MINI VEGIE AND CHEESE FRITTATAS

It’s Grand Prix weekend here in Melbourne this weekend.  My husband is a F1 fan and we not only go to the race here every year, but also have been lucky enough to go to several races overseas.  As you’d expect the food on sale at the track varies from country to country.   So far, unsurprisingly, Italy has had the best.  Here in Melbourne it’s all pretty much heavy duty fried things so I usually take a lighter lunch for us.  Tomorrow I’m making these Frittatas to take……..

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BAKED VEGETABLE PARCELS

This is a quick and easy vegetable only dish and would be great if you’re looking for a meat free night or something to serve vegetarian friends.  Of course, you could also serve it alongside a juicy steak or lamb chops………..

CHEESY VEGETABLE PIE

Seems like when Mum tore this out of the Woman’s Day she missed the last few lines so has handwritten them on the bottom.  Her instructions read “other half 27cm” and “over with pastry.  200o C, 400oF – 40 mins”.  I’ll add my comments  – that this could be a hearty pie for vegetarians by simply substituting the bacon for extra vegetables.

ZUCCHINI SOUP

Soup has always been a family favourite with us. In the early days Mum made soup using soup bones from the butcher to which she would add lots of vegetables – onions, carrots, celery, turnips and whatever else she had on hand. Once it had all boiled for a couple of hours it was left to cool, the bones were removed and the fat skimmed off the surface before reboiling and eaten. This recipe is one I gave her and I expect she liked it as it was quicker and easier to make.

Zucchini Soup

ZUCCHINI SOUP

  • 30g butter
  • 2 teaspoons oil
  • 4 chopped onions, chopped
  • 6 medium zucchinis, sliced
  • 2 medium potatoes, peeled and chopped
  • Salt & Pepper
  • ½ teaspoon dried tarragon
  • 4 cups chicken stock

Heat oil and butter, cook vegetables 10 minutes, add stock and seasonings simmer 10 minutes, pulverise, serve with cream.