Tasty vegetable dishes for winter meals

Press, 15 July 1985, Page 8

Tasty vegetable dishes for winter meals

[COOKING with

Celia Timms

Here is a selection of vegetable dishes for those who prefer vegetrian-type food, and those who are fortunate in having productive gardens.

Pasta sauce Most people will find this a little unusual, but it can be served with any type of pasta — spaghetti, macaroni, shells — and makes a very acceptable change from the usual meat or tomato sauce. For six servings you need: 1 tablespoon oil

60g butter 1 onion, chopped; 1 carrot, diced 1 stalk celery, diced 1 tablespoon chopped parsley

*4 teaspoon marjoram 1 clove garlic, crushed 1 cup chopped mushrooms Vi cup dry white wine Ikg tomatoes Me teaspoon sugar; salt and pepper Pasta; Parmesan cheese. Method: Heat oil with butter in heavy-based pan. Fry onion, carrot, celery, parsley, marjoram, garlic and mushrooms for 10 minutes or until all are soft. Add wine and cook uncovered for 15 minutes over low heat. Peel tomatoes (or use canned tomatoes, drained), chop and add with sugar, salt and pepper to taste. Bring to boil, cover and simmer for 45 minutes adding more wine if mixture is too dry. Adjust seasoning and serve over

freshly boiled pasta. Sprinkle with grated parmesan cheese. Vegetable curry Courgettes and cauliflower with carrots and onion are the vegetables used but other vegetables could be added if desired. You need for 6 servings: 2 onions 2 cloves garlic

"4 cup vegetable oil 2 teaspoons curry powder (or to taste) 1 teaspoon cumin; 1 teaspoon salt 2 cups sliced courgettes 2 cups cauliflower florets I'4 cups sliced carrots V/i cups chicken stock (stock cubes) 1 tablespoon lemon juice Method: Chop onion finely and crush garlic; saute in the hot oil, stirring continually. Add curry powder and blend in cumin and salt; cook over medium heat for 5 minutes before adding stock and vegetables. Cover and simmer over very low heat for 30 minutes and just before serving add lemon juice. Serve with freshly boiled rice.

Spinach squares: Most home gardens grow silver beet and it is sometimes difficult to use it all. This method of cooking spinach (or silver beet) can be served as a dish on its own or as an accompaniment to meat. For six servings you need: 2 cups freshly cooked spinach or silver beet I'4 tablespoons butter 1 onion, finely chopped 125 g mushrooms, sliced 4 eggs *4 cup fine dry breadcrumbs 1 cup canned cream of mushroom soup *4 cup grated Parmesan cheese Pinch each of basil and

oregano; salt and pepper Method: Drain spinach and press out as much liquid as possible; chop coarsely. Melt butter in pan over medium heat and add onion and mushrooms until onion is soft but not brown. Beat eggs and combine with breadcrumbs, mushroom soup, one tablespoon of cheese, basil, oregano, spinach and onion mixture. Taste for seasoning of salt and pepper. Pour mixture into a well greased square pan and sprinkle over remaining cheese. Leave uncovered and bake at 160 C for about 35 minutes or until set when lightly touched. Stand for 5 minutes before cutting into squares. NOTE: Can also be served cold.