o frabjous day!

Category: Vegetables

  • 50 new recipes

    I decided not to make resolutions for the new year, and instead decided on a few projects (from small to somewhat ambitious) that I would try and complete in the next twelve months. One of those was making 50 new recipes, with the goal of making different things to my usual recipes – not just…

  • Carrot spread

    This is a deliciously sweet lemony spread – perfect as a dip, or spread on bread, or dumped on pasta or a salad. Adapted from here. Chop up 3 or 4 large carrots, and boil or steam them until soft. Chuck them into a food processor, and add a can of chickpeas, the juice of…

  • Carrot & Fennel Salad with Ranch Dressing

    This was my first time cooking with fennel, and I had a couple of bad moments while slicing the fennel bulb and experiencing the subsequent strong smell of aniseed. I’m the sort of person who picks the black jelly beans out of the bag (Husband loves black jelly beans, that’s why we’re married). However, I…

  • Cauliflower Soup

    This is a lovely creamy soup with a beautifully smooth rich texture and sweet flavour, and very quick to make. It’s a recipe from the August 2007 issue of delicious magazine, which I altered slightly to make it a little lower in fat. It didn’t detract from the creaminess of the soup – in fact,…

  • Roast Tomato Soup

    This soup is so gorgeous – tangy, chunky tomatoey goodness.  And it barely warrants being called a recipe. Take about 1.5 kilos of very ripe tomatoes.  Cut them in half or quarters, depending on the size, and spread out on a baking tray.  Drizzle with olive oil, and sprinkle over salt.  Roughly chop two onions…

  • Bean & Baby Spinach Salad

    I adapted this recipe from a Valli Little recipe in the September 2007 edition of delicious magazine. It’s a lovely tangy salad, with a gorgeous dressing. The original has lots of mint in it as the main leafy substance, while I used very little – I think it could have used a bit more, but…

  • Roast Pumpkin

    Roast pumpkin is one of my favourite foods – either on its own, accompanying a roast or a platter of other vegies, or as a versatile ingredient in a variety of recipes.  I leave the skin on, and bake it for a long time, so that it becomes soft and edible.  I use it on pizza, combined…

  • Imam Bayildi

    It’s a pity that I can’t photograph cooked eggplant and make it look pretty, because this is one gorgeous tasting dish. I’ve always wanted to try imam bayildi – that description of the imam fainting when he ate it made it sound pretty fabulous. And so it is, probably because of all the oil –…

  • Ratatouille

    This was a nice freestyle ratatouille I cooked up for a springtime lunch out on the verandah. The local fruit & veg shop had bags of nice fresh zucchini on special for a couple of dollars, and bright firm eggplants on their shelves – ratatouille was the first dish I thought of. Chop up one…

  • Carrot & Shallot Soup

    When I make soup, I generally make them as chunky and thick as possible, so this attempt to make a clear, fragrant soup was quite new to me. I began by gently frying finely chopped shallots with a little bit of olive oil in a large saucepan. I added two finely sliced garlic cloves, salt…