Entrée, dips & Finger foods

 

Salads

 

Mains

 

Desserts

 


 

Cabbage Soup

 

Ingredients

2 onions, thinly sliced

Veg or beef stock (700ml)

1/2 green cabbage, coarsely chopped

2 carrots, sliced

2 medium potatoes, peeled & cubed

1 stalk celery sliced

2 tomatoes, chopped

2 Sprigs of fresh parsley, chopped finely

1 clove of garlic. chopped

Salt and pepper to taste

 

Method

 


 

Mango Salsa

 

Ingredients

1 mango: cubed to around 1cm

100gm capsicum: diced

20gm coriander: finely chopped

2 tablespoons olive oil

1 tablespoon pineapple juice

Lemon / lime juice to taste

Salt / pepper to taste.

 

Method

 

Serving suggestion

As a topping / side to grilled fish, chicken or meat

With your favourite bread or crackers

 

Variations

Use paw paw instead of mango.

Add some finely chopped chilli to create a spicy mango salsa.

 


 

Silverbeet and feta rolls

Ingredients

1 bunch silverbeet

125ml (1/2 cup) olive oil

3 stems spring onion finely chopped

3 cloves garlic – crushed.

200gm ricotta

200gm fetta – crumbled

10 sheets filo pastry

Butter, salt and pepper

 

Method

 

Suggestions

Uncooked rolls can be wrapped in plastic and stored in the freezer for up to 3 months.

 

Variations

Add finely sliced mushroom to the pan with the garlic and spring onion to make Silverbeet, mushroom and feta rolls.

 


 

Celery, Fennel and Parsley Salad

 

Easy to make.

Ingredients

3 stalks of celery with leaves

2 medium fennel bulbs, cored and thinly sliced.

1 cup of fresh parsley leaves chopped coarsley

1/3 cup black olives, sliced or whole

1/4 cup lemon rind, grated.

Vinaigrette, salt and pepper to taste

 

Method

 

Suggested Variations

For a meat variation, add thinly sliced cooked lamb.

Add sliced capsicum.

 


 

Cos and Celery Salad

Ingredients

1 cos lettuce, roughly chopped

5 medium stalks of celery. Sliced diagonally.

1 cup chopped pecans.

1/3 cup olive oil

1/4 cup lemon juice

2 teaspoon of sugar.

 

Dressing

 

Method

 

Suggested Variations

Add shaved parmesan or grated cheese after serving.

Add sliced capsicum.

For a meat variation, add diced ham or sliced cooked chicken.

 


 

Cabbage and Veg in cheese sauce.

Ingredients

3 carrots, thinly sliced

1 capsicum, thinly sliced

3 squash, thinly sliced

salt and pepper to taste

1/4 cup butter, divided

1 medium head cabbage, washed and chopped

2 tablespoons flour

1 cup milk

2 tablespoons mustard

1/2 cup grated cheese

 

Method

 

Serve while hot.
 


 

Hot vegetable stir fry

 

Easy to make.

Ingredients

3 cups of sliced vegetables using your favourites from; capsicum, spring onion, onion, beans (green or yellow), snow peas, asparagus, boc choy, carrots, zucchini, cabbage, cauliflower and broccoli.

Finely chopped ginger (1 tsp)

Finely chopped garlic (1 tsp)

Corn starch or flour

Soy sauce

Vinegar

Red chilli powder

Chilli sauce

Vegetable stock or water

Oil (1/4 cup)

Salt to taste

 

Sauce

 

Method

 

Suggested Variations

Add sliced beef, lamb, pork or chicken for a meat stir fry.

Substitute the sauce mix for a satay, honey soy, oyster or black bean.

 


 

Mushroom, Rocket & Walnut Fettuccine

 

Serves 4
Preparation time: 15 minutes

 

Ingredients

400gm mushrooms
1 lemon
80g walnuts
250g fettuccine
200g rocket leaves
Olive oil to serve
Fresh parmesan cheese to serve

 

Method

 


 

Zucchini, Sweet Potato and Fetta Frittata.

Ingredients

700gm Sweet Potato: peeled and cut into cubes

400gm roma tomato: quartered lengthway

1 brown onion: chopped

300gm Zucchini: chopped

1/2 cup torn basil leaves

50gm spinach or rocket leaves

6 eggs: beaten

125gm fetta: crumbled

olive oil

balsamic vinegar

Salt & Pepper to taste

 

Method

 

Suggested Variations

Replace the 700gm sweet potato for a mix of sweet potato, pumpkin, carrot onion, eggplant, squash and capsicum.

 


 

Banana and cinnamon muffins

 

Ingredients

2 cups self raising flour

¾ cup sugar

1 cup yoghurt

2 eggs

1 tsp grated lemon rind

1/3 cup oil

1 cup over-ripe banana

1 tsp cinnamon

 

Method

 

Suggested Variations

Banana pieces can be replaced with a punnet of your favourite berries.

Add roughly chopped pieces of dark, milk or white chocolate.

 


 

Lemon Meringue Pie

 

Ingredients

Pastry
70g self-raising flour
130g plain flour
30g caster sugar
120g butter
1 egg

 

Lemon Filling
56g (4 tablespoons) corn flour
170g (3/4 cup) caster sugar
190ml (3/4 cup) lemon juice
250ml (1 cup) water
60g butter
3 large egg yolks

 

Meringue
3 large egg whites
165g (3/4 cup) caster sugar

 

Method

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