1 large (375 g) zucchini2 medium (300 g) potatoes (Yukon Gold or Russet)1 medium (80 g) carrot1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp chili powder1/2 tsp ground cumin1/2 tsp paprika powder1/2 tsp sea saltBlack pepper to taste1/2 cup (50...
1/4 cup cooking oil1 tablespoon ground coriander1 1/2 teaspoons ground cumin1/2 teaspoon turmeric1/4 teaspoon dried red-pepper flakes1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)700g pounds boiling potatoes (about 4), peeled and cut into 3cm...
Slow Cooked Red Wine & Root Vegetable Shepard’s Pie250 ml Red wine500 ml Veg Stock900 g Potato150 g Puy Lentils2 Medium Parsnips4 Medium Carrot1 Small Swede2 Medium Onion3 Cloves Garlic1 Bag Bouquet Garni1 Bay Leaf1 Tablespoon Tomato Paste4 Tablespoons Olive...
300g parsnips, peeled300g potatoes, peeled50g Savoy cabbage, shredded and blanched200g Stilton, crumbled20g fresh chives, chopped50g seasoned flour2 medium Free Range Eggs100g breadcrumbs3 tbsp oil, to fryCut the parsnips and potatoes into small chunks and cook in boiling water for 10-15...
1lb potato, sliced2 medium parsnips, peeled and sliced2 medium leeks1 cup milk1lb kale or 1 lb cabbage1⁄2 teaspoon mace2 garlic cloves, minced1 teaspoon salt1⁄2 teaspoon pepper2 tablespoons butter1 bunch fresh parsley, choppedCook the potatoes and parsnips in water until tender.While...
Fancy a tasty stew? This creamy Dutch Stamppot is a dish of various mashed vegetables, containing potatoes, sweet potatoes, pumpkin, leeks, silverbeet, carrots, and swede, that is super tasty, wholesome, and easy to make.2 large starchy potatoes 1 small sweet...
500g potatoes1 tbsp vegetable oil1 red onion, sliced1/2 medium eggplant, cut into 1cm thick slices, chopped1 red capsicum, chopped1 head broccoli, trimmed, cut into florets2 tsp garam masala1/2 tsp chilli powder2 garlic cloves, finely chopped1/4 tsp ground turmeric2 tsp cumin...
Sauce1/4 cup water1 tablespoon light soy sauce1/2 tablespoon dark soy sauce (*Footnote 1)1 tablespoon Shaoxing wine (or dry sherry)1/2 tablespoon sugar1/4 teaspoon salt1 teaspoon cornstarchStir fry1/2 regular eggplant or 1 large Asian eggplants (around 10 ounces / 300 grams in...
225g each carrot, swede and potato, peeled and cut into chunks 25g butter Boil the vegetables for 20 minutes until tender. Drain, then transfer to a food processor. Add the butter, season well, then whizz to a purée. Return the...
