Source:- Google.com.pk
Recipe: Roasted Vegetable Foccacia:-
MAKES 1 LOAF
INGREDIENTS
Basic bread dough
2 medium courgettes, chopped into bite size pieces
1 aubergine, chopped into bite size pieces
2 carrots, chopped into bite size pieces
250g cherry tomatoes, chopped into bite size pieces
TO SERVE
Coarse sea salt
Shaved Parmesan
Basil or rocket leaves
METHOD
1 Prepare the basic bread dough and after the first rising, roll the dough out to fit into a greased flat baking tray.
2 Preheat the oven to 200C.
3 Mix all the vegetables with the olive oil into a bowl and then transfer to a separate baking sheet.
4 Roast the vegetables until tender.
5 Brush the bread dough with olive oil and spread the roasted vegetables over the dough.
6 Allow the dough to rise again for 20 minutes, then bake until golden and cooked through.
7 Serve drizzled with extra olive oil and sprinkled with coarse salt, Parmesan cheese shavings and fresh basil or rocket leaves.
Recipe of the day: roast vegetable, haloumi and rice salad :-
This hearty roast vegetable, haloumi and rice salad tastes equally good warm or at room temperature
Ingredients:
2 cups brown medium grain rice
1L Campbell's Real Stock Vegetable
1 large eggplant, halved lengthways, cut into 2cm thick slices
2 zucchini, thickly sliced
1 red capsicum, cut into chunks
5 garlic cloves, sliced
1/2 cup fresh oregano
1/3 cup extra-virgin olive oil
1 lemon
3/4 cup pitted Sicilian olives
250g haloumi, sliced
Step 1
Place rice and stock in a large saucepan. Bring to the boil over high heat then reduce heat to medium and cook, covered, for 25 minutes or until cooked and stock has been absorbed. Remove from heat and stand, covered, for 5 minutes. Fluff up rice with a fork.
Step 2
Meanwhile, preheat oven to 220C (200C fan-forced). Place eggplant, zucchini, capsicum, 2 sliced garlic cloves and ¼ cup oregano on a large oven tray. Drizzle with half the oil, season and toss to coat. Roast for 30 minutes or until tender.
Step 3
Toss rice and roasted vegetables in a large bowl and arrange on a platter.
Step 4
Peel rind from lemon in large strips. Juice the lemon.
Step 5
Heat remaining oil in a large frying pan over medium heat. Cook rind, olives and remaining garlic and oregano, stirring for 3-4 minutes or until garlic is golden. Set aside with a slotted spoon. Cook haloumi in same pan over medium-high heat for 1-2 minutes each side or until golden. Return olive mixture to pan with lemon juice and swirl pan to coat. Top rice salad with haloumi mixture, making sure you pour the pan juice evenly over the rice.
Roasted cauliflower ratatouille recipe:-
If your diet is dairy-free, swap cauliflower cheese for this vibrant vegetable side dish
When cauliflower cheese is out of the question, combining cauliflower with ratatouille brings both parts of the dish alive. The marriage of Mediterranean vegetables and traditional herbs is heightened with the nutmeg, allspice and cider vinegar – mouthwatering!
SERVES
6
INGREDIENTS
150g (5½oz) cauliflower florets
80g (3oz) red pepper, deseeded and cut into 1cm (½in) chunks
80g (3oz) yellow pepper, deseeded and cut into 1cm (½in) chunks
80g (3oz) green pepper, deseeded and cut into 1cm (½in) chunks
50g (2oz) red onion, thinly sliced
50g (2oz) courgette, cut into 1cm (½in) chunks
olive oil for drizzling
1 tbsp rosemary leaves, chopped
1 tbsp thyme leaves, chopped
For the sauce:
10g (½oz) coconut oil
1 small onion, finely chopped
3 garlic cloves, crushed
1 cinnamon stick
2 bay leaves
2 thyme sprigs
2 allspice berries, finely crushed
1 tsp runny honey
2 tsp cider vinegar
150ml (5fl oz) chicken broth
200g (7oz) canned chopped tomatoes
flat-leaf parsley, chopped, to garnish
METHOD
Preheat the oven to 200°C/400°F/gas mark 6.
Blanch the cauliflower in a pan of boiling water for one minute, then drain and refresh in cold water. Pat dry with kitchen paper. Put the vegetables on a non-stick baking-tray and drizzle with the oil. Add the chopped herbs and season with salt and pepper.
Roast for 15 to 20 minutes until golden brown, turning the vegetables halfway through cooking. Remove and keep warm.
In a heavy-bottomed saucepan, melt the coconut oil over a medium heat and gently sweat the onion and garlic with the cinnamon, bay leaves, thyme and allspice until golden brown, stirring continuously.
Add the honey, cider vinegar, chicken broth and chopped tomatoes. Reduce the heat to a gentle simmer and cook for 20 minutes. Season to taste and remove the cinnamon, bay leaves and thyme before adding the roasted vegetables. Cook for five minutes to bring all the flavours together.
Serve warm with lots of chopped parsley, and try this with lamb koftas.
MAKES 1 LOAF
INGREDIENTS
Basic bread dough
2 medium courgettes, chopped into bite size pieces
1 aubergine, chopped into bite size pieces
2 carrots, chopped into bite size pieces
250g cherry tomatoes, chopped into bite size pieces
TO SERVE
Coarse sea salt
Shaved Parmesan
Basil or rocket leaves
METHOD
1 Prepare the basic bread dough and after the first rising, roll the dough out to fit into a greased flat baking tray.
2 Preheat the oven to 200C.
3 Mix all the vegetables with the olive oil into a bowl and then transfer to a separate baking sheet.
4 Roast the vegetables until tender.
5 Brush the bread dough with olive oil and spread the roasted vegetables over the dough.
6 Allow the dough to rise again for 20 minutes, then bake until golden and cooked through.
7 Serve drizzled with extra olive oil and sprinkled with coarse salt, Parmesan cheese shavings and fresh basil or rocket leaves.
Recipe of the day: roast vegetable, haloumi and rice salad :-
This hearty roast vegetable, haloumi and rice salad tastes equally good warm or at room temperature
Ingredients:
2 cups brown medium grain rice
1L Campbell's Real Stock Vegetable
1 large eggplant, halved lengthways, cut into 2cm thick slices
2 zucchini, thickly sliced
1 red capsicum, cut into chunks
5 garlic cloves, sliced
1/2 cup fresh oregano
1/3 cup extra-virgin olive oil
1 lemon
3/4 cup pitted Sicilian olives
250g haloumi, sliced
Step 1
Place rice and stock in a large saucepan. Bring to the boil over high heat then reduce heat to medium and cook, covered, for 25 minutes or until cooked and stock has been absorbed. Remove from heat and stand, covered, for 5 minutes. Fluff up rice with a fork.
Step 2
Meanwhile, preheat oven to 220C (200C fan-forced). Place eggplant, zucchini, capsicum, 2 sliced garlic cloves and ¼ cup oregano on a large oven tray. Drizzle with half the oil, season and toss to coat. Roast for 30 minutes or until tender.
Step 3
Toss rice and roasted vegetables in a large bowl and arrange on a platter.
Step 4
Peel rind from lemon in large strips. Juice the lemon.
Step 5
Heat remaining oil in a large frying pan over medium heat. Cook rind, olives and remaining garlic and oregano, stirring for 3-4 minutes or until garlic is golden. Set aside with a slotted spoon. Cook haloumi in same pan over medium-high heat for 1-2 minutes each side or until golden. Return olive mixture to pan with lemon juice and swirl pan to coat. Top rice salad with haloumi mixture, making sure you pour the pan juice evenly over the rice.
Roasted cauliflower ratatouille recipe:-
If your diet is dairy-free, swap cauliflower cheese for this vibrant vegetable side dish
When cauliflower cheese is out of the question, combining cauliflower with ratatouille brings both parts of the dish alive. The marriage of Mediterranean vegetables and traditional herbs is heightened with the nutmeg, allspice and cider vinegar – mouthwatering!
SERVES
6
INGREDIENTS
150g (5½oz) cauliflower florets
80g (3oz) red pepper, deseeded and cut into 1cm (½in) chunks
80g (3oz) yellow pepper, deseeded and cut into 1cm (½in) chunks
80g (3oz) green pepper, deseeded and cut into 1cm (½in) chunks
50g (2oz) red onion, thinly sliced
50g (2oz) courgette, cut into 1cm (½in) chunks
olive oil for drizzling
1 tbsp rosemary leaves, chopped
1 tbsp thyme leaves, chopped
For the sauce:
10g (½oz) coconut oil
1 small onion, finely chopped
3 garlic cloves, crushed
1 cinnamon stick
2 bay leaves
2 thyme sprigs
2 allspice berries, finely crushed
1 tsp runny honey
2 tsp cider vinegar
150ml (5fl oz) chicken broth
200g (7oz) canned chopped tomatoes
flat-leaf parsley, chopped, to garnish
METHOD
Preheat the oven to 200°C/400°F/gas mark 6.
Blanch the cauliflower in a pan of boiling water for one minute, then drain and refresh in cold water. Pat dry with kitchen paper. Put the vegetables on a non-stick baking-tray and drizzle with the oil. Add the chopped herbs and season with salt and pepper.
Roast for 15 to 20 minutes until golden brown, turning the vegetables halfway through cooking. Remove and keep warm.
In a heavy-bottomed saucepan, melt the coconut oil over a medium heat and gently sweat the onion and garlic with the cinnamon, bay leaves, thyme and allspice until golden brown, stirring continuously.
Add the honey, cider vinegar, chicken broth and chopped tomatoes. Reduce the heat to a gentle simmer and cook for 20 minutes. Season to taste and remove the cinnamon, bay leaves and thyme before adding the roasted vegetables. Cook for five minutes to bring all the flavours together.
Serve warm with lots of chopped parsley, and try this with lamb koftas.
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Roasted Vegetable Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
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