gardener magazine are having their next 'Homegrown' special edition magazine based on vegetables - growing and cooking and eating, in whatever way possible..

People can send in recipes, tips on growing, etc..etc.. anything to do with veges.. and if what they've sent gets published in the magazine, they'll get a free copy..

Info is here:

http://www.smartmailpro.co.nz/t.aspx?xr58=F7496370079D45CFBD
8E66E8A205C75C

'Keep sending in your vegetable gardening tips & favourite recipes to win Homegrown 7: Fresh Veges (on sale November 1). If you could only grow one crop, what would it be? Do you have any favourite vegetarian meals? I'd also like to hear from anyone who grows salsify, sea kale or witloof/white chicory. Email getgrowing@nzgardener.co.nz with Homegrown 7 in the subject line. If we publish your hint or recipe, we'll send you a free copy.'

Good luck everyone.. :-)

Edited by juliewn at 7:36 pm, Sat 11 Sep

juliewn - 2010-09-11 19:35:00

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cookessentials - 2010-09-11 19:40:00

I agree.. great browsing magazines too.. the photography is impressive.. and enjoyed by anyone who visits, as they're always looked through..

juliewn - 2010-09-11 20:37:00

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cookessentials - 2010-09-14 15:22:00

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brianmac - 2010-09-24 06:55:00

bumped before these recipes of Pam's are lost. :-))

245sam - 2011-09-20 11:09:00

Curried Cabbage
1/2 small ccabbage
2 oz butter
2 onions, sliced
2 rashes bacon, chopped
2 tsp curry powder
Salt and pepper to taste
Slice cabbage finely, drop in boiing water and simmer 3 - 5 minutes. Drain well. Heat butter iin pan, add onions, bacon and curry powder. Saute until onion is transparent and bacon crisp. Toss together with cabbage and season.

otterhound - 2011-09-20 11:15:00

Cooks - thanks for the pumpkin/bacon one. I'll use it tonight.

bedazzledjewels - 2011-09-20 11:21:00

some 5+ options. :-))

245sam - 2012-09-19 10:05:00

Spinach, Pumpkin and Baby Beetroot salad

On a bed of baby spinach, arrange roast pumpkin slices/ chunks, baby beetroot and slivers of red onion. In summer I also add cherry tomatoes and cucumber.
Drizzle over a dressing of natural yogurt mixed flavoured with minced garlic, finely chopped parsley (and other herbs of your choice eg. chives), salt and pepper and lemon juice.
We love this salad with slices of grilled haloumi cheese on top. Could also add nuts such as almonds, walnuts or pinenuts, or seeds?
That dressing is great with chicken too, so you could make it a chicken salad :)

jennyfenny1 - 2012-09-19 11:16:00

I got this from somewhere unknown, very interesting...

Jerusalem artichokes with garlic and bay leaves

Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon.
A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.

To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes.
Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top.
After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves.
Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.
Personally, I think they are lovely with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.

valentino - 2013-08-29 17:30:00

Roasted eggplant & zucchini with tomato dressing

12 small (about 70g each) Lebanese zucchini
12 small (about 65g each) baby eggplants
60ml (1/4 cup) olive oil
1 tsp dried oregano leaves
Salt & freshly ground black pepper
Tomato dressing
3 (about 435g) ripe tomatoes, halved
2 tbs extra virgin olive oil
1 tbs red wine vinegar
1 garlic clove, thinly sliced

Preheat oven to 200°C. Cut 3 shallow slits lengthways along each zucchini and eggplant. Place eggplant and zucchini in a large baking dish. Add the oil and oregano. Season with salt and pepper, and toss to coat. Bake in preheated oven for 1 3/4 hours or until vegetables are soft and tender.
Meanwhile, to make the tomato dressing, coarsely grate the tomatoes into a bowl and discard the skin. Add the oil, vinegar and garlic. Season with salt and pepper, and stir until combined.
Pour the tomato dressing over the hot vegetables and set aside until required. Serve warm or at room temperature.

valentino - 2013-08-29 17:42:00

Cooked carrots with garlic and parsley butter stirred through.
Thin sliced cabbage cooked quickly in butter, then a sprinkle of white pepper.

rainrain1 - 2013-08-29 17:57:00

I usually use this Asian type dressing for brussell sprouts
1 teasp each minced ginger and garlic
2 tablesp honey
1 teasp soy sauce
2 teasp olive oil
2 tablesp wine/cider vinegar

Mix dressing ingredients together in a pan and heat until honey is melted, whisk well until combined and pour over steamed sprouts.
I also sprinkle sliced almonds or chopped walnuts on the veges before serving and have used this recipe with steamed mixed veges. Sometimes I substitute orange marmalade for the honey which is very nice.
Even our long time brussell sprouts haters in the family will happily eat them when served like this.

Edited by nauru at 6:24 pm, Thu 29 Aug

nauru - 2013-08-29 18:18:00

Oh wow, lovely ways for veg.
I grow all of my own & mostly I like to just let the freshness/quality shine through ...but when you have a little glut needing to be used, it's wonderful to have some ideas.
Digby Law's vege cookbook is one of my rather well used ones (like it's a bit grubby) but it's great to hear of other ideas as well.
$6, lisab, I have 2 asparagus spears poking up in my plot ...I've already gobbled the first one raw ...bring it on!

Edited by samanya at 6:24 pm, Thu 29 Aug

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cookessentials - 2013-09-04 16:30:00

A donna hay recipe...Peel the parsnip then continue to peel the whole parsnip into a bowl. melt a 50 gms of butter and add to bowl along with thyme and salt and pepper and grated parmesan. Mix to combine. Using tongs place in little mounds on a tray with baking paper and bake for 20-30 mins.....my kids and i love these and and I dont even like parsnip.. Serve with Aioli

Quote
kobec9 (140 140 positive feedback) 12:10 pm, Sat 13 Jul #10

bev00 - 2014-07-14 22:15:00

cookessentials wrote:

bumping up for the person wanting roasted vegetables as a side dish.

So tasty, looks great and easy too.
Grandchildren like it. This is such a helpful thread. Thanks so much.

vashti - 2014-07-15 07:33:00

Recently I discovered gem squash. They look like mini pumpkins and have incredibly hard skins (I make hubby cut them lol). I bought the first one on a whim not really knowing what they were and now we're both addicted. I have no idea if this is how they are normally cooked but I half them and then throw in a generous scoop of Olivani (butter would be fine) and a big squirt of maple syrup plus a sprinkle of garlic salt and then bake them in the oven like any other roast vegetable. Every time we have them they are the star of the meal! What could be better than melting sweet pumpkin flesh scooped straight from its own container. I bet these would even convert non pumpkin loving kids.

Another first for me this year has been fennel (the bulb types). I do them in a baked cheese sauce and try to ensure any leftovers are hidden from other eyes! I had a light bulb moment last time I was eating this thinking how well seafood would go with it. Next time I get my hands on some scallops I'm going to do a fennel and scallop bake with a golden brown cheese top on it. :)

sampa - 2014-07-15 11:38:00

cookessentials wrote:

Must add the Kumara gratin to the vegetables thread.

carlosjackal wrote:

KUMARA GRATIN
4-5 Kumaras (or a mixture of potato and kumara)
4 rashers of Bacon
1 Onion - chopped
1 packet of maggi Bacon and Onion Soup powder
Some cream
1 cup (or a handful) of grated cheese

1. Preheat oven to 180'C
2. Fry bacon and onion
3. Peel and slice kumara into reasonably thick slices
4. In a bowl, mix the soup mix, sauteed onions, bacon (chopped), cheese
and some cream through the Kumara slices
5. Pile the whole lot into a lightly greased large baking dish
6. Bake at 180'C for arond 45mins

:-))

245sam - 2014-08-31 00:49:00

I did this last autumn with the last of the summer veges:
http://www.jamieoliver.com/recipes/vegetables-recipes/briam/

uli - 2015-08-30 12:35:00

Vegetables recipes (263):
http://www.jamieoliver.com/recipes/vegetables-recipes/

uli - 2015-08-30 12:36:00

bump

pixiegirl - 2016-08-22 14:53:00

bump

bev00 - 2017-08-22 23:56:00

Two easy recipes from Jamie:
https://www.jamieoliver.com/recipes/vegetables-recipes/celer
iac-boulang-re/
https://www.jamieoliver.com/recipes/vegetables-recipes/carro
ts-with-garlic-yoghurt/

uli - 2018-08-19 15:58:00

I love both growing and eating veg. Got my first lettuces in today.

Great thread!
Does anyone have delish recipies for yams?
I’m the yam growing queen of the family and even tho have shared plenty with family n friends, I still have plenty left.
My daughter cooked some with onion and butter in the microwave recently to have with pork belly (the best I’ve ever had! ) and other veg - they were very nice.

We’ll be choosing the piglets with the longest backs so there’s more pork belly, when we pick the next lot up.

biddy6 - 2018-08-20 23:49:00

bump

bev00 - 2019-08-19 22:33:00

where did cookessentials go?

1olly1 - 2019-08-22 15:37:00

I think she was banned, can't now remember why.

davidt4 - 2019-08-22 15:51:00

davidt4 wrote:

I think she was banned, can't now remember why.

I thought that she had moved to Australia, or am I getting confused with another poster, I wonder?

samanya - 2019-08-22 16:06:00

I think she moved to Oz - - but.Elle, was banned no idea why but a real shame.

frances1266 - 2019-08-22 17:00:00