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Broccoli Quiche with Mashed Potato Crust
Ingredients
- 11/2 cup vegit potato flakes
- 2cups water approx
- 2 cups chopped fresh broccoli
- ½ cup milk
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 cup shredded cheese
- 3 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to (175 degrees C).
2. Soak vegit the with milk and salt. to water for, about 5 minutes, Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
3. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
4. Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
5. Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
Cheese and Bacon Potato Balls
Ingredients
- 1 cup vegit potato flakes
- 1 tablespoon butter
- 2 cups milk, or as needed
- 4 ounces shredded processed cheese
- 1 1/4 tablespoons mozerella cheese
- 2 slices bacon, diced
Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Fry the bacon pieces in a skillet over medium-high heat until browned, but not totally crisp.
3. Mix the vegit with the butter, milk and cheese until fairly smooth, mix in the bacon. Form balls about the size of large ice cream scoops, and place them on a greased baking sheet. Scrape the top and sides with a fork to make textured lines over the balls. Sprinkle about 1 tablespoon of cheese over the top of each one.
4. Bake for 10 to 15 minutes in the preheated oven, or until cheese is golden brown
Vegetable Pasties
Pastry
Ingredients
- 1/2cup vegit potato flakes
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
Filling
Ingredients
- 1 1/4 cups ice water approx
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 4 cloves garlic
- 2 carrots, cubed
- 1/2 cup mushrooms, chopped
- 50 gm vegit potato flakes
- 1/2 cup water
- salt and pepper to taste
- milk wash [1/2cup milk & 1 tbs sugar]
Directions
1. In a large bowl, mix together all-purpose flour, vegit salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
2. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot mushrooms,Add water, salt and pepper Cook for 15 minutes add vegit
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
5. Bake in preheated oven for 45 minutes, or until golden brown.
Tortilla
Ingredients
- 1 cup vegit potato flakes
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1tsp chilly pwd
- 2Tbsp butter
- about 1 1/4 cups warm water approx
Directions
1. In a large bowl, mix together flour, vegit, baking powder, butter chilly pwd , salt.. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
2. Roll each ball of dough into a circle, 6 to 8 inches in diameter and roast on the flat pan on both sides . use as an when needed.
Potato Enchilada
Ingredients
- 1 cup vegit potato flakes
- 3 tablespoons vegetable oil
- 1 ½ cup water
- 200 gm processed cheese
- diced tomatoes 2 capsicum
- 1 cup sweet peas
- 1 cup corn
Directions
1. Heat oil in a large, heavy skillet over medium heat add capsicum chopped tomatoes add water Vegit continue to combine Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; combine melted processed cheese .
2. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture bake at 220 degrees C for 5 minutes.
Enchilada Sauce
Ingredients
- 2/3 cloves garlic cut in half
- 3 tablespoons oil or
- 2 tablespoons flour
- 1tbs chilli pwd
- 1 cup water
- 500gms tomato puree
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Directions
1. In large saucepan saute garlic in oil until lightly browned; discard garlic.
2. Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
3. Stir in chili powder.
4. Gradually stir in broth, tomato sauce, oregano, salt and cumin.
5. Simmer for 15 minutes.
Veg Pie
Pie crusts
Ingredients
- 1 1/2 cups all-purpose flour
- 2tbs vegit potato flakes
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold water
Filling
Ingredients
- 3 tablespoons olive oil
- 1 cup sliced onion
- 1 cup thinly sliced mushrooms
- 1 carrot, cubed
- 3 1/2 cups water
- 1 tablespoons rice flour
- 3tablespoons vegit potato flakes
- 1 teaspoon pepper ½ teaspoon salt
Directions
1. Preheat the oven to 175 degrees C. Press the pie crusts into pie plate.
2. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and mushrooms, carrots cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and bring to a boil. Whisk in rice flour and vegit , stirring until there are no lumps. Allow to simmer .
3. Let cool for about 10 minutes, stirring occasionally. Season salt pepper . Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam.
4. Bake for 40 minutes in the preheated oven, until crust is golden brown.
Savory Potato Muffins
Ingredients
- 1 egg
- 2/3 cup milk
- 2tabelspoon butter
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups mashed potatoes (prepared with vegit potato flakes milk and butter)
- 1 tablespoon minced fresh parsley
- 1teaspoon paprika
Directions
1. Preheat the oven to (175 degrees C). Grease muffin tins to hold 12 muffins.
2. Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
3. Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts .
4. Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins.
Potato Biscuits
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup butter
- 25gm vegit potato flakes
- 1 cup milk
- 1/2cup curd [water if needed]
Directions
1. In a bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In another bowl,mix vegit potatoes and milk. add to the crumb mixture just until combined add curd make soft dough .
2. Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on baking sheets.
3. Bake at (200 degrees C) for 8-10 minutes or until golden brown. Remove to wire racks.
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