Innholdsfortegnelse for #49 i taste.com.au Cookbooks

“I’m always looking for new and exciting ways to get more vegies into my family’s diet. And that doesn’t just mean trying to hide them in the bolognaise sauce (although trust me, I’ve done that many times!). Plus, I know my family isn’t the only one that could do with more vegetables on the dinner table. The results from taste.com.au’s recent online Great Australian Health Survey, conducted in association with Freedom Foods, showed that just 7% of you are meeting your daily fruit and veg requirements. So in answer to that we’ve put together this best-ever collection of satisfying and delicious meat-free recipes. This cookbook celebrates vegetables in all their glorious colours and flavours, giving you lots of great ideas for meals that deliver loads of nutritional benefits. There are…

vegie lasagne with zucchini lattice serves 6 | prep 40 mins (+ 10 mins cooling time) | cooking 1 hour 20g butter 1 tbs extra virgin olive oil 1 leek, trimmed, thinly sliced 3 large garlic cloves 110g ( 2 /3 cup) pine nuts 3 bunches English spinach, trimmed, washed, chopped 3 medium zucchini, coarsely grated, plus 3 large zucchini, thinly sliced 1 bunch fresh basil, chopped 500g fresh ricotta 300ml thickened cream 70g (1 cup) finely grated parmesan 1 tsp finely grated lemon rind Pinch of nutmeg 2 eggs, lightly whisked 250ml (1 cup) tomato pasta sauce 200g (2 cups) grated four-cheese mix 9 dried lasagne sheets Mixed baby salad leaves, to serve 1 Preheat the oven to 200°C/180°C fan forced. Lightly grease a 20 x 26cm (base measurement)…

lentil & kale moussaka serves 6 | prep 15 mins | cooking 1 hour 2 tbs olive oil 1 brown onion, finely chopped 1 carrot, peeled, finely chopped 3 garlic cloves, finely chopped 2 dried cloves 400g can diced tomatoes 400g can brown lentils, rinsed, drained 1 /4 cup chopped fresh continental parsley 1 bunch kale, stalks removed, torn, plus baked kale leaves, extra, to serve (see top tip) white sauce 50g butter 40g ( 1 /4 cup) plain flour 625ml (2 1 /2 cups) milk 30g parmesan, finely grated 1 egg, lightly whisked 1 Heat 1 tbs oil in a saucepan over medium-high heat. Add the onion, carrot, garlic and cloves and cook, stirring often, for 2-3 minutes or until the vegetables are soft. Stir in the tomato, lentils,…

pumpkin scroll with minted feta crème serves 6 | prep 20 mins (+ cooling time) | cooking 1 hour 25 mins 750g kent pumpkin, peeled, deseeded, cut into 2cm pieces 2 tbs olive oil 2 green shallots, chopped 2 garlic cloves, crushed 1 /4 cup chopped fresh dill, plus extra sprigs, to serve 50g feta, coarsely grated 1 egg, lightly whisked 2 sheets frozen puff pastry, just thawed 1 /4 tsp caraway seeds minted feta crème 1 cup fresh mint leaves, chopped, plus extra sprigs, to serve 150g feta, coarsely grated 1 tbs olive oil 60ml ( 1 /4 cup) milk 1 Preheat the oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place pumpkin in a single layer on prepared tray. Drizzle with 1 tbs oil.…