close
Advertisement
Shop Now
Magazine

Food, Home & Garden

Light mashed potato

Light mashed potato

This plain mash is flavoured with a hint of bay and enriched with a little olive oil instead of butter. It makes a great accompaniment to many dishes, from hearty stews, casseroles and pies to simple grilled steak or chicken.

Spicy red cabbage parcels

Spicy red cabbage parcels

Eating well to feel good does not mean relying only on modern recipes for inspiration, as many more familiar dishes fit the bill perfectly. In this updated version of stuffed cabbage, mellow flavoured red cabbage leaves are filled with a hearty mixture of turkey, lentils, rice and cashews.

Mango on a bed of green leaves

Mango on a bed of green leaves

This mixture of salad leaves and herbs, each with its own robust flavour, marries well with the sweetness and smooth texture of mango. The result is a salad that is colourful and refreshing, ideal as a light starter or side dish. Serve with warm mixed–grain bread or rolls.

Spinach pancakes with smoked trout and prawns

Spinach pancakes with smoked trout and prawns

Spinach gives pancake batter a subtle flavour and added vegetable value, while mushrooms and peas complement the smoked fish and cheddar filling. A tomato salad would complete the meal.

Mediterranean marinated salad

Mediterranean marinated salad

This salad of roasted vegetables has a rich flavour cut by a piquant dressing. It is one of those any–time salads – ideal for a healthy midweek meal with lots of crusty bread, some pasta or couscous; good as a dinner–party starter; or delicious with grilled fish, poultry or meat.

Stir-fried vegetable curry

Stir-fried vegetable curry

A selection of ground and whole spices, and a hint of coconut, flavour the mixed vegetables in this contemporary curry, which is cooked in stages so that all the individual tastes remain distinct and delicious. Serve with boiled rice and naan or chapattis to make a substantial meal.

New potatoes with nori

New potatoes with nori

Nori is a type of Japanese seaweed that is sold dried in thin, dark–green sheets. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.

Pork and spinach enchiladas

Pork and spinach enchiladas

Much of the delight of Mexican food is in the abundance of salad–type toppings that contrast so well with the hot ingredients. Although these enchiladas are made with less fat than usual, their traditional character is preserved. Serve with fromage frais or sour cream.

Potato and pumpkin gratin

Potato and pumpkin gratin

When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well–textured result.

Potato, corn and capsicum frittata

Potato, corn and capsicum frittata

Known in Italy as frittata, or in Spain as tortilla, flat omelettes can be served hot or cold with salad for brunch, lunch or supper, and they also make ideal picnic fare. The delicious version here can be kept for a day in the refrigerator, but remove it about 30 minutes before serving.

Potato-filled Sardinian ravioli

Potato-filled Sardinian ravioli

Mashed potato enriched with cottage cheese and parmesan and enlivened with garlic and herbs makes a marvellous filling for the pasta parcels called ravioli. A small amount of extra virgin olive oil is added at the end, so none of its flavour is lost and the dish tastes richer than it really is.

Radicchio and bean cups

Radicchio and bean cups

Crisp, richly coloured radicchio leaves make the perfect edible holders for this tangy bean and mustard salad that is bursting with vitamins, minerals and fibre. Serve these salad cups as a substantial first course or, with plenty of fresh crusty bread, as a satisfying lunch or supper.

Red capsicum vegetable drink

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 cocktails. Serve this bright example for an instant lift.

Roast root vegetables with herbs

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 and with lightly baked fish.

Roasted vegetable baguettines

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 and far lower in fat than sandwiches with traditional fillings.

Pages

Advertisement