Deliciously flavoured with sun–dried tomatoes, corn and green capsicum, this colourful bread is a wonderful accompaniment for soups, starters, grilled or barbecued poultry or meat, or salads. It is also good cut into squares, split [...]
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Rustic bread and cheese salad
Inspired by the Italian salad called panzanella, this combines crisp, garlic–flavoured bread cubes with sweet, juicy tomatoes and crunchy salad vegetables. Gruyère and parmesan add wonderful flavour as well as vital minerals. Try it [...]
Roasted vegetable baguettines
These Mediterranean–style ‘sandwiches’ are generously filled with chargrilled capsicums, zucchini and red onion, spiked with garlic and rosemary, and topped with a sprinkling of fetta cheese. They are real banquets in baguettes [...]
Roast root vegetables with herbs
Use this recipe as a basic guide for roasting single vegetables, such as potatoes or parsnips, as well as for a superb dish of mixed roots. Serve with roast poultry or meat, but also remember that they are delicious with vegetarian main dishes [...]
Red capsicum vegetable drink
Drinking fresh vegetable and fruit juices is an easy way to add vitamins and minerals to your diet. Vegetables are particularly versatile because they can be used both in sweet drinks and in savoury, even spicy, mixtures for sophisticated [...]
Cauliflower with crispy crumbs
The crispy golden topping in this simple side dish is usually made by frying the breadcrumbs in a generous quantity of butter. This version uses a modest portion of olive oil and fresh herbs to flavour a topping that tastes good with all steamed [...]
Carrot soup with orange
Thickening soup with potato gives a velvety smooth result without adding the fat used in other traditional methods. Served either hot or chilled, this soup is ideal as a dinner–party starter all through the year.
Carrot bread rolls
Just pull apart the rolls or ‘bubbles’ to eat this delicious bread for brunch or as a healthy snack or accompaniment with a meal. The yeast dough is flavoured with a fresh carrot purée, and grated carrots and spring onions add [...]
Broccoli and pearl barley salad
Pearl barley, with its nutty flavour and firm texture, makes an interesting change from rice in grain–based salads, and it blends beautifully with this mixture of vegetables, dried apricots and pepitas. Serve this as a satisfying lunch [...]
Braised baby vegetables
Slowly braising whole baby vegetables preserves and enriches their flavours, and reducing the cooking juices in the final stages of cooking creates a delicious dressing that makes an attractive glaze. These vegetables are perfect with roast [...]
Beef and mushroom stroganoff
This version of the classic dish of quick–fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in [...]
Basil-scented sautéed vegetables
A large non–stick frying pan is ideal for sautéeing, the Western equivalent of stir–frying, based on quick cooking over high heat. This is a terrific method for preserving the colour of vegetables while bringing out their flavour to the full.
Baked pumpkin with red onion and sage
Pumpkin is a versatile and easy–to–cook accompaniment for all sorts of main dishes. There are many types from the pale pear–shaped butternut pumpkin to the large blue–skinned Queensland blue and the popular jap pumpkin. [...]
Celeriac dumplings in tomato broth
Fluffy white dumplings in a light tomato and vegetable broth make a delicious hearty lunch or supper. The soup can be made in advance, and the dumplings can be shaped and chilled to be simmered just before serving.
Chunky vegetable soup
Although this is a hearty soup, laden with vegetables, it has a delicate flavour. Homemade stock is best, but you can use bought stock; if using a cube or powder, do not add additional salt at the beginning of cooking as you may find these [...]
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