Baked Rice with Mushrooms and Vegetables

Ingredients

2 bowls cooked rice
5 oz button mushroom
2 fresh shiitake mushrooms
1/3 piece yellow bell pepper
1/3 piece red bell pepper
2 tbsp butter
1/2 cup Parmesan cheese
4 tbsp vegetarian broth
1 tsp dried parsley flakes

Seasoning

1/4 tsp salt
1/2 tsp mushroom essence
dash ground white pepper

Method

  1. Clean mushrooms. Cut button mushrooms into two halves. Cut shiitake mushroom into thick slices.
  2. Clean and cut bell peppers into large dices.
  3. Melt butter in a wok on low heat. Add mushrooms and stir-fry for 1 to 2 minutes.
  4. Add bell peppers and stir-fry until softened.
  5. Mix in broth and seasoning ingredients. Cook briefly and add the rice. Stir-fry to combine.
  6. Remove rice mixture to a baking dish. Spread cheese on top.
  7. Bake in a preheated 180°C oven until cheese melt and turn golden.
  8. Remove from oven and sprinkle parsley flakes on top before serving.

Makes 2 servings.

Source: Vegetarian Cuisine


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Broccoli Nicoise

Ingredients

2-3 lb broccoli
oil
1 onion, thinly sliced
4 oz black olives, pitted and sliced
8 anchovy fillets, desalted by soaking in a little milk
3 oz Gruyere cheese, grated
salt and pepper
1 cup good red wine, preferably Burgundy type

Method

  1. Wash the broccoli and cut into flowerets.
  2. Put 1/4 of the broccoli in a flameproof casserole (preferably earthenware) with 1 tablespoon oil, 1/2 the onion, a few slices of olive, and a few pieces of anchovy.
  3. Add another laver of broccoli to the casserole and sprinkle generously with 1/2 the grated cheese.
  4. Add another tablespoon oil and salt and pepper to taste.
  5. Repeat layers once more, then pour over the wine.
  6. Cover, and cook very slowly on top of the stove or in a moderate oven (350°F) for 1 hour, or until the broccoli is tender and has absorbed most of the cooking juices. Serve in the cooking dish.

Makes 4 servings.

Source: The Cook’s Book


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Goat Cheese Toast

Ingredients

12 thin baguette slices, preferably a little stale
extra-virgin olive oil
3-4 ounces slightly aged (i.e. with a light crust) goat cheese such as Lezay, sliced about 1/2-inch thick and cut into pieces to fit the baguette slices
about 1/4 teaspoon ground cumin
1/2 teaspoon thyme
1/4-1/2 teaspoon paprika
about 1/8 teaspoon ground coriander
2 cloves garlic, chopped
1-2 tablespoons chopped fresh cilantro

Method

  1. Preheat broiler.
  2. Brush the baguette slices with olive oil, arrange in a single layer on a baking sheet, and lightly toast under the broiler on each side.
  3. Top the toasted baguette slices with the cheese, then sprinkle with the cumin, thyme, paprika, coriander, and chopped garlic.
  4. Drizzle with olive oil and broil until the cheese melts slightly, and browns in spots.
  5. Sprinkle with the cilantro and serve right away.

Makes 4 servings.

Source: Grilled Cheese


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Cream Cheese Lemon Cake

Ingredients

125 g butter, chopped
125 g packet cream cheese, chopped
3 teaspoons grated lemon rind
1 cup (220 g)castor sugar
2 eggs
3/4 cup (110 g) self-raising flour
1/2 cup (75 g) plain flour

Method

  1. Preheat oven to 160°C (325°F).
  2. Grease 21 cm baba cake pan.
  3. Combine all ingredients in medium bowl of electric mixer, beat on low speed until all ingredients are combined.
  4. Then, beat on medium speed until mixture is smooth and changed in colour.
  5. Spoon and spread mixture into prepared pan. Bake in oven about 55 minutes.
  6. Stand few minutes before turning onto wire rack to cool.
  7. Dust cold cake with sifted icing sugar, if desired.

Makes 1 cake.

Source: Quick-mix Cake


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Mexican Eggs

Ingredients

1 oz butter
1 onion, peeled and chopped
1 red pepper, cored, seeded and diced
11 oz can sweetcorn kernels, drained or 6 oz frozen sweetcorn, cooked and drained
2 tablespoons chutney
salt
freshly ground black pepper
4 eggs

Sauce

1 oz butter
1 oz plain flour
1/2 pint milk
2 oz Cheddar cheese, grated

Method

  1. 1. Melt the butter in a saucepan and fry the onion until just soft. Add the pepper, sweetcorn and chutney, salt and pepper, and cook, stirring all the time, for a further 5 minutes, then set aside.
  2. To make the sauce, melt the butter in a saucepan, stir in the flour and cook for 2-3 minutes.
  3. Gradually stir in the milk over a low heat. Bring slowly to the boil and cook for a further 2 minutes.
  4. Stir in half the cheese and salt and pepper. Cover and leave on one side off the heat.
  5. Poach the eggs in simmering water. Alternatively, soft boil them for 6 minutes, plunge them into cold water, then crack the surface gently by tapping all over with a spoon. Peel off a band across the middle of the egg. The shell can then be pulled off at each end. Dry the peeled eggs on kitchen paper.
  6. Reheat the vegetable mixture and spread over the base of an ovenproof dish. Top with the eggs.
  7. Reheat the sauce and pour it over the eggs. Sprinkle on the remaining cheese and put under a preheated hot grill until lightly browned. Serve immediately.

Source: The Encyclopedia of Creative Cookery


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