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Beetroot risotto

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Ingredients:

  • 1 medium unpeeled beetroot
  • 4 cups vegetable stock
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 tbsp lemon juice
  • 1 ½ cups rice
  • 1 tbsp grated lemon zest
  • ¼ tsp salt
  • ¼ tsp cracked black pepper

Cook the whole, unpeeled beetroot in boiling water until tender. When…

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Picnic rice

Ingredients:

  • 1¾ cups jasmine rice
  • kernels of 4 corn cobs
  • 1 green capsicum, finely diced
  • 6 green onions, finely chopped
  • ½ roasted sesame seeds
  • 2 large lemons, juiced
  • 1 tbsp sesame oil
  • 2 cm piece of ginger, peeled and grated

Method:

Cook rice following absorption method on packet. Rinse and…

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Louise’s lentil and veggie slice

Louise is a Food Connect subscriber, and our Brighton City Cousin. She says, “this is not a set recipe. Be creative, throw in whatever you need to use or like and see what turns out. Make enough for a big…

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Cabbage rolls

This recipe is from Lousie Hensby, our Brighton City Cousin. It is a fantastic way to use up cabbage, and perfect for winter weather.From The Spicy Essential Vegetarian Cookbook, Murdoch Books, page 162.

Ingredients:

  • 6 large green cabbage leaves or 10 half leaves
  • 2 tsp…

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Broccoli and parsley rice

BroccoliIngredients:

  • 3 tbsp butter
  • 3 cups of finely chopped broccoli
  • 1 medium onion, finely chopped
  • 1 lg celery stalk, chopped
  • 1/2 cup chopped fresh parsley
  • 1 1/3 cups raw brown rice
  • 2 cups grated cheese
  • 1 cup light cream
  • 1 tsp dill
  • 1 tsp marjoram
  • salt and pepper to taste
  • wheatgerm or…

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Fish soup

I’ve been making soup again, this time with bream that my neighbour, Niko, catches. You can make a soup like this one with any sort of fish (from a sustainable fishery, of course: check the Australian Marine Conservation Society website…

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