pieces flat lavash type bread
large spinach (silverbeet) leaves - cooked and very well drained
(press liquid out with spoon in colander)
Tbsp Salsa (Masterfoods Mild Tomato Sauce)
cup sliced black olives
shallots chopped fine
packet Kaiser Royale (vegetarian sausage - Coles) very thin slices
cut in 1/2
spinach with Salsa, olives and shallots.
bread with the paste and add a row of 1/2 slices of sausage at
1/3 and 2/3 spacings along the bread.
up firmly. Place toothpicks in position ready to cut into 4 -5
with a sharp kinfe and arrange on bed of lettuce or doilly on
& EASY LUNCH
small size pocket bread, or 1/2 muffins or thick slices of bread.
with olive oil right out to the edges.
with tomato paste or olive paste.
with slices of fresh tomato and thinly sliced onion. Add sliced
or whole pitted olives and sprinkle with mixed Italian herbs,
or oregano or basil, and a little fresh or dried parsley.
a bit more oil over the top if you wish, and grill at about 150
C for approx 6-8 minutes (take out before the edges get too hard).
Vary the toppings.
packet Soyaroni Pasta
Tbsp olive oil
cloves grated (minced) garlic
Tbsp fresh basil (chopped fine)
Tbsp fresh parsley (chopped fine)
gms pine nuts
pasta in normal method. Drain well. Keep hot.
oil, garlic, parsley and basil. Stir carefully through pasta,
together with the pine nuts. Serve hot.
ROASTED VEGE CASSEROLE
large onions thick sliced
medium zucchinis sliced 1/2 cm thick
cup olive oil
medium tomatoes cut into wedges
large red capsicum cut into 2cm squares
large green capsicum in squares
cup whole black olives (preferably pitted)
cup pine nuts
cup fine chopped fresh basil
dsp dried basil
cup balsamic (or cider) vinegar
onion and zucchini in oil for 10-15 minutes on medium heat until
slightly tender and browned a little.
into wide, shallow baking dish. Sprinkle very lightly and evenly
capsicum and tomato on top. Bake uncovered at 200 C for 20 minutes.
Top with olives and basil, then pine nuts.
10 minutes longer. Drizzle evenly with vinegar before serving.
WITH CAPSICUM SAUCE
gms Soyaroni Pasta
cup sunflower seeds
cup peanut paste
cup lemon juice
large red capsicum
tsp vege salt
tsp garlic powder OR 2 minced cloves
Tbsp tomato paste
tbsp toasted slivered almonds
parsley, paprika and mixed herbs.
ingredients on list from sunflower seeds down to 3 cups water
all together in blender but only use 1/2 water to start
with and then quickly blend in other half of water at end.
Simmer on stove about 20 minutes.
add soyaroni and onions to boiling water and cook till soft but
not mushy - about 10 to 15 minutes maximum. Drain.
soyaroni and onions in casserole dish and pour sauce over the
top - carefully stir sauce through the pasta.
all the sauce - it will fit! Top with toasted slivered almonds
and sprinkle with dried herbs.
in oven for a short while if desired. Can be frozen and reheated
after thawing. Serve hot or cold.
firm tiny potatoes cut into halves
minced garlic cloves
cup chopped fresh parsley
slices of bread
cup olive oil
bake potatoes in very hot oven ( about 250 C) on a greased sheet
till crispy (about 15-20 mins)..
other ingredients together well and use to top the potatoes when
taken out of the oven.
with something bright like red capsicum rings and serve with a
can make your own focaccia bread base or use a pre-made pizza
base. This is enough for one medium size pizza base.
cloves minced garlic (try grating unpeeled single cloves on the
small fine grating edge of your hand grater and then discard
the peel - very quick and easy)
Tbsp tomato paste
tsp dried oregano
tsp dried basil
cup olive oil (this soaks nicely into the bread for that spcial
cup fresh chopped parsley OR 2 Tbsp dried parsley
Tbsp sliced olives
red onion finely sliced
garlic, tomato paste, oregano and basil, and olive oil together.
over bread base and then top with the slices olives, onion and
for about 15 minutes at 160 C. Cut into fingers.
the following ingredients attractively on a serving platter and
serve before main course.
your own favourites as well.
or dried dates
pumpkin, potato, sweet potato (cold)