Recipes

Raw Vegan Salad

Thanks to Kelly Stubbs for this really tasty salad.

Ingredients
Finely slice red cabbage,
Finely slice fennel bulb
Stir through segments of mandarin
Grated carrot is an optional extra


Method
Toss with a dressing of olive oil, lemon juice and orange juice.   All of this to taste.

 

Carrot Soup

Ingredients
500g carrots – peeled and sliced
2 cups chicken stock
Big dot of butter        1 cup milk
½ cup cream            2 tsp tarragon


Method
Saute carrots in butter.   Add chicken stock and bring to boil.   Simmer gently for 20 minutes.   Blend all,  reheat and add milk, cream and tarragon.   Heat gently, don’t boil or it curdles.
Keep warm and dry

 

Florence Fennel and Apple

Thanks to Jill Dunn for this recipe

Ingredients
1 tablespoon cooking oil
1 tablespoon butter
2 Florence fennel bulbs sliced (reserve some of the leaves as a garnish)
1 small onion chipped
1 large cooking apple peeled and sliced
2 tablespoons water
¼ teaspoon fennel seeds
¼ teaspoon ground coriander


Method
Heat oil and butter in a large frying pan with a lid.   Saute the fennel and onion for 3 minutes.   Add the apple, water, fennel seeds and coriander.   Cover the pan and cook gently until the apples and fennel are tender.
Serve sprinkled with a few chopped fennel leaves.

 

Sweet and Sour Red Cabbage

I experienced this first hand at the home of Roy and Anne Cooper during a recent visit to their home on the Australian Gold Coast. Very tasty!

Ingredients:
¼ cup butter
1 2lb red cabbage thinly sliced
6 tablespoons sugar
2/3 cup balsamic vinegar

Method:
Melt the butter in a large pot over medium heat.   Add cabbage and saute until slightly wilted, about 5 minutes.   Add sugar, toss to coat evenly.   Add vinegar.   Reduce heat to medium-low;  cover, simmer until cabbage is tender, stirring often.  About 30 minutes.   Season to taste with salt and pepper.
Serves 6 – 8

 

Vichyssoise (Leek and Potato Soup)

Thanks to Karla Billington for this recipe.
Vichyssoise is a classic chilled cream soup created by the Ritz-Carlton in New York


Preparation time:  25 minutes
Total cooking time:  15-20 minutes
Serves 4 – 6
60g butter
2 leeks, chopped
2 large potatoes, peeled and chopped
3 cups chicken stock
1 cup milk
Sour cream and chives for serving
Heat butter in a medium pan and cook the leeks until soft.
Add the potato and chicken stock and simmer for 15-20 minutes, or until the potato is tender.  Stir in the milk and season with pepper and salt
Cool, then blend until smooth.  

Vichyssoise is traditionally served well-chilled but if you prefer, return to the pan and reheat gently without boiling.   Whether hot or chilled, spoon sour cream on top and sprinkle with chives to serve.

 
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