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Once you have tried this traditional mashed potato dish you will never have plain mashed potatoes again!!! There are a couple of ways to add the onions to the mash potato, in this recipe I have topped them on top. Alternatively you could sauté the oil and onion in a large frypan until soft then mix through the mashed potato in the pan and...

Vinegar soaked cucumbers are so tasty, this batch should last two days or enough to serve at a dinner party. The longer you leave the cucumbers in the vinegar the better they taste. Don’t skimp on the sea salt! Cucumber Vinegar Salad 2016-10-24 21:17:53 Write a review Save Recipe Print ...

    Brussels sprouts and bacon go really really well together. Please comment if I have made you a Brussels sprouts fan after making this recipe. Thanks to Nicole at Paleo_nic for introducing me to sumac and your inspiration for this recipe. Brussels and Bacon 2016-06-21 21:13:20 Write a review Save Recipe Print ...

  Have you ever though to try this with the sometimes tough silverbeet (spinach) stems? I grew up with my father enjoying these coated in flour and fried. They really taste quite nice with a crispy texture. You could add any kind of spice to the coating. Silverbeet stems, depending on how old they are if they are tough try to strip the stringy bits off first,...

  When I was growing up nearly every dinner and weekend lunch included a nice bowl of Italian salad using fresh ingredients from my fathers garden. This salad was very popular with my school friends, one of them used to eat it before anything else, which my farther thought was very strange as in his opinion salad is for eating at the end of dinner or along side...

If a vegetarian side is what you are looking for, then these will hit the spot quite nicely.   Aubergine Fritters 2015-06-18 19:05:24 Serves 8 Write a review Save Recipe Print Cook Time 25 min Cook Time 25 min Ingredients 500g (1.1 lbs) of sliced...

If you haven’t tried this recipe please give it a go. Its just a simple side that is delicious and the capsicums are cooked in just the right amount of heat to release a sweet taste. I used banana capsicums for this recipe, if you were to use the larger capsicums you could roast them over an open flame turning with tongs until all sides were roasted.   ...