Showing posts with label parsley. Show all posts
Showing posts with label parsley. Show all posts

Thursday, May 24, 2012

Pumpkin filled with bacon, vegetables and toasted pine nuts


Pumpkin filled with bacon, vegetables & toasted pine nuts
Absolutely delicious... I was a little spoilt by my youngest daughter on a recent visit to Melbourne... this is an adaptation of  a recipe given to her... thanks to all  involved in my lovely dinner... Jaye, Tim and anyone else that might have played a part... feel free to add your own adaptations with what ever is in your refrigerators.
  •  
  • Bake a half butter-nut pumpkin until softened and cooked through... scoop out the flesh and add to the following. 
  • Pan fry with a little garlic some chopped bacon, diced onion and maple syrup. When this is nicely golden and cooked add chunky diced zucchini, chunky diced mushrooms and chopped parsley and fry until all the veggies have cooked through and then combine with the precooked pumpkin and a couple of tablespoons of lightly toasted pine nuts.
  • Into the base of the scooped our pumpkin shell layer crumbled feta cheese, vegetable and pine nut mix and grated tasty cheese until the shell has been filled topping with grated cheese and chopped parsley.
  • Heat through in the oven until warmed and golden on top... delicious.
 
Vegetable and bacon stuffed pumpkin layered with grated cheese and crumbled feta ready for browning and warming through...



Monday, April 23, 2012

Cream of Mushroom Soup with Parsley

Cream of Mushroom Soup with Parsley
This home made soup can be made from scratch and served in about 20 minutes ...
Delicious and nutritious ... If you love mushroom you will love this...
  • In a saucepan melt a large knob of butter and gently fry off until golden either a couple of spring onions, some diced shallots or maybe half a sweet red onion finely chopped.
  • Then add 500grams of sliced mushrooms and sauté for a few minutes until they have softened and  then stir in about a tablespoon of flour and cook this for a further 2 minutes.
  • Gradually blend in 1.5 litres of nice stock of your choice... I have used vegetable because I wanted a vegetarian dish however either chicken or beef would be great... season carefully with salt depending on the stock you have used, fresh cracked black pepper and I have added a large handful of chopped parsley as I love and use fresh herbs in everything I create... it may change the colour of the soup slightly green but a very yummy and nutritious choice.
  • Finally remove from the heat and add 30ml of cream which has been blended with an egg yolk and the juice of 1/2 a lemon and serve.



Monday, February 27, 2012

Blini with creamed cheese and chive dressing

Blini with creamed cheese and chive dressing
These fritter type pancakes made with potato are delicious. Give them a try sometime maybe even tea tonight.

  • Boil, drain and mash 2 potatoes ... set aside to cool.
  • Pan fry 1/2 an onion and also let cool.
  • When all cool mix together with salt & pepper, a handful of chopped parsley, 200ml cream, the yolk of an egg and the whisked egg white...
  • Pan fry in vegetable oil 10cm fritters until golden brown on both sides.
Serve topped with a cream cheese and chive dressing (thinned with a little cream if necessary)and any thing else you desire. My choice for tonight is char grilled zucchini ribbons,chives and a drizzle of olive oil.


Other toppings could be *thin cucumber ribbons * a simple rocket salad dressed with oil and balsamic *thinly sliced smoked salmon.

Monday, February 20, 2012

Zucchini & Cheesy Polenta Lasagne

Zucchini & Cheesy Polenta Lasagne


Simple with a little prep... 



  • Make up a quick tomato sauce by soft frying garlic, onions, coriander stalks and I added sliced fresh mushrooms..Here is where you can be creative with veggie choice or even chilli if you fancy some spice in your life.
  • Add a tin of crushed tomatoes, 1/2 tin water and a squeeze of tomato paste and lots of roughly chopped fresh herbs. I used tonight Italian parsley, basil and coriander.
  • Salt,  cracked pepper, a tsp of sugar and a dash of balsamic vinegar (these additions to any tomato base are in mine and my dad's opinion vital to a balanced sauce. Cook this down to a rich thick consistency. While this is happening make your cheesy polenta by
  • Bringing to the boil 4 cups of water with some vegetable stock powder in it for added flavour. Whisk in 1 cup of polenta and whisk until thick. Remove from the heat stir in some freshly grated parmesan cheese and let it cool for a few minutes. In the meantime grate a couple of zucchini and some tasty cheese.
  • Layer together in a deep casserole dish or similar starting with a polenta layer on the base, tomato sauce, grated zucchini then grated cheese ending with cheese on top.
  • Bake in a mod 180 oven until the top is golden brown and serve on its own or with side salad/veg...this can be a complete meal depending on your variations.