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

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.

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

4 large zucchini's 4 Bacon rashes

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