Okra soup recipe

Photo: Okra soup recipe

The home of tasty food recipes invites you to try Okra soup recipe. Enjoy my collection of delicious food recipes and learn how to make Okra soup.

Ingredients

2       tbsp ghee

1       onion, finely chopped

3       garlic cloves, finely chopped

1 / 4     cup green coriander, chopped

1 / 2     kg large okra, deiced

8     cups chicken broth

2     tsp lemon juice

1     tsp dried coriander powder

        Salt and pepper

Method

-Heat 1 tablespoon ghee in a large pan over medium heat, add onions and 2 garlic cloves, stirring for about 5 minutes.

Add coriander, okra, and stir.

-Add broth, lemon juice, and seasoned with salt and pepper.

When the soup starts to boil, reduce heat, cover and leave for 30 minutes, or until done.

-Heat the remaining ghee in a frying pan over medium heat, add garlic, dried coriander and rotate until it becomes a golden color.

-Add garlic mixture to the okra, cover directly to get the flavor and smell of garlic and coriander.

-Put the mixture in a blender and beat until liquid becomes thick.

-Heat the mixture, and leave for 5 minutes to boil again and serve warm.

By Chef Osama

Cabbage rolls recipe

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The home of Tasty Food Recipes invites you to try Cabbage rolls recipe . Enjoy my collection of delicious food recipes and learn how to make Cabbage rolls.

With a tasty beef mince and vegetable filling, these steamed cabbage rolls are a complete mid-week meal
.
Ingredients (serves 4)
1 tablespoon olive oil
1 small brown onion, finely chopped
1 small carrot, finely chopped
2 garlic cloves, crushed
400g beef mince
1/4 cup red wine
2 tablespoons tomato paste
400g can diced tomatoes
100g chargrilled red capsicum, finely chopped
1/3 cup finely chopped fresh basil leaves
12 large savoy cabbage leaves, bases trimmed (see note)

Method
Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add wine, tomato paste and tomatoes. Bring to the boil, stirring. Reduce heat to low. Simmer, stirring occasionally, for 40 minutes or until sauce thickens. Stir in capsicum and basil. Remove from heat. Allow to cool for 20 minutes.

Meanwhile, bring a large saucepan of salted water to the boil. Add 4 leaves to pan. Cook for 1 minute or until softened. Refresh in a bowl of cold water. Drain and pat dry with paper towel. Repeat with remaining leaves.

Place 1 cabbage leaf on a flat surface. Place 1/4 cup mince mixture at stem end of leaf. Fold edges in and roll up firmly to enclose filling. Repeat with remaining leaves and mince mixture.

Place a large bamboo steamer over a wok or large saucepan of simmering water. Place cabbage parcels, seam side down, in steamer. Cover with lid. Steam for 3 to 5 minutes or until cabbage is tender. Serve.

Notes
You'll need 1 large savoy cabbage. Tip: Serve cabbage rolls with warmed tomato pasta sauce.

Source
Super Food Ideas - April 20088, Page 17
Recipe by Cathie Lonnie

More Tasty Food Recipes:       

Lamb Stuffed Vine Leaves 
Fried Meat Sambousek 
Meat Kibbeh Akras
Cracked Wheat Croquette
Herb Potato sticks with barley
Vegetables Filled with Cheese  

Vegetable and macaroni soup recipe

Photo:Vegetable and macaroni soup recipe

The home of Tasty Food Recipes invites you to try Vegetable and macaroni soup recipe. Enjoy my collection of delicious food recipes and learn how to make Vegetable and macaroni soup.

Super-healthy vegetables and legumes bathe in a bowl of tangy low-GI tomato soup in this easy winter warmer.

Ingredients (serves 6)
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, trimmed, cut into 2cm pieces
1 large carrots, cut into 2cm pieces
2 medium zucchini, cut into 2cm pieces
2 cups tomato passata (pasta sauce)
1 tablespoon SPLENDA® Granular
1/3 cup dried macaroni
400g can cannellini beans, rinsed, drained
1/2 cup frozen peas
1/3 cup finely shredded fresh basil leaves

Method
Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, celery, carrot and zucchini, stirring, for 5 minutes or until vegetables soften.

Add passata, SPLENDA® and 4 cups cold water. Bring to the boil. Simmer, covered, for 10 minutes or until vegetables are almost tender. Add pasta. Return to the boil and simmer, covered, for 10 minutes or until pasta are vegetables are tender.

Add beans and peas. Cook for 2 minutes or until beans and peas are heated through. Serve sprinkled with basil.

Source
Taste.com.au - July 2010
Recipe by Liz Macri

More tasty Food Recipes:

Eggplant pasta bake 
Fast and healthy high-fibre pasta 
Pasta salad
Basil pesto pasta
Angel-hair pasta with prawns, tomatoes and basil
Gnocchi carbonara

Green Beans Salad with Crushed Wheat Recipe

Photo: Green Beans Salad with Crushed Wheat Recipe

The home of tasty food recipes invites you to try Green Beans Salad with Crushed Wheat recipe. Enjoy my collection of delicious food recipes and learn how to make Green Beans Salad with Crushed Wheat.

Ingredients
1          Hard crushed wheat
1 ½      Cup hot chicken stock
4          Cup green bean
1          Minced onion
1          red, green and yellow pepper cubes
4          minced and peeled potato
1          Tablespoon minced basil
1          Tablespoon minced mint
½         Cup minced parsley
½         Cup minced and grilled red pepper
1          Tablespoon balsamic vinegar
1         Cup olive oil
1          Tablespoon lemon juice
            Salt & pepper

Method
Wash crushed wheat and filtered. Add up to the boiled stock and then covered. Keep it aside for 20-30 min.

Boil the green bean or steam then add to chilled water then filter it.

Heat oil in a pan. Add onion until change color, add pepper and stir.

Add tomato and stir. Get the mixture away from heat.

Mix  basil, mint, parsley, grilled pepper, vinegar, oil, lemon juice and season with salt and pepper.

Mix up all the ingredients and covered. Serve cold

By Chef Osama

Red Potato Salad with Thyme Recipe

The home of tasty food recipes invites you to try Red Potato Salad with Thyme recipe. Enjoy my collection of delicious food recipes and learn how to make Red Potato Salad with Thyme.

Ingredients
1/2    Kilo whole red potatoes
2       Tablespoon garlic, chopped
2       Tablespoon fresh Thyme, chopped
1       Green pepper
         Salt and pepper to taste
1/4    Cup olive oil
1       Tablespoon white vinegar

Method
- Rinse the potatoes and boil in salted water without removing the skin.

Cut according to size, or leave whole and gently sauté in oil to give the potatoes a golden color.

Put the green pepper on the burner directly, turning at the skin begins to burn.

Place the green pepper in a plastic bag and close tightly for a few minutes. Remove and cut in to half and remove the skin and seeds and chop into small pieces.

Mix the olive oil and vinegar and set aside.

In a serving bowl mix the potato, garlic and the Thyme and green pepper and add the oil and vinegar mixture, toss and season with salt and pepper to taste and keep in the refrigerator a few hours before serving to bring out the best taste.

Note: Fresh parsley may be substituted for the fresh Thyme. Any available potato may be substituted for the red potatoes.

Chef Osama

Carrot soup recipe

Photo: Carrot soup recipe

The home of tasty food recipes invites you to try Cauliflower soup recipe. Enjoy my collection of delicious food recipes and learn how to make Cauliflower soup 

Ingredients (serves 4)

1 tablespoon olive oil
1 leek, halved lengthways, thinly sliced
6 carrots, peeled, chopped
4cm piece ginger, peeled, grated
2 cups salt-reduced vegetable stock
2 cups water
light sour cream, dill, and toast, to serve 

Method

Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften.

Add stock and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender.

Remove from heat. Set aside to cool slightly. Process or blend soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper.

Ladle soup into bowls. Top with sour cream and dill. Serve with toast. 

Notes

Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting leek, use green tips of spring onion.

Source
Super Food Ideas - April 2004, Page 30
Recipe by Alison Roberts

Cauliflower soup recipe

Photo: Cauliflower soup recipe

The home of tasty food recipes invites you to try Cauliflower soup recipe. Enjoy my collection of delicious food recipes and learn how to make Cauliflower soup.

This cauliflower soup is a quick, easy, and comforting winter dish. 

Ingredients (serves 4)

1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1 head (1.3kg) cauliflower, cut into florets
500g sebago potatoes, peeled, chopped
1 litre chicken stock
1/2 cup pure cream 

Method

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.

Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve. 

Notes

You could replace chicken stock with beef, vegetable or salt-reduced stock.

Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.

Serve soup with crusty bread, bread rolls or pappadums.

To blend soup, use a stick blender, jug blender or food processor.

Freezer tip: The soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.

Source
Super Food Ideas - August 2009, Page 48
Recipe by Kim Coverdale

Zucchini Stew Recipe

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The home of tasty food recipes invites you to try Zucchini Stew recipe. Enjoy my collection of delicious food recipes and learn how to make Zucchini Stew.

Ingredients

½ cup oil
1 tsp mustard seed
½ cup chopped onion
2 minced garlic cloves
2 tsps chopped fresh ginger
Salt
1 chopped chili pepper
1 cup zucchini (small cubes)
1 Tbsp Masala spices
Paratha bread or rice for serving

Method

• Heat the oil in a skillet, toast the mustard seeds.
• Add onions, garlic and ginger, cook for 3 minutes then season with salt , pepper and chili peppers.
• Add the zucchini cubes, stir and season with Masala, cover and lower the heat and leave until completely cooked.
• To be served with paratha bread or cooked basmati rice.

By Chef Osama

Lentil, wheat spinach soup recipe

Photo: Lentil, wheat spinach soup recipe

The home of tasty food recipes invites you to try Lentil, wheat spinach soup recipe. Enjoy my collection of delicious food recipes and learn how to make Lentil, wheat spinach soup.

Ingredients

4 cup tomato juice
2 cup chicken stock
¼ kilo Spinach leaves
½ cup lentil (red, green or jubbah)
½ cup wheat
2 cloves garlic, diced
Lemon juice
Salt and pepper

Method

• Put all the ingredients except the last three items over medium heat until simmering.
• Reduce the heat; leave it for 30-40 min until totally cooked with stirring for time to time.
• Add garlic while stirring and season it.
• Sprinkling with lemon juice when serving.

By Chef Osama

Giardiniera (italian pickled vegetables)recipe

Photo:Giardiniera (italian pickled vegetables)recipe

The home of Tasty Food Recipes invites you to try Giardiniera (italian pickled vegetables)recipe. Enjoy my collection of delicious food recipes and learn how to make Giardiniera (italian pickled vegetables).

Spread the cheer - give your friends bottles of this delicious home-made pickled vegetable mix.

Makes
2 litres

Ingredients
1 large red onion, cut into thin wedges
3 large capsicum (1 each of red, yellow and green), core and seeds removed, cut into 1cm squares
200g baby eggplant, cut into 1cm pieces
200g zucchini, cut into 1cm pieces
8-10 cauliflower florets
50g green beans, ends trimmed
1 carrot, sliced
1 small fennel bulb, chopped
100g button mushrooms
175g sea salt
120g red cherry tomatoes
120g yellow cherry tomatoes
6 garlic cloves
7 tbs (140ml) walnut oil
700ml white wine vinegar
5-6 bay leaves
5 sprigs of thyme
1 tsp black peppercorns

Method
Layer vegetables in a non-metallic bowl with salt. Place a heavy or weighted plate on top and refrigerate overnight. The next day, drain off the accumulated liquid, rinse vegetables well, then lay on a tea towel to dry.

Set aside for about 2-3 hours, patting vegetables from time to time. Return vegetables to a bowl, then add the tomatoes, garlic and walnut oil and stir to combine.

Pour a little vinegar in the base of a 2-litre storage jar (or you can use multiple, smaller jars), then layer the vegetables with the herbs and peppercorns, pack them in well, then fill each jar with vinegar to completely cover the vegetables.

Seal the jar well, then place in a cool, dark place for at least a month before serving.

Serve giardiniera as part of an antipasto platter.

Notes
Begin this recipe the day before.


Source
delicious. - September 2003, Page 140
Recipe by Valli Little

Beef and white bean salad recipe

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 The home of Tasty Food Recipes invites you to try Beef and white bean salad recipe. Enjoy my collection of delicious food recipes and learn how to make Beef and white bean salad .

Using sausages means this 30-minute meal is also great value. It's also lower GI so good for people with diabetes
.
Cooking Time
30 minutes

Ingredients (serves 4)
6 extra lean gourmet beef sausages
2 corn cobs, husks and silk removed
2 x 400g cans cannellini beans, drained, rinsed
250g cherry tomatoes, quartered
3 green onions, thinly sliced
1 Lebanese cucumber, seeded, diced
1/4 cup finely chopped fresh mint leaves
2 tablespoons finely chopped fresh basil leaves
Mustard dressing
2 teaspoons American mustard
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil

Method
Heat a barbecue plate or chargrill on medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and cooked through. Transfer to a plate. Thinly slice.

Add corn to barbecue. Cook, turning, for 5 to 7 minutes or until tender. Set aside for 5 minutes or until cool enough to handle.

Meanwhile, make mustard dressing: Whisk mustard, lemon juice and oil together in a small bowl.

Using a sharp knife, cut kernels from corn cobs. Place in a large bowl. Add sausage, beans, tomato, onion, cucumber, mint, basil and dressing. Season with salt and pepper. Toss to combine. Serve

Source
Super Food Ideas - February 2012, Page 21
Recipe by Kirrily La Rosa & Katrina Woodman

More Tasty Food Recipes:     

Moroccan Pumpkin and almonds beef tagine 
Easy chicken tagine
Chicken & date tagine  
Spicy beef, olive & caramelised onion pie  
Roasted caramel potatoes  
Falafel burgers   

Mediterranean lamb & vegetable couscous recipe

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The home of Tasty Food Recipes invites you to try Mediterranean lamb & vegetable couscous recipe. Enjoy my collection of delicious food recipes and learn how to make Mediterranean lamb & vegetable couscous.

Preparation Time 15 minutes
Cooking Time 45 minutes

Ingredients (serves 4)

2 green zucchini, ends trimmed, coarsely chopped
4 Lebanese eggplants, ends trimmed, coarsely chopped
1 red capsicum, halved, deseeded, thinly sliced
1 red onion, halved, cut into thick wedges
4 garlic cloves, unpeeled
olive oil spray
2 vine-ripened tomatoes, cut into wedges
150g (3/4 cup) couscous
185ml (3/4 cup) boiling water
3 (about 500g) lamb eye of loin (backstrap)
Salt & freshly ground black pepper
1/3 cup loosely packed torn fresh basil
20g baby rocket leaves
1 tbs fresh lemon juice
1 tbs white wine vinegar
2 tsp olive oil

Method

Preheat oven to 180°C. Combine the zucchini, eggplant, capsicum, onion and garlic in a large baking dish. Lightly spray with olive oil spray. Bake in preheated oven for 20 minutes or until just tender.

Add the tomato to the zucchini mixture and bake for a further 15 minutes or until tomato softens slightly. Remove from oven. Transfer garlic cloves to a small bowl and set aside.

Meanwhile, place the couscous in a large heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

Preheat a barbecue or chargrill on high. Season the lamb with salt and pepper. Cook lamb on preheated grill for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice the lamb across the grain.

Add the zucchini mixture, lamb, basil and rocket to the couscous and gently toss until just combined.

Squeeze the garlic flesh into a small bowl. Add the lemon juice, vinegar and oil, and use a fork to whisk until well combined. Taste and season with salt and pepper. Drizzle the salad with dressing and gently toss until just combined. Spoon salad among serving plates and serve immediately.

Source
Australian Good Taste - September 2005, Page 50
Recipe by Emma Braz

Spicy couscous salad recipe

Photo: Spicy couscous salad recipe

The home of Tasty Food Recipes invites you to try Spicy couscous salad recipe. Enjoy my collection of delicious food recipes and learn how to make Spicy couscous salad.

Preparation Time 15 - 20 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

1 1/2 cups Continental Vegetable Stock
1 1/2 cups couscous
250g haloumi cheese
1 teaspoon olive oil
420g can chickpeas, drained, rinsed
5 green onions, thinly sliced
1/2 cup mint leaves, roughly chopped
2 long red chillies, deseeded, thinly sliced

Dressing
1 large lemon, rind finely grated, juiced
2 teaspoons paprika
1/4 cup olive oil

Method

Bring stock to the boil in a small saucepan over high heat. Place couscous in a large, heatproof bowl. Pour over boiling stock. Stir with a fork. Cover with foil and stand for 5 minutes or until stock is absorbed. Stir couscous gently with a fork to separate grains.

Cut haloumi into 3 lengthways. Heat oil in a small frying pan over medium heat. Add haloumi and cook for 1 to 2 minutes each side or until golden. Transfer to a chopping board. Cut each slice into 12 cubes. Add to couscous with chickpeas, green onion, mint and chilli. Toss to combine.

Make dressing Whisk lemon rind, 1/4 cup lemon juice, paprika and oil in a jug until well combined.

Pour dressing over salad. Season with salt and pepper. Stir to combine. Serve.

Notes

To turn into a main Add the shredded meat from a large barbecued chicken with the chickpeas in step 2.

Source
Super Food Ideas - December 2005, Page 82
Recipe by Michelle Lucia   

Meatballs with couscous salad recipe

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The home of Tasty Food Recipes invites you to try Meatballs with couscous salad recipe. Enjoy my collection of delicious food recipes and learn how to make Meatballs with couscous salad.

Cooking Time 15 minutes

Ingredients (serves 4)

800g extra-lean beef mince
2 teaspoons beef stock powder
2 teaspoons garlic pepper steak seasoning
1 cup couscous
1 2/3 cups boiling water
olive oil cooking spray
400g can chickpeas, drained, rinsed
1/2 cup mint leaves, chopped
1/4 cup flat-leaf parsley leaves, coarsely chopped
1 lemon, rind finely grated, juiced
1 small red onion, finely chopped
1/2 cup Sunbeam raisins, finely chopped
2 roma tomatoes, finely chopped
1/3 cup fat-free natural yoghurt

Method

Combine mince, stock powder and steak seasoning in a large bowl. Mix well. Roll tablespoons mince into balls.

Place couscous in a large, heatproof bowl. Cover with boiling water. Cover bowl and stand for 3 to 4 minutes or until liquid is absorbed. Stir with a fork to seperate grains.

Heat a large, non-stick frying pan over medium heat. Spray meatballs with oil. Cook, turning often, for 10 to 15 minutes or until browned and cooked through.

Meanwhile, add chickpeas, mint, parsley, lemon rind, 2 tablespoons lemon juice, onion, raisins and tomatoes to couscous. Stir to combine. Season with salt and pepper. Spoon couscous salad into bowls. Top with meatballs and 1 tablespoon yoghurt. Season with pepper. Serve.

Source
Super Food Ideas - November 2006, Page 33
Recipe by Kerrie Butler  

Ravioli with creamy Swiss mushroom and thyme sauce recipe

Photo:Ravioli with creamy Swiss mushroom and thyme sauce recipe

The home of Tasty Food Recipes invites you to try Ravioli with creamy Swiss mushroom and thyme sauce recipe. Enjoy my collection of delicious food recipes and learn how to make Ravioli with creamy Swiss mushroom and thyme sauce.

It is hard to find a good low-fat pasta dish, but this one ticks all the right boxes - tasty, low kilojoule and filling.

Preparation Time
30 minutes

Ingredients (serves 4)
2 tsp olive oil
400g Swiss brown mushrooms,thinly sliced
2 garlic cloves, peeled, thinly sliced
6 sprigs fresh thyme, leaves picked
3 tsp cornflour
500ml (2 cups) reduced-fat milk
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 400g pkt 98 per cent fat-free beef ravioli (The Food Song brand)
6 green shallots, ends trimmed, thinly sliced diagonally

Method
Heat the oil in a large frying pan over medium heat. Add the mushroom, garlic and thyme, and cook, stirring occasionally, for 10 minutes or until mushroom is tender.

Combine cornflour and a little of the milk in a medium bowl. Gradually whisk in the remaining milk and egg until well combined. Season with salt and pepper.

Add the milk mixture to the mushroom mixture and stir over medium heat for 5 minutes or until mixture thickens slightly.

Meanwhile, cook the ravioli in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Return to the pan.

Add two-thirds of the green shallot to the mushroom mixture and stir until combined. Add mushroom mixture to the ravioli and gently toss until just combined. Spoon ravioli among serving bowls. Sprinkle with remaining shallot and serve immediately.

Source
Good Taste - March 2005, Page 107
Recipe by Jan Purser

More Tasty Food Recipes:   

Tabouleh 
Fattoush (Middle Eastern bread salad) 
Cherry and watermelon salad 
Chicken With Red Pepper Aioli and Shaved Fennel Salad 
Chicken with mushroom, leek and bacon stuffing 
Chicken and spinach pilaf 

Vegetable pasties recipe

Photo:Vegetable pasties recipe

The home of Tasty Food Recipes invites you to try Vegetable pasties recipe. Enjoy my collection of delicious food recipes and learn how to make Vegetable pasties.

These classic bakery favourites will never go astray with hungry young 'uns around!

Makes
24

Ingredients
450g sebago potatoes, peeled, chopped
250g broccoli, cut into very small florets
2 teaspoons olive oil
1 medium brown onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, peeled, finely chopped
1 small zucchini, finely chopped
1/2 cup frozen peas
3 teaspoons mild curry powder
6 sheets frozen reduced-fat shortcrust pastry, partially thawed
1 egg, lightly beaten
Tomato sauce, to serve

Method
Cook potato in a saucepan of boiling water for 8 to 10 minutes or until just tender, adding broccoli for last 2 minutes. Drain. Return to pan. Using a fork, roughly mash mixture.

Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add celery, carrot and zucchini. Cook, stirring, for 5 minutes or until carrot starts to brown.

Add potato mixture, peas and curry powder to pan. Stir to combine. Cool.

Preheat oven to 200°C/180°C fan-forced. Grease 3 baking trays. Using an 11cm cutter, cut 4 rounds from each pastry sheet. Spoon 11/2 tablespoons mixture over centre of 1 pastry round. Brush edge with egg. Fold up sides to enclose filling. Press edges to seal and form frills. Stand on 1 prepared tray. Repeat with remaining mixture, pastry rounds and egg. Brush pasties with egg.

Bake, 1 tray at a time, for 20 minutes or until golden. Stand for 5 minutes. Serve with sauce.

Source
Super Food Ideas - July 2010, Page 65
Recipe by Kim Coverdale

Vegetable fried rice recipe

Photo:Vegetable fried rice recipe

The home of Tasty Food Recipes invites you to try Vegetable fried rice recipe. Enjoy my collection of delicious food recipes and learn how to make Vegetable fried rice.

Leftover rice is reinvented in this simple and tasty fried rice dish.

Ingredients (serves 4)
2 teaspoons olive oil
2 green onions, chopped
1 cup chunky frozen vegetables (see note)
2 cups cooked jasmine rice
1 tablespoon soy sauce

Method
Heat oil in a large frying pan over medium-high heat. Add onion and vegetables. Cook, stirring, for 2 to 3 minutes or until onion has softened Add 2 tablespoons cold water. Cook, stirring, for 5 minutes or until vegetables are just tender. Add rice and soy sauce. Cook, stirring, for 2 to 3 minutes or until heated through.

Notes
Vegetable mix contains beans, carrot, broccoli and cauliflower.

Source
Super Food Ideas - November 2009, Page 23
Recipe by Kim Coverdale

Lamb tagine with dates & sweet potatoes recipe

Photo: Lamb tagine with dates & sweet potatoes recipe

The home of Tasty Food Recipes invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb tagine with dates & sweet potatoes.

This is one of those wonderful dishes that improves with keeping.

Easy
Serves 10
Prep 30 mins
Cook 2 hrs
Freezable

Ingredients

6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE

100g blanched almonds , toasted
good handful coriander , roughly chopped

Method

Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze

Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition per serving

646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.  

Moroccan carrot and coriander soup recipe

Photo: Moroccan carrot and coriander soup recipe

The home of Tasty Food Recipes invites you to try Moroccan carrot and coriander soup recipe. Enjoy my collection of delicious food recipes and learn how to make Moroccan carrot and coriander soup.

Add honey to this soup to bring out the sweetness of the carrot and cinnamon.

Preparation Time 10 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

1 tablespoon olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon sweet paprika
4 carrots, peeled, coarsely chopped
400g pumpkin, peeled, seeded
1 litre (4 cups) chicken or vegetable stock
1 tablespoon honey
250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
Coriander leaves, to serve

Method

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minute or until onion softens. Add the coriander, cumin, cinnamon and paprika and cook, stirring, for 1 minute or until aromatic.

Add the carrot, pumpkin and chicken stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until carrot is very tender. Remove from heat.

Transfer carrot mixture to the jug of a blender and blend until smooth. Return to the saucepan and add the honey and two-thirds of the PHILLY. Place over low heat and cook for 2-3 minutes or until heated through. Taste and season with salt and pepper and extra honey, if desired.

Ladle among serving bowls. Dollop with remaining PHILLY and top with coriander leaves to serve.

Source
Taste.com.au - May 2012

Stuffed tomatoes with lamb mince, dill & rice recipe

Photo: Stuffed tomatoes with lamb mince, dill & rice recipe

The home of Tasty Food Recipes invites you to try Stuffed tomatoes with lamb mince, dill & rice recipe. Enjoy my collection of delicious food recipes and learn how to make Stuffed tomatoes with lamb mince, dill & rice.

These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

Easy
Serves 4
Prep 20 mins
Cook time
Cook 45 mins

Ingredients

4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil , plus extra to drizzle
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint

Method

Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices.

Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.

Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

Try

Moussaka-stuffed tomatoes

Place 1 large aubergine on a baking tray, then roast for 30 mins at 200C/180C fan/ gas 6, until tender. Once cool enough to handle, peel and dice the flesh. Follow recipe as above, folding the chopped aubergine into the lamb mix. Spoon a little ready-made béchamel sauce over each tomato before putting the lids on, then bake.

Variations

These improve in flavour if you cook them the day before you want to serve. Add a drop of water and cover with foil when reheating, or simply serve at room temperature. You can vary the filling by adding feta or broad beans, or even omit the meat entirely and replace chicken for vegetable stock for a great veggie meal.

Nutrition per serving

300 kcalories, protein 14g, carbohydrate 21g, fat 19 g, saturated fat 5g, fibre 2g, sugar 8g, salt 0.3 g

Recipe from Good Food magazine, September 2009.