Ingredients
3
pieces flat lavash type bread
10
large spinach (silverbeet) leaves - cooked and very well drained
(press liquid out with spoon in colander)
4
Tbsp Salsa (Masterfoods Mild Tomato Sauce)
2/3
cup sliced black olives
5
shallots chopped fine
1/5
packet Kaiser Royale (vegetarian sausage - Coles) very thin slices
cut in 1/2
Method
Mix
spinach with Salsa, olives and shallots.
Spread
bread with the paste and add a row of 1/2 slices of sausage at
1/3 and 2/3 spacings along the bread.
Roll
up firmly. Place toothpicks in position ready to cut into 4 -5
rolls.
Slice
with a sharp kinfe and arrange on bed of lettuce or doilly on
tray.
**************
QUICK
& EASY LUNCH
Use
small size pocket bread, or 1/2 muffins or thick slices of bread.
Drizzle
with olive oil right out to the edges.
Spread
with tomato paste or olive paste.
Top
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.
Drizzle
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.
**************
PENNE
(SOYARONI) PASTA
Ingredients
1
packet Soyaroni Pasta
6
Tbsp olive oil
2
cloves grated (minced) garlic
3
Tbsp fresh basil (chopped fine)
3
Tbsp fresh parsley (chopped fine)
50
gms pine nuts
Method
Cook
pasta in normal method. Drain well. Keep hot.
Blend
oil, garlic, parsley and basil. Stir carefully through pasta,
together with the pine nuts. Serve hot.
***************
MEDITERRANEAN
ROASTED VEGE CASSEROLE
Ingredients
2
large onions thick sliced
6
medium zucchinis sliced 1/2 cm thick
1/4
cup olive oil
1/4
cup flour
4
medium tomatoes cut into wedges
1/2
large red capsicum cut into 2cm squares
1/2
large green capsicum in squares
1
cup whole black olives (preferably pitted)
1/2
cup pine nuts
1/3
cup fine chopped fresh basil
1
dsp dried basil
1/4
cup balsamic (or cider) vinegar
Method
Saute
onion and zucchini in oil for 10-15 minutes on medium heat until
slightly tender and browned a little.
Turn
into wide, shallow baking dish. Sprinkle very lightly and evenly
with flour.
Arrange
capsicum and tomato on top. Bake uncovered at 200 C for 20 minutes.
Top with olives and basil, then pine nuts.
Bake
10 minutes longer. Drizzle evenly with vinegar before serving.
**************
SOYARONI
WITH CAPSICUM SAUCE
Ingredients
250
gms Soyaroni Pasta
2
large onions
3/4
cup sunflower seeds
1/2
cup peanut paste
1/3
cup lemon juice
1
onion
1
large red capsicum
1
tsp vege salt
1/4
tsp garlic powder OR 2 minced cloves
2
Tbsp tomato paste
3
cups water
2
tbsp toasted slivered almonds
Dried
parsley, paprika and mixed herbs.
Method
Place
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.
Meanwhile,
add soyaroni and onions to boiling water and cook till soft but
not mushy - about 10 to 15 minutes maximum. Drain.
Place
soyaroni and onions in casserole dish and pour sauce over the
top - carefully stir sauce through the pasta.
Use
all the sauce - it will fit! Top with toasted slivered almonds
and sprinkle with dried herbs.
Place
in oven for a short while if desired. Can be frozen and reheated
after thawing. Serve hot or cold.
**************
BAKED
POTATOES
Ingredients
10
firm tiny potatoes cut into halves
6
minced garlic cloves
1
cup chopped fresh parsley
3
slices of bread
1/2
cup olive oil
Method
Dry
bake potatoes in very hot oven ( about 250 C) on a greased sheet
till crispy (about 15-20 mins)..
Blend
other ingredients together well and use to top the potatoes when
taken out of the oven.
Garnish
with something bright like red capsicum rings and serve with a
fresh salad.
**************
FOCACCIA
FINGERS
Ingredients
You
can make your own focaccia bread base or use a pre-made pizza
base. This is enough for one medium size pizza base.
4
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)
2
Tbsp tomato paste
2
tsp dried oregano
2
tsp dried basil
1/3
cup olive oil (this soaks nicely into the bread for that spcial
texture)
1/3
cup fresh chopped parsley OR 2 Tbsp dried parsley
2
Tbsp sliced olives
1/3
red onion finely sliced
Method
Blend
garlic, tomato paste, oregano and basil, and olive oil together.
Spread
over bread base and then top with the slices olives, onion and
parsley.
Cook
for about 15 minutes at 160 C. Cut into fingers.
**************
ANTIPASTO
Arrange
the following ingredients attractively on a serving platter and
serve before main course.
Add
your own favourites as well.
Ingredients
Pistachio
nuts
Whole
dried apricots
Fresh
or dried dates
Dolmades
Sundried
tomatoes
Sweet
chilli
Crusty
bread
Olive
dip
Olives
Guacamole
Dip
Cherry
tomatoes
Crispy
lettuce
Baked
pumpkin, potato, sweet potato (cold)
