Cheese and Onion Sausages

Serves 4, Vegetarian These frugal vegetarian sausages originated in Wales during the second world war when meat was scarce. The key to making them tasty is a flavoursome, sharp cheese. 3½ cups Panko breadcrumbs 2 spring onions, finely chopped ¼ cup parsley, finely chopped 2 tbsp fresh thyme, finely chopped 1½ cups grated cheese 3 eggs…

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Cheese and Vegetable Galettes

Serves 4-6 These simple vegetarian galettes look impressive but are so simple to make. Perfect for lunch they are just as nice cold in the lunch box. Or make them slightly bigger for an easy dinner. ½ onion, sliced 3 cups chopped vegetables (leek, cauliflower, broccoli, zucchini, corn …) 200g Tatua Cheese Sauce 2 sheets of ready…

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CHEESE SOUFFLÉ

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires A soufflé seems daunting but it really is just about getting the basics and perhaps your timing right. If you plan to serve it at a dinner party, prepare your ramekins and cheese sauce ahead of time, adding the whipped egg whites just before you pop them in…

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Cherry Tomato Tart with a Parmesan Crust

Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson 200g flour 125g butter, cold, cut into cubes 1 egg salt 1 tbsp cold water ½ cup fresh parmesan, grated In a food processor add the flour, parmesan, salt, butter and pulse to mix. Add the egg and pulse till it just comes together, adding…

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Chickpea Curry

This vegetarian curry actually has very little vegetable content so either serve with a fresh salad or add in some blanched or frozen vegetables just before serving (green beans or peas are perfect).  A wimp when it comes to spice this is up there in the heat stakes for me, but this has a lot…

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Chilli beans with roasted pumpkin

serves 6 Ingredients 2 Tbsp oil 1 medium onion 2tsp ground cumin ¼ tsp ground cinnamon Pinch chilli powder 3 cloves garlic, crushed 1 can whole peeled tomatoes 1 Tbsp white vinegar 1 cup capsicum, diced 2 cans kidney beans, drained and rinsed 2 ½  cups pumpkin, peeled and diced ½ cup fresh coriander or…

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Classic Cauliflower Dishes

Recipes: Vicki Ravlich-Horan | Photography: Brydie Thompson This winter kale has a rival. The new darling of the vege world is the humble cauliflower. No longer maligned to an over-boiled side dish that has to be served with lashings of cheese sauce for anyone to enjoy, cauliflower is now taking centre stage as the key…

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Coming Un Stuck

I have been a fan of Sarah Tuck’s contributions to Dish Magazine for a while now.  Her recipes strike the perfect balance of inspirational yet attainable.  Classic flavours or dishes have an innovative or interesting twist, always enticing me to give them a go. As a recipe writer and food stylist who dabbles in a…

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Corn and potato Chowder

Extra virgin olive oil 1 onion diced 1 celery stalk diced 500g potato 1 litre vegetable stock 2 cup frozen sweetcorn Chopped parsley Heat a little olive oil in a heavy based saucepan.  Sautee the onions and celery for approximately 5 minutes until translucent.  Add peeled and chopped potatoes with a litre of stock and…

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Corn Fritters

Recipe: Vicki Ravlich-Horan | Photography: Brydee Thompson The good old fritter, a New Zealand classic! No Kiwi cook can legitimately claim their title unless they have a decent fritter recipe up their sleeve, be it to encase fresh in season corn to make the best summer brunch or to turn that haul of mussels, tuatua…

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