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Mushrooms, onion and broccoli combine with a thick gravy, flavoured with yeast extract and tomato puree, to make a tasty pie. Lightly cooked carrot sticks make a perfect accompaniment.

Preparation time: 10 mins.

Cooking time: 20 mins.

Serves 4

• 1 tablsp butter or margarine
• 8 oz (225g) mushrooms, sliced
• 1 onion, peeled and chopped
• 8 oz (225g) broccoli
• 1/4 pt (150ml) water
• 1 tablsp flour
• 1 tablsp tomato purée
• 2 teasp yeast extract
• 8 oz (225g) short crust pastry (see page 234 or use frozen, defrosted)

1. Pre-heat oven to 220°C (425°F) or Gas No 7.
2. Melt the butter or margarine in a frying pan and sauté the mushrooms and onion for about 10 minutes until tender.
3. Meanwhile cut the broccoli into small florets and slice the stalks. Bring the 1/4 pt (150ml) water to the boil, add the broccoli and simmer for five minutes. Drain and reserve the liquor.
4. Stir in the flour, tomato purée, yeast extract and broccoli water into the mixture in the frying pan. Stir over a low heat until thickened.
5. Add the broccoli and pour the mixture into an oval or circular pie dish.
6. Make the pastry as per page 234, or take the defrosted pastry and continue as below.
7. Roll out the pastry and cover the pie filling. If liked, brush with beaten egg or milk then bake for about 10 minutes until golden.

Easy Rapid Ratatouille Recipes

Easy Spring Onion Rolls Recipes

These spring rolls with extra onion are very easy to prepare if you use a packet of prepared stir-fry vegetables. Fry or bake according to your conscience – frying will produce a crisper result.

Serves 4

Preparation time: 20 minutes

Cooking time: about 12 minutes

• 300 g (10′h oz) prepared mixed stir-fry vegetables

• 6 spring onions, cut into 5 cm (2 in) pieces then finely sliced lengthways

• 8 or 16 sheets filo pastry, according to size

• Groundnut oil to brush

• Oil to deep-fry

• Chili dipping sauce to serve

Method

1. Mix the prepared stir-fry vegetables with the spring onions. Preheat the oven to 220°C/425°F/Gas Mark 7 if you are going to bake the rolls.
2. Prepare the fib pastry – you need 8 stacks of 15 cm (6 in) squares of filo, 4 sheets thick. Brush each sheet with oil before stacking.
3. Divide the vegetables among the pastry. Fold the bases up over the filling and fold in the sides, then roll up, sealing is very important to seal the edges if you are going to fry the rolls, otherwise, they will unwrap and the filling will ooze out. A dab of water will ‘glue’ the pastry.
4. Bake the rolls for 10 to 12 minutes in a hot oven, or deep-fry them 4 at a time in hot oil at 190°C/425°F for 3 to 4 minutes, until golden brown. Turn carefully once during cooking. Drain the fried rolls well on plenty of crumpled kitchen paper.
5. Serve with a small salad or herb garnish and plenty of chili dipping sauce.

Easy Vegetable Recipes

The sweet flavor of honey-glazed rutabagas goes very well with grilled tuna. It will also be delicious with baked ham or smoked pork chop.

Makes 6 servings

Ingredients:

• 2 tablespoons butter
• 1 teaspoon sugar
• 1 teaspoon honey
• 2 tablespoons dry white wine
• 1 large or 2 medium size rutabagas, peeled, cut into ½ inch cubes, boiled in salted water to cover until tender, 15 to 20 minutes and drained
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley

Method:

1. Melt the butter in a large heavy skillet over medium heat. Stir in the sugar, honey and wine. Add the rutabagas and toss to coat with the butter mixture. Season well with salt and pepper.
2. Cover the skillet and cook over medium heat for 2 minutes. Remove the cover and cook, tossing until the sauce is reduced to a few teaspoons, and the rutabaga cubes are glazed and shiny, no more than 5 minutes. Do not overcook. Serve very hot, garnished with the parsley.

Find out more information about Simple Vegetables Recipes.

This matches grilled pork chop very well especially when the chops are grilled over charcoal.
Makes 9 servings
Ingredients:

• 5 tablespoons all purpose flour
• 3 tablespoons lemon juice
• 3 pounds cardoons, cut into 4 inch lengths
• 5 tablespoons butter
• 2 cups milk, hot
• Salt and freshly ground black pepper to taste
• Pinch nutmeg
• 6 ounces cheese

Method:

• Add in 2 tablespoons of the flour and the lemon juice into a bowl with enough water to dissolve the mixture.

• Follow by cold and salted water, beat this blanc. Make sure the salted water is covering the cardoons. Stir in the cardoons and bring to a boil.  Simmer over low until tender, 40 minutes. Drain well.

• Preheat the oven to 350°F.

• Melt 4 tablespoons of butter in a heavy saucepan over low heat. Stir in 3 tablespoons of flour and cook, for 4 minutes. Meanwhile, beat in the milk and cook, whisking constantly, at least 4 minutes. Season with salt and pepper and pour in the nutmeg. Stir in 1/2 of the cheese.

• Put the drained cardoons in the big plate. Toss the cheese sauce over them and spread the remaining cheese on top. Bake until golden, 20 minutes. Serve hot.

Tian is having a North African accent and it is suitable to be served in cold and match perfectly with cold roast lamb. Despite serving it cold, you can try to serve it hot with anything that is grilled such as fish or lamb.

Cooking Time: 30-35 minutes

Serves: 6

Ingredients:

3 tablespoons pure olive oil

1 large size zucchini, trimmed, thinly sliced across

2 red onions, thinly sliced

Salt and freshly ground black pepper to taste

Pinch cumin

2 tablespoons chopped fresh thyme

3 tablespoons chopped fresh parsley

Red wine vinegar

Method:

Preheat the oven to 375°F. Lightly grease a medium size pan.

Arrange the zucchini and onion slices in an overlapping pattern in the prepared pan. Season well with salt, pepper and cumin. Sprinkle with the herbs and pour in some olive oil.

Bake for 30-35 minutes.  You can choose to serve it hot, warm or cold.

More about Simple Zucchini Cooking Recipes.

Baked spinach is always my favourite choice during brunch or late supper. It taste so delicious when it is serves with scrambled eggs and smoked chicken ham. It is easy to prepare and just baked it right before serving.

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves: 5

Ingredients:

1-2 tablespoons butter

2 tablespoons olive oil

1 onion, minced

4 pounds fresh spinach, stemmed, chopped, cooked in the water until just wilted, about 3 minutes. Remove as much liquid as possible. Or 4 small packages frozen spinach with 10 ounce each. Do the same as fresh spinach.

Salt and freshly ground pepper to taste

1 teaspoon nutmeg

1  heavy cream

½ cup plain dried bread crumbs

½ freshly grated Parmesan cheese

Methods:

Preheat the oven to 310°F. Butter a 2 quarts gratin dish.

Using very low heat, warm up the olive oil in a small pan and add the onion. Continue cooking about 7 minutes. Pour in the spinach. Season with salt, pepper and nutmeg. Add in the cream.

Pour in the mixture into the dish and add 2 tablespoons of butter. After mixing in the bread crtumbs and cheese, sprinkle them on top of the fresh spinach. Within 20-25 minutes, baked until golden and serve this dish very hot.

Variations: Substitute kale or Swiss chard for the spinach for a different flavor.

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These tasty peppers are perfect match with barbecued beef and beans, as well as hot Italian sausages. They can be stuffed in advance and grill together with the beef.

Serves: 8

Cooking Time: 35 minutes

Ingredients:

• 6-8 ounces Monterey Jack cheese, grated (2 cups)
• 7 ounces Cheddar cheese, grated (1 ½ cups)
• 1 cup ricotta cheese
• 4 tablespoons chopped fresh parsley
• 12 golden or pale green banana peppers, slit tip to stem and seeded, steamed until soft enough to stuff without tearing, 4-5 minutes
• 2 cups prepared enchilada sauce, preferably hot

Method:

Preheat the oven to 370°F.

In a large bowl, combine the cheeses and add in the cilantro. Stuff the mixture into the peppers.

Spoon half of the enchilada sauce into a baking dish. Arrange the peppers in one layer.

Stir the remaining sauce over the filled peppers. Bake until the cheese is melted for 35 minutes. Serve very hot with the sauce spooned over the peppers.

More about Simple Sweet and Hot Pepper Cooking Recipes.