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September 2004

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June 2004

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May 2004

 

 

Regulars
FOOD AND DRINK
Three delicious vegetarian meals

September 2004

GREEN BEANS - VEGETABLE SOUP

Preparation: 10 minutes
Cooking time: 35 minutes
Serves: 6
Ingredients:
ï 4 tablespoon olive oil
ï 1 kg green beans
ï 1 medium size onion, chopped
ï 4 large tomatoes, chopped coarsely
ï 3 large carrots, chopped
ï 1 large green pepper, chopped
ï 1 large red pepper, chopped
ï 1 1/2 cups (375ml) tomato juice
ï 2 teaspoons salt
ï 1.5 litres water
ï 1/3 cup finely chopped fresh parsley

Preparation:

1. Remove the two ends and the strings of beans; cut them in half; wash and drain.

2. Heat the olive oil in a large saucepan; lightly brown the chopped onion and the green and red pepper about 2 minutes; put in the tomato juice; bring to a boil.

3. Add the tomatoes, carrots, green beans, salt, and water; mix well.

4. Cover and cook on low heat for 35 minutes until the beans are tender; add parsley just before serving.

Serving suggestion: Crusty bread and some grated parmesan are perfect accompaniments.

TOMATO WITH ASPARAGUS SALAD

Preparation: 10 minutes
Cooking time: 5 minutes
Serves: 4
Ingredients:
ï 500g asparagus, trimmed, halved
ï 250g cherry tomatoes
ï 500g yellow tomatoes, halved
ï 100g lettuce leaves
ï 2 small avocados (400g), sliced thickly
ï 1/3 cup finely shredded fresh basil

Dressing:
ï 1/3 cup (800ml) olive oil
ï 1 tablespoon white vinegar
ï 1 tablespoon basil pesto
ï 1 glove garlic, crushed
Combine ingredients in screw-top jar; shake well
*Any type of pesto can be used in the dressing

Preparation:

1. Boil or steam asparagus until just tender; drain. Rinse under cold water; drain.

2. Combine asparagus, tomatoes, lettuce, avocado and basil in large bowl.

3. Pour dressing over tomato salad; toss gently.

Tip: Asparagus can be prepared in advance, covered and refrigerated until just before preparing the salad.

Serving suggestion: Serve with crusty Italian bread.

FETTUCCINE WITH ROCKET PESTO

Preparation time:10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
500g fettuccine pasta
8 cloves garlic, quartered
1/2 cup fresh basil, chopped coarsely
120g green lettuce
2/3 cup (160ml) olive oil
1/2 cup (40g) finely grated parmesan cheese
3 medium tomatoes (570g), chopped coarsely
2 tablespoons lemon juice
2 red chilies peppers
1/3 cup (50g) pine nuts (roasted peanuts)

Preparation:

1. Cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain.

2. Meanwhile, mix the garlic, basil, lettuce and oil in a blender until smooth. The result is called rocket pesto.

3. Combine pasta, rocket pesto, cheese, tomato, lemon juice, and chili peppers in a large saucepan; cook, stirring until hot. Add nuts, toss gently to combine.

Serving suggestion: serve an appetiser of olive and tomato bruschetta before the pasta.