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Avocado & Tomato Dip

1 large Avocado
Tomatoes matching the avocado in volume
2 cloves Garlic
Touch of salt & pepper
1 tablespoon Olive Oil
2 tablespoons Mayonnaise
Fresh herbs to taste e.g. basil, parsley


Peel & de-stone the avocado. Peel the garlic and place in blender (process until chopped) then add the avocado and the tomatoes (process until smooth then add the olive oil, herbs, garlic and mayonnaise. Keep in the fridge. Serves with Chips or as an addition to salmon and asparagus. Top Top

Beetroot - Chips

2 cooked and peeled beetroot
salt and pepper
Deep fat fryer (with oil)


Half fill a saucepan with vegetable oil (or use your deep fat fryer) until hot.
Cut the beetroot into thin strips- or frite size chips.
Test the oil by dropping one strip into the oil- if it frizzles it is ready.
Fry the beetroot until crispy- place on kitchen paper and season with salt and pepper. Top Top

Beetroot - Cooked

fresh beetroot


Thoroughly clean the beetroot and be careful not to damage the skin, as the beetroot ‘bleeds’. When selecting the fresh beetroot try to select small young vegetables.
You can cook the fresh beetroot in several ways.
1st - in a pressure cooker - about 10-30 minutes depending on size. 2nd - boiled in salt water - about 45-60 minutes for small ones up to 2 hours for large/old ones
3rd - in the oven – wrap each beetroot in foil/greaseproof paper – bake for 1-2 hours at 180°. Top Top

Cauliflower/Broccoli Mash
Prep Time: 5 minutes Cook Time: 10 minutes

1 cauliflower, cut into florets, also finely dice the stems
25g butter
4 tbsp milk or single cream
Salt, Pepper, herbs and maybe Nutmeg
   25g melted butter
   Cheese fingers al 'julienne’ (2-4 per dish)

  1. Steam the cauliflower for 5 minutes (until the cauliflower is tender but not soft)
  2. Warm the milk with the spices and butter until the butter is melted
  3. When the cauliflower is ready, transfer it to the food processor
  4. Blend a little then add the milk for flavour, continue blending until the desired consistency is achieved – smooth or coarse mash.
  5. Place the mash into 4-6 Ramekin dishes
  6. Use a spatula to make a pretty pattern on top
  • If you feel really generous – push a little butter into the centre of the ramekin dish
    or melt a little butter and pour it over the mash, don’t drown the mash, just cover it
  • And if you are really “going overboard” cut some thin cheese fingers a la ‘julienne’ and top the mash.
  • Not too much/many as it will overpower the taste of the mash.
  • Place in a hot oven until the cheese has melted and is brown

This recipe can be used for both Cauliflower and Broccoli.
Replace references to cauliflower with broccoli.
Steam the Broccoli for 3-4 minutes only.
The mash can be frozen and reheated when required. Top Top

Chilli Jam
500g ripe tomatoes, coarsely chopped
3-4 red chillies, coarsely chopped
2 garlic cloves, chopped
1 tsp grated fresh ginger
2 tbsp light soy sauce
250g palm sugar or soft brown sugar
100ml white wine vinegar
½ tsp sea salt
2 preserving jars, about 200ml each sterilised

Put the tomatoes, chilli and garlic into a food processor and puree until fairly smooth. Transfer to a saucepan, add the ginger, soy sauce, sugar, vinegar and sea salt, and bring to the boil. Cook for 30-35 minutes, stirring occasionally until thick and glossy.
Warm the jars in a low oven, pour in the thickened jam and allow to cool completely. Seal and store in the refrigerator. Top Top

Creamed Leeks
Serves 4 to 6.
3 Tbsp (45 ml) butter
2 lbs (900 g) leeks, white and light green parts only, sliced and thoroughly rinsed
1/4 cup (60 ml) chicken stock
1/2 cup (125 ml) heavy cream
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and saute the sliced leeks until just barely tender, about 3 minutes. Add the chicken broth and simmer, tightly covered, until the leeks are tender, about 10 minutes. Stir in the cream, salt, and pepper and simmer uncovered until the cream has reduced and formed a thin sauce.
This recipe is also very good with Napa cabbage, lettuce, and thinly sliced sweet onions. Just adjust the cooking time for the more tender vegetables. Top Top

Fried Green Tomatoes
4 to 6 green tomatoes
salt and pepper
bacon grease or vegetable oil

Slice the tomatoes into ¼/½-inch slices. Salt and pepper them to taste.
Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom.
Gently turn and fry the other side. Serve as a side dish. Top Top

Green Tomato - CHOW-CHOW
12 pounds green tomatoes
8 large onions
10 green peppers
3 tablespoons salt
6 hot chillies (chopped)
1 quart vinegar
1 tablespoon allspice
1/4 teaspoon cloves
3 tablespoons dry mustard
Few bay leaves
1 3/4 cups sugar
cup horseradish (optional)

Chop tomatoes, onions and peppers together and cover with the salt; let stand overnight. Drain, add the hot chillies, vinegar, spices (tied in a cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes. Top Top

Green Tomato - End of the Garden Pickles
1 cup sliced cucumbers
1 cup chopped sweet peppers
1 cup chopped cabbage
1 cup sliced onions
1 cup chopped green tomatoes
1 cup chopped carrots
1 cup green string beans (cut in inch pieces)
1 cup chopped celery
1 tablespoon celery seed
2 tablespoons mustard seed
2 cups vinegar
2 cups sugar
2 tablespoons turmeric

Soak cucumbers, peppers, cabbage, onions, celery and tomatoes in salt water overnight (1 cup salt to 2 quarts water). Drain. Cook the carrots and string beans in boiling water until tender; drain water. Mix soaked and cooked vegetables with remaining ingredients and boil for 10 minutes. Place in sterilized Kerr jars; seal at once. Place in boiling water bath for 5 minutes. Top Top

Green Tomato - Sweet Pickles
  1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1 teaspoon cinnamon
1 tablespoon celery seed
1 teaspoon allspice
1 tablespoon mustard seed

Slice tomatoes. Sprinkle with salt and allow to stand overnight.
Next morning drain and pour 2 quarts of boiling water with tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain.
Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight.
On the third morning bring the pickles and solution to a boil.
Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in boiling water bath 10 minutes. Yield: 8 pints. Top Top

Green Tomato Pickle
6lb green tomatoes
20 fl oz vinegar
16 fl oz golden syrup
1 tsp dry mustard
1 tsp spice, salt & pepper
2 tsp curry powder
2 large onions, sliced
1 chilli

Slice tomatoes, lay in a pan with salt between layers. Stand for 2 days. Drain.
Bring other ingredients to boil. Add curry powder. Put in tomatoes, onions & chilli – boil for one hour. Bottle & seal. Top Top

Red Cabbage (pressure Cooker)
3 minutes
  1 Tbsp (30 ml) butter melted
1 Onion Chopped and blanched
1 Red Cabbage Chopped finely, add, stir, blanch and steam
Then Add
  4 Tbsp red wine
2 Tbsp Water
The juice of ½ lemon
1 stock cube
1 grated apple
Touch of sugar

Stir, Cover the pressure cooker, and cook for 3 minutes on full steam. Top Top

Oven-baked Sweet Potato & Parsnip Mash
2 large sweet potato, peeled and diced
1 large parsnip, peeled and diced
1 vegetable stock cube
Salt, Pepper and Nutmeg
25g butter
Some olive oil

Place the sweet potato, parsnip and stock cube into boiling salted water and boil for 10 minutes, then drain over a colander.
Return the sweet potato to the pan and mash.
Then add the butter and season to taste.
The mash can be prepared well in advance, just heat the mash in a saucepan before the next step.
Oil 3-4 individual oven dishes and place the mash into the dishes. Twist the pepper mill and grate the nutmeg once or twice over each dish. To finish add a little lump of butter.
Place in pre-heated (200º) oven for 5 minutes. Top Top

Spinach Pilaf (Spanakorizo)
Serves 4 to 6.
125 ml extra-virgin olive oil
2 - 3 scallions (spring onions), green and white parts, chopped
500 ml short-grain rice, rinsed and drained
750 ml water
675 g fresh spinach, trimmed, thoroughly washed, and chopped
  Or 450 g frozen chopped spinach, thawed
60 ml lemon juice
60 ml chopped parsley
5 ml chopped fresh dill
Salt and freshly ground pepper to taste

Heat the oil in a large pot over moderate heat and sauté the scallions until tender but not brown, about 5 minutes. Add the rice and cook, stirring frequently, for 5 minutes.
Add the remaining ingredients and bring to a boil.
Reduce the heat and simmer tightly covered over very low heat for 20 minutes.
Remove from the heat and allow to stand, tightly covered, for 10 minutes.
Fluff with a fork before serving.
Serve hot or cold. Top Top

Stir-Fry Polenta and Sweet baby Papricas
Serves 1 - Only 70 calories
2 sweet baby paprica, de-seeded and finely chopped
1 Garlic clove, finely chopped
2 thinly slices of cooked polenta, diced
2 big tbsp Green lentils
1 big handful spinage, cut into 1cm pieces
Salt and freshly ground pepper to taste
1 tbsp rapeseed oil

Heat the oil in a wok over moderate heat.
Add the chopped paprica and garlic; Fry until soft - not brow).
Add the polenta and lentils, stir, cover and let simmer for 2-3 minutes.
Add the rinsed, cut spinage. Lower the heat, keep stirring until the spinage is welted.
Enjoy! Top Top

Stuffed Peppers Hungarian
Prep.time approx.15 min  Cooking time 45 min
250g lean steak mince
1 onion
1-2 cloves garlic
1 small tin of mushrooms
1 egg
1dl milk
10-12 Hungarian peppers
Salt and pepper
Herbs to taste (Italian mixed herbs)

Place the mince, onion, garlic, mushrooms, egg, salt, pepper and herbs in the food processor. Mix/chop for 1 minute adding the milk as required.
Clean and half (long ways) the peppers. Use a spoon to fill each half of the peppers and put them together again. Place them in a baking try. Moisten each pepper with a little olive oil. Then place the tray in the oven and cook for 45 minutes on 200º C.
Serve either with rice, pasta or potatoes and a side salad.
Not suitable for freezing! Top Top

Stuffed Peppers Vegetarian
Prep: 3 minutes – cooking 1½ hour
1 pepper - any colour
Handful basil leaves
2 tomatoes
Some olive oil
½ teaspoon: salt, pepper, garlic, herb de province, onion powder, hot paprika (or paprika and chilli) and maybe some sweet curry powder.

Preheat oven to 200º C. Wash the tomatoes and pepper.
Cut the pepper in half and remove all seeds. Rub each of the halves with olive oil and sprinkle them with some of the herb mixture then place the basil leaves inside each halve. Place the pepper ‘bowls’ in an ovenproof dish.
Cut the tomatoes into quarters. Place as many as possible into the pepper ‘bowls’. Sprinkle the rest of your herb mixture over the tomatoes.
Cover the dish and place it in the oven for 1½ hour. Top Top

Sundried Tomatoes
1kg large Tomatoes
salt, pepper herbs to taste
Olive oil

“Sundried tomatoes” can be made from tomatoes with or without skin - that is up to the individuals taste.

Procedure for peeling tomatoes:

You need a big pan of briskly boiling water and a big bowl of iced water or very cold tap water.
Lightly score tomatoes at the blossom end — that is, opposite the core end — with a shallow and small “x”. Using tongs or slotted spoon, lightly drop your tomatoes into the boiling water so that they are completely covered for 10 seconds. Remove tomatoes and immediately transfer into the cold water. Don't leave the tomatoes in the cold water any longer than is needed to cool them down, a minute or two maximum.

It is this sudden change of temperature that will cause the skin to peel off really easily. The skin should quite literally come away just using your fingers to peel, if it doesn't, pop them back into the boiling water for a few more seconds and then dunk them back in the cold water.

Procedure for making "sundried tomatoes":

Preheat the oven to the lowest heat setting. Slice the tomatoes in half vertically and scoop out the seeds and the pulp. Keep the scoop-out for sauce/soup. Salt the insides and turn cut side down on a wire cake tray - leave to drain for about half an hour, then rinse and dry with kitchen towel.

Mix the crushed garlic with the oregano and black pepper. Spread this mix over the cut side of the tomatoes. Arrange the tomatoes cut side up in (on baking paper) a roasting tray and dribble over olive oil into the tray. Do not allow the tomatoes to touch one another.

Cook in a low oven at 100C/200F/Gas mark-1 for from 3-6 hours but may take up to 12 hours depending on size. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle and not wet or sticky.
(Smaller tomatoes will dry more quickly than larger ones.) Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks.

Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely. Top Top

Vegetables in White Sauce
Serves 4 to 6.
600g vegetables of your choice
or 600g frozen mixed vegetables
salt as required
20g butter/margarine
2 tblsp flour

Dice the vegetables and cook in 3dl salted water until they are almost cooked.
Strain vegetables but keep the water for the sauce.
Mix the flour and the butter into a ball and add it to the vegetable water.
Gently melt the ball into the sauce, let it simmer a little before stirring in the vegetables.
Add extra flavour if needed. Top Top

Broccoli & Potato Soup
Serves 4 - from larder to plate 20 minutes

2 potatoes peeled and diced
1 onion, finely sliced
1-2 cloves garlic, chopped
2 heads of broccoli, cut into florets
1 pint chicken stock
1 tablespoon olive oil
salt and freshly ground black pepper
1 handful Chinese Leaf
maybe some fresh rosemary

  1. Heat the olive oil in a saucepan,
  2. add the onion & garlic and fry gently until softened.
  3. Add the broccoli florets, lettuce, salt and freshly ground black pepper, rosemary and stock.
  4. Simmer for 5-6 minutes, or until the potato and broccoli are tender.
  5. Pour into a liquidiser or use a hand blender – blend until smooth. Top Top
Colombian Avocado and Potato Soup
Serves 4 to 6.
1 lb (450 g) potatoes, peeled and diced
2 leeks, white part only, thoroughly washed and sliced
1 medium onion, sliced
4 cups (1 l) chicken stock
1 cup (250 ml) double cream, single cream, or milk
2 ripe avocados, peeled and mashed
Salt and freshly ground pepper to taste

Avocado soups are found throughout Latin America and the Caribbean, and this Chilean version is reminiscent of Vichyssoise. Don't boil the soup after the avocados are added as they have a tendency to become bitter when cooked.
Combine the potatoes, leeks, onion, and stock in a large pot and bring to a boil over high heat. Simmer until the vegetables are tender, 15 to 20 minutes. Process in batches in an electric blender or food processor until smooth and return to the pot. Add the cream and bring to a boil. Remove from the heat and stir in the mashed avocados, salt, and pepper. Serve warm or chilled. Top Top

Green Lentils Soup/Stew
Prep time: 10 minutes Cooking time: 1 hour
½kg stewing beef
3-4 Chicken legs
250g green lentils
2-3 large Carrots (cut into 2cm lengths)
2 large leeks, (cut into 2cn lengths)
½ celariac
1-2 Onions and garlic (to taste)
Salt, Pepper and other herbs to your taste
Some butter/oil for frying
1½ litre water
  1. Fry the finely chopped onions and brown the stewing beef.
  2. Remove the meat while browning the chicken legs.
  3. Add the herbs, water, lentils and beef and let it simmer for about 1 hour.
  4. Then add the vegetables, salt and pepper to taste.
  5. Let it simmer for another 10 - 15 mins until the vegetables are tender.
  6. If wanted you can also add some spicy sausages to the soup.

Serve this lovely autumn soup with a French Stick.
The soup can be frozen but do not freeze the vegetables (they go watery and tasteless).     Top Top

Gluten and Milk Free Mushroom Soup
Prep time: 10 minutes Cooking time: 15 minutes
Serves 4 Very easy
I came up with this quick and easy Mushroom Soup
so that I can feed my food allergy suffering friends
and because I needed a mushroom soup for one of my recipes.
I must admit that I let it simmer for 30 minutes to reduce the soup.
  • 20g butter
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 300g mushrooms, sliced (use any; but wild ones are tastier)
  • 1 small handful dried porcini; Optional * (see below)
  • 2-3 sprigs fresh thyme, leaves only
  • 500ml chicken or vegetable stock
  • Maybe some extra salt and freshly ground pepper
* This increases the prep time by 30 minutes, as the dried porcini needs soaking for that time.
  1. Heat the butter and olive oil in a large saucepan
  2. Lower the heat and add the onions and garlic and stir until translucent.
  3. Increase the heat, add the mushrooms and thyme and stir for 2-3 minutes.
  4. Add the stock, cover, lower the heat and simmer for 5-6 minutes.
  5. Remove from the heat, use a stick-blender or a food processor and blitz until smooth   Top Top
Yellow/Green Pea Soup/Stew
Prep time: x Cooking time: x
Yellow and Green (split) peas are some of the forgotten dried vegetables in our household today.
They have gone out of fashion because they need 24 hours re-hydration before using,
and 2-3 hours cooking, but it is worth a try.
250-300g dried yellow split peas, soaked in water overnight
2-3 litre water
250g salt pork, in one piece
250g stewing beef
½ celeriac, peeled and cut in chunks (approx.3cm square)
1 leek (white and green parts), washed and cut into 3cm pieces
2 medium potatoes, peeled and cut into cubes
2 medium onions, chopped
1 small onion studded with 2-4 cloves
1 large garlic clove, Squashed (not cut nor squeezed)
1 smoked sausage
2 bratwurst sausages
Some Thyme, Salt, Peppercorns,
Mustard seeds and any other herb that takes your fancy
2 medium carrots, peeled and cut into 3cm pieces
  1. Wash and drain peas. Cover with cold water and soak overnight or according to package directions. Drain and place in large saucepan with 2-3 litre water.
  2. Slowly bring to a boil. Cooked covered over medium heat for 1 hour.
  3. Add all the meat except for the bratwurst.
  4. Cover the casserole and simmer over lowest possible heat for about 2 hours, stirring occasionally, the peas should be of puréed consistency.
  5. Add celeriac or celery, leeks, carrots, potatoes, onions, thyme and bratwurst to the casserole and cook for another 45 minutes.
  6. Stir the casserole occasionally and check for desired consistency; if necessary, add a little hot water.
  7. When ready to serve, remove all the meat to heated platter and slice.
  8. Use a blender stick to blend the soup to your desired consistency (coarse or smooth).

Serve the soup and sliced meats separately.
The meats may also be served cold, if desired.   Top Top

in Danish/German
Stuvede grøntsager (DK)
Serves 4 to 6.
600g grøntsager efter eget valg
eller 600g frossen grøntsagsblanding
salt efter smag
20g smør
2 spsk mel
3dl vand
  1. Skær grøntsagerne i mindre stykker og kog i 3dl letsaltet vand til de er knap møre.
  2. Hæld grøntsagerne i en si, men behold kogevandet.
  3. Hæld kogevandet tilbage i gryden.
  4. Rør blødt smør og mel sammen til en bolle.
  5. Kom den i grøntsags vandet og lad den smelte ved svag varme uden omrøring.
  6. Derefter rør saucen igennem og kog den et par minutter.
  7. Vend grøntsagerne ind i sovsen og smag til.
Top Top
Porreesuppe (DE)
1 Stunde 15 Minuten
2 Zwiebeln,
2 Esl. Schmalz,
375g mageres Schweinefleisch,
3g Apfel,
750g Porree,
1 Esl. Tomatenmark,
2 Esl. Edelsüss Paprika,
1 ½ l Fleischbrühe (Würfel),
Salz, 1/8 l saure Sahne, Mehl, Petersilie.
Beilage: Kümmel Brötchen.
  1. Zwiebelwürfel in heißem Schmalz hellgelb rösten. Fleischwürfel dazugeben und bräunen.
  2. Apfel schälen, in Scheiben schneiden, Porree putzen, gründlich Waschen und in Ringe schneiden. Beides zum Fleisch geben und andünsten.
  3. Tomatenmark mit Paprika hinzufügen und mit heißer Fleischbrühe auffüllen.
  4. Die Suppe Salzen und 45 Minuten auf kleiner Flamme kochen lassen
  5. Saure Sahne mit etwas Mehl verrühren und die Suppe damit binden.
  6. Mit gehackter Petersilie bestreuen und servieren.
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