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September
24
2006

STUFFED ZUCCHINI

[JO’S KITCHEN] 

2 MEDIUM ZUCCHINI

2 BACON RASHERS [diced]

125g CAN CORN KERNELS [drained]

1 TOMATO [finely chopped]

2 SHALLOTS [finely chopped]

2 CLOVES GARLIC

2 TABLESPOONS SOUR CREAM

SALT

BLACK PEPPER

GRATED TASTY CHEESE

BOIL ZUCCHINI UNTIL JUST TENDER. DRAIN, COOL & CUT IN HALF LENGTHWISE. SCOUP OUT SEEDS. FRY BACON UNTIL CRISP ADD SHALLOTS & CRUSHED GARLIC & STIR OVER MEDIUM HEAT UNTIL SHALLOTS HAVE WILTED. REMOVE FROM HEAT & ADD ZUCCHINI SEEDS, CORN & TOMATO. DRAIN TO REMOVE EXCESS JUICE. WHEN COOL ADD SALT, FRESHLY GROUND PEPPER & SOUR CREAM. FILL ZUCCHINI, TOP WITH GRATED CHEESE & GRILL UNTIL CHEESE IS MELTED & BROWNED.

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September
24
2006

CAULIFLOWER AU GRATIN

[WW DINNER PARTY P48] 

1 SMALL CAULIFLOWER

45g BUTTER

3 TABLESPOONS PLAIN FLOUR

1 ½ CUPS MILK

60g CHEDDAR CHEESE

SALT

PEPPER

½ CUP FRESH BREADCRUMBS

30g CHEDDAR CHEESE [extra]

15g BUTTER [extra]

REMOVE STALK FROM CAULIFLOWER, CUT INTO LARGE FLOWERETS. COOK IN BOILING, SALTED WATER UNTIL TENDER, REMOVE FROM HEAT, DRAIN.

MELT BUTTER IN PAN, ADD FLOUR, STIR UNTIL SMOOTH, COOK 1 MINUTE. REMOVE FROM HEAT, ADD MILK GRADUALLY, STIR UNTIL SMOOTH, STIR OVER LOW HEAT UNTIL SAUCE BOILS & THICKENS. REMOVE FROM HEAT, ADD GRATED CHEESE, SALT & PEPPER, STIR UNTIL CHEESE MELTS.

SPREAD HALF SAUCE OVER BASE OF OVENPROOF DISH, ARRANGE CAULIFLOWER ON TOP OF SAUCE, SPREAD REMAINING SAUCE OVER CAULIFLOWER.COMBINE BREADCRUMBS, EXTRA GRATED CHEESE & EXTRA MELTED BUTTER. SPRINKLE CRUMB MIXTURE ON TOP OF CAULIFLOWER. BAKE IN MODERATE OVEN [180C] FOR 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.

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September
24
2006

BAKED TOMATOES

[WW DINNER PARTY NO 2 P116] 

3 MEDIUM TOMATOES

30g BUTTER

SALT

PEPPER

2 TABLESPOONS CHOPPED PARSLEY

2 SHALLOTS

CUT TOMATOES IN HALF, PUT INTO GREASED OVENPROOF DISH. DOT EACH TOMATO HALF WITH BUTTER, SPRINKLE WITH SALT & PEPPER. BAKE, UNCOVERED, IN MODERATE OVEN [180C] 10 MINUTES. SPRINKLE WITH COMBINED PARSLEY & CHOPPED SHALLOTS.

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