Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “zucchini”

Curried Vegetable Strudel

We love our vegies and are always thinking of clever ways to incorporate more into our diet.  If you have some bought pastry, some curry paste and a load of vegetables in your fridge then this recipe is ideal.  Spicy, creamy, curry filling in crisp golden pastry – it doesn’t get much better than that!  I use Korma paste as it is milder so won’t overpower the taste of the other ingredients…

I used what I had at hand but you can include any vegetables you have just cook for a bit longer if you are using carrots or any other hard root vegetables.

This curry can also just be served over rice or made into a pie – very versatile…  This amount makes about three strudels…

Simon shaped the pastry into perfect rectangles...

Simon shaped the pastry into perfect rectangles…

Lovely crispy pastry encasing a creamy curry filling...

Lovely crispy pastry encasing a creamy curry filling…

Ingredients:
1 tablespoon of olive oil

2 tablespoons of Korma Paste

1 400g tin of coconut cream

1 leek finely sliced

1 parsnip chopped into small even size cubes

2 medium potatoes chopped into small even size cubes

1 zucchini roughly chopped

450g sliced mushrooms

1 bag of baby spinach

1 teaspoon sugar

Salt & pepper to taste

2 tablespoons of Greek yoghurt or sour cream

2 teaspoons of cornflour

Sheets of pre-packaged puff pastry

1 beaten egg

Chilli flakes for garnishing

 

Method:

Heat the oil and gently fry the leek until softened

Add in the parsnip and potato and fry for a few minutes

Add in the Korma paste and combine well

Add in all the other vegetables and stir well

Pour in the coconut cream and gently bring to the boil

Simmer uncovered for about 1 hour or until the potato and parsnip are cooked though depending on how large your pieces are

Mix the yoghurt and cornflour together and add to the curry

Stir constantly until the mixture has thickened

Add in the sugar and season to taste

Allow curry to cool

Place a square of thawed puff pastry on a flat surface and spoon a generous amount along the middle as if making sausage rolls

Brush the rims with beaten egg and fold over to form a rectangle

Press firmly together and using a fork, make a frill around the rectangle to seal the pastry

Poke a few air-holes in the top and glaze with beaten egg

Sprinkle some chilli flakes on top and bake in a 200c fan-forced oven for around 30 minutes or until golden brown and cooked though

 

Bon Appetit!   🙂

Italian Style Sausages & Vegetables

I love a good one pot meal. If I can throw everything into one big pan and come back 30 minutes later I am a happy cook indeed.  This scrumptious meal is the brainchild of my Italian friend Linda and makes a regular appearance on her dinner menu as it is so easy and can be adapted to just about any vegetables you have at hand.  The only rule is no tomatoes which I think gives it such a unique flavour. It’s not a pretty dish but it is extremely tasty…

Buy the best sausages you can afford and you will never eat them any other way… Serve with some lovely garlic bread to soak up the juices or, as Linda’s family do, stuff it into fresh bread rolls and devour immediately…

 

Sausages & VegetablesIngredients:

1 tablespoon olive oil

1 clove of garlic grated

1 brown or red onion finely chopped

4 large Italian sausages

1 red capsicum

1 yellow capsicum

2 zucchini

2 potatoes

1 punnet mushrooms

1 cup baby spinach leaves

1 tablespoon shredded fresh basil

1 tablespoon of balsamic vinegar

Salt & pepper to taste

Method:

Heat the olive oil in a large non-stick pan

Fry the onions and garlic for a few minutes until soft

In the meantime slice the raw sausages into generous bite size pieces and add to onion mixture

Peel potatoes and cut into cubes then throw in to the pan

Slice the peppers into even size pieces and add them to the pan

Cut the zucchini into generous chunks and also add to the pan

Keep frying at a fairly high heat to ensure everything is mixed thoroughly

Add in the mushrooms, spinach and basil and mix well.

Turn down the heat and put a lid on to steam the ingredients for around 30 minutes or until the potatoes are cooked

A natural sauce will have formed from the moisture in the zucchini so the heat can be turned back up to fry off the moisture and caramelise the vegetables a little.

Add in the balsamic vinegar and season to taste with plenty of salt & pepper

Serve piping hot with garlic bread

 

Bon Appetit!   🙂

Golden Cheesy Baked Vegetables

I recently saw a photo of a vegetable bake on a website and thought it looked so pretty I just had to make something similar.  The contrast in colours is lovely and the combination of vegetables is very tasty.

I found I had to stack the vegetables in halves as my tray was quite shallow but if you have a deeper tray stack them in rounds – it’s fiddly but worth the end result.

This is terrific as a side dish or just pile it onto toasted sourdough bread with a green salad for lunch…

Prior to going into the oven

Prior to going into the oven

Golden and bubbly read to eat...

Golden and bubbly read to eat…

Ingredients:

2 large onions, sliced

2 tomatoes, sliced

1 zucchini, sliced

1 small long eggplant, sliced

salt and pepper to taste

3 tablespoons olive oil

Pizza cheese or grated cheese, grated

100 grams fetta cheese crumbled

2 sprigs fresh thyme (optional)

Method:

Preheat the oven to 180oC.

Arrange onions, tomatoes, zucchini and eggplant alternately in a baking dish.

Season with salt and pepper.

Sprinkle olive oil over the vegetables.

Cover the baking dish with aluminium foil and bake for 35 -40 minutes

Take out the baking dish from oven, remove aluminium foil and sprinkle the top with grated and crumbled cheeses.

Place under the griller for about 5 minutes until the top is golden and bubbling

 

Bon Appetit!  🙂

Linguine with Smoked Chicken, Zucchini, Mushrooms & Pesto

Already cooked in a little vacuum sealed packet smoked chicken is a terrific food to keep in the fridge – we put it on pizza, toss it through pasta and add it to creamy risotto.

This recipe is a lovely combination of flavours and only takes minutes to make.  Vegetarians can omit the chicken and add more mushrooms & zucchini.

The amounts below will feed 4 people…   Enjoy!

Linguine with Smoked Chicke Zucchini and Mushroom

Ingredients:

400g dried linguine pasta

Olive oil

1 smoked chicken breast fillet, thinly sliced

2 zucchini, trimmed, thinly sliced diagonally

2 garlic cloves, crushed

½ cup mushrooms finely sliced

3 generous tablespoons bought basil pesto

½ cup fresh basil leaves, coarsely torn

Good handful of coarsely grated parmesan

Method:

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.

Drain and return to the pan.

Meanwhile, heat a large non-stick frying pan over medium-high heat.

Gently heat the olive oil and add the zucchini and garlic, and cook, stirring occasionally, until the zucchini is tender.

Add the mushrooms and cook for a further few minutes

Add the chicken and cook for a couple of minutes to heat through.

Add the pesto and basil leaves to the chicken, zucchini and mushroom mixture and combine gently

Add the drained pasta and toss to combine all ingredients

Serve piping hot and top with the parmesan to serve

 

Bon Appetit!  🙂

Best Thai Green Curry

Thai green curry is one of my favourite flavours and I have recently been put onto the best way to cook it.

A colleague of Simon’s has a Thai wife and she is a wonderful cook. She recommended a brand of Thai paste called Mae Ploy.  They do green, yellow and red and we have tried them all.  They are the most authentic flavours we have yet discovered and I thoroughly recommend you try them.  The paste is in a plastic bag inside the tub and it keeps for months and is readily available from most Asian grocery stores.

I always make a huge amount of these curries as they freeze well and we always have a few boxes of curry on a bed of rice stowed away for work lunches and dinners at any given time…

The other tip we received from our Thai friend was to always use coconut cream not milk.  The cream doesn’t seem to split as easily as the coconut milk and it really does give a deeper, creamier texture to the dish

Thai Green Curry

Served simply with steamed rice and a piece of roti bread to mop up the delicious sauce, this is the easiest curry you will ever make!  Plus it’s a great way to hide vegetables from little and big kids!

Thai Green Curry 1

 

Ingredients:

I tablespoon olive oil

3 tablespoons green curry paste

1 kg chicken thighs

2 tins of coconut cream (I used Siam Kitchen 560ml cans)

3 zucchini evenly chopped

2 green capsicums evenly chopped

Good handful of fresh green beans topped & tailed

8 baby potatoes cut in half

2 tablespoons of fish sauce

1 tablespoon of sugar

Bunch of coriander roughly chopped

Extra coriander for garnish

 

Method:

In a large heavy based pot heat the oil and gently fry the curry paste for a few minutes

Chop the chicken into large even sized pieces – I usually cut each thigh into four

Pour the coconut cream into the pot and stir thoroughly

Tip in the chicken and chopped vegetables (except coriander)

Stir thoroughly and gently bring to the boil

Simmer for about an hour until the vegetables and chicken are cooked through

Don’t boil too hard as the sauce will split

When ready add the fish sauce, sugar and fresh coriander

Serve with steamed rice and garnish with extra coriander

 

Bon Appetit! 🙂

Zucchini, Pea and Haloumi Fritters

These wonderful fritters are so easy to make and they taste divine. Just try stopping at one!
You can be fairly casual about the quantities here and can change the herbs to suit what you have. I have also used dill instead of mint.

These are delicious served with Smoked Salmon and sour cream and lemon wedges.

Zucchini, Pea & Haloumi Fritters with Smoked Salmon & Sour Cream

Ingredients:
20g butter
2 zucchini, trimmed and finely chopped
1 cup (150g) frozen peas
1/2 cup (75g) plain flour
1 egg, lightly whisked
1/3 cup (80ml) milk
250g packet of haloumi, finely chopped
3 spring onions, trimmed, thinly sliced
2 tbs finely chopped mint
Olive oil to shallow fry
additional finely sliced Spring oinions to serve
Sour Cream or Greek Yoghurt to serve
Lemon wedges, to serve

Method:
Melt the butter in a medium frying pan over high heat.
Add the zucchini and cook, stirring, for 2 minutes or until just tender.
Add the peas and cook for a further 1 minute or until heated through.
Remove from heat and set aside to cool slightly.
Place the flour in a large bowl.
Add the egg and milk and stir until well combined and smooth.
Add the zucchini mixture, haloumi, spring onions and mint and stir to combine.
Season with salt and pepper.
Heat oil in a large non-stick frying pan over medium heat.
Spoon three large sponfuls of mixture around the pan, allowing room for spreading.
Cook for 2 minutes or until fritters are golden.
Use a spatula to turn. Cook for a further 1 minute or until cooked through.
Transfer to a plate lined with paper towel. Repeat in batches with remaining mixture.
Place the fritters on serving plates.
Sprinkle with finely sliced spring onions.
Serve immediately with sour cream and lemon wedges, if desired.

Bon Appetit! 🙂

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