These spiced carrot fritters are a great standby alternative to corn fritters for a weekend lunch or to freeze and bring out for weekday lunches. I nearly always have a carrot in the fridge or in the garden to use for this but you could equally make this recipe with grated courgette, beetroot or squash - or a mixture. You can also use red onions, brown onions or even leeks in place of the spring onions depending on what you have. And add a big handful of whatever herbs you have available, … [Read more...]
Vegetable Bubble and Squeak
This recipe is based on the traditional 'bubble and squeak' where all your leftovers are cooked up together to make a tasty meal the next day. I never have that many leftovers of things that would be suitable but this dish is so tasty that it is worth cooking everything especially for it. You can mix up the different ingredients depending on what you have in the fridge or garden at the time. If you are careful when you turn it out from the pan you can create an amazing looking dish that can … [Read more...]
Carrot, Ginger and Orange Soup
Carrots and oranges are full of wonderful antioxidants, vitamins and nutrients - even better if they are fresh from your own garden. Ginger is well known for its digestion-friendly properties. The combination makes this soup a perfect pick-me-up for cold, wet winter days. Approx 500g carrots, peeled and sliced 1 litre chicken stock 1 piece fresh root ginger, peeled 40g butter 2 medium onions, peeled and chopped 2 tsp ground ginger Zest and juice of an orange Salt and … [Read more...]
Carrot, Cucumber and Kelp Noodle Salad with Peanut Miso Dressing
A woman I met at the foodstore was extolling the virtues of kelp noodles and how nutritious they were, and how they make a nice salad with carrots and cucumbers. That was enough for me to give them a go as I had lots of carrots and cucumbers coming on in the garden. So here is the salad I made - the peanut miso dressing is definitely a tasty winner. Julienned Carrot and Cucumber Kelp Noodles (no cooking required) Dressing 1 tbsp miso paste 3 tbsp ground peanuts or peanut … [Read more...]
Roasties with spinach, feta and sundried tomato dip
These delicious roasted vegetables can be served as a meal by themselves. Root vegetables of your choice (e.g. potato, kumara, carrot) Frozen Spinach, Silver beet or Rainbow Chard balls (see Freezing Vegetables) Sundried tomato, cashew and parmesan dip (or any other similar dip) For a variation I sometimes use Basil Pesto Feta, cut into cubes (optional) Prepare root vegetables into fairly small pieces (about 2cm). I use enough to fill the roasting pan in a single layer. … [Read more...]