Recipes | General

Recipes

Hi Everyone,

These recipes are some of my easy to make favourites. If you have a favourite tried and true recipe you would like to share with all of us at Vegeout, please feel free to email it to me and i can post it on this page for everyone to give it a go. I hope you find these as easy as I do and please enjoy.

Cheers

Jen @ Vegeout

Meatloaf With Sauce

meatloaf

Meat Loaf Ingredients:

500g pork mince salt and pepper

500g beef mince 1 tbls chopped parsley

1 cup fresh breadcrumbs 1 egg

2 onions finely chopped 1/2 cup milk
2 tsps curry powder(spices page) 1/2 cup water

Sauce Ingredients:

1/2 cup water 1/2 cup tomato sauce

1/4 cup worcestershire sauce 2 tbsp vinegar

1/4 cup brown sugar 1 tsp instant coffee

30g butter 2 tbsp lemon juice

Method:

Put meat, breadcrumbs, onions, curry powder, salt and pepper, parsley and a lightly beaten egg together and mix well. Gradually add milk and water mixing until smooth. Shape into a loaf shape, place into a greased pan and bake in a moderate oven for 30 mins. Once baked for 30 mins then pour sauce over the meat and bake for a further 3/4 hour basting regularly.

Sauce:

Bring all sauce ingredients to the boil on stove and then simmer for 5 mins.

This dish can be served with salad or veges and mashed potato is a winner with the kids. You can also shape the meat around shelled boiled eggs if you would like to add a little surprise for the kids. I hope you and your family enjoy this as much as mine did???

Chicken and Sweet Corn Soup

1 ltr Chicken Stock, 2 Cobs of Corn stripped,

200g Chicken Thigh Fillets cut in strips,

4 Eshallots chopped, 1 Egg lightly beaten,

1dst spoon Soy Sauce & a few drops of Sesame Oil

Cook the chicken strips in a frypan in a little oil. Pour the stock into a saucepan and bring to the boil. Add the sweet corn, chicken strips and eshallots. Return to the boil, lower heat and simmer for 5 mins. Mix the soy sauce and sesame oil with the lightly beaten egg. ( the egg should be just broken up with long fibres of egg white intact). Pour the egg mixture into the soup and stir through - not too much or you will not get the nice long strands of egg. Serves 4.

Spinach and Fetta Pizza

Tortilla's Marinated Fetta (Dairy & Deli)
Baby Spinach (Vege)
Optional: diced salami or ham (Dairy & Deli)
Semi Sundried Tomatoes (Dairy & Deli)
Jensen's Mushroom Pasta Sauce (Grocery)
Barambah Gratted Cheese (Dairy & Deli)

Place 2 Tortilla's with grated cheese in between on a greased tray. Spoon mushroom sauce on to cover tortilla's. Sprinkle salami or ham on and then break and sprinkle fetta over meat. Continue layering with tomatoes and baby spinach. then cover with gratted cheese. It is best to use a pizza stone, as it makes the base quite crunchy. Place in the oven at 180C for around 15 mins or until the cheese is golden brown. We hope you enjoy this as it is a once a week dinner in our house, except the kids get the same but with ham, pineapple and cheese as the topping.

Bon-A-Petite

Kylie's Cauliflower Soup

1 large Onion sliced 4 tbs cream

1 clove Garlic, crushed 1 medium cauliflower,in sprigs

4 1/2 cups chicken stock Salt & pepper

Garnish: 2 slices toast & 1 tbs chopped parsley

Heat butter in a large, heavy pan. Add onion & garlic and fry until soft. Add cauliflower & stock and cover for 1 hour.

Blend soup. Return to pot and check seasoning. Stir in cream and re-heat soup almost to simmering point.

Cut crust of toast and cut into 2cm cubes and scatter on top of soup with parsley just before serving.

Serves 6

Jen's Avocado Feast Dip

4 Avocadoes 1 clove Garlic, crushed

Pinch salt and pepper 1 tsp olive oil

1 tbs lemon juice 4 drops Tabasco sauce

1 tomato, skinned if pos 1/2 shallot, chopped fine

1/4 red capsicum, diced fine

Mash avocado with fork. Add all other ingredients to avocado and fold through. Garnish with a sprig of coriander. Serve with seaweed rice crackers.

BEWARE

Once you start eating you can't stop.

Easy Peasy Quiche

3 x eggs 1/3 cup melted butter

1 x grated onion 3 chopped bacon rashers

1 ½ cups milk ½ cup SR flour

1 cup grated cheese

and anything else you might fancy eg. Asparagus, capsicum, tomato, sundried tomato, olives, shallots, mushrooms ect...

Put all ingredients in a bowl with a lid. Shake contents well, pour into quiche dish or oven dish if don't have quiche dish. Cook at 160oC (fan forced) or 180oC for 35 mins. Turn oven off and let stand in oven for another 10 mins.

This is a very easy and lovely quiche recipe and you can also double it to make two or one big one.

If you don't have a bowl you can just stir it in a bowl with a whisk or fork and there is no fiddling with pastry.

pumpkinandmacasoup

Pumpkin & Macadamia Nut Soup

1 medium Pumpkin (jap or butternut) 1 large Onion, diced

3 bacon rashers 2 large potatoes

1 tbs olive oil 4 1/2 cups chicken stock

Salt, pepper & dash of curry powder 300ml cream

Garnish: 1/2 cup macadamia nuts crushed, chopped parsley.

Heat oil in a large pot. Add onion & bacon and fry until soft. Add potato and pumpkin and toss through. Add stock to cover ingredients and simmer for 1 hour.

Blend soup. Return to pot and check seasoning. Stir in cream and re-heat soup almost to simmering point.

Crush nuts in plastic bag with rolling pin and scatter on top of soup with a

dollop of cream and parsley just before serving.

zucchini_slice

Zucchini Slice

4 large zucchini's 4 Bacon rashes(Rene's Diced Ham)

1 cup SR flour 4 Eggs

1 Large onion 1 cup grated cheese

1/4 cup olive oil Salt and pepper to taste

Grate unpeeled zucchini.Chop onion and bacon finely.Combine zucchini, onion, bacon, cheese, flour, oil, and beaten egg.Season.Pour into greased oven dish.

Bake for 30 - 40 mins at 150oC.

Serve at a BBQ or with marinated chicken legs or a tossed salad.

Sweet chilli sauce is and excellent extra.

Eggplant Dip

1Large Eggplant 1 Clove of Garlic (crushed)

1 hand of chopped basil 1 Hand of Chopped Parsley

1/2 a Lime Juiced 2 tsp Olive Oil

Salt and Pepper

Bake Eggplant till soft at200 oC for 45 to 60 mins (grill if have one)Peel of skin and squeeze out excess moisture. Mash into bowl. Add all other ingredients and mix together. Serve with your choice of cracker or lightly toasted Lavash bread

Pumpkin or Sweet Potato Scones

4 cups SR Flour sifted into bowl

1 can soda water for savory scones or lemonade for sweet scones

300ml thickened cream (can use light cream)

1 cup cooked pumpkin or sweet potato

Mix ingredients in bowl with a spoon until sticky dough. Turn onto well floured bench. Knead lightly and flatten out. Can cut into about 30 circles or leave in one piece (about 2cm high). Put on greased and floured scone tray. Brush with little milk and cook in hot oven about 15-20mins.

Take out pumpkin for plain scones or add sultanas.

Curried Sweet Potato

Soup

Serves 6

1 large onion,diced

2 cloves of garlic

1 or 2 tsp. curry powder to taste

1.2kg sweet potato, peeled and diced

4 cups vegetable stock

1 large green apple, grated

1/2 cup skim milk

1 tsp. coconut essence

Salute onion and garlic in a spray of oil until the onion is clear. Add the curry powder and cook until fragrant, add sweet potato and stock. Cook for about 30 mins until sweet potato is cooked, puree soup. Add apple and milk mixed with essence. Serve piping hot.