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Veggie patch to kitchen – Some recipes

  • Individual yummy zucchini things

Pre fry bacon, garlic & onion (diced)

Grate & squeeze zucchini. Mix these with a little grated cheese & two eggs in a bowl.

Mix in a little self raising flour. Add salt/ pepper & a little dry chicken or veg stock powder (optional).

Spoon the mix into a muffin tray or two depending on quantities and bung in the oven for about 20 minutes or until they have risen slightly and browned on top. Yum!

  • Pickled Cucumbers

4 large cucumbers


2 cups cider vinegar

1 tablespoon of sugar

1/2 cup hot water

2 teaspoons salt

2 teaspoons mustard seed

some chillies if desired

Cut the unpeeled cucumbers into thin slices and put in a bowl in layers and sprinkle salt between the layers and leave overnight.

Next day rinse and drain.  Put all other ingredients into a saucepan and bring to the boil, simmer for 5 min then add cucumber slices and bring back to almost boiling.

Then quickly grab the slices with tongs and layer them into sterile jars tightly, toss in a chilly if liked and when vinegar has cooled slightly, pour into the jars and seal.

  • Spicy Asian Cucumbers

1/4 cup rice vinegar

4 teaspoons sugar

1 teaspoon soy sauce

1 teaspoon fish sauce

1/2 teaspoon dried or fresh red chilli

(or to taste)

2 cucumbers

Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in a bowl.

Slice cucumbers crosswise into 1/4-inchthick rounds.

Toss cucumber slices in vinegar mixture.

Cover and chill 1 hour, tossing occasionally.

  • Rougaille de tomate

350g tomatoes

4 green capsicums

3 onions finely sliced

1 garlic

2 tbsp olive oil

1 tbsp tomato concentrate

1 pinch of powdered red chilli

10g ginger



Peel and crush tomatoes. Grate the ginger and crush garlic.

Heat oil in pan and cook onions until soft. Add ginger and garlic, then tomato concentrate and thyme. Cook a couple of minutes then add to crushed tomatoes.

Cut capsicums lengthwise and fry them in same pan till golden. Add to the crushed tomato mix. Add parsley to the mix.

Serve with fried fish.

  • Provencal vegetable stew (Ratatouille)

2 Large aubergines

3 medium courgettes

2 medium onions

2 red or green peppers

4 large tomatoes or a 400g tin well drained

2 cloves garlic

4 tablespoons olive oil

1 tablespoon fresh basil

Salt and fresh pepper

Cut aubergines and courgettes into 2.5cm thick slices and the aubergines in half again. Chop onions and peppers roughly. Skin tomatoes and chop roughly.

Sauté onions and garlic in olive oil; add peppers, courgettes and aubergine, basil and salt and pepper. Simmer very gently covered for 30mins.

Add tomato flesh and cook for a further 15 mins with the lid off. Check seasoning.

  • Silverbeet & mushroom pie

Preparation Time 10 minutes,

Cooking Time 50 minutes

2 tbs olive oil

2 onions, finely sliced

3 cloves garlic, chopped

500g mushroom cups, thickly sliced

1 bunch Silverbeet, roughly chopped

Pinch nutmeg

Salt & freshly ground black pepper

4 eggs

300ml light thickened cream

1/2 cup grated reduced fat Swiss cheese

Preheat oven to 180°C.

Heat the olive oil in a large saucepan over a moderate heat. Sauté the onion and garlic for 5 mins or until soft. Add the mushrooms and sauté for another 2 mins.  Add the Silverbeet, nutmeg and season. Cover the saucepan and cook until the Silverbeet wilts.

Remove from the heat, stir the Silverbeet through the mushrooms and drain any excess moisture. Transfer the Silverbeet mixture into a large 6-cup capacity baking dish.

Whisk the eggs and cream together, season and stir through the grated cheese. Pour the egg mixture over the Silverbeet mixture, swirl the egg mixture through the Silverbeet using a fork.

Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.

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