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BBQ Veggo Skewers

One of the biggest challenges as a vegetarian can be what to take when invited to a BBQ.  For me, fake sausages, aka. ‘fausages’,  just don’t hit the spot, and though a veggie pattie can be a pretty good option, I find my veggo skewers to be the biggest crowd pleaser.

The newest addition to our house is ‘Wesley’, Richard’s new baby , a Webber BBQ.

Of course once he was all set up we immediately wanted to utilise his barbequ-ing power, so I quickly whipped up some veggo options in addition to the typical carnivorous BBQ fare.

For the veggo skewers, I included onion, eggplant, zucchini, mushrooms, green and red capsicum, cherry tomatoes and halloumi that I had marinated in lemon juice, crushed garlic and olive oil.  Of course, you could use any type of vegetable that you like, and substitute the halloumi for marinated tofu if you prefer.

After chopping up a variety of veggies into regular sized pieces, pierce them with a pre-soaked skewer and intersperse with chunks of halloumi, and marinate in Nandos peri peri sauce for about 30 mins.

I continued to brush the sauce onto the skewers during that time, as well as after they were barbequed, when I put them in the oven for a little while to continue cooking/keep hot.  Unfortunately the halloumi can be a bit of a pain to keep on the skewers, but it is so delicious that it is worth the hassle!

Corn on the cob on the BBQ is one of those things that you just have to try.

Try to buy the corn that is still in its skin, and then you can either soak it in water and put it on the BBQ directly in the skin, or (if you forget to soak it like I did) you can wrap it in foil, add a little water, butter and a squeeze of lemon and throw it on the BBQ.

There is something so good about peeling off the charcoaled silk to reach the perfectly cooked corn on the cob.

Although the weather is slowly cooling down, I expect that we will come up with plenty more veggo BBQ ideas.  Any suggestions?

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Soba noodle and avocado salad

I generally find lunch so uninspiring.

Sandwiches, wraps and salads quickly become a bore, and there is normally so little time before uni or in our break to get creative that we end up falling into a rut of repetition when it comes to lunches.

Today we had a day off uni, which was a great chance to catch up on study and all the other little things that have fallen by the wayside, and gave me a chance to make something a little different for lunch.

I have had soba noodles sitting in the pantry for months now, with all good intentions of using them for something, but not knowing exactly what.  A flick through The Low GI Vegetarian Cookbook left me inspired to make a soba noodle salad, but lacking a few of the ingredients I adapted the recipe to suit.

The combination of the salty noodles, creamy avocado and crunchy snow peas, carrot and cashews made for an exciting and satisfying lunch, perfect to fill a gap in a day full of study.

Recipe follows…

Click through for recipe

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Vegetarian Sushi and Inari

The best thing about moving to a new area is discovering all the little things that there are on offer.  The other day while grocery shopping, I discovered a little Japanese supermarket right next to Woolworths.  Though some of the items were a bit of a mystery (especially for a vegetarian), I picked up a few ingredients and headed home to make sushi for dinner.

To continue reading this post, and for the recipe – Come visit me at my new address: fizzleout.com.au

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Vegetarian San Choi Bau

With our new year’s health kick and saving money on my mind, I have set out to start meal planning this year, to avoid unnecessary temptation while in the supermarket and to prevent food wastage (which is also money wastage).  I have compiled a substantial list of easy, go-to meals, but also hope to try at least one new recipe each fortnight, to add some excitement and extra meals to our repertoire.

To read the rest of this post and for the recipe – Come visit me at my new address: fizzleout.com.au

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Blackberry Almond Slice

Hey…

You there…

The only one that hasn’t made a resolution to be healthier in 2011…

The one that hasn’t promised to cut out all sweets and excess sugar….

You need to make this slice…

now.

For those of us that have vowed to be healthier, to exercise, eat our veggies and drink more water,  please avert your eyes for this one post (or may I suggest bookmarking this recipe for when your resolutions are doubtlessly broken… this slice is that good!).

I wanted to bake something sweet to take to Kris’ family on Christmas day, so upon my Aunty’s recommendation, I made this blackberry almond slice from my good old Delicious magazine.

After a bit of a shortcrust disaster (I totally mis-estimated the amount of butter that I added and it was way too dry and floury),  had no choice but to throw out the base and start again.

Also, just a little warning, the recipe is easy yet confusing, meaning that I accidentally tripled the sugar in the almond topping (and didn’t have extra almonds to start over).  I blame the glass of red wine that I was having with mum, but despite all the errors the slice turned out delicious.

A piece of this atop a scoop of vanilla ice cream will make you forget all the guilt of breaking your resolutions only days into January.

 

Photos from: my camera, Kris‘ camera and my brother’s camera (sorry they all look a little different… but it was fun to get a bit of help with my photos)

Recipe from Delicious Magazine, available here.

Just in case you get confused like me… I have added an (in my opinion) improved ingredients list that separates the sugar, butter and vanilla extract needed for each section.  See the original recipe for the full quantities required.

Topping:

  • 200g flaked almonds
  • 2 tbs milk
  • 60g unsalted butter
  • 1/4 cup caster sugar
  • 1tsp vanilla extract

Shortcrust:

  • 165g unsalted butter
  • 1/2 cup caster sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) plain flour
  • 1/3 cup (50g) cornflour

Berry filling:

  • 1/2 cup (160g) blackberry jam
  • 1 cup (150g) thawed frozen or fresh blackberries

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Party food: Watermelon ‘cake’

I can hardly believe that it is our last week at work… this year has just flown by so fast!  Of course, with Christmas comes parties, and it can be a bit tough sometimes to think of what to bring to share as party food, especially knowing that we don’t have access to an oven at work and there will be plenty of cakes, cookies and sweets provided.

This year, I decided to forego the baking and bring some healthy snacks, that I know I will be craving after one too many chips or cupcakes.

For the rest of this post – Come visit me at my new address: fizzleout.com.au

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Quick eats: Mafaldine with roasted cherry tomatoes

At the farmers markets last week there were such beautiful cherry tomatoes, still on the vine (by now you must know that I am a sucker for stuff like this), that of course I had to buy some for our lunch.  Roasted with a bit of olive oil and set atop some mafaldine (curly fettuccine), they made the perfect Saturday lunch.

Like a lot of veggos, we tend to fall into the trap of eating a lot of carbs, with many of our meals based around pasta, pizza, cous cous, potato, bread etc.  Though I do try my best to vary our diet and to include plenty of beans, lentils and tofu, sometimes when you just need an easy, tasty and filling lunch, only pasta will do.  In saying that, I try to add as many vegetables as possible to make it a little healthier.

Mafaldine kinda looks a bit freakish… we were joking that we were eating Paul the Octopus.

Good quality parmesan is key…

Recipe below.

Photos from: my camera

Click through for the recipe

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