This recipe is for those who have a thriving vegetable patch and at crop of zucchinis about to ripen – every summer back in the 70s that was certainly the case. Although I’m not sure it is now. Back then there were plenty of slice and cake recipes to use them up and pickling them to serve with salads was another idea. If you haven’t got the homegrown variety this recipe only uses a kilogram so it wouldn’t be too expensive to buy them.
Some years ago we were spending Christmas at a holiday house on the NSW south coast and our son decided to bring his girlfriend. That was no problem until it came to cooking Christmas lunch – she was a vegetarian………. Vegetarian Christmas recipes were few and far between in those days and I ended up serving her a stuffed eggplant. I just wish I’d found this recipe as it’s much more colorful and I suspect she would have enjoyed it more. Especially as the power went out due to a bushfire in the area and we ended up cooking the entire meal on the bbq – it was a very Australian Christmas.
This comes from a Woman’s Day Upper Crust Treats segment. It’s a quite hearty vegetarian casserole, but I think non-vegetarians will enjoy it as well, especially the crusty topping.
Are you looking for a more interesting way to serve brussels sprouts? My childhood memory of this poor vegetable was a greenish/yellowish soggy mess on the plate – my husband still won’t eat them because his lovely Mum cooked them in the pressure cooker!!!! Of course, there’s no need to boil the life out of them, you can steam them, fry them, bbq them and even bake them in cream with parmesan cheese and walnuts as this recipe suggests.
This recipe bring back memories of Mum in the kitchen peeling the cooked beetroot and the bright red hands she had afterwards. I think it tasted better than today’s tinned variety and if like me you really like beetroot, it’s worth doing – just make sure you wear gloves…………………
This 1990s recipe comes from a collection printed by The Australian Women’s Weekly – Delicious Vegetables from the Microwave. Two things give its age away. One, it mentions the wattage of the microwave something you don’t see in recipes now and two, it shows you how to salt and drain the eggplants, which you now longer need to do. Despite those things it’still a nice easy vegetable dish.
I found this recipe in the collection and thought it would make a very hearty vegetarian dish and then realised it would also work as a gluten free dish. The rice/egg/parsley base is a good substitute for flour based pastry.
