Veggie Recipes


2 large cucumbers
1 tin tuna in oil, shredded
1 red pepper
250g soft white cheese
dash of Worcestershire sauce
1 Tbsp tomato sauce
1 - 2 drops tabasco sauce
2 black olives
salt & freshly ground black pepper

1. Cut the cucumbers into 4 - 5 cm lengths and score the skin with a fork to decorate
2. Hollow out the cucumbers, being careful not to go right through and leaving a base
3. Sprinkle with salt inside, and leave upside down on a cloth to sweat for 10 minutes
4. Make the stuffing by placing the red pepper under the grill for a few minutes, turning to grill all over
5. When well grilled, take out and wrap in a moistened paper towel for 5 minutes
6. Scrape the skin off, seed the pepper and cut into small dice
7. In a food processor, mix the pepper, keeping a few pieces for decoration, the grated cheese, tuna, a dash of Worcestershire sauce, a Tbsp tomato sauce, salt, pepper and 1 or 2 drops of tabasco sauce
8. Mix well and leave to chill
9. Turn the cucumber sections over and rinse to remove the salt
10. Fill each cucumber section with filling and decorate each one with red pepper dices and diced black olives

5 large potatoes
150g cream cheese
3 egg yolks
1 + 1 Tbsp cream
salt, pepper
sprinkle of nutmeg
1 whole egg
1 tsp water for the egg

1. Bake the whole potatoes in the oven (or microwave)
2. When cooked, cut them in half lengthways and remove all the pulp
3. Mash the hot pulp with the cream cheese, egg yolks and 1 Tbsp cream until smooth and creamy, adding the other Tbsp of cream if too stiff
4. Because of the saltiness of the cheese, taste first, then add salt, pepper and nutmeg
5. Fill the potato shells with the mixture and brush the tops with an egg, beaten with 1 tsp water
6. Put potatoes into a very hot over 240C for a few moments to heat through
7. When heated through, they will have puffed up and begin to brown
8. Serve immediately before they collapse

2 red peppers
2 green peppers
6 dsp olive oil
2 dsp white wine vinegar
2 tsp paprika
4 spring onions
100g parmesan cheese, shaved

1. Grill the peppers in the oven for a few minutes, then wrap them in tin foil to make it easier to peel them
2. Carefully peel them and cut in half, take out the seeds, then chop 2 halves into thin strips, keeping the other 6 halves to fill
3. Put 5 dsp olive oil, vinegar and paprika in a bowl and mix with a fork or whisk
4. Fill the pepper halves with the pepper strips, pour marinade into each, cover with foil and leave for 24 hours in the refrigerator
5. Strain the peppers
6. Arrange the pepper halves in a serving dish, add the marinated strips, sprinkle with chopped spring onion, parmesan shavings and a trickle of the remaining oil

52 kg carrots
1/3 cup butter
1/3 cup thick cream
salt & freshly ground black pepper

1. Clean the carrots with a potato peeler, trying to keep them all the same size for presentation
2. Put the carrots in a saucepan, add enough water to just cover them, butter, salt and pepper
3. Cook, uncovered over a brisk heat until the water evaporates, and only the butter remains, then they should be cooked
4. Add the cream and cook slowly over a very low heat for a minute or two to coat the carrots well
5. When serving sprinkle with chopped parsley

1 bunch chives
1 knob butter
sprinkle of nutmeg
6 large potatoes
100g parma ham
80g mascarpone cheese

1. Wash the potatoes and steam, bake or microwave them until cooked
2. Finely chop the parma ham and chives
3. When cooked potatoes have cooled, cut off a 1cm thick slice lengthways
4. Hollow out the potatoes, leaving about 1cm thickness all round
5. Mash the potato pulp, and add the mascarpone, ham and chives
6. Season with salt, pepper and nutmeg
7. Fill each potato shell with the mixture and top with small knobs of butter
8. Bake at 150C for 10 minutes to warm through

750g carrots
3 whole eggs
3 egg yolks
1 cups thick cream
2 - 3 Tbsp chopped chervil or chives
cup sugar
salt and pepper

1. Preheat the oven to 130C
2. Peel the carrots and cut them into small dice
3. Put the carrots in a large saucepan with the sugar, salt and pepper and enough water to just cover them, bring to the boil, then simmer for 20min. - drain
4. In a mixing bowl, whisk together the eggs, egg yolks, cream, chives, salt & pepper
5. Divide the cooked carrots into 6 individual tartlet pans and pour over the egg mixture
6. Bake for 40 minutes, until golden
7. Serve on a bed of lettuce

15ml butter or margarine
1 cups pearl onions, peeled
1 cups frozen peas
25ml butter or margarine
20ml flour
1ml salt
1ml grated lemon peel
ml dried tarragon leaves
pinch of white pepper
1 cup creamy milk, or half milk, half cream

1. Place 15ml butter into a 1.5lt casserole
2. Microwave on high for 45 seconds - 1 minute, or until melted
3. Add onions, cover, and microwave on high for 3 - 5 minutes, or until tender, stirring once
4. Stir in the peas and set aside
5. For the sauce, place 25ml butter in a 1 litre jug and melt on high for 45 seconds
6. Stir in the remaining ingredients, except milk, which must be blended in gently
7. Microwave on high for 3 - 4 minutes, or until mixture thickens and bubbles, stirring twice
8. Pour the sauce over the peas and onions and microwave on high for 2 - 3 minutes until hot

1 pkt frozen pastry
2 tsp sugar
1 tsp ground cinnamon
1 Tbsp milk
red and green candied cherries
450ml pumpkin, cooked and mashed
1 can, 390ml, condensed milk
2 eggs
1 Tbsp grated orange peel
tsp ground nutmeg

1. Defrost pastry, and ease into a 23cm pie plate, fluting edges and keeping offcuts for decoration
2. Combine sugar and tsp cinnamon in a small bowl
3. Brush the edges of the pie crust with a little milk and sprinkle about tsp of the sugar mixture around the edges of the pie
4. Bake at 220C for 8 - 10 minutes until slightly browned, allow to cool
5. On a baking sheet use the remaining pastry to form a bow for decoration by cutting 4 strips of 20 x 2 cm long, using 2 strips to make a cross and the other 2 strips to form a bow in the centre of the cross
6. Squeeze the bow gently in the middle and brush with milk. Sprinkle with the remaining sugar and decorate with red and green cherries. Bake at 220C for 6 - 8 minutes until brown, allow to cool
7. Combine the remaining 1 tsp of cinnamon with the rest of the ingredients in a medium mixing bowl
8. Beat at low speed with an electric mixer until smooth
9. Microwave on high for 4 - 5 minutes or until very hot and starting to set. stirring once or twice
10. Pour into the prepared pie crust and place on a saucer in the microwave
11. Cook on 50% (medium) power for 15 - 21 minutes, or until centre is set, rotating 3 - 4 times if you have no turntable
12. Using a spatula, carefully loosen bow from baking sheet and place on top of pie for decoration, allow to cool
13. Serve with freshly whipped cream

1kg sweet potatoes, cooked
cup apricot juice
2 eggs
2 Tbsp honey
2 Tbsp dry sherry
tsp salt
tsp ground nutmeg
cup chopped pecans

1. In a large mixing bowl, combine all the ingredients, except pecans and beat until light and fluffy
2. Spread the mixture in 25cm pie plate and sprinkle evenly with pecans
3. Cover with wax paper and microwave on high for 4 minutes, then on 50% or medium for 9 - 15 minutes, until centre is set

4 cups fresh broccoli flowerets
4 cups cauliflowerets
2 Tbsp water
6 thin strips red pepper
3 Tbsp butter or margarine
2 tsp lemon juice
tsp salt
zest of 1 lemon
lemon slices

1. Combine broccoli, cauliflower and water in a 2 litre casserole, cover and microwave on high for 5 - 9 minutes, until very hot and bright, stirring once
2. Rinse with cold water and drain
3. Arrange the red pepper up the sides of a 1.5lt deep mixing bowl
4. Arrange broccoli and cauliflower over red pepper, pressing floweret ends towards the centre of the bowl. Alternate rows of broccoli and cauliflower for effect, set aside
5. Place butter, lemon juice and salt in a 1 cup measure and microwave on high for 1 minute until butter melts
6. Pour butter evenly over vegetables, cover with cling wrap and microwave on high for 8 minutes
7. Place serving plate over the top of the bowl and invert
8. Sprinkle with lemon zest and garnish with lemon slices

1kg medium sized courgettes
1 lt water
4 Tbsp olive oil
1 tsp coriander seeds
1 tsp cumin seeds
15 black peppercorns
2 cloves garlic
1 lemon
1 small onion
2 Tbsp chopped, mixed herbs (fresh, if possible)

1. Wash the courgettes and peel then lengthways, leaving strips of skin for effect
2. Cut them into quarters, again lengthways, discarding any loose seeds
3. Slice into pieces 3 - 4 cm long
4. Add the oil, coriander, cumin, peppercorns and whole peeled cloves of garlic to 1 litre of water and bring to the boil
5. Add the courgettes, making sure that there is enough water to keep them covered
6. Simmer for 25 minutes, until firm
7. Using a slotted spoon, remove the courgettes and place in serving dish
8. Boil the water vigorously, reducing the cooking liquid until about teacupful remains
9. Remove from the heat and immediately add the juice of 1 lemon , chopped onion and mixed herbs
10. Salt to taste and pour the mixture over the courgettes
11. Leave to cool before serving

500g button mushrooms
1 egg
2 tsp mustard
1 cup peanut oil
3 Tbsp vinegar
salt, pepper
2 Tbsp oil
3 lemons

1. Rinse the mushrooms and soak in the juice of the 3 lemons
2. Make a mayonnaise with the egg yolk, mustard, 1 Tbsp vinegar, peanut oil, salt and pepper, beating well
3. Drain the mushrooms, and cut into thin slices into a salad bowl
4. Moisten the mushrooms with the 2 Tbsp of oil and combine well
5. Thin the mayonnaise with 2 Tbsp vinegar if necessary
6. Add to the mushroom and combine
7. Place on a serving dish, and sprinkle with herbs

500g Carrots
125ml Orange Juice
60ml Olive Oil or Butter
5ml Grated Root Ginger
3ml Salt
3ml Sugar
Chopped Mint

1. Scrape and trim carrots and put into a ovenproof casserole dish
2. Add orange juice, oil, ginger, salt and sugar
3. Cover and bake at 180C for 45 minutes or until tender
4. Serve hot, or chilled, sprinkled generously with chopped mint
15ml Butter or Margarine
375ml Peeled Baby Onions
375ml Frozen Peas
25ml Butter or Margarine
20ml Flour
1ml Salt
1ml Grated Lemon Peel
1/2ml Dried Tarragon Leaves
Pinch White Pepper
250ml Cream

1. Place 15ml Butter in a 1.5L casserole dish
2. Microwave on high for 45 seconds till melted
3. Add onions and cook on high for 5 minutes till tender stirring once
4. Add peas
5. For sauce, place butter in a 1L jug and microwave on high for 45 seconds till melted
6. Stir in all the remaining sauce ingredients, except the cream
7. Blend in the cream and microwave on high for 3 - 4 minutes until the sauce thickens and bubbles, stirring occasionally
8. Pour sauce over the onions and peas and stir to blend
9. Microwave on high for 1 - 2 minutes until hot
1.2 kg Large Potatoes
3 Tsp Olive Oil
2 Cloves Garlic, Finely Chopped
2 Tsp Chopped Fresh Rosemary
Freshly Ground Black Pepper

1. Peel the potatoes and cut them into chunks (3 x 3 cm) and pat dry
2. In a bowl mix together the oil, garlic, salt, pepper, and half the rosemary
3. Place potatoes in a roasting pan and drizzle with the seasoned oil
4. Stir to coat, and sprinkle over the remaining rosemary
5. Bake for 1 - 1.5 hours at 180 C until crisp and golden
Serves 6-8

8 medium sized potatoes
salted boiling water
cup (125 ml) oil
1 t (5 ml) Ina Paarman's Garlic and Herb Seasoning
white pepper
pinch of tumeric (for an attractive golden colour)

Boil the potatoes for 10 minutes in salted water and drain. Mix the oil, herbs, pepper and tumeric and place potatoes in this mixture to marinade for up to an hour before roasting. (It may even be done the day before). Roast for about an hour with the turkey or chicken until golden brown and crispy.

3 Cups Peeled, Cubed Sweet Potatoes
2 Tbsp Butter
1 Tbsp Honey
1/2 tsp Dry Mustard
1/4 tsp Salt
1 Cup Frozen Peas

1. Combine all the ingredients except the peas, cover, microwave on high for 9 minutes, stirring once
2. Add peas, re-cover, and microwave on high for 3 - 5 minutes, until hot, stirring once

4 Medium Baking Potatoes (about 250g each)
2 Tbsp Butter
1/4 Cup Cream
1 Egg
1 Tbsp Chopped Pimento
1/4 tsp Salt
Pinch of Cayenne Pepper
85g Cream Cheese

1/2 Cup Seasoned Dry Breadcrumbs
1/3 Cup Chopped Pecans
1 tsp Dried Parsley
3 Tbsp Butter, melted

1. Pierce the potatoes with a fork, arrange in a circle on a paper towel and microwave on high for 15 minutes, turning once
2. Let cool slightly, cut potatoes in half, scoop out and reserve the pulp. Set shells aside
3. Combine pulp with the remaining ingredients, except the cream cheese and topping
4. In a small bowl, microwave the cheese at high for 30 seconds, add the potato mixture, and beat until smooth
5. Pipe or spoon the mixture into the shells and set aside
6. Combine the bread crumbs, pecans, parsley and melted butter, and mix well
7. Top each potato shell with 1 Tbsp of breadcrumbs, pressing to make crumbs adhere
8. Arrange potatoes in a square casserole and microwave for 10 minutes, until hot, rearranging the potatoes once

12 medium sized baby marrows
30g butter
30ml flour
250ml milk
100g feta or cheddar cheese, grated
2 egg yolks
30ml cream
salt & freshly ground black pepper
15ml finely ground Parmesan cheese for sprinkling

1. Cut the baby marrows in half lengthways and drop them in a pot of salted boiling water
2. When the water has returned to the boil (about 5 minutes), remove the marrows and drain well
3. Make a thick white sauce by melting the butter, stirring in the flour until smooth then gradually adding the milk, stirring all the time until the sauce is thick and smooth
4. Stir in the feta or cheddar cheese
5. Beat the egg yolks with the cream and add the sauce gradually to this mixture
6. Add a grinding of pepper to the sauce, but add salt only if needed
7. Place the baby marrows in an oiled oven-proof dish and pour over the cheese sauce
8. Sprinkle lightly with Parmesan cheese and bake for 30 - 35 minutes @ 180C until golden